Poetry Saturday . . . Thoughts for Your Easter

The miracles of Easter
Bespeak divine perfection,
And they are a living evidence
Of our Saviour's resurrection.



Like beads upon a rosary,
Each thought becomes a prayer . . .
May God bless you at Easter
And keep you in His care.



Hope your Easter's happy,
Hope your springtime's bright,
Hope your skies are sunny,
And hope your heart is light!



Easter is a season
of fulfillment for the soul,
A time of reaching upward
Toward a heavenly goal.



Easter and spring
Are God's loving way
Of showing that He
Is still with us today.
~Helen Steiner Rice



You just can't beat Helen Steiner Rice for getting the right words for every occasion can you! She was a very gifted poet who rose beyond tragedy and disappointment to inspire millions of people over 8 decades, during which time, she penned thousands of poems and prayers to give comfort and hope through some of history's darketst moments.

We've been having such fine weather that we may take ourselves off to a National Trust place today to do a bit of exploring. It's been a long while since we have done anything like that, so I think it's about time we treated ourselves to a day out! I have to brave the Grocery Store first though, so I hope to get that done and dusted very early on. Wish me luck!

Here's a delicious vegetable dish that is not overly fattening and would be a beautiful addition to your holiday dinner. Oh, I do so love fresh Spring Asparagus, don't you!!




*Glazed Asparagus with Carrots and Pecans*
Serves 6

A beautiful springtime combination of vegetables topped with a delicious glaze!

1 cup of water, plus 3 TBS
1 pound of fresh asparagus spears, trimmed
3 large carrots, peeled and sliced 1/4 inch thick diagonally (about 2 cups)
1/4 cup of butter
3 TBS fresh lemon juice
1 tsp cornstarch
1 tsp freshly grated lemon zest
2 TBS chopped toasted pecans

Place the water in a 10 inch skillet. Bring to the boil over medium heat, and then add the vegetables. Cover and continue to cook, stirring occasionally, cooking only until the carrots and asparagus are crispy tender (7 to 9 minutes). Drain well. Remove from the skillet and keep warm.

Melt the butter in the same skillet. Whisk together the 3 TBS of water, lemon juice and cornstarch. Stir this into the melted butter. Cook over medium heat, stirring continuously until the sauce bubbles and thickens. Stir in the grated lemon zest.

Arrange the warm asparagus and carrots on a heated serving platter. Spoon the sauce over top and sprinkle with the pecans. Serve immediately.



In The English Kitchen today, delicious White Chocolate, Sour Cherry and Cardamom Rolls.