March 8th – Found out I was headed to the field for training…on the 11th.
March 11-14 – Attended training then packed my bags
March 17th – Headed back to Chicago for the beginning of my 4 month assignment
March 29th – Arrived back in Austin at 10:30 pm to prepare for Easter…with the family…at my house
You could saw this month has been pretty crazy. I had been planning on hosting Easter since, well Christmas! This is not the first time work has thrown my world upside down, I was on this project in 2008 while I was planning my wedding(s) and they turned out well. This was no exception but I did have to outsource most of the prep.
So here’s how it went down:
Ham and Turkey breast was provided by Honey Baked Ham ($49.99 for both!)
Twice baked potatoes (Mom made those for me!)
Salad with greens and mushrooms from the local farmer’s market
Easter Carrot Cake from Erin’s Custom Cakes (she made our wedding cake, anniversary cakes, birthday…just about everything!)
The recipe used for the eggs was a variation on the classic from Kraft:
12 hard boiled eggs, peeled while warm
1/2 cup of mayo
2 tbsp. yellow mustard
2 tbsp. sugar free sweet pickle relish
1 tsp. beau monde seasoning
1 tsp. dill
Dash of salt
Paprika, for garnish
1. Cut eggs in half and scoop out yolk.
2. Add yolks and remaining ingredients into a medium bowl and stir until smooth. Taste and adjust seasoning accordingly.
3. Spoon into egg white shell and sprinkle paprika. Enjoy!
Happy Easter and Spring from Austin!