Good Friday, THE Wedding, Easter Weekend.

Happy Good Friday. This isn’t the best picture in the world, but it amused me because – quite accidentally – we have Easter bunnies and a Poinsettia right next to each other. Celebrating two holidays at once. I’m getting a bit fed up with the Poinsettia mind you. The piggy banks are incidental. I meant to make some Hot Cross Buns for today and completely forgot. We can buy them, but they are not quite the same taste as the ones I make or that we used to buy in the UK.

It seems, watching TV this morning, that the whole of the ABC is jaunting off to the UK this weekend in order to “do” the royal wedding. Some of them are already there and the rest are going over the next couple of days or so. A lot of people seem very wrapped up in the whole celebration. It will be shown on TV from about 4 a.m. onwards, but this is one cookie who will NOT be getting up that early. I don’t think I did for the other weddings either. They didn’t invite me, why should I care!!! I just heard this morning it takes 4 minutes to walk up the aisle. They figure its because of the whole event that Kate has lost so much weigh lately and one presenter guessed she probably hadn’t had too much sleep lately.

I picked up a tub of fresh oysters the other day so I am making gumbo tonight with shrimp and the oysters. Only thing will be missing is the crab. Canned crab just isn’t the same. We are still debating whether to have roast lamb or roast turkey breast for our Easter dinner. We only get turkey a couple of times a year normally so I think we will opt for the turkey. This turkey breast came all the way from NC. Can’t find such deals here.

Last night we had our bowling banquet and everyone was very disappointed that, for some reason, we didn’t have rolled ribs, apparently they were ordered. Instead we got platters of grossly overcooked beef which was difficult to lift off the plate because it just fell apart it was so well done. Matt and I just don’t understand how much people seem to enjoy beef like that which, to us, is totally ruined. Little or no flavour to it. Even if you don’t want rare, serve it slightly pink, much better flavour.

Today we are supposed to vote, actually we have a choice of today, tomorrow or Monday. That is because we are working the election. Yesterday, our cleaners came in, they are French Canadians so I was asking them about the words for polling booth (un isoloir) and other appropriate words in case I get someone who is French speaking and needs an interpreter. Apparently they only ever speak French at home and talking about family things so they couldn’t remember the French for any of the things I was asking.

This recipe is for Tina, Matt’s youngest daughter who, on her one and only visit to Canada, could not get enough of chocolate pies. That was quite a few years ago.

Velvety Chocolate Cream Pie

Hershey’s Kitchens

Ingredients

• 1 9-inch pie crust, baked and cooled
• 3/4 cup sugar
• 1/3 cup HERSHEY'S Cocoa
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 3 eggs, beaten
• 3 cups milk
• 3/4 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
• 3 tablespoons butter
• 2 teaspoons vanilla extract
• Whipped topping
• Additional HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

Directions

1. 1 Prepare pie crust, cool.
2. 2 Stir together sugar, cocoa, cornstarch and salt in medium saucepan. Combine eggs and milk; gradually stir into sugar mixture, blending well. Cook over medium heat, stirring constantly with wire whisk, until mixture begins to thicken and just comes to a boil. Remove from heat.
3. 3 Add chocolate chips, butter and vanilla. Stir until chips and butter are melted and the mixture is smooth. Pour into prepared crust. Immediately press plastic wrap onto pie surface. Refrigerate three to four hours or until firm. Garnish with whipped topping and chocolate chips. 8 servings. VARIATION: COCONUT CHOCOLATE CREAM PIE: Prepare pie as above; stir in 1 cup MOUNDS Sweetened Coconut Flakes with chocolate chips and butter.

Have a great Easter weekend