Hello, it’s Easter and all around the world a lot of baking and cooking has been done in preparation. Even Bernardo has been busy in the kitchen, dunking tea bags in hot water. Those cultures that celebrate Easter probably have their own peculiar ways of doing it. In the Portuguese-speaking countries you will probably be offered massa sovada (which translates as kneaded dough, massa being the word for dough). It is a sweetbread. Like many Portuguese cakes and pastries, it has heaps of sugar and lots of egg in it. Some flour too, I would guess. If you want to know more just Google massa sovada and some recipes will pop up. A good Portuguese cook that I know (que se chama Maria) adds a nice touch – she boils eggs in water and cochineal (which, as I have just discovered by looking up that word, comes from a scale insect!) to give the eggshells a pinkish hue and then she puts the egg in the dough to bake. Here is a picture of the breakfast I am about to consume. I didn’t have a lens big enough to fit in my lunch 🙂
Happy Easter in French is joyueses Pâques (for some reason it’s plural), in Portuguese it is feliz Páscoa, in Spanish feliz Pascua, in Italian buona Pasqua and in Romanian it’s Paște fericit.
The respective words for Easter egg are: oeuf de Pâques (F), ovo de páscoa (P), huevo de Pascua (S), uovo di Pasqua (I) and ouă de Paște.
Thus wik I um en Orklind lurneng u niw lingweg: Nu Zilend lnglesh. Tha Keewees huff u cumplatly dufforont vuwal systim. Huppy Istar!