Traditions~ Old & New

This year is a journey for the Thibaudeau family. We find ourselves reflecting on our past holiday traditions; some traditions like Easter Morning Egg Hunt have with out questioned been carried on. Before moving to Vancouver Island it had been a tradition to spend the long weekend here with family we were not able to see often enough. Living here now this year we opted for spending the weekend at home. We are celebrating Easter in many ways. I am taking the time to appreciate the signs of spring and the wonders of nature. Also making memories with dear friends and family. It is a tradition for my friend Mothhair to make Easter Basket Cupcakes for the kids at her Sunday School. We doubled the recipe and the fun by making them together. We Had a great time baking and decorating them. Good Friday has always been a meatless day. So held fast to our tradition of Fish n Chips for dinner on Good Friday, only this year we made them. The beautiful halibut fillets and secret batter recipe was courtesy of Captain Al of Wild Pacific Charters . The Farmer made the homemade mayonnaise for the tartar sauce. The seasoned wedge fries and fresh squeezed lemon topped off the meal. We are so blessed with the abundance of fish here on the West Coast.

Easter Basket Cupcakes

36 cupcakes

Frosting

Coconut

Food Colouring

Jelly Beans

Shoe String Licorice

Make your favorite cupcake and frosting recipes

We made chocolate and Vanilla

We were spoiled because Moth Hair's Husband made us a big batch of his great frosting.

Tint the long coconut with green food Colouring.

Divide Frosting and tint different colours.

We used pink lilac and yellow.

Pipe the frosting on the cupcake, top with some green grass. Nest three jelly beans. Top off with a licorice handle. They are the cutest little easter baskets cupcakes.

Deep Fried Battered Fish

Cut fillets into serving-size pieces. Dredge fish in flour; shake off excess. Dip fish into batter and fry in oil, turning once, until golden brown, about 7 minutes. Remove with slotted spoon; drain on paper towel-lined baking sheet.

Sprinkle with salt to taste. Serve with lemon wedges and tartar sauce.

Wedge Fries

4 large Russet potatoes

3 tablespoons vegetable oil

2 tablespoons Baby Bam

Make sure the oven rack is in the lowest position and preheat the oven to 450

Scrub the potatoes under running water with a vegetable brush. Pat dry, cut into wedges.

Toss potatoes with oil and seasonings

Arrange the potatoes in one layer on the baking sheets.

bake for 15 minutes, turn fries and return to oven for another 15 mins until nicely browned

Yield: 6 to 8 servings

Baby Bam

3 tablespoons paprika

2 tablespoons salt

2 tablespoons dried parsley

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon celery salt

Place all the ingredients in a mixing bowl.

Stir well to combine, using a wooden spoon.

Store in an airtight container for up to 3 months.

Yield: About 3/4 cup