I, for one, was happy to have some adult company at the crack of dawn for a change. It’s not everyday I can call almost anyone I know at 5:00 a.m. without them panicking, swearing, or hanging up on me.
– Royal pajama and tiara parties starting at 4:30 a.m. (I made Roasted Parsnip Bread Pudding because it seemed more regal than the average breakfast dish–recipe below).
– Kate’s dress was understated and elegant, befitting of a Princess.
– British women rocking some choice hats. I want to wear one without people laughing at me!
– Will’s balancing act of trying to maintain his monarchical composure before seeing his bride for the first time was endearing. It was cute how Prince Harry kept peeking, too.
– Will mouthing, “You look beautiful” when he finally saw Kate. I think he was able to block everyone else out for that moment…or maybe I’ve seen too many chick flicks (I am not sure).
– The proper way they held hands.
– They broke tradition and kissed twice on the balcony. Nothing beats trendsetters with a naughty streak.
– The entire country participated in a giant group hug today.
– Kate’s sister was white hot. Pippa was pimpin’ that dress. Kate should have put her in another color and toned down her sexiness a notch… or two.
– American news reporters trying to rock the British hats. The Fashion Police should confiscate them before they’re allowed to return to The States.
– The first kiss on the balcony reminded me of two 12-year-olds. It was like they were playing Spin the Bottle and were nervous about their parents coming downstairs and ruining the fun. The second kiss was a must after the first one.
– Princess Diana wasn’t there to witness her beloved baby boy get married. It’s an honor every Mommy deserves (I have every intention of being there for Alex). You were missed, Lady Di.
What did you think of the royal wedding?
1 pound parsnips, peeled and chopped into 1/2-inch pieces
Extra virgin olive oil, for drizzling
Salt and pepper
2 tablespoons unsalted butter, plus 3 tablespoons melted, plus more for dish
2 large leeks, halved lengthwise, thinly sliced, and rinsed well
1/3 cup dry white wine
2 tablespoons fresh thyme, chopped
1 cup Parmesan cheese, grated
1 loaf brioche, crust removed and cut into 1-inch cubes.
Preheat oven to 425 degrees. Drizzle parsnips with oil, and season with salt and pepper. Roast until carmelized and tender–about 25 minutes. Let cool. Reduce oven temperature to 375.
Heat 2 tablespoons of butter in a skilet until melted. Add leeks and cook until tender, about 5 minutes. Remove from heat, and add the wine, then return to heat. Let simmer until reduced for one minute, add the thyme and parsnips, and remove from the heat.
Whisk together melted butter, heavy cream, eggs, and Parmesan in a large bowl. Season with salt and pepper. Add leek-parsnip mixture and bread (can refrigerate overnight at this point).
Butter a shallow casserole dish and pour the mixture in. Cover loosely with parchment paper, then foil, and bake until golden brown and puffed, about 50 minutes. Remove parchment paper and foil, and sprinkle more Parmesan on top. Bake for another 10 minutes, and let stand 5 minutes before serving. This dish is a royal treat!