Diana, the late-Princess of Wales, is in that small and select group of cultural icons whose senseless death made people stop in their tracks. Seeing memorabilia and former dresses of hers at the "Diana: Legacy of a Princess" exhibit on the RMS Queen Mary, is a fitting and timely way to contemplate her life, her charitable works, and sons she left behind.
I returned to the exhibit with my sister in-law, Peggy, last Wednesday. We visited the tearoom, which I can only rave about, and revisited the exhibit that we had gone to see in mid-June.
|Peggy is a royal gem in my family|
|The exhibit is chock full of memorabilia and even dresses of Diana's|
When we learned that a royal exhibition, "Diana: Legacy of a Princess" was to open at the Queen Mary in Long Beach, we were both anxious to visit the exhibition and sample the treats in the tea room. We planned a date to go, but Peggy and my big-brother Kevin extended a truly gracious invitation to go to the black tie gala evening and preview of the exhibit, the night before its opening. Not having a chance to see everything that night,
Scrumptious tea sandwiches are included in "The Windsor Tea" fare. Having reviewed my share of tea rooms over the years, and not being a tea drinker, the food is what I usually what I focus on. The tea fare on the RMS Queen Mary, is anything but your standard tea room food. This was a treat for the taste buds and the tummy!
The tea sandwiches are as follows:
Canary melon and prosciutto, with pomegranate cream, on artisan bread and fresh mint.
House cured Alaskan salmon and English cucumber, with aioli on rye bread, topped with caviar. A personal favorite!
Shredded chicken and dried mango, tossed in a light curry aioli, atop wheat bread and A sweet shrimp with heart of palm and herb dressing on sourdough bread.
And another personal favorite; The deviled egg salad and micro dijon greens, atop pumpernickel bread.
|A superb selection of desserts await your presence|
|Big brother Kevin, and his wife Peggy, took me to the Black Tie Gala as a birthday gift. The event was the night before the opening of the exhibit.|
|Loved the 'Family Tree', though we'd not expected to see Camilla lurking about at this exhibit"Diana : Legacy of a Princess" - Camilla is now a part of "Diana's Legacy"? I think not!|
|My big brother Kevin and wife Peggy- The empty case behind them now has a mannequin clothed in a 'Diana' dress|
|Though we had a short amount of time that first trip, we did take photos.|
|Who invited this 'party-crasher' back?|
|So many things to see in the exhibit, do plan plenty of time|
|Our black tie event table|
Keep that “Pinky” finger curled!
Many people think that one’s pinky finger should be extended when one is drinking from a cup. This is not considered proper today by most manners experts. It is what is commonly known as an “affectation”, learned in the 1400s & 1500s when the poor servants of the wealthy landowners and royalty in Europe, watched how their “Lords and Ladies” dined. They believe the servants picked up the habit of keeping a finger extended while drinking and dining.
Only the wealthy could afford salt and exotic spices, like nutmeg, at their tables. Foods were eaten with one’s hands and a knife. Utensils were not used at many tables then. When dining, these wealthy people would keep the “pinky” finger extended when scooping up foods so that they could keep grease off of that finger. That finger could then be dipped into the salt or spices needed to season their foods. This kept grease and food particles out of the dishes holding the spices.
Others think it started when tea and handle-less cups from China
became popular in Europe. They believe tea drinkers would keep the pinky out because the cup was to hot to hold. However, the Chinese have never extended fingers in that manner, nor have the Japanese, so why would the British? The cups Chinese use, still do not have handles to this day. These cups are held in the palm of the hand. Old artwork from the time, proves this as well.
Today, most experts agree; The proper way to hold a tea cup is with one or two fingers of the right hand put through the hole of the cup handle, while balancing the cup with your thumb on the top of the handle. Your other fingers should be curled beneath the handle.