Χριστός ἀνέστη! It’s Greek Easter!

Alex and I hosted a small but entertaining crowd poolside on Sunday afternoon to celebrate Greek (aka correct) Easter which, somewhat disappointingly, fell on the same date as Western Easter this year. We had a good time nonetheless, enjoying several Greek Easter staples such as lamb (we weren’t ambitious enough to roast an entire goat, sorry!) and red Easter eggs.

Due to the fact that I’ve just changed jobs and have a crazy work schedule, plus that I have a paper due tomorrow in the class I am taking for credit, I won’t be posting any recipes today. But check back later in the week! Or let me know in the comments which ones you’re most interested in making at home.

Greek Easter meze spread

Alex, your fearless host.

Pure Luck Farm Texas Feta, with homegrown basil, olive oil, and cracked pepper

Homemade hummus, using Vefa Alexiadou’s recipe.

Greek Easter eggs!

Lamb skewers with meat provided by Wheatsville Co-op, multi-colored bell peppers, onions, zucchini, and homegrown basil and mint, marinated in olive oil, 25 year aged balsamic vinegar, and garlic.

On the grill.

The cook.  He’s turning Texan!

Kabobs a’cookin’ – with two veggie ones for Eric.

Alex and her delicious Greek village salad.

Delicious charred kabobs.

The dessert table (detail).

Greek Easter cookies – excellent with coffee.

Strawberries and home-whipped cream, from Mike and Laura (check out her Austin food blog!).  Mmm.

Ruffled milk pie.

Alex’s homemade baklava – made from scratch!  So sweet and delicious!

Tsougrisma

Alex and I cracking each other’s Easter eggs to see who will have a lucky year!  The winner of each round continues with another person and their fresh egg, going all around the feast, until all the eggs are cracked but one – and the person left with a whole egg at the end is the winner.

The winner.

Kalo Pashcha! Καλό Πάσχα! Happy Easter!