Normally there’s lots of shredded coconut involved but for some reason there was none to be found at the store so it’s all icing.
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Oh, that’s right! I was trying to think, But what do they usually look like? and I was so awed by yours that I couldn’t picture anything else in my mind 
Kudos to the pastry chef
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I made an appetizer platter for our friends’ Easter brunch. Started with some flowers:
Those are the big ones, made a bunch of smaller ones, too. The big ones went into a teapot, the small ones into a wheel of Brie, then surrounded with more veggies (the “garden”), crackers, and 2 types of hummus. Came out really pretty!
The whole table was so bright and pretty!
Not shown here is the ham, homemade Philippino dumplings, roasted potatoes, and other hot foods. Time for a nap!
Happy Easter!
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Oh, also, this happened today to the Mr.
When you realize your lamb cake won’t fit under the dome of the cake stand…
You improvise
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Reminds me of Amy Sedaris show: Login • Instagram
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Is that… stump glitter?
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Yes, we thought it gave it a nice festive touch. Don’t you??”
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Ham hock off the gas grill.
No not like a honey spiral cut ham, very cheap per pound and perhaps a little chewy ( the skin ) but as Julia would say “ hammy “.
Bone and most leftovers for bean pot soon.
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Very festive! And very appropriate for Easter.
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Heck yeah. Or peanut soup. I love peanut soup with ham hock and lots of garlic.
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I’m thinking of investing in an electric smoker. I would prefer something relatively compact and lightweight. I will not be feeding a lot of people and would value ease of storage and portability over capacity. Electronic controls or at least a thermostat would be nice.
Any advice for me? I don’t know much about smokers. Can you operate them indoors (say in a well-ventilated garage)?
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Do you already have a grill? If so, look into one of the smoke tubes that use hardwood grill pellets. They are just metal mesh tubes that let you add smoke in an enclosed grill.
For indoor use I’ve seen these little smoke generators that are used for small amounts of smoke in things like foams and bubbles, but you’re not going to smoke a brisket or salmon with one. Other than that I don’t think you want to use a smoker indoors unless you have restaurant-level forced ventilation.
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I do already have a gas grill. It’s difficult to keep at a constant temperature for hours, but this smoke-tube idea could be worth trying out before investing in a full-on smoker. I just think it would be more of a hassle. I’m pretty lazy and I like the idea of set-it-and-forget-it.
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Having two grills is tough to justify. It’s just way too much space being taken up. My dad uses one of the tubes in his gas grill and gets really nice results with salmon. He can’t match my pellet smoker for brisket or pulled pork, but that’s probably asking too much anyway.
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This IS NOT me telling you to get one, just you mentioning an indoor smoker made me remember seeing this.
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This year’s lamb cake:
And after the slaughter* -
*story here:Happy Mutants food and drink topic (Part 1) - #2888 by marence
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Well, my grill is rather small – only 16" x 18" – so I think that what with the pellet tube, the water pan, etc there might not be enough room for even a nice piece of salmon, much less a brisket and some sausages.
Still, it’s an interesting idea, and one I could try without much cost.
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You can probably skip the water pan if you keep the heat low enough. Offset smokers need it because of the drying effect of the combustion but the pellets have oil in them and don’t dry the air out nearly as much. I never use a water pan in my pellet grill.
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Can you please post your peanut soup recipe? Never heard of such a thing and am intrigued!
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