Happy Easter Friends . . . However you spend Easter Sunday I hope you attend a church of your choice, then have dinner with your family and friends.  This is a good time to reach out to those you may not have been in touch with in a while.  This page is to share some of the traditions of Easter and to encourage us all to honor its real meaning. In our family we traditionally gather for a dinner of ham and all the trimmings. When the kids were young they loved getting Easter Baskets, dressing up for chuch, Easter egg hunts and of course devouring jelly beans, chocolate covered marshmallow bunnies and yellow marshmallow Peeps, too.  Of course, us adults would help them with the devouring part.  In fact, we still do. But you say, "I can't do that. I have to watch my weight" . . . or other such poppycock that keeps you away from the foods that surely bring you comfort.  Well, remember one thing . . . life is too short.  I encourage you all to enjoy Easter Sunday the way you did when you were a child or the way you would have liked to spend it.  Me, I'm heading to the store to stock up on all my favorite Easter candies!  Take care, Joanne,  Your San Francisco Bay Area Real Estate Broker Lent  Easter is celebrated by Christians as the day when our Lord rose from the dead.  In preparation for Easter, Christian observe Lent, which spans 40 weekdays beginning on Ash Wednesday and climaxing during Holy Week with Holy Thursday (Maundy Thursday), Good Friday, and concluding Saturday before Easter.   Originally, Lent was the time of preparation for those who were to be baptized, a time of concentrated study and prayer before their baptism at the Easter Vigil, the celebration of the Resurrection of the Lord early on Easter Sunday.  Also, this was the time when those who had been separated from the Church would prepare to rejoin the community. This season of the year is equal only to the Season of Advent in importance in the Christian year, and is part of the second major grouping of Christian festivals and sacred time that includes Holy Week, Easter, and Pentecost.   Lent has traditionally been marked by penitential prayer, fasting, and almsgiving. Some churches today still observe a rigid schedule of fasting on certain days during Lent, especially the giving up of meat, alcohol, sweets, and other types of food. Other traditions do not place as great an emphasis on fasting, but focus on charitable deeds, especially helping those in physical need with food and clothing, or simply the giving of money to charities.   Most Christian churches that observe Lent focus on it as a time of prayer, especially penance, repenting for failures and sin as a way to focus on the need for God’s grace. It is really a preparation to celebrate God’s marvelous redemption at Easter, and the resurrected life that we live, and hope for, as Christians.       Watch the Amazing Grace movie  then  Watch the Resurrection movie  Traditional Easter Favorites Easter Eggs... March 30, 2010 - Easter is just a few days away and many shoppers are busy buying up all the eggs for the yearly Easter egg hunt and egg decorating tradition. Supermarketguru.com wants to remind you not to forget your basic food safety rules when celebrating with family and friends, so we have provided some tips on how to handle eggs safely at Easter and of course all year round. Keep fresh eggs refrigerated until it's time to cook them. Store eggs inside the carton, securely fastened. Also, though it may sound counter-intuitive, don't keep your eggs in the special egg unit in the door of your refrigerator. Though it may be handy, it actually prevents proper airflow to your eggs and the door’s temperature is not as constant as the inside of the refrigerator. Wash your hands! Take care when cooking, cooling, dying or hiding eggs- Shells are very porous and thus bacteria can penetrate. Most commercial eggs are lightly coated with a thin spray of mineral oil to close the pores. When eggs are boiled, the mineral oil barrier is removed and hard boiled eggs are again prone to contamination. Remember to handle them properly; make sure your hands and cooking surfaces are clean! How to boil a perfect Easter egg? Place eggs in a saucepan or pot so that the eggs are in a single layer. Add water so that it covers eggs by about 1 inch. Add a tablespoon of vinegar (optional) to allow better dye coverage. Cover and cook on high until the water is just about boiling. Turn off/ remove from heat. Let stand, covered, for 15 minutes. Place eggs in ice water or under cool running water until completely cooled. Refrigerate. Remember that when hiding Easter eggs, they may come into contact with pets, birds, insects, etc. or lawn chemicals. If you plan to eat decorated eggs after the hunt, make sure the shell is removed with great care- you may also want to rinse the egg before consuming. The Food and Drug Administration (FDA) recommends cooking eggs until both the yolk and the white are firm, not runny. This ensures that any Salmonella or other harmful bacteria that may be in the eggs, will be destroyed. For more information on eggs, visit the FDA , American Egg Board and don’t forget about the famous White House, Easter Egg Roll on April 5th. This year’s theme is ‘Ready, Set, Go!’ promoting health and wellness.     Make Easter Brighter with Heinz® All-Natural Vinegar! Heinz® Vinegar is the perfect partner for coloring Easter eggs. Enjoy these tips to help make the Easter season a little easier: Add three tablespoons of Heinz® Distilled White Vinegar to the water before boiling your eggs, to prevent cracking and promote easy peeling. For extra-colorful Easter eggs, add three tablespoons of Heinz® Distilled White Vinegar to the egg wash before dyeing your eggs. When it's time to get creative, pair Heinz® Distilled White Vinegar and PAAS® Easter Egg Dyeing Kits for brighter, more vibrantly colored Easter eggs! Heinz® Distilled White and Apple Cider Vinegars are always made from sun-ripened corn, all-natural apples and crystal-clear water. For more tips, recipes and information about Heinz® All Natural Vinegar, visit www.HeinzVinegar.com  Hot Cross Buns Hot Cross Buns with their combination of spicy, sweet and fruity flavors have long been an Easter tradition. These little treats make a delicious addition to an Easter breakfast or brunch. Dough  3 to 3-1/2 cups all-purpose flour  3 tablespoons sugar  1 envelope Rapid Rise Yeast  1 teaspoon salt  1 teaspoon freshly grated lemon peel  1/4 teaspoon Ground Nutmeg  1/2 cup milk  1/4 cup water  1/4 cup butter or margarine  2 large eggs  1/2 cup dried currants or raisins  1/4 cup finely chopped dried or candied pineapple  1 egg white, lightly beaten Powdered Sugar Glaze  3/4 cup sifted powdered sugar  1/2 teaspoon Pure Vanilla Extract  2 to 3 teaspoons milk  Directions To make dough: In large bowl, combine 1 cup flour, sugar, undissolved yeast, salt, lemon peel and nutmeg. Heat milk, water and butter until very warm (120 to 130oF); stir into flour mixture. Stir in 2 eggs, currants, pineapple and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Divide dough into 12 equal pieces; form each into a ball. Place, 2 inches apart, on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. With sharp knife, cut shallow cross in top of each bun. Brush egg white over tops. Bake at 375oF for 15 to 18 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Powdered Sugar Glaze in shape of cross. Powdered Sugar Glaze:  In small bowl, combine all icing ingredients; stir until smooth. Makes 12 buns. Nutrition Information Per Serving:  Serving size: 1 roll  Calories: 240 Total fat: 5g Saturated Fat: 3g, Cholesterol: 45 mg Sodium: 240 mg Carbohydrates: 42 g Dietary fiber: 2g Protein: 5g  For more Easter recipes, click here.   My Father's Traditional Easter Breakfast Joe's Frittata Easter morning Dad would make his special Frittata. When us kids were young and picky eaters he would substitute the sliced pepperoni for sliced hot dogs just for us kids.  While we ate, dad would make the "Adult Frittata" with the sliced pepperoni.  I so wish he were still here. 1 pound white potatoes, sliced 1 medium onion, chopped 1 pound good quality Italian Pepperoni, sliced thin 1/2 green pepper, chopped 8 eggs, beaten with a little milk Canola oil for frying the potatoes Directions: In a large skillet, fry the potatoes on medium high heat.  When they are half-way cooked, reduce heat and add the onions and green pepper and pepperoni slices.  Cook until onions and green pepper are fork tender. Pour egg and milk mixture over potatoes and cover with lid.  When set, loosen with a spatula, cover with a plate larger than the diameter of the frying pan and turn over.  Slide the potatoe and egg mixture back into the frying pan and continue cooking until done. When done, slide frittata onto a large serving platter and cut as you would a pie and serve immediately. Serves: 6 For more Easter recipes, click here.  Scrambled Eggs with Smoked Salmon or Lox Lox for Easter?  Hmmm.  Well, you see when we moved to California we lived in a Jewish neighborhood.  We were the "Token Gentiles." Our neighbors introduced us to some of their favorite dishes, like this one, which became another of my favorite egg dishes.  I like to eat it with lightly toasted soft bagels, cream cheese, capers and thinly sliced red onion.  1/2 pound sliced smoked salmon or Lox 12 eggs 1/2 yellow onion, chopped fine 6 to 8 blades of fresh chives, finely chopped 1/2 cup half & half or heavy cream  Salt and freshly ground black pepper 2 tablespoons butter Reserve 2 slices of salmon or Lox for garnish. Directions: Chop the remaining salmon or Lox into very small pieces. Whisk your eggs and cream together. Add 1/2 of your chopped chives, your chopped yellow onion and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry, leave moist. When eggs have come together but remain wet, stir in chopped salmon or chopped Lox. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan. Serves 5 or 6  For more Easter recipes, click here.  Citrus Herbed Chicken This is excellent when served with herbed white and wild rice, steamed broccoli or brussle sprouts.   2 teaspoons fresh orange zest, chopped 2 tablespoons minced garlic 1 teaspoon fresh rosemary, chopped 1 teaspoon fresh thyme, chopped 1/2 cup fresh squeezed orange juice (approx. 2 oranges) 1/2 cup Worcestershire sauce 4 boneless, skinless chicken breasts (approx. 3 lbs.) 1 teaspoon each salt and pepper Directions: Combine fresh orange zest, garlic, rosemary, thyme, salt and pepper. In separate bowl, combine fresh orange juice and Worcestershire sauce.  For each chicken breast, place 1 tablespoon of the herb mixture under the skin by gently lifting sides of skin. Cover and refrigerate seasoned chicken for 1 hour. Remove chicken from refrigerator and roast in pre-heated 350°F oven for 30-45 minutes or until done. Baste throughout cooking with the orange juice and Worcester sauce mixture. Makes 4 portions  For more Easter recipes, click here.  Russian Tea Cakes Some people call these Mexican Wedding Cakes, others call them Snowballs. Whatever you call them, they're the best little cookies I have ever bit into.  Back in Duluth when I was five I first tasted these melt-in-your-mouth morsels at a wedding reception my great aunt dragged me to.  I can remember that day as though it happened last week.  So, as you can imagine this is one of my very favorite cookies.  1 cup butter, at room temperature 2 teaspoons pure vanilla extract 1/2 cup sifted confectioners’ sugar, plus more for rolling cookies 2 cups flour 1/4 teaspoon salt 1 cup finely chopped pecans or walnuts Directions: Preheat the oven to 325 degrees F.  Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well. Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the bottom of a glass, then bake for 15 to 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving. Once they are completely cooled, cookies may be stored in airtight containers with wax paper between layers of cookies.  Stays fresh for up to 1 week. Yield: 4 dozen cookies   For more Easter recipes, click here.   Peeps Amaze your friends with these PEEPS® Fun Facts! How many… • The amount of PEEPS® chicks and bunnies eaten at Easter could more than circle Earth’s circumference. That’s a lot of marshmallow! • The number of PEEPS® chicks, bunnies and other shapes made each day could make a path from the factory door in Bethlehem, Pennsylvania to the state of Maryland. • The machines at the Just Born Factory can add 3800 PEEPS® eyes per minute! How tall, how far… • It would take approximately 172 MILLION PEEPS® bunnies end-to-end to circle the moon! • Over 70 million PEEPS® chicks lined up beak-to-tail are needed to reach from New York City to Los Angeles. • If you had 8000 PEEPS® bunnies, and you stood them in a straight vertical line, you could reach the top of the Sears Tower in Chicago. How popular… • Loyal PEEPS® fans LOVE their PEEPS®… fresh, stale, frozen and even on pizza! • There are over 200 unofficial PEEPS® web sites! • PEEPS® are so popular, they have been the best selling non-chocolate Easter candy for the last decade. • PEEPS® have become gourmet favorites as fondues, crème brule ingredients and cappuccino toppings! Tell me more… • In the early 1950’s, it took 27 HOURS to make one PEEPS® chick. Today it takes six minutes! • PEEPS® chicks and bunnies come in 5 colors. Yellow chicks are the most popular, followed by pink, lavender, blue, and white. • Each PEEPS® chick has 32 calories and 0 grams of fat.   However you spend Easter Sunday, stay safe and be happy.  If you would like information on buying or selling homes in the San Francisco Bay Area, please contact me at 510-429-4800 or send me a note on the Contact Joanne form. If you would like to hear about what's new at Joanne Gardiner,   Thank you, Joanne P.S.  Be sure to add us to your favorite places. ~ Joanne L. Gardiner, Broker, e-PRO Realtor Advantage Realty   (510) 429-4800 San Francisco Bay Area Real Estate  ~ San Francisco East Bay Real Estate	Why Easter Sunday changes from year to year Prior to A.D. 325, Easter was variously celebrated on different days of the week, including Friday, Saturday, and Sunday.  In that year, the Council of Nicaea was convened by emperor Constantine.  It issued the Easter Rule which states that Easter shall be celebrated on the first Sunday that occurs after the first full moon on or after the vernal equinox. However, a caveat must be introduced here. The "full moon" in the rule is the ecclesiastical full moon, which is defined as the fourteenth day of a tabular lunation, where day 1 corresponds to the ecclesiastical New Moon. It does not always occur on the same date as the astronomical full moon. The ecclesiastical "vernal equinox" is always on March 21. Therefore, Easter must be celebrated on a Sunday between the dates of March 22 and April 25.    Easter Chicks   The giving of Easter is discouraged because of the spread of bird diseases.  Because they are so soft and cute, many people do not realize the potential danger baby chicks and ducklings can be to small children. Young birds often carry harmful bacteria called Salmonella. And, each spring some children become infected with Salmonella after receiving a baby chick or duckling for Easter.    Easter Lily   Easter lilies are native to the Ryukyu Islands of southern Japan, and the islands of Okinawa, Amani and Erabu. Easter lilies were introduced to England in 1819. Commercial production of bulbs was initially started in Bermuda in 1853. The Bermuda lily industry was ruined in 1898, though, by a virus and nematode infestation. Lily bulb production came to the U.S. in the late 1800s, and was centered in both Japan and the southern U.S. after 1898. The U.S. eliminated its independence on Japanese-produced bulbs during World War II, and a new center for bulb production was established in the northwest U.S. This is where Michigan gets its bulbs today. Can you find all the locations listed above on a world map? In Michigan and other states, Easter lilies are "forced" as seasonal potted plants, available for only a short period each spring. This means they are grown indoors in greenhouses, under controlled temperature, light and moisture conditions. In Western Europe and Japan, Easter lilies are sold as cut flowers over an extended season. Easter Comes at a Different Date Each Year Easter is the first Sunday following the first full moon, which falls on or after the vernal equinox. Dates of Easter vary from March 22 to April 25.    The Easter Bunny   The Easter bunny has its origin in pre-Christian fertility lore. The Hare and the Rabbit were the most fertile animals known and they served as symbols of the new life during the Spring season. The bunny as an Easter symbol seems to have it's origins in Germany, where it was first mentioned in German writings in the 1500s. The first edible Easter Bunnies were made in Germany during the early 1800s. And were made of pastry and sugar. Man vs the 8 1/2 foot chocolate Easter bunny.    Jelly Beans On October 15, 1999, the world’s largest jar of jelly beans was unveiled. It weighed 6,050 pounds April 22nd is National Jelly Bean Day Each year, U.S. manufacturers produce more than 16 billion jelly beans for Easter -- that's enough to completely fill a plastic Easter egg 89 feet high and 60 feet wide (about the height of a nine-story office building) Jellybeans Could Circle the Globe Americans consume 16 billion jellybeans at Easter, many of them hidden in baskets. If all the Easter jellybeans were lined end to end, they would circle the globe nearly three times. Jellybeans did not become an Easter tradition until the 1930s. They were probably first made in America by Boston candy maker William Schrafft, who ran advertisements urging people to send jellybeans to soldiers fighting in the Civil War. 70% of kids aged 6–11 say they prefer to eat Easter jellybeans one at a time, while 23% report eating several at once. Boys (29%) were more apt to eat a handful than girls (18%). Children indicate their favorite Easter jellybean flavors are cherry (20%), strawberry (12%), grape (10%), lime (7%), and blueberry (6%).    Easter Egg Move over, "Faberge."  Modern master Franc Grom creates and sells eggs that may outshine the 19th-century Russian jeweler's Easter bling. Shown at work on Wednesday in Vrhnika, Slovenia, Grom uses an electric boring tool to drill approximately 2,500 to 3,500 holes in an eggshell. Inspired by traditional Slovenian designs, he has been known to pierce a shell as many as 17,000 times.    Peeps Millions of Peeps Each Easter season, Americans buy more than 700 million Marshmallow Peeps, shaped like chicks, as well as Marshmallow Bunnies and Marshmallow Eggs, making them the most popular non-chocolate Easter candy. As many as 4.2 million Marshmallow Peeps, bunnies, and other shapes can be made each day. In 1953, it took 27 hours to create a Marshmallow Peep. Today it takes six minutes. Yellow Peeps are the most popular, followed by pink, lavender, blue, and white. All About Peeps    Easter Basket The History of the Easter Basket The tradition of a bountiful Easter basket goes back a long way before our modern consumer driven version. Spring has always been seen as a time of rebirth and blessing and the fertility godddess Eostre was sometimes depicted carrying a basket of eggs. It was traditional to take baskets of early seedlings to temples to increase the chance of a good harvest. This ancient custom is reflected in the Catholic tradition of taking the Easter food to mass to be blessed. Today you can buy a large range of Easter baskets to suit all tastes and pockets. These either come pre-filled with goodies or empty for the Easter bunny to fill. There has always been a tradition of home made baskets. Over recent years - with the general increase in popularity of home crafts such as scrapbooking - diy easter baskets have increased in popularity. Even people who don't consider themselves to have basket-making skills often like to add little personal touches such as ribbons and decorations to store bought baskets. When properly supervised, making an Easter basket can be a fun activity for kids.

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