Not that I did not have some idea. I had already started working on my menu. But now I realize that I need to start my shopping.
I have a craving for Greek food, and since I haven't had a Greek themed dinner for three years, that is what I am going with.
The entree will be a yogurt and spice marinated grilled lamb. If the weather turns out to be nice, I can even do this outside. I'll make my pastitsio from a recipe given to me in the 1970's by a Greek co-worker. Then there is the recipe for spinach pie from the April, 1974 Gourmet magazine. When I threw out my ten-year collection of Gourmet, I kept this one edition for all the wonderful Greek foods that were in the feature article.
No menu is complete without Greek salad and lots of feta cheese, some pita bread and hummus. And for dessert, I think I am going to switch gears and make a carrot cake. I cannot justify this indulgence without having folks to share it with. Carrot cake and cheese cake are two of my weaknesses. Put cream cheese frosting on carrot cake and I am a goner.
For anyone interested in making pastitsio for Easter or just as a change up from mac and cheese, here is my tried and true recipe.
½ cup fined diced onion
1 pound ground beef or lamb
½ cup grated Parmesan cheese (fresh, not the one in the green can)
1 ½ tsp cinnamon
½ tsp nutmeg
Salt and pepper to taste
3 cups milk, warmed
½ cup grated parmesan