“There aren’t enough colors of green to paint a Kansas landscape in the springtime,” so my painter grandfather Pat Murdock used to say. That holds up pretty well for a California springtime, too.
Here on the central coast, the golden hills of winter turn vivid, velvety green, set off by the darker evergreens of the redwoods. With apple blossoms, wild mustard, lupine, and California poppies, blazes of color are scattered everywhere againt all that green: Spring has come!
Green is my favorite color, closely followed by pale pink. And they look so good together, throw in lavendar and butter yellow and you have classic Easter colors.
Pink Champage and English Breakfast Tea
Deviled Eggs with Asparagus Tips
Open-faced Spring Radish Ssandwiches
Ham Salad Sandwiches
Miniature Hot Cross Buns
Thumbelina Panna Cottas
Green & Pink Iced Cakes*
Pinks & Whites Shortbread Cookies
See’s Assorted Chocolate Eggs
- *A note on the pink and green iced cakes: I suppose they are round petite fours, meaning little cakes with poured frosting, but petite fours and I have a rocky history at best, so let’s just call them iced cakes, shall we? I have a wonderful mini cheesecake pan (with removeable bottoms) from Chicago Metallic that ensures the little cakes turn out perfectly round with no sticking. Almost any cake batter works well, just be sure to generously grease and flour the pan or better still spray with non-stick baking spray with flour such as Pam brand.