Keeping the Feast on Easter


This year, we’ll celebrate Easter with Mass in the morning at St. Mary of the Lake Church in Lakewood, then take a drive around the lake before heading home to prepare the part of the feast that is traditionally ours: spiral ham and fresh Jersey asparagus with chopped, hard boiled eggs. It’s a marvelous part … Continue reading

Italian Easter Tradition


– 1 package Rapid Rise (instant) yeast (about 2-1/4 teaspoons) – 1 ¼ cups milk – ¼ tsp salt – 1/3 cup butter – 2 eggs, beaten – 1/2 cup sugar – 5 cups flour (approximate) – 1 egg, beaten with 1 teaspoon of water (for egg wash) – 6 dyed Easter eggs, not boiled, … Continue reading

On Good Friday morning, a view from the lake


This morning, the landscape is green and lovely. A cascade of birds has been at the feeder and the fruit trees planted across the street in the park last year are softly blooming. I’m looking forward to this day which will be punctuated by services and reflections. A bit of regular life will intrude — … Continue reading

Setting the table for Holy Week


A couple of years ago, Robert Kysela a colleague at The Monitor, who is of Czech heritage, contributed a Holy Week recipe traditionally served in his home on Easter. This led me to researching customs connected to Holy Week in the Czech Republic. It was then that I discovered “Zeleny ctvrtek” (Green Thursday) — the strict … Continue reading