That’s “Duchess Commoner” to you

Serenity at 4 am.

Until midnight last night I was determined not to care too much about the Royal wedding.  I set my alarm for 5am which seemed much more reasonable than 4am (and surely there was only so much footage of sentimental crowds in Union Jack T-shirts that one could make fun of).

Within one minute of my head hitting the pillow I had turned the light back on and re-set the alarm to 4am. Then double checked it.  A total sucker.  Dammit.

At 4 o’clock I  steeped myself a cup of tea using my wedding china (I just gave up all resistance) and curled up on the couch.  It was quiet and dark and insect-like fascinators were buzzing all around Westminster Abbey in HD glory.  It was like Alice in Wonderland had landed on everyone’s head.

I watched, I ate scones.  I ate all the bacon.  (Sorry family.)

I texted my friend Nic to ask if she also thought David Beckham looked hot. (she did)

My soft-boiled egg long forgotten.

I overcooked my soft-boiled eggs during the walk down the aisle. (Here’s the dress and check out Pippa!)

During the vows I used a paring knife to carve the likeness of the new Duchess of Cambridge out of a cantaloupe.

OK, I ate a ginger-cantaloupe salad (recipe below).

Essentially, I was one happy commoner.  Wills and Kate 4-Ever! T.I.D. T.I.N.D.

GINGER-MELON SALAD (adapted from the Rose Bakery Cook Book)

This is a very simple, do-ahead recipe. I think this syrup would be a nice boost when your melon (dare I say it?) might not be quite in season and less sweet.  Or try adding the ginger syrup to real iced tea.

1/2 cup sugar

1 cup water

4 cm piece fresh ginger (peeled and grated*)

juice of 1 lemon

1 cantaloupe, cut into bite-size chunks

1 honeydew, cut into bite-size chunks

Put the sugar and water into a small saucepan and simmer until sugar dissolves.

Add the grated ginger, set syrup aside to cool.

Strain syrup and add lemon juice.

Pour the syrup over the melon an hour before serving. Toss and chill.

*the original recipe suggests slicing the ginger but I think grating it infuses more flavour (since you’re straining it anyway).


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3 Comments

Filed under All Recipes, Ruminations on the Edible

3 responses to “That’s “Duchess Commoner” to you

  1. Victor

    We slept through most of the live ceremony, but we saw the recessional and the carriage ride. Kim made a lovely breakfast of maple bacon-blue cheese-gouda scones, strawberries with rose syrup and yogurt, and the requisite soft boiled eggs. (After berries & scones, I had no room for eggs.) And tea! No coffee this morning.

    It will be quite the shock to see a different face on the money! Will the Looney be called the Willy soon?

  2. Pingback: Ice Ice Mom-my | cheese and toast

  3. Pingback: Forget the a.m. cream cheese, go for chevre. | cheese and toast

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