For as long as I can remember, the highlight of my family gatherings (other than seeing my family, of course) was whatever Uncle Roy was cooking (because everything he touches turns to culinary gold) and Uncle Danny’s ginormous seafood and wine contributions.

And since, historically, trips to Uncle Roy’s house equaled Kristin binge eating sessions, I was a bit apprehensive for Easter dinner.  Especially after the Taste of South Tampa caving incident…

I turned to my good friend, wine, for support.

And then my mom arrived with the most beautiful deviled eggs EVER.  Mom to the rescue!  She pickled eggs with beets and onions and then did her usual deviled egg magic.

My contribution was Basil Vinaigrette that I swooped up from Whole Foods on the way.  I poured some on a plate to be sopped up by the bread that Uncle Roy picked up from the Sponge Docks and used some more for the salad bar creation that I brought for my meal.

The salad consisted of mixed greens with edamame, garbanzo beans, beets, red onion, and wheatberries.  Although it was a pretty decent mix, I much preferred the mushrooms that were sauteed with white wine and olive oil and more deviled eggs.

And then it was time to entertain The Pie.

One.  Two.  Three.  Meltdown.

And we’re back!

Hasn’t anyone told you it’s tough being two?

Hope everyone had a lovely Easter!