I’m excited to be going to my friends’ place nearby, the parents of my favorite six year old. She went vegetarian a few years ago now, and they’re fantastic cooks so it’s always a great meal. After some insisting she let me help beforehand or bring something I’m going to make and bring a carrot salad (and flowers). I bought rainbow carrots so it should be pretty :))
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That’s a good friend you have! Smoked brisket isn’t the easiest or fastest thing to prepare 
Cross posting from the Happy Holidays Ho’s topic.
We will be celebrating Greek Orthodox Easter a week from tomorrow. We typically have Parmesan encrusted leg of lamb, rice and orzo pilaf, raw asparagus salad, Easter Bread and something with strawberries for dessert. We’ll dye 2 dozen eggs a deep scarlet red and will perhaps make deviled eggs out of half. The rest are used in a ritual sort of way.
We may make avgolemeno soup too.
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I may have an Easter Redux next week and make lamb. All this lamb talk is making me crave it. We all need to coordinate our calendars, although this way we celebrate with the orthodox church around the corner also.
Those Kowalskis put their photo on the package! 
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A local place puts a slice of smoked salmon on their deviled eggs (also, separately, bacon).
I will also have some lamb for Greek Easter next week. I haven’t decided what, though. Maybe those keftedes that I described elsewhere. I live alone, so a roast would be too much.
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We don’t celebrate the holiday but need no excuse for a great spring meal or two over the long weekend. Had lamb kebabs last night and fired up the smoker today to enjoy pork ribs for dinner. I’ll make some fennel slaw and tofu mac and cheese to go with them. I also just improvised a low carb rhubarb-lime cheesecake bar recipe, so we’ll see how those turn out - they are chilling in the freezer. I can attest that the rhubarb curd part is very delicious if nothing else!
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Sorry can’t help myself here- especially hysterical to me since i relate to him… 
Big fat greek wedding
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Hilarious movie and scene. I identify also but with a different culture!
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I happen to love the whole movie. Every little bit. So many great scenes it’s hard to pick the best if you know what I mean. One of my favorite movies.
The funny thing was the Dallas review critic bombed it big time when it first came out so everyone stayed away,. Then about a month later it was back with a vengeance. SRO when I went but I got a seat. Absolutely wonderful little sleeper.
I wonder if it would be appropriate to start a thread on this board to discuss or post different scenes in the movie. I guess there’s only one way to find out. It’s definitely food oriented.
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It’s already posted in this thread, at the bottom:
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I forgot about that thread. I’ll head over there then. Thanks!
Ernie, have you thought about a lamb shank? So delicious when cooked low and slow (I do mine in a crockpot). Probably no leftovers with one but an extra meal with two. Let us know what you wind up making.
So true! My late in-laws wouldn’t be able to wrap their minds around the concept whatsoever.
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Lamb shank slowly simmered in tomato (with orzo) is a favorite, but for some reason this year I’m in the mood for ground lamb with minced onion and garlic and parsley, fried in olive oil.
I’ve been invited to a friend’s family celebration next week with a whole lamb, spit-roasted… I’m excited, but also have no idea what to expect (other than the lamb 
).
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Probably a pilaf, Greek salad, maybe avgolemono soup to start, sweet Easter bread, pastries for dessert.
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They will probably have a platter full of deep scarlet red dyed hard boiled eggs. You take one and knock it against another persons egg, taking turns until they break. While you are doing this you are also saying Christos Aneste. (Spelling?) It means Christ is risen. Other than that Ernie has described what the rest of the meal will probably be like. Enjoy that spit roasted lamb!! What a very special treat!
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I did make the keftedes, and they were great. But I prepped a couple of days in advance so the flavors could meld, and on Saturday I got some wonton wrappers and made dumplings with the meat. Prepared two ways: boiled, and pan-fried. The boiled version was silky-smooth, like the wontons in wonton soup, and the fried versions browned nicely, like potstickers. I had the keftedes themselves with a tomato and feta salad.
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Wonderful meal and celebration - described on the WFD thread:
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