Easter

I'm finally getting around to looking at some of the pictures I took over Easter. We had a wonderful time with Steve's parents who came down from NY and Steve's sister, Deb, and her family who came up from NC. My parents joined us for Easter dinner, too.

Hannah & Deb

New puzzle

Hannah and Grandma

Our moms

Love my new lens. 

Egg hunt

I was inordinately excited to have guinea pigs for some new recipes.  Thank you, Pinterest, for so much inspiration. 

French Toast casserole

Easter brunch (including Amish breakfast casserole,
frosted lemon blueberry yogurt bread)

I didn't take a picture, but Olivia and I also made Empty Tombs, also called Resurrection Rolls. Recipe You coat a marshmallow in melted butter and cinnamon sugar, then wrap it in crescent roll dough and bake.  The marshmallow melts and creates a lovely goo, and the roll is hollow and symbolizes the empty tomb of Christ.  He is risen!

And now I leave you with a recipe I got from my friend Ruth and made for Easter dinner.  Loving this lens and my new mandoline.

Goat Cheese and Potato Gratin

Makes 6 servings

2 teaspoons extra-virgin olive oil

1 ½ lb (750 g) small, round white potatoes

2 tablespoons finely chopped fresh flat-leaf (Italian) parsley

1 teaspoon fresh thyme leaves, plus extra leaves for garnish

1 tablespoon all-purpose flour

Kosher salt and freshly ground pepper

3 oz (90 g) crumbled, very cold fresh goat cheese (about ¾ cup)

1 ¼ cups (10 fl oz/310 ml) 1% milk

1 tablespoon grated Parmigiano-Reggiano cheese

Preheat the oven to 350°F (180°C). Brush an 8-inch (20-cm) square or other shallow, 1 ½-qt baking dish with the olive oil.

Using a mandoline, a food processor fitted with the slicing blade, or a large, sharp knife, slice the potatoes paper-thin.
In a small bowl, stir together the parsley and 1 teaspoon thyme. In another small bowl, stir together the flour, ¼ teaspoon salt, and a grind of pepper. Place the goat cheese in a third bowl.

Arrange one-third of the potato slices, slightly overlapping them, in the prepared baking dish. Sprinkle evenly with half of the herb mixture, half of the flour mixture, and one-third of the goat cheese. Arrange half of the remaining potato slices on top, again overlapping them slightly. Sprinkle evenly with the remaining herb mixture, the remaining flour mixture, and half of the remaining cheese. Arrange the remaining potato slices in a layer on top and sprinkle evenly with the remaining goat cheese. Pour the milk evenly over the top.

Cover the baking dish tightly with aluminum foil. Bake the potatoes until tender when pierced with a knife, about 1 hour. Uncover, sprinkle the top lightly with the Parmigiano-Reggiano, and continue to bake until golden, about 15 minutes longer. Remove from the oven and let stand for 15 minutes before serving. The moisture in the dish will thicken and be reabsorbed by the potatoes.

Garnish the gratin with thyme leaves, cut into squares, take a picture, and serve.