Lilium longiflorum, the Latin name for the Easter Lily, is native to the Ryukyu Islands of southern Japan.
The Easter Lily, the traditional time-honored flower of Easter, is highly regarded as a joyful symbol of beauty, hope and life. The large, trumpet-shaped, fragrant white flowers make a meaningful gift that embodies the very essence of the celebration of Easter.To keep your Easter Lilies fresh and fragrant for as long as possible, purchase potted plants with flowers at various stages of opening and with abundant, dark green foliage. As the flowers open and mature, pinch off the yellow anthers before the pollen sheds. The yellow pollen will stain the other white flowers. Once a mature flower has started to wither, you may cut it off at the base to better showcase the new buds.Easter lilies thrive in moderately cool temperatures (no higher than 65 degrees Fahrenheit) and enjoy bright, but indirect natural sunlight. Keep soil moist and well-drained. Avoid over-watering. Remove any decorative wrappings or coverings, which can trap standing water in the pot.You can expect your potted Easter Lily to bloom for 1-3 weeks around the Easter holiday. Despite its name, the natural bloom for the Easter Lily is actually during the summer. Under controlled greenhouse conditions, the lily is brought to an early bloom in time for Easter. If you want to continue to enjoy your lily for years to come, try planting the bulb and remaining greenery in your garden after the flowering is finished. Subsequent blooms will occur naturally in the summer.

INGREDIENTS 

* 8 eggs
* 1 tablespoon mayonnaise
* 2 tablespoons prepared Dijon-style mustard
* 1 teaspoon dried dill weed
* 1 teaspoon paprika
* 1/2 red onion, minced
* salt and pepper to taste
DIRECTIONS

1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
3. Serve on bread as a sandwich or over crisp lettuce as a salad.

Antique Easter cards

(by Joyce Kilmer)

“Romantic Ireland’s dead and gone,
It’s with O’Leary in the grave.”
Then, Yeats, what gave that Easter dawn
A hue so radiantly brave?
There was a rain of blood that day,
Red rain in gay blue April weather.
It blessed the earth till it gave birth
To valour thick as blooms of heather.
Romantic Ireland never dies!
O’Leary lies in fertile ground,
And songs and spears throughout the years
Rise up where patriot graves are found.
Immortal patriots newly dead
And ye that bled in bygone years,
What banners rise before your eyes?
What is the tune that greets your ears?
The young Republic’s banners smile
For many a mile where troops convene.
O’Connell Street is loudly sweet
With strains of Wearing of the Green.
The soil of Ireland throbs and glows
With life that knows the hour is here
To strike again like Irishmen
For that which Irishmen hold dear.
Lord Edward leaves his resting place
And Sarsfield’s face is glad and fierce.
See Emmet leap from troubled sleep
To grasp the hand of Padraic Pearse!
There is no rope can strangle song
And not for long death takes his toll.
No prison bars can dim the stars
Nor quicklime eat the living soul.
Romantic Ireland is not old.
For years untold her youth will shine.
Her heart is fed on Heavenly bread,
The blood of martyrs is her wine.