This year for the Easter holiday we are serving lobster. Michael, my brother-in-law Gregg’s youngest sibling, is flying in to spend the holiday with us. Mike has been a part of our family for years as my older sister met her husband Gregg about 47 years ago when Mike was 8 years old. So, Mike is not only Gregg’s brother but, in a way, my little brother too. We are all looking forward to a nice visit, especially Mike, as it was a long hard winter up north. Bella Verde Realty keeps me busy and leaves me little time for cooking and entertaining, so I am taking the easy way out, and buying our lobsters already steamed. All I need to do is set the table, briefly heat the lobsters, melt a bit of butter, slice a few lemons and my responsibility is met. My sister and mom will supply the rest of the dinner. Since Lobster is the STAR of the SHOW, none of us are planning to put extra effort making the side dishes. If the past dictates the future, with lobster on the table, the sides just sit around looking pretty.
The one Easter Tradition that remains, is the Easter Pie “Pizzagaina” Mom bakes every Good Friday for us to enjoy on Easter Sunday with a cocktail. The traditional Italian Easter Pie is a bountiful meat and cheese pie based upon an old family recipe from Italy. Lent, the season preceding Easter, is a time of penance; and this pie is chock full of rich ingredients, perfect for the celebration. This pie signals that Lent is over, and Easter has arrived. Mom has been baking this pie for over 50 years for us to savor as we carry on family traditions. Although the pie is baked only once per year the flavor and love, plus lots of work (THANK YOU MOM), that go into making this special treat is appreciated all year long. The baking and sharing of our Pizzagaina helps us recall very sweet, happy memories of Easter Sunday spent with the family.