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Happy-Gourmand

Easter and chocolate...

...sweet buns and cute, fuzzy animals

Time for a bit of distraction this week. I will first salute all the celebrations that take place this time of year, with some examples to reflect upon:

  • Easter
  • Passover
  • Nowruz
  • Vaisakhi
  • Theravada New Year
  • Ramadan. 

People all over the world are not able to enjoy their usual traditions of the season, keeping away from loved ones. Many are feeling additional hardships which others might only be able to imagine.

I send out my heartfelt good vibes to the world, and say let’s escape for a moment…

I didn’t grow up in a religious family, so Easter was more of a celebration of spring and new things in our house. My dad took the idea of the Easter egg hunt to heart. As soon as my brother and I were old enough to decipher a riddle, the map was no more, and we had to puzzle our way to the goodies.

Would you have figured out that “Out, damned spot! Out, I say” — quoted from Macbeth, no less — meant we would find chocolate eggs in the washing machine?

Eggs have been a symbol of rebirth and fertility since ancient times, so they were often used in spring celebrations, long before the chocolate variety appeared. Ancient Egyptians and Persians decorated eggs by colouring them and ate them as a traditional part of spring feasts. 

Rabbits have also been a symbol of spring for centuries. Germanic mythology has a goddess of spring named Eostre or Ostara, who, according to legend, healed a bird by turning it into a hare. As a token of gratitude, the hare (who was still part bird) laid eggs as gifts.

Some say that Easter comes from the goddess’ name.

Knowing this history, I bet it’s not surprising to learn we have German immigrants to thank for bringing the tradition of the Easter bunny and his basket of eggs here. 

As early as the 16th century, this custom was common in Germany. By the 19th century, many North American shops were selling rabbit-shaped candies, and later chocolate bunnies. 

Chocolate eggs began in Britain in the 1870’s. J.S Frys & Sons made the first ones, but it was Cadbury that developed a cocoa butter that could be moulded into smooth shapes.

Nowadays, there are eggs with all kinds of fillings, whether cream, fudge, more little eggs or even liquid (in the U.K. they have even tried beer or gin & tonic eggs for the big kids). 

For those using real chicken eggs for their celebrations, the decorating is not the only activity, although it is likely the most intricate one, involving so many traditions with colour and patterns.

But perhaps you’d like to try something more unusual. How about egg jarping?

The game of egg jarping or egg tapping, is celebrated in the northern U.K and many European countries as well as Lebanon, and in southern Louisiana. Coloured hard-boiled eggs are used. 

Each participant in the game receives an egg. Participants hit their eggs together. The person with the less damaged egg continues against the remaining participants until only one has an intact egg left.

Take note: if you play in Louisiana, you may be required to eat the loser’s egg(s) if you win.

In case you’re worried you might overdo it with the consumption of your Easter goodies this year, being at home more than usual and probably not getting as much exercise, here’s an average for comparison:

  • U.K. 2.91 lbs per capita
  • USA 1.92 lbs
  • Russia 1.33 lbs
  • Canada 0.92 lbs
  • Mexico 0.50 lbs

I’m making no judgments. This is just more trivia to relate at virtual happy hour.

My last Easter weakness is hot cross buns. I could write a whole column on the historical significance of these beauties; baked items served over holiday times are often as rich with stories as they are with ingredients.

If you’re keen, here’s my blog post on the topic, including a recipe link (link: https://happygourmand.wordpress.com/2017/04/14/one-a-penny-two-a-penny )

Suffice it to say, I am firmly on the side of indulging in hot cross buns, and panettone if it’s offered. If you are like my son-in-law and have an aversion to candied fruit (he says it’s like eating ju-jubes in food) - well, it’s your loss. 

Whatever your diversion may be this long weekend, I wish you peace, happiness and a full heart. Enjoy, smile and share your good mood with whomever you can.

We’ll get back to the real world soon enough.

This article is written by or on behalf of an outsourced columnist and does not necessarily reflect the views of Castanet.



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About the Author

Kristin Peturson-Laprise is a customer experience specialist by trade, which means she is someone passionate about people having a good time. 

Her company, Wow Service Mentor, helps businesses enhance their customer experience through hands-on training, service programs, and special event coordination.

Kristin enjoys her own experiences too, and that is what she writes about in this column. She and her husband Martin Laprise (also known as Chef Martin, of The Chef Instead) love to share their passion for food and entertaining.  

Kristin says:

"Wikipedia lists a gourmand as a person who takes great pleasure in food. I have taken the concept of gourmandise, or enjoying something to the fullest, in all parts of my life. I love to grow and cook food, and I loved wine enough to become a Sommelier. I call a meal a success when I can convey that 'sense of place' from where the food has come . . . the French call that terroir, but I just call it the full experience. It might mean tasting the flavours of my own garden, or transporting everyone at the table to a faraway place, reminiscent of travels or dreams we have had."

 

E-mail Kristin at:  [email protected]

Check out her website here:  www.wowservicementor.com

 



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The views expressed are strictly those of the author and not necessarily those of Castanet. Castanet does not warrant the contents.

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