June 3, 2007

  • High Tea

    image of tea setHigh Tea is often a misnomer. Most people refer to afternoon tea as high tea because they think it sounds regal and lofty, when in all actuality, high tea, or "meat tea" is dinner. High tea, in Britain, at any rate, tends to be on the heavier side. American hotels and tea rooms, on the other hand, continue to misunderstand and offer tidbits of fancy pastries and cakes on delicate china when they offer a "high tea."

    Afternoon tea (because it was usually taken in the late afternoon) is also called "low tea" because it was usually taken in a sitting room or withdrawing room where low tables (like a coffee table) were placed near sofas or chairs generally in a large withdrawing room. There are three basic types of Afternoon, or Low Tea:

    Cream Tea - Tea, scones, jam and cream

    Light Tea
    - Tea, scones and sweets

    Full Tea - Tea, savories, scones, sweets and dessert

    In England, the traditional time for tea was four or five o'clock and no one stayed after seven o'clock. Most tea rooms today serve tea from three to five o'clock. The menu has also changed from tea, bread, butter and cakes, to include three particular courses served specifically in this order:

    Savories - Tiny sandwiches or appetizers 

    Scones -
    Served with jam and Devonshire or clotted cream

    Pastries -
    Cakes, cookies, shortbread and sweets

  • Tea talk

    How To Make a Proper Pot of Hot Tea by Debbie Rodgers, Paradise Porch



    "No pleasure is simpler, no luxury cheaper, no consciousness-altering substance more benign."
        - Norwood Pratt
    One of the first things that I learned in seventh grade home economics class, nearly 40 years ago, was how to brew a proper pot of hot tea. This was an art that every young lady needed to master, and wedding shower gifts of the time (and for a decade after) often included bone china cups and saucers for those important ladies-only occasions at which tea would be "poured."

    Alas, except among tea aficionados, it would seem that making tea properly is seldom considered today. Here's what you need to know.

    Water Quality
    Water quality will affect the tea's taste. If your tap water has additives such as chlorine or fluoride, consider using spring water. Warm tap water can carry minerals from the water pipes - always use freshly-drawn cold water.

    The Teapot
    Choose a china teapot with a spout that comes up to the same level as the top of the pot so the pot can be filled without tea running out the spout. Be sure that the handle of the pot is well-balanced and comfortable and that your knuckles don't touch the pot. A round pot is preferable as this allows the tea leaves to gently swirl with the water. Avoid metal teapots as they distort the taste of the tea.

    Bags or Leaves?
    Decide which form of tea you will use. Tea connoisseurs shudder at the mention of tea bags, as most bag teas are of a lower quality than the loose leaves. However, there are some quality bagged teas available. You might have a soft spot for a particular brand (Nova Scotians are very fond of their local "King Cole" brand) or may not want to mess with tea leaves. Leaves can be brewed in an infuser although aficionados prefer the loose tea alone in the pot. If you choose to use an infuser, try to stay away from the ceramic style which do not allow water to circulate and generally produce weak, flavourless tea. Choose an infuser that will allow the correct amount of tea leaves without packing tightly.

    Type of Tea
    Decide which type of tea you will use. All true tea comes from the leaves of a tree called Camellia sinensis. The leaves of this tree are picked and then "withered" or wilted. Steaming the leaves at this point will prevent oxidization-a process in which the leaf's enzymes come in contact with the oxygen in the air-and produce green tea. Oolong tea is prepared from partially oxidized leaves, while leaves that have been fully oxidized (for as long as four hours) produce black tea. Most purchased teas are a blend of these, sometimes with additives. For example, Earl Grey is a tea blend scented with the oil of the citrus bergamia fruit.

    Making the Tea
    Now that you've assembled your equipment, you're ready to make a proper pot of tea.
    1. Empty any standing water from the tea kettle and fill with fresh water. Put kettle on to boil.

    2. Once the water is very hot, but not boiling, pour some into each of two teapots and swish it around to warm the pots.

    3. Just before the kettle reaches a boil, pour the hot water out of one teapot and add the tea. Use a teaspoon of tea per cup.

    4. Take the teapot to the kettle. As soon as the kettle boils, pour boiling water into the teapot and replace the lid. Don't let the water over-boil, as it will lose oxygen and result in a flat-tasting tea.

    5. Let the tea steep from 2 to 5 minutes, depending on the type of tea and strength that you prefer. Large leaves require more steeping time than small ones.

    6. Empty the water from the second teapot and strain the tea into this pot for serving. This will prevent the bitter taste that results from sitting on the leaves for a long period of time.

    7. Offer milk (never cream), sugar and lemon with the tea.

    8. Cover the teapot with a tea cozy to keep the tea warm (never microwave to reheat!)
    Prefer Decaf?
    Although tea contains less caffeine per cup than coffee, if you are sensitive to caffeine you can decaffeinate tea by using this trick. Since 80% of tea's caffeine is released within the first 30 seconds of steeping, allow tea to steep half a minute and then pour off the water. Immediately add fresh, boiling water to the wet tea leaves and steep 2 to 5 minutes as usual.

    Enjoy!

May 31, 2007

  • Jello flashback

    Yum...

    Rainbow jello!  What?  You don't see the rainbow?!  LOL

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    The pic looks like black jello...I did not let the red set long enough and the orange blended in!  (enough with the rainbow type)

    And, you can't see the design from my vintage molds~

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    Here--I'll cut a piece!

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    There...a chunk of rainbow with a cloud of cream!  This is why we weren't overweight as children~jello for dessert instead of cake or chocolate!

May 30, 2007

  • Another one of these...

May 29, 2007

  • Are y'all using the new Xanga themes and if so, does your page convert as-is?

May 28, 2007

  • He doesn't look 40, but maybe that's because I'm 35, LOL!

    I decided not to do the black-40-over-the-hill decorations for my dh's birthday.  Instead, I did a retro I'm-so-old-I-snacked-on-CrackerJacks-and-played-with-marbles kind of deco job, LOL!

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    Look at how the marbles glowed once we lit the candles--I am keeping these as luminaries to line my walkway this summer. 

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    My SIL brought the cake from a bakery in Galveston~beautiful and delicious!!

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    I had this extra "Happy Birthday" banner with our party stuff, so I brought it to hang for David, not realizing that it said, "Happy 1st Birthday", LOL!!!  I figured it was funny, so I left it up--it made people laugh.

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    I'll be posting a protected slide show with the rest of the pics~please notify me if you are a regular visitor and would like to be on my protected list.

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May 25, 2007

May 24, 2007

  • My first students are graduating from high school on Saturday night!

    I was hired for my first teaching job two weeks after school had already started.  I was so excited about getting a job that I didn't care...until I realized what had happened, LOL!!!  You see, the other three first grade teachers had overflowing classrooms (over 30 students each) and they had two weeks to get to know their students and choose who would be leaving their rooms...you can imagine the group I ended up with!  I had a room full of behavior problems: chit-chatters, fighters, lots of ADHD...but, I didn't know that at first--all I knew was that these were my students and that I loved them.

    The district was remodeling our school, so I was in another building all by myself~I had second graders on one side and intermediate school ages on the other!  It was wild, to say the least.  My mentor came to my classroom ONE TIME all year!  Not too helpful...  The second grade teacher next to me ended up mentoring me the most~her name is Dale Phillips and at the time, she had been teaching for over 30 years.  (She ended up teaching way past retirement age~just writing about her makes me want to give her a call!).

    Well, two weeks into taming my students, I felt like giving up!  My baby, Lamb, was 18 months old at the time and would cry every morning when I left him at the baby-sitter's house.  I was so stressed out, I would cry on the way to work.  I remember, after a week of this, thinking, "I can't do this--I have to quit!".  But I couldn't.  I was in the middle of a divorce and I had to have a job.  I made little "surprise" visits to the baby-sitter's house, just to make sure that my baby was being treated well (and he was!).  I talked to friends about what to do...one friend told me to hang in, because after a couple of more weeks, Lamb would probably stop crying and adjust to our new lifestyle. 

    And, he did.  But those weeks were torture for me...trying to tame the students while worrying about my baby--I was miserable.  And, I think that's where some resentment began for me (thank you, dh, that I can stay home with my babies and homeschool!)--I felt that I had to raise everyone else's children while leaving my own baby with someone else.  I left school right on time every day to pick him up and his baby-sitter told me that my ex and I were the ONLY parents to pick our child up right after work!

    Anyways, I did have a good first year of teaching and I bonded with my students (I kind of felt like their parent~lots of nurturing and teaching manners along with skills).  Many times, I brought Lamb with me to play while I worked in my classroom, and my students loved to play with him.

    So...we are going home for my dh's party, and I am going to try to go to graduation Saturday night!  I would love to see which of my students are still in the area and hear about their future plans.

May 23, 2007

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    My roses are opening up~I really enjoy fresh flowers in my home...

    Today my husband is 40!  I am baking a rum cake for him, using the dark Mexican rum (yum!!).  I found a recipe on recipezaar and I'll post a pic when it's finished.

    ETA:  Rum cake pics~it was quite stout, but good!!  If you read the recipe, I added a small box of instant vanilla pudding to the batter (thanks for the tip, Stacey!) and I used almonds instead of pecans. 

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May 21, 2007

  • Hair...

    I don't know if I wrote about my nightmare highlighting experience back in February, but part one of blending highlights back into my hair started today.  There was about a two-inch obvious line of growth from my December highlights--it was almost as if I had nothing done in February at all! 

    I had an urge to get back to my roots, literally--I was thinking about matching my roots and dying my hair whatever color that might be.  (Maybe I'll try that in the Fall!).  Since I've been getting highlights for nine years now, my true hair color is questionable.  I am a natural blonde, but my hair was starting to turn a darker blonde around 26.  I decided to try a few highlights and that's how it all started...  I probably should have just let nature take it's course. 

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    The ends are still wayyy lighter than the top, but hopefully everything will even out next time (part two).

     

    ETA:  This was my hair in January--maybe the difference is that I had lowlights and highlights done in December...

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