THINKING AHEAD

In another few days it will be Passover (starts Saturday March 27, ends Sunday April 4), and in one more week, Easter (Sunday April 4). Which is also Ching Ming, tomb sweeping day. Being rather irrelegious and white, I am not vested in any of these observances. Years ago I paid attention to Passover, but not being Jewish it was a priviledge, not an obligation.
And Easter simply means bunnies.

Or egg salad. Chop hardboiled eggs. Mix with a little mayo and olive oil. Add paprika and cayenne, as if for devilled eggs. Plus some minced celery to take up the excess mayo.
Eat on fresh hot toast.

Or invite the entire neighborhood over for an egg salad feast. It's an old American tradition.

I already know what I'm eating for lunch at work on Sunday April 4.


Ideally, if you chop the boiled egg too fine and therefore need to use extra mayonnaise, you will glop it onto cooked asparagus, with or without a little smoked salmon or minced dry ham.

This is just a suggestion, of course. Feel free to stuff yourself with Peeps, mediocre chocolate, and whole harboiled eggs instead. And hide some for the little children on the lawn to step in.


As with all religious festivals, digestive issues are important.



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