Buster was out early this morning before the rain and feasted on a slice of Mandarin orange and sunflower seeds. We went to church, enjoyed a lovely service and coffee hour before we came home to a simple Easter luncheon, the menu for which is now a tradition since we enjoyed it so much last year.
Dapper Wayne driving.
Our traditional simple Easter lunch menu: uncured pastrami, whole grain gluten-free bread, egg salad made organic local pasture-raised Frith Farm eggs, chopped coleslaw, sliced strawberries and sparkling water. Wayne made a sandwich with everything except for the strawberries. I love the combo of egg salad and pastrami but had the slaw and strawberries on the side. It’s so delicious!
I save my late grandmother’s English china for Easter Sunday.
And now it’s time for a little nap.