Ay-up, bezzy mates! Is anyone else still experiencing post-royal-wedding ennui as badly as I am? If so, read on. But if any of you feels/felt the same way that internet sensation Mad Melvin felt about the royal nuptials, then this post is probably skippable.
Aside from the mini-breakdown I had midday on that Friday upon realizing that Prince William had actually, really, truly married someone who is NOT me, I’d say the whole royal-wedding-shebang was as much fun as I’d hoped. Like millions of other crazy people, I woke up at 3:00 in the morning to watch the ordeal of the arriving guests, the hats, the tails, the fancy cars, and—of course—the dress. Though I’m pretty sure I slept through the wedding homily, I think I saw the most important stuff—including, but not limited to:
The Queen, who I must say looked just adorable and cheery in yellow Angela Kelly:
Beatrice and Eugenie, in Valentino and Vivienne Westwood respectively, taking some risks with unforgettable Philip Treacy hats:
Of course, these dudes:
Pippa M., whose derriere has now garnered international fame:
And the star of the day, Kate M., now the Duchess Catherine of Cambridge:
I must say: WELL DONE, PRINCESS KATE! Though the press had done a pretty good job sleuthing and figuring out that Sarah Burton from Alexander McQueen was going to be designing Kate’s gown, I still found it to be a lovely, lovely surprise. I adored the combination of the lace sleeves with the sweetheart bodice/neckline, as well as the manner in which her veil never obscured her face. Without going into much detail, I thought it was very dramatic and elegant, yet simple at the same time. And good grief did it photograph well!
So basically, I had already watched the royal wedding before our royal wedding watch party ever began; but it worked out well, because then I could tend to all the party goings-on. And the party was great, by the way—thanks mostly to great friends who brought great food. It’s my philosophy that any party will be successful if you have at least those two key components.
Here are some of the early arrivals posing with the gigantic Union Jack we hung from the front of the house:
We set up the table with red roses and white tulips; our Union Jack bunting and runner; some very hilarious diamond-ring doodads; and of course, the nosh.
Our friends brought everything from tea cookies to cucumber sandwiches to delicious cheeses and nutella. We served Irish soda bread, sausage rolls (recipe included below), stewed mushrooms, Framboises St. George, and Cottage Pie (Will’s childhood favorite). Everything we cooked came straight out of the book Eating Royally by Darren McGrady, who was at one point private chef to Diana. I was most proud of my super-easy raspberry dessert, which was supposed to look like St. George’s Cross.
The party flowed smoothly between the kitchen, the makeshift drink bar, the watching area, and the yard, where we had a lively game of nighttime croquet. Of course, my friends let me win because they have royally good manners.
All in all, it was a capital day! I think I can say confidently that we had a better time than Grace Van Cutsem.
Recipe for Sausage Rolls (adapted from Eating Royally)
I’ve made these twice now, and they are extremely easy and tasty. And they look kind of fancy, too, so I’d recommend them for any event that requires posh-looking finger-foods.
- 1 lb. pork sausage
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- salt and pepper
- 2 eggs
- 1 package of puff pastry
Preheat your oven to 375F. In a big bowl, mix together one egg with your sausage and dried herbs. Add salt and pepper. Make sure the herbs are incorporated thoroughly into the meat.
Take your puff pastry (make sure it is somewhere between frozen and thawed) and roll it out a little. Cut the pastry into thirds, along the fold lines. (I placed the pieces I was not working with in the freezer, to keep them from getting too mushy.) At one long edge of the pastry, begin forming a log of sausage about 1-inch thick. Once your log is in place, brush the other long edge of your pastry with the other beaten egg. Carefully tuck the sausage log into the pastry, rolling it up tightly. The egg wash should help to seal pastry into a sturdy roll.
If the roll is too mushy, place it back in the freezer for a while. If it’s still cold enough to handle without sticking, begin cutting the log into half-inch pieces. (A very sharp knife helps here.) Repeat this entire process with both pieces of pastry (6 rolls in all). Place them on a baking sheet (no need to grease it), and bake for 15-20 minutes. Before you know it, you’ll have 50+ little appetizers that look like this:
So what about all of you? What did you think of the wedding? Beatrice’s hat? The Archbishop of Canterbury’s glorious eyebrows?