I have fond memories of attending the yearly Greek Easter celebrations at a friend's home back in Chapel Hill. It was always lots of fun with crowds of creative type guests-writers, poets, actors, musicians and traditional dancers. The ouzo and red wine flowed freely as did the food.
So today I'm baking hot cross buns and marinating a leg of lamb in garlic, oregano, rosemary and olive oil. Maybe I'll make a minty greek yogurt sauce too. In addition, a little feta, olive, and cherry tomato salad to go with it might be good. Roasted red skin potatoes and asparagus in lemon-dijon vinaigrette will be the accompaniments.
Not sure what to make for dessert-maybe some kind frozen berry souffle. |