Why do colored eggs taste so good this time of year? I probably eat eggs two or three times a month. I maybe eat hardboiled eggs two or three times per year. Still, I am compelled to color eggs every Easter. Unless I make deviled eggs, it will take us a week to eat a dozen hard boiled.
I like the colors of my eggs.
Easter eggs make me smile.
I cheat on my cookies. I make Italian Biscotti twice a year from my MIL's recipe, bake off 20 dozen and freeze in small batches. Then, I can decorate them with fondant and sprinkles as needed. The secret of good biscotti is to use anise oil, never anise extract. It must be the oil and it's hard to obtain. I special order it from the pharmacy. I wonder why pharmacies carry it and not grocery stores?
I usually make round biscotti.
If you make a loaf, you have to cut it and it breaks easily.
Round is easier.
Fish for supper. It's Good Friday.