Dotted Swiss for Easter (Recipe: Easter Dinner Menu Suggestions)
Long before the religious significance of Easter had meaning for me, the holiday was all about colored eggs, the Easter bunny, baskets filled with goodies, egg hunts and dotted Swiss. My two sisters and I always got new Easter frocks which my Granny sewed. Dotted Swiss, a smooth fabric with tiny raised dots, was my mother’s fabric of choice for our Easter dresses. She loved it. And she loved seeing us dressed in it. It’s a good thing we were all girls.
The choice of dotted Swiss fabric came with a stipulation. It couldn’t be pink. She liked seeing by sisters dressed in pink but she felt I had too much red in my hair to wear pink or red. That was a fashion rule according to her. Something about the colors clashing. My hair color messed it up for all of us. She wanted all three dresses identical. We wore matching Easter dresses for years. Identical Easter dresses was a source of joy for my Mother.
It took a long, long time but I finally figured out that people with auburn/red hair can, indeed, wear pink. The notion was seared deeply in my brain. My mother had somewhat of an obsession with it. She never missed an opportunity to point out an auburn/red-haired person that she spotted wearing pink or red. She felt it her duty to use that as an educational experience so I learned properly and would never commit such an egregious act. Fashion rules have relaxed. However, wearing pink comfortably took some doing. I had to work my way into it and get over the fact that I was breaking one of my mother’s rules. I’ve always been a rule follower and remain so even today.
As I write this post on Palm Sunday, I realize how different the meaning of Easter is to me now as I think about the upcoming events of Holy Week and Easter. Just as I have grown in my understanding of fashion and colors, I’ve grown in my faith and understanding of this most Holy holiday. I wish you the peace and joy that I have in my heart.
Y’all come see us!
Easter Menu Suggestions
Traditionally, Southerners enjoyed cured hams for Easter. The reason was rooted in practicality. Prior to refrigeration, hogs weren’t butchered before the first frost which was usually late fall. Curing was a long process and the first cured ham wouldn’t be ready until around Easter which made it the perfect main dish for the holiday. I hope you might be able to get some inspiration from list of suggested menu items.