1 This is the beautiful Easter basket I received from Kevin - filled with lots of lovely lamb figurines and green and white decorated eggs.

2 Kevin made beautiful Easter baskets for my grandchildren - this is Truman's.

3 And, this is Jude's basket.

4 This large table in my Brown Room seats 16. It was just one of several set for the occasion - each one decorated differently.

5 An antique wicker basket filled with eggs served as a centerpiece on the long table.

6 It looks so scrumptious, doesn't it? Actually, this is not a real chocolate bunny, this one is a plastic mold, but it will last much longer.

7 I placed an Easter egg in the center of each bird's nest fern in the Brown Room.

8 Here is a purple egg nesting in the center of another.

9 On my mantel - goose and ostrich eggs decorated with gold stickers.

10 I dyed more than 200-eggs in all sorts of colors and patterns for this year's egg hunt.

11 The eggs were dyed in bold, dark colors and light, pastels. Some eggs were marbleized, while others were embellished with gold leaf. All these eggs were laid by my beautiful chickens.

12 And, these four gilded eggs were the special "golden eggs" - prizes went to those who found them.

13 Each hunter got a basket to collect their finds.

14 New York interior decorator and author, Jeffrey Bilhuber, and his son, Christoph, were among my guests.

15 This is the Nash, the grandson of my dear friend, Memrie Lewis. He loved playing with Peluche, and I am pretty sure Peluche loved playing with him too.

16 These are two of my neighbors, Marco Larsen and his young son, Dasch. Marco also helped plan my recent trip to Doha, Qatar. I will tell you more about that journey on tomorrow's blog. It was an amazing trip.

17 Here I am with the Easter Bunny! Everyone always loves seeing the Easter Bunny!

18 My annual Easter egg hunt was scheduled for 11am, and it was right at that time when the sun began to peek through the clouds. Here is the Easter Bunny leading the group to the hunt location.

19 It's really for the youngest guests, up to nine-years old, but everyone has a great time watching the kids find the eggs.

20 Jude found many eggs - she is a great egg hunter.

21 Dasch and Truman looked everywhere in the stable courtyard.

22 We hid more than 200-eggs - I wonder if they were all found.

23 Truman was determined to find the golden egg.

24 This is Juliette, the granddaughter of my good friend, Jane Heller.

25 I pulled out all the platters we needed for Easter brunch, and placed them on the counter, so the food could be plated easily and quickly.

26 I also labeled each platter - this is something that can be done the night before any party.

27 Egg cups were also counted and placed on the counter ready for the eggs.

28 Here are the biscuits just before they went into the oven.

29 Sous chef, Aron, buttered the tops of all the biscuits.

30 Pierre likes to peel the bottoms of the asparagus stalks and then tie the asparagus in bunches before blanching. We had delicious asparagus from Mister Spear in California. http://www.misterspear.com/index.php

31 The asparagus was decorated with these orange bunnies cut from steamed carrot strips.

32 A variety of horseradish sauces were provided for the kielbasa - we had beet horseradish, plain horseradish, and horseradish cream.

33 Rosemary sprigs from my vegetable greenhouse made a lovely garnish for the ham.

34 One of the first things Chef Pierre does is prepare all the vegetables. This is called "mise en place" - a French culinary phrase meaning "putting in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients.

35 Here is a lovely collection of carrots. These vitamin-packed carrots come in red, yellow, purple, and of course, orange. You can also find them in white.

36 These are delicious, small, tender white turnips. They are root vegetables and members of the cabbage family - full of vitamin-C.

37 Pierre steamed the artichokes and removed the hairy chokes. They were then filled with poached eggs and frisee. These giant artichokes are also from Mister Spear.

38 We also served the artichoke hearts - most people love artichoke hearts. They are low in calories and a great source of dietary fiber and anti-oxidants.

39 I removed the tops of all these eggs. They were filled with scrambled eggs and red salmon caviar.

40 Pierre scrambled the eggs, and then piped them into the egg shells before topping with the delicious salmon roe.

41 Matzo bread, or unleavened flatbread, was served on a cake stand.

42 My friend, Chef Pierre Schaedelin, has been helping me prepare wonderful meals for my family and friends for years. He has a catering business called PS Tailored Events. http://pstailoredevents.com

43 This ham was baked with a cognac and brown sugar glaze. It came from Pat LaFreida in New York City. http://www.lafrieda.com

44 This Benton's Smoky Mountain Country Ham was a gift from our friends at Blackberry Farm in Walland, Tennessee. https://shop.bentonscountryham.com http://www.blackberryfarm.com

45 Delicious giant asparagus was plated in this French antique majolica asparagus dish.

46 We had grilled cheese sandwiches for the children in fun Easter shapes - eggs, carrots and bunnies. They were a huge hit!

47 Here are those delicious biscuits fresh from the oven.

48 Fluffy, warm biscuits - perfect for any meal.

49 Some of the children dined in the courtyard outside my kitchen.

50 The table was set in jadeite and white.

51 Peluche, my 10-month old Chow Chow loved meeting all the visitors.

52 My original recipe for this cheesecake called for ricotta cheese, but I replaced it with fresh sheep's milk farmers cheese from Blackberry Farm - utterly delicious. http://www.marthastewart.com/354099/ricotta-cheesecake

53 The asparagus was served with a vinaigrette dressing, and more carrot bunnies decorated the ham.

54 Because lunch was buffet style, I decided to push the islands in my kitchen together, so guests could walk around one big serving station instead of two.

55 A delicious fruit salad with pineapple, grapefruit and orange slices was served along with the other savory dishes.

56 Here are those fresh biscuits and one of the glazed hams.

57 The red salmon caviar is from Russ & Daughters in New York City. We also got sliced smoke salmon, sliced sable and smoked sliced sturgeon from Russ & Daughters - it is one of my favorite shops - I've been going there for years. http://www.russanddaughters.com

58 Pea and potato pierogi - a traditional favorite in my family. http://www.marthastewart.com/1144156/potato-and-pea-pierogi

59 The poached eggs with frisee and mache served in the hollow artichokes - they were so good. http://www.marthastewart.com/340956/easy-poached-eggs

60 A fresh green salad of frisee and mache was also provided.

61 Above - fresh spring vegetables - peas, baby turnips, and fiddle head ferns.

62 Here I am with Chef Pierre - it was a wonderful Easter feast.