Easter dinner growing up in the 50's-60's was always leg of lamb with red potatoes and mint jelly.
At grandma and grandpa's house (dad side) they did not eat pork. All holidays were lamb or turkey. Lamb was usually shashlik. Marinated in onions, garlic, and wine for three days and then skewered and grilled.
We just planned Spring Break, and will be heading to San Antonio. My uncle's family is but 116.9 miles away, and has invited us for an Easter feast of brisket:
We're sending dessert from Ohio:
It'll be a good time, no doubt.
FC
"Every day is a holiday, and every meal is a banquet."
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