Christmas has the tree. Halloween has the pumpkin. And, Easter has the egg. In spite of the moaning and groaning coming from all corners of the world as frustrations mount and stress soars during festive times -- humanity can't deny our traditions are as much apart of us as are our fingers and toes.
With Easter just a mere two weeks away, many are rushing around decorating their homes with fluffy white bunnies, yellow chicks, jelly beans and Easter Eggs in every possible form imaginable to mankind. Ah yes, wicker baskets in all shapes and sizes are being stuffed with Easter goodies even as you read this. And I'm not talking about those baskets arriving mysteriously in the overnight hours on Easter Eve. No friends, I'm talking about the hundreds of thousands of baskets holding the holiday's prize possession -- the Easter egg.
Admittedly the chocolate variety, especially that which has been decorated with little icing ruffles and teeny tiny flowers and weighs in at 1/4 to 1/2 pound, enjoys top billing with most people during Easter. However having worn braces in my early teens, I can assure you that despite the brisk business currently bringing smiles to chocolate manufacturer's all around the world chocolate eggs are mere babes from a historical perspective.
The real 'star" of the day is the straight from the farm incredible, edible egg. With roots dating back to the Crucifixion according to many legends, it's easy to appreciate modern technology's contribution to decorating the Easter egg. Long before liquid food colorings and egg dye tablets were invented, Easter eggs were transformed into little treasures by using the natural dye extracted from boiling water with vegetables, fruits and other plants such as spinach, beets, red cabbage, yellow onions, coffee grinds or tea leaves.
With Easter just a mere two weeks away, many are rushing around decorating their homes with fluffy white bunnies, yellow chicks, jelly beans and Easter Eggs in every possible form imaginable to mankind. Ah yes, wicker baskets in all shapes and sizes are being stuffed with Easter goodies even as you read this. And I'm not talking about those baskets arriving mysteriously in the overnight hours on Easter Eve. No friends, I'm talking about the hundreds of thousands of baskets holding the holiday's prize possession -- the Easter egg.
Admittedly the chocolate variety, especially that which has been decorated with little icing ruffles and teeny tiny flowers and weighs in at 1/4 to 1/2 pound, enjoys top billing with most people during Easter. However having worn braces in my early teens, I can assure you that despite the brisk business currently bringing smiles to chocolate manufacturer's all around the world chocolate eggs are mere babes from a historical perspective.
The real 'star" of the day is the straight from the farm incredible, edible egg. With roots dating back to the Crucifixion according to many legends, it's easy to appreciate modern technology's contribution to decorating the Easter egg. Long before liquid food colorings and egg dye tablets were invented, Easter eggs were transformed into little treasures by using the natural dye extracted from boiling water with vegetables, fruits and other plants such as spinach, beets, red cabbage, yellow onions, coffee grinds or tea leaves.
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