Good Friday ... "my Lord, my Lord ... WHY have you forsaken me?"
Today we had altar server practice at 0900 (after being at Church last night with said Altar Server until 10:00pm) then up to dh's school to pick 'em up, down Rte 1 to pick up a Marian statue for our soon-to-be Mary Garden (more on this to come -- it's our Easter Break project) and then Bam-Bam and I went to Tre Ore --
Jesus' Seven Last Words while the others and dh went home to eat and change. They got back to Church at 2:30, than we had the
Divine Mercy Novena - Day 1 and our Good Friday communion service!
What a grace-filled day!
And I got up early to bake the traditional hot-cross buns (that I prepped last night) -- and suitably slathered in "royal icing" this morning after baking ...
The Friday before Easter receives its name ironically, as being the opposite of good. One of the most ancient customs associated with this solemn holiday is that of eating hot cross buns. In my experience these buns never fail to please - everyone loves a hot cross bun!
Hot Cross Buns -- buns are baked as one in a pan and pulled apart when done.
INGREDIENTS
• 2 3/4-3 1/2 cups flour
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 tablespoon active dry yeast
• 1/2 cup milk
• 2 tablespoons unsalted butter
• 1 egg
• 3 tbls ground flaxseed
• 1/3 cup currants
• 1/2 cup chopped mixed candied fruit
• Royal icing (milk & powdered sugar, vanilla extract)
DIRECTIONS
1. Combine 1 cup flour, sugar, salt, cinnamon, flaxseed, and yeast in mixing bowl. Mix thoroughly.
2. Heat milk and butter to hot (120-130° degrees). Add to dry ingredients and mix thoroughly.
3. Add egg, currants, candied fruit, and enough remaining flour to form a soft dough.
4. Knead on lightly floured surface until smooth — about 10 minutes. Place in greased bowl, turning to coat top.
5. Cover; let rise in warm place until double — about 1 hour.
6. Punch down dough. Shape into 9 balls. Place in buttered 9 x 9-inch pan. Leave out (or refrigerate if too warm in kitchen) on counter (covered) till morning.
7. Next morning: Bake in a preheated 350° F oven about 25 minutes or until done. Cool on wire rack.
9. Make Royal Icing (mix 1 tbls milk with 1/2 cup or more of powdered sugar until “drizzling” consistency. Add one tsp vanilla, mixing well. Put in a ziploc baggie; close securely; cut off bottom corner and drizzle icing over each bun (lengthwise and crosswise), forming crosses. If the buns aren’t completely cooled, the icing will run – but my kids LOVE that!
Prayers for a blessed Easter for one and all!
As many of you know, I write the handcrafts column for the quarterly Catholic homeschool magazine, mater et magistra. I'm just putting the finishing touches on the column for the Spring 2011 issue, an issue with a large chunk of editorial space devoted to Easter celebrations. 
Whenever I write the column, I try and include a bit of knitting content and this column is no exception. In fact, I created a design just for Easter: a set of nested fabric baskets knit using a re-purposed sheet cut into strips. To get a free copy of the pattern, subscribe to this wonderful magazine ... if you just can't wait till then, I have the pattern available for immediate download from my Raverly store ($4.00 for the design with all info necessary to recreate this one-of-a-kind Easter decoration). 
Of course these baskets would be wonderful for a new baby's room, or powder room, or wherever you want a splash of color and distinction. [I'm thinking of making seasonal sets as well as a set that will coordinate with the dining room decor!]
... 
