Here’s this year’s edition of my locally famous butter lamb:
As usual, I see only the flaws. For one thing, this one looks a bit haughty, perhaps owing to the camera angle. (Our kid has a saying: The higher the camera angle, the lower the self-esteem…)
Here’s a Wikipedia explainer for anyone who’s wondering what a butter lamb is. And here’s an illustrated tutorial I did in a blog post several years back.
I’ve been making butter lambs ever since one long-ago year my snowbird in-laws found themselves without southbound relatives visiting for Easter who could bring a store-bought version from a Buffalo supermarket and were unable to locate one for sale in Florida. So, probably for 15 or 20 years now. The lambs are simple to make if you’re determined and patient, and I look forward to doing it every year.
Since Easter 2020, we’ve dropped off the lamb for a feast we did not attend, but tomorrow we are dining with family again. We’ll get to enjoy the buttery sculpture on Easter rolls firsthand!
That’s all I got. Open thread!
