Ease into Easter

WE recently celebrated the festive foods of easter with a Slow Food event at the cookery school. A few weeks before the event, we had put some eggs in an incubator.

Lo and behold, 21 days later little chicks started to chip and peck their way through the shells. There was such excitement. Most of the students had never seen a chick hatching.

For extra pizzazz, Rosalie made several Easter trees and arrangements and Mary Jo McMillin, from Ohio, made Easter bunny biscuits to hang on the trees.