Easter Brunch

Look at that fabulous meat and sauces! What on earth is that green one?  Here's the Easter Brunch menu from the 1959 Foodarama Party Book:

Orange Juice

Eggs Marguerite

Baked Ham Slice with Pear Garnish

Panettone

Jams, Marmalades, preserves

Panettone was always a favorite of Grandma Alessio's for Christmas - but Easter? Why not?

Eggs Marguerite was a new one for me:
Set oven for 350F.  Separate 9 eggs, taking care to keep the yolks unbroken.  (Drop yolks each into separate custard cups.)  Add 1/2 tsp. salt to egg whites and whip until stiff but not dry. Turn into a baking dish.  With a tsp., make 9 hollows in the top of the whites; drop an egg yolk in each.  Bake 10 minutes or until yolks are set and whites are delicately browned.

Hmm... I don't know about that one.

I'm back from beautiful Portland, where Nick Buron and I enjoyed our 350 person crowd Thursday morning for our Teen Top Trends talk at PLA. I also hit some yarn shops and Powell's with my good friend Carol Fitzgerald from http://www.bookreporter.com/ and many other review sites. I already finished 2 knit hats from that trip (long flight home)... I enjoyed my flight out more as I was sitting with Stephanie Zvirin.

I'm buzzing with book ideas, steroids, and more. Many folks talked to me about the cookbooks there too. I bought a great one at Powell's on Moon Pies for my talk this Thursday on Southern Vintage Treats.