Big Warrior proudly holding her gigantic Easter egg painting, and her Easter egg basket, complete with a hand-made chick and an egg. I can’t even begin to express how thankful I am that she’s attending a Waldorf school. The educators there make everything so meaningful and precious. They take the time to explain to the children the meaning and origins of Easter. It’s not about egg hunting, or chocolate bunnies, their school is never superficial in that sense. It’s about rebirth and new life. So instead of making the kids go on an egg hunt, they plant new seeds and bulbs around their school yard, and give blessings on new life. Each new plant carries new life from within, and slowly and steadily, it grows onto full blossoms in Spring. Doesn’t that sound much more meaningful than just gobbling down chocolate eggs?
And then there are the yummy hot cross buns, a symbol that represents the rock which was rolled across the opening of the cave in which Christ’s body was laid. The recipe for the buns are essentially Sultanas mixed into a bread dough, which relays the bread and wine aspect of the Last Supper. I’m not a Christian, nor am I a religious person, so I’ve always known Easter to be just a day for chocolate binging. LOL. But now knowing what I know, even I can begin to appreciate the beautiful meaning behind Easter.
If anyone is keen on making some hot cross bun, here’s a recipe from Collette Leenman.
HOT CROSS BUNS
1 teaspoon dry yeast
1 cup slightly warm milk
1 beaten egg
1 teaspoon mixed spice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 cups fine wholemeal flour
50g brown sugar
1 cup sultanas
Stir the yeast into the milk and add the egg and 2 tablespoon flour. Mix together and cover with a damp tea towel. Leave in a warm place for about 20 minutes. Meanwhile, rub butter into the flour and mix in the sugar, spices and sultanas. Combine this with the yeast mixture and knead well, adding a little more flour if necessary to form a soft dough. Leave in warm place, covered with a damp tea towel for an hour.
Grease an oven tray and divide dough up into buns to place on tray. Leave room between each as they should nearly double in size when baked. Leave for another 10 minutes in a warm place. Make crosses on buns using a white flour and cold water mixture of thick glue consistency, which can be applied with an icing forcer. Bake at 190 degrees C for 15-20 minutes. While still hot, brush with a glaze made from 2 tablespoons of white sugar dissolved in 2 tablespoon boiling water. These buns are best eaten hot.
Overall, it was a wonderful long weekend for us. We’re grateful for friends who’ve made effort to keep us entertained and fed while Duke’s away for work. They’ve helped keep me sane for longer. 🙂
And not forgetting a picture of Little Warrior (gotta be fair, hey), waiting patiently outside my shower while I took a quick buffalo rinse. I must say she did look quite comfortable there, don’t you think? LOL.
Ahhh, what can I say, I’m blessed to have such wonderful children to keep me entertained.