Monthly Archives: July 2013
What better way to welcome the future king of England than with a wheel of cheese? And not just any cheese but a Westminster William and Kate Royal Addition Cheddar!
The Kitchn.com describes its flavor: “Pleasantly sour milk, a bright lactic-ness, and decidedly cheddary goodness — linger on the tongue for quite some time.” You can get yours at Whole Foods Market for $9.99/lb.
Thanks to Ally for the tip!
It’s a simple fact. Numbers confuse Americans in the U.K. Watch and see!
Thanks to @ukyankeedotcom for the lead!
Did anyone else hear the summer trifle story that was featured on NPR’s “All Things Considered” this week?
As part of their Taste of Summer recipe contest, they asked readers to submit their favorite “found recipes” and Indiana resident Susan Jones submitted this recipe for strawberry trifle, which she found on a country walk one day. (Presumably someone had thrown out lots of recipes and this was among the stack). It turned out to be a winning recipe for Jones.
One look at the recipe would make any Brit shudder. It’s a completely Americanized version of trifle, made with – horror of horrors! – Cool Whip and cream cheese. And having said that, I should add that I haven’t made it, but I can also nearly guarantee that it is absolutely delicious. Cool Whip + strawberries + angel food cake = an instant winner, no matter how you cut it. Blasphemous but true!
Recipe: Strawberry Trifle
16 ounces cream cheese, softened
2 1/2 cups powdered sugar
12 ounces whipped cream or Cool Whip
1 teaspoon vanilla
1 angel food cake
3 quarts fresh strawberries
1/4 cup sugar
Mix cream cheese and powdered sugar until creamy. Add whipped cream and vanilla. Cut angel food cake into small squares. Slice all but 3 or 4 strawberries. Gently mix sliced berries in bowl with 1/4 cup sugar; let sit for 15 minutes. Cover the bottom of a large trifle dish (clear, stemmed bowl) with a layer of the cake squares. Follow with a layer of cream cheese mixture, then strawberries. Alternate, ending with the cream cheese mixture on top. Garnish with reserved whole strawberries and mint leaves. Refrigerate for an hour before serving.
What’s 14 feet high, ultramarine blue and standing on the fourth plinth in Trafalgar Square?
A giant cockerel, designed by German artist Katharina Fritsch!
The cock’s creator Katharina Fritsch told The Guardian newspaper: “I think the English have a great sense of humour. I know they like to play games with language. They like their double meanings. So I wanted to play around.”
I kind of like how blue and bright it is! What do you think?
Now that the U.K.’s future king is here (third in line to the throne, you know), it begs the question: Where am I in line to the throne?
Well, wonder no more! Try this “Where am I in line to the throne” calculator.
I am apparently 12 millionth to the throne. (No big surprise there.) How about you?
Thanks to Mike from StandoutCVs.com for sending me this link!
In the spirit of our times, dress up your very own royal baby, which I found on Pinterest thanks to Patz Freeman. (I particularly love the corgi on wheels.)
Isn’t this gorgeous? Canada has plans to illuminate Niagara Falls in a pink or blue light when Will and Kate’s baby is born.
Wait. Did I say baby? I meant to say daughter because I’m so convinced that she’s having a girl. What do you think? Will Niagara Falls be blue or pink?
Thanks to Lillie for sending me this news bite!