FORWARD...

FORWARD…


 On this dreary grey day, it is wonderful to have someone come to my blog door and sit awhile with me and share a cup of tea.  Please feel free to invite others to join me and my friend,   Silken Purse, Wednesday Tea for You and Me, at  theplumedpen.blogspot.com

As I have dropped in on a number of blogging friends I have been relieved to see the
trend has been toward “No New Year’s Resolutions”. I have chosen not to make
resolutions the last few years, simply because doing so has not proven to be effective for
me. High expectations, black and white thinking and the agony of defeat seem counter
productive. And if that is my expectation for myself, what about those poor souls around me?


That is not to say that I have given up on those few extra pounds I need to shed, eat in healthier ways, try a stint as a volunteer somewhere, organize my desk, my life or the other umpteen things on my list. I find for myself, that lists are the key for me to stay on track. One item on my list was to add the promised pictures from a few blogs ago: my aunt’s vintage suitcases with stationary and accoutrements and how I have pressed my orphaned creamer and sugar bowl into service. Every checked off item, regardless of importance, is a step forward.

My attitude and my gratitude towards each day will propel me forward, to accept the gift of the present with the lessons of the past in my head and faith of the unknown future in my heart, to keep trying. It’s a choice, I make.

If I am to offer acceptance, humility and grace to others, shouldn’t I be practicing this

philosophy on my own misadventures, trials and tribulations? Sometimes it is my heart

that needs to softened and accepting of my short comings, so that I treat my family,

friends, and those who may not be my friends, yet, with the same loving consideration.
With God’s grace this is possible.

 

"Tomorrow I will be better than I am today, as a person, …. That's the beauty of tomorrow. There's no such thing as a setback." Tiger Woods, 2008

“The Lord is compassionate and gracious, slow to anger, abounding in love.”
Psalms 103:8

T hank you for knocking on my door and stopping in for a visit. Do sit a spell and warm your toes by the fire and your fingers cupping your favorite tea. I hope you had a wonderful time with family and friends and had time to count your blessings.







THE LIGHTER SIDE

The New Year brings a renewed sense of starting fresh, for me. After a busy, bustling social season, with lots of friends and festivities the thought of getting back into routine feels reassuring to me, that there is a season for everything. I definitely enjoyed every sip and extravagant tasty morsel and don’t regret a one. Now its time to get on to the lighter side of life again, with an eye to sunny days when I might like to wear fewer layers and look a little lighter too.

Tea has wonderful healthy properties and there are so many ways to enjoy it, besides the comforting brew. I would like to share a dessert recipe with you that my guests have enjoyed. I don’t believe in denying oneself of dessert.

RED TEA PANNA COTTA

This is a creamy dessert that is satisfying without being at all heavy. I use pink depression glass teacups as my moulds.

¼ CUP berry-flavoured red tea, cooled  (for gelatin mixture
 3 1/2 TSP gelatin powder


3 1/2 CUPS 18% cream


3/4 TSP icing sugar


1/3 CUP berry-flavoured red tea, cooled  (for cream mixture)


Marinate ½ PINT raspberries in


¼ CUP berry-flavoured red tea, cooled


2 TSP sugar



Place ¼ CUP berry-flavoured red tea, cooled, in a small bowl and sprinkle with gelatin powder. Let stand for 5 minutes.



Heat the cream, icing sugar and remaining red tea in a medium saucepan over medium-low heat until warm. Stir ¼ Cup of warm mixture into the softened gelatin, then add back into the saucepan. Gently warm the mixture for 4 minutes, stirring occasionally.
 

Lightly oil eight ½ cup moulds. Pour mixture into moulds and refrigerate for 6 hours or overnight.



Dissolve sugar in remaining red tea and marinate washed and dried raspberries.


Top each mould or teacup with a few berries and syrup and a sprig of fresh mint, if you have on hand.


Note: Tea should be well steeped for full flavour, but not bitter.

Serving a simple dessert in an unconventional way adds to the ambience of an evening.

T his is one way I “KISS,” my hostessing. Keeping It Simple and Stylish, your unique style of course.

D o give it a try and let me know how you made it, Keeping It Simple and Stylish.