I think I was almost the only person who didn’t get up in the middle of the night to watch The Wedding.

I just kinda felt the same way I do about any strangers wedding…  I wish them luck, and all, but it’s not like I have a personal stake in any of it. I mean, it’s fairly unlikely that we’ll be running into them at the gym any time soon, ya know?!?

But it was definitely all the buzz at work.  Early in the day two women were talking and one of them was sobbing – sobbing – because Diana wasn’t there to see it.  I have to admit that I though that to be just a tad extreme.

Maybe it’s just that I’m a bit bitter because they got to celebrate their wedding at Westminster Abbey, officiated by the Archbishop of Canterbury, in front of a world-wide audience, and it’s recognized as legal throughout the world.  Our own wedding was slightly less elaborate – no one wore hats – and is recognized in six states and the District of Columbia.  I wouldn’t want to be them – I couldn’t imagine being hounded by the paparazzi 24/7 – but I wouldn’t mind our marriage being as legal as theirs.

So we go from Royal Wedding to Royal Salad.

We had almost Spring-like weather today and salads and greens were calling my name.  This particular one started with a bed of greens and sliced strawberries, blackberries, and cucumber on one end, a caprese salad – tomato, fresh mozzarella, and basil – on the other, sauteed belgian endive, micro greens, and thinly-sliced grilled beef.  The dressing was strawberry white balsamic vinegar, olive oil, herbs d’Provence, salt and pepper.

As for the royal couple, the palace said guests would be served a selection of canapes, including:

  • Cornish crab salad on lemon blini
  • Pressed duck terrine with fruit chutney
  • Roulade of goats’ cheese with caramelised walnuts
  • Assortment of palmiers and cheese straws
  • Scottish smoked salmon rose on beetroot blini
  • Miniature watercress and asparagus tart
  • Poached asparagus spears with Hollandaise sauce
  • Quails eggs with celery salt
  • Scottish langoustines with lemon mayonnaise pressed confit of pork belly with crayfish and crackling
  • Wild mushroom and celeriac chausson
  • Bubble and squeak with confit shoulder of lamb
  • Grain mustard and honey-glazed chipolatas
  • Smoked haddock fishcake with pea guacamole
  • Miniature Yorkshire pudding with roast fillet of beef and horseradish mousse
  • Gateau opera
  • Blood orange pate de fruit
  • Raspberry financier
  • Rhubarb creme brulee tartlet
  • Passionfruit praline
  • White chocolate ganache truffle
  • Milk chocolate praline with nuts
  • Dark chocolate ganache truffle

Buckingham Palace added that guests would be served Pol Roger NV brut reserve champagne – along with other soft and alcoholic drinks.

I’m equally glad I no longer do catering.