I’m excited about Easter this year. Firstly because it’s my husband’s first Easter at home in three years because he is usually in Cape Town at the Two Oceans and secondly because my most precious’ssssss are coming for the long weekend (my sister and family). And thirdly because I ADORE Easter. I love Easter way more than I do Christmas. For me, Easter is like THE most important event on the Christian calendar, yes yes yes Christmas is important – it’s the birth of Jesus, yes of course I get that. But Easter is like HUGE. HUUUUGE. The King of the World, the Savior, the Lord of Lords DIED for us. And THEN… He rose again and reigns forever. I mean that is the cornerstone of our faith. That is like UH-MAZING. Here’s a bad photo of the billboard currently outside our church, it gives me goosebumps.
The Catholic church is big on symbolism and tradition as we know, and growing up I must say that I enjoyed the pomp and ceremony of the Easter season in the Catholic church. Reenacting Palm Sunday, the Last Supper and the Washing of the Feet on Holy Thursday, the solemnity of Good Friday with enough incense to start a fire, and of course the celebration of the Risen Christ on Sunday. But aside from the ceremonial stuff, which is just that, Easter is like THE best thing that happened in the history of the world. You get that, right?
Anyway, I digress.
The other tradition that comes with Easter is PICKLED FISH. WOO HOOO! Please don’t ask why we only wait for this time of the year to make this dish, but perhaps it’s a good thing. Having it just once a year makes it that much more special. I blogged last year about the Pickle Fish thing and asked if it was only a Coloured thing and turns out it isn’t, but I think the Coloured community take their Pickled Fish pretty seriously. So because I am hosting Easter this year, I need to make the Pickled Fish. Here’s a picture of my sister’s Pickled Fish from last year. You see that turmeric yellow? You see those big chunky onions? You see those black pepper corns? THIS is what real Picked Fish is supposed to look like – the fish is underneath all of those onions for those of you who are wondering. Sidenote and funny story: husband and I had our first Easter together in London like a million years ago and I tried to impress him with Pickled Fish and used a WHOLE bottle of vinegar to brine the bloody fish… OH MY SOUL, it was bad. BAD. My recipe has vastly improved since then.
Hot cross buns. Everyday. All day. We’ve been through a few dozen already. But all of a sudden, these two banana children of mine decide they don’t eat hot cross buns because they don’t like bread and raisins together? Happy to eat raisins on their own. Or bread on its own. But not raisins in bread. But if I toast it and put loads of butter, all of a sudden bread and raisins are cool together. Totally cool. They can eat 3 of those in a row (three halves, not whole buns).
Easter eggs. FOR ONCE I am ahead of the curve and have already bought and stashed my Easter eggs. Usually, I’m the person crying in the chocolate aisle, staring at empty shelves which only house the broken eggs which nobody wanted to buy. But this year I am prepared. And can we just take a moment of silence for the Beacon box of marshmallow eggs which has escalated to SEVENTY SOUTH AFRICAN RONDS this year? Seriously? I understand inflation, but R70?? I got mine for R57 at Spar and even that I bought grudgingly. We use these for the annual Easter egg hunt and this year I have a lekker big yard for it so I am really excited. Although I’ll admit the first thought that crossed my mind when I was planning the hunt in my head is WHAT will I do with Rocky? That dog has a nose like … well like a dog. He will sniff those marshmallows out and devour them before Christ has even risen.
So there’ll be lots of church and lots of chocolate and lots of laughs and lots of tears as we remember the greatest sacrifice ever made. I LOVE EASTER!!! CAN’T WAIT!!! Is Easter big for you?