🥚 The Curious Case of the Kinder Egg 🍫

If you’ve ever cracked open a Kinder Egg, you know it’s not just candy—it’s a mini adventure in foil. Invented in 1974by the Italian confectionery giant Ferrero (yep, the same folks responsible for Nutella-fueled toast addictions everywhere), the Kinder Surprise was inspired by the Italian tradition of giving chocolate eggs with tiny toys inside for Easter. Ferrero had a brilliant idea: why not give kids that sugar-fueled dopamine rush all year long? Thus, the world’s most mysterious chocolate orb was born.

​

Each egg is made of delicate layers of milk and white chocolate, encasing a bright yellow capsule that hides a surprise toy. But these aren’t your average “choking hazard” toys—they often come in collectible sets, involve DIY assembly, or even have moving parts. Basically, it’s chocolate meets engineering. And yes, they still somehow manage to be more satisfying than the stuff in most adult Happy Meals.

​

Most Kinder Eggs are made in Erurope, but here’s the twist: the classic Kinder Surprise is banned in the U.S. thanks to a decades-old FDA rule that says you can’t put “non-nutritive objects” inside edible things. (Apparently the FDA has never met a gummy worm 🐛.) That’s why we get the Kinder Joy here instead—a brilliant workaround that splits the egg in half: one side for the toy, one side for creamy chocolate and crispy wafer balls you eat with a tiny spoon. It’s not exactly the same, but it’s still ridiculously fun.

​

Did You Know: Some Kinder toys are designed by actual artists and engineers. There’s even a market for vintage ones, with certain figurines selling for hundreds of dollars. So maybe check your couch cushions for tiny plastic hippos—you could be sitting on a goldmine.

🌷🥚 Easter Foods Around the World 🥯🌷

Sure, Easter in the U.S. means ham, chocolate bunnies, and those suspiciously shiny jelly beans. But hop a plane (or just your imagination) to other parts of the globe, and you’ll find a deliciously diverse table of Easter traditions. Here are some lesser-known festive favorites from around the world—each one a tasty way to explore a new culture, and yes, you can find the ingredients to make them right here at Ava’s 🧺✨.

​

🇵🇹 Portugal – Salted Cod (Bacalhau da Páscoa)

Forget ham—Portugal’s Easter star is bacalhau, or salted cod. Despite Portugal having no shortage of fresh fish, salted cod is beloved because it keeps forever and can be transformed into dozens of dishes. One Easter favorite involves poaching it, layering it with boiled eggs and potatoes, and drenching it in garlicky olive oil. It’s humble, hearty, and weirdly luxurious. Ava’s stocks sustainably sourced salted cod if you’re feeling bold and bacalhau-curious.

​

🇲🇽 Mexico – Capirotada

This savory-sweet bread pudding is a Lenten staple in many Mexican households and often graces the Easter table too. It includes toasted bolillo (a kind of crusty roll), soaked in a syrup made from piloncillo (raw cane sugar), cinnamon, and cloves, then layered with cheese, nuts, and sometimes dried fruit. It’s like dessert and dinner had a deeply theological conversation and came out delicious.

​

🇮🇹 Italy – Torta Pasqualina

This springtime pie from Liguria is a showstopper: a flaky pastry shell layered with chard or spinach, fresh ricotta, and whole eggs that bake right into the filling and reveal themselves in slices like a magic trick. It’s vegetarian, very green (in a Pope-approved kind of way), and totally worth the effort. We’ve got the chard, the ricotta, and the eggs—just bring the pie pan and a bit of patience.

​

🇫🇮 Finland – Mämmi

Let’s be honest: mämmi looks like mud. But looks are deceiving—this traditional Finnish Easter pudding is made from water, rye flour, and powdered malted rye, slow-baked until it turns into a dense, bittersweet paste. It’s usually served cold with cream and sugar, and it’s oddly addictive if you like earthy, malty flavors. We carry the ingredients if you're up for a true culinary experiment!

​

🇱🇧 Lebanon – Maamoul

These delicate little filled cookies—made with semolina dough and pressed into ornate molds—are stuffed with dates, pistachios, or walnuts and scented with orange blossom or rose water. In Lebanon, families gather to bake hundreds of them before Easter, handing them out to neighbors and guests. They’re gorgeous, crumbly, and perfect with coffee. We’ve got all the key ingredients for the ambitious among you.

🐇 Hop Into Spring with White Rabbit Riesling 🍷

Looking to elevate your Easter celebration without hosting a six-course brunch for 14 relatives you barely know? Enter White Rabbit Riesling—your new springtime sidekick in a bottle. This wine is as whimsical as its name—It’s inspired by the “Hase” (German for rabbit), a traditional symbol of fertility, renewal, and “let’s drink wine and pretend winter didn’t happen.” Oh, and it’s named after the Hasensprung vineyard—which sounds like a yoga pose but is actually one of Germany’s top spots for growing delicious grapes.

So, what’s it taste like? Imagine if tropical fruit, white flowers, and a lemon spritz went on a hike through an alpine meadow and came back chilled. This off-dry Riesling has just enough sweetness to charm you, balanced by a zippy acidity that makes it dangerously food-friendly. From honey-glazed ham to Easter egg curry (don’t ask), White Rabbit handles it all. Think of it as the Switzerland of wines: neutral, elegant, and not here to start drama at dinner.

Why is it the perfect Easter pairing? Well first, it has a rabbit on the label, which frankly does a lot of heavy lifting. But more importantly, it’s light, bright, and cheerful—exactly the kind of wine you want when you’re pairing chocolate eggs with deviled eggs. Plus, at around 9.5% ABV, you can sip steadily without needing to take a post-brunch nap under the table (unless that’s your thing!). Stop by Ava's to pick up your next surprise stunner. 🐣🥂🍇 Cheers!

⏰🥫 Expired by Dates: Spoiler Alert—They’re Not Always Spoiled! 🥫⏰​
​

Ever look at a “Best By” date and think, “Well, I guess today’s not your day, pasta sauce”? Many of us assume these dates mean food automatically turns into some sort of culinary pumpkin at midnight, but that’s usually not true. “Best By” dates indicate when products are at peak flavor—not when they’re unsafe to eat.

California is stepping up to reduce confusion (and waste) with Assembly Bill 660. Starting July 2026, you’ll see clearer labels like “Best If Used By” (peak quality) and “Use By” (safety). Until then, trust your senses: if your cereal isn’t staging a protest or your canned beans haven’t grown legs, they’re probably fine.

Packaged goods often last far longer than their printed dates:

• Canned Goods: Safe and tasty for years past the date, as long as the can isn’t bulging or leaking (because nobody likes surprise explosions in the pantry).
• Dry Pasta and Rice: These staples might outlast some of your friendships—store them cool and dry, and they’ll stick around practically forever.
• Crackers and Cereals: May lose a little crunch, but are usually safe to munch well past their dates—just think of them as “wisdom-enhanced.”

At Ava’s, we want to help reduce waste and save you money. If you spot something past its date, don’t ghost it or throw it out—bring it to a store team member. We might just be able to reward your bravery with a discount! Let’s keep our planet greener and wallets thicker, one “expired” snack at a time. 🌎💸😉