Bring-Your-Own-Chair Easter Event or “I don’t normally like cauliflower, but I like this Cauliflower”

Marinated Barbecue Lamb with Mint Chimichuri Sauce and Cauliflower Gratin
Marinated Barbecue Lamb with Mint Chimichuri Sauce and Cauliflower Gratin

We are still waiting to move in to the Mid Century Modern home (affectionately known as The Money Pit) that we are remodeling.  The only items left are putting together the Easy Closet System  (looks complicated) and getting our brand new Induction Range working.  We haven’t even had a chance to use it yet (except once when we boiled water.)  And now it doesn’t work, even though the repairman has been there three times and plans on coming out this week.  Sigh.  If it’s not one thing, it’s another.  (If you want to read about our remodeling “adventures” you can find it here.)

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Stuffed Easter Eggs or Hard Boiled Eggs Take on Whole New Meaning

It seems whenever I take cooking into my own hands, things go awry, no matter how closely I follow the directions.  Such was the case yesterday when I decided to make some simple Deviled Eggs.

My kids are grown now but they still come over for all the major holidays and birthdays.  I don’t color eggs anymore and I kind of miss that little ritual.  However, I found a nifty little trick of coloring the egg whites after they are cooked and shelled and thought that would be a fun thing to do.

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