Here’s how our Pascha repast looked last year, when the Eastern Orthodox Easter observance came two weeks earlier than this year’s.

Grilled leg of lamb, medium-rare, roasted Greek potatoes, and fresh asparagus suit me as a perfect follow-up to the Eastern Holy Week observations. Or the marathon, as some justifiably refer to the sequence of services.

The quartered, peeled potatoes were coated with a mixture of olive oil, lemon juice, garlic, oregano, and fresh rosemary and placed on a small baking tray that had been sprayed with oil to make the cleanup easier. When done, the crusty exterior covered a hot creamy interior that melted in the mouth. As my late German mother-in-law would have said, this is better than God living in France.

Let me say I’m looking forward to another round today, fully aware of the glorious experience awaiting those who have observed the nearly seven weeks of strict dietary restrictions they call fasting. Truly.