Do Come In For a Cup of Tea

Come along inside... We'll see if tea and buns can make the world a better place.
~The Wind in the Willows

Strange how a teapot can represent at the same time the comforts of solitude and the pleasures of company. ~Author Unknown

Whoever decided sipping delicately flavored hot tea from fragile porcelain cups meant you had class? Someone with class, that's who!

Class doesn't necessarily mean money, let's face it- having manners and a touch of grace requires zero dollars! You just have to appreciate the history and the simple elegance of tea time.

I confess it's been ages since I've hosted a tea party. Being that I work full-time both in and out of the house, planning such an afternoon seems like more of a fantasy than a reality, but I can always daydream!

Actually the winter blahs have got me thinking warmly of spring, and I'm contemplating hosting a Mother's Day tea. Doesn't an afternoon sampling assorted herbal teas and munching on petite little sandwiches with good 'ol Mom sound like a grand time?

Hosting a proper tea does require a little background education, not to mention sufficient scrutiny on every detail. Yes, a thrown together party with some scones and a box of Lipton could suffice, but to me hosting a tea party entails using the proper China, the appropriate menu, and a quick study on tea etiquette. Anything worth doing, well, you might as well make the effort to ensure it's done right.

A tea party, done correctly- isn't easy work. Much pre-planning is in order, not to mention being very detailed and even a little schooled on proper tea history, etiquette, place settings. As much as the correct attire and expected behavior of your guests should also be considered. It doesn't have to be a stuffy affair, however the history of hosting a tea is evidence enough that it was always an event laced with eloquence and grace, and I believe it should consistently be conducted in this tradition.

Let's start with the basics. It's important to remember that one "drinks tea", rather than "takes tea". In Victorian times, the mention of "taking tea" was used by the lower class and offensive when said in upper classes. Bless those aristocratic Victorians.

Several options are available when hosting a tea. Luckily, there is at least one style that would specifically suit your occasion and help you to determine how involved of a tea party you wish to host. The time tea is offered, the table on which it is served, and accompanying foods are all things that make up just what style of a tea-affair you will be hosting.

A light tea most likely would be the simplest, less involved of all. Historically this was also referred to as an "Elevenses", as it would be served at eleven o'clock. Simple tea cakes or scones would accompany a pot of hot tea, but that would be it. A light tea would be appropriate for a last minute, impromptu gathering. It's casual, basic, and just fine with only two people. The only silverware required would be spoons for tea, all snacks should be sweet, uncomplicated finger foods.

A low tea was referred to as such simply by the type of table it was served on. During low tea, (often referred to also as a full tea) guests would gather in the parlour or similar room, at a table that sat lower than a dining room table. I haven't been able to find anything specific on the proper time for a low tea, which leads me to guess that any time of the day would suffice, except of course, the late afternoon which is reserved for high tea. A low tea's menu can be as basic or involved as the hostess desires- although the foods served are finger foods, so one shouldn't attend a low tea and expect it to substitute for their dinner! Both sweet and savory foods are acceptable- items such as tea sandwiches, savory scones, tea breads, chocolates and cookies are common.

A true high tea will be a full dinner with several foods offered. Meat dishes, soups, casseroles, and vegetable dishes are all acceptable for any conscientious host. Tea is available throughout the entire meal, with perhaps a different style of tea offered with dessert. A high tea requires the proper dishes, bowls, and silverware, as opposed to a low tea in which just one small plate, or even a pretty napkin would be sufficient. A summer high tea could include iced tea with the meal, then follow with a pot of hot tea with dessert. The original meaning of high tea was that it was the day's final meal enjoyed by the working class primarily, and sometimes the upper class. It was served at the main dining table (the "high" table) after the work in the fields or factory was completed for the day.

Over the years as the distinctions have grayed between the working class and the aristocratic class, so have the distinctions of a Victorian high tea and an afternoon tea.

Now that we've established what the different types of tea parties are, I think it's essential to brush up on proper tea etiquette. I'm going to mention a few of the most important and relevant "rules", if you will, of tea sipping. I came across this wonderful guide at entertainingsuite101.com:

Good Manners When Holding a Teacup During Tea

(not applicable to the Mad Hatter, however!)

Once filled, holding a handled teacup correctly ensures grace while avoiding spilling hot tea. One's fingers are placed to the front and back of the handle with the pinkie finger tilted slightly up for balance. It is rude to loop fingers through the handle or to hold the body of the cup with the palm of the hand.

Tea should always be sipped sweetly with elegance to show good manners.

Practicing at home before attending a public party might be a wise choice when one is unfamiliar with having tea.

Tips for Tea Time Etiquette, Manners and

Making a Good Cup of Tea

It is considered rude to stir one's tea in wide circular motions. Proper etiquette requires the teaspoon to be held at the six o'clock position to begin. Then, any added liquid is folded lightly towards the twelve o'clock position two or three times.

The teaspoon should never be left in the teacup. When not in use, the small teaspoon is placed on the right side of the tea saucer.

When not in use, the teacup is placed back on the saucer, rather then held. The saucer will be on the table, or in one's lap if there is no table.

If having milk in one's tea, pouring either the tea or the milk into the cup first constitutes good manners. As a side note, cream is generally avoided as it can mask the taste of the tea.

Sugar cubes may be added to tea with or without milk.

When having lemon with tea, delicate lemon slices are generally offered. A small fork is usually provided for adding lemon to tea.

Another tip is not to combine lemon with milk in tea, as the lemon juice will cause the milk to curdle.

Tea Party Manners While Eating

When seated at the table, the napkin is put on one's lap. The napkin should never touch the table once one is seated. Even if temporarily leaving the table, the napkin is set on the seat.

If served scones, split the scone in half horizontally with a knife. Butter is spread on part of one of the scone's crumb sides. This is topped with jam, if desired.

When Devonshire cream is served with jam and scones, add a dollop by spoonful, on top of the jam.

Tea sandwiches and treats should be eaten in delicate bites. Remember to smile and chat between bites.

Forks should never be set back down on the table. Instead, they are set on the side of the plate.

* * * *

It's evident that I have a certain appreciation for the art of hosting a tea party. Something about the dainty cups and preparing petite little sandwiches makes me yearn for the simpler days of long ago, when daily distractions were limited to chasing little ones around the home, and it was commonplace to get together with the ladies wearing something other than your old jeans.

I'm excited about the idea of hosting my own party soon on Mother's Day... perhaps, like other things have, it can become something traditional. Surely once a year I can set aside the time to break out the vintage China, whip up some tasty little snacks, and relax with a big pot of brew and some very important ladies. Perhaps you'll join me?

Recipe of the Week; CHEDDAR AND BACON POTATO SOUP

I initially got the idea for this soup by watching Quick Fix Meals With Robin Miller on the Food Network.

The idea is so simple, but it just didn't have a depth of flavor and texture that I look for in a homemade soup, so naturally I had to tweak it ever-so-slightly to make it more my own.

I'm a BIG fan of soups- they're especially great to slow-cook in the winter months, and usually my favorite soups can be whipped up (this one certainly can, you'll see!) with stuff I usually have on hand. Soups are a great use up for leftovers and fridge-cleaning day!

Ms. Miller's recipe didn't call for bacon, and her recipe calls for 1 teaspoon of dry mustard, which I've totally emitted from my version, mainly because I rarely have dry mustard in my pantry! It might add an extra level of flavor, however, so if you've got it- sprinkle it in!

INGREDIENTS

1 pound bacon, cut into bite size pieces

1 cup diced onion

1 cup diced celery

6 cups chicken broth

2 1/2 cups leftover mashed potatoes

8 oz. shredded cheddar, plus more for garnish

1/2 teaspoon kosher salt

1/4 to 1/2 teaspoon black or white ground pepper

chopped scallions or chives, for garnish (if desired)

Start by frying bacon in a large stock pot or Dutch oven. When fully cooked, but not overcooked, remove bacon from pot and set aside, allowing to drain on paper towels. Discard all but about three tablespoons of the bacon drippings.

Add onion and celery to pot and saute for about 2 to 3 minutes, or until they start to soften. Add chicken stock and mashed potatoes and bring to a simmer.

Return about one-third of the cooked bacon to the soup pot. Using an immersion (hand) blender, puree soup until smooth. If you do not have a hand blender, you can work in small batches and puree the soup in a regular blender a little at a time.

Add cheese, another one-third of the bacon, salt and pepper to the pot, stir to combine to allow cheese to melt.

When serving, garnish with additional cheese and bacon, and chopped scallions if desired.

** If you prefer a thicker soup, you could mix in a tablespoon or two of instant mashed potato flakes. I did this the first time I made it because the soup was just a little too thin for my preference.

Movies That I Love

I'm not, nor have I ever been, one to sit and watch movies for hours on end. The last time I went to the movies was this past summer when we took our son to the drive-in to watch Transformers 2. And I went primarily for the nostalgia in taking my five-year-old to an old fashioned drive-in, not necessarily because I wanted to see Shia Labeouf. Prior to that, I can't recall the last time I've been in a movie theatre.

I've always considered TV viewing somewhat of a waste of life. You sit for hours watching over-paid actors deal with their outrageous dramas or work their way through some comedic situation. I find a lot of movies have a ton of hype, only to watch them (usually a year or so after they're released on DVD, which was the case with The Titanic) and my reaction is- HUH?
But there are a handful of movies that I really can watch over and over. During the winter, I don't mind to once in awhile curl up on the couch and check out what's being shown on HBO or Showtime, but I haven't seen anything in a long time that was worth re-watching. And I'm certainly a re-watcher... with certain movies.

I can count on one hand certain movies, that for whatever reason, I find enjoyable to view, time and again, and I don't mind turning into a couch potato for a few hours. In no particular order, I'll share them here, along with what I find so engrossing...

1. The North and South Trilogy Okay, so it's not a movie, per se. I absolutely love learning about the Civil War, and I credit a great deal of my fascination around this time period to this mini-series. What was initially a book turned into an exceptional piece of viewable art, with some amazing actors (Wayne Newton!) filling some pretty complicated roles. Typically books are always better than the movie version (remember Flowers in the Attic? Ugh.), but in this case the screen play was mostly on point. I will make the third installment an exception, however. If you've read Heaven and Hell, you're reaction would be like mine... why did they bother to bring Cooper into the last installment??

Anyway, the history is fairly accurate, and I love the way the perplexing characters are intertwined through out the actual events in history. Like the raid on Harper's Ferry. John Jakes is a mad genius.

You will need a whole day, from morning to night, to watch the whole series. When it was finally available on DVD, my wonderful husband surprised me with it one Christmas morning, then shortly after watched the whole series with me in about 2-hour increments for almost two weeks. He was hooked! This mini-series has it all- passion, greed, love, honor, devotion, scandal... and that's just Virgilia! (Played exceptionally well by a skinny Kirstie Ally).

I have to say that she is most likely my favorite character, tortured by her both her convictions and her conscience, always trying to assert what she believes in so passionately...

And then there is Elkanah Bent, ("In the name of decency, sir, cover yourself") played remarkably by Philip Casnoff, who I've never seen act in anything else. Ah, Bent who has been "robbed of a military career that he is better suited for than any man on this post"... I do like how he hooks up with Ashton in the mini-series, which didn't happen in Love and War.

I could go on and on with a million reasons why this has got to be the best motion picture ever on film, from the costumes, the sets, the incredible music, the accents, (I don't even mind that they're not really accurate), but I must move on to my others on my list. If you have not watched this mini-series, please go buy or rent the DVD. You'll be sucked in, I promise... and (recited with an exaggerated southern drawl) you might just learn you some American history!


2. First Wives Club I can't put my finger on what exactly captivates me so about this movie, but I love it. I can't relate to it- I'm neither a first wife, insanely wealthy, a New Yorker, or an alcoholic. But it's FUNNY, and the scene in which the three main characters (Diane Keaton, Bette Midler and Goldie Hawn) fight with slaps and insults is pee-your-pants hilarious.

I love the whole idea of middle-aged first wives plotting revenge on their ex-husbands. Tiger Woods needs to watch this movie. Hell hath no fury like a woman scorned... it's so true.

3. Steel Magnolias It's the quintessential chick flick, I know. But what I love about this whole movie is that the characters are based on actual women the playwright knew.

Shirley MacLaine's "Ouiser" is unquestionably the best character in any movie ever made. The first time I watched this movie was in 2001, years after it had been out, and I remember my reaction being "Why haven't I watched this until now??" Like I said, I'm not one to watch movies constantly or when they are released. It encompasses every emotion a really good movie should- from laughter to tears to optimism.

My favorite part? Definitely the scene between Annelle and Sammy:

Annelle: "Sammy Wayne Desoto, what is this in my Frigidaire?"

Sammy: "Beer."

Annelle: "I don't care what you do with your refrigerator, but you will not keep liquor in mine."

[dumps the beer out in the yard]

Sammy: "Oh, Annelle, for Christ's sake!"

Annelle: "Who? Who did you say?"

Sammy: "Christ, Christ, Christ!"

Annelle: "Are you speaking of our Lord? Is that whose name you're taking in vain?"
Sammy: "That's the one."

Annelle: "Well, I'm sorry, Sammy. But I am not about to spend the next fifty years of my life with someone I'm not gonna run into in the hereafter."

Sammy: "Oh, Annelle, goddammit!"

Annelle: "I think we should pray."

Sammy: "Oh, I'd rather eat dirt!"

4. Hope Floats The first time I watched this movie, I was disappointed. Then I watched it again a year or so later, and I realized what made it such a great movie, in three words- Harry Connick Jr.

So the plot is a little predictable and the part where they lip-sync the Temptations song is really corny, but the movie does have a relate-able "you can go home again" message to me. Oh, and of course there's Harry.

In addition to these, I have a few other movies that deserve at least an honorable mention:

Divine Secrets of the Ya-Ya Sisterhood Another sticky-sweet chick flick, but with an amazing cast and believable story line. I just watched this movie for the first time about two months ago.

Glory By now you know I like civil-war era movies. This one is heart-wrenching, and mainly because it's based on a true story. Cinematic brilliance.

Gone With the Wind Of course!! Maybe I'm being cliche, but quite frankly my dear I don't give a damn.

The Patriot That's the one with Mel Gibson, not Steven Seagal. I love everything about this movie, especially Heath Ledger's character. And Heath Ledger. RIP.

Legends of the Fall The story-line in this movie is clever, believable, and inspiring. And tragic. Every thing that makes a movie good.

It's been a long time since I've seen any other movies that make me want to rush out and buy the DVD. But these few- well, they make a few hours on the couch during the chilly winter months enjoyable.

Recipe of the Week; HOT BUTTERED RUM

Doesn't drinking melted butter sound great? And doesn't adding a splash of rum to your butter sound even more tempting?

Recently I was planning a sled-riding party, and I decided that the adults might want something with a little more kick to it than just plain 'ol hot chocolate. This, and the tail-end of the holiday season got me thinking about Hot Buttered Rum, and naturally I began to wonder of its origin.

As usual, here's the skinny on this delicious (but not skinny) drink followed by two simple recipes. Bottoms up!

"Winter cocktails like the hot toddy and hot buttered rum are popular spiced rum drinks that have origins in Europe and Colonial America. A cocktail made with boiling water, sugar and spices is traditionally referred to as a "toddy," and made with whiskey or sherry. Warm alcoholic beverages, like toddies, have their origins in Europe where wines and ciders were mulled with spices to take the chill off cold winter days.

After molasses began being imported to Colonial America from Jamaica, and distilleries opened in New England in the 1650's, colonists began adding distilled rum to hot beverages such as toddies and nogs, creating beverages such as hot buttered rum and eggnog, among others.

In the contemporary United States, the term "hot toddy" and "hot buttered rum" can be used interchangeably, although variations of each will occur regionally.

Spiced rum drinks are especially popular during the winter months. Charles Coulombe, author of "Rum: The Epic Story of the Drink that Conquered the World", writes that rum has always been an "important component of American holiday celebrations", and given the Puritanical ban on outright celebration of religious holidays, hot toddies and spiced rum drinks share an association with American civic holidays, such with New Years and Thanksgiving.

Hot buttered rum is made by blending a buttered rum batter with dark rum - rum which has been barrel aged for a considerable length of time to retain a deeper, molasses flavor. Use of light rum or spiced rum is also an option and may be preferred by those who appreciate the mild or spicier taste, respectively. Recipes for buttered rum batter, dating at least as far back as a 1917 publication of the The Ideal Bartender, include butter, nutmeg and sugar at the very minimum."

TRADITIONAL-STYLE HOT BUTTERED RUM

1 cup dark brown sugar
4 oz unsalted butter, room temp (NO substitutes- use the real thing!)
1 1/2 tsp ground cinnamon
1 1/2 tsp nutmeg

1/4 tsp ground cloves
1/8 tsp salt

In a mixing bowl, combine all ingredients thoroughly. Refrigerate in an sealed air-tight container for up to two months. This mixture can also be frozen for up to one year before using. Makes eight servings.

Preparing a Hot Buttered Rum Cocktail

2 Tbsp refrigerated hot buttered rum batter
6 oz boiling water
1 1/2 oz dark rum
1 Tbsp light cream (optional)
nutmeg and cinnamon stick for garnish

In a pretty hot beverage mug, combine hot buttered rum batter with boiling water, stirring well until dissolved. Add in rum and cream, if using. Garnish with a sprinkle of nutmeg. Serves one.

Non-Alcoholic Hot Buttered Rum

2 Tbsp refrigerated hot buttered rum batter
2/3 cup boiling water
1/3 cup vanilla ice cream
whipped cream (optional)
nutmeg for garnish

In a pretty hot beverage mug, combine hot buttered rum batter with boiling water, stirring until well dissolved. Stir in ice-cream and mix until incorporated. Top with whipped cream, if using, and garnish with a sprinkle of nutmeg. Serves one.

New Year- New Goals, New Ideas

It's so hard to believe it's 2010. Twenty-five years ago just saying "2010" conjured up images of space-age homes and flying cars. I know, I was there in 1985 thinking those very things. Back To the Future II sure did get it wrong.

Then we partied like it was 1999 to bring in Y2K, breathing a collective sigh of relief when our computers didn't crash, meanwhile realizing all that bottled water we stocked up on wasn't even necessary after all. And boom- the new decade begins.

While I'm a fan of some technology (yeah, I think my GPS is pretty cool, and texting can be fun... and blogging, it's perfect for someone like me!) I do find a lot of this Internet stuff a little overwhelming. Like Facebook or MySpace. And YouTube. Call me old-fashioned, but I just don't really get all of it.

Perhaps I'm being hypocritical, after all I keep a blog. Two, in fact. But they're for me... not for all of my former high school classmates to look up so I can boast about how great my life's turned out. Which, by the way is all MySpace or Facebook is, in my opinion anyway. There's nothing remotely creative or individual about these sites. Users upload canned layouts and other people's music to express their own individuality. People tell my they do it "to keep in touch". Or, "to make new friends." Again, call me passe, but if I wish to keep in touch, I'll pick up a phone. And if I ever feel like making new friends, I know how to do that, too. A picture of someone on a MySpace page does not constitute "friend" by my definition.

Where am I going with this mini-rant? Well, 2010 is going to be a great year for me. While so many are worried, with the economy and our country's ongoing troubles with crime, poverty, war... and so on- I've decided to shut myself off from most of this. Not be uninformed and ignorant, but rather instead CHOOSE only to focus on what life is really about- not the problems I cannot control.

I can control whether I want to be happy. I can take the circumstances that I'm in right now, which are pretty good, and CHOOSE to make them even better, or become stagnant and live in the monotony of everyday. Or I can surround myself with inspiration taken from unpretentious little things- like the snow outside or the simplicity of my favorite primitive decor. I can be rushed every day, or I could take the time to smell the roses. Or my coffee. Or a Yankee candle.

I believe if we all CHOOSE to take better care of ourselves and adopt a "less is more" approach in our lives, we might find many of the world's problems would take care of themselves. Love thy neighbor, do unto others... that's all equally important!

I'm not really one for resolutions, but I intend on moving forward in different directions in 2010. This year I look to turn my passions into my work. I aspire to grow more financially savvy- by saving more and spending less. Thrifting, by the way, isn't only frugal, it's just good common sense in today's economy. The only downside is more and more people are catching on. Errrrr...

I resolve to keep better correspondence with those I've only chatted with briefly throughout 2009. Hopefully not with just a quick email, either. I think one of the greatest gifts you can receive is a card or hand written letter from someone miles away.

So this year is more about simplicity for me. I searched the thesaurus to find the right word, and the best I can come up with right now is uncomplicated. Ahhh. That's it!

Recipe of the Week; KING CAKE AND MARDI GRAS FUN

Y'all wanna know what this time of year gets me in the mood for? Mardi Gras! You don't have to live in Nu'awlins to celebrate- I believe everyone should take the time to prepare at least one Mardi Gras-inspired menu and have their own little celebration at home!

Well, at least serve a simple jambalaya and a King Cake- no need to dress up and parade around, or flash anyone for that matter, unless you're into that sort of thing.

If you're a little uncertain about the relevance and history of a King Cake, read on! Recipe to follow is simple, tasty, and most appreciated when served!

Laissez les bons temps rouler!
"As part of our Christian faith, the coming of the wise men bearing gifts to the Christ Child is celebrated twelve days after Christmas. We refer to this as the Feast of the Epiphany or Little Christmas on the Twelfth Night. This is a time of celebration, exchanging gifts and feasting. The tradition continues today as people all over the world gather for festive Twelfth Night celebrations. A popular custom was and still is the baking of a special cake in honor of the three kings called a King's Cake.

Inside every cake is a tiny baby (generally plastic now, but sometimes this baby might be made of porcelain or even gold). The tradition of having King Cake Parties has evolved through time, and the person who receives the slice of cake with the baby is asked to continue the festivities by hosting the next King Cake party.

Originally, King Cakes were a simple ring of dough with a small amount of decoration. Today's King Cakes are much more festive. After the rich Danish dough is braided and baked, the "baby" is inserted. The top of the ring or oval cake is then covered with delicious sugar toppings in the traditional Mardi Gras colors of purple, green and gold.

January 6, the Twelfth Night after Christmas, is also the day our Mardi Gras season begins. Mardi Gras Day is always 47 days prior to Easter Sunday. Fat Tuesday is always the day before Ash Wednesday."

INGREDIENTS

1 envelope active dry yeast
1/4 cup warm water, about 105 to 115 degrees
2 tablespoons milk, scalded and cooled
4 to 5 cups flour
8 ounces butter
3/4 cup sugar
1/4 teaspoon salt
4 eggs
2 teaspoons melted butter
very small plastic doll, a large bean, or coin
light corn syrup for topping
green, purple and yellow colored sugars

Dissolve yeast in warm water. Add milk and about 1/2 cup of flour.

In a large bowl, blend butter, sugar, salt and eggs. Add yeast mixture and mix thoroughly. Gradually, add 2 1/2 cups flour to make a medium dough. Place in a greased bowl and brush with melted butter.

Cover with a damp cloth and allow to rise until double in volume, about 3 hours. Use 1 cup or more flour to knead dough and roll into a 4 to 5 foot long rope. Form into a oval on a 14 x 17" greased baking sheet, connecting ends of the rope with a few drops of water to make a good seal.

Press the doll, bean, or coin into the dough from bottom. Cover dough ring with a damp cloth and let rise until double in volume, about 1 hour. Bake at 325° for 35 to 45 minutes or until lightly browned. Cool. Brush top of cake with corn syrup and sprinkle with alternating bands of colored sugar.

Winter Wonderland

We've certainly have had a lot of snow dumped on us during the last few days! Here are a few shots from around my childhood home- oh the days of shoveling snow are so grand!

This is the driveway leading back to the house. It's only passable with the help of a snow plow! Many, many, many years ago I had to hike this back and forth to catch the bus...

Nancy decided to hop on a drift! It's fun to play in snow- for a little while, anyway.

The house is buried in there, you can kind of see it. (Gulp!) How many months of this? If we're lucky, only about three. Good 'ol PA! We've been fortunate, our last few winters have been mild. Looks like we're in for a long one in 2010!