Dear Spring, Are you really here? Please say yes. We are gearing up for our very first egg hunt with an outing to a local farm on Sunday. I can’t wait to see the bebes with the little spring farm animals. Should be a fun weekend and the forecast here calls for blue skies- we’ll see how it shakes out as Punxsutawney Phil was clearly trying to pull a fast one on us.

A Few Fun Easterly Things

-Thomson’s seersucker pin striped blazer with matching shorts at Pink Olive.
-Dad’s skinny minty tie, an Etsy find.
-My Peacekeeper’s “Paint Me Content” natural lipstick- this is the most flattering color for fair to medium skin-toned women. I pretty much wear this everyday. I originally found it at ABC Home and they have since sold out, available at the company’s website.
-Felt Easter baskets found at Whole Foods.
-Gigi’s ballet flats- another Etsy find.
-My go-to yucky stuff-free Tarte foundation with SPF 15 for the hopefully sunny weekend- love this stuff.
-Gigi’s Tulip Clips- aren’t these adorable- and spring appropriate. Hello Shisho.
-My Colorcycle Tote from Anthropologie. I love this thing. I throw diapers, wipes, pacis and my laptop in, and I’m good to go.
-My Punchy Pink Chewbeads for the teething bebes.
-Portrait of a spring lamb by Sharon Montrose at The Animal Print Shop- amazingly cute baby animal portraits- so adorable for a nursery.

What I’m Cooking for Easter Dinner: 

Yields: 2 servings

How You Make It:

Seared Sea Scallops
1. Over medium heat, add a small pat of Irish butter to the pan.
2. Add scallops (6-8 for 2 people), season with salt and pepper and quickly sear on both sides until browned, about 2 minutes tops.
3. Take off the heat and allow scallops to cook off heat for 5 minutes. They will cook through.
4. Add pan back to medium heat and throw in a splash of white wine with the juice of a lemon. Allow to come to a boil, take off the heat and drizzle over scallops.

Salted Arugula Salad
1. Throw a large handful of washed and dryed arugula into a mixing bowl.
2. Salt the leaves with a few pinches of sea salt and work through.
*The key to your salted salad- add the salt before the olive oil so that it will stick to the leaves. This little tip courtesy of famed Italian cookbook author, Marcella Hazan.
3. Add in a handful of pine nuts, sliced avocado and a few fresh mozzarella balls.
4. Season with fresh black pepper.
5. Squeeze the juice of a small lemon over the greens.
6. Drizzle olive oil to taste over the salad and toss.

Voila- a super easy and tasty meal.

If I’m super ambitious, I’ll make this for dessert, a Cornmeal-Almond Cake with Mascarpone and Strawberries- kind of perfect for Easter. Not exactly great for the calorie counting that I’ve been trying to do, but hey- it’s a holiday!

What I’m Sipping with Easter Dinner: 

Kermit Lynch’s 2009 Clos Ste. Magdeleine Cassis Blanc
Mostly Marsanne, this white tastes of the sea air as it is made literally on the coast of Southern France in Cassis- a perfect pairing with seafood. I visited the winery last summer, talk about La Belle Vie- Wowzers. This place is the stuff of dreams churning out the nectar of the Gods.

Cin Cin and Happy Easter! How will you celebrate this weekend?

Related posts: