There were just too many lame jokes I could make, so it was probably best to restrain myself entirely and make none. Use your imagination and picture the funniest, wittiest pun you can imagine. That’s the one I would have used.
But far more important than my lame sense of humour: Happy Easter! The period of Lenten abstinence is over and all over the world people can eat chocolate, drink alcohol, or if you’re me diet coke (given the amount that I normally consume, this has been a trying time). But not only this, the tomb is empty and Jesus has risen. Hence the presence of eggs, which symbolise the new life and birth associated with this festival.
When my sister and I were given Easter eggs as children, more often than not a tacit war would develop to see who could make theirs last the longest. Quite what we thought this would achieve I’m not entirely sure, as it usually resulted in large amounts of either melted or stale chocolate sitting in our rooms which would get thrown away or eaten in one sitting after a warning from our mother. And eating chocolate in May when it’s starting to get that white-ish bloom on it just isn’t quite the celebratory experience that you get from unwrapping the foil on Easter morning and breaking off the first piece (or alternatively keeping the foil on and dropping the egg from a great height in order to fragment it in a highly satisfactory manner).
I’ve never made my own Easter eggs, but these biscuits (taken from Popina’s Book of Baking) are an intermediate step as they consist of chocolate dough formed into egg shapes. Not perfect egg shapes, but I think they’re a close enough approximation. The recipe in Popina says to use an egg-shaped cutter which I don’t possess, and didn’t actually know existed. So I improvised- a childhood of watching Blue Peter has got to be good for something, right? So I give you my high-tech egg-forming solution:
Mad craft skills.
batterandbeyond 