April 2022

 April 2022

Perhaps one of my darkest months on record?

Greys and Browns seemed to be the colours of the day and to the heart.

Suddenly things have become all too real ...

Thankfully there were some sunny spots to hold on to...

Sunny yellow butter lambs created around the table with friends.

Thanks Heather and Mary Lou for such a fun day together.

Favourite Paska baked along with Lovella's online tutorial.

This brought a smile to my face and oh how the aroma filled my kitchen!

I made far too much and later that week decided to make some deliveries.

So glad I did that - there is still one loaf in my freezer.

Icing and sprinkles added later

Awwww - the Lenten Roses bloomed, just as they should and

giving me the promise of Easter and of Spring to come ...

Forever thankful to the former owners of this house for this "gift" they left behind!

Ready to go to the Leis Family Easter Gathering

Sourdough bake for Easter dinner - one of my pleasures and 

perhaps best distractions?

A cute cheesy carrot "cheese ball" made by my SIL Angela

He is Risen!

Easter Sunday Dinner was postponed due to Covid.

However, we were able to celebrate it along with a special birthday, the following Sunday.

The always delicious Bone-in-Ham, Scalloped Potatoes, Asparagus Salad, Corn and Carrots

made it to the belated Easter table.

Bone-In Ham - my favourite recipe:

Marie (my sister) makes this and has it marked as one of her “family favourites”.  She uses a dry mix to rub on the roast (Marie trims the skin but leaves the fat layer on and uses this rub for a 5 lb. roast):

1 Tbsp. Flour, 2 tsp. salt, pepper, ½ tsp. dry mustard, ¼ Cup Brown Sugar, ½ tsp. thyme, Paprika and Garlic Powder.

At this stage you can score the fat into diamond shapes and stud with whole cloves.

Put it in the roast pan, fat side up, add a sliced onion, pineapple rings (optional), apple juice or ginger-ale.   When using the juice she roasts it with a cover on for a really tender result.  Sometimes she roasts it without the juice and without a cover, starting the roast at 400F for about 15 minutes and then reducing heat to 325F for 4 hours.  You need approx. ½ - ¾ lbs. per person for a bone in ham or ¼ - ½ lbs. per person for a boneless roast.  Internal temp. should be 160F when ready for serving.

We were thankful to be able to all be together and to extend the table!

On the very same day ... our sweet and sensitive boy turned 4.

FOUR - I still can't believe it!

This is the same little boy who whispered in my ear this past Sunday,

as I held him during the final hymn at church,

"I wish Popa could come back" ....

The sun did not shine on April 27th, the day Jim celebrated his first birthday in heaven.

Thank you to so many who reached out to me during this gloomy, cold, and dreary long day ...

I miss him so much! I know in my heart and soul that he is safely home with our risen Lord!

 
Some of "his shirts therapy" is still a work in progress.

Only 80 more flying geese units to make for the border ... eek!

Till next time .... stop and smell Spring! Just Breathe ...