Feeling like winter would never end, we finally got a glimpse of the sun, and it shone down upon us for our Junior Daffodil Parade. A slight chill still evident, we were at least able to unzip a little and enjoy the event without hats or gloves. Marching in costume, with a mutt on a leash, or representing a boy or girl scout troop, this event gives the children in the neighborhood an opportunity to wave their selves silly over the course of the 6 or 7 block route and welcome the coming of spring. For Devi, it is ALL about the princesses.
With Oma's kitchen undergoing a complete remodel, there was no question as to where the famous Easter bread should be baked...our house! The recipe is one of Oma's mother's and is baked once a year at Easter time; this is how it has been done for as long as any of us can recall. Dense and buttery, the bread rises like no other and bakes up with a golden brown flaky crust that has a nice "thump" sound to it when rapped with your finger. Even typing the key strokes to write this makes my mouth water. I've always wanted to know how to bake it, which seems to be more of a recipe of look and feel rather than of precision in measurement. Yielding only two loaves, each slice is savored until the day long process begins again the following year.
Easter and Eggs
Aunt Joan helped us to dye some of our Easter eggs AND we also helped Oma blow some eggs for her churches EGGSTRAVAGANZA that we plan to attend tomorrow.
With a prevailing North wind, we were reminded that spring might be in the air some of the time, but that coats, hats and gloves should not be stowed away just yet. We all froze to death, but as avid parade goers we roughed it to the bitter (cold) end. Marching bands were the unanimous favorite with the princesses a close second. Devi's highlight was a pom-pom high five by one cute drill teamer. She asked Devi if she was enjoying the parade and Devi gave her an open mouthed stare of awe! Priceless!
Mountaintops and Valleys
1 month ago