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)
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).