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 — there is still shopping to be done for the dinner on Sunday. Mom’s table will be full once again. The greatest joy is that so many good friends and family will be there!
The ham is bought so that is out of the way and the traditional lamb cake too. Tomorrow, I’ll be packing up some of the ingredients and toting them to St. Elizabeth Church, Avon for a blessing. The blessing will be part of the Easter coverage for The Monitor.
The really wonderful thing about this job is that you get to fold yourself into the life of a parish like St. Elizabeth on a special day and partake of their joy. I’ll be covering the Tenebrae service at Visitation Parish in Brick and am looking forward to that very much.
For dinner, I’ll be serving an old and easy favorite: Angel Hair Pasta with Spinahc, Feta Cheese and Tomato. It’s ingredients are perfect for Holy Week — simple and savory.
Pasta with Spinach, Feta and Tomato
– 1 lb. angel hair pasta cooked according to package instructions
– 3 1/2 cups feta cheese (low fat or no fat if you wish)
– 2 tbsp. extra virgin olive oil
– 1/2 cup half and half (again, low or no fat according to your taste)
– 2 cloves crushed garlic
– 1 tbsp. oregano
– 4 plum tomatoes, diced
– 2 cups spinach
– salt and pepper to taste.
In a large saucepan, over medium heat, combine the feta cheese with oilive oil and mix well. Add the half and half, garlic and oregano. After the mixture has come to a slow boil, add the tomatoes and salt and pepper. Lower the heat and let the sauce simmer for about three minutes. MIx well and remove from the heat. I usually place the pasta in a pasta bowl, pour the sauce gently over it and toss it gently as well.