You gotta have eggs for Easter, right? Chocolate or hard boiled ones, in beautiful colours. I’m used to Easter eggs being painted red and smashed together, two at a time, with the winner being the one whose egg remained intact. We always spent the Easter holidays in the mountains and the eggs to be dyed were white, fresh from our neighbour’s chickens, left on our front porch first thing in the morning. The dye was store-bought and mixed with water and vinegar would produce this intense crimson colour, which was beautiful and smelly and all around artificial. The most beautiful eggs were always the ones made by our neighbour: they were perfectly red and shiny, with the most gorgeous imprints from flowers and leaves. [READ MORE]
