Spring is my favourite season in western Slovakia. The sun starts showing itself again, new signs of plant life begin to appear. Bear garlic, the European version of ramps, carpets the forest. And the trees burst into bloom.
March was a month of chicken pox here, and we limped into Easter. On Palm Sunday, instead of palms we use branches of pussy willows at the church.
Easter Sunday lunch is, of course, rezne (schnitzel) – deep fried breaded cutlets. My oldest daughter loves to cook, here she helps her dad. Hammered pork (sometimes chicken) is dipped first in finely ground flour, then beaten eggs, and then breadcrumbs before being deep fried.