Thursday, May 31, 2018

The World According to Bella

STRANDED AND RESCUED
A loud POP startled me out of my afternoon nap. I could feel the leaning and skidding to an abrupt stop. I heard Mr. C say a bad word which I can not repeat. All I know after that was confusion with a blowout on the tire and we were on what looked like a very busy highway. Mr. C said we were far away from the lake and very far away from the cities. Every car that zoomed past us shook the van. I was confused as to what Mr. C would do next. Oh and I almost forgot to mention it was very hot outside, our water supply dangerously low, no snacks around that I could see and it was getting close to my dinner time. 

I could hear Mr. C on the phone calling for a tow truck and for Mrs S. to come and rescue us. Lucky she had her own car and was on our same route. I was happy to hear she was on her way. You can always count on Mrs. S for a snack or two.  After what seemed like an eternity a tow truck arrived. I was worried they expected me to get out of the van and climb into what looked like a very high truck with my arthritis. Plus it seemed very dangerous to get out with all the cars going by so fast. Lucky right at this time Mrs. S showed up. First they moved me into her car and then all our belongings had to be moved. Then the police showed up with their flashing lights to help us. By this time I was so stressed out with all the commotion I didn't care about water, snacks or my dinnertime. It was scary watching the van go up and up on a big trailer but I was just happy to be out of the van and riding with Mrs. S to the tire place.  Many hours later we got to the cities. I got my dinner very late and went straight to bed.  

I was tired and this has been a difficult week for me watching all these strange people come to the house and buy stuff. One day Mrs. S's sister came and took my favorite rug from under the dining table.  Hoping to make me feel better Mrs. S spread out my favorite blanket. 
But just as I got comfy someone else came and bought the dining table. Gone in a flash is what I called my "doggie cave. "  But I think I am doing better then Mr. C and Mrs S. I have my own bed but they lost their bed and now have only an air mattress.   

At last check some rooms were empty but there's still lots to sell. I will miss my walks with Mr. C to the dog park and being far away from Mulligan, Sadie and Luna. I am invited to a two day sleepover with Mulligan this week. I am bringing him a present. We bought him some new yellow tennis balls. He will like that. His all time record for number of balls in his mouth is four.   
Monday it's official I will be a permanent lake resident.  

Love, Bella 


Molasses Soy Glazed Salmon with Vegetables


Molasses Soy Glazed Salmon with Vegetables
A small 3-oz serving of wild salmon has about 156 calories and 23 grams of protein, plus 6 grams of fat. Omega 3 fatty acids are salmon's claim to fame, “providing anywhere between 2-3 grams per 3-oz. serving,” says Julia Renee Zumpano, a registered dietitian at the Center for Preventive Cardiology Cleveland Clinic. (To put that into perspective, that's the nutrient equivalent of taking three days' worth of soft gels of fish oil in supplement form.) “Omega 3 fatty acids can help reduce blood triglycerides, blood pressure, and reduce swelling.”Salmon does have low mercury levels, according to the FDA.

“Wild is better than farmed,” says Dr. David Katz, director of the Yale University Prevention Research Center, an assertion with which most experts agree. He noted that farmed salmon may contain more saturated fat, calories, pollutants and antibiotics than wild salmon. 


Cook's Notes: Healthy summer eating. Salmon is rich tasting and can handle the extra flavor of this tangy sweet soy molasses sauce. The dish can be prepared baked or grilled on foil. Substitute green beans for snap peas. 
Recipe serves 4 and was adapted from Southern Living January 2018.
Ingredients:
  • 4 salmon fillets
  • 2 cups combination of red and yellow bell peppers 
  • 1-1/2-2 cups snap peas, ends trimmed
  • Olive oil
  • 1 bunch of scallions, sliced 
  • 2 (8.8 oz.) precooked microwavable brown rice packets or quinoa 
  • 4 tsp. toasted sesame seeds
  •  Optional lime wedges
  • Salt and pepper to taste

Dressing Ingredients:
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1-1/2 TB. molasses
  • 1/2 TB. sesame oil 
  • 3 TB. fresh orange juice
  • 2 garlic cloves, minced
  • 1 tsp. fresh ginger or 1/2 tsp. dried ginger
Directions:
  • Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or a silicone pad. Pour all ingredients into a blender, mix well and pour into a saucepan. Cook on medium heat until thickens slightly and simmers about 2-3 minutes. Remove from heat.
  • Thinly slice green parts of the scallions and reserve. Cut white parts of the scallions and place on baking sheet. Add snap peas and bell peppers. Drizzle with oil and toss to coat. 
  • Place salmon fillets skin side down nestled in the vegetable mixture.  Spoon 1 tablespoon of the molasses and soy dressing over the fillets. Reserve rest of mixture. Season with salt and pepper to taste.
  • Bake until vegetables are tender, lightly browned and salmon is cooked about 16 minutes. 
  • Prepare rice according to package directions and divide evenly among serving plates.
  • Add salmon and vegetables to plates, sprinkle with reserved scallion slices and toasted sesame seeds. Spoon remaining soy and molasses dressing over the top. If desired add a lime wedge. 
        


Tuesday, May 29, 2018

Mixed Berry Galettes

Ladies of the Lake
I’ve invited them for tea
hoping for a response
to dine with me on this
warm spring day.

Perhaps they can’t choose 

what elegant gown to wear
or which slippers suit their attire best.
It’s been said the yellow is the first to arrive
followed by pink beauty
who often steals the show.

The calendar has been set
though Spring is known 

to be a season’s trickster
holding all the ladies back.

Who will arrive first is anyone’s guess.
It could be the Ladyslipper adorned in shades of yellow
or the Moccasin Flower veiled in delicate pink.

Meet One of the Ladies-Yellow Lady's Slipper
Mixed Berry Galettes
These little galettes are free form tarts-the perfect single serving summer pie.
They're crisp, flaky and delicious. A great way to take advantage of a late spring and early summer berry bounty.


Galette is a French name and refers to a free-form pie or pastry. Instead of being baked in a pie or tart pan, the edges of the dough are simply folded over the sweet or savory filling. Galettes have a more rustic presentation, can vary greatly in size, and are typically easier to prepare. Also known as a crostata (Italy).

Ingredients:
  • 3 cups mixed fruits (I used a combination of strawberries, raspberries and blueberries) 
  • 1 tsp. Saigon cinnamon
  • 2 TB. cornstarch 
  • zest of 1 lemon
  • juice of 1/2 lemon (2 TB.) 
  • One box refrigerated pie crust with 2 rolled pie crusts (I used a Pillsbury product)
  • 1 egg beaten for egg wash
  • 2 TB. sugar mixed with 1/2 tsp. cinnamon 
  • Ice cream or whip cream optional but highly recommended
  • Almonds
Directions:

  • Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
  • In a medium size bowl combine the fruits, sugar, cinnamon, cornstarch, zest and juice of one lemon. Set aside.
  • Sprinkle your work surface with a bit of flour then roll out one of the pie crusts so that it's flat. Using a bowl that's about 6 inches in diameter, cut 3 rounds from the pie crust, by pressing down on the bowl or running a pizza wheel around it. You will have to reroll scraps if you want 4 circles each 6 inches from one pie crust.   

  • Spoon about 2-3 heaping tablespoons of the fruit mixture (drained so crust does not get soggy) into the center of a pie crust round, then fold the dough up toward the filling, crimping the edges. Repeat with remaining ingredients. 
  • Place the galettes onto the prepared baking sheet using a spatula. Brush each galette with beaten egg, add a few crushed almonds and sprinkle the entire galette with cinnamon sugar mixture.
  • Bake the galettes for 20 minutes or until golden brown. Use a spatula to remove galettes from baking sheet to a wire cooling rack until serving . 
  • Serve warm with vanilla ice cream or whipped cream.

Cooking Tips:
  • If your pie crust has come down to room temperature, place the baking sheets with the unbaked galettes in the fridge for about half an hour so that the dough gets cold again, otherwise your galettes might open up during baking and you'll end up with a mess.
  • Be sure to press corners firmly to seal galettes or may unfold during the baking. 


Monday, May 28, 2018

Chicken Mango Avocado Salad

and left behind our phone number of 34 years!! Bella did her best to keep the blog going but now I've regained my kitchen space. 

Chicken Mango Avocado Salad
Cook's Notes: A light healthy salad to beat the Minnesota heat wave. 100 degrees for a Memorial Day is quite  a spectacular number when you consider ice out on most lakes was May 7th.  
The combination of sweet, savory and tangy ingredients make this a refreshing and memorable summer salad and the honey vinaigrette couldn’t be easier! I used a combination of torn baby spinach leaves mixed with 2 cups from a bag of chopped salad mixture that included kale to add more nutrients. Chopped mango and creamy avocado pieces elevated this chicken salad to a whole new level. Grilling the chicken and making the dressing early in the day before serving is a time saver. The honey vinaigrette dressing is enough for 4 salads. Recipe adapted from natashahaskitchen.com  and is a Cheesecake Factory copycat recipe.

Salad Ingredients:
  • 2 large chicken breasts, grilled and sliced diagonally into strips 
  • 2 cups torn baby spinach leaves
  • 2 cups chopped salad mixture for a bag found in produce 
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber sliced
  • 1 mango pitted, peeled and diced
  • 1 avocado pitted, peeled and diced
  • 3/4 cup purple onions, thinly sliced
  • Optional 1/4 cup cilantro, chopped
  • 1/2 cup sliced almonds, toasted, for topping
Honey Vinaigrette Dressing Ingredients:
  • 1/2 cup extra virgin olive oil
  • 3 TB. apple cider vinegar
  • 2 tsp. Dijon mustard
  • 3 tsp. honey
  • 1 garlic clove 1 tsp minced
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper or to taste
Salad Directions: 
  • Grill or bake chicken and refrigerate. 
  • In a large salad bowl, add chopped greens, diced chicken strips, tomatoes, cucumbers, mango and avocado pieces and 1/4 cup cilantro. (and yes cilantro can be omitted if you have a cilantro aversion).
Honey Vinaigrette Dressing Directions:
  • Combine the Honey Vinaigrette Dressing ingredients in blender. Mix well and taste test to balance ingredients. If not using dressing right away, shake well just before serving. Drizzle the salad dressing over the chicken mango avocado salad.
UP NEXT
Mixed Berry Galettes

Friday, May 25, 2018

Fire Up the BBQ

for your Memorial Day cooking 
Slow Cooker Root Beer Baked Beans  
Root Beer Baked Beans the perfect side for a grilled meal.
The addition of root beer gives a bit of sweetness to the baked beans and bacon adds some smokiness. One of the best parts of making this recipe is using a slow cooker which frees up your day for other things AND it can be assembled the day before. Root Beer Baked Beans  can also be baked in an oven.
Recipe adapted from http://www.browneyedbaker.com/ Serves 8-10
Cooking tip: Pour the root beer slowly as it foams up quickly.
Ingredients:

  • 6- 8 pieces of bacon
  • 1-1/2 cups diced sweet onions
  • 2 garlic cloves, minced
  • 1-28 oz. can baked beans, drained
  • 1-15 oz. can pinto beans, drained and rinsed
  • 1-15 oz. can cannellini, kidney or chili bean, drained and rinsed
  • 1/2 cup prepared barbecue sauce e.g. Sweet Vidalia Onion
  • 1/3 cup each molasses, pure maple syrup and brown sugar 
  • 2 TB. each Dijon mustard or Spicy Brown Dijon mustard, ketshup, Worcestershire sauce and cider vinegar
  • 1-12 oz. can or bottle root beer (not diet) 

Directions:
  • Fry bacon, set aside and reserve 1 TB. bacon drippings.
  • Saute onions and garlic in reserved bacon drippings, set aside on a paper towel.
  • In a 4-6 qt. crock pot, add in all ingredients. Stir to combine. Cook on low until sauce is slightly thickened about 4 hours. Serve using a slotted spoon.
  • If baking bean dish in oven preheat to 375 degrees. Lightly grease a 2-3 qt. baking dish. Add in all ingredients and mix well. Bake uncovered 45 minutes or until sauce is thickened. 
GO FESTIVE WITH 
Cherry Float Cupcakes
Moroccan Grilled Chicken Kabobs with Tzatziki Sauce
Cook's Notes:
Tasty grilled skewered chicken marinated in a Moroccan style spice blend. It is easy to make marinating the chicken in lemon juice, olive oil and a blend of spices and then grilling it to perfection. The spice blend is made with a number of ingredients including a base of paprika with a touch of heat being provided by some cayenne and a hint of the exotic by the cinnamon, ginger and turmeric. Grilling the chicken only takes a few minutes. As a time saver serve kabobs using a prepared box of herb couscous or Basmati Rice (Roasted Chicken Flavor and Herbs with Orzo Pasta).
Recipe adapted from closetcooking.com and serves 4.
Ingredients:
  • 1 pound boneless-skinless chicken, cut into chunks 
  • 2 TB. lemon juice (half of a fresh lemon) 
  • 2 TB. olive oil , Garlic Olive Oil or Eureka Lemon Fused Olive Oil 
  • 1 tsp. paprika 
  • 1/2 tsp. ground cumin 
  • 1/8 tsp. cinnamon 
  • 1/8 tsp. ginger 
  • 1/4 tsp. turmeric, saffron or curry
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. salt 
  • 1/4 tsp. pepper 
  • 2 cloves garlic, minced
  • lemon slices
  • 10 large wood skewers (soaked at least 30 minutes in water).
  • optional veggies to thread on skewers: zucchini (green or yellow), sliced into 1/3″ rings, medium bell peppers, cut into 1″ pieces, 1 medium sweet or red onion, sliced into chunks, medium sized mushrooms, rinsed and dried on paper towels
Directions:
  • Place chicken pieces in a bowl, drizzle with olive oil and lemon juice. Combine spices in another small bowl and sprinkle over chicken pieces. Place in a freezer zip loc bag and marinate the chicken for several hours or overnight in the refrigerator.
  • Drain marinade and skewer the chicken with veggies. Grill over medium-high heat until cooked, about 10 minutes per side.Serve with Tzatziki Sauce-a Greek cucumber yogurt dip. It’s a healthy sauce you can serve with chicken, grilled veggies, pita chips, gyros and as a raw veggie dip.
Tzatziki Ingredients:
  • 1/2 English cucumber, peeled about 1 cup 
  • 10 oz. plain Greek yogurt
  • 3 cloves garlic, minced
  • 1/3 cup chopped fresh dill or 1-1/2 tsp. dried dill
  • 1 TB. freshly squeezed lemon juice 
  • 1/2 tsp. sea salt, or to taste
  • 1/8 tsp. black or lemon pepper
Tzatziki Directions:
  • The cucumber should be peeled, finely diced and strained of it's juices. I squeezed it really tight by the fistful with two paper towels. Getting rid of excess juice is important so that you tzatziki sauce isn't watery the next day.
  • Combine the strained and chopped cucumber with plain Greek yogurt, lemon juice, minced garlic, dill, salt and pepper.
  • Mix everything together in blender pulse a few times, but not puree it. For best flavor make the sauce the day before for flavors to meld.



Thursday, May 24, 2018

Patriotic Round-Up

While a lot of the Memorial Weekend focuses on food, family and community events  don't forget to show your respect and gratitude to those who have given their service and those who continue to give their service in  the military by attending a service and/or visiting a cemetery. 

Ever Ready Weekend Patriotic Food Round-Up
Cook's Notes: A festive start to your weekend with mini-chocolate cakes drizzled with Baileys Irish Cream Icing decorated with star sprinkles and paper umbrellas. Small flags would be another great alternative. Buttermilk makes the cakes moist and espresso powder deepens the chocolate flavor.  Recipe makes 16 mini- cakes and was adapted from BHG Magazine. Another cake option is included at  the end of this recipe. 

Cake Ingredients:

  • 1/2 cup butter
  • 2 eggs
  • 1- 2/3 cups all-purpose flour
  • 1/2 cup unsweetened Dutch-process cocoa powder or unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. espresso powder
  • 2/3 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1- 1/2 tsp. vanilla
  • 1 cup buttermilk or sour milk
Baileys Irish Cream Icing Ingredients:
  • 2 cups powdered sugar 
  • 2 TB. butter
  • 2-3 TB. Baileys Irish Cream 
  • Milk as needed
Cake Directions:
  • Let butter and eggs stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees .
  • Line muffin tin with cupcake paper liners.
  • In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder, espresso powder and salt. 
  • In a small bowl, combine granulated sugar and brown sugar. Set aside.
  • In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar mixture, about 1/4 cup at a time, beating on medium speed about 3 minutes or until light and fluffy, scraping side of bowl occasionally. Add eggs in one at a time, beating well after each addition. Beat in vanilla.
  • Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.
  • Divide batter among the prepared muffin cups. 
  • Bake 16-18 minutes. Remove cakes from pan. Cool on a wire rack and remove paper liners from each cake. 
  • Place wax paper underneath the wire rack. Pour icing over each cake. If using sprinkles add at this time. 
  • Refrigerate 15 minutes for icing to set.
Icing Directions:
Mix all ingredients together except milk. Add only as much milk needed to achieve the correct icing consistency. 

Dark Chocolate Raspberry Cakes with Truffle Icing
Cook's Notes:
Use the same cake ingredients listed above but you will need a pint of raspberries for these mini cakes. Follow same directions except at the end of recipe place a spoonful of batter in each cupcake liner. Add 2-3 raspberries in center of each cup. Spoon remaining batter over berries in each muffin cup. Bake 18 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack. Remove wrappers from cake and add chocolate icing.   
Ingredients:
  • 1 cup whipping cream
  • 2 TB. light corn syrup
  • 1-1/2 cups bittersweet or semi-sweet chocolate chips
  • 3/4 tsp. vanilla 
Directions:
  • In a medium heavy saucepan combine whipping cream and corn syrup. Cook and stir over medium-low heat just until mixture is simmering. 
  • Remove from heat. Stir in chocolate pieces and vanilla; whisk until chocolate is melted. Transfer to a large bowl. Cover and chill about 20 minutes or until icing reaches a thick, pourable consistency, stirring occasionally.
7-Layer Salad 
http://sockfairies.blogspot.com/2017/05/memorial-weekend-cooking.html

Patriotic Berry Parfaits with Yogurt
Patriotic Food Kebobs

Tuesday, May 22, 2018

Chilled Italian Shrimp Salad with Spinach Tortellini and Veggies

Chilled Italian Shrimp Salad with Spinach Cheese Tortellini and Veggies
Cook's notes: This delicious, light shrimp and tortellini salad can be served as a side or main dish, perfect for summer potlucks or anytime you need a pasta salad. And the good news it's 8 Smart Points and 366 calories. Recipe serves two and was adapted from skinnytaste.com The salad should be refrigerated several hours to enhance the flavors. 
Ingredients:

  • 1-8 oz. package of cheese spinach tortellini
  • 1/3 lb cooked shrimp, peeled and deveined
  • 1/4 cup red onions, sliced thin
  •  1 cup diced cucumbers
  • 1 cup grape tomatoes, halved
  • 1/4 cup jarred roasted red peppers, drained and patted dry on paper towels
  • Optional 1/4 cup sliced black olives
  • Fresh basil, chopped 

Lemon Herb Dressing Ingredients:
  • 1/ 3 cup olive oil or lemon olive oil 
  • 2 TB. lemon juice
  • 2 TB. red wine vinegar
  • 2 TB. dry white wine or water 
  • 1/2 tsp. Dijon mustard
  • 1 TB. honey
  • 1 garlic clove, minced
  • 1/4 tsp. each dried oregano and parsley
  • Zest from one small lemon
Directions:
  • Cook tortellini according to package directions, al dente. Drain and set aside.
  • Mix dressing ingredients in blender.
  • In a large bowl mix tortellini, shrimp, onions, tomatoes, cucumbers, roasted red peppers and olives if using. 
  • Drizzle with dressing, reserving 1 tablespoon. Refrigerate several hours. To serve drizzle with rest of dressing and garnish with chopped basil.

Monday, May 21, 2018

Strawberry Rhubarb Crisp


Strawberry-Rhubarb Crisp

Cook's Notes: A spring favorite that uses a combination of strawberries and rhubarb, two of spring's first produce. Tart rhubarb and sweet strawberries bubbling away in their own juices beneath a crunchy oat streusel topping is perfect for a spring night, served warm out of the oven with a scoop of vanilla ice cream. And don't overlook leftovers which are also delicious for breakfast.
Filling Ingredients:
  • 4 cups strawberries, washed, cut in half, tops removed
  • 5 cups diced rhubarb, cut in 1 inch pieces
  • 1/2 cup brown sugar
  • 2 TB. sugar 
  • 2 TB. cornstarch
  • 1 tsp. Saigon cinnamon 
  • the juice of 1 small lemon
  • 2 tsp. orange zest
  • optional 1 TB. orange liqueur

Topping Ingredients:
  • 1 cup flour
  • 3/4 stick chilled butter cut into 1/2 inch cubes 
  • 1/2 cup brown sugar
  • 2 tsp. Saigon cinnamon
  • 1/4 tsp. salt
  • 1 cup quick cooking oats (not instant)  
  • 1/3 cup chopped pecans or sliced almonds
  • dash nutmeg
Directions:
  • Preheat oven to 350 degrees. Combine chopped rhubarb and halved strawberries in a mixing bowl. 
  • Add sugars, cornstarch, cinnamon, lemon juice, orange zest, and orange liqueur. Toss all filling ingredients to combine. Pour fruit into a lightly greased 2-1/2 -3 qt baking dish. 
  • Add flour, butter, sugar, cinnamon and salt to a food processor. Pulse to combine about 2 times until mixture becomes grainy and can be pressed together. Add rolled oats and nuts. Pulse 1 or 2 times just until incorporated. Add a dash of nutmeg.
  • Sprinkle topping evenly over fruit. Bake at 350 degrees until fruit is bubbling and the topping has lightly browned, about 30 - 40 minutes.

Lilacs
by Elaine Magliaro

Tall lilacs border
my grandparents’ driveway.
In May they bloom
with clusters of lacy lavender flowers
that fill the air
with the scent
of remembered springs.

Poem selected from "A Home for the Seasons" (book of memoir poems) by Elaine Magliaro

Sunday, May 20, 2018

Weekend Round-Up

Well my daughter did not disappoint as she rolled out the red carpet for me despite it being only 5:30 AM. I wore my fascinator hat and gloves 
and my daughter paired her hat with her flamingo patterned pj's. No photo of that ensemble.   
We enjoyed watching all the royal wedding coverage with many sweet Meghan and Harry moments,



and breathtaking views of Windsor Castle with throngs of people lining up all hoping for a glimpse of the royal couple. 
Hat watching did not disappoint-some of my favorites
and The Queen's matching ensemble was quite colorful and look she is smiling!
It was a ‘stand-up’ wedding breakfast in Windsor Castle’s St George’s Hall, which saw 600 guests enjoy ‘bowl food’ and canapes such as Scottish langoustines wrapped in smoked salmon, croquette of confit Windsor Lamb and champagne and pistachio macarons. But it was this amazing looking cake that caught my attention.
Harry and Meghan’s £50,000 wedding cake made with 200 Amalfi lemons, 10 bottles of elderflower cordial and decorated with peonies and roses.
The mouth-watering three-tier cake is thought to have been too heavy to stack the sections on top of each other. Instead the three separate tiers are resting on ornate golden goblets.
I thought the presentation was quite creative using gold goblets. The cake was cut at the afternoon wedding reception.

All and all a fun way to spend the early morning hours royal watching.
Turkey Fajita Rice Bowls
Strawberry Rhubarb Crisp
Lemon-Herb Chicken Kebabs
Chocolate Mousse Pie


Friday, May 18, 2018

Royal Watch Wedding

I'll be the first to admit I am 
when it comes to British Royalty. In 2011 when Kate and William got married
my sister (bless her heart) actually drove clear cross town at 4:30 in the morning to join me for a champagne toast with scones to watch their wedding festivities. Here's my blog wrap up for that event http://sockfairies.blogspot.com/2011/04/royal-watch-royal-breakfast-recipes.html

So now 8 years later I tried my best to find some guests to join me in the wee hours for a champagne toast for Harry and Meghan's festivities

but unfortunately there were no takers. But at the 11th hour so to speak, my daughter came through with an invite for mimosas and muffins. So who am I to pass up this invite though it will still be dark to travel across town.  
I did some sleuthing on the wedding menu and here's what I found out 
Some 600 guests are expected at the afternoon reception immediately following the ceremony at St. George’s Chapel. 

Unlike at American weddings, on Saturday there will be a wedding breakfast served after the ceremony, basically a light lunch. And later Saturday night, there will be a smaller, more intimate sit-down dinner. There seems to be a lot of speculation as to what foods will be served at both events but the only certainty seems to be the cake. 


Kensington Palace has announced that Harry and Markle have selected pastry chef Claire Ptak, owner of the East London-based bakery Violet Cakes, to create their wedding confection. "Prince Harry and Ms. Markle have asked Claire to create a lemon elderflower cake that will incorporate the bright flavours of spring," the Kensington Palace said. "It will be covered with buttercream and decorated with fresh flowers."
Guess we'll have to wait for the big reveal on Saturday's complete menu. And yes while all eyes will be on the bride and groom there will be a royal watch on HATS. 
  To Be Continued...

Strawberry Shortcakes with Macerated Strawberries

Savor the unofficial beginning of summer with a traditional summer dessert Strawberry Shortcakes with Macerated Chocolate Balsamic Straw...