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Easter is one of my favorite holidays. We aren’t exactly religious, so we focus more on celebrating the start of springtime.

Unfortunately, the weather today is not very spring-like. Luckily, the rain held off just long enough that we could attend an Easter egg hunt at Thomas Keller’s restaurant Ad Hoc in Yountville (the world-famous The French Laundry is just down the street) this morning.

Now we are preparing to host a casual Easter dinner for a good friend and her daughter-one of Samantha’s friends from school.

We’ll be starting the evening with what has come to be our signature cocktail and Baked Chèvre with Pistachios & Orange Blossom Honey. Then, our dinner plans include my Mom’s recipe for Grilled Leg of Lamb (recipe below), Cous Cous with Garbanzo Beans, Dried Figs & Almonds (we subbed the figs for prunes) and Roasted Beet & Sugar Snap Pea Salad.

If you’re so inclined, you can check out the wines we’ll be enjoying in real-time over on Twitter.

Happy Easter!

Egg Coloring

Pride in the Results

Easter Basket!

Awaiting the Egg Hunt

Egg Hunt Napa Valley Style

Thomas Keller's Gardens at Ad Hoc

 

And They're Off!

Grilled Leg of Lamb

Marinade:
1 c dry red wine or sherry
3/4 c soy sauce
4 garlic cloves, crushed
1/2 c fresh mint, chopped
2 tsp fresh rosemary, chopped
1/2 tsp freshly-cracked black pepper

Combine the above ingredients and marinate lamb for 6 hours.
Grill on high for 45 minutes, turning occassionally.

Samantha is the youngest child on the Pecota side of the family. And sometimes, while she is totally enamored, she’s not quite sure what to make of her cousins.

This past Easter egg hunt was no exception. While trying as hard as she could to keep up, she was overwhelmed by the sheer speed of the older kids.

And at some point during the past several weeks, I too have felt like this:

And, like this:

Don’t worry; it’s OK–you’ll be bigger, and quicker, next year kiddo.