Like millions of others around the world, I am addicted to the hit drama, “Downton Abbey,” shown on PBS here in the States and ITV across the pond. It centers around the luxurious estate led by Lord Grantham, his wife Cora, their three daughters, grandma (played by the wonderfully delightful Maggie Smith), a new heir apparent (the handsome Dan Stevens) and all of the servants who tend to their every need.
Addicted is probably an understatement when I talk about my love for “Downton.” Since I began watching the show, shortly before Christmas, I have read the companion book authored by Jessica Fellowes (the niece of show creator Julian Fellowes) entitled “The World of Downton Abbey.” I’ve scoured the internet for information about the tours at Highclere Castle in England where the series is filmed. I’ve Tweeted, Facebooked and otherwise badgered anyone (dear hubby especially) who would listen about this spectacular show. Now, I’m taking my love about ‘DA’ to my blog, where I want to talk about Edwardian era food and how it’s portrayed on ‘Downton.’