[poem + 3 recipes] celebrating the queen’s platinum jubilee

“It’s all to do with the training: you can do a lot if you’re properly trained.” ~ HM Queen Elizabeth II

Happy Platinum Jubilee Weekend! 

We’re here to raise our teacups and nibble on a few treats as Her Majesty the Queen celebrates 70 glorious years on the throne. At age 96, she’s ruled longer than any other monarch in British history, and is currently the oldest and longest-serving incumbent head of state in the world. 

The official Platinum Jubilee emblem was designed by 19-year-old graphic design student Edward Roberts from Nottinghamshire.

When she pledged to devote her life to service on her 21st birthday, little did she realize she’d actually be Queen just four years later. In fact, she never expected to wear the crown in the first place, since the line of succession was supposed to pass from her grandfather, King George V, to her Uncle Edward, and then on to his children. Of course Edward’s abdication to marry Wallis Simpson changed everything. 

Coronation Day portrait by Cecil Beaton, June 2, 1953 (Westminster Abbey).

I remain in awe of someone who accepted the cards she was dealt, got on with the job, and has remained a beloved, steadfast exemplar of duty, devotion, and public service despite rifts, divorces, deaths, scandals, and challenges to the monarchy’s relevance during rapidly changing times. 

“I have to be seen to be believed.” ~ HM Queen Elizabeth

Seven decades = a LOT of smiles, handshakes, white-gloved waves, receptions, charity events, walkabouts, fittings, sittings, tours, state banquets, royal performances, garden parties, teas, carriage rides, and HATS. 🙂

God Save the Queen! 

We’re thrilled and honored to welcome HM back to Alphabet Soup. You may remember when she first visited for a quick cuppa eight years ago. This time, we were anxious to try a couple of recipes from Carolyn Robb’s new cookbook, Tea at the Palace (Weldon Owen, 2022). 

Robb was Personal Chef to TRH the Prince and Princess of Wales for 11 years. Her 50 sweet and savory recipes are tied to twelve of Britain’s most stunning palaces and residences, and is a nice mix of traditional, contemporary and whimsical dishes.

We selected three recipes just for the Queen and enjoyed a lively chin wag. She ‘spilled the tea’ on her least favorite granddaughter-in-law and told us about the time she found a slug in her salad (ugh!), but she would not reveal what she carries in her handbag (a lady is entitled to her secrets after all).

Ring when you’re ready and enjoy!


🍪 Chocolate and Salted Pistachio Cookies 🍪

Did you know the Queen actually eats two breakfasts? Upon first awakening she has a cup of Earl Grey or Assam with a side of biscuits. After her bath, she enjoys cereal, yogurt, toast with marmalade and orange juice at around 8:30. (She also likes fried kippers and smoked haddock on occasion.) 

Former Buckingham Palace Royal Chef Darren McGrady claims the Queen is a certified chocoholic. With this in mind, we decided to make Robb’s Chocolate and Salted Pistachio Cookies. Her Majesty admitted she would love these for her first breakfast as well as for afternoon tea. 🙂

The recipe appears in Robb’s chapter about Hampton Court Palace, “All Things Chocolate.” Once the home of Henry VIII, HCP has a thousand rooms!!! Arguably the most important are those comprising the Chocolate Kitchens. This series of rooms was commissioned by William III in 1690 and was the first of its kind in Britain. At the time, chocolate was relatively new in the country, a luxury affordable only by the very wealthy. 

Chocolate Kitchen (Hampton Court Palace), where the royal chocolatier made the King’s chocolate drink.

In the Chocolate Kitchen, chefs would roast, flavor and grind cacao beans to a paste, forming them into small cakes. These would be left to mature for several months before they were melted into milk, water or wine, then seasoned with sugar and spices as a special breakfast drink for the king and queen.

Chocolate Room (Hampton Court Palace) held serving equipment used to present chocolate to the monarch.

In her headnote, Robb describes these cookies as a sophisticated version of the chocolate chip cookie – “rich, crisp on the outside and moist in the center.” Yes to slightly bittersweet chocolate + the salty creaminess of pistachios! These are definitely “eyes roll back in the head” delicious when eaten warm from the oven. 🙂

Chocolate and Salted Pistachio Cookies

  • Servings: about 3 dozen cookies
  • Difficulty: average
  • Print


  • 6 oz. bittersweet chocolate (70 % cacao), chopped
  • 5 tablespoons butter, at room temperature
  • 3 tablespoons almond butter
  • 1 cup loosely packed muscovado sugar
  • 1/4 cup superfine sugar
  • 1 free-range whole egg plus 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • 1-1/4 cups cake flour
  • 2 tablespoons unsweetened cocoa
  • 1 teaspoon baking powder
  • 6-1/2 tablespoons salted pistachios, roughly chopped
  • 1/4 cup white or dark chocolate chunks
  • 1/2 cup confectioners’ sugar


  1. Put the chocolate into a small heatproof bowl over (not touching) barely simmering water in a saucepan and heat, stirring occasionally, until the chocolate melts and is smooth. Remove from the heat and let cool for 5 minutes.
  2. Meanwhile, in a large bowl, using an electric mixer, beat together the butter, almond butter, and muscovado and superfine sugars on medium speed until thoroughly combined. Gradually add the whole egg, egg yolk, and vanilla and beat until smooth.
  3. Sift the flour, cocoa powder and baking powder directly into the bowl. On low speed, beat just until the dry ingredients are thoroughly incorporated. Pour in the cooled chocolate and mix with a wooden spoon or rubber spatula until evenly distributed. Lastly, add the pistachios and chocolate chunks and mix well. Cover the bowl and chill in the refrigerator for 30 minutes.
  4. Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper or silicone mats.
  5. Put the confectioners’ sugar into a small bowl. To shape the cookies, roll the dough between your palms into balls the size of a walnut, then toss the balls in the confectioners’ sugar until thickly and evenly coated. Arrange the balls on the prepared pans, spacing them about 1 inch apart.
  6. Bake the cookies until mostly firm to the touch but still a little soft in the center, about 12 minutes. After 8 minutes, gently press down on each cookie lightly with a fork, to flatten it a little and crack the sugar crust, then continue to bake for another 4 minutes. Let cool on the pans on wire racks for 5 minutes, then transfer to the racks and let cool completely.
  7. The cookies will keep in an airtight container at room temperature for up to 4 days.

Tips: I substituted dark brown sugar for the muscovado. To make your own superfine sugar, pulse granulated sugar for a minute or two in your food processor or blender. I also melted the chocolate in the microwave instead of on the stovetop.

~ Adapted from Tea at the Palace by Carolyn Robb (Weldon Owen, 2022), as posted at Jama’s Alphabet Soup.


🥪 Jam Pennies 🍞

We’re big fans of Jam Pennies in the Alphabet Soup kitchen because, 1) we’re mad about jam, and 2) they’re so easy to make. Just 3 ingredients!

Jam pennies are an age-old royal tradition for nursery afternoon tea. Safe to say Princesses Elizabeth and Margaret enjoyed oodles of them growing up, and it’s been reported that since the Queen is still very fond of them, they’re often served for her afternoon tea at Windsor Castle and Buckingham Palace.

Princesses Elizabeth and Margaret.
Royal Collection Trust

Robb included a simple Jam Pennies recipe in her chapter about Kensington Palace, “Children’s Afternoon Tea.” This is Mr Cornelius’s favorite part of the book because he also loves the other fun recipes (Gingerbread Soldiers in Sentry Boxes, Banana Sandwiches, Giant Bourbon Biscuits, Mint Chocolate Cups with Ice Cream and Sprinkles). 

Princesses Elizabeth and Margaret with Crawfie.

While munching on these, Mr Cornelius asked the Queen about her formative years and learned that she and her sister Margaret did not attend school, but thrived under the care and tutelage of their governess Marion Crawford, whom they fondly called “Crawfie.” Not expected to become queen, Elizabeth had a loving, happy, relaxed childhood, learning to ride at age 3, and developing a lifelong love of Welsh corgis after receiving her first pup from her father.

Princess Elizabeth riding her pony in Windsor Great Park, 1930s.

Crawfie was with the family for many years and they inevitably grew very close. The first book she read aloud with the girls was Peter Pan at Kensington Gardens, a story especially enchanting since it took place and was written just down the street. Crawfie taught them language, history, manners and penmanship, but no government studies until Elizabeth’s education was stepped up when she became heir presumptive.

The Queen fell in love with Philip at age 13.

Years later, after Elizabeth married Philip and Crawfie retired, she wrote a book about her time as governess, The Little Princesses (1950). The Queen Mother was deeply distressed at this disloyalty/ breach of privacy and tried to persuade her to remove certain passages. After the unauthorized book was published, Crawfie was ostracized by the royal family, who never spoke to her again.

Mr C was sad to hear about this unfortunate turn of events and felt Her Majesty deserved a dozen extra jam pennies. She ate every single one.

The resident Paddingtons (expert sandwich makers) were thrilled to learn HM had recently visited Paddington Station to open the new Elizabeth Line.

Jam Pennies

  • Servings: 12
  • Difficulty: easy
  • Print


  • 6 medium-size slices good-quality fresh white bread
  • soft butter
  • about 12 generous teaspoons raspberry jam
  • raspberries for decorating (optional)


  1. Line up the bread slices on a work surface and butter them. Using a 2-inch plain round cutter, cut out 4 rounds from each bread slice. Spoon 1 generous teaspoon of the jam onto 12 of the bread rounds, spreading it just to the edge. Top with the remaining rounds, butter side down, and press down lightly to secure.
  2. Arrange the sandwiches on a serving plate and decorate the plate with a few raspberries, if desired. Serve at once.

Tips: You may also use whole grain bread and any type of jam you like. You’ll probably need more bread than specified (I got two rounds from each slice rather than four).

~ Adapted from Tea at the Palace by Carolyn Robb (Weldon Owen, 2022), as posted at Jama’s Alphabet Soup.


🍓 Little Scones with Strawberries and Clotted Cream 🍓

Well, what would teatime be without scones? 

In Robb’s chapter about Buckingham Palace, “Summer Garden Parties,” she features recipes that would typically be served at royal garden parties during spring and summer. Three parties were held at BP just last month, and another is scheduled at the Palace of Holyroodhouse in Scotland at the end of June. (Sadly, the Queen bowed out of her hosting duties this year due to ongoing mobility issues.)

It’s hard to imagine that behind the Buckingham Palace building, well beyond those iconic black iron gates and famous balcony we often see, lies a private garden of 42 acres – a secluded green “oasis in the heart of London.”

Catherine, Duchess of Cambridge, hosted the May 18 Garden Party along with Prince Edward and the Countess of Wessex on behalf of the Queen.

Each garden party hosts about 8,000 guests with 27,000 cups of tea, 20,000 sandwiches, and 20,000 slices of cake served. Attendance is by invitation only; candidates from all walks of life who have made a positive impact on their communities are nominated by a network of community leaders.

Inside the Royal Tea Tent.

After finishing their formal presentations, Royal Family hosts head to the Royal Tea Tent, where they continue to greet even more guests, who are free to eat, drink, and stroll the palace gardens.

These garden parties capture the spirit of everything that is British, with cream scones, mighty jugs of Pimm’s, a brass band playing Edward Elgar’s “Land of Hope and Glory,” and dapper gentlemen in top hats and tails all part of the majestic scene!

Robb mentions the ongoing Devon vs. Cornwall debate about cream scones, which originated in England’s West Country. Jam or clotted cream first? Devonians prefer cream first, while the Cornish opt for jam. 

I guess I’m Cornish cause I like my cream on top of the jam. Guess what? So does the Queen! Chef McGrady remembers making cream scones for her afternoon tea every day while he was at BP – one day, plain scones, fruit scones the next. 

In addition to scones, she usually sliced off a piece of an eclair or fruit tart, and had two different kinds of sandwiches (cucumber, smoked salmon, egg with mayonnaise, ham and mustard, tuna, jam penny). She’d likely wash it all down with cups of Assam or Darjeeling, if not Earl Grey. Of course the corgis always got a scone or two. 🙂

Mr Cornelius happily welcomed four surprise guests: Charles, Camilla, William and Catherine, all of whom enjoyed their hot tub tea. They devoured scone after scone while chatting about Prince George, Princess Charlotte, and Prince Louis. When Mr Cornelius asked Prince William to adopt him, HRH gently advised that all his Alphabet Soup friends would miss him too much. Mr C quickly forgot his disappointment when Catherine (with whom he’s totally besotted), gave him a big bowl of extra clotted cream.

Little Scones with Strawberries and Clotted Cream

  • Servings: 36 mini scones
  • Difficulty: average
  • Print


    For the Scones

  • 3-2/3 cups cake flour
  • 4 teaspoons baking powder
  • 1/4 cup superfine sugar
  • pinch of salt
  • 7 tablespoons butter, at room temperature, cut into cubes
  • 2 free-range eggs
  • about 3/4 cup whole milk


    To Serve

  • Strawberry jam
  • 3/4 cup clotted cream
  • Confectioners’ sugar, for dusting
  • Strawberries
  • Tiny fresh mint sprigs (optional)


  1. Preheat the oven to 425 degrees F. Line a large sheet pan with parchment paper or a silicone mat.
  2. Sift together the flour, baking powder, sugar, and salt into a large bowl. Scatter the butter over the flour mixture and, using your fingertips, rub the butter into the dry ingredients just until the mixture has the consistency of fine bread crumbs.
  3. Break the eggs into a measuring pitcher and add milk as needed to total 1-1/4 cups liquid. Whisk together with a fork. Make a well in the center of the dry ingredients and add most of the liquid to the well, keeping a little of it back in case you don’t need all of it. Using a round-bladed table knife, mix together the egg mixture and the flour mixture to achieve a lightly bound dough that is neither sticky nor dry and crumbly, adding more of the liquid if needed. Do not overmix.
  4. Turn the dough out onto a lightly floured work surface and, working quickly, knead the dough very lightly to rid it of any cracks. Pat the dough out to a thickness of 3/4 inch. Using a 1-1/2 inch plain round cutter, cut out as many rounds as possible, dipping the cutter into flour before each cut to ensure a clean cut.
  5. Transfer the cutouts to the prepared pan, spacing them about 1 inch apart. Gather up the scraps, press together, pat out, cut out more rounds, and add to the pan.
  6. Bake the scones until well risen and golden, 8-10 minutes. Transfer to a wire rack to cool.
  7. To serve, split the scones horizontally and top each half with jam and a dollop of cream. Dust very lightly with confectioners’ sugar and accompany with a bowl of strawberries. Garnish with mint, if desired.

Tips: I substituted strawberry for the specified raspberry jam, and as per usual, grated the butter (frozen) instead of cutting into small cubes. To make your own superfine sugar, pulse granulated sugar for a minute or two in your food processor or blender.

~ Adapted from Tea at the Palace by Carolyn Robb (Weldon Owen, 2022), as posted at Jama’s Alphabet Soup.


🥁 The Poem + a Few More Bits and Bobs 🐴

Did you watch the Queen’s Birthday Parade (Trooping the Colour) yesterday? No one does pomp and pageantry like the British. Everyone breathed a sigh of relief to see Her Majesty on the balcony, looking so resplendent in powder blue.

Buckingham Palace Balcony, June 2, 2022 (photo by Jonathan Brady/AP).
Queen’s Birthday Parade (photo by Paul Ellis/Getty Images).
Princes George and Louis and Princess Charlotte ride in the Birthday Parade (photo by Karwai Tang/Getty Images).

This was an especially poignant moment considering the tough year she’s had – death of Prince Philip, a bout with Covid, Prince Andrew scandal, not to mention those shameful ex-royals exploiting the firm for personal profit. But of course the Queen soldiers on — a symbol of stability and unity for the UK and the entire Commonwealth. Imagine being the most famous woman in the world!

The Platinum Jubilee Weekend festivities continue with:

  • Friday, June 3: Service of Thanksgiving at St Paul’s Cathedral (11 a.m.)
  • Saturday, June 4: Derby at Epsom Downs (11 a.m.)
  • Saturday, June 4: Platinum Party at the Palace (8-10:30 p.m.)
  • Sunday, June 5: Big Jubilee Lunch
  • Sunday, June 5: Platinum Jubilee Pageant (2:30 – 5 p.m.)

 * more info at the Royal Family Website.

Mr Cornelius’s eyes grew wide hearing about the Jubilee Lunch: about 10 million people across the UK will be sharing friendship, food and fun at festive street parties. Of course he loves the idea of communities getting together to EAT. Find out more about the Jubilee Lunch and drool at some Celebrity Recipe suggestions here

Fortnum & Mason sponsored The Platinum Jubilee Pudding Competition, inviting home bakers to submit a dessert recipe in honor of HM the Queen. The winning recipe, Jemma’s Lemon Swiss Roll and Amaretti Trifle, was chosen from among 5,000 entries. Winner Jemma Melvin is a 31-year-old copywriter from Southport. Her recipe will be sold in Fortnum and Mason, recreated across the UK and Commonwealth for the Big Jubilee Lunch, and will henceforth be known as the Official Platinum Jubilee Pudding. Click here to learn more about Jemma and to download the recipe (looks pretty labor intensive to me). You can find all five finalists here.

Jemma’s recipe was inspired by a lemon posset HM had at her wedding in 1947 (photo by Nicky Johnston/PA).

To top off our celebration, enjoy this commemorative poem by American traditional lyric poet Joseph Charles MacKenzie. “Decades for the Queen” consists of seven dizains (10-line stanzas), representing Her Majesty’s 70-year reign. 

The dizains are titled as follows:

1. Vow of Dedication, 1947

2. Ascension

3. Coronation Bouquet

4. Procession

5. Chair of the Confessor

6. Coronation

7. The Allegiance of Philip

This moving video contains wonderful archival footage (click through to YouTube to read the full text of the poem).

(Note: UK Poet Laureate Simon Armitage has also written a poem, “Queenhood,” to commemorate this occasion, but it was not available online at the time of this writing.)


🇬🇧 Happy Platinum Jubilee, Your Majesty. We Love You! 🇬🇧


TEA AT THE PALACE: A Cookbook: 50 Afternoon Tea Recipes
written by Carolyn Robb
photographs by John Kernick
published by Weldon Owen, April 2022
Cookbook, 160 pp.


Official Platinum Jubilee Portrait by Ranald Mackechnie (May 2022).

🇬🇧 🇬🇧 EVEN MORE 🇬🇧🇬🇧

♥️ Read about the Queen’s first visit to Alphabet Soup (includes recipes for Coronation Chicken and Chocolate Biscuit Cake)

♥️ BBC video featuring the Platinum Pudding Finalists making their recipes at Fortnum & Mason’s with the winner announced by the Duchess of Cornwall.


HM liked Mattel’s new Queen Elizabeth II Barbie because it made her look 20 years younger. She gave hers to great-granddaughter Charlotte.
Other relevant books I’ve enjoyed recently.


Her Royal Poetess and Coffee Connoisseur Karen Edmisten is hosting the Roundup at The Blog with the Shockingly Clever Title. Be sure to check out the full menu of poetic goodness being served up around the blogosphere this week. Have a nice PJ Weekend!


Princess Elizabeth, age 2 (Royal Collection Trust).

“Each day is a new beginning, I know that the only way to live my life is to try to do what is right, to take the long view, to give of my best in all that the day brings, and to put my trust in God.” ~ HM the Queen

* Copyright © 2022 Jama Rattigan of Jama’s Alphabet Soup. All rights reserved.

40 thoughts on “[poem + 3 recipes] celebrating the queen’s platinum jubilee

  1. It’s a glorious post, Jama. I watched some of the ceremonies on the news, but not all. Best wishes to her in this amazing celebration. I saw that she needed to not go to all today, suspect she’s exhausted. What an amazing life she’s led.

    Liked by 1 person

    1. Yes, she had to miss the service of thanksgiving today. And I think she’s missing the Epsom Derby tomorrow. Horses are her favorite, so I imagine it’s quite disappointing.


  2. So much yumminess in this post, Jama. I wish I could sample all your treats. And so much respect for our Queen. It was a delight and a giggle to meander through your blog post.

    Liked by 1 person

    1. I found the Chocolate Kitchen interesting too!! I didn’t know about it until I read Robb’s cookbook. I visited Hampton Court Palace years ago, and I think at that time the location of the CK was unknown. It’s only been recently (2014) I think, that someone found a map that showed its location. But 1000 rooms! Quite a place.

      Liked by 1 person

  3. What a truly delightful and heartwarming post, dear Jama! You’ve truly outdone yourself! (I know I keep saying that, but, each time, it is true!) It may give you a smile to know that I, age six, was on the Queen Mary (a British ship), sailing from Italy to the US for “home leave” when the loudspeaker came on. “King George VI is dead. Long live the Queen!” Then, they played “God Save the Queen.” My mother stopped in the middle of the staircase and said to me, “Remember this—this is history!” Indeed. Thank you for this—mahalo and aloha!

    Liked by 1 person

    1. Thanks for sharing that wonderful memory, Margo. And as your mother advised, you remembered it well. Glad you enjoyed the post!


  4. Your posts always make me happy (and hungry)! I have watched some of the celebration on the news but learned a lot more here. I want to try all of the recipes and share them with my grandchildren. Thank you! xo

    Liked by 1 person

    1. Nice to hear you’re happy and hungry when visiting here, Linda, and that you learned a few things about the Queen. She’s truly a marvel!!


  5. Not sure what I loved more: the character teacup inserts (reminded me of people sitting in a hottub!) or the images (I’m DROOLING) of a CHOCOLATE ROOM! I have copied the chocolate and pistachio recipe (besides the fancy sugar, I actually have the ingredients!) – and though I’m not a fan of QEII, royalty, etc, I applaud her steadfast commitment to serve (just wish it didn’t happen to be smothered in luxury). Jama, you are amazing! The post is incredible all the way around! Thank you!

    Liked by 1 person

    1. I also found the chocolate room fascinating. Thank goodness we weren’t alive back then, since we probably wouldn’t be able to afford the luxury of chocolate. My interest in the Royal Family came about while living in London for 3 years. And of course, as an English major, I was already predisposed to love all things British, including Shakespeare, the Beatles, Pooh, and Paddington. 🙂


  6. Goodness, what a wonderful, fun post! I have already sent the Chocolate and Salty Pistachio Cookie recipe over to my baking granddaughter and asked her to make some for me. They look yummy. I’m not as much of a royal watcher as you, but I do enjoy some of it. Thanks for such a great post!

    Liked by 1 person

    1. Hi Tambra!! Thanks for visiting. Sorry to report that the HM Barbie sold out instantly upon release. It initially sold for $75 here in the U.S., and is now only available on the secondary market for ridiculous prices.

      Liked by 1 person

  7. How delightful to have a front row seat at the Queen’s Platinum Jubilee! I love all the pomp and circumstance of your blog post Jama, and especially the help of your ever faithful bears. So many delicious treats here too, and I love seeing the Chocolate rooms, the “hot tub tea!” and all of the Queen’s hats too, Lovely, thanks! 🌸 🎉 🌷

    Liked by 1 person

    1. Glad you had fun reading the post, Michelle. It was time consuming but fun to put all the pieces together. I love all the bright colors the Queen wears — after all, as she says, she must be seen to be believed. Can’t miss her in a crowd!


  8. Yum! What a delicious post. Thank Mr. Cornelius for his acute attention to detail. I have copied the chocolate cookie recipe and will be trying it out soon! I feel like celebrating the queen with some jam pennies today as well.

    Liked by 1 person

    1. Yum to jam pennies. So simple to make, a great comfort food. Len made French toast with the leftover bread — strange shapes but still tasted good.


  9. What a life! (What a POST!!) I love the quotes you lead and end with. They are like the bread in the jam pennies and in between them is HM’s amazing life. 96 and she looks FABULOUS!

    Liked by 1 person

    1. She was adorable from day one, and despite recent health issues, still has a twinkle in her eye. I hear she has a wicked sense of humor and actually enjoys when things go wrong. I guess with a strict life governed by protocol, any comic relief is appreciated.


  10. I love your love of the royals, Jama! And I’m with Mr C on the extra clotted cream – yum!
    Have you toured Buckingham Palace? I was lucky enough to do so in 2019 and even have gold accented oven mitts from the gift shop. 96 looks good on Liz! 🙂

    Liked by 1 person

  11. Of course by now I am sure you have watched the brief video of the Queen and Paddington bear having tea, and learned what she keeps in her purse.

    Great post! You covered everything about HM.

    best… mae at maefood.blogspot.com

    Liked by 1 person

  12. I was thinking of you last week – I’m sure you were thrilled to see Paddington and the Queen enjoying tea before the Jubilee kicked off! I must try those chocolate-pistachio cookies. Thanks for sharing!

    Liked by 1 person

    1. That video surprised everyone — the Palace kept it a secret for a couple of months. Especially cool since Prince William’s kids love Paddington, as did he (he purchased a Paddington Bear from Harrods for Prince George when he was born).


    1. Hi Maureen. I got them a long time ago and don’t think they make them anymore. They were made by a German company called Donkey, who also made novelty tea bags featuring rock stars, actors, comedians, etc. Wish they’d bring them back!


  13. Jama, I keep coming back to this amazing blog post about the Queen’s Jubilee. This post is fit for royalty and full of absolutely wonderful information. I am completely enamored by what you wrote and plan on baking the cookies among all the cookies I have already made for my granddaughters birthday party tomorrow.

    Liked by 1 person

    1. I’m so glad you’ve been enjoying this post, Carol — and excited to hear you’re going to make the chocolate cookies for the birthday party!! It’s been two weeks since the Jubilee and I miss all the fun events and excitement. It was nice seeing so many people celebrating and having a great time especially since so many troubling things are happening in the world right now. After such intense planning, I’m relieved COVID didn’t prevent them from going forward.


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