I love Easter. It's such a pleasant holiday in every way. I love the great and marvelous Reason we celebrate it, and I even like the various non-spiritual traditions that go along with it. I'm not so big on the Easter Bunny, per se, but I like the traditional meal, the baskets, the eggs, the beautiful array of spring colors allowed, and- yes, I'll admit it- the candy.

So far, my preparations have included: making egg nest cookies (see recipe below), gathering up some favorite candies like Brach's jelly beans, Cadbury mini eggs, Reece's peanut butter eggs, and the smallest chocolate bunnies I could find, and making sure we have this year's collection of puppets. (Long story coming.) Still to do on my list: boil and dye eggs with the kids on Friday night, make Finnish Pulla (cardamom bread), and plan the meal.
Long story: When Sonja was born, we lived in Cambridge, Massachusetts. One day, near Easter, I was browsing in The Wordsworth Children's Bookstore (now called Curious George and Friends) at Harvard Square.

I came upon a display of
Folkmanis puppets and fell in love with an 11" tall chipmunk. I dug really deep for the seventeen dollars he cost (these were grad student budget days) and decided he would be the only thing in Sonja's Easter basket that year. After all, she
was only 6 months old. We called him Filbert, and he was a huge hit. He played peek-a-boo, he clapped his hands, he scurried all over and tickled... he was lots of fun, and still is. He played a major role in Sonja's adjustment to Turkey the next year. Most Easters since then have featured a Folkmanis puppet as the main thing in the basket and we now have a good, if varied and odd, collection of puppets. (This year it's a skunk, a fairy, and a river otter.) Traditions are funny things and they often begin in accidental ways.
This year, though, I am looking forward to deliberately trying something new to see if I can bring an added measure of spirituality to our Easter. I was reading the February edition of the Ensign magazine, and came upon a great little
collection of reader-submitted ideas for making a family Easter celebration more spiritual. They all sounded good to me, but there was one in particular that got me thinking. I decided to run it past Quinn to see if it was okay to adopt, and he agreed.
Thus begins our new tradition of Spring Day. From now on, we will have our egg hunt and baskets on a Saturday before Easter (which we shall call "Spring Day"), and Easter Sunday will be reserved for a special meal and
Family Home Evening devoted to reading the scriptures and learning new Easter songs. No commercialism allowed that day. Whew, what a relief! Now I can separate those two halves of the holiday and emphasize the spiritual message without distractions. I have great hopes for this system, which is similar to the way we do Christmas at our house.
I'm so excited for Easter! I've felt the wonderful joy of this celebration before- it's been burned into my heart on several occasions- and I always look forward to hearing the story and feeling that exultant elation of the Spirit again. Christ is the Lord, our Savior, and
I know it! He atoned for our sins, died and was resurrected for us so that we might have the opportunity to return again into the presence of God the Father. It's the most amazing and wonderful gift, and it fills me with joy. Happy, Happy Easter!
What are your family's Easter traditions?
Egg Nest Cookies:
1/2 cup butter
3oz cream cheese
1/2 cup sugar
1/4 teaspoon almond or lemon extract
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon water
4-5 drops green food coloring
1 1/3 cups flaked coconut
Jelly beans
Beat the butter and cream cheese together till well mixed. Add sugar and extract and beat till fluffy. Add flour, baking powder and salt and beat until well mixed and cohesive. Cover and chill dough 1-2 hours. Meanwhile, prepare the coconut by adding water, food coloring and coconut to a screw-top jar. Shake to color all the coconut. (I spread it out on waxed paper to dry a bit.)
Heat oven to 350º. Remove dough from refrigerator. Shape into 1" balls, roll in coconut, place 2" apart on ungreased cookie sheet. Bake 15-20 minutes till edges are firm. While cookies are still hot, press a jelly bean in the center of each. Cool on wire racks. Makes about 25 cookies.