Pretty, both!
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Since we love roasted turkey, I’m roasting the last small Butterball I had in my freezer.
It’s about 71° here today, near Pacific Ocean. Guess sane people don’t roast turkeys for Easter!
For an Indian guest I’m making 2 lbs of stir fried okra, will make now and reheat before serving.
Indian Okra - Bindi Masala Mangoes and Curry Leaves
1 pound Okra, julienned
6 Tablespoons Vegetable oil (I use Grapeseed Oil)
1 teaspoon Black Mustard seeds
2 teaspoons Cumin seeds, whole or ground, (ground better)
1 teaspoon ground Coriander
1 teaspoon ground Turmeric
1 cup finely chopped Onion
2 Tablespoons minced Garlic or Garlic mashed to a paste
2 Tablespoons minced fresh Ginger (use Microplane)
1 teaspoon Garam Masala
1 teaspoon Salt
2 Green Serrano Chilis, minced
I already made the make ahead mashed potatoes with cream cheese, put myself out yesterday, through ricer, mixer, then tamis.
I made the gravy starter with turkey stock from the freezer.
I’m going to try to make popovers just before serving food.
I made an apple strudel with TJ puff pastry. Recipe from stressbaking.com.
Oh, I already made my favorite Asian cucumber salad with rice vinegar, lime juice, sugar, water, shallots and tiny bits of serrano.
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Easter Breakfast was a bacon quiche.
Followed by an early lunch of grilled cheese — habanero cheddar for some of the adults, which had a surprisingly strong kick!
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Family Easter gathering was an early dinner, which began with our usual overloaded grazing table (that would constitute enough food for a compete meal for normal people, but only warms us up for the main event 
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Beet-tinged gravlax, cheesy jalapeño corn bites, asparagus puff pastry tart, cheese, baguette, and jalapeno biscuit bites.
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Meal was a weird compulsion for us for Easter (it’s usually lamb and ham and assorted other family favorites), but was tasty nonetheless: chicken roasted with potatoes and green beans, roasted vegetable pesto lasagne, and a simple salad that was the surprise hit (dressed only with olive oil, lemon juice, and parmesan cheese).
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I was in a food coma by dessert, so I was remiss in taking photos of the two pies and three kinds of ice cream. I took this one of the remains of the berry apple pie:
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thank you!
Here is our dinner:
Boneless leg of lamb with parsley, green onion, and garlic crust, roasted at 250 F with the convection fan on for around 2.5 h.
hortopita (greens pie- escarole, Swiss chard, green onion, dill, parsley, feta,egg and black pepper inside filo)
variation on this Easter salad
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Easter Dinner was Turkey (breast), stuffing, gravy, sweet potatoes (with butter and brown sugar), corn and cranberry sauce.
I didn’t have it in me to make homemade rolls – they weren’t missed. We are both quite full.
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Here is the Bindi Masala (Indian Spicy Okra) … I shouldn’t have done 2 lbs of okra in the wok, one lb would have been better.
I put my 14 lb Turkey into oven at 2 pm and we didn’t sit down to eat until 9 pm. I’d put the frozen turkey into my fridge to thaw on Tuesday and Saturday I removed plastic wrapping, wash with cold water then dried with paper towels, left to dry out in fridge. There were solid chunks of ice I had to remove.
All I can think of is that the breast was still partially frozen and that’s why it took so long to cook. One consolation: it was excellent.
I spent a lot of time making mashed potatoes (ricer than tamis) but it was like soup.
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I’m confused about the making of bhindi masala with roast turkey — would your guest only eat the okra?
Just a bonus dish to satisfy those cravings. I hadn’t really planned make it but the okra in the little Chinese store looked fresh and perfect.
Another friend and I love to eat this cold. It’s sort of crisp tender.
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It’s hard to resist perfect fresh okra!
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I have a couple of packets of heirloom okra seeds for later in the summer when literally nothing else grows here.
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Cheddar Mushroom Spaetzle Kugel, based on this recipe, with leftover roast lamb, and green beans for Easter Monday
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You grow okra? Color me Impressed!
I remember a Vivian Howard episode on okra where she showed purple okra in the field and then showed that it turned green when cooked. I was shattered for the okra 
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Its one of the easiest things aive ever grown. The plants are beautiful, and the blooms are stunning. Picking a handful of okra every day for weeks is a bonus!
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That’s gorgeous!
Reminds me of passion fruit flowers which are also surprisingly stunning!
I have tried to grow okra four or five times, and I only get flowers - no pods. Needless to say, this is frustrating.
But what purty flowers 
(“Okra flowers have a unique reproductive system that allows them to primarily self-pollinate. However, they can also benefit from cross-pollination, which enhances fruit production.” — reminds me of when I hand-pollinated 100-odd tomato plants during Covid because I lived in fear that the bees may not get to all the plentiful flowers 
)
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It flourishes in the heat and humidity.
I also have a passion vine and longevity spinach on trellises. Ive seen both growing against stone walls, so they are gluttons for punishment
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