Early this year, I wrote a post about my 2009 predictions. One of them was that with the economic down-turn, people would get back to basics. This week is a good opportunity to do just that by enjoying the beauty of Easter.
Just this past weekend, our city held an Easter egg hunt in the park. The kids had a great time and it was free. We enjoyed a Palm Sunday service and remembered how we celebrated this occasion when we were kids and we were reminded of the significance of this week in the life of the church and in our own lives individually. This is the week that led to our Saviour’s death and resurrection on Easter Sunday. How blessed we are.
I hope all of you will join me in getting back to basics during this Holy week and that we will all receive the wonderful blessings of eternal life through our Lord Jesus Christ.
Here is a link that I found for how to make a cross out of a palm leaf. My husband told me how they did this when he was growing up.
Today’s Lagniappe: How to Make Perfect Hard Boiled Eggs
Just in time for decorating for Easter
- Place eggs in single layer in saucepan.
- Cover with at least one inch of cold water over tops of shells.
- Cover pot with lid and bring to a boil over medium heat.
- As soon as the water comes to a full boil, remove from heat and let stand.
- Large soft-cooked eggs: let stand in hot water 1 to 4 minutes, depending on your tastes.
- Large hard-cooked eggs: let stand in hot water 15 to 17 minutes.
- When cooked to desired level, drain off hot water.
- Immediately cover with cold water and add a few ice cubes.
- Soft-cooked eggs: let stand in cold water until cool enough to handle. Serve.
- Hard-cooked eggs: let stand in cold water until completely cooled. Use as needed.
Tips:
- Never boil eggs. It makes them rubbery.
- Use older eggs. Fresh ones won’t peel properly.
- To keep eggs from cracking while cooking (before placing in water), pierce large end with a needle, which will also make them easier to peel.
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