Our annual combined celebration of Easter and Passover came and went in a frenzy of cooking and eating, as usual. I was in charge of the bulk of the menu this time but, as always, our 15 friends brought traditional treats and specialties that really pushed things over the top. I'm going to spread out the telling of this event over the week, posting a different recipe each day, or else it will be too overwhelming for both of us. As you can see from the photo, above, we gathered at Beaver Dam, the gorgeous upstate home of a very chic French gallerist I am lucky to call my bosom friend. Big dogwood branches, hyacinths and other spring blooms came from the city, as most plants are still dormant up here. The sun was shining, the air was cool and fresh, and we had a roaring fire going. Spirits were high as the advent of spring always brings a rush of renewed energy.

Raised between 2 religions and 2 cultures, I have retained some of both and all of neither. Dyeing Easter eggs is a tradition I hope never to relinquish. This year I will be heading to Turks & Caicos for a beachy holiday that will most likely obviate both Passover and Easter, but I may still find time to dye some eggs when I return home. And maybe even cook the meal we've begun calling Eastover, a funny hybrid that might start with a ham and finish with macaroons. Would it surprise you to know that for dyeing eggs I no longer use anything artificial? Yep, I'm going to try to get you to make your own dyes from natural ingredients! We have the ODG (Original Domestic Goddess) Martha Stewart to thank for these great instructions. I followed them last year and look at the gorgeous bowl of eggs I got out of it. I still have a big jar of beet juice in the fridge. I thought I was going to dye some piece of clothing but I never got around to it. Just like those geranium sachets I was going to make for Christmas presents. Maybe next year. Inshallah.
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