It’s hard to believe that next Thursday (17th) will be the twelfth virtual afternoon tea Del and I have hosted.
In the beginning, I had no idea if anyone would even read these posts, let alone join in. But you have, and your comments, posts, yummy food photos and recipes have made us so, so happy.
It’s been a tough year for all of us. But I am painfully aware that my home country has managed (so far) to keep the virus at bay and my life has been considerably less impacted than many of yours. So in line with my personal motto “when the going gets tough, the tough bake cookies” — I’m making a few extra goodies this month; sweet and savory.
Save the date: Thursday December 17th
… or whenever you get here. Virtual food never runs out and the tea’s always hot.
Su, that looks so delicious! I like savory things, too. Oddly enough, I was just working on my post, thinking it was this Thursday. But I can never remember when to post. 🙂 Based on when you posted this, I have an estimation of the answer. See you then (and before, as I’ve been working on the travel posts.) TTFN and pass the appetizers, please.
janet
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Very beautiful and colorful
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That fruit salad in those little lettuce cups looks so delish!
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Thank you 🙏
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Lovely thought, Su. Those biscuits are too beautiful to eat. 🙂 🙂 I wish I were a craft person. When the going gets tough you can always bake, and make. I’ll stop by, hon, but I doubt I’ll be bearing goodies.
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Always lovely to have your company Jo. No extra goodies required.
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I really cannot make out those little savoury (?) Salad bols but it all looks delicious. So, our next get-together is in a week’s time? Great. I’ll bring, as is my custom, a savory bit. I thought of a Swiss Kiki tarte aux fromages et poires & noix. That OK? Puff pastry with a filling of pre-browned/glazed onions, garlic, mixed with a Swiss cheese mixture, egg, greek joghurt to bind, fresh pepper, nutmeg and a soupçon of salt (the cheeses are salty and strong already), a layer of thin slices of one firm pear. Press some walnut pieces into the filling and add a few whole ones as deco… bake until golden brown and enjoy with a glass of red or a tea….
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All will be explained!! Your tarts sounds so delicious 😍
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Oh my, you know how to mount the suspence!
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😀
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Hmm, I’ll go for savoury, Su!
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You set the bar far too high Su. I’m a reasonably decent baker, and my goods pass the taste test. But pretty? On the whole, not. Yours always look ‘too good to eat’, but I’m convinced they’re delicious as well
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Thank you Margaret. I don’t usually bother with prettying up my baking with icing — I’m more about taste too. But the cookies were a project for my Christmas card photoshoot (first and last time), so I had to go the extra distance. Let’s just say that royal icing is not one of my super-powers.
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I dare not bake as there is only the OH and I to eat the goodies, but I did experiment with a lemon polenta cake a couple of weeks ago and it was delicious. All gone now. Your biccies are gorgeous. I used to make similar ones to hang on the Christmas tree when my kids were young. There always seemed less in the morning 😂
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Hehe. Amazing how edible tree ornament disappear like that.
I remember you mentioning the lemon polenta cake. I’ve been checking out recipes for that to try when we get home.
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I used 2 whole lemons – softened in the microwave for 5 mins (cut in half) and blitzed then added to the mixture. It was very lemony!
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My kind of cake 😍
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I’m in awe already.
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Thank you. I’m hoping I’ve got my baking mojo back 🙂
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It all looks so yummy Su, can’t wait. I’d be sneaking a bit here and there.
Leslie xoxo
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😀
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Must mark this in my diary so I don’t forget!
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Seeing your beautiful cookies I’m now kind of glad I probably won’t join you this time because mine could never compete with yours in looks! 😂💕
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☹️
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Yum! I love afternoon tea – particularly the Christmas themed ones! Great post!
Miamii / https://explorewithmii.com/
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Thank you 🙏
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