Our Easter Weekend began Friday night with Sugar Plum Fairy and I making LMM's Resurrection Cookies.
This really is a special way to teach the Easter Story to children and our daughter retold the story from the beating of Jesus...
...to the miracle of the empty tomb to perfection.
We got a bit of rain overnight and the Easter Bunny hid eggs in odd places this year,
The weather was spectacular in the end and there is not a lot better than an older sister's help in the hunt.
We spent the afternoon at my sister -in-law's home complete with yummy food and family.
Pretty nice weekend, I must say!
Three Pea Salad
(From Southern Living Magazine)
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
2 garlic cloves, pressed
1/2 teaspoon table salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
2 cups blanched fresh sweet peas
2 cups trimmed snow peas
2 cups trimmed sugar snap peas
1 1/2 cups thinly sliced radishes
Whisk together lemon juice, Dijon mustard, garlic, salt, sugar, and black pepper. Whisk in olive oil until smooth.
Add sweet peas, snow peas, and sugar snap peas.
Toss gently to coat.