On Good Friday my mother always had Hot Cross Buns on the breakfast table – white icing sugar crosses on soft sweet currant buns. Now, fifty years later it is difficult to even find Hot Cross Buns for sale. The best breakfast was definitely on Easter Sunday itself when we had soft-boiled eggs. We dyed them red and blue and yellow and green and every color in between. Invariably we mixed colors until we ended up with one cup of a dirty brown that no one wanted to use. I don’t really remember what we did for lunch on Easter Sunday after church but I do remember we always had ham studded with cloves for dinner – ham and potatoes and inevitably frozen green beans. In those days it wasn’t possible to buy fresh vegetable during the winter or early spring. They just weren’t available and the crazy shipping and refrigeration systems that we depend on today to ship fresh food globally did not exist. Somehow we were all healthy even though we lived on frozen or canned fruits and vegetables for more than six months out of the year.