I don’t know about Lizzie, but this Queenie is tired! I decided to have a watch breakfast party and addressed the invitations to my “Lady” friends and asked them to wear tiaras.
Then I started planning, preparing, painting, pruning, and polishing.
Then came the great storms and flood to our yard…five days before the wedding, we’ve been hauling logs and branches, racking up debris and clearing out the muck.
Then came the virus with a scratchy throat, itchy ears and a dry hacking cough that kept me up at night (hence, the watching of all things royal on BBC!) Then I called my doctor to give me drugs. Things got better! And the sun actually shined down on our little town after 2 weeks of rain!
Then came the cooking the night before and at 11:30pm, the kitchen sink plumbing decided to leak right before I was going to clean all the prep dishes. I cut off the water there and cleaned them in the guest bathroom…things were getting more common around here than I wanted. Oh well! Our friend who is a plumber saved the day in the morning, so…
It was time to celebrate the the big day!
Rose petals lined the walkway and a cheeky sign greeted the Ladies…
and we all agreed it was true!
The Royal Engagement photo and childhood pictures smiled upon the events of the morning…
A commoner’s Toby jug and paper flower with a pink Union Jack. Gotta love mixing up the royal proper with the “right propah” to celebrate!
I had recorded the wedding ceremony and the Ladies were due after dropping of kids at school. Here’s the scene after our boys took off for school.
Ladies must adorn themselves in jeweled finery!
The mantle…don’t those recycled paper flowers from another event look festive?
Close ups of the crown,
the framed Royal portrait with monograms.
We ate, drank and were thrilled to see the pomp and pageantry of the magical day.
My friend Sonya won the award for knowing all things royal…she got up early to watch in real time! If it weren’t for her, we would have missed out on lots of tidbits!
Just like an English muffin…Royal flourishes in all the nook and crannies.
The decorations and tables were decorated with a Mackenzie-Childs inspired theme…
the dessert table with Sticky Toffee Pudding and toffee sauce and chocolate covered strawberries…
The English Muffin Egg Strata was delish! Pink Kalanchoes are nestled within the gold crown centerpiece.
Ladies Stacey and Julie!
And, of course, my loyal servant had to dress the part…even if he is a French waiter!
Coffee, tea and Mimosas…
The sign on the loo door…and that’s not for William and Catherine, either!
Another reason to hate Kate!
Lady Polly shared how much fun it was to shop for a big, floppy hat...
my necklace for the day!
We all decided that we were very happy in our common marriages
and rhinestone tiaras and rings…
and to be able to be free and do what we want to do,
rather than having 5 gazillion people watching our every move!
We all agreed that commoner Catherine Elizabeth Middleton pulled it all off perfectly, more so a royal than many royals themselves! Hip, hip, hooray!
Perfectly trained…Lady Sharon raises her right pinky ever so…
and these commoners flash their hideously large jewels…so nouveau…
it was a fairytale day for all of us common gals, but agree that
we wouldn’t mind being royal for a day!
Here’s the Ab-Fab recipe for Sticky Toffee Pudding below…make some for your loyal subjects tonight!
English Sticky Toffee Pudding
- 1 cup plus 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup pitted dates
- 1 1/4 cups boiling water
- 1 teaspoon baking soda
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 cup packed light brown sugar
- 1 cup heavy cream, whipped
Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack. Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream.