EASTER ALERT!

I’ve not seen any rabbits hopping around about the place, but there’s quite a big hare affair going on here, there and everywhere. 

Yesterday, seemingly, without a care in the world, for a few hours a large hare sat out from my kitchen window.  He was either exhausted from spying on me, or contemplating where to hide his stash of Easter eggs.  He was wise to my spying on him, of that I was certain. 

Mr. Hare finally wore me down, and I gave up my covert operation.  In case he was eyeing off my rejuvenated choko vine, which has begun sharing its fresh produce with me, I gently tossed - a little west of where the pensive hare was meditating so as not to disturb him – two apples that had become a bit past their bite-by-date, but still in fine, palatable condition.

 

The apples were a special Easter treat for him and his family, given in thanks for being good neighbours.  They don’t throw any noisy parties, night or day.

There’s no point splitting hares...I love seeing them around the place, as I do the native birdlife, which are varied and many, including the maligned scrub turkeys.  Like me, the latter are tough old birds.  

A smile comes to my face and brightens my morning each time one scuttles across the road in front of my car when I’m on my way to the local supermarket.  On a mission, with neck outstretched, head facing determinedly in the direction of its destination, nothing will hinder its purpose – I’m referring to the scurrying turkey, of course – not to me! 

If the scrub turkeys wish (they are also known as brush turkeys and bush turkeys, depending on which school you went to or didn’t go to) – they are welcome to sit at my dinner table; but they’ll never have a place on my dinner plate. They’re too quick for me to catch, anyway. I can’t even catch a cold...which is a good thing, by the way.   The last time I managed to catch a cold was back around July, 1998!  They’ve either been too fast for me to catch, or I, too fast for them to capture!

I’ve not yet raided my stock of Cherry Ripes.  The temptation is great, though.

Have faith...I shall!  

Like a magnet, my fridge keeps pulling me towards it, but I stop myself halfway.  I’m amazed at my self-restraint. 

For me, Easter has to include Cherry Ripes; just as Christmas must include a load of Liquorice Allsorts.  Christmas is the only time I eat Liquorice Allsorts; although, I do eat liquorice – Darrel Lea Batch 37 - throughout the rest of the year.  I love liquorice.

Okay! So I’m weird, with an assortment of personal quirks, but as you’re aware, it takes all sorts...

Sunday mornings throughout our childhood my brother and I attended Sunday School at the Scots Church in Nash Street, Gympie.  In those years there were two Presbyterian Churches in Gympie.  My brother and I attended the smaller Nash Street church because it was closer to home. 

Sunday lunch was always an event in our humble household, but Easter Sunday lunches were on par with Christmas.  Easter Sunday’s lunch was a feast to behold; to savour and enjoy. 

The aromas wafting through the air as we raced up the backstairs made our mouths water. 

Just the thought of the roast chicken and roast pork or lamb, perhaps beef – two roast meats...chicken and another...were always part of the celebratory fare – along with ham and, naturally, a variety of vegetables - caused us to salivate enough to break a drought!

Helping our Nana make the rich, brown gravy was never a chore. Nana was a good cook, and an equally good teacher of same.

Mum’s responsibilities were setting, decorating the dining table, and the preparation of vegetables to be placed in the oven when the time was right.  One of her “chores” was to play the piano while the luncheon preparations were underway.  Previously, many times, I’ve written about our mother’s brilliance on the ivories.  She was a wonderful pianist...a natural talent.

Because the hares have lost interest in my choko vine, on Easter Sunday my delicious, juicy chokos will play an important role in my roasted vegetables...unpeeled and not seeded, of course. The only vegetables I peel are onions. 

Have a most pleasant Easter weekend, whichever way you choose to spend it, and with whom you choose to share it.  I’ll be enjoying Easter weekend with my two best mates....Remy and Shama, who, by the way, have no interest in my Cherry Ripes.

Be safe on the roads.  However, beware of hares bearing eggs...you don’t know where they’ve been - both the hares and their wares!

Herb-Crusted Roast Lamb: Preheat oven 180C. Put 2 large peeled garlic cloves, 2tbs chopped ginger, grated rind of 1 lemon, 2tbs chopped parsley, 2tbs chopped mint and 1tbs chopped fresh rosemary in processor; blast 1min until finely chopped. Add 1 to 2tbs olive oil slowly until bright green mixture forms. Set aside. Place leg of lamb in roast pan with 1 roughly-chopped onion and 1/2c water. Roast...20-25mins per 1/2kg.  30mins before end of cooking spread herb mix all over it. Return to oven. Top up water level if necessary. When cooked throw away the onion; remove excess fat. Add a good dash of dry red wine to pan juices; boil and reduce to a syrup; season to taste.

Easter Vegies: Preheat oven 218C. Cut 450g unpeeled red spuds into lengthwise wedges. Cut 2 large carrots and  2 chokos into 5cm lengths; cut ¼ unpeeled jap pumpkin and 1 large zucchini into 5cm pieces; cut 250g large mushrooms in half. Toss in olive oil; add 2 crushed garlic cloves; season with Italian herbs, salt and black pepper; toss to coat. Spread in single layer on roasting tray; bake 40-45mins, until golden.   Add whatever you wish to add...onions, Brussels sprouts...parsnips...the choices are yours to make...to add....

Easter Jaffa Mousse: Heat 100g dark chocolate, 125g butter, 30ml strong coffee and zest of 1 orange on med-heat until melted. Beat 3 egg yolks; slowly add choc mix from a height, while beating; cool. Beat egg whites to soft peaks; slowly add 30ml castor sugar while beating until stiff peaks form; fold whites through cooled choc mix. Beat 125ml cream to soft peaks; fold through the mousse. Pour into 6x160ml serving glasses; chill at least 3hrs. Serve topped with orange zest and........Almond Praline; Line baking tray with baking paper; combine 1/2c castor sugar and 2tbs water in saucepan over low heat; cook, stirring, until sugar dissolves. Increase heat to high. Boil, without stirring until mixture turns golden. Remove from heat. Set aside 5mins to allow bubbles to subside. Add 1/4c slivered almonds. Pour onto prepared tray; cool. Break praline into shards.     Again...you can use nuts of your choice.....peanuts, pine nuts, pecans etc., etc., et al...and eat them all)!