Hey y’all! I’m so excited for Easter this weekend! I always have so much fun prepping for our annual Easter contest! Easter is one of my favorite holidays. It’s right up there with the 4th of July!
But before I get too far into my article this week, let me ask you a question. Are you ready? Like really, really ready? Are you ready to find out the names of the winners in our Annual Easter Hunt Contest? OK, if you are really sure…here we go!
Congratulations to the following winners of our Easter Egg (Bunny) Hunt!
– Archer Hackenberg
– Bradley Wozniak
– Lilly & Jason Bernor
– Ocie Bower
– Iris Curtindale
– Cohen Reynolds
– Caelyn
– Zayden Rexford
– Emma Snoddy
– Kya Luxenberger
Your prizes can be picked up in our office at 280 Kane St. South Williamsport, Monday-Thursday from 8:00 a.m.-4:30 p.m., on Fridays we normally close the office around 1:00 p.m.
In case you are curious — the final total was 103 Easter Bunnies. There were 34 eggs in the April 2nd edition and 69 in the April 9th edition!
We want to offer our sincerest thanks to everyone who entered! Seriously, y’all are amazing! I received a ton of entries in the contest and can’t wait to continue the tradition next year! Of course, we’ll have another one for Halloween in October too!
We still have a few days until Easter, so as you color your eggs (or potatoes maybe? Egg prices seem to have come down a bit but they are still a little spendy) and before hide your baskets, let’s make sure you are ready for Easter dinner!
My mother-in-law is handling Easter dinner this year, but I would feel weird showing up empty handed, so let’s talk about crowd-pleasing side dishes!
How about some parmesan risotto?
Parmesan Risotto:
Ingredients:
• 8 cups chicken broth
• 1/2 cup finely chopped onion
• 1/4 cup olive oil
• 3 cups arborio rice
• 2 garlic cloves, minced
• 1 cup dry white wine or water
• 1/2 cup shredded Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons minced fresh parsley
Directions:
In a saucepan, heat broth and keep warm. In a Dutch oven, sauté onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all liquid is absorbed.
Add heated broth, 1/2 cup at a time, stirring constantly and allowing liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add remaining ingredients; cook and stir until heated through. Serve immediately.
I may end up making Easter pie also, and I would share that recipe, but 1. I forgot to bring my Mater Delerosa Cookbook to the office with me that has the recipe. B. I actually gave y’all the recipe at Easter in 2023, so if you would like to check it out, you can hit the archives on webbweekly.com and it was the April 5th edition. Or you can go see Josie at It’s My Party Store and pick up a copy of the cookbook for yourself!
I also have a really great recipe for Italian bread, so I might make a loaf or two of that also!
I hope that you all have a Happy & Blessed Easter!
