Postres por Ēostre

Easter Brunch was assorted stuff from the Saturday market.  Butter and Gouda from the cheese guys, tasty little fig and pumpkin seed rolls and some sourdough that was worth the second mortgage we all had to take out in order to buy it.

 Obsessed with the egg yolk-colored orange juice from the avondwinckel just around the corner. There's a terrifying machine there that squeezes it to order. 

Beef salami, dried beef and mustard sausage, dried pork and fennel sausage.

Hausmacher, which is a coarse sausage of smoked liverwurst. You scoop it out and spread it on whatever.

Fresh butter.

Treddles

Big fat spring supper. We were really looking forward to this. The Dutch don't fool around when it comes to white asparagus. Tis the season and all.

Caucasian Asperges

 

Three kinds of ham to eat with the asparagus.

Pale rhubarb and barely legal hyacinths

Pinot Blanc, Gewürztraminer, and a very pretty Condrieu that tasted like violets.

The best place to be on a rainy Sunday evening.

We grated fresh nutmeg on the asparagus, then piled on the ham, potatoes and soft boiled eggs. Broke the eggs open and ladled melted butter over all of it before scarfing it down. We finished everything and also decided that a bowl of melted butter set over a small burner is a necessary accompaniment to all future home-cooked meals.

Asparagus platters have special gutters for draining.

Rhubarb cake

Birthday Korenwijn was brought out.

It got drunk

So did we