Showing posts from May, 2022

Jubilating and Celebrating

This weekend, the UK, along with several other Commonwealth countries, celebrates the Platinum Jubilee of Her Majesty the Queen. By any stretch of the imagination, 70 years of service is something to marvel at, and many people will be celebrating with parties, trips to events and concerts, or simply having a tipple while they watch the TV footage of others celebrating. Although I'll be at work for three days of the holiday, a friend and I have arranged a celebratory luncheon on Sunday afternoon. Weather permitting, we'll enjoy cocktails in my friend's garden, before repairing indoors for delicious food, lovely wines and a snifter or two of port. The cocktail we've chosen to serve was actually created for a royal jubilee in Thailand, but we chose it for its lightness and freshness as much as its name. It mixes gin with elderflower liqueur, grapefruit and sparkling wine, and I'm hoping it'll be the perfect foil to my crab barquettes and truffled asparagus vol-au-v

Easy Bank-Holiday Brunches

Nutritionists tell us that the first meal we have in a day is the most important. Personal trainers advocate a decent start to the day with slow-release, complex carbs, and I’ve known rugby coaches to say it’s the only meal at which professional players can eat whatever they want. In the working week, we tend to rely on the same simple things: cereals, fruit & yoghurt, toast. We might treat ourself to a bacon or sausage butty at the weekend. Bank holidays are special, though: it’s like getting an extra Saturday before we go back to work. It’s a time for treats, and with the Queen's jubilee coming up, we can have lots of them! I’m not a fan of Champagne breakfasts and Bloody Mary for brunch. I can’t see the appeal of alcohol so early in the day. I do, however, love traditional breakfast dishes: proper, old fashioned cooked dishes that bring out the Edwardian in me. I always order kippers at an hotel or treat myself to eggs benedict in a café. The problem with these dishes is tha