Ham, Lamb, or Something Else?
What meat do you normally eat for Easter assuming you celebrate it?
Forum Discussion
Growing up it was always lamb as the first meat we ate after Lent.
Now, Nana, tended to serve country ham as a 2nd Easter meat. She'd make a special trip back to VA to pick it up but since she was the only U.S. Southerner in the family we made special allowances for her "eccentricities", LOL.
So the lamb years continued through my adulthood furthered by my decision to marry a "furriner" who also ate lamb on Easter Sunday.
Imagine my surprise when hosting a "let's get to know each other better" Easter with my DIL's family to find that most Americans ate ham. Her family was freaked out looking at the leg of lamb soooo it was a good thing they'd brought McDonald's burgers with them :R:B.
Neither family was the least bit surprised when divorce proceedings started a few years later.
This Sunday, it'll be boneless leg of lamb (easier to serve for small gatherings) slathered with garlic, parsley and olive oil and roasted until rare. If asparagus looks nice when I get to market I'll make a starter of spring minestrone soup. The man wants potatoes and I want rice. Maybe we'll toss a coin and let it be the decider.
Already have a lemon cream in the freezer for dessert.
Now, Nana, tended to serve country ham as a 2nd Easter meat. She'd make a special trip back to VA to pick it up but since she was the only U.S. Southerner in the family we made special allowances for her "eccentricities", LOL.
So the lamb years continued through my adulthood furthered by my decision to marry a "furriner" who also ate lamb on Easter Sunday.
Imagine my surprise when hosting a "let's get to know each other better" Easter with my DIL's family to find that most Americans ate ham. Her family was freaked out looking at the leg of lamb soooo it was a good thing they'd brought McDonald's burgers with them :R:B.
Neither family was the least bit surprised when divorce proceedings started a few years later.
This Sunday, it'll be boneless leg of lamb (easier to serve for small gatherings) slathered with garlic, parsley and olive oil and roasted until rare. If asparagus looks nice when I get to market I'll make a starter of spring minestrone soup. The man wants potatoes and I want rice. Maybe we'll toss a coin and let it be the decider.
Already have a lemon cream in the freezer for dessert.
