I know these aren’t dyed in pastel colors, but this is where our decorated Easter eggs will end up come Sunday morning: A pre-church breakfast of hardboiled eggs over buttered toast with salt, what could be better? Well I guess a side of bacon could be better but you get the idea.
I actually have no idea what I’m cooking this year. To be honest, I’ve run out of steam in the cooking-for-events-and-major-holidays department, so I might be making this one super easy on myself and just make a spread of lovely cheese and bread, maybe sliced ham, a green salad with green goddess dressing, and a lemon tart bedecked with raspberries. I’m also a little obsessed with pink grapefruit at the moment—I’m craving it all of the time…why is that?—so perhaps I’ll mix up a few glasses of my favorite new cocktail (see below). So this year’s Easter non-feast will b no cooking, mostly tossing and slicing. One of these days I’m going to get myself invited to an Italian-American Easter feast just so I can get a slice of pizza rustica. But until then, have a lovely holiday and happy hunting!
Pink Grapefruit Cocktail
Juice from 1 large grapefruit (fresh squeeze if possible)
Juice from 1 lime
Gin (the good stuff if you can; I like Hendricks’s)
Fill a high ball or juice glass 3/4 of the way with ice. Add grapefruit juice 1/3 of the way, a splash of lime juice, a small amount of agave (perhaps 1/4 tsp), a jigger of gin (or to your taste/tolerance). Pour into a shaker and shake vigorously to combine. Pour back into highball glass (refilled 3/4 of the way with fresh ice) and top off with tonic. Stir gently to combine. Enjoy.