Aging Peeps

I am much enamoured of Easter and Passover foods and find this my favorite season for chowing down. Of course, bright pink marshmellow peeps are a favorite, but they must be aged just right. Start by pricking several pin holes in the cellophane wrapping approximately 3 weeks before Easter. Let their peaks and beaks get slightly crunchy, but keep the inner marshmellow pliant. You can't err on the side of too stale. They were made to be stale.

I'm also feasting on garlic matzos — a seasonal favorite. I put down a few gallons of borscht as well. Also, can't get enough jelly beans.