Last of Easter as well as Some Ham and Brie Goodness

Well today is April 1st.  Time to put away the Easter decor and focus our energy on the great outdoors!!!  Spring is finally here and all my windows are open just a bit.  Love it!!

Today's post includes random thoughts to finish up the month of March and welcome April.

Here is a pic of my beautiful Easter basket that sat on my kitchen table for the last few days.  I was in search of white tulips all weekend and couldn't find a one!  I settled on lots of white baby's breath and I am sort of happy I did.  I forgot how gorgeous these are, especially all on their own.

Okay, that's the last of Easter pics for this year!

So I want to share with you an A.M.A.Z.I.N.G.  recipe I made for our Easter get together that was a big hit and so yummy yummy yummy, it's a ham and brie panini with maple syrup for dipping.    I found the recipe on Pinterest and thought I had pinned it but when I went back to find it, I guess I never pinned it!!!  So this is from memory and it was soooo good.

This year we had a huge Easter gathering.  Over 20 friends and family so I decided my normal Easter brunch would need to include a few appetizers.  This appy has only a few ingredients:

     -really good white bread (not wonder bread!)

     -sliced smoked ham

     -brie cheese

     -maple syrup, REAL maple syrup (the other stuff should be out lawed as far as I am concerned)

     -optional--dijon mustard

Simply assemble your bread, ham and brie.

Hey looky-I'm on sale!!  Pick me pick me!

The dijon idea was mine because I just love it, especially with ham.  Country Dijon by Grey Poupon is the best!  I think when entertaining if you do choose to serve it with dijon  then you should offer it both with and without because many people do not like the kick it provides.

Pure goodness!

Fire up your skillet as if you were making a grilled cheese.

Good ole' Crisco for the outside.  Just a little itty bit otherwise it is greasy!  Use this instead of butter, butter burns too easily.  Crisco is your best bet when making grilled cheese.

Pour your maple syrup in a shallow dish appropriate for the number of guests.  I am doing this the day after for the tutorial so this is not what I used.

Cook your sandwich on very low heat so the cheese melts and the toasting of the bread is gorgeous!!   When I did this yesterday I cooked many sandwiches all at the same time on a very large electric skillet.  I prepared them about an hour before and kept them in a warm oven till ready to serve.

Slice your sandwiches in long strips and put on a platter with the maple syrup close by.  Watch as they disappear!

Ya, this will be a keeper for me!  And my guests will all be happy and make me feel like an iron chef.  Life is good.  

Last but not least for this random post.  I wanted to share one of my latest finds at a local consignment shop.

It is a gorgeous soup turine.....

Isn't she purdee?  She has a surprise......

She plugs in!!!!

Oh how I love her.  She keeps soups warm, she keeps mashed potatoes warm, she keeps anything in her warm!!!  Her lid rests nicely on her handle.  She really is a pretty little work horse. 

So that's it for today.  Enjoy your first day of April and don't be fooled!

-Lisa

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Natasha in Oz

   Savvy Southern Style