Retrogrouch is away at a conference and I’m enjoying the quiet house. Didn’t do a thing for Easter, even make my grandma’s Easter soup with kielbasa (though I may still do it, having the ingredients in the refrigerator). I just don’t feel like cooking for myself. I did take one for the team and attempt to eat at Kowloon in North Eugene this afternoon. Now I’m so sick to my stomach I can’t even fathom dinner. Ugh. That is NOT a good restaurant. I should have known it wouldn’t be good when I saw that all of the lunch specials were either chow mein, fried rice, fried things, or a combination of the three.
So, I’ll give you a Easter Monday story and a recipe for next year. First, the story. In Hungary, on Easter Monday, the boys sprinkle perfume on the girls and sometimes douse them with water, chanting a little rhyme that claims the girls are flowers and they need water so they’ll bloom and not wilt. A reminder to drink your 8 glasses a day, if you don’t live in Hungary.
Second, a recipe. Easter was too early this year to take full advantage of an old way to dye Easter eggs. Apparently, the old-timers used dandelions to dye their eggs. After my sister told me last year that her husband’s grandfather’s favorite eggs were the dandelion-yellow ones, I went out and did a U-pick on my garden in the rain. It solved two problems: getting rid of the seed heads from those lawn-gobbling dinner plate-sized weeds, which grow monstrous in Eugene, and it gave me purty pale yellow Easter eggs. I boiled about two cups of the flower tops for about 15 minutes, then added the cooked eggs and let them soak for about 6 hours. The picture doesn’t really show the color well, but they were a lovely pale yellowy green with slight mottling from contact with the dandelion heads. The granola sites say that if you boil the root of the dandelion plant, you’ll get magenta dye, by the way. Maybe next year.