Monday, April 5, 2021

Easter in Portland, Maine, was sunny and mildish. I spent it cooking, and going for a family walk, and listening to the Red Sox get swept by the lowly Orioles, and sitting around in the backyard.

Here's Tom, wrestling with inadequate wifi to google the cooking temperature of lamb.

Here's Paul, in Canadian costume, reminiscing about "best hot drinks in outdoor situations I have known."

These are Tom's feet and a flame. Note our terrible red shed, photo-bombing every picture.

Appetizer display on the kitchen counter. Clockwise from top left, stuffed grape leaves, lemons waiting for the grill, calamari salad, tzatziki, feta and vegetables waiting for the oven.

The view from the hammock, before I took the laundry down.



Ruth said...

What is an oasis without a red shed anyway?

Carlene Gadapee said...

I love the rusticness of the shed. =)

And plz, recipe for the feta/veg dish!!!

Dawn Potter said...

Baked feta was so easy. A layer of thinly sliced red onion, a layer of thinly sliced bell pepper, a handful of cherry tomatoes, halved. Sprinkle with dried oregano and red pepper flakes; drop in a few springs of thyme; pour on a little olive oil. Place block of feta on top of the veg. Brush top and sides with olive oil. Sprinkle with oregano and red pepper flakes. Bake at 400 for half an hour. Serve with toasts.