A lemongrass-infused vodka and lime acid combined with lemon bitters over a layer of egg white foam makes for a light delicately citrusy springtime cocktail.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Hungry Regal | 2021-01-15 18:00:06 |  15,778 Views |
Cambodian Sour Chicken Soup – Somlar Sach Mon
Serious Mealtimes / Elana Lepkowski
Spring reminds me of the flavors and colors of Easter: neon marshmallow eggs peanut butter cup eggs and of course the sticky Cadbury cream egg. Regular hard-boiled eggs colored with EASTER food coloring tablets and the chocolate-covered potato-filled eggs sold in our Russian market. All nestled in glassy green cellophane grass. For me Easter has always been an excuse to eat as many eggs as possible—and sweets disguised as eggs.
Every year of my childhood Easter also signaled the end of our cold and snowy New England winters. You couldn’t help but feel a little pepped up with all the pastel colors that were waving around the drugstore when the seasonal decor aisle went Easter crazy.
