Easter photos

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Happy Easter! I just downloaded photos from the day and thought I'd share a few of my favorites.

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Greek Easter bread, made by Harry. The red egg is traditional. The blue one with melted crayon spirals, not so much.

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A very excited Maia on Easter morning.

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Hunting for eggs.

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Maia was a whirlwind; Daphne a bit slower.

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It was the first of several egg hunts of the day (Maia wanted a repeat and hid them for me to find, then her friend hid them for her, etc…).

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Not this child's first taste of chocolate, but my goodness, that's a lot of chocolate for a little toddler! (We spirited it away after she nibbled on the ear.)

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Maia wrote a spontaneous letter to the Easter bunny and asked me to put it in the mail. Hmm, what's the address?

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And the best part? Maia's aunt and uncle were visiting with their little peanut. Here's a photo of the cousins.

Happy Easter!

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  1. says

    In some areas of Spain we use to eat that you call “Greek Easter bread” and we call “monas de Pascua”. they are a little bit small but they are very similar! :)
    Is ti traditional eating them in USA for Easter too?
    Great pics!

  2. says

    Love your photos. Looks like a wonderful day! I particularly love the looks of your Greek Easter bread! Yum. We bought one from Annie’s bakery. But homemade is always better.

  3. says

    Gorgeous photos! Especially loved the last one – of the three kidoos. Love how Maia is being the elder sis! So cute.
    And the bread – wow they are huge! Lovely photo, that one too.
    The egg hunting activity must have been fun!

  4. says

    There is a lovely recipe in “Baking Break with Children” by Warren Lee Cohen, that’s the one we used and it’s so yummy!!

  5. Harry says

    Hi…! heres the bloggers recipe I used, although I could not find the mastic and mahlevi so i omitted them and it turned out great.
    http://greekgourmand.blogspot.com/2008/04/tsoureki-bread-that-swallows-its-tail.html
    He has some other nice traditional Greek recipes as well. Also I recommend using 1C sugar, not 1.5C as it is still very sweet that way. 2.2 lbs of flour translates to 8 Cups exactly:
    http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html
    Enjoy! This makes 3 loaves and the bread can always be sliced 1/2” thick or so and frozen indefinitely for french toast…