|I really just have one bush, a quince, that is anywhere near flowering in the early spring.|
I tried to get everything cleaned up before the kids came home. It’s good I have Bridget to help me. She gets annoyed at messy rooms.
I love that moment when they are finally here.
Bridget made Martha Stewart’s Triple Chocolate Mousse Cake. Lovely. (As usual I stopped taking pictures sometime before dinner. Trust me, it was all gorgeous. Just too much going on, alas and also fortunately :)
Bridget found her rather well hidden basket first. Just pure luck…
She supervises while everyone else spends rather a long time searching for theirs. Both Will and Sukie brought friends to celebrate with us, and of course they had to have baskets and search for them too. I’m glad for Bridget’s sake these grown-ups keep their playfulness.
In the true spirit of hospitality we hid the guests’ baskets the most diabolically.
Isa’s was in an actual secret compartment built into the house. I can’t show you a photo of the discovery, because then we’d have to track you down and use our standard-issue neuralizers on your brains. (Is quoting Men in Black too ’90s? Sorry…)
Roxie got a treat too.
Sukie’s ham and egg cups (recipe below).
Making bruschetta with Kate.
Annie and John with their sweet family. It’s good to have little children around!
Ham and egg cups
Enough slices (somewhat thickly sliced at the deli, or just not thin) of Virginia or other tasty ham and —
Enough eggs for your guests — count on two each for teenagers or recently turned 20-year-olds like Will who need to be fattened up.
2 large onions, finely diced
1 clove of garlic, ditto
8 oz. mushrooms, ditto
pinch of sage
2 tablespoons cream, sour cream, or crème fraiche
grated cheese or extra cream for the topping which Sukie forgot this year, and that was fine
Caramelize the onions until good and brown. Add garlic and mushrooms and cook off most but not all of the liquid.
Mix in the cream.
Assemble: Put the slices of ham in muffin cups or ramekins, distribute onion/mushroom mix evenly amongst them, crack an egg into each cup, sprinkle cheese or cream on top, and bake for 10 minutes at 375° or until the egg is just set.