We have a huge, really huge, party on Easter with dozens and dozens and dozens of eggs to be hidden and found, more food than eggs, a sacrificial lamb (cake), Champagne and wine. This is not a kids-only kind of party or egg hunt, clearly, though the little ones are well represented, usually. It's a fun day. I want to fully participate. And it's in April this year. March looked great.
In the past, too, I've loved to simmer corned beef and cabbage in Guinness and make black and tans for St. Patrick's Day. That's not happening anymore for lots of health-related reasons. No conflict there.
|Not Paleo, the only exception in fact, but too darned cute.|
|Without rare meat, no one would know it was our house.|
In addition to the beast, I grilled lemon chicken, which we served in half inch slices on skewers, and my take on Ginger Lime Shrimp from Melissa Joulwan's Well Fed. Also from Well Fed came baba ghanoush, ranch dressing, and the inspiration for adding sun butter and coconut milk to the base of our (formerly peanut) sauce.
Mixed olives and two types of almond flour crackers inspired by Elana Amsterdam's Elana's Pantry rounded out the food. Oops, almost forgot our marinated mushrooms---a hit at every party.
Our buffet just needs a few finishing touches and we're good to go.