Easter Sweets

I recently met with three writing colleagues to discuss the anthology we are working on. This, of course, was not a face-to-face meeting; we used Skype, and it was good see and be with each other. After the meeting’s work was done we reverted to socializing,  catching up on things since we last were physically present to each other before sequestering ourselves to avoid the COVID-19 virus.

The subject of Easter arose, and one writer reminisced about the chocolate bunnies her grandma provided. I responded that I felt the bunnies were a fraud because they were hollow inside.

I can’t remember when, or if, I ever believed in the tooth fairy, the Easter Bunny, or Santa Claus (who sometimes posed as Kris Kringle for obscure reasons). I think my parents were aware of my being on to the ruse, but I acted out my expected role for the sake of maintaining family solidarity and for my younger sister who was deep into fairies. My reward was a chance at all the goodies.

I love jelly beans in all their wonderful varieties, especially the big ones with shells that crumble deliciously on my tongue. Chocolate was good, but not a top favorite. Soft, chewy sugar bunnies and chicks with a slight glaze on their surface were right up there, almost at jelly bean level. The same for sugar foam bananas.

I tried to get excited about coloring Easter eggs, but one was enough for me to eat. They took up too much room in my stomach, which room could otherwise be available for the sugary treats.

I thought to search for eggs and candies in backyard bushes or obscure places in the house was pretty stupid and a waste of time, but I went along with this too.

I was greedy with the jelly beans. I attempted to hoard them for later enjoyment, but I am addicted and just don’t have the discipline to keep them longer than 24 hours.

I liked having the relatives and other adults focused on me and my sister during the time the fairies were real for her.

It all faded when my sister had reached age nine and the family couldn’t maintain the fictions anymore.

I still look forward to those jelly beans at Easter time.

About Ron Pavellas

Expatriate American living in Sweden with wife. Retired from employment in the USA. Currently focused on blog articles, memoirs, and creative writing.
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2 Responses to Easter Sweets

  1. Vasil Georgiev says:

    Hi Ron, Thank you for your blog article “Easter Sweets”. Because of  the COVID-19 the celebration of  Easter holiday will change profoundly. Nevertheless, Jeanette and I are going to perform  all necessary items for celebrating  Easter i.e. colored eggs and typical Bulgarian “kozunak” (cake prepared according to national prescription). Orthodox Easter is a week after Catholics one.

    Have a nice time. Best, Vasil


    • Ron Pavellas says:

      Thanks for the commnet, Vasil. I discovered the ingredients of ‘kozunak’ on the Internet, and now share them: Ingredients: 4 teaspoons active dry yeast, 4 teaspoons sugar, 1 large egg (lightly beaten), 3/4 cup scalded milk (cooled to 110 F), 3/4 cup raisins, 1/4 cup rum, 1 lemon (zested and juiced), 1 cup milk, 1 cup sugar, 2 ounces butter (melted), 1/4 cup vegetable oil, 5 large eggs, 1 teaspoon vanilla, 9 cups all-purpose flour,1 teaspoon salt, Optional: 1/2 cup sliced almonds.
      The preparation can be seen here, for any readers who wish to follow the example set by you and Jeanette:


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