What a different Easter it is this year. We were in South Carolina last year and we truly did not know what we were facing. We were frightened and unsure of what we should do. We were able to have John’s cousin come for Easter Dinner which we ordered from the club. We had enough food to feed a rather large group of folks although we were only three. It turned out to be rather special but it was uncharted territory. Because we were in South Carolina we were playing golf (just us, not with others) and a year ago tomorrow John shot his second hole in one. This year we are in New Hampshire, we have had a visit from a branch of the family which was amazing and we are enjoying the outdoors and the sunshine. It’s just us for Easter dinner but it is fine. Oh the adjustments we have made in a year. Things that feel normal this year felt so strange last year. For instance we did Zoom church with our congregation in North Hatley. We have a devoted group there and it now feels perfectly normal to Zoom church. There is a part of me that wants to keep it. What a happy time we had after church during Zoom coffee hour. I think that I interact with people way more on Zoom than I did in person. Not sure what that says about me but I am happy with it.
Update on Jenny Lane
The big news is Libby’s bathroom. It is almost completely done. Let’s put it this way, we have a working bathroom that is so much better than what was there that it is truly a miracle. All the tile is done, the walls are painted, the trim is in and wonder of wonders the towel racks have been installed. Libby loves it and so do we. The new faucets and spigot and shower head will go in this week and the bath tub tile will be regrouted but other than that it is done. It is beautiful.
We also replaced the mirror in the front hall and got rid of the bookcase and replaced it with the bench. It looks much bigger. Some trim was added to the doorways which improves the look immeasureably. The bookcase in the living room was finished and the trim around the fireplace is installed. We have a date for the kitchen cabinets and next week the mudding and taping will be done in the living room. Believe it or not we are seeing the light at the end of the tunnel. There is more to look at that is done and finished than that not done. But we won’t talk about the outside of the house. There is work to be done but it is better than it was.
Exercise Inside and Outside
This week was a lot of miles on the exercise bike and a walk on the rail trail and around the lake. I have added another challenge – silly me. It is the Pacific Crest Trail which is over 2000 miles and I estimate at least 420 days to complete it. I will bike and walk it so maybe it will be ok I’m 74% done on the Ring Road in Iceland and 46% done on the Camino. I am biking the Ring Road and walking the Camino. Pretty happy with the progress and a little daunted by the Pacific Crest Challenge. Overall it is very good incentive. With the weather turning nice I hope to make more progress outside.
Easter Meal
We are having a marinated leg of lamb for Easter Dinner and Creme Brulee made by Libby. I hope wherever you are you are having a celebration that works for you. Here is a recipe for Creme Brulee.
Creme Brulee from The Food Network
Ingredients:
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
- Preheat the oven to 325 degrees F.
- Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
- In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
- Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
