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Written by Holly Bea Weaver
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Thursday, 05 April 2007 |
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 Who says kids get to have all the fun? One of the best parties I have ever attended was an Easter egg hunt for adults. The hostess bought those plastic Easter eggs you can open, and filled them with all kinds of adult “goodies.” You can load up eggs with lottery tickets, money, candy, movie passes — or even beer tabs or wine corks, redeemable for a six-pack or nice bottle of wine! Use your imagination. Eggs can be hidden indoors or out.
PERFECT BOILED EGGS
Place your eggs in a single layer in a saucepan and cover with COLD water. Turn on the heat under the eggs. As soon as they come to a full boil, remove them from the heat. Let them sit in the hot water for 20 minutes. Rinse in cold water and refrigerate until you’re ready to peel them!
SIMPLE EGG SALAD
If you haven’t had an egg salad sandwich in a while, you’ll be amazed at how great it is! There are so many ways to prepare egg salad. Some like to add chopped pickles to their salad.
My husband loves to add crumbled bacon to his egg salad. And I like mine with sliced black olives in it. (Don’t knock it until you try it!) The great thing about egg salad is, you start with a basic recipe, then add the extras that make it perfect for you.
I don’t even use a recipe for mine. I boil, cool and peel my eggs. Then I chop them up. I add mayonnaise until I like the consistency, as well as a splash or two of Tabasco. This doesn’t add spicy heat at all, just a little more flavor. Then add what you want: chopped celery, walnuts, whatever. Serve on your favorite bread (pumpernickel is always good, but I also like to put it on toast), with lettuce and sliced tomato!
BAAAH BAAAH EASTER DINNER
 If you’ve never tried lamb, you are missing out on one of the great meats in the world. It’s tender, juicy and very easy to prepare well. Those of us who live along the Front Range are blessed to have Hi Ho Farms in the neighborhood.
Hi Ho Farms has been in business since 2000. The 80-acre operation is family owned and operated by Nora and Craig Wineland, with help from their three daughters. They have 50 ewes and raise 80-100 lambs each year, which are raised on alfalfa hay and a grain mix, are hormone free and have free access to pastures.
Local restaurants that swoon over their lamb products include the Chimney Park Bistro in Windsor, The Aspen Green on the Colorado State University campus and Al Salam Restaurant. Their lamb is also available at the Farmers Market in Fort Collins.
To buy directly from Hi Ho Farms, you can make an appointment by calling 215.3449 and get directions to 9379 Weld County Road 84. Orders can also be placed via e-mail at
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Visitors can go for tours, just call in advance to arrange one. Think of how much your kids enjoy seeing the new crop of lambs, arriving now through early June. You can also view shearing by appointment.
Go to www.nextnc.com for recipes for Grilled Lamb with Garlic and Rosemary, Coca Cola Ham and where to go in the region for the best Easter Brunch, including The Bentfork at Centerra in Loveland, Somi’s in Fort Collins and the Harvest Restaurant in Greeley. | Only registered users can write comments.
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