Before playing host to this majestic sounding event with my Mam, I couldn't help myself imagining the occasion being very elegant and swell. I envisioned china plates piled high with golden, airy scones and silver mouthfuls of sweet, rich goodness. I saw the foods as precious gems and the tea and coffee as liquid gold. Everything was fit for the queen in my pre-hosting head. I was ready to throw a ball. As me and my mam formed a list of foods and bakes we would serve, ideas danced across my forehead and with every pulse of excited blood that flowed through my body, a pulse of royalty would be sent with it.
Now after a full morning of being in my element, or in other words, in the kitchen, it was finally time for guests to be arriving at the house for tea, cakes and all manner of bakes. As the afternoon grew, I realised that my imagination of physicality wasn't quite as I had hoped and dreamed; the tea and coffee were as brown and steaming as ever, the scones were a pale brown and all the little treats were decorated in their own expected appearance. However, I was not completely wrong. The appearance of the bakes were, admittedly, not gold and silver and outstanding in their richness, but their tastes were. You would pick up what you thought to be a scone, and swallow a mouthful of gold. You would take a sip of the deeply brown stained liquid, and only the finest liquid gold slid down your throat, warming your insides like a light from within you. So I was not disappointed, if anything I was thrilled to have served up only some of the finest ingredients to my beautiful family and friends. Chocolate cake, Victoria sponge cake, millionaire shortbread, chocolate buns...need I say more?
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