Happy Easter 2019 + bonus recipe

 Happy Easter! Dear Husband and I celebrated with a lovely service at church with music that was much nicer than the weather outside. Then I spent a second day in the kitchen, this time preparing to host small dinner for work colleagues. The menu included a McCormick & Company shrimp and dill pot pie, pineapple angel food cake, fruit salad, and a delicious white German wine. We ended the night with a game of Settlers of Catan.

Frau Doktor Doctor's Easter Dinner

1. Saturday morning, go grocery shopping with half the neighborhood. Sunday afternoon, realize you're still short the shrimp, half-and-half, sugar snap peas, and angel food cake mix. Send DH.

2. Begin to prepare the pineapple angel food cake by messing up the crucial step of substituting 20 oz of crushed pineapple for the water.

3. Strain the cake mix over the sink, add the pineapple, and bake as directed at 350 degrees for 30-40 minutes.

4. Meanwhile, saute 1/4 of an enormous yellow onion, chopped, and 1/2 of a 3-pound bag of shrimp in butter.

5. Realize the sauce won't fit and divide the mixture into two pans.

6. Take the cake out after 30 minutes. Should have left it in another 10 minutes so the top wasn't so tacky. Increase oven temp to 400 degrees.

7. Whisk 1 1/2 cups of half and half, 1/4 cup dry white wine, 1/4 cup flour, 1 tsp dill weed, 1/2 tsp salt, and 1/4 tsp thyme. Divide between the pans and bring to a boil while stirring continuously.

8. After sauce thickens, pour into a 2 qt dish. Stir in a package of sugar snap peas. Cut a roll of pizza dough into slices and arrange like shingles on top.

9.  Put into the oven 20 minutes before your guests are due. 10 minutes later, turn off the oven but leave the dish inside. 10 minutes after that, decide the top isn't baked enough, so turn the oven back on to 400 until you smell the juices overflowing onto the bottom of the oven and burning.

10. Dig in! Too late you realize the shrimp still have their tail shells on. Good thing it's so delicious!

N.B.--While I was writing this post, I looked back for the last time I used dill weed--only to discover that I had made this very same recipe 3 years ago. I asked why DH hadn't reminded me, and he said it was because afterwards I had become violently ill! Thankfully no guests were harmed in the making of this blog post.