Our traditional Easter dinner is looking a little different this year.
My beloved first born’s birthday happens to fall on Easter Sunday, so we’re shifting things around to make space for both special occasions. My sister-in-law is hosting a multi-family dinner on the Saturday night of the holiday weekend, and I’m taking on Easter brunch the next day, reserving dinner later that night for Ben’s birthday celebration.
Seeing as he’s in charge of the menu that evening, I imagine we’ll be dining on pulled pork, poutine, and donuts for dessert, a decidedly un-Easter meal if there ever was one. In an effort to make up for it, I’m planning a buffet of seasonal spring foods for the brunch earlier in the day.