Easter is a funny time of year for me, a time when I often feel nostalgic for life in the UK. In reality, it’s probably raining over there but I can’t help envisaging a sunny, crisp Spring morning, a country church service, branches of gnarled blossom trees heavy with petals (although we have these here in Sing too) and armfuls of beautifully fresh daffodils.
In fact, I banged on about it all here exactly a year ago.
This time I am relived of the task of providing lunch. Instead we are the guests of some lovely friends who are hosting an Easter brunch. I have had the usual debate of what to bring that might be helpful but also a little bit creative…and have come up with this:
Quails egg chocolates (nice as they are from France, so proper, melting Euro choc vs the Asian/Aussie wax-pumped-non-melting variety; thank you Cold Storage) coupled with some real quails eggs that we have cooked and (the horrible part to do) peeled, so they’re ready-to-go eats.
As everything is presented in egg boxes, they all match beautifully and I’ve bundled them up with a black satin ribbon.
I have a bit of an obsession with black ribbon at the moment. It’s certainly not very Easter-ish but it is, at least, chic.
Easter egg image courtesy of Boston Waterfront