Virtual afternoon tea, December 2020

Christmas shortbread cookies. Image; Su Leslie 2020

Wherever you are, and whatever is happening in your world, Kia ora koutou katoa  (Greetings. Hello to you all)

Way back in January when Del and I started talking about a virtual tea party, we had no idea if anyone would read our posts — let alone want to join in. We just saw it as a fun way to share our love of kai and korero.

But perhaps because this extraordinary year has isolated, confined and frankly frightened so many of us, the idea of sharing virtual food and drinks doesn’t seem so strange after all.

And so we’ve reached the final tea party of 2020 and once again you’re giving me the chance to let you know how important you — my blogging whanau — are to me. Over the years you’ve shared your thoughts, stories, advice and support and I’m very grateful for that.

In an ideal world, I’d invite you all round to mine for a meal. But as that isn’t going to happen any time, I hope this will do instead.

Lettuce cups. Image; Su Leslie 2020

For many of you, Christmas is a mid-winter festival, and most of the associated foods are more appropriate for cold weather. But my Christmas will be spent in a humid Auckland summer, and my food choices reflect that.

Pomegranates don’t grow well here, so we only have them when they are imported from the US. And this is pomegranate season. I’ve used the tart juicy little arils as garnish on some lettuce cups — filled with orange, a feta/ricotta mix, mint and walnuts — and with some pea, feta and mint fritters. The recipe is from Yotam Ottolenghi’s Simple.

Yes, my garden is full of mint and it’s a taste I associate with summer.

Thank you Yotam Ottolenghi for this yummy and easy recipe. Image; Su Leslie 2020

The iced Christmas tree shortbread biscuits above were a bit out of my comfort zone, but I confess I did have fun making the little squiggly things — eventually.

And for those who aren’t fans of royal icing, I also baked some plain lemon shortbread and dusted them with rosemary flavoured sugar.

Lemon-rosemary shortbread. Image; Su Leslie 2020

Chocolate dipped strawberries. Image; Su Leslie 2020

And to finish … some fresh, locally-grown strawberries dipped in dark chocolate.

And maybe a glass or two of bubbles.

The invitation

I’d love to hear from you. How are you doing in this Covid-crazy world? What’s making you happy or pissing you off?  Your comments make blogging so much more interesting.

And if you’d like to contribute a post of your own — even better. Maybe a shot of your cuppa and/or whatever you’re having with it. A recipe if you like.

I’ll update each of my posts with a ping-back to everyone’s in the same way as I do with The Changing Seasons.

#virtualteaparty2020 for anyone on Instagram who wants to post images (or video?)

Update

Janet from This, That and the Other Thing has baked some delicious black forest biscotti.

Sarah at Art Expedition has made beautiful matcha and redcurrent cookies; her take on the German classic “Angel Eyes”. They look so delicious.

Joining us this month, Thistles and Kiwis has baked up a storm with some tomato toasts, buckwheat chocolate chip cookies and date scones (you all know my weakness for scones). Please pop over and say hi.

Tracy at Reflections of an Untidy Mind has laid a beautiful table in her outdoor lounge area. She has lots of yummy things to eat; including fresh cherries.

Lois from … On Pets and Prisoners … has joined us on her beautiful rustic horse. I love the magic of the blogosphere.

Aggie at Nomad joins us with a lovely tin of Farrah’s toffee. Yum!!!

Deb from The Widow Badass has shared her Christmas culinary adventures in a post that will have you laughing out loud.

Irene at My Slice of Mexico takes us on culinary Christmas tour of Mexico. And as always she includes links to her recipes.

Ju-Lyn from All Things Bright and Beautiful has baked scones (one of my favourite things to eat) and served them with lemon curd (one of my absolute favourite things to eat).

Yvette at Priorhouse blog has some zesty lemongrass tea to accompany a delicious chicken salad.

Coconut macaroons and ginger orange tea with Ladyleemanila? Sounds delicious.

Maybe you’d like to try Cranachan and raisin spice cake with Del at Curls n Skirls?

Save the date: Thursday 17th December

_{Virtual Tea Party; an invitation}

As it’s the final tea-party of 2020 — and to thank you all for embracing this wacky idea of mine — I’ve been busy baking a few extra goodies for us.

I’m letting you know in plenty of time to work up an appetite, and I might even manage a preview next week!

Looking forward to seeing you all on the 17th.

Virtual afternoon tea, November 2020

_{Strawberry season has arrived. Image: Su Leslie}

Wherever you are, and whatever is happening in your world, Kia ora koutou katoa  (Greetings. Hello to you all). 

As we approach the end of a year unlike any that most of us have experienced, it feels more important than ever to connect in whatever way we can. For me, sharing food has always been an expression of aroha (love); even when it’s delivered virtually.

This month, we’ve got some little mini pancakes with a mix of toppings; avocado, creme fraiche, smoked salmon, roasted cherry tomatoes and prosciutto. I first made these for a whanau get-together and they’ve proved popular ever since.

_{Canapes. Mini pancakes with a variety of toppings. Image; Su Leslie}

This fruit bread uses surplus sourdough starter in place of a portion of the flour/liquid. It’s the first time I’ve made it and confess I find it a little sweet. Perhaps I’ll serve it with a sharp cheese next time.

_{Spiced fruit bread and tea. Image; Su Leslie}

Strawberry season has arrived in New Zealand, with my local greengrocer stocking berries from one of the few remaining local growers. When I was a child, strawberry growing was common all around Auckland’s rural fringe, and it was a regular part of our summer to be taken berry picking. When I think how much fruit was diverted into our mouths instead of the picking buckets, I wonder how the growers made any money.

_{Lemon shortbread, mascarpone and strawberries. Image: Su Leslie}

I knew I wanted to include strawberries in our afternoon tea fare, but also to keep things simple. The biscuits are lemon shortbread, the cream is mascarpone and the strawberries were macerated for about 30 minutes. I think the lemon and the tart cream work quite well to offset the sweetness of the shortbread and berries. And the Big T says “yum” — so I’m considering them a success.

Pull up a chair, grab a plate and help yourself. There’s some English Breakfast tea and a lemon verbena and apple tisane brewing — and the coffee machine is on.

Tell me what’s happening in your world.

Why a virtual tea party?

When Del (at CurlsnSkirls) and I started talking about a virtual tea party, we saw it as a fun way to share our love of kai and korero. It is that of course, but for me at least, it’s also an affirmation of how important you — my blogging whanau — are to me. Over the years you’ve shared your thoughts, stories, advice and support and I really would like to invite you all round to mine and cook for you.

But since that’s not going to happen anytime soon, I hope this will do instead.

The invitation

I’d love to hear from you. What are you doing/reading/making? Your thoughts on the food, the drinks, and whatever I’m rambling about. What’s making you happy or pissing you off?  Your comments make blogging so much more interesting.

And if you’d like to contribute a post of your own — even better. Maybe a shot of your cuppa and/or whatever you’re having with it. A recipe if you like.

I’ll update each of my posts with a ping-back to everyone’s in the same way as I do with The Changing Seasons.

#virtualteaparty2020 for anyone on Instagram who wants to post images (or video?)

Update

Aggie at Nomad has brought a pear and almond tart — one of my favourite combinations.

Jo from Restless Jo is sharing her birthday cheesecake — raspberry with a chocolate base. Happy (belated) birthday Jo.

Sheree at View from the Back joins us with a lovely tea from Mariage Frères, and pistachio financieres.

Amanda from Surprising Lives has some delicious-looking breadsticks. Yummy and crunchy.

Sarah at Art Expedition has baked cinnamon rolls, and found this wonderful quote “Anyone who gives you a cinnamon roll fresh out of the oven is a friend for life.” Daniel Handler. I think you’ve totally cemented our friendship Sarah.

Irene at My Slice of Mexico is a wonderful cook and food writer. Not only does she share some delicious treats, but also the recipes. This month we’re trying Cocadas de yema – Yolk Coconut Sweets. Yum.

Kristine at Candid Kay joins for the first time with a heartfelt post about values and hope.

Amanda’s (A Home by the Sea) chocolate orange cake looks yummy — and she’s shared the recipe.

Deb at The Widow Badass has tested out a new recipe for limoncello and ricotta almond cake. It looks delicious — and she’s linked to the recipe.

Del at CurlsnSkirls has baked some cranberry scones and some savoury digestive biscuits. I am definitely going to try these.

Ju-Lyn from All Things Bright and Beautiful not only makes the most delicious goodies, but shares the recipe too. This month we’re enjoying cornflake chocolate chip marshmallow cookies.

 

Virtual afternoon tea; pull up a chair

Straight from the oven; beetroot, feta, spinach and pinenut tartlets. Image: Su Leslie 2020

Wherever you are, and whatever is happening in your world, Kia ora koutou katoa  (Greetings. Hello to you all).

I’m glad you could join me for this virtual afternoon tea, in a week where I’m even more glad of your company than usual.

As you probably know; my home city, Auckland has gone into another Covid 19 lock-down after four (now five) cases of the virus were found that can’t be linked back to travel, border control or quarantine facilities. So it seems we have community transmission and need to do what is necessary to stem it.

For the Big T and I, the immediate impact is relatively small — though we probably won’t be hosting the “posh” dinner party we had planned for the weekend. For our son, who’s recently returned to university after putting his course on hold due to the last lock-down, it’s a much bigger deal and it’s hard for me not to worry.

But as before, I am incredibly grateful for a warm home, a loving family and a (reasonably) full pantry. I have taken the planned scones off our menu today though; flour supplies were disrupted last time so I’m in conservation mode.

Instead we’ve got some sourdough rye and fennel crackers — which pair really well with crisp Granny Smith apples, mint and ricotta.

Sourdough rye and fennel crackers, raw apple and mint chutney, ricotta and some Maasdam for those who prefer a slightly stronger cheese. Image: Su Leslie 2020

Apparently people were queuing outside supermarkets even before our PM had finished making her Covid announcement, so in anticipation of grocery shopping being a less than wonderful experience, I am determined to just work with the ingredients I have to hand.

And that’s the genesis of these little tartlets containing roasted beetroot (my new favourite food), feta, spinach and a handful of pinenuts. I guess the mixture would work with other pastry too, but I had some leftover fillo, and I love the way it folds around the filling. I found the recipe at Bec’s Table, and while I altered the filling a little, I totally stole embraced her wonderful folding technique.

Still warm; beetroot and feta tartlets. Image: Su Leslie 2020

Beetroot and feta tartlets. Image: Su Leslie 2020

Though it looks like our dinner party is on hold, T and I have been sampling my test dishes for a few days. I don’t normally get (quite) so meticulous with the food I serve guests, but we’re planning to share our table with some people who make my culinary obsession look lightweight (oh, and one of them is a chef).

They’re old friends, so it’s not like I’m trying to impress the boss or potential in-laws, but I know from experience that I’m happier when the food I serve is tasty and interesting (and properly cooked). And more importantly, that the dishes I make don’t have me slaving in the kitchen while everyone else is enjoying themselves.

So …. the point of this is that I’ve been testing a dessert of panna cotta and fruit. And you get to try it too.

Coconut and lemongrass panna cotta with pineapple and ginger snaps. Image: Su Leslie 2020

Both T and I find cow’s milk hard to digest these days, so I’ve used coconut milk instead, and infused it with lemongrass. The topping is chopped pineapple with light ginger syrup, mint and pineapple sage flowers. Ginger snaps on the side provide some crunch and extra sweetness.

It’s my first attempt at panna cotta and I have to say, it’s incredibly easy and worked well with coconut milk.

But enough explanation. There’s tea in the pot (or coffee if you prefer), and food on the table. Pull up a chair and tell me what’s happening in your world.

Why a virtual tea party?

When Del (at CurlsnSkirls) and I started talking about a virtual tea party, we saw it as a fun way to share our love of food and conversation. It is that of course, but for me at least, it’s also an affirmation of how important you — my blogging whanau — are to me. Over the years you’ve shared your thoughts, stories, advice and support and I really would like to invite you all round to mine and cook for you.

But since that’s not going to happen anytime soon, I hope this will do instead.

The invitation

I’d love to hear from you. What are you doing/reading/making? Your thoughts on the food, the drinks, and whatever I’m rambling about. What’s making you happy or pissing you off?  Your comments make blogging so much more interesting.

And if you’d like to contribute a post of your own — even better. Maybe a shot of your cuppa and/or whatever you’re having with it. A recipe if you like.

I’ll update each of my posts with a ping-back to everyone’s in the same way as I do with The Changing Seasons.

#virtualteaparty2020 for anyone on Instagram who wants to post images (or video?)

Update

Amanda at Surprising Lives has joined us today, and brought some delicious raisin and blackcurrant cookies and refreshing lemon ginger tea. Yum!

My dear friend Sarah at Art Expedition has baked pastels de nata — the most delicious-looking Portuguese custard tarts. I am salivating just thinking about them, so pop over to Sarah’s and enjoy one.

Irene at My Slice of Mexico has paired a homemade Mexican basil tisane, with some fabulous Mexican Garibaldis. Pop over to her post to find out more about Mexican basil and the garibaldis.

Tracy at Reflections of an Untidy Mind has managed to deal with electrical switchboard problems and still bake a chocolate cake. She says one side is a bit burned; I say it looks more caramelised than the other side and bring it on.

Ju-Lyn at All Things Bright and Beautiful has baked some yummy cheddar and scallion scones. Delicious! And she has shared the recipe.

My co-host Del, at Curls N Skirls has made her grandmother’s Foundation Cake, and shared some stories from her granny’s life. Understanding our forebears, and the origins of the foods we love, is so important.

 

 

 

 

Save the date: Thursday 13 August

August’s Virtual Tea Party; an invitation for Thursday 13th. Images: Su Leslie

After the road-trip induced hiatus last month, Virtual Afternoon Tea is back and you are all invited.

I’ve got a bit of an obsession with scones at the moment, and I’m practicing dishes to serve at an upcoming dinner party, so who knows what will be on the menu.

My tea-time will begin while lots of you are still asleep, but rest assured that in the blogosphere you can arrive at any time, there’s always plenty to eat, and the tea never gets cold.

Save the date: Thursday 18 June

Virtual Tea Party; an invitation

Yep, it’s that time again; a virtual afternoon tea to which everyone is invited.

The figs are finished, but I have lots of citrus on the trees, and the persimmons are good right now, so I’m sure they’ll make an appearance somewhere.

My tea-time will begin while lots of you are still asleep, but rest assured that in the blogosphere you can arrive at any time, there will always be plenty to eat, and tea never goes cold.

Thursday 14th, save the date

Well I’ve sampled the test batch and tweaked the recipe!

“Of what” I hear you ask?

Join me for virtual afternoon tea next Thursday 14th May and find out.

Of course, my tea-time will begin while lots of you are still asleep, but rest assured that in the blogosphere you can arrive at any time, there will always be plenty to eat, and tea never goes cold.

See you next week.

Tea time in the blogosphere

Image: Su Leslie 2020

Welcome. Pull up a chair and I’ll put the kettle on.

It’s Day 22 of NZ’s Covid 19 rahui, and even I’m getting a bit fed up being at home all the time. While we have plenty of food, and I’m getting used to the long queues at the supermarket, flour has become an almost mythical commodity, and most of the projects The Big T and I planned are stalled due to a lack of materials (pretty much all NZ businesses are closed unless they’re selling food or medicine).

But we’re well, and so far our families and friends remain healthy too, so there is much to be grateful for.

And that’s enough about me.

How are you coping with these strange times we find ourselves in?

My baking for our tea party has been a bit constrained by both the flour shortage and the new reality of infrequent, time-consuming trips to buy ingredients. So my savory this month uses the same type of pastry (dumpling wrappers) as last time round, and both my sweet dishes contain rolled oats and coconut (sorry Jude).

Image: Su Leslie 2020

Our fig tree has begun fruiting and we’re harvesting a dozen or so luscious fruit each day. Rather than use them in a sweet dish, I’ve opted for a little tartlet with blue cheese and thyme. The figs have been caramelised a little bit in butter and balsamic vinegar. It turns out that blue cheeses are short supply at the moment, and the only one I could get is quite sharp, so I’ve softened the impact by mixing it with a little cream cheese.

I’m serving it with English breakfast tea, though I suspect an Earl Grey might work better with the flavours.

Caramelised fig and blue cheese tartlets. Image: Su Leslie 2020

And in the same spirit of making do, both my sweet dishes are variations on a theme.

Anzac biscuits and English Breakfast tea. Image; Su Leslie 2020

With just over a week until Anzac Day, it was inevitable that I’d make some Anzac biscuits. The story goes that women in New Zealand baked these to send to their menfolk serving in WWI. With relatively few ingredients (and quite a lot of sugar) they were supposed to survive the long journey to the battlefields of Europe and the Middle East. You can find a recipe here.

Recipes for ginger crunch have appeared in Kiwi cookbooks since at least the 1950s. Traditionally, it’s a ginger-flavoured shortbread base topped with a liberal spread of ginger icing, but in recent years it’s not uncommon to see a variation that uses the same ingredients and method as Anzac biscuits to form the base. The icing; butter, golden syrup, icing sugar and ginger remains the same.

Ginger-oat slice. Image: Su Leslie 2020

I like the oat version, though it doesn’t have the crunch of the original. It works well with coffee — either espresso or a flat white. And I can conserve my flour supplies for bread-making.

With luck, by next month we will have more freedom of movement and a wider range of shops will be open. I may have to celebrate by baking something really decadent!

Why a virtual tea party?

When Del (at CurlsnSkirls) and I started talking about a virtual tea party, we saw it as a fun way to share our love of food and conversation. It is that of course, but for me at least, it’s also an affirmation of how important you — my blogging whanau — are to me. Over the years you’ve shared your thoughts, stories, advice and support and I really would like to invite you all round to mine and cook for you.

But since that’s not going to happen any time soon, I hope this will do instead.

The invitation

I’d love to hear from you. What are you doing/reading/making? Your thoughts on the food, the drinks, and whatever I’m rambling about. What’s making you happy or pissing you off?  Your comments make blogging so much more interesting.

And if you’d like to contribute a post of your own — even better. Maybe a shot of your cuppa and/or whatever you’re having with it. A recipe if you like.

I’ll update each of my posts with a ping-back to everyone’s in the same way as I do with The Changing Seasons.

#virtualteaparty2020 for anyone on Instagram who wants to post images (or video?)

An update

Wow. So many people have joined in with the tea party and I couldn’t be happier. Thank you all for sharing kai (food) and aroha (love); it means a lot to me and I think reflects how many of us believe that food really does bring people together.

After our conversation about fairy bread last month, Brian at Bushboy’s Worldhas made the real thing. Now I really have to make good on my promise of chocolate crackles next month.

Tracy at Reflections of an Untidy Mind has set a beautiful table — complete with a dahlia in a vase — and made Anzac biscuits, (proper) crunchy ginger nuts and a chocolatey slice containing all the things that good, grown-up chocolate crackles should have. Inspired!

Ladyleemanilahas made some dalgona coffee and dalgona matcha latte. Am I the only person who had never heard of dalgona coffee until about a week ago?

Dawn at A Shared Spacehas made a gorgeous-looking chocolate cake with ganache and Ferrero Rocher crumble. Yum.

I don’t know where to start with the array of delicious treats from Jo at Restless Jo.

Ju-Lyn has baked a lovely Wholemeal & Oat Soda Bread — and shared the recipe. She has also shared a link to a really lovely performance by the Singapore Virtual Choir which Ju-Lyn and one of her daughters took part in. You really have to watch this.

Sarah at Art Expedition has baked a delicious blueberry cheesecake (using her last egg), and has served it, with tea, on beautiful crockery.

A Wonderful Sheep has shared my ultimate comfort food — tea, toast and marmalade.

Lois at On Pets and Prisonersis tantalising us with her collection of recipe books. Surely poring over the books is one of the best parts of cooking?

Janet at This, That and the Other Thing really knows her teas — and has paired a yummy pain au chocolat with Mao Feng black tea. I’ve just Googled it and it sounds really interesting.

Punam at Paeansunpluggedblog has made some yummy dried mixed fruit muffins to serve with savoury banana chips and a roasted orange pekoe Darjeeling tea.

Irene at My Slice of Mexico has not only brought the most delicious-looking chocoflan, but also shared the recipe and the science behind how it works. This is such an interesting read.

Aggie at Nomad has made us “a proper brew” — Yorkshire tea. Apparently a controversial choice if you’re Chancellor of the Exchequer in the UK.

Amanda at A Home by the Sea has baked a delicious walnut streusel cake.

 

April 16th: save the date

It’s almost time for the next virtual tea-party. I’ve got the recipe books out and am looking for some yummy treats to share with you all.

I’ll post my afternoon tea next Thursday, April 16th (which will still be the 15th for lots of you, so you might have to treat it as breakfast), and I’m sure Del at Curls N Skirls will be sharing some deliciousness too.

Hope you can join us.

 

 

Care to join me for a cuppa?

Afternoon tea; carrot cake and mango coconut tarts. Image: Su Leslie 2020

Wherever you are, and whatever is happening in your world, welcome.

Since Covid 19 is such a huge issue impacting all of us, I’ll get my update out of the way and let you all decide whether you want to discuss or ignore the virus in your own comments and posts.

Here in Aotearoa New Zealand we have, to date, been extremely fortunate that the number of cases is still in (low) double digits, and all of those suffering seem to have relatively mild cases which have required minimal or no hospital care. They have all occurred in people who have either returned from overseas, or are family members of those people, so we’ve so far avoided the sort of local transmission that will produce exponentially more cases.

I don’t think any of us are kidding ourselves that things will stay this way, but our government does seem to be proactive in taking steps to try and limit the spread, and help those affected financially as well as medically.

The Big T is fortunate that he already works remotely a lot of the time, and since I’m also home-based (and let’s face it, seriously introverted), social distancing feels much like business as usual. Things are tough for our son though, who is a student and works in a retail business in the CBD. He’s struggling emotionally and we’re doing all we can to make sure he knows that we will always be there for him. I flip flop between  being really proud of his resilience and wishing he was two again so I could at least feel like I was protecting him.

‘Nuff said. Let’s talk about food.

The menu

This month, I’m testing out a couple of recipe ideas on you (as well as offering tried-and-true carrot cake).

The first I alluded to in yesterday’s post; the second has sort of evolved as I’ve gone along.

Fairy bread for grown-ups? Image; Su Leslie 2020

The strange places my brain visits

I’m not sure if it’s just an Antipodean thing, but when I was a kid, birthday parties weren’t really complete without a plate of fairy bread — thinly sliced white bread, buttered and sprinkled with hundred and thousands (AKA sprinkles or jimmies if you’re not British apparently).

Since I have an on-going interest obsession with updating old (and nursery) recipes, I got to wondering what fairy bread for grown-ups might look like.

And this is my take on it; homemade sourdough (crusts removed), spread with my friend Duncan’s wonderful raw honey, and edible flowers. At the moment the garden is a bit drought-challenged, so the mix is viola, borage and lemon bergamot, with a few petals of rosemary and thyme, and lemon balm leaves.

To be honest, it looks pretty but taste a bit medicinal. So back to the drawing board.

Mango coconut tarts. Image: Su Leslie 2020

Instant(ish) entertaining

My second dish, you lovely culinary guinea-pigs, is a mango coconut tart. It contains a sort of instant custard of cream cheese mixed with coconut cream and lime juice, and it’s topped with fresh mango and toasted coconut flakes. The pastry is genius (I’m allowed to say that because it’s not actually my idea). I bought dumpling wrappers from the local Asian supermarket and baked them blind in a muffin tray.

The big reveal — “instant custard” of cream cheese and coconut cream. Image: Su Leslie 2020

The Big T says they are delicious and I agree.

Finally, we have slices of carrot cake with lemon cream cheese frosting. It’s a recipe I’ve made lots of times before and it is yummy, though quite sweet, so I’ll cut thin slices (at least to start).

Carrot cake. Image: Su Leslie 2020

I’ve brewed English Breakfast tea this time, but I can offer you coffee or green tea if you’d prefer.

Why a virtual tea party?

When Del (at CurlsnSkirls) and I started talking about a virtual tea party, we saw it as a fun way to share our love of food and conversation. It is that of course, but for me at least, it’s also an affirmation of how important you — my blogging whanau — are to me. Over the years you’ve shared your thoughts, stories, advice and support and I really would like to invite you all round to mine and cook for you.

But since that’s not going to happen anytime soon, I hope this will do instead.

The invitation

I’d love to hear from you. What are you doing/reading/making? Your thoughts on the food, the drinks, and whatever I’m rambling about. What’s making you happy or pissing you off?  Your comments make blogging so much more interesting.

And if you’d like to contribute a post of your own — even better. Maybe a shot of your cuppa and/or whatever you’re having with it. A recipe if you like.

I’ll update each of my posts with a ping-back to everyone’s in the same way as I do with The Changing Seasons.

#virtualteaparty2020 for anyone on Instagram who wants to post images (or video?)

And finally

I found these, and rather liked them.

“I say let the world go to hell, but I should always have my tea.”  ― Fyodor Dostoevsky

“Honestly, if you’re given the choice between Armageddon or tea, you don’t say ‘what kind of tea?” ― Neil Gaiman

An update

Both Del at CurlsnSkirls, and Brian at Bushboys World have baked delicious bread for us to share. Thank you both — bread is my absolute food weakness!

Aggie at Nomad brings us some delicious mint and rosewater tea.

A Wonderful Sheep has brought some Golden Milk — and her recipe.Yum!

And if you scroll through the comments you’ll see Karen/Elizabeth‘s fabulous afternoon tea at Sydney’s QVB Tearooms.

Ju-Lyn At All Things Bright & Beautiful has baked some fabulous PB&J bars.