Trinity’s Table: Easter With a Conscience


On Chevron eggs + Fair trade chocolate bunnies + a Family favourite recipe.

By Trinity Robertson

I LOVE Easter. I love the day. I love going to church for Easter service. I love decorating my home, I love decorating eggs with my kids and I love dinner with friends and family.

Still, Easter is one of those holidays where I struggle to keep the balance of the meaning of the day, while still including the joy and fun it can bring to my children. I can remember the excitement and mystery behind the possibility of a giant rabbit hopping into our home in the middle of the night, hiding treasures. Hunting for my Easter basket and the joy of finding it, are fond memories. I want my kids to enjoy the day, but I don’t want a giant bunny to get all the credit for it. For me, the reason for celebrating this day is Jesus.

I would love to share a bit of what I do to make the day special. At this point, however, I would like to tell you that the settings on my SLR baffle me. I have two modes: automatic and no flash. Lighting is a complete enigma for me. {I wish I knew someone with mad camera skill, big beautiful brown eyes and a really funny column she writes on Fridays.} Alas, these are my pictures, so no judging! K?

The Table

This is my table this year. Well sort of … This is what it will look like for our smaller family dinner. Our actual Easter Sunday dinner will include about four times as many people this year.

I also have a confession: My house may look very clean in these pictures, but hidden in my kitchen sink are the flattened out dirty dishes from last night’s dinner and I threw all my mess on the couch. Now you know.

I kept the color scheme soft and neutral this year. I was tempted to do orange, but I chickened out. I did, however, add a punch with my little chevron eggs.

How-To: Chevron Eggs

Trin’s DIY: Fair Trade Chocolate Bunnies

This Easter I was trying to be more aware of the chocolate I’m buying. I don’t know if any of you tried to find fair trade Easter chocolate, but either it cost a kazillion dollars online or I couldn’t find it at any of my local stores. I did a little research and this is what I came up with: chocolate bunny molds, thanks to They have a TON to choose from and the molds are reasonably cheap, just a few dollars. I then went to my local supermarket and bought some bars of fair trade chocolate. After reading a few different tutorials online (google for instructions and techniques) I have learned: chocolate is tricky. Air bubbles form mysteriously in the chocolate and sometimes the bunnies don’t come out of the mold properly.  Don’t worry, I made the ultimate sacrifice and ate the broken bunnies. The ones that do survive, however: adorable!

I am sure with a little more research this could easily be mastered, but my boys think the chocolate bunnies are perfect. And I love them! I had intended on doing a larger bunny along with these smaller bunnies, but that mold is somewhere on a delivery truck right now …

A couple of chocolate tricks I did learn:

  1.  Tap the molds on the counter. This settles the chocolate and helps with some of the air bubbles.
  2. Make sure the chocolate gets nice and cold before you pop it out.
  3. You will have to clean off the edges of the bunny from the little bits that escape from the mold.
  4. And, as with most things in life: Don’t rush the process.

The Meal

My sister Daniela makes one of the most delicious hams I have ever tasted. Seriously. Danny started making this recipe a few a years ago and it has become an Easter tradition.

Here it is:

Danny’s Ham with Bourbon, Molasses and Pecan Glaze 

Adapted from Epicurious

Serves 12


½ cup fresh unfiltered apple juice

¼ cup bourbon

1 ¾ cup packed dark brown sugar

1 cup of pecans, toasted, cooled and finely ground

¼ cup light unsulphured molasses

3 tablespoons dry mustard

1 whole bone-in 16-18 pound ham.  Not the pre-formed kind.


Boil juice and  bourbon in small saucepan until reduced to scant 1/3 cup, about 6 minutes. Combine sugar, pecans, molasses and mustard in a bowl  Add bourbon mixture; stir to form thick paste.

You can make this up to two days ahead of time. Cover and refrigerate and just warm it up when you’re ready.

Cooking the Ham

Lower rack to lower third of oven then preheat to 325 degrees. Line the roasting pan with foil leaving an overhang on each side. Trim off the skin and all but ¼ of inch of fat from the ham. Place ham fat side up in the pan. Roast until thermometer inserted into thickest part registers 130-135 degrees Fareheit. About 10 minutes per pound or two hours and 40 minutes for a 16-pound ham.

Remove the pan from the oven and increase the oven temperature to 425 degrees. Lightly score the fat on the ham in a diamond pattern. Rub glaze thickly over the top and sides of the ham. Return the beauty to the oven and roast until glaze is deep brown and bubbling, about 25 minutes. Let the ham stand at least 20 minutes and up to 45 minutes.

Happy Easter!

So, dear SheLoves readers:

  1. Do you have a favorite recipe for Easter?
  2. How do you decorate your eggs?
  3. What are your plans for Easter this year?


About Trinity:

I have entered into a new season of my life. Each day brings something new and I am looking forward to seeing what lies ahead. I am loving being home with my kids, being a wife, spending time with family and friends.I love my home. It is our sanctuary, a place for God, rest, memories, love, laughter and happiness. We come together to grow, support, cry, get angry, celebrate, act crazy, be goofy, and strengthen…knowing this is the place we won’t be judged or criticized but instead where we will support and encourage and guide. Mistakes are forgiven and second chances never run out. To gather with my friends and family for a times of joy and love is the place I most love to be.

I blog with my sister at Lime in the coconuts.