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.

Tuesday Tea for Two

O DDS AND E NDS

I have a friend who enjoys her cup of tea every afternoon. Whether she is alone or with some friends she places her creamer and sugar bowl with her teapot, on a tray to serve tea. A little ceremony to make the simple act of taking tea, special. I thought this was a wonderful practice and always take the time to fill the creamer and sugar bowl when I serve coffee or tea. By my friends’ response, I know they are pleasantly surprised. I think our creamer and sugar bowls are meant to be used and enjoyed and not hidden in a corner cupboard to collect dust.

I love browsing, and scrounging for china. The treasures I find often are more numerous than the coins in my purse. But I take such pleasure in the hunt that I won’t be deterred by my lack of funds. In some ways, it is more fun to find something dear to my heart for a wee price. I sometimes pick a theme, like something with roses or pansies or butterflies. Other times I look for a lonely sugar bowl or a creamer or pitcher without its mate.

Y ou may wonder what would I want with miss matched pieces. Over time I find pieces that complement each other and make a charming eclectic set. Other sweet pieces are repurposed into useful containers for all sorts of sundry items: from pens and scissors to makeup brushes and lipstick or a holder for teaspoons. Some stand at attention on the window sill to add whimsy on a dull day.

T raditional or unusual I give all my precious finds a purpose and a personality. I think it is a lesson we can apply to the people we meet. Conversations can be more stimulating, when we join in with someone who is not quite our match. We can learn a new perspective on a mundane topic and be the richer for it. Whether it is china or friends, the variety they bring is what gives depth and dimesion to our lives.


Community is the fruit of our capacity to make the interests of others more important than our own. The question, therefore, is not "How can we make community?" but "How can we develop and nurture giving hearts?"
~ Henri Nouwen