All manner of things went well for the sendoff last night of Aust(ral)ian bro-in-lo back to Upsidedownland (“What do you call someone from Down Under who has a suntan from Down Under?” “Aussie Ozburned”).
In what was a third go around on this sumptious recipe, my sister-in-law Lady Wellington outdid herself – and thanks to the help of my other sister-in-law Lady Duxelles with just the right balance of moist and dry, these two and a third (not pictured – it still had another ten minutes in the oven) were just about as good as could exceed expectations.
Accompanying this beef’s rich pageant, my brother-in-law, the Duke of Hollandaise, added his pedigree to the work of my wife, Mistress Broccoli. And it was all was washed down with a tarry fruity cabernet sauvignon brought to the table by yours truly, the Earl of Carnivor – along with another in honor of my other other sister-in-law Lady Middlesister – who could not be present for the occasion. Brother in law Sir Mashalot also couldn’t be there, although his presence was evoked in spud-acular fashion.
After a reading and buttering of the royal rolls, all and sundry set to for a repast that present generations will be savoring long into the future…
I resent that joke.
Own it!
JOB
Is that Lady Middlesister herself? Truly, the Inter-net is the gift that keeps on giving [the lower classes a chance to appear in the same comments section as the aristrocracy]!
Oh! No that’s the Lord of Upsidedownland’s Princess Edgely!
She it was who introduced me to The Beards…
JOB
TAGGED WITH: SLUMMING WITH SCAPULARS
She bakes in beauty, like the pie
Of cloudy climes and sunless skies;
And all that’s best of moist and dry
Meet in her pastry and her eyes….
Today in (royal) food porn.