I know it's Greek Easter from the smells:

Vinegar and onionskins to dye the Easter eggs on Wednesday.
Vanilla and pure butter to make the Tsoureki (cake) on Thursday.
The smell of fields full of red poppies on the Friday, when no cooking is allowed.
The dill that goes into the Magiritsa soup Saturday evening.
The beeswax from the candles burning on the way to the church on Saturday before midnight.
The firecracker smells at midnight on Saturday.
The charcoal from thousands of fire pits in the countryside, early on Sunday morning.
The "knissa" (smoke from burning fat) from the roasting of the lambs on the spit.
But most of all, the retsina that we would be drinking.

If I were there.

F*ck...