Thank you to those who inquired about our safety during last week's severe weather. This has been the most difficult spring I can remember in Alabama for stormy weather, but thankfully we have made it through with no problems. Many of our neighbors are suffering, and people from all over the country have been quick to step in to help.
Despite Wednesday's frightening forecast, we awoke to beautiful blue skies Thursday. And Friday offered a rainbow at the end of a tumultuous week with the much-anticipated royal wedding of William and Kate. I think people worldwide needed the bit of hope this celebration brought.
I remember watching the wedding of Charles and Diana with my late grandmother, so our family decided to watch the wedding of William and Kate together. The ceremony began at 5 a.m. Central time, so I pulled out our wedding china and planned a simple breakfast celebration that would be easy to toss together at 4:30 that morning. Snuggled up with Mary Ashley (the only one who stayed awake through all the wedding festivities), I smiled thinking that perhaps someday many years from now she will remember the wedding of William and Kate as she watches a royal wedding with her own daughter or granddaughter.
English Breakfast Tea
Lemon Slush Punch (recipe here)
Enjoy this teatime version of strawberry shortcake -- a perfect complement to a royal wedding.
Lemon poppy seed scone mix
1 cup heavy cream
1 teaspoon almond extract
1/2 cup confectioners sugar
1 carton fresh strawberries
1/3 cup granulated sugar
Slice strawberries into a bowl, and toss with granulated sugar. Refrigerate at least 30 minutes, or until serving time. Prepare scone mix according to package directions. While the scones are baking, whip cream with an electric mixer until soft peaks form. Add almond extract and confectioners sugar, and whip until stiff. When the scones are golden, remove from oven. Slice scones in half, and layer with strawberries and almond cream. Serve with hot tea.
Please share your royal wedding thoughts below!