No, not mine, only in my dreams….an Imperial Faberge Easter egg.
It’s Spring, it’s Easter so we must have an egg post….yes, I collect them, not as many as in the past, I have given some away. When I was a little girl my Father did the most beautiful eggs, hand-painted, wax transfers, all manner of artistic beauties. Mom and I, of course, dyed dozens of them in solids and watercolors, the Easter Bunny then hid them for my Easter morning egg hunt…it wasn’t unusual to not find one or two until months later…luckily most were blown so didn’t become a smelly problem. It was always great fun. And then there was the Easter basket filled with treats and little presents (we were always a present giving family…no Faberge eggs, I sorry to say!) In addition, we celebrated both Easters, which I thought very special (this year both are on the same day.) For Russian Orthodox Easter, Daddy did only red eggs and we had baskets of them. My Aunt Rose (who was like my grandmother, all my grandparents had died before I was born or when I was too young to remember them) would drive up from her bungalow on the Southwest side for Easter dinner and would always bring a lambie cake. We alternated between a baked ham or leg of lamb, both of which I adored, still do.
Now for some of my egg collection along with some others…
Two handpainted eggs, a lily of the valley etched Stuben, a malachite and a blue opaline all grouped together on top of an Asian chest.
A hand painted lily of the valley Limoges box in an egg shape.
Pearl and brass lily of the valley encased in a glass egg-shaped dome.
Green enamel with brass detail, it is actually a ring musical box.
From my friend, Virginia Heaven’s egg collection, she has been collecting for over 40 years…hand painted eggs from Poland from a local grocery store (I want to go to that store!!!)
Stone eggs that Virginia has acquired from her world travels.
Virginia’s wooden eggs that her Father made. All three photos from Virgina Heaven.
Now here is a collection….how could I not include it….photo credit not known.
A Faberge egg covered with precious stones in a micro mosaic pattern (totally different from the micro mosaics I discussed last week that I saw at Somerset House in London), of course, one of the Imperial eggs.
I remember, many years ago, roaming around the Metropolitan Museum of Art in New York (I always make a trip to the Met when I am in NYC no matter the duration of my stay in the city) and stumbled upon an exhibition of Faberge eggs…in my mind I think it was the Forbes Collection, but really can’t remember the source, just the beauty of the exquisite workmanship and detail. I was fortunate to see more when I visited Moscow. To see them where they were created was an extra special delight! Truly nothing like these miniature works of art, craftsmanship, and opulence given to celebrate the season.
Happy Easter to all my friends celebrating the holiday, Happy Passover to those celebrating their special time and happy spring to all of us.
Since I didn’t post my usual recipe of the week yesterday, I am doing so today with a recipe that will be perfect for your Sunday dinner no matter what you are celebrating. Enjoy…..
FROM NENA’S RECIPE BOX
ROAST PARSLEYED RACK OF LAMB
2 racks of spring lamb (you can do this year round) about 3 pounds each, have your butcher trim them
Salt and pepper
1/2 cup melted butter
2 Tablespoons finely chopped fresh parsley
2 cloves garlic very finely chopped (I use a scant Tablespoon jarred garlic paste, lamb loves garlic)
2 Tablespoon Dijon mustard
2 cups white bread crumbs
Preheat oven to 325º. Season the lamb with salt and pepper to taste and sear the racks, fat side up, under a hot broiler for 5 minutes (or on top of the stove). Transfer the racks to a roasting pan and cook them in the preheated oven for 35 minutes.
In a mixing bowl with a wooden spoon work to a paste the butter, parsley, garlic, mustard and bread crumbs. Season to taste with additional salt and pepper. Take the racks of lamb from the oven at the end of the indicated time and coat thickly with the crumb mixture. Return them to the oven and continue cooking for 15-20 minutes longer (depends on how you like your lamb, don’t over cook) or until crumb mixture is browned. Let them rest for 10 minutes before carving into portions 2 chops thick for each of 6 servings.
Serve with smashed potatoes, fresh spring peas, asparagus, vodka carrots, fresh mint sauce (and/or mint jelly) and, of course, lambie cake or a favorite lemon dessert or both. A full bodied red wine, champagne or a lovely rosé. Yum, Yum, Yum!!!
By the way, it was exactly, to the day, six months ago today that I began my blogging journey. I hope you are enjoying my adventure as much as I am enjoying sharing my bits and bobs with you…who knows how long I will continue (hopefully a long time!) and what topics I will explore…do stay with me and bring along your friends, I do have some special treats in store!
I want to take a special moment and dedicate this post to Tom Mantel and the rest of my “adopted family”…they know why…love you!