Feasts mean food. This week is no different. It’s Passover for the Jewish people, the Easter Triduum for Christians. It’s a time for bitter herbs and unleavened bread, for fasting and abstinence. But it’s also a time for joy, celebration, and thanksgiving to a bounteous God for a plenitude of grace.
Check out the National Post’s Food Quarterly (link at right) for Easter and Passover recipes, and for an interesting commentary on the menagerie of chocolate animals that seem to have displaced the Easter bunny.
Also, below is the recipe for my Good Friday dish: Steamed Salmon and Tofu with Garlic. I got it from a newspaper clipping which I’ve since lost. God bless the chef who shared it! Have a blessed Holy Week!