The Royal Wedding

1 May

It’s been two days, and I still can’t stop thinking about the Royal Wedding. It was perfect in a way I could not have imagined (her dress! Pippa’s dress! William whispering to her! the kiss! the second kiss! Harry totally sneaking a look as she came up the aisle! her dress!).

We had friends over to watch at the highly normal hour of 7 am. The DVR started at 5 am and having taped both CNN and E!’s coverage, we decided to go with E! because, really, what is a major televised event without Guiliana Rancic? Even though most of the commentary sounded something like “Oh, she’s wearing Diana’s tiara!” “Oh my God, you are so right. That is her tiara!” “Oh, we’re hearing that’s not Diana’s tiara. Yes, ok we were definitely wrong”, her excitement was just endearing.

Immediately upon finishing the coverage, Rebecca found the coverage starting over again on BBC America, so we went ahead and watched it a second time. Don’t judge me. It totally looked different with British people narrating.

I couldn’t possibly pick one favorite moment of the event, but these are some of my favorite pictures.




I think anyone could argue that as perfect as Will and Kate Catherine were, Prince Harry kinda just stole the show.


Clearly someone had an awesome after-party.

For the momentous occasion, I made my favorite scones. These were in heavy rotation at my old job, but it’s been a while since I had made them. Here is the recipe altered heavily from Barefoot Contessa.

Cranberry Scones

3 1/2 cups flour
2 tbs sugar
2 tbs baking powder
2 tsp salt
1 1/2 sticks butter, very cold and cut into small pieces
3 eggs
1 cup buttermilk
1 cup cranberries (or any mix-in)

Mix together dry ingredients.
Cut in butter until it is in pea size pieces throughout the dough
Mix in eggs and buttermilk until dough comes together. It will be wet.
Add in cranberries or other mix-ins.
Turn out onto a floured surface and roll out to 1/4 inch thick.
Cut using either a knife for square scones or a buscuit cutter (I use the top of a water glass) for round.

The recipe says it will make 14-16 large scones, which is pretty conservative. I usually get 18-20 out of this recipe.


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