Before I get to today’s post, I want to give you a heads up about next week. My friend, Ronnie, had an ingenious idea for a new feature. On March 31st, she challenged me to help her create a dish with what she had on hand in her pantry and refrigerator. She gave me a list of four items and asked for a menu idea. She said, “… just use your experience and wealth of knowledge to come up with a plan.” She’s right, with all of us doing our best to STAY HOME, shop less and use what we have, this is the perfect time for such a challenge.

So yeah, challenge accepted!

On Monday I will share what Ronnie’s items were, what I suggested she make with them, and exactly how she could go about doing that. I’ll also share the photos of her process and her finished dish and exactly how she did go about doing it.

Between now and then, if you would like to send me a Pantry/Refrigerator Challenge – PLEASE DO!

Please shoot me an email at LPGourmett@aol.com with a list of what you have on hand and I will come up with a plan for using those items to make a dish/meal. Then you make the dish/meal and send me photos of the process and the finished dish to share here. This will be FUN!

NOTE: Please type Pantry/Refrigerator Challenge or something similar in the subject line so that if it goes into my spam folder, it will catch my eye and prevent me from tossing it in the trash.

Now back to our regularly scheduled programming….

Ann asked me to show the colored and filled eggs from yesterday’s post. Ann, my pleasure!

There will only be three of us for this unusual and unprecedented Easter Sunday, so only three of the eggs were filled with egg salad.

The remaining six hold mini spring bouquets sitting in my collection of pretty egg cups.

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