I was so excited to host Easter brunch this year. I had the menu planned, groceries bought, bread dough rising, and I was really looking forward to a slow morning around the table with good food and spring light coming through the windows.
But life had other plans.
My son crashed his bike and ended up needing a lot of stitches, and while we were at the doctor’s office he managed to pick up a bug. So Easter brunch was officially canceled. Instead of a house full of people, we had a quiet house, a hurt kid on the couch, and a refrigerator full of food.
Such is life.
Still, those of us not vomiting Easter candy did manage to have lemon poppyseed cake, strawberries, and homemade whipped cream, which honestly is not a bad consolation prize.
The bread will be eaten all week. The potatoes will probably show up with dinners. The grits and quiche will get made next weekend. Nothing really goes to waste around here — sometimes menus just stretch out longer than planned.
The Easter Brunch Menu (That Will Eventually Be Eaten)
- Lemon poppyseed cake
- Strawberries with homemade whipped cream
- Orange slices
- Simple green salad
- Roasted potatoes with herbs
- Pimento cheese grits
- Homemade bread for toast with butter and raspberry jam
- Quiche with cheddar cheese, onion, broccoli, asparagus, and lots of fresh dill
For the lemon poppyseed cake, I used this recipe from Del’s Cooking Twist, which I really love and have made several times.
It’s bright and lemony, not too sweet.
Sometimes holidays don’t look like you planned, but stitches will heal, the bug will pass and brunch can be rescheduled.
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