We had a beautiful Easter here in Maryland.  The weather was just perfect.  And after the winter we’ve had (and much of the East Coast has had the same), it’s nice to be finally turning the corner on Spring.

My family has never been that into Easter as either a religious holiday or as a traditional ham dinner holiday, but we do like to get together and hang out.  A few years ago we started doing a non-traditional Easter dinner and now it’s our tradition.  The first year was a Curry Cookoff, last year we made a variety of pizzas and this year I decided we were going to have a taco night.  It went very smoothly but I was so busy, I forgot to really take any pictures of the meal.  So you’ll have to settle for what few pictures I did take.

How cute is my nephew dyeing eggs and giving them to Dingo?  I think both Dingo and Hudson ate a few too many hardboiled eggs.

Donnie & Dingo photo 2 (1) Hudson even puked in the middle of the night but I don’t know if it was the eggs or the enormous bone that he got in his Easter basket.  Aren’t the doggie Easter baskets cute?  Neither one was sure why they were being given a basket of toys and treats,but once they figured out they could have it all, they tore into it. doggie easter basketsI actually had a lot of fun picking things out for their baskets.  Dingo of course got the ninja bucket because she uses her ninja-like powers to sneak onto the bed in the middle of the night.

Have you ever had Salsa Verde?  It was just one of the 4 kinds of salsa that I made for our Taco Night, but it might be my favorite. salsa verde

Salsa Verde


  • ½# Tomatillos, husks removed
  • Jalapeno or Serrano pepper, to taste
  • 2 Shallots
  • 2-3 cloves Garlic
  • 1 Lime, halved
  • ¼ C Cilantro, roughly chopped
  1. Cut tomatillos and peppers into a large dice.  Halve the shallots, keeping root end intact to hold together.
  2. Combine all ingredients except cilantro in a small bowl.  Lightly coat with oil, salt and pepper.
  3. Roast under the broiler or over a grill until everything is soft and tomatillos are slightly charred, approximately 8 minutes.
  4. Let cool slightly.
  5. Pulse all ingredients, including cilantro in food processor or blender, adding up to ¼ C water, as needed.  Adjust seasoning to taste.

Salsa VerdeI just recently started roasting/grilling limes and lemons for my salsas and it adds such an interesting complexity.  You should totally do this!

Ok here’s the last picture.  It really has nothing to do with Easter but it was an amazing dinner I made for myself the other day completely out of leftovers.  It looks so yummy, I want another one now.  I love bread.  My love of bread has basically been my paleo downfall.  I keep thinking I can stick with paleo and then a baguette comes and smacks me in the face and makes me it’s b!tch.  Alas…