Ella, one of my granddaughters, was so excited to see the Royal wedding of Harry and Meghan that she set her alarm for 4:00 a.m. so she wouldn’t miss any of the beginning preparations. The rest of us decided to video it and watch it while we had an English Tea lunch, complete with pimento cheese, egg salad, and cucumber and tomato sandwiches, crust off, of course. The lunch was capped with short bread cookies Heather, my daughter, made from a recipe she got from her Aunt LaDonna. Granddaughter Callie helped with moving a table in front of the TV. And fitting the occasion, she crowned it with a lace tablecloth and their best china. Ella prepared the Earl Gray tea which was left steeping in the pot as we donned our grandmother’s finest hats and turned on the recording of the wedding. Ella was just as excited to see it for the second time and was happy to narrate to us so we wouldn’t miss anything. Henry, my little grandson, slept through most of it but woke up at the last minute, just in time for tea and cookies. He was more interested in those beautiful horses pulling the new Duke and Duchess of Sussex than he was in the gorgeous wedding gown the Duchess wore.
When I’m making a meal I often plan to make extra to use for another dish. This quiche’ is an example. All of the ingredients came from meals fixed earlier in the week. The baked asparagus was this time chopped into small pieces and put on the bottom of my quiche’ dish along with left over chicken. I cut up a few small fresh tomatoes and topped with a couple handfuls of mozzarella cheese. I whipped six eggs with about a cup of half and half, salt and pepper and a little paprika. Poured on top of the rest of the ingredients and baked at 375 degrees for 40 minutes or until the liquid in the middle closes up. You don’t want to over bake.