I don’t know how it happened, but March is almost gone and I really don’t know where it went. Okay, I was a little sick, then I had a hard drive problem (don’t ask) and some other things going on, but really, that’s no excuse for me to have let you all down like this, because you know that in spite of it all, the cravings are there, the dreaming about it, the obsessing and, of course, the eating, which I do every day. I’m giving myself a jump start and I promise to be better about sharing the food with you.

Really now, time does fly, because last year’s Easter seems like it was yesterday, and then there’s also the matter of my birthday, which had the good sense to fall on Easter this year, so we celebrated them both together with the agnus dei on the grill and my own favorite lemon cake with lemon ice cream.

Our guests seemed to appreciate the food, but the one recipe that was requested was the simplest of them all, shrimp wrapped in bacon. If you don’t already make something like this, I suggest you add it to your summer grilling repertoire, as long as you don’t mind consuming pork and seafood, this will make you very happy. It’s also easy and requires only three ingredients. Unfortunately, I only got the one very fuzzy picture, but here’s the recipe and then I’ll follow that with the rest of the Easter pictures. I’ll share the cake recipe later in the week, if I can find the time.

shrimp wrapped in bacon

• 1 lb. jumbo shrimp, uncooked, peeled
• 1 package Oscar Meyer bacon (or the brand of your choice)
• 1 bottle Stubbs original barbecue sauce (or the brand of your choice)

Cut the bacon in half so that you have strips of about 3 inches long. Wrap each piece of shrimp with bacon and thread the shrimp onto metal or bamboo skewers and place on a plate. Douse the whole mess with lost of barbecue sauce. Grill over medium high heat for about 3 minutes on each side. Remove from skewers and serve with toothpicks.

For the rest of our Easter menu, we had some simple hors d’oeuvres and Marqués Cáceres rosé.

Then lamb on the grill. Two legs!

With cannelini beans in a tomato sauce with goat’s milk feta and parsley. Lots of feta and parsley.

And potatoes roasted with oregano and lemon.

And grilled mini peppers. We also had tzatziki with mint, but it didn’t get its own photo, you can see it on the plate in the lead photo. We had all of this with Guigal côtes du Rhône

We finished the meal with a lemon cake with lemon curd filling and lemon ice cream. And lots of crémant de Bourgogne.