easter weekend

It was hard to see the weekend go....especially sending the boy back to school. blah. who needs school? Isn't August through April enough?

This weekend we ate more (still stuffed), played harder (the girl scraped her face off falling off a skateboard....she'd dainty like that), and stayed up later than normal (stuck in a heated game of Sorry....we are party animals!)

The Menu:

Breakfast: we had Martha's orange pull apart rolls (made with whole wheat pastry flour).

In between: Cadbury Eggs.

Dinner: Roast Chicken with dill, oregano, lemon and garlic.

The absolute best potatoes I have ever eaten in my life (recipe here). Gruyere cheese is my favorite.

Deviled Eggs (of course.)

Mouth watering artichokes from The Cookbook....guess you'll just have to pick up a copy when it's done to get the recipe! (see cookbook updates here)

here are just a few photos....haha mostly of food but that's how I roll.

Oh....and I made angel food cake. Have you done that? I was absolutely terrified that it wouldn't work out....but it did!! yum. I knew I could count on Alton Brown to lead me through step by step.....although I would recommend not starting such a thing at 10 o'clock at night...it really could have been a disaster.

Angel Food Cake

recipe from Alton Brown 

1 3/4 cups sugar

1/4 teaspoon salt

1 cup cake flour, sifted

12 egg whites (the closer to room temperature the better)

1/3 cup warm water

1 teaspoon orange extract, or extract of your choice

1 1/2 teaspoons cream of tartar

Directions

Preheat oven to 350 degrees F.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

Cool upside down on cooling rack for at least an hour before removing from pan.

We topped ours with homemade whipped cream and strawberries. 

enjoy!