As a family, we love celebrations and holidays. They give us something to plan for, projects to work towards, and exciting family time. Easter is a holiday that we could skip, though. We have skipped it, if we happen to be traveling over that weekend. But the kids love dyeing and hunting for eggs, and anticipating the Easter Bunny’s visit, so we do it the years that we can.
This year, since we’re locked down, there are no egg-dyeing kits available at the grocery stores, and besides the requisite chocolate bunnies, there aren’t many little toys to put in the baskets. So we went old-school: made our own dyes and used crayons to add decorative touches.
At the end of the day, it’s the traditions that bring a family together. And my heart was so full seeing all my kiddos (plus Daniel) gathered around the table.
No matter how blase we might be about a holiday, though, we always love an excuse to cook things we wouldn’t normally. And, perhaps because we’ve been cooped up at home for so long, we couldn’t wait for Sunday, so we had our Easter dinner on Saturday. Sam made a flavorful ribeye roast, and Maya mashed some white sweet potatoes with butter and cinnamon. The sweet potatoes are white here, which can take some getting used to. In all the years we’ve been here, we’ve always been able to find orange ones around the holidays, but they are imported. And since imports are a bit scarce right now, we went with the white ones. They were equally as delicious, if a little paler.