A happy Easter.

The Easter Bunny has been here!


Easter nests at my mother-in-law's


Easter luncheon (I brought Spinach Potato Salad (recipe below) and Coconut Cake)


At the dinner table: Robert, Will, Charles, Hollis, Patti and Owen


Patti, Dorothy (Mimi) and Owen


Vivian makes a brief appearance to enlist her daddyman and his twin brother's help with a picture...


...before deciding she's had enough of the crowd and retreating upstairs to a quiet room


Cousins Matt, Annie, Jack, Dots and Hollis are ready for the Easter Egg hunting to begin


Dots and her cousin Hollis assist with the little kids' egg hunt in the backyard...


...and then get into the action at the big kids' hunt in the front yard!


Dots finds the golden egg!


Cousin Annie watches from the front porch


After everyone has gone home, Vivian emerges and is thoroughly entertained with a container of beads from her Mimi

Inez's Spinach Potato Salad
from Gourmet May 2006
Serves 8

1½ lb white potatoes
2 hard-boiled eggs, chopped
½ cup onion, finely chopped
½ cup bottled mayonnaise
¼ cup beef consommé (from a 10½-oz. can; not beef broth)
3 tablespoons distilled white vinegar
1¼ teaspoons salt
1 (10-oz) bunch of spinach, torn into 1-inch pieces (coarse stems discarded)

Cover potatoes with salted cold water by 1 inch in a 4-quart pot and boil until just tender when pierced with the tip of a knife, about 25 minutes. Drain in a colander. When potatoes are just cool enough to handle, peel and cut into ½-inch cubes. Transfer to a large bowl and stir in eggs and onion.

Bring mayonnaise, consommé, vinegar and salt just to a boil in a 1- to 1½-quart heavy saucepan over moderately high heat, whisking until smooth.

Pour hot dressing over potatoes while they are still warm and stir to combine, then stir in spinach.

Serve warm, at room temperature or chilled.

**Can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Stir before serving.