We kicked our Easter off with a relatively low-key breakfast and Easter baskets. I discovered yet another reuse for receiving blankets — the small, pastel-colored blankets make a nice basket liner, without the mess of Easter grass (bonus points if the blankets happen to have bunnies on them!).
Someone got creative with his Easter bonnet.
Later in the morning, we headed over to Matt’s dad’s house for a traditional Easter brunch. I realized as we were in the car driving that the timing (and weather) was such that we could have attempted our first South City to Webster Groves bike ride with Gabriel — another time, I guess.
The fabulous spread included a fritatta, a Parmesean artichoke quiche, waffles with blueberry sauce, and fresh fruit. And then there was dessert — sour cream coffee cake and lemon coconut cloud cake. I don’t need to look too far to see where Matthew gets his penchant for baking.
Anyway, the mother and sister of one of the other brunch guests are in Japan, and we guessed that their Easter brunch may have included sushi.
After a post-brunch nap, Gabriel was ready for some egg hunt action.
Back home, Gabriel and I hung out in the yard, while Matthew worked on bread, including a variation on our chocolate cherry bread. I snapped some more pictures of Gabriel in his Easter best (vest: one American dollar at the SVdP thrift store).
That night, looking for a light and healthy dinner option after the rich brunch, I remembered an idea I had for sushi filling (based on a snack I made for Gabriel a few days prior). I’d actually forgotten about our brunch conversation, and that Easter sushi connection, until I sat down to write this post.
I’ve already done non-traditional rice for sushi, so why not experiment further?
Our Easter dinner: sushi and Asian-inspired salad with garden-fresh purple cabbage and mache lettuce.
Rice millet sushi
1 c. cooked rice (I used a red variety)
1/4 – 1/3 c. puffed millet [cereal] OR 1/2 c. cooked millet
2 T. almond butter
2-3 T. tomatillo salsa OR 1 T. seasoned rice vinegar
1 t. olive oil
3-5 Nori seaweed wrappers
Avocado, carrot, radish, etc., thinly sliced for rolling
Soy sauce and wasabi for dipping
Mix the top five ingredients. Spread a thin layer on the non-shiny side of the nori sheet and place other fillings on top (see here for more detailed instructions) — don’t overdo it on the fillings, or your roll will fall apart.
Roll, dipping your fingers in water as you work, let the roll sit for a couple of minutes, and slice with a sharp knife. Serve with soy sauce and wasabi paste for dipping.