Hi Yall! It has been a hot minute since I have had the time to sit down and work on the blog. Kids have been busy with their extracurricular activities. We spend 2-3 evenings at the soccer fields. We have been trying to get our garden going and clean up the front yard which gets strangled by weeds this time of year. I know it is past Easter, but I come to you today with some Easter and Spring Decor I have made over the past two years. I also have some recipes from our Easter dinner.
Here are two of my Easter/Spring quilted items. I made the Bunny table runner last year for Easter. I actually made two of these. I gave one to my mom for Easter. I used the Cottontail pattern by Lella Boutique for the blocks. The original pattern was for a quilt but I modified it for a table runner. The quilt on the wall is a Log Cabin Cross wall hanging made from a pattern by Quiltfox that I found on Etsy. I used all Moda Grunge fabrics. I quilted this on my machine using gold thread. I gave this wall hanging to a family member as a gift last weekend.
I also made three Bunny pillowcases. Above two are pillows that I gave my children. They specifically wanted bunnies that sort of matched their own rabbits, Pickles and Gary. My daughter slept with hers for a solid year.
This Easter we had a whole roasted leg of lamb. It was crazy delicious.
Here is the marinade recipe I used:
Marinade
10 cloves of garlic chopped
1 spring of rosemary chopped
1 handful of parsley chopped
1/4 cup olive oil
Salt
Black pepper
Directions: Season lamb all over with salt and pepper. Rub oil, herbs and garlic all over the lamb. Cover and refrigerate overnight. Place lamb in roasting pan on rack and roast at 325 degrees for 5-6 hours until tender and falling off the bone.
We had a very springy dessert for Easter as well. I made a Greek ruffled milk pie. I normally make baklava for Easter but having just got back from vacation I thought I might give my gallbladderless body a reprieve from the buttery deliciousness that is Baklava. Greek ruffled milk pie does have some phyllo dough and butter but not as much. I added lemon and blueberries for a springy touch.
There is a link to a recipe I used to make it here. I would also make this for brunch as it is more eggy than custardy to me but it is awesome to eat anytime. My sous chef is becoming an expert with the phyllo.
I am still working on my blocks of the month and the Sweet Dreams sew along. I should have the sew along quilt finished by the weekend. My next post is going to have some more delicious recipe ideas including my famous banana muffins and an easy and delicious way to preserve strawberries. See yall later!