I love that the Hyacinths, opening in the warmth of the house, fills each room all the way to the basement with the smell of spring.
I love the little wicker baskets stuffed with wisps of green cellophane grass and foiled-covered treats.
I love sharing my table with my loved ones at this first feast of the barely budding new season.
I love the bright plastic eggs lovingly stashed in the crevices of rock walls by the Easter Bunny.
I love the ham, Au Gratin potatoes and asparagus with Hollandaise that we eat every year without fail.
I love the set of springtime dishes that grace the table with their gold rims and flights of butterflies, dragonflies and other winged things.
I love that there are 2 little people that look forward to coming to my house for Easter and start to pester their parents months in advance.
I love that this is the day that we celebrate our faith. Without the crucifixion and resurrection we would not be Christians.
I leave you on this Easter Sunday with my Aunt Evelyn’s recipe for Herb Rolls. She made them for every holiday when I was growing up.
1 pkg dry yeast
3 ½ C. flour
2 tsps. celery seed
¼ tsp. sage
1 tsp. parsley
1 ¼ C. milk
¼ C. shortening
¼ C. sugar
1 tsp. salt
In a bowl mix together the yeast, 1 ½ C. flour, and the herbs. Heat together the milk, shortening, sugar and salt until just warm (not too hot), stir to melt the shortening. Stir wet into dry. Add the egg and beat at low speed for 1 minute, then move to high speed for 3 minutes, scraping the bowl constantly. By hand, stir in enough flour to make a stiff dough. Grease a large bowl. Put in the dough, turning it over to grease all sides. Chill 2 hours covered with a damp cloth. (Don’t do it overnight, the dough grows too much in the fridge and oozes out of the bowl, then does not rise well when cooked. Been there, did that.) Pinch off a piece of the dough and roll it in the palm of your hand to make a 1 ½” ball. Put 3 dough balls in each opening of a greased muffin pan. Let rise about an hour until doubled in size. Bake at 400F for 12-15 minutes. Makes about 18 rolls. These can be made the day before and put hot into aluminum foil, sealed tight and refrigerated. Pop the unopened foil package into the oven, after the potatoes come out, for about 15 minutes. Set out the butter lamb to soften at the same time. One of my favorite things. I love these. Enjoy.