It is springtime in Vermont, and that is marked with many subtle and not-so-subtle shifts in routine. Four o'clock is no longer dusk, and as such, our tea times feel lighter, and more refreshing...compelling us onward into the now-light evening. Tea has taken on a distinctly spring-like feel, filled with pastel chocolates, citrusy delights, and a table laden with fresh flowers. As if a riot of daffodils in Tasha's garden, and the perfectly clear blue skies aren't lovely enough, Easter and April birthdays make the time seem even more exciting. Here are few recent scenes...
Easter is another magical holiday that I take such pleasure in. Easter baskets are carefully planned out and executed with traditional items like a stuffed animal, handmade egg and each member of my family has their favorite easter candy. I enjoy putting out of the ordinary items in the baskets.
And Easter brunch...a delightful reason to bake yeast breads and cakes, decorated cookies, (for cutters I have a carrot, several bunnies, lambs, several eggs, and of course, the hen and dove from our website!) and savory brunch items. This year, I have decided to share a savory item, as often I am accused of being too focused on sweets! Please enjoy it this Easter Holiday and as always, I hope you get as much pleasure as I do in the joys of cooking!