heidih

That nut shape above made me smile. Perfect for an Easter basket! I know I know nuts = fall but somehow in my silly head it aligns

ooohhh tinted meringue - we used to do those. As long as no moisture around they keep well. And then all those extra yolks go in the lemon curd tarts! They brought me juicy lemons from the desert.

@pastrygirl Excellent ideas. I used to do the walnut crescents rolled in powdered sugar (that was kept in a cannister with a vanilla bean) - a more round shape makes sense for the holiday. Plus his boys are in a warehouse with concrete floor - just brush their hands off and dogs will lick up the mess. Yes like Google - dogs come to work.

OMG there are still recipes that ask for the "box" Who thought that one up? Those people in the lab...

My brutally honest take for soup is "use the bag". It has more flavor and is cost effective. I have stood in line at the grocery store and asked people what they were using it for (if they asked) and more often suggested frozen. That baby crud has NO flavor.

I have found when poached you get "the plump" - just my experience

The sprinkles fooled me. Thanks for the explanation. Of course we had the fried doughnuts for Fastnacht - oddly with a coin slipped inside one? Reminds me of the baby in the King Cake in NOLA

My boy is an Ironman participant so he will probably share rather than eat. Hot Cross I can do and have before. I think perhaps items that can last a couple days and he can share with his staff. I have found the buns better fresh - snuck just after icing

@Duvel What is with the donuts?! Times change!

@weinoo When Lawry's (yes the seasoning salt) closed their outdoor patio restaurant in downtown Los Angeles my ex was in full auction mode. He got their outdoor tables. They were beautiful. Re-sold them as I recall.. Wrought iron. I realize now why I was drawn to the pews at the Jesuit Church in NOLA - similar ironwork

I am a Christmas baker and have no tradition for Easter. I do a basket every year for a love bug employee who lost his mom and he always got a basket from her (Minnesota background). I do a small pot of rye seed sprouted so it looks like lush thick grass. I will go to Cost Plus World Market and get items but the baking baffles me. Ideas? This is the empty basket I found in garage that I can use. .

It is almost Mardi Gras so roux all over the internet. Yes dark nut brown is a thing. Example! https://www.food.com/recipe/microwave-roux-60992

Oh yes - I just love the mental image of green splattered everywhere. Kim can be a bit formulaic - like her quest for the Sunday sauce.https://www.nytimes.com/2007/02/21/dining/21sauce.html

Oh I know - just not a passion/memory for me. What is Kerry's avatar - a bunny mold? And further do not get me started on red roses - ick I suppose = need a Hallmark intervention

Have you seen our blog from @markemorse https://forums.egullet.org/topic/105372-egfoodblog-markemorse/

Love those cheap things. I had a small "mandoline" that did slices one end and had a ginger grater on the other. My father in law walked off with it. My replacement not so good - but family... This is from the Japanese version of 99 cent store

Funny - I do not associate chocolate with Valentines Day but it is the Easter thing to me. Carry on! I am merely a consumer and gaping viewer.

@shain Appealing food as always. I think raw onion is quite underappreciated as an enhancer. All the talk about "taming" the workhorse vegetable. On my long list of things that make me crazy.

@Nicolai One of my favorite visuals is walking in to a Mexican diner type place at lunch and seeing the guys joyfully picking at a whole fried fish. Beer and tortillas/salsa of course on the table but the shared "feeding experience" and the grins - priceless.

Art is often a happy accident and in the eye of the beholder

Oh Ritz! Plain though for us. A a kid I never understood the cup of saltines (packed by 2's) on the table at some diners, What? They were to me matzo with salt!

'I really like Melissa but her oil/vinegar ratios need adjustment for me as well.

Too much food. Ditch everything and just fry the donuts - fried food keeps kids happy and brings out the kid in grown-ups ;). If you do the green gumbo - I like Kim's recipe and story as she takes from great ladies http://www.kimseverson.com/index.php/site/recipe/gumbo_zherbes/

No idea what Level 7 is and sis is on VA2 so can't ask. BUT Haribo I know - kinda on the same plane for us back then as finding a new Hi-Chew flavor. Beautiful plate and expertly done sandwich!

@Anna N Wow - the serving dishes alone would have made me happy. The first image - I need the glass - forget the drink. Duck laarb sounds like a plan once it gets above 45F here. My Chinese market sells legs by the piece. On the long but for sure list.