I was able to attend a Good Friday worship service this year, which I haven’t been able to do for awhile due to work. Good Friday services have always been one of my favorites to attend, so it was so nice to be there.
Celebrated Easter with my parents, sister and her family at their house. My contribution to the meal was: spicy roasted cauliflower, seaweed salad, and cupcakes. I used this recipe for the cupcakes as well as the blogger’s instructions for dyeing the shaved coconut “grass.” I cut out half of the sugar in the cupcake recipe as usual, as well as the tartar, and I only used about two cups of powdered sugar to make the buttercream frosting. The seaweed salad was already prepared when I purchased it–although I do plan to make some on my own soon! I tried to convince my niece and nephew to try the seaweed salad by referring to it as the food that Ariel eats (in The Little Mermaid), but someone else told them that it was seaweed. They already looked wary so hearing that it was seaweed sealed the deal and they decided not to try it. They weren’t incredibly fond of the cupcakes either. They ran for their (life-sized!) chocolate bunnies after eating the frosting (but not the coconut) so I think they just had another treat on their minds! My nephew assured me that even though he didn’t like these cupcakes, he loved the the green tea cupcakes that I made for St. Patrick’s Day!