Easter Egg Treasure by Nancy J Cohen

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Eggs represent symbols of renewal and life in many cultures. They’re part of the Easter tradition as well as the Passover Seder. In 1885 Russia, Tsar Alexander III presented his wife, Maria Fedorovna, with a jeweled egg created by Peter Carl Fabergé and he continued to do so each Easter season. His son continued the family tradition with his wife.

Each egg opened to reveal a valuable surprise inside, such as a gemstone pendant, a lady’s watch with gold hands, or a diamond-set miniature crown. The Hen Egg, for example, had a white enameled shell that opened to reveal a yellow-gold yolk. This in turn contained an enameled golden hen with a replica of the Imperial Crown and a ruby pendant.

Out of the fifty eggs crafted, only forty-three survived. Their worth can range in the millions. Even Queen Elizabeth II owned three Imperial Eggs as part of the Royal Collection. Many of the others are in Russia or in American museums

How does this piece of history relate to my story? In EASTER HAIR HUNT, hairstylist Marla Vail is helping to clean up after an Easter egg hunt at a historic manor. Instead of finding dyed eggs, she discovers a priceless Fabergé egg lying next to a dead body in a bunny suit. But when she investigates, she lands in a basketful of trouble. The estate owner’s son may be involved along with the security chief, the café manager, the gift shop lady, and the head docent. Can Marla use her eggcellent sleuthing skills to expose the killer and crack the case?

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Slow Cooker Roast Leg of Lamb

Nancy J. Cohen

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Course Main Course

Ingredients

  

• 3-4 lb boneless leg of lamb
• 4 cloves garlic (cut in half)
• .75 ounce Fresh Rosemary
• Olive Oil
• 1 lemon (halved)
• 1 jar mint jelly (optional)

Instructions

 

• Using a small knife, make several incisions in the lamb. Stuff a half clove of garlic and a few rosemary sprigs into each cut. Drizzle a small amount of olive oil over lamb. Place the meat in the slow cooker. Squeeze the lemon over the lamb, and drop the lemon shells into the slow cooker. Cook the lamb on low for 8 hours or until the meat easily pulls apart. It should register at least 135 degrees on a meat thermometer.
• Uncover and discard lemon shells and rosemary sprigs. Transfer meat to cutting board. Cover with foil and let rest for 15 minutes. Slice and serve warm with mint jelly on the side. Serves 6 to 8.