Wednesday, April 17, 2019
Good morning, foodie friends.
Happy Holy Week and Chag Pesach sameach to those who celebrate! And happy inevitable (we hope!) spring to all of you who aren’t celebrating any specific holiday this week, but are still rejoicing in sun, potted tulips and jelly beans.
Jelly beans? Yes, jelly beans. Religious or not, we can agree that the chewy, sugary jelly bean is a staple of spring, which is why this week, here at The Berkshire Eagle newsroom, we took it upon ourselves to taste test some fun flavors for an upcoming Sunday feature — just in time for the Easter Bunny’s arrival.
We tried six fun flavors — from birthday cake to draught beer and a Tabasco flavor that made more than one of us yelp in spicy pain — and the results were almost unanimous: give us the old-fashioned, regular jelly beans any day.
If you’re looking for something more substantial to put on your holiday table than a bowl of jelly beans, we’ve got time-honored family recipes fit for Easter or Passover. Or, if you’re already worried about what to do with those leftover hard-boiled eggs, Robin Anish offers up a delicious twist on the traditional deviled egg.
For me, this upcoming weekend is about family and too much food. My parents host more than 60 people at their house every Holy Saturday for a daylong celebration. My mother shreds more than 25 pounds of potatoes for latkes, and at last count had made 75 cheese blintzes. My cousins and I will fight over who gets to chop the head off the butter lamb, and our children will scour my parents’ large yard to hunt for more than 150 plastic eggs. A giant bunny usually makes an appearance sometime in the afternoon — after said bunny has usually had a bit too much bubby bunny juice, making its antics all the more fun. It’s chaotic, noisy and usually ends in needing a Tums, but it’s one of my most cherished days of the year.
I wish you all a happy holiday weekend, filled with too much food, fun and bubbly bunny juice.
Managing editor of Features