Cooking Easter Brunch at Pat's, Van Ness, SF.

Frosting the cupcakes. Topped with toasted coconut shavings.

My first deviled eggs! From left to right: celery and onion deviled eggs, classic deviled eggs and bacon deviled eggs.

I put Pat to work as my sous chef! :)

Jenny brought flowers. :)

Mimosas.

The coffee table spread! Yaaaaay. From top to bottom: deviled eggs 3 ways; pita crackers topped with brie, peach, cranberry sauce; checkered cucumber tea sandwiches & tuna salad tea sandwiches; phyllo dough baked brie with flat bread crackers; fruit parfait with sour cream brown sugar dip; pineapple upside down cupcakes with coconut cream cheese frosting.

Salad with creamy Italian dressing and creamy butternut squash soup shots.

Biscuits and sausage gravy. Hashbrowns not pictured.

High-fiving Pat! Great cooking team! :)

Success! Haha. We had 12 very happy guests and there was more than enough food. Yay. Throwing parties makes me so happy.

Pat, on his second round! Haha. Well deserved.

Pat's roommate, Dan, passed out after being our taster, then helping in the kitchen, then eating. Major food coma. ;)