This weekend families all over the world will gather to celebrate Passover on Saturday and Easter on Sunday. Whether you meet in a Temple or Church, your backyard, the park for the Easter Egg Hunt and picnic, whether you celebrate religiously, spiritually or just that cute bunny that hides the eggs, spring is a fantastic time of year. All around my house the tulips and daffodils are competing with the camellias. The grass is as green as it will ever be this year and the air is crisp but the sun is warm. It just does not get any better than spring.
Last week I was fortunate enough to have the company of my parents and my daughter for several days. My parents are in their mid to upper 80’s and I am so grateful that they can still make the trip up to Northern California from their home down south where I grew up. We had a delightful time eating in restaurants, playing board games, driving around to see the camellias in bloom, riding an old fashioned train along the river, going to a musical at a local community theatre and, did I mention, eating out??? We had an amazing “foodie” experience at my local favorite, Taylor’s Kitchen. They served a dessert that I thought would be great for the Spring Holidays. The Buttermilk Panna Cotta with Raspberry Gelee’ was absolutely delicious. Of course Kaitlin and I had to critique it and I think I have perfected it for this weekend.
We are invited to a Prime Rib dinner on Sunday with my ski buddy Joan and her husband Jerry after an afternoon bike ride along the river. We are bringing these individual desserts that I think will make a perfect end to her elegant meal. As a bonus, they travel well since they are made in mason jars with lids! The restaurant made them in a taller jar but we thought they needed more Gelee’ so we chose a wide mouth jar and made a Florentine cookie dipped in chocolate for accompaniment.