Happy Easter! Welcome Spring!

 Hello! Happy holidays, everyone.

March is fading, still windy but we've seen a sunny sky and the temps have hit 50 degrees at last.

My family is away , enjoying the fun of spring skiing, so I've kept my Easter decorating to a minimum, a few adorable prim bunnies in the big blue trencher...

[from Michelle, at Olde Farmhouse Primitives]...I added wool wrapped prim carrots from her blog tutorial.

And mostly just filling the house with spring flowers...

 

 

 

 

I was lazy, I decided I actually like the bright foil wrapper on these hyacinths...

Heavenly blue!

 

 

Later I added my fake chocolate bunny prop.

He looks so real, doesn't he?

My beach-found large bell jar has proved a very useful item for centerpiece decor!

I put a pot of slow blooming tulips by the back door. I was tidying my deck and found my odd pink crock, just had to have it out for Easter!

When my family arrive home tomorrow, tired from skiing and the long drive, I plan to serve devilled eggs [my nod to Easter Eggs]...on one of my vintage-y egg plates.

And my friend Melody's wonderful brisket [recipe at the end], an assortment of multi seed croissants, whole grain Cuban rolls, horseradish  spread, and a sweet broccoli-carrot slaw.

All made ahead so we can eat whenever the kids and friends arrive. Won't matter if they get home at noon [slushy slopes!] or 8 PM [powder! awesome]....

Happy holidays to everyone !

love

       lizzy

               gone to the beach....

  

 

 

 

 

 

 

*****PS This is the BEST brisket! Better than crock pot and soooo easy:****

 

Melody's Brisket

 

Marinated Brisket

 

2 Tablespoons liquid smoke [optional, I don't use it]

2 teaspoons garlic powder

2 teaspoons onion powder

3 teaspoons celery salt

½ teaspoon seasoned salt

4 Tablespoons Worcestershire sauce

(1-2 teaspoons hot sauce, if desired)

 

Place fresh or thawed brisket in oven bag.  Pour ½ of the marinade over one side of the brisket, then turn the bag over and pour the remaining marinade over the other side.  Close the bag with a twist-tie and place in refrigerator for 8 hours or overnight, turning occasionally to re-coat surface of the meat.  The next day put the bagged brisket in a baking dish (fatty side up, if there is one), snip a few small holes in the center top of the bag, and bake at 250°F for 6 to 8 hours.