Easter Dinner

Deviled eggs, Harrington’s Ham, potato salad, asparagus, green salad, lemon chiffon pie.  For the last 3 years I’ve served purple potatoes in the salad.  They are perfectly organic and, for one who loves color as I do, beautiful.  With yellow peppers and green peas they make a festival of Easter colors.   But nobody touches them.  do they really think I’d put food dye in my Easter dinner?  I give up.   From now on, it’s only Yukon Gold for me and my guests.

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