This is where I am supposed to say that he loved every second of it and ran like a mad man to fill his Easter basket full of eggs. Truth be told, he wasn't into it at all. In fact I ended up picking up eggs for him after his first few. Eventually he got so bored he ran for the trees and wanted to play in the dirt instead of finishing the egg hunt. Oh well, some day he'll get it. For now we have pictures where he looks like he's enjoying himself... maybe.
No frilly Easter baskets here. We are all boy all the time!
What he did enjoy was the parachute until a little girl hit him on the head with a racket. Poor guy, he didn't even see it coming.
Here he is running to get under the parachute. Super excited!
The he gets hit; after the altercation (just kidding) he was over the whole event and we left early.
We did manage to squeeze in some lunch before leaving. Although I think Ozzie's lunch consisted of brownies and cookies. My contribution to the pot luck was Ina's Potato Salad. I am not a huge fan of potato salad but I figured it was what you brought to an Easter pot luck. AND because it's Ina's recipe, it is probably the best potato salad I've had.
Potato Salad- Ina Garten
3 pounds small white potatoes
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.