Stac Shoaigh Shawl and the Perfect Brew

The British are coming!!!  The British are coming!!!  British yarns that is.  For Americans that statement has a slightly different connotation having to do with Paul Revere and the revolution, but that was then and this is now and what I'm talking about are beautiful British yarns.

After seeing Ysolda's Tweet in January describing her 2015 Shawl Club and how it was going to feature exclusive yarns from some of her favorite British mills and dyers with patterns designed specifically for that yarn, I threw caution to the wind and used my Christmas splurge money to join. After what seemed like forever my first shipment arrived in February with a yarn spun from soay sheep a rare breed roaming on the St. Kilda Archipelga in the Outer Hebrides of Scotland. After ripping off the wrapping paper and giving the beautiful sheepy yarn a few sniffs and a squeeze I wasted no time casting on to knit this fabulous shawl that Ysolda calls Stac Shoaigh.

But I am calling mine my Outlander Shawl.  It was entirely serendipitous that this yarn arrived just as I began watching Outlander, a romantic epic series set in the highlands and based on the novels written by Diana Gabaldon.  I can't believe that any of you aren't familiar with Outlander, but if you aren't, buy it and read it (you can thank me later).  I also highly recommend the Starz TV production as it's exceptionally well done and you will see lots of beautiful rustic knits worn by the characters.  As I knitted away on my Stac Shoaigh Shawl watching Outlander the two became interwoven as one as the memory, tactile experience and fabric became entwined.  Now wearing this shawl I feel ready to be transported back in time to an adventure in the highlands, minus the violence, lack of modern bathroom facilities, and discriminatory attitude toward women.  But other than that I'm ready!

Ysolda describes her inspiration for this shawl as follows:

The large holes, organic curves and sharp points were inspired by the tunneled rock formations of the sea stack Stac Shoaigh while the garter stitch and feather and fan is reminiscent of everyday "Hap" shawls from the Shetland isles.  Perfect for a Shetland, Soay fibre blend.

It's easy to see these design elements and inspiration in the shawl.  I would also point out that the leaf motif (both at the top and along the garterstitch edge) gives a nice feminine touch that softens the otherwise strong elements in the shawl.  No matter how you describe it, this is a rustic and beautiful shawl that could easily have been worn by a Scottish lass living in the bronze age.  And yet.  The yarn came into my hands whereupon I knit this shawl that will be worn in present day Los Angeles, California.  Isn't modern transportation and web interconnectedness a marvelous thing!  Thank you Twitter and thank you to Ysolda too!

Particulars:  Stac Shoaigh designed by Ysolda as part of her 2015 Shawl Club; 1 skein Soay Bronze spun by Blacker Yarns; US 7 circular needles.  Blocked dimensions 60" x  23"  Truly one of my favorite knits because the yarn is so special and the pattern was a perfect match for the yarn.  Incidentally I've also knit a traditional "hap" shetland shawl that Ysolda makes reference to above, as well as a number of Ysolda's patterns including her elephant toy, Mousie, Ishbel Shawl and Hipster Style Hat.  

A Perfect Brew

I recently read that tea is the number one beverage in the world (excluding water).  And why not?  It's full of health benefits and is delicious too.   Although I suspect the large Chinese population may skew the world numbers because in the United States coffee seems much more popular.  I have never heard anyone say "let's go out for a cup of tea" it's always coffee.  The reason is, and it may be just be me, but it seems that for some reason drinking tea in the united states has been unfairly associated with sick days, little old ladies, and yoga devotees.  And if that's what you think then it's time to update your perspective and join the rest of the world in enjoying this delicious and healthy beverage.

Because I think poor brewing technique can share the blame for tea's lackluster reputation in the united states, I'm going to share an important tip to enjoying a good cup of tea, namely, you must use a teapot to brew your tea. While simply dunking a teabag into a cup of hot water will indeed impart "flavor" it will not produce anything near the complex and rich flavor possible when brewed in a teapot for the right length of time (generally speaking blacks 3 minutes, greens 2 minutes, and oolongs 3 to 5 minutes but the tea package should give a suggested time).

I don't think it matters too much the style of teapot, although certain teapots work better for certain teas.  Pictured below is my Chinese teapot that I use to brew green teas and oolongs but I've also happily enjoyed a cup of green tea from a classic English style teapot too.  What is more critical is to "decant" your tea after the right length of brewing.  If you leave your tea to sit brewing too long it will turn rancid and bitter so you need to pour your tea into a mug or a small pitcher so you can enjoy it at peak flavor.

Now my secret for making tea even more healthy and beneficial.  While it's brewing toss in a few dried goji berries (the red berries pictured above) to release their powerful anti-oxidants into your brew. This is a trick I picked up while in China a few years back and is an easy way to incorporate these ultra healthy berries into your diet.

So pick up a teapot if you haven't one already and start enjoying tea as the rich satisfying brew it should be.

Until next time, be well and love well and may you enjoy the unfolding of Spring whilst sipping a cup of delicious perfectly brewed green tea (I recommend trying an oolong but any green tea will do) and if you don't know where to start Teavana, Harney and Sons, and Mighty Leaf, have a nice selection to tempt you.

Oolong tea ~ Leaf Cup Cuddler

This is the third installment in my series on exotic teas of the Far East.  If you recall, I discovered the rich and savory delight of dragon well green tea while in China.  I've since found that it's a slippery slope from green teas into the complex and intriguing world of oolongs, a tea residing somewhere between greens and black.

An oolong tea can be expensive and is sophisticated and deserving of the ritual and reverence associated with a Chinese tea ceremony.  And while it's best brewed in a small vessel it can be brewed multiple times yielding a surprisingly strong flavor in successive brewings, which makes it more economical than at first it may seem.

The Chinese tea ceremony brings me to the point of the pictures in this post.  If you have ever been in a tea shop or otherwise seen a traditional Chinese tea ceremony tray, you probably noticed that it is often adorned with miniature ornaments such as tiny dragons or buddhas. What you don't realize (and I assure you that not even all American tea importers realize this either) is that these tiny ornaments known as "tea pets" will change color when hot water is poured over them.  I was amazed when this was first demonstrated for me in a tea shop in China.  Of course once the tea shop saw my reaction they proceeded to pour hot water over all their tea pets which became progressively less amazing each time.  But was still fun to see nonetheless.  In these pictures hopefully you can see that my tiny dragon changes from a deep bronze color to a shiny gold.  Whereas the black tea pets will typically change to a brilliant emerald green.  As the ornament cools it returns to its original color.  Isn't that amazing!

If you would like to try an oolong tea, I suggest that you buy loose leaf and the online tea companies that I recommend are Harney & Sons and Mighty Leaf Tea.  For a simple overview on how to brew oolong tea I like this Youtube video.  Here are the links to my previous posts on Far East teas: Chinese Chrysanthemum Tea and Green Tea and China.

And if you are drinking green teas you really ought to knit yourself a cute cozy ~ with green leaves ~

Particulars:  Leaf Cup Cuddler; US 6 needles.  This is a fun and quick project using scrap yarn.  Be warned that this cup cozy is designed for cups without a handle.  To adjust for cups with a handle I simply sewed a button on and used an open eyelet from the leaf as a button hole.

The MisAdventures of Simcha and Classic Apple Pie

I was surprised, and oddly offended, that Simcha seemed more interested in smelling flowers than my freshly baked apple pie.

But don't pay any attention to Simcha as this was a delicious pie!  Apple pies are wonderful year round and, as always, I used my mother's trusty recipe (blogged here Easy as Apple Pie).

Until next time, be well and love well and this Summer indulge your senses by discovering the many varieties of oolong teas!

The Fleur Wrap and Marmalade Tea Cake

I have to admit that fancy occasions are always a little awkward for me because I don't enjoy getting dressed up and never know what to wear.  Luckily for me I've discovered that wearing a fancy wrap is an easy way to be warm and comfortable and yet appear suitably festive.  And for warmth and wow there is nothing that compares to a mohair lace shawl and, for that type of shawl, I love Heirloom Knitting designs.

The shawl I am wearing is The Fleur Wrap from Heirloom Knitting and the dress was chosen for me by Steve.  That's right, Steve.  He will look through the dress racks to pick just the right one.  And he will periodically announce that we need to have a night on the town.  Really?  Must we??  I do resist an evening out.  I'm a homebody and prefer relaxing at home in a pair of jeans with a glass of wine.  But society and relationships require some conformity and how can I resist when he chooses the dress and makes all the arrangements.  And, truthfully, I always enjoy an evening out.

I also think this shawl is versatile enough to be worn in a less dressy way.   I just haven't figured out how yet.

Particulars:  The Fleur Wrap by Heirloom Knitting (designed by Sharon Miller); 3 skeins Colinette Parisienne; US 8 circular needles.  This was an enjoyable knit and I'm very happy with the finished wrap.   My only modification was to substitute Colinette's Parisienne for Rowan's Kidsilk Haze.  Other Sharon Miller designs that I've Knit are the Birch Shawl; Dove Shawl; and the Cora Shawl (a Shetland hap shawl).


Marmalade Tea Cake ~

To be considered a tea cake I think the cake needs to have more substance than the typical American fluffy white cake that I associate with a birthday cake.  Almost a European cake style.  I love this Marmalade cake because it has the heavier texture while still being lighter than, say, a fruitcake.  This cake is a favorite of mine and a staple with my afternoon tea.  It is wonderful served with a black tea (I prefer Taylors of Harrogate's Yorkshire Gold) and I hope you enjoy it.

Marmalade Tea Cake (recipe adapted from The Baking Book):

Ingredients:
3/4 Cup unsalted butter at room temperature
3/4 Cup + 2 Tablespoons extra fine white sugar
3 extra large eggs
1 1/4 cups all purpose flour
2 1/2 teaspoons baking powder, scant (i.e. scant = 2 and 3/8ths teaspoon)
1/2 teaspoon salt, scant
7 tablespoons Seville orange marmalade, gently warmed (check to see that Seville oranges were used on the label.  Regular oranges make too sweet a marmalade for this cake).  I use a marmalade made by James Keiller & Son's, Dundee, sold by Trader Joe's.
2 tablespoons whole milk.

ICING:
1 Cup confectioner sugar, sifted
2 Tablespoons whole milk

Steps:
1.  Butter and flour (or use parchment paper to line) an 8 inch round cake pan and preheat oven to 350 degrees.
2.  Beat butter with sugar until light and fluffy.  Add eggs 1 at a time, beating well after each addition.
3.  Sift the flour, baking powder and salt together.  Gently fold flour mixture into the butter mixture using a wooden spoon.  When thoroughly combined add half the warmed marmalade (approximately 3 1/2 tablespoons) and add both tablespoons of milk to the batter and fold to combine.
4.  Pour batter into cake pan and level with a knife.  Bake cake approximately 45-50 minutes or until a cake tester comes away clean.
5.  Turn cake out onto a wire rack and while still warm brush with the remaining 3 1/2 tablespoons warm marmalade.  I like to place a sheet of wax paper beneath the cake to catch any marmalade that drips off.  Allow to cool completely.
6.  Prepare icing by whisking the confectioners sugar with the milk.  I like to pour this mixture into a small plastic bag (i.e. a sandwich baggie) and cut away a small corner of the bag to drizzle the icing over the cake.  Allow  icing to set, about 1 hour.

This cake would be delightful enjoyed in the afternoon at a tea party wearing, say, a lovely shawl.

Until next time, be well and love well and enjoy the occasions in life that take you out of your normal routine whether that is seeing a live show, enjoying a fancy dinner out, or listening to jazz music in a club.  You might find that you enjoy it more than you expect.

Green Tea and China

I have some Fall knitting to show you, but first here's a quick post on green tea, the second in my series on the teas of China. You can read about Chinese Chrysanthemum tea here.

If you don't like green tea I suspect it's because you haven't tried the right kind. At least that was the case for me. It wasn't until our trip to China while waiting about in the Shanghai airport that I discovered how delicious a really good green tea could be. I had ordered a spicy bowl of noodles and at the last minute decided to try a green tea with my meal. The tea was brought over to our table in a french press (just like the one pictured above) with the leaves still swirling about and after one savory sip I was hooked.

I had tried green tea before, but had found it bitter and not at all similar to the rich savory brew I was drinking. I have since learned that the reason for this is that green tea is rather like wine. There are multiple varieties and the price can range from cheap to $$$. If a green tea doesn't specify what type of green tea it is, then it's a sure bet it's not one of the better varieties. One of the best varieties of green tea is "dragon well" but be warned the quality varies considerably. After my lunch I went immediately into an airport gift shop and bought a pricey tin of what I believe is a dragon well tea from the Ganchun tea Company. I can't be certain because I don't speak Chinese and they didn't speak English but I did pay a fortune so it must be the good stuff, right? I have enjoyed every sip and felt the money was well spent.

Turns out, though, you need to pay close attention when making a green tea to enjoy it as its best. A french press is perfect for green tea because it should be brewed in glass or porcelain so as not to taint the flavor. You can also immerse the leaves up to three times by simply adding more hot water, but the water should never be boiling. If you are interested in how to properly brew dragon well tea, I found this video on Walker Tea Reviews very interesting and helpful.

Whether you are enjoying a green or black tea, you can never go wrong with a slice of my Almond Delight Cake (pictured above). It's simple to make, moist, and has a rich almond flavor and is perfect for when you have last minute company! You can find the recipe in the post Is it Time for Tea?

Chinese Door Gods

Along with food and knitting I like to share some of the culture of places we have visited. You have probably seen the above images whether in a movie or magazine as they are ubiquitous in China. They are known as "Door Gods" and I learned their story over lunch when I asked our host to explain their significance.

Apparently the first Emperor of the Tang Dynasty had a nightmare that he was going to be killed while he slept. The next day he had two warriors placed outside his bed chamber to stand guard overnight. No harm came to him and it became the custom in China to paint these warriors on door fronts as a warning and to protect the occupants from harm.

China is a very mystical land with a long and rich history that is undergoing a period of tremendous change. The juxtaposition between the old and new culture is fascinating to see. Even the most sophisticated Chinese business people still believe that amulets bring power and luck to the wearer and I was given a jade bracelet to bring me prosperity and good luck. Come to think of it, where did I put that bracelet anyway? I could use a little good luck these days!

Until next time, be well and love well, and try a cup of green tea ~ it is good for your health ~ and that's not a myth.

Ribbon Tank and Chinese ChrysanthemumTea

Thank you so much for the lively discussion on the Blog Cafe! I enjoyed hearing everyone's views on organic food/farming and came to the conclusion that freshness probably is the biggest factor influencing taste and we are darn lucky to live in a country that has conventional farming capable of feeding the masses at an affordable cost.

Summer Ribbon Tank

I'm still recovering from the time difference (15 hours) and the jet lag so haven't been knitting much. Instead, I'm going to share a project I knit a few years ago (but never blogged) that is a great Summer project. It's a simple tank knit with a ribbon yarn.

Ribbon yarn is comfortable to wear and creates a nice drape to the fabric. A simple shell tank is easy to knit in this yarn and your local knit shop can help you calculate your gauge and dimensions. I added the flowers to jazz up this tank and Betty at Binding Off used tuck stitches to embellish her stylish Tuck Stitching Summer Top.

Particulars: Personal pattern; ribbon yarn (can't recall brand but a nylon blend) Note: Larissa (Stitches in Play) left a comment and I thought I should clarify that the ribbon yarn I used was slightly serrated. I believe this helped the fabric have a nice bounce and hold together well, giving it something like a slight felting effect similar to what happens with Shetland wool. I added a picture of the ribbon on my Ravelry notebook [here] so you can see what I'm talking about; US 7 needles. Simple tank design: single ribbing at the bottom and double crochet to finish armholes and neckline.

Chinese Tea Series: Chinese Chrysanthemum Flower Tea

I discovered in China, to my chagrin, that I didn't know as much about tea as I thought I did. China is a "tea culture" and Chengdu has 20 millions residents and only slightly fewer Tea Houses. Some are elegant and others don't offer much beyond rickety chairs and a wobbly table. The picture below is the roof of one of the prettier ones we visited (although not in the traditional style).

The Tea Houses primarily serve herbal tea which is brought to your table as a scoop of loose herbs dumped into your glass with hot water sloshed in. There are no scones or cakes, which was a disappointment. I have to admit, though, that the Chinese teas are not well suited to sweet pastries. Rather, the fruits and nuts served in small condiment dishes suit them better, unless you are hungry. I'm not going to apologize for having a healthy appetite, I'll just say that a small dish of sunflower seeds for a table to share either requires that one use restraint or adopt a brazen attitude.

The women in China (at least in the tea houses) primarily drink Chrysanthemum Flower Tea (pictured above) whereas the men generally drink Jasmine Flower Tea. I was told that the women believe the Chrysanthemum Tea enhances beauty, and Chengdu is a city where that seems to matter. I was struck by the number of Chinese people who told me that Chengdu is known for having the most beautiful women in China. I drank lots of the Chrysanthemum Flower tea while there (and am currently drinking copious amounts) and I'm still waiting for the miraculous beauty benefits.

The Chinese put great store by their herbs and your selection of tea can be revealing. Steve, of course, is never one for conforming and instead of drinking Jasmine Tea like other men he chose a passion flower tea, to the amusement of the tea house attendant, and my slight embarrassment.

Chrysanthemum Flower Tea: A full bodied cooling tea. This tea is best brewed in glass or ceramic/porcelain to avoid taint to the flavor. The water should be very hot but not boiling and your glass can be refilled with hot water many times before the flowers lose their flavor. Because the flowers float this tea is served with a straw for sipping. This tea usually has wolf berries added (the red pods seen above) and rock sugar is sometimes added as a sweetener. Both the Chrysanthemum flower and Wolf berry are used in traditional Chinese medicine.

Recommendations for Stories set in China

The White Pagoda, by Fay Angus. I am sorry to say that I've not read this story..... yet it is written by a dear family friend who has written many inspirational books. The Angus family were a huge part of my childhood and while I knew my Auntie Fay had written a book about her time in a concentration camp in China, I was too young when it came out to have read it. I'll read it now with great interest. I borrowed this review off Amazon: The White Pagoda by Fay Angus is a quick, interesting read. Set in the Shanghai of the 1930's, Angus gives a brief look into the foreign culture of pre-war china that continues through her time in a Japanese concentration camp during WWII. She explores her childhood and adolescence in an environment very different from that of most American teenagers. I would recommend this book, particularly to teenage girls, as a brief glimpse into the life of a girl growing up in another time and another culture. A good introduction to studying Asia during the second world war.

Snow Flower and the Secret Fan by Lisa See. I loved this story which gives a fascinating glimpse into the culture and time surrounding the binding of girl's feet in rural China.

The Good Earth by Pearl S. Buck. A classic. If you've not read this book yet, it's time. The characters in this story are so richly drawn you are unlikely to ever forgot them.

Crouching Tiger Hidden Dragon This is a movie (make sure to get the English dubbed version) which will take you into the mysterious life of the Chinese warriors. The story is poignant and the scenery is stunning.

Until next time, be well, love well, and this Summer try experimenting with different types of teas!

P.S. I will also be writing about green tea and traditionally brewed black Chinese tea for those interested.

Put the Kettle On ~ It's Tea Time!

Tips on brewing a proper cup of tea and Almond scone Recipe 

I have come to believe that there are many who do not know how to brew a proper cup of English tea. So I have come up with a list of helpful tips. Upon what do I base my authority? My Mother, who is a genuine English Rose, born and raised in England with much of her youth spent in Teignmouth a small coastal fishing town in Devonshire. Her home was right on the water and when the tide was high the waves would reach the back steps. The air was filled with the smell of saltwater and the cries of seagulls overhead circling and diving and fighting for space on the windowsills.

My mother remembers the day in 1940 when all the local fishing boats disappeared from her town. They were participating in England's call to civilians to mount what was one of the most heroic and amazing rescues of WWII. Fisherman in small fishing boats from all over England joined the British naval fleet and braved dangerous seas in the Channel and enemy attack to bring home allied troops who were stranded on the beaches of Dunkirk and surrounded by Hilter's army. The smallest boat to engage in this rescue was an 18 foot open fishing boat. Many of the soldiers were rescued directly off the beaches wading into the water to the smaller boats that transported them to the larger ships amid machine-gun fire, bombing and explosions sending shrapnel flying everywhere. While many were killed or captured, many more were rescued. It was a pivotal moment early in the war and could have resulted in a catastrophic loss. Churchill had only expected to evacuate 20,000 to 30,000 troops. Instead, 338,000 were rescued that day. It's a memory that still brings tears to my mother's eyes.


But enough about that. Back to tea a much more congenial subject. To properly enjoy a cup of tea it must be made correctly. I think it is often assumed that you simply have to dunk a tea bag into a cup of hot water and whollah, you have tea. This, of course, is totally wrong and will result in a terrible cup of tea that tastes like dishwater and is not at all related to the rich, mellow, satisfying brew that tea should be. Therefore, at the risk of being too simplistic, I have made a list of tips (with my mother's input) to take the guesswork out of making a proper cup of tea.

Mr Puffy's Ten Tips to Brewing a Perfect Cup of Tea ~ and Where It Can All Go Wrong:

Tip No. 1. Select the right teapot. Tea must be brewed in a vessel (teapot) that holds heat well. Clay or fine bone china works best - but avoid ceramic as it does not hold heat well. I use a variety of teapots including the chintz styled one pictured above which is made by Arthur Wood & Son, Staffordshire, England.

Tip No. 2. Select a good quality black tea. This is a personal preference issue and you might have to experiment with a few. For an everyday tea my favorite is Taylors of Harrogate - Yorkshire Gold. I am fortunate to have several British shops nearby in Santa Monica, California which carry this tea. In fact, the Tudor House not only has a nice selection of British imports it also has a tea room which is a nice place to sit and enjoy a cup of tea if you ever happen to be in the neighborhood.

Tip No. 3. Use the right ratio of tea to water. While this is largely a personal taste issue, a good rule of thumb is 1 tsp. tea to 8 ounces water.

Tip No. 4. Use water that has reached a rolling boil. The water has to be at a rolling boil to make a good cup of tea. Merely heating the water until a few bubbles appear is insufficient. For those of you who do not work from home, an electric kettle can be used to boil water at the office.

Tip No. 5. Tea must be steeped. The term "steeped" is a fancy way of saying allow the tea to brew undisturbed. A standard black tea should be steeped for approximately 5 minutes.

Tip No. 6. Use only fresh tea. Unlike wine, tea does not improve with age. Check the dates on all your tea and if is over 6 months old, toss it out.

Tip No. 7. Use a fine bone china teacup. Rummage through your cupboards and look to see if any of your mugs or teacups are stamped "fine bone china." Fine bone china holds the heat well and is a pleasure to sip tea from. It simply is the best for tea.

Tip No. 8. Only add whole milk. Using a low fat variety simply won't give you enough body. The good news is that you use very little milk in a cup of tea.

Tip No. 9. Keep your teapot warm. If you don't have a tea cozy, simply wrap your teapot in a tea towel which works just fine in a pinch.

Tip No. 10. Enjoy with a scone or shortbread cookie, but nothing too sweet. Below I have shared a recipe for Almond Scones which is a staple of my tea time.


ALMOND SCONE RECIPE

This recipe came in a King Arthur Flour free catalogue a number of years back. I've made it countless times over the years and I like it because it's not as plain as an English scone and not as over the top and heavy as most American style scones.

Ingredients:

2 Cups King Arthur Unbleached All-Purpose Flour
1/2 cup almond flour or 1/2 cup finely ground almonds
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter
1/2 cup milk
1 1/2 teaspoons almond extract
3 to 4 tablespoons sparking white or demerara sugar for topping

Steps:

1. Preheat oven to 425 degrees.
2. In a medium-sized bowl, whisk together the flour(s), sugar, baking powder and salt. Cut in the butter until coarse crumbs form. Blend the milk and almond extract in a measuring cup, then drizzle over the dry ingredients. Toss lightly with a fork until the dough comes together; add up to a tablespoon additional milk, if necessary, to form a cohesive dough.

3. Turn the dough out onto a lightly floured work surface and fold it over gently a few times. Pat it into a 6x8, 1/2 inch thick rectangle. Use a deep cookie cutter to cut the dough into circles or heart shapes. Place the scones onto a parchment-lined baking sheet (I use a silpat mat).

4. Brush with milk and sprinkle with sparkling white sugar crystals. Bake for 10 to 14 minutes, until a light golden brown. Cool on a rack. Yield 6-10 scones. I typically divide my dough into 8 scones.

These scones are wonderful warm with butter and strawberry jam. But for an extra nice treat I like to eat them with strawberry jam and whipped cream, which is a wonderful substitute for clotted cream.

Whipped Cream Topping

Simply whip heavy whipping cream with a drop of almond extract and a teaspoon of sugar until a thick spreadable consistency. This can be made several hours in advance.

Why Tea Time Now?

I'm sharing these tea tips at a particularly opportune time as tea time in the Summer can be a wonderful way to share time with friends sitting outside in the shade of your garden or by yourself with your feet up watching that fine old tradition of Wimbledon Tennis. Either way, I hope you will enjoy a cup or two of tea this Summer and if you have any tips to share, I would love to hear them!

Matilda the Mouse

Meet Matilda the Mouse. She's very sweet and lovable.



She was fun to knit and is very soft and cuddly. Though I really shouldn't say, I do think she is cute as a button. Love that shawl she's wearing. You know, I have one rather like it down in San Clemente. What a coincidence! We'll have to wear them together sometime.

The dress and shawl are, of course, custom knit for her but the purse and hat are store bought accessories, as is the cape she is wearing below.

Mr Puffy and I took her along on our walk the other day so she could enjoy the afternoon sunshine and flowers. Here she is in a bed of Lambs Ear (Stachys byzantina) one of my favorite Spring plants.

As are daisies flowers.

Here she is sunning herself on a gate as I chat with my neighbor and friend, Chris, a fellow knitter who is camera shy. You may recall that she and I knit Haven together last Fall.


Particulars: Mel's Mouse Family (Ravelry pattern link) from Knit 2 Together; US 6 double pointed needles; 1 skein Classic Elite Yarn Lush (50% angora/50% wool); odd scraps of Fiesta Yarns La Boheme (shawl) and Brown Sheep Company Top of the Lamb Sport (dress); embroidery floss for facial features. Dimensions: 12" tall x 4" across (including the arms in width). The fill is 100% polyester available in most craft stores. I purchased mine at F & S Fabrics on Pico in West LA (which also has a fantastic selection of buttons, incidentally). I have a few tips on finishing that I'll put on my Ravelry page for those interested.

Out and About in Santa Monica

I took Matilda along when I met our dear friend Sara at Le Pain Quotidien Bakery in Santa Monica. This is a great french bakery with wonderful coffee and is a favorite place of mine to stop on Wednesday mornings, before I head over to the Santa Monica Farmer's Market (the best farmer's market around).

I arrived a little early and an older woman came over and picked up Matilda and as she caressed her she reminisced about stuffed toys her children had loved during their childhood. She then wondered aloud why they were all boxed up when they could be out and enjoyed. I couldn't agree more. I do hope she goes home and finds that box of memories, and old friends.

The friend I mentioned, Sara, is lots of fun, loves to laugh, and is a lovely person. She's also learning to knit (guess who's teaching her) and in my book that makes her a person of discerning taste. I have assured her with a little practice she will be knitting a mouse of her own in no time at all.

No matter our age, we all need friends to brighten our day!

Egg Salad and Watercress Sandwiches for Tea

Just a quick idea for something to make with all those hard boiled eggs we have at this time of year. Open-Faced Egg Salad and Watercress Sandwiches (recipe courtesy of Saveur Magazine). I make mine sans mayonnaise and vinegar.

Mr Puffy and I would like to wish everyone a meaningful and joyous Easter and Passover celebration and, until next time, be well and love well.

What is it?

What is it? Why, it's obviously a Sugar Mummy, that's what!

This is my entrant into this week's Gracious Hospitality Tea-a-Thon. The Assignment: Share how the theme of tea has influenced your home decoration.



I found this whimsical sugar mummy while on vacation in New Zealand and instantly fell in love! The artist is Marion Mewburn and she is known for her teapots, fairies, and sugar mummies. To find such a thing in the remote region of New Zealand's South Island, specifically the town of Franz Josef (named for the Franz Josef Glacier) made it the perfect souvenir!

As an aside, New Zealand is a wonderful place to visit. I thought at the time what a great family vacation as there are so many family oriented activities such as exploring caves, kayaking trips, mineral springs, tramping, world class fly fishing and, well, you get the idea. It also has a well preserved indigenous Maori culture . As a bonus, the food is rather delish. The baked goods are particularly wonderful and while there I ate some of the best meat pies, muffins, and cookie bars ever!

Back to my Sugar Mummy. Please note the ample (and partially exposed) bosom. All of the sugar mummies had this distinguishing feature. It amuses me because it brings to mind the Regency era dichotomy of seemingly prim and proper behavior (drinking tea, naturally) and the decidedly risque feminine attire often worn during that period.

My little Sugar Mummy happily resides on my kitchen counter next to my everyday teapot and she brings a smile to my face every morning!

Oh yes. I almost forgot! The reason she's called a Sugar Mummy is because when you lift her up - you find a sugar bowl!

Cups for Tea and a Book meme

I learned about the Hospital-i-Tea-a-Thon from Rosanne at Firefly Nights and since tea is such a big part of my life, I've decided to join in. I'm a little late beginning so have two topics this time.

The Teacup Stories
Assignment: Share a picture of your favorite teacup and explain why it's meaningful.

My favorite teacup came from my Auntie Fay, who isn't really my Auntie at all but a dear family friend who remembered me on all the special occasions of my life and, in practice, was more than any actual extended family to me.



The teacup she gave me is special both for it's beauty and what it represents. The beauty of this teacup speaks for itself. It is fine English bone china manufactured by Shelley China and is light as a feather, very strong, and holds heat well, the hallmarks of good bone china. I do believe a nice teacup does make drinking tea a little more enjoyable and so if you don't have a special teacup I think you ought to consider treating yourself to one!

This teacup is also special to me because of what it represents. My Auntie Fay, you see, is the essence of hospitality and you are never in her home for more than five minutes before she is putting the kettle on. It does not matter the time of day or night a cup of tea in her home means you are in for good conversation and a relaxing interlude. Countless conversations with her family and friends have taken place in her snug kitchen around a teapot covered by a wonky tea cozy and a plate of cookies. The essence of true hospitality to me.

Litera-Tea
Assignment: Share tea from the perspective of literature.

This second topic is an easy one for me. No question, the literary influence goes to Alexander McCall Smith and his The No. 1 Ladies' Detective Agency series featuring Precious Ramotswe. It is entirely due to the protagonist Precious Ramotswe drinking daily cups of red bush tea while she ponders human nature that I have become a devotee of this tea myself. It is also known as Roobius herbal tea and I like it best in the plain unadulterated version that I buy from The Lavender Tea Company in San Clemente. I understand you can also use it in cooking - something I must look into.



A BOOK meme!
I'm always looking for a good book. I ask friends and strangers alike what they are reading and the all important question - is it a good book? So when Bridget at The Ravell'd Sleave tagged me with a book meme I thought what a great idea! I must confess, it's no longer quite the same meme as I've modified it a little to focus more on sharing favorite books.

1. What book are you currently reading?

I've only just started reading The Jane Austen Book Club by Karen Joy Fowler. Unfortunately I'm not far enough along to say much about it other than I would not recommend it to someone unfamiliarity with all of Austen's books.

Next up for me is The Grenadillo Box by Janet Gleeson. It's a mystery set in 18th century England. I've read several Janet Gleeson books including The Serpent in the Garden and The Thief Taker and, having enjoyed both of them, imagine I'll enjoy this one too.



2. When you think of a good story what are the first 3 books that come to mind?

Ender's Game by Orson Scott Card. Such a creative and well written story. Winner of the Hugo and Nebula awards it is a standout in science fiction.

Jamaica Inn by Daphne du Maurier. Novel set on the cold British moors with mysterious goings on. Classic.

The Peaceable Kingdom by Jan De Hartog. Historical novel surrounding the Quaker movement. I just find these characters and their story compelling.

Honorable mention: Mr Puffy's favorite is Where the Red Fern Grows by Wilson Rawls. He tears up just at the mention of the book. Such a beautiful and sad story. If you have a young teenager on your hands this summer give them this book.

3. Which 3 books would you recommend for summer 2008 beach reading?

Tulip Fever by Deborah Moggach. Set in 17th century Amsterdam this story brings to life an extraordinary set of circumstances.

Jonathan Strange and Mr. Norrell by Susanna Clarke. An adult fairy tale about English magic.

Any Tea Shop Mystery by Laura Childs. Very light and fun reads.

4. Any knitting book(s) you care to share?

The Knitter's Gift, An Inspirational Bag of Words, Wisdom, and Craft, edited by Bernadette Murphy. I received this book free along with a large purchase of Fleece Artist Yarns that I made several years ago, to knit a blanket. Yes, I have knit a blanket. The book is filled with individual stories of how knitting has impacted various lives. Some of the stories are rather sad and poignant. While I would not run out and buy this book, if you are looking for a gift insert in a basket I think it would serve rather well for that purpose.

I now get to tag three bloggers and I'm tagging Rosanne at Firefly Nights who is a really talented writer, photographer, fiber enthusiast and all round clever blogger who I know will have some good books to share; Hilary at The Yarniad a fantastic knitter and I'm just nosy about what she likes to read; and Denise at The Knitting Den who I share a lot in common with including a British mother and a shared passion for Christmas fruitcake (I'm using her recipe this year) so I'm curious what books she likes. I actually would like to know what everyone reads so if you would like to share please don't wait for a tag.

Jam Tarts for Tea!

On lazy days when I'm not going out and don't have much to do I love to make jam tarts for tea.  It's not something familiar to most Americans and even in England jam tarts are most often associated with a nursery tea. But I say jam tarts are not just for the English or age specific! Just ask Steve who loves a tart. Let me rephrase that. Steve loves a jam tart.  In any event, there is nothing I enjoy more than sitting in the garden with a good book, a thermos of tea, jam tarts and nothing to do but enjoy a leisurely hour reading, nibbling, and relaxing in a shady garden.


The Queen of Hearts she made some tarts all on a summer's day;The Knave of Hearts he stole the tarts and took them clean away. The King of Hearts called for the tarts and beat the Knave full sore; The Knave of Hearts brought back the tarts and vowed he'd steal no more.

Probably the most difficult part of this recipe is finding a suitable tart mold and removing the tarts from the mold without them crumbling.  You need shallow molds for small tarts (approximately 2 inches across and 1/4 inch deep) and the closest that I've seen in recent years are mince pie pans which really are too deep.  Unfortunately if your tart molds are too deep you'll never get the tarts out with this flaky crust without them crumbling.  I found my tart molds in a specialty cookware shop many years ago and you might try a British cookware shop.  If you don't have proper shallow molds, you could try simply cutting out circles of dough and folding up the edges and baking them on a cookie sheet and not worry if a little jam bubbles over the edge.  Alternative (and I've done this myself on occasion) you can simply substitute the dough with half a pie dough recipe which does hold up better and is easier to remove from the modern (deeper) tart molds.  If you want to use a pie dough my recipe can be found here.   But for a really authentic jam tart using a very flaky crust is best and that's why I've shared this particular recipe that came with my tart pan.

RECIPE(18 small tarts):

Pastry Dough (this is a very flaky crust):

2 cups all purpose flour (or pastry flour)
1/2 cup sweet butter
1/4 cup solid vegetable shortening (crisco)
Pinch of salt
small bowl of ice cold water mixed with a splash of white vinegar (approximately 3 tablespoons)

Jam filling:
2 tsp. raspberry, cherry, fig or other jam of your choice
dash of ground ginger (optional)

Egg wash:
1 egg white

Garnish:
Course white Sugar

Steps:

1. Preheat oven to 400 degrees;

2. Butter and flour tart molds;

3. Make pastry dough as follows:

Combine pastry flour and pinch of salt in a small bowl.  Cut in butter and vegetable shortening.. Sprinkle in ice water mixture 1 tablespoon at a time until mixture tossed with a fork begins to form a dough (approximately 3 tablespoons). Kneed dough gently a couple of times right in the mixing bowl. Divide dough in half and refrigerate both halves in plastic wrap for 5 minutes;

4. Roll out dough and cut circles for tarts. Place dough circles on tart tray and fill with jam. Sprinkle tarts with course white sugar; and

5. Bake approximately 12-15 minutes or until jam is bubbling.  Check on tarts after 12 minutes and cover tarts with aluminum foil to avoid burning if tarts aren't bubbling yet and need to cook longer and have are already browned (jam must boil or it will not "set").

6.  Allow tarts to cool in pan 10 minutes before removing from molds and finishing cooling on wire rack.  The extra time in the pan allows the crust to firm up a bit which helps prevent crumbling.

These tarts are particularly nice while still warm from the oven. Enjoy!