Goodness, what a whirlwind it’s been! Here I am, nestled back in Missoula after a delightful trip to Charleston and the Florida Keys. Last week I put on an Easter brunch for a lovely client here in Missoula. It feels like the calm before the storm, as I’m about to dive headfirst into preparations for multiple fish camps this summer. Wish me luck!
This Easter, I wanted to create something truly special, a proper feast to celebrate the arrival of spring. The air here in Montana is still a bit crisp, but you can feel that hint of new life, and it just begs for a celebratory meal. And a feast it was!
I had such fun putting together an Easter-themed charcuterie board, laden with all sorts of seasonal delights – a colourful array of cheeses, fresh fruits, cured meats, and little spring-inspired nibbles. It’s always such a joy to see people gathered around, picking at a beautiful board like that.
The aroma of freshly baked hot cross buns with a sticky, sweet apricot glaze filled the kitchen, a truly comforting and traditional treat that always brings a smile. For the main event, a beautifully spiralled ham took centre stage, glistening and perfectly carved. And, oh, the sides! A rich, creamy cauliflower au gratin provided that comforting, hearty element. But the real showstopper, if I do say so myself, was the platter of delicate deviled quail eggs. They’re such a delightful, miniature twist on the classic, and always a talking point.
It was a busy but utterly joyful day, filled with good food, lovely company, and the general cheer that only Easter can bring. As I clear away the last of the dishes and mentally tick off ingredients for upcoming menus, I feel a deep sense of contentment. From the historic streets of Charleston to the majestic mountains of Montana, and with the promise of more adventures on the river this summer, it truly feels like a blessed life, filled with the joy of cooking and sharing. Bring on those fish camps!