We hosted family brunch for Easter this year, and it was so nice to be able to do that again.
I hadn’t exercised that part of my brain in so long (since planning our wedding!) so it felt nice to plan a menu and put together a table setting.
Looking back, it seems that hosting events pre-COVID was an opportunity for me decorate, try new recipes, create and complete a DIY projects, and share it to the world with a trending hashtag in hopes of inspiring someone with an idea.
Although I still find those elements of the planning process to be fun and a good occasion to apply my creativity and share it with the world, these days, I see hosting through a different lens.
Two years into the pandemic and not wanting to take our gatherings for granted, my focus shifted to a comfortable layout to enable joyful gathering and chatter.
And of course, good and easy-to-assemble food. Food always remains the focus, but I realize I don’t need to always prepare it from scratch.
Our brunch menu started with quiche appetizers and mixed green salad.We then had a bagel station, combining Scandinavian and Lebanese toppings. Smoked salmon, dill and onions, and labneh, cheese and cucumbers.
And finally, a mandatory patisserie station filled with maamoul, scones, croissants and my colourful fruit salad. The fruit salad is one that’s always been a hit at our family brunches. It’s an elegant salad made with orange slices, pomegranate seed, crumbled halva and a drizzle of honey.
As for decor, I kept it very simple. I used our grandmother’s vintage teacups and tablecloth, and fresh flowers filled the room.
So did laughter, stories and new dreams.
Happy Easter and rebirth, friends.