I feel like we have all been a bit busy recently. After a tremendously busy holiday season and a crazy start to the new year, my new resolution is to shave away all the chaos that inevitably surrounds a holiday. So for Easter, I really just wanted to enjoy a relaxing day.
For Easter evning, I boiled my options down to either going to a movie with Krista and overindulging in halfpops and wine or hosting a small dinner. To at least be semi-festive, I decided on the latter. So the boy and I offered to host a very simple Easter dinner for Krista, Chase and Par Pars.
We enjoyed simple fare, a simple table and lovely company – the makings of a perfect Sunday evening and Easter holiday!
(Fair Warning: This post is almost entirely pictures of the decor as I failed to take more than one food picture or “company” picture…#bloggingfail)
A fellow blogger over at barbaraglen, friend, (DG) sister and Oregonian who is currently living in Estonia perfectly summed up my sentiments about pastels when she chose lavender as the one pastel to use for her Easter brunch style post. Being as slate gray is my favorite color, pastels aren’t quite my jam, let alone every pastel color in a smorgasbord that has become Easter.
Here is a look at our natural Easter dinner table with a scattering of eggs, more eggs and some feathers with pops of gold, black and white!
- floral paper from Willow Papery
- white gerbera daisies in mason jars
- large vase filled with gold Cadbury Caramel Eggs and pheasant feathers (courtesy of the boy)
- white speckled, mild chocolate malted eggs
- farm fresh, hard-boiled, speckled eggs as name tags (from my aunt, uncle and cousin’s chickens)
Krista brought up a very valid point when we were discussing what to do for Easter – she doesn’t exactly love any Easter food. Being the rabbit eater (pun intended) that I am, I wholeheartedly agreed with her distaste. Thus, a clean, simple and nutritious menu was born.
- smoked duck, cheddar and local Sun Valley Mustard
- wild rice with toasted edamame beans
- baked asparagus with olive oil, sea salt and Parmesan cheese
- salmon with lemon, onions, fresh rosemary, olive oil, sea salt and white pepper (grunt work done by the boy)
- arugula, goat cheese, pear and sunflower seed salad
- a bite of selected desserts from Sun Valley’s Konditorei
While you have probably seen our faces and our boy’s faces enough, I refuse to believe you can never get enough of these darlings. Plus, these happen to be the only pictures I actually took of the “company” for the evening…