This morning, we assembled our Easter basket for blessing.

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This year, the bread is a sourdough loaf. We have a dry sausage and a small ham. The cheese this year is a brie. The olives are stuffed with cheese. There’s pink salt and honey mustard, and tiny jars with balsamic vinegar and truffle infused olive oil. The butter was whipped with parsley and a bit of the truffle infused olive oil. We also have two types of pickled eggs, one with beet juice. Then there’s all the little chocolate eggs all over.

I did have prosciutto as well, but at the last minute decided not to include it. I think we had enough in there.

After blessing, what needed to go in the fridge got put back in the fridge, and we will enjoy the contents for our Easter breakfast tomorrow.

I pray you have a wonderful Easter weekend.

The Re-Farmer