Tuesday 17 May 2011

Food, Food Glorious Food ... fit for a future King and Queen ... 1/2

Mousehole and its harbour: Newlyn and
the crabbery are back towards
Penzance Bay in the background

Bubble and Squeak – ever heard of that .. an old favourite from many moons ago in our home – fried up left over cabbage and potato – oh boy was it good!   This was made into a goat’s cheese roulade – and I must say I think I might try this one day.

Cornish crabs – when my mother had her Care Home – the crabbery was down the hill and we’d enjoy the fruits of their labour .. so I was delighted to see Cornish crab on lemon blini made it into the menu for The Wedding Lunch Menu.

Iridescent blue-black-white
speculum feathers of a
male wild mallard

Duck terrine featured – I think the ducks, from the duck race in Bucklebury (the Middletons’ local village, were safely kept away from the Palace kitchens .. I don’t think Alice said ‘off with their heads’ .. but she could have;) and I learnt something: a Gressingham duck is a cross between a mallard and a pekin .. I thought it was a place?!

More blini – beetroot ones this time – topped with Scottish smoked salmon ... and miniature watercress and asparagus tarts sound delicious ... poached asparagus (now I boil mine and eat each piece, no peeling – just getting rid of the woody bits) with hollandaise for dipping – or would that be dripping?  The asparagus season traditionally starts on St George’s Day – April 23rd.

Asparagus ready to pick
Scottish langoustines with lemon mayonnaise – home-made I hope (well Palace made, I guess) – I wouldn’t change that ...   they had quails’ eggs with celery salt, which was exactly my aunt’s request for my picnic visits to her Cornish home earlier this year; however I gather .. gulls’ eggs would have been more traditional ...

... and another matter for anyone interested – there’s no such thing as a sea gull (though no-one here in Eastbourne would believe you either) ... they’re all plain gulls and they cry and squaak as they whirl around in the sky above!

Now this sounds moorish ... pressed confit of pork belly with crayfish and crackling ... an up market version of surf-and-turf?  Wild mushroom and celeriac chausson .. actually I can’t find what that means!  Chausson doesn’t seem to feature ... Palace special?

Bubble and Squeak cakes
I’m a-thinking that my source – The Saturday Times – might have a couple of things a bit muddled .. eg the bubble and squeak roulade .. or is it a goat’s cheese and caramelised walnuts roulade, while the shoulder of lamb confit is served with bubble and squeak ... each sound rather good .... lamb from the Windsor estate.

Glad to see middle-class food such as chipolatas glazed with honey and grain mustard have crept in ... as too have miniature Yorkshire puddings with roast fillet of beef and horseradish mousse  (nearly had a typo here .. moose?!).

Next up pea guacamole – corrected from guaco .. by Word for me! – I thought guacamole’s main ingredient was avocado .. so where do the peas come in?  Still served with smoked haddock fishcakes .... it must have tasted pretty good ...

Champagne at the Carbis Bay Hotel
in Cornwall
Want a drink anyone .. well you can have Pol Roger NV Brut Reserve Champagne ... or you can go across the road and have a Becks beer – none served at the Palace .. or other drinks as available – but not listed!  Moet et Chandon Imperial Champagne was advertised in the press – but Imperial was not good enough for this table.  Talking about social media ... no cameras or phones were allowed in to the Reception.

Now deez – ee – ee - rt ... sounds rather good too ... Gateau Opera – now what might that be ... Blood Orange Pâté de Fruit ... still I say: what is that Pâté de Fruit?!  Ever heard of a raspberry financier – well if there’s one around and it’s human please send him over!  I like raspberries too very much?! But the picture of a financier is rather dull! 

Rhubarb burnt creams – described as rhubarb crème brûlée ... now Word inserted the accent graves on crème all by itself .. isn’t it clever – the thing is I need to find all the other dots and dashes to ensure my French cookery terms are ‘purrfect’.  Then of course PASSION ... we need passion after our deez-ee-ee-rt ... this time it’s a praline with fruits ... personally I’d just prefer passion and the fruit.

British cheeses from Paxton and Whitfield – the shop at 93 Jermyn Street, London – shown are four fantastic cheeses made in and around the lush countryside of the Cotswolds.

Ah now we’re at the coffee stage – but that’s not mentioned ... just gorgeous chocolats .. can’t help thinking about Juliette Binoche and Johnny Depp here ... sweet canapés of white chocolate ganache truffle, milk chocolate praline with nuts and dark chocolate ganache truffle ... someone enjoys a sweet tooth.

Well that’s a delicious, mouth watering menu – chosen by the future King and Queen – and in keeping with the rest of the day .. a totally British Buffet – produce from around the United Kingdom celebrating the best of British ...

Then to round it all off – a cup of tea – after the Balcony scene – with two cakes .. one made from a mere 17 fruit cakes, with 8 tiers, decorated in cream and white icing complementing some of the Palace’s decor .. including 900 flowers and 17 varieties of flora for their symbolism, tied together with garlands ... based on the language of flowers.  This was cut with the ceremonial sword – whose I don’t know! – possibly from William’s regiment.

But how about the second cake .. a chocolate biscuit cake ... Prince William’s favourite ... to my surprise made with Rich Tea biscuits ... and lots of real chocolate no doubt ... but, like you possibly, I have made this sort of cake/slice with crushed Chocolate Digestive Biscuits, melted butter and some golden syrup – mixed together and left to set.  Simple.  On the other hand I’m not serving it to nobility!

And I failed to be short – so I hope everyone, like me, likes to read about food .. as this has become part one?! 

From what I read .. it appears that the lunch was a huge success – much happiness and laughter all round, with a few complements and smattering of jokes thrown in .. a good family wedding party – despite the Army officers in flamboyant uniforms, and kings and queens it was a very intimate wedding – a fun, effervescent and ebullient affair.

Good to know – the bald patch was admired by his father ... that bald patch loved being ‘in love’ ... while the father revealed joy at finally having a daughter, describing her as his son’s “soulmate” .. saying he was incredibly happy for his son and heir. 

An aerial view of Windsor Castle: (l to r) the Lower Ward,
the Middle Ward and Round Tower, the Upper Ward,
with the Long Walk in the lower right hand corner.
The River Thames can be seen in the upper left of the picture.

Dear Mr Postman - my mother has had lots of excitement recently .. and has been very cheerful, chatty and enjoying her visits ... still interested in everything .. 

Hilary Melton-Butcher
Positive Letters Inspirational Stories


Theresa Milstein said...

Cornish hens are almost strictly a wedding item here.

I want to try rhubarb creme brulee!

I loved the book Chocolat.

It's only 6:18 am here, but you're making me hungry!

MorningAJ said...

I think I could do with some Alka-seltzer!

Chausson - literally a slipper. But apparently it also describes what we'd call a 'turnover' as in apple, etc.

Lots of very cheffy terms for some plain old food isn't it? I remember when pork belly and bubble and squeak were for poor people!

Hilary Melton-Butcher said...

Hi Theresa .. Cornish hens at a wedding - well that's good - they're extra large I think.

I love rhubarb - so I'll join you for the creme brulee .. I've never read the book, but have seen the film on tv a few times - always gladdens the heart!

Fortunately now it's nearly lunch time here - hope you're lasting out .. and you're up early - mind you the light mornings make a difference.

Cheers - good to see you - Hilary

The Myasthenia Kid said...

That food sounds fabulous!!!!

You must give me the recipe for the chocolate digestive cake as thats my husbands favourite biscuit.

Hope you and mamma are doing ok


Hilary Melton-Butcher said...

Hi Morning AJ .. sorry! it is early in the day .. bet they were all tiny morsels!

Chausson .. I thought it might be something like that - I was going to say a pillow .. then I thought 'I know' someone will tell me - thank you!

Yes - but it reads well and looks good - though I quite like the idea of Burnt Cream .. - you're right about poor peoples' food .. oysters on the other hand have gone the other way ..

Interesting and thanks so much for enlightening me! Cheers - Hilary

T. Powell Coltrin said...

I can't say I've tried any of these and would LOVE to. But if I have to prepare it, then I'll pass. Unless, I can borrow the Royal Chefs.

Have a great day, Hilary.

Hilary Melton-Butcher said...

Hi Rachel .. thank you - I think they had a good selection - covering all the gastronomic bases.

The chocolate digestive slices - is the way I make it - pressed into a square cake tin or dish .. then pieces slip out - usually with lots of crumbs! I'm not good with recipes - I just 'guesstimate' .. but I'll pop over and give you an idea.

Mum and I are fine - she was sleeping sound this a.m. .. hope you're doing 'better' too .. keep happy and cheerful .. Hilary

Hilary Melton-Butcher said...

Hi Teresa .. to give you a treat - I'm sure somehow we can organise the Royal Chefs to pay you a visit ... how is the thing!!

The food does sound delicious - not sure what I'd be doing - eating or gawping at the royals! I didn't have that choice to make - sadly ..

You too Teresa .. a good week - cheers Hilary

Bob Scotney said...

I can vouch for Newlyn crabs, so good we had some for more than one meal last week at Padstow - but not touched by Rick Stein.

Hilary Melton-Butcher said...

Hi Bob - thanks for coming by and good to see you've been in Cornwall - the crabs are delicious aren't they .. must have been the other restaurant down there! But perhaps you had them a la picnic .. eating out?

The stamps look interesting too .. cheers - Hilary

Hilary Melton-Butcher said...

Hi Karen - your grandmother's Hungarian dish sounds delicious too - do you make it now?

The old fashioned recipes when we remember them are delicious aren't they - I'm sure you've got a few very interesting recipes from your family.

Good to see you - Hilary

Bossy Betty said...

Thanks for the report! Lots of interesting dishes here!

Susan Scheid (Raining Acorns) said...

OK, now I'm really, really hungry and I think all I've got is cottage cheese on toast for lunch!

Now, here is a nice little tidbit you've stuck in there, too: "now Word inserted the accent graves on crème all by itself." Now I call that progress!

Anonymous said...

You're making me hungry too. Great minds re: Chocolat. I loved the film and enjoyed the book, though Joanne Harris is somehwat dark (70+% cocoa I guess LOL) Great post :O)

Hilary Melton-Butcher said...

@ Bossy Betty - certainly food for thought! Good to see you - cheers Hilary

@ Raining Acorns .. lunch is sparse for me too - and I'd love a lunch like this!

Re the accents .. but it didn't do 'brulee, or pate' .. I had to find those! Glad you picked that up ..

@ Madeleine .. it's been a challenge for me .. I keep wanting to rush out, buy ingredients and start cooking!

Chocolat was good wasn't it .. I've got another of Joanne Harris' books somewhere .. I'll get to read them sometime & remember the 'dark' word!

Glad you enjoyed it - thanks .. Hilary

Joylene Nowell Butler said...

I love to read about food! It's one of my favourite things. Thank you, Hilary. Your posts are delightful.

Paula RC said...

Once again you have given us an amazing posting. They are always a delight to read. Glad to know your mum is keeping well.

My much beloved and I went to see my mother on Friday and took her out around the shops. She enjoyed being out in the sunshine and meeting up with the kind ladies in the shop and wished them all a happy new year :-) Bless her.

Rosaria Williams said...

I've just gained ten pounds, and they were all worth every ounce! Lovely of you to describe this glorious occasion.

Susan Scheid (Raining Acorns) said...

Not to clog up your comment box with other matters (let it be known, though, that, having finished my cottage cheese on toast, I'm pining for some of that luncheon still!): you were right the first time. Our 3-person blog can be confusing. All 3 of us are indeed going off in different directions. What you've read so far are Carol-Ann's and WOS's closing posts. I will sum up soon. Please know that your well wishes mean a great deal to us and provide valued encouragement to continue on, each in our own way. Meanwhile, the RA blog will stay online, and we'll use it to announce of any new endeavors from the writing team.

Hilary Melton-Butcher said...

@ Joylene .. thanks - I love the food stories, so glad you've enjoyed this particular one.

@ Jamara - good to see you again .. yes we're both well ..

Glad you were able to take your mother out .. it does make such a difference .. giving them something to think about - as you say - Bless her. Good to know -

@ Rosaria .. oh good!! does sound a little non-dieting - but our imagination can run wild with the setting and tastes .. thanks so much.

@ Raining Acorns .. thanks for enlightening me - and sorry to hear your cottage cheese wasn't quite satisfactory .. still dreams are made of Royal functions!

All the best to the three of you - and hope to see you around sometimes ..

Thanks Joylene, Jamara, Rosaria and Raining Acorns .. lovely for you to come by .. enjoy the week - Hilary

Sara said...


All I can say is YUM. Remind not to visit when all you're talking about is food. My stomach is really grumbling.

I guess this is explains the saying, "to eat like a king and queen."

I had to quit reading when I got to the dessert stage...that's my downfall. I like the picture you added to this section:~)

Hope all is well with you!

Southpaw said...

Hilary, I am so hungry. This post just sent me over the edge! LOl

Are Cornish Crabs a type of crab or a way of cooking the crab?

MunirGhiasuddin said...

Hello Hilary,
Thanks for sharing different foods and food ideas.
We left England in 1974, I still can taste Mr.Kipplings minced pies. I remember the ingredients and make my apple pie with raisins and pineapple in it along with Grannysmith apples on Thanksgiving. It has it's own good side but not like the minni pies of England. Also I remember cornish pasties. A scottish neighbour of ours made that for us in Rochester NY when I was new in the US so I don't miss England.
Cornish hen is a treat I make for my husband once in a while.
Always good to read what you write.

Anonymous said...

Dear Hilary: I love this aerial view of Windsor Castle. I love the movie Chocolat. I had it on tape. No more tapes. Will have to find it on DVD, on Netflix.

You always brighten my day whenever you stop by. Thanks for your many, many congratulations on my book launch. At least I can say that I did it. With the help of many. It WAS a lot of work...a lot, but worth the effort. But I can't say it's any more of an accomplishment than the amazing posts you continue and continue to put up for us to read: to inform, to inspire. To stimulate our minds. You are wonderful! Bless you and your dear mother!!

Hilary Melton-Butcher said...

@ Sara .. each part looks kind of yummy - perhaps we could make one dish each day for a few weeks! I bet they didn't eat too much .. too excited by the whole event ..

I'm a starter girl .. give I'm quite happy with something sweet .. and of course the poster pic.

We're fine - you too enjoy the late spring and summer ..

@ Holly - it's terrible reading posts with food in - especially as we get to them at all hours of day or evening .. so I can quite understand - you write about food too ..

Cornish crabs - there's a few varieties around the far west coast of Cornwall .. and Cornish crabs are just those coming out of the seas around the coast.

Whereas Munir below refers to Cornish Hen - which is a Rock Cornish - a hybrid chicken cross bred in Connecticut in the 50s ..

@ Munir .. as you can see from my note to Holly above - Cornish hens are an American type ... and interestingly have mostly white meat - it was a small bird, with short legs and a plump breast .. which has been cross bred into the larger Cornish Hen.

Kipling pies are still industry standards .. apple pies are delicious in all forms .. love the taste of them ..

Cornish pasties - I posted a recipe for those http://positiveletters.blogspot.com/2009/06/pastry-rocks.html
Interesting that your Scottish neighbour made Cornish pasties for you .. reminding you a little of your first married home in England.

Glad you've enjoyed your read - lovely having your comments ..

@ Ann - I had to put their future home in .. and the Chocolat movie .. different reminders.

Just so pleased your book is out and I hope you're sleeping soundly now luxuriating in your success of publication.

I'm sure it was a LOT of work - but so valuable to so many .. it's a huge accomplishment .. I just put a few (not so few!) words together that make some sense - organising the whole into a book .. now that would be very different.

We're lucky we're in an age where more information is available to us - so we can understand others' experiences, which may help us when things confront us ..

Thanks Sara, Holly, Munir and Ann - enjoy the rest of the week - cheers Hilary

Anonymous said...

Hi, Hilary. I like reading about food. : ) What interesting foods were served for the lunch reception. Bubble and Squeak. What an interesting name for cabbage and potatoes. Your posts are always so fun to read.

Inger said...

Oh, how weird it is to sit here in my rustic desert canyon and read this menu. But fun also. I love the movie Chocolate as well.--Inger

Hilary Melton-Butcher said...

@ Susanne .. I just had to list everything .. gives me ideas as to things I could cook - I hardly do any - but I'd love to do more!

Bubble and Squeak .. we were brought up on it - it was a delicious supper dish with a sausage, or chopped corned beef, or an egg .. the cabbage and potatoes out of the garden, and the egg/s from the hens ..

so glad you enjoy your time here ..

@ Inger - rustic desert canyon - it'll be warmer than here .. so I'd be very happy to come and join you ..

that's a good point - I post about things so obvious to me .. Palaces, gold coaches, pageantry in all its glory and our 2,000 year history and you're enjoying the read in southern California in your desert abode!

Glad I put the Chocolat poster in .. satisfies so many thoughts!

Thanks Suzanne and Inger - lovely having you here .. cheers for now - Hilary

Patricia said...

I was here and commented and talked about enjoying wedding food and Bubble and Squeak and then my comment just disappeared...hmmm

Well for sure it was Professor Plum in the Conservatory with knowledge in hand!

WritingNut said...

Okay, you have officially made me very hungry, and I just had dinner not too long ago! I'd love to try these :)

Susan Scheid (Raining Acorns) said...

I'm still dreaming of "miniature Yorkshire puddings with roast fillet of beef and horseradish mousse." I tried to make Yorkshire pudding a couple times. Once it worked more or less, the next time it was more dripping than pudding, and not in a good way!

Sharon K. Mayhew said...

I'm really curious about the digestive biscuit cake. I'm hoping that I can try some when I come to England...

Yummy post, Hilary!

Empty Nest Insider said...

Sounds quite delicious, especially all the chocolates! I really enjoyed this, but wish it didn't make me crave a midnight snack! Julie

Hilary Melton-Butcher said...

@ Patricia .. I hope we're not losing blogger comments again! Sorry you lost your comment - mine disappear at other blogs too sometimes .. so irritating.

Thought you might recognise Bubble and Squeak .. and ok Professor Plum sounds a good one .. enjoying the fruits of his labouring knowledge! Cheers ..

@ Writing Nut - well your body clock is slightly out of kilter - so perhaps you could squeeze another dinner in? They do sound delicious don't they ..

@ Raining Acorns .. yes yorkshire puddings filled with beef and horseradish sauce always seem to be a favourite - very hot tin in which fat's been heated .. and then pour in mixture .. can't remember how long though - I don't do them often .. I love Toad in the Hole though - yorkshire pudding batter with pre-cooked sausages in ..

@ Sharon - I'd love to see a photo of the cake - but no cameras - I'm sure it'll be in a glossy book sometime! The biscuit slices I make - we can arrange those easily enough ... ?!

Thanks everyone - Patricia, Writing Nut, Raining Acorns and Sharon - enjoy the day ahead .. as I'm up first! Cheers - Hilary

Hilary Melton-Butcher said...

Hi Julie .. as you were writing yours I was busy wishing everyone a great day for your tomorrow, but you're still up!

The food must have been wonderful .. not too much, but so tasty .. and the chocolates absolutely yummy - I'd have liked a doggy bag!

Did you get your midnight snack - or did you quickly disappear for a good night's sleep? Enjoy whichever way - cheers Hilary

Manzanita said...

Bubble and Squeak just hit me between the eyes. Lately I crave cabbage and potato. I seem to make cakes out of almost anything left over. I woke up and came on the computer for a short spell and now I'm wickedly hungry. :)


Hi Hilary, all being well I'm off next week. I have to ok the flying with the doctor becasue of the minor surgery last week but I could well do with a break to get over the upset with my son.I am taking my laptop so hopefully now and then can keep up with whats going on in Blogsphere,
Loved your series about the Royal Family, lovely to get some home blogs.

Take care.

Hilary Melton-Butcher said...

@ Manzanita .. it is one of those craving foods .. I think I'll have to get some corned beef just to get the authentic childhood recipe. Well you're wise to use everything up .. and they're very simple to do ..

Sorry - about the wickedly hungry bit - always the problem with a post on food .. and it's always something one would like .. but the wrong time of day or night! Hope you were able to satisfy yourself with some tea or coffee ....?

@ Yvonne .. sounds lovely and I do hope all is authorised .. and as you say a break is probably what you need .. give yourself some rest time - we're not going anywhere, but it'll be lovely to see you if you're around.

Thanks - I've enjoyed putting the Royal Wedding posts up - one to go, which will be very eclectic, and that definitely will be enough ..

I shall be tempting fate otherwise! and yes - this is definitely an English blog ...

Thanks Manzanita of the flamenco fame, and Yvonne the poetry lady .. good to see you both - cheers for now - Hilary

Gail said...

Sounds wonderful, but I have no idea what much of it is. Would be willing to taste test if given an opportunity.

Anonymous said...

I can honestly say I haven't heard of any of these dishes. But some of them sound might tasty. I've never put peas in my guagamole ... I do like sals mixed in. Occassionally a little garlic but not too much.

And without Googling the price, I bet that's some expensive champagne.

Hilary Melton-Butcher said...

@ Gail .. good to see you here - welcome! That thought of a tasting would be rather good - wouldn't it?!

@ Stephen ... I agree guacamole is delicious as is .. sometimes I spice it up .. and served with a salad does make a very good lunch dish.

I hate to think what the price of the champers was ... some expensive stuff might just about be right! Bet it tasted delicious though ..

Good to see you both and nice to meet you Gail .. cheers - Hilary

Talli Roland said...

Oh my goodness! You've just made me SO hungry, Hilary! I want goat's cheese. And bubble and squeak. And everything else!

nutschell said...

Oh this makes me miss jolly old England.(and makes me incredibly hungry) I just returned from a 10 day trip there. Windsor castle was so beautiful!

Hilary Melton-Butcher said...

@ Talli .. but did you have such a good night last evening .. you need some supper food?!

Doesn't the menu sound delicious ... I love goat's cheese, and bubble and squeak et al .. so delighted to hear you applaud their menu!

Hope you've satisfied your taste buds by now?!

@ Nutschell .. sorreeee .. I know - it sounds like you had a wonderful trip round .. and I'm looking forward to the report back and pics .. Windsor, London and Salisbury ..

..sounds as though you had a fabulous fun time ..

Cheers Talli and Nutschell .. - Hilary

Terro said...

I love the sound of Bubbles and Squeak, and I bet it tastes good as well. I am a big fan of Patrick O'Brian's Jack Aubry sea sagas. There's a companion volume I think you would enjoy:Lobscouse & Spotted Dog by Anne Chotzinoff Grossman and Lisa Grossman Thomas. The authors, in addition to interesting tidbits from the series, offer authentic early-nineteenth-century recipes for Drowned Baby,Jam Roly-Poly,Sea Pie, Figgy Dowdy, Solomongundy, and Soused Hog's Face, among many others.

Here's Obrian (or Jack) on Soused Hog's Face:

"'It's all one, sir,'said Killick. 'Miss told me to say the pig weighs twenty-seven and a half pound the quarter, and I am to set the hams to the tubs the very minute I come aboard--the souse she put aside in thicky jar, knowing you liked 'un. The white puddings is for the Doctor's breakfast.'

"'Very good, Killick, very good indeed,' said Jack 'Stow 'em away.'

'To think a man's heart could break over a soused hog's face,'he reflected"

Hilary Melton-Butcher said...

Hi Terro .. lovely to see you - and thanks for the recommendation re O'Brian's sagas, together with the "Lobscouse and Spotted Dog" early nineteenth century recipes .. as you describe .. I'd love those -

This is what the Amazon review says .. (love the typo - which I'm leaving in) ... "Any reader of O'Brian's novels will know how important fod is to his characters, This book contains recipes for such eighteenth century dishes as Lobscouse, Skilly Galee, Burgoo and Boiled Baby. Each recipe has been carefully researched using cookery books from the period."

You are so right - sounds just so interesting .. and I'll definitely be purchasing .. soused hog's head is delicious!

Wonderful comment - and lovely to see you here - thanks so much for coming by .. Hilary

Arts web show said...

All of the English classics.
I recently adapted a recipe for bubble and meat which went down a treat, now it is one of my secrets. lol

vered said...

For some mysterious reason, I am ravenous! :-)

Hilary Melton-Butcher said...

@ Mr Chef - hi Richard .. you would know .. and your bubble and squeak recipe - you're not going to divulge .. that's definitely treasonable?! Good to see you ...

@ Vered .. well at least the menu had the right reaction .. making us feel starving .. when you write up a recipe I always want to go off and make it!

Thanks Richard .. and Vered - good to see you - cheers Hilary

Liara Covert said...

'Bubble and squeek' was unfamiliar to me until hearing about it in Oz. The Royal wedding menu offers delights to tempt any palette. Love and laughter always compliment such an atmosphere. What does all the talk about the Royal wedding invite you to recognize within or about yourself?

Hilary Melton-Butcher said...

Hi Liara .. Bubble and Squeak is such a lovely name isn't it .. delicious family supper type food - love it!

I just enjoyed their happiness and the fact that I'm able to present different aspects for others to read that will have been lost in the melee of overview of the day itself ..

Here are points that I hope will stimulate other thoughts .. remember our own family histories or tales from our past ..

Lovely seeing you - cheers Hilary