As you may have seen on Instagram this week, I am in a sort of Royal Wedding come-down. To be honest, since doing my family tree in a 3-month-free-trial frenzy on Ancestry last year, I have been into a lot of aspects of British life (I can trace my family back to the Norman Conquest). Having had finals during Kate and Will's wedding, this is the first one I felt invested in. All it did was make me even more ready for my own wedding. We are officially at the 166 day mark.
And now it is Sunday and I am a little late getting to this week's edit. And while it hasn't had as much traction as some food posts, I don't mind. I'm enjoying letting you into another side of me.
Without much notice, I have to go to Nashville this week for work. I've never been. Unfortunately, I will be sequestered to my hotel room or the office, with just business dinners to look forward to. I'm already missing the dogs, chickens, and Nolan, but I'm excited at the prospect of room service and perhaps an hour to myself in the pool (...and then even more room service). I'm even more excited to use my Delsey luggage, as it's deceptively roomy. Last time I packed two suits, a travel steamer, two pairs of dress shoes, and usual sleepwear.
But, if I am lucky enough to snag a lunch by myself, I'm hoping I find a vegetarian restaurant, as I've been meat-free for three solid months now.
As mentioned above, this was the first Royal Wedding I've really gotten to watch and, to an extent, care about. I won't wax poetically about Meghan and Harry, but I love their love and I love how truly happy they both seem. I think after months and months of only reading about the horror of Trump, it's been a nice oasis to see some good in the news.
Since seeing some cute little heart-shaped spongecakes from Emma Thynn, Viscountess Weymouth, I've had it in mind to make my own. Here, I've made some tea cakes with jam and buttercream. The recipe is so easy, I've thought I'd share it here instead of in my blog today.
6 eggs, room temperature
1 cup white sugar
1 cup all-purpose flour
1/2 tablespoon baking powder
1/2 cup buttercream
1/2 cup jam of your choice
- Preheat oven to 350*F and line a half-sized baking sheet with parchment paper
- In your stand mixer, fitted with a paddle attachment, beat eggs on high for 6 minutes
- Add sugar, beat for 2 minutes until light and foamy
- Fold in flour and baking powder
- Pour onto your prepared sheet
- Bake for 20 minutes or until golden brown
- Allow to cool and cut into desired shapes
- Pipe buttercream around perimeter of cakes
- Spoon middle with jam
- Press top cake over buttercream and jam
This is my baby, Murphy. He's the most gentle boy in the entire world, who loves with his whole heart, can find even the smallest corner of your arm to cuddle in, and loves to sit out int the sun for hours and hours and hours. Today, we found ourselves in the emergency vet clinic with Murphy. On a walk, Nolan found a bump on his tail. We remained calm for the dogs, but internally, I was sick to my stomach.
It turns out that it's a benign tumor that will need removed, but is nothing to worry about. We'll schedule it for the next couple of weeks, and he'll get a teeth cleaning for good measure. I love him more than anything in the entire world, so I am especially relieved today. And, because he was such a good boy, he got some McDonald's on the way home.
Since buying our home, I've slowly but surely been leaning towards following more home interior Instagrams and blogs. I also follow a few children's toy companies, because they're always just so...precious. I found this baby room by Dina Bandman to be just so perfectly inviting with just the tiiiiiniest bit of whimsy that I adore (those sheep!).
Between this and Alice Naylor-Leyland's touch on Stibbington House, I think we know what's inspiring me this year as we have a little more budgeted towards the house compared to last year.