Easter Sunday…

Another excuse to make unearthly large amounts of decadent, overly rich food…
Such as Easter Pie which contains so much cheese and eggs 
that I’m not sure how it all fits into the pie crust… 
 So many eggs I ended up counting. Yesterday cost some hens approximately 
eighty plus eggs; thirty-six were dyed and hid, but the rest became an array 
of baked goods that left my stomach undoubtedly a bit too full…
 But isn’t that what it’s all about…?
 The beauty of a spring feast…
Deep commitment to not taking it lightly…
Depth in decadence… 
Hope you had a lovely early spring weekend…
                                                              Cheers ~ Marica
P.S. My favorite pie crust recipe goes:
Pie Crust
Mix in a large bowl, rubbing the butter into the flour
until it resembles sand-like crumbs:
1+1/2 cups unbleached white flour
A dash salt
1 tablespoon sugar
1/2 cup butter cold and cut into small pieces
Add mixing gently until it forms a ball:
3 tablespoons water
If you have time let it chill a bit wrapped in the refrigerator.
Otherwise roll out immediately on a floured surface then place into
a buttered pie pan…

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