When I saw that M&Ms had a limited edition flavor that was out for Easter, I figured what better to post this week than a review of them? For some reason this flavor is exclusive to Target, which actually has apparently happened before but I’m just now finding out about. In doing some digging it seems that M&Ms has released a few different seasonal flavors to Target in the past. I am now kind of upset that I missed out on some potentially awesome limited edition M&Ms. But I found out about these ones! And since we happened to be driving past a Target the other day, I managed to obtain a package. They’re definitely being marketed as a spring/Easter candy since the green M&M is wearing bunny ears (unless it’s all some sort of elaborate Playboy ad, but I doubt it). Other than the pastel colors I’m not entirely sure why they chose to make this flavor for Easter. Strawberry shortcake is much more of an early summer dessert, when strawberries are in season than it is a spring one. Seasonally appropriate nitpicking aside, let’s find out how these M&Ms taste.
There’s a bit of a tradition here at Poor Couple’s Food Guide where, the week after Easter we go to the local drug store and buy a massive amount of the Russell Stover eggs for super cheap on clearance. We usually eat about 4 and then have the rest in a bag for most of the year. You’d think we’d have learned our lesson by now, but it hasn’t happened yet. This year however, a flavor jumped out at me and I couldn’t wait until after Easter to try it – key lime. The package caught my attention because I am a large fan of lime flavored things. I’ve lamented before the fact that green apple has been taking over lime as the go-to green flavor, so anytime I see something that’s still lime, I’m game.
While it didn’t really feel like it since it’s still barely spring out, Easter was this past weekend. You colored your eggs, hid them, found them…and now what? Eat them of course! If you’d like you can just straight up eat hard boiled eggs as is, but that gets pretty boring. My favorite way to use up Easter eggs is by making egg salad. There are a lot of fancy egg salad recipes out there, but I’m going to share my basic egg salad recipe with you.
Easter is supposed to be a time of rebirth and rejuvenation. It’s also a time of year when people dole out copious amounts of chocolate and sugar to kids to celebrate a carpenter coming back from the dead 2000 years ago. I don’t see the connection. Nonetheless, Easter is a pleasant holiday and important day for both Christians and worshipers of the Easter Bunny. Perhaps the most common tradition is dyeing eggs. Most people do so using the preset color kits you buy from the grocery store which range from simple color tabs that cost a handful of pocket change, to elaborate setups involving paintbrushes, stickers, foil and other craft standbys. Most if not all of these kits use artificial dyes that are effective, but are made in gigantic factories from chemical compounds and broken dreams. Hell, red dyes are barely existent nowadays on account of the fact they just straight up caused cancer. Never fear however, as there are certainly natural alternatives to cancer eggs! And by alternative I mean the way people dyed eggs for centuries until being replaced with harsh dyes.