This Time Last Year

One year ago today, Pumpkin was born. What a blessing he is!
I had decided pretty quickly during the year I was teaching Kindergarten that I no longer wanted to be a full-time classroom teacher. It was my eighth year in education and I was tired. I worked day and night and every weekend, break, and summer vacation. If I was grading, I was planning, if I wasn't planning I was crying, trying to figure out how to get it all done and get it done well. That was the tough part. It would have been a lot easier if I hadn't cared so much. I had taught in China, at a private Christian elementary school and in public school. I knew I needed to be done, but didn't know what I'd do!
I have often wanted to be a Mommy. We talked about it and decided we should see what would happen. I became pregnant the second month. Wow. After hearing about how so many are not as blessed, I was surprised when it happened so quickly!
As I visited the nearby hospitals and read more and more about pregnancy and birth my decisions changed quickly. I had figured that I would just go to the hospital when the time came, get an epidural, and have a baby. Within a month, I had a midwife instead, and was planning a homebirth. Who knew? I figured you pretty much only gave birth at home if you didn't leave in time for the hospital! I had a lot to learn.
I read everything I could find, probably too much! If knowledge would make me a Mommy, I should get an award for Mommy of the Year! I am an information junkie I have discovered. I was blessed with an uneventful pregnancy with the only surprise being an inability to think and an odd craving for Mexican food~I hate Mexican food.
The time passed quickly, until the eighth month or so, when time seemed to slow down, way down. I grew quite large. It always amazed (and annoyed) me that on the same day one person would comment on how small I looked, and another would comment that I looked ready to burst!
Pumpkin was due the Tuesday before Thanksgiving. Thinking for some reason that he might be early, I tried to do everything I could to prepare everything. Of course, Tuesday came and went, as did Wednesday through Saturday.
On Saturday Sweetheart and I went to see "Pride & Prejudice". It was the only movie we went to that year. I had been looking forward to it from the day I found out it was being made! We went to the movie and enjoyed it immensely. Really. I love Jane Austen, and I loved this movie. Yes, it had it's flaws, but I liked it.
After the movie I asked if we could go get a Christmas tree. We hunted around and found a lovely tree. We took it home and invited family to help decorate. Whilst decorating I noticed a feeling that was different from the Braxton-Hicks contractions I'd had since the seventh month. I didn't say anything to anyone, but casually watched the clock. After a few hours with no noticeable pattern I quietly mentioned to my husband that I was having contractions. We continued on decorating.
That night I laid down to sleep, but couldn't. I ended up getting up and cleaning up all the stuff from decorating. I knew I wouldn't want to clean after the baby was born! I was up most of the night, finally falling asleep quite late.
On Sunday, the contractions continued. We then told my Mom and my sister in law who was living with us. We made plans for her to go to my Mom's as we wanted to just have us and the midwives here during the birth. We called the midwife to give her a heads up. She gave us some ideas for when to call again.
We decided to go to the mall to walk as it was much too cold to walk outside. Normally, we avoid the mall like the plague, especially the weekend after Thanksgiving, but because of the weather we decided it would be the best place to go. I do not recall looking at much of anything and stopping quite a lot for contractions. I slept well that night. Good thing.
Along came Monday. I mostly sat in the recliner by the fireplace. Not much energy, but lots of contractions. That evening we went out for Chinese as it sounded good and I had no desire to cook. We went to the grocery store after that to pick up a few things. I was in line trying to not have anyone notice my contractions when a gal from Bible study ended up in the line with us. I remember her talking to me, but I couldn't really recall what either of us said. I figured she'd think I was crazy being at the store in labor, but we were out of milk.
We finally went to bed about midnight. Almost the instant I lain down, the contractions changed. I got back up. Sweetheart slept. Lucky guy. I tried to track the contractions for awhile, but found it hard to focus and just labored for a few hours alone. The Chinese food was suddenly a bad idea about three in the morning. At four I woke Sweetheart up to time contractions. At six we called the midwife.
Just as I heard her drive up, my water broke. Good timing. She checked stuff out and decided that she'd call the other midwife and the doula (labor coach) so they could head our way. At noon she really checked things out (!) and said I was dilated to 5. Still a ways to go. The midwife and doula arrived early afternoon. Meanwhile, I continued to labor upstairs in our bedroom and bathroom. My Sweetheart was right beside me every step of the way.
They got all their stuff set up and the midwife told me to tell her when I felt like I should push. I told her I had been feeling like that, but I thought it was too soon so I hadn't said anything.
Well, I pushed. And pushed. And pushed. Three and a half hours later, Pumpkin arrived.
He was perfect! He was so beautiful. He had actually lain on my tummy for a few minutes when I had to ask if anyone had noticed if we had a boy or a girl! Boy oh boy!
Yes, he was born with the red hair. They did all their checks on him and on me. Everything was pretty great. We called family even before his cord was cut to tell everyone the good news. We then got in the tub for a while to clean us both up while they heated up the casserole for dinner.
We ate, they cleaned everything up. My Mom and sister-in-law came over to see him.
The midwife had said he would probably sleep for several hours, but no luck there. He stayed awake talking. I finally had to sleep so Sweetheart held him. A few hours later I awoke to find my husband asleep, but Pumpkin still awake and still talking, lying between us. It was the funniest sight. He's still talking almost all the time.
We are so glad you are here. We love you little boy!

Tis the Season!

Well, Thanksgiving has passed. Everything was delicious, once that turkey finally finished cooking. Who knew not to trust the meat thermometer? grr. Oh well, we all ate well. The stuffing turned out very nice, as did my first pumpkin pie.

On Friday, I decorated for Christmas. Note to self: put away all Thanksgiving decor first, don't pile it on the counter. On Saturday, I cleaned up all my messes!

We had friends in for supper Saturday evening. I made Turkey Rice Soup and Carrot Ginger Soup, bread, crudites, and Harley's Brownies from the Mitford Cookbook and Kitchen Reader. Man, as Dooley would say. They were good. Much better than the cake I baked first that would not.come.out.of.the.pans. Geez.

I ended up scraping cake bits out and putting them in a container and tossing it in the freezer. (I'm doing a tea on the 10th and will use the cake bits in a trifle. Waste not, want not.) Not fun though, just two hours before the guests were to arrive. I stayed really calm though, thank you Jesus, and decided to make brownies instead figuring they could just be scooped out of the pan.

I also did hot cider in my hot drink dispenser, a la Anna. I had put it some mulling spices and apple juice and let it all percolate for a few hours. It smelled so good. I was really the only one who drank any, though. In fact, I'm still drinking it! I put the leftovers in a jug in the fridge. Now I just pour out a cupful and nuke it. Mmm. It tastes so good. Hold on, I think I'm going to make a cup. Be right back!

I'm back. I just poured the last cupful. I'll have to brew more later this week. Where was I? Saturday. Our guests arrived and seemed to enjoy themselves. We had our supper and then retired to the Family Room by the fire. Their son and daughter helped to entertain Pumpkin who stayed up way passed his bedtime. We all just visited and ate. What fun!

We love these guys. We met years ago when the wife and I worked at the same elementary school and their son was in my fifth grade class. He's now a junior in high school and I feel old! They have the same quirky sense of humor and we all try to get together at least at holiday times.

On Sunday my Mom, Pumpkin and I went over to a different suburb of Denver, Lafayette. They have an Old Town area with some adorable little stores. We did a little Christmas shopping without the crowds. I found an adorable ornament collection to give as gifts, a frame for a gift exchange an a 1916 edition of The Little Xmas Carol. I was so excited to find this book as I read just an exerpt years ago in a copy of Victoria (where else!) and loved the story. I can't wait to read it all!

Sunday evening I sat by the fire after Pumpkin went to sleep and read The Christmas Carol by Charles Dickens. I'm not sure if I've ever read it all the way through, or if I've just heard parts of it and seen the movies. It's not very long and was quite fun to read. Do find a copy this season and read it, maybe as a family.

All in all, it's been a wonderful week. I should be back to more regular postings now. I've taken a few pictures of decorations and will try to post some later. I'm working on planning one, maybe two, Christmas Teas and may post details on that later if anyone is interested. What do you think?

Thanksgiving in China

Ten years ago I was celebrating Thanksgiving in China. I was an English teacher in a Chinese Elementary School in Tianjin, China. Their were nine of us from America working within the school. I taught two third grade classes and a second grade class. The students would board at the school during the week and go home on the weekend. They would be in classes from 8 am to 8pm Monday through Thursday and until 5 on Fridays.
I didn't speak any Chinese when I arrived and just picked up what I learned here and there. It made for some interesting conversations for sure! Someday, I'll write more about our daily lives, but for today I will just focus on Thanksgiving.
The Chinese staff wanted to host a Thanksgiving dinner for us. They planned a meal of all Chinese food with the addition of a turkey baked at the hotel nearby.
To supplement the meal a few of us made our favorite dishes as best as we could with very limited American ingredients. Add to this that we cooked on a gas burner that we prayed wouldn't blow up each time we had to light it. One teacher returning for her third year brought a mini, and I mean mini, convection/microwave oven thingy.
It was with this that I decided to make stuffing. Now, the only stuffing I had made until this point was Stove Top, but I had received my November 1996 issue of Victoria in the mail from my stepmother (thanks Eileen!). Inside was a recipe for Savory Mushroom-Pecan Stuffing. Here's the recipe. (Yes, I brought my year's subscription back to American with me.)

Savory Mushroom-Pecan Stuffing
4 Tbl olive oil
1 red onion, diced
1 cup each oyster and chanterelle mushrooms, cleaned and sliced
2 Tbl parsley, minced
salt and pepper, to taste
2 baguettes of French bread, dried and diced
1/2 cup pecans, toasted and chopped
1 tsp dry poultry seasoning
2-3 cups chicken stock, or broth

1. Preheat oven to 325 degrees.
2. In a skillet, heat the olive oil. Add the onion, mushrooms, parsley, salt and pepper to taste and cook, stirring occasionally, for about 5 minutes. Transfer the mixture to a large bowl.
3. Add the bread, pecans, and poultry seasonings. Toss to combine. Add enough broth to completely moisten bread, then correct seasoning and transfer to a buttered baking dish.
4. Bake 30-35 minutes or until golden.

Yield: 6 servings

Everyone thought it sounded good, so we divided up ingredients and everyone bought what they could find. This took multiple outings and many days. We knew of one Frenchish bakery where we could find the bread. Onions and oyster mushrooms were sold in abundance just down the block by some street vendors. I had some dried herbs I had brought from home and figured that could sub for the poultry seasoning and parsley. No one knew what chanterelles looked like, so we just doubled the amount of oyster mushrooms. The bouillon was finally tracked done with much effort and great expense at some hotel across the city. I never saw a pecan, so we skipped those. We also had no idea how much we should make, so we just used everything we could find and adjusted accordingly. It took forever to chop up the bread and mix everything together, but that was nothing compared to trying to bake it in batches in the mini oven, which, if I recall correctly was in Celsius. Plus, I wanted to try and keep everything hot. Oh well.

Would you believe that it actually turned out ok? Boy, was I thankful! At the end of it all, the only people who even tried it were the Americans. We had a lot of leftover stuffing! I thought the Chinese teachers would be excited to try American food. I was a little disappointed that they didn't even try the various things we had worked so hard to make. I mean, after all, this was supposed to be a cultural exchange. Nope. Of course, we ate the Chinese food. We always did.

Well, imagine my surprise, when just last week, I found the recipe again. We're having it for dinner tomorrow night. It was a lot easier to put together this time! The only substitution I had to made was the mushrooms. I couldn't find either kind, so I'm using just regular mushrooms. I mixed it all together this afternoon, so all I have to do tomorrow is add the broth and bake it. I'll let you know how it turns out!

And to Donna, Janet, Carolyn, Mixi, Sally, Brett, Chris and Lisa, wherever you are, I miss you and wish you each a very Happy Thanksgiving. Xie xie ni!

Sunset Silhouette

Dining Room

This is an old magazine cover I found years ago and framed.

I love Jessie Wilcox-Smith's work.

The rolling pin underneath was my grandmother's.

My father made the holder for it.

I love this corner.

Lace Light

Bread 1

Okay, I tried the cornucopia idea. It's not perfect, but it's fun! It's currently in the freezer until Thursday morning when I'll take it out to defrost and put it in the oven while the turkey's resting.

1

2

3

Bread 2

4
5
6 Ta Da!

Thanksgiving Menu

Appetizers:

Vegetable Relish Tray

Stuffed Mushrooms

Dinner:

Turkey

Savory Pecan Stuffing

Sweet Patootie Souffle

Mashed Potatoes & Gravy

Ginger Orange Cranberry Relish

Bread

Dessert:

Pumpkin Pie & Vanilla Ice Cream

Strawberry Jello :)

Planning the Week

I have to write everything down, or I won't get anything done. This year I thought I'd just type it all out here while I listen to Pumpkin talk himself to sleep for his morning nap. Plus, since this is my master list, I won't lose it somewhere around the house! I can also add to it as needed and print it out. Do you see anything I'm missing? Feel free to comment and share your ideas and plans!

Sunday: DONE
1. Try to defrost turkey.
2. Stop.
3. Clean out fridge to have room for turkey.
4. Defrost turkey.

Monday: DONE
1. Finalize menu and guest list. (Post menu later.)
2. Go through recipes and check all supplies. (cranberries?)
3. Put all recipes together.
4. Make final grocery list.
5. Make bread. I'm thinking of shaping the dough into a cornucopia and stuffing it with little rolls. We'll see. I'll take pictures if it works. I don't have a picture or recipe, except my regular bread recipe, just a picture in my mind. It's amazing the things that pop into one's mind at 1:30 in the morning. At least if I try it to today and it doesn't work, I still have a few days.
6. Make Thanksgiving cards to mail and place cards for the table. (This will probably happen later tonight after the Pumpkin is in bed.)Skipped!

Tuesday:
1. Redo bread, if needed. :) Bake extra loaves for stuffing recipe. DONE
2. Check turkey defrosting. DONE still pretty frozen
3. Bless (clean) the house. DONE
4. Go to store, if needed. DONE
5. Decorate DONE

Wednesday:
1. Prepare the Sweet Patootie Souffle.DONE
2. Make pumpkin pies. (I've never done this before!)
3. Make jello. DONE
4. Prepare all veggies.
5. Prepare stuffing.DONE
6. Get out all serving dishes and label them.
7. Figure out what time turkey goes in. (19.43 lbs.)
8. Prepare turkey. Do Thu am
9. Prepare mushrooms.DONE
10. Make cranberry relish.DONE


Thursday:
1a. Take turkey out of fridge.
1. Pull myself together.
2. Set table.
3. Start turkey.
4. Peel potatoes.
5. Set out souffle.
6. Boil potatoes.
7. Bake souffle.
8. Check turkey periodically.
9. Bake stuffing.
10. Take turkey out when ready.
11. Put rolls in oven to warm, unless doing the cornucopia.
12. Make gravy.
13. Carve turkey.
14. Get everything to the table.
15. Say grace.
16. Eat!
17. Clean up.
18. Store leftovers.
19. Put turkey carcass in stockpot to boil.
20. Cool, strain and bag turkey broth. Label and put in freezer.

Friday:
1. Get ready for Christmas!!!!! I'm hoping we'll head to the forest to find our tree today! Won't be done. :( Tree Permits don't start until December 2nd this year.

Tale of a Thanksgiving Past

This time last year we were awaiting the birth of Pumpkin. He was due the Tuesday before Thanksgiving. Tuesday, came and went. Wednesday, came and went. Thursday? Nothing but the Butterball on the table. We even had the "My First Thanksgiving" bib ready to go!
Oh well. Guess we'll use it next week.
We celebrated the holiday with my Mother, who had just moved here a few months before. She did the majority of the cooking as no one was sure what I'd be doing. We also had the privilege of sharing our table with a family member I had never celebrated with and my husband hadn't been able to be with in over fifteen years. There was a lot to be thankful for!
Sadly, life has taken that person away again for a time; the length of which we do not know. We'll consider last year's celebration for what it was: a wonderful day to thank God for. Even as I look sadly to an empty spot at the table this year, where I wish she could be, I can do no more than to pray that she will find her way back to Jesus, and hopefully to our table again someday. I miss you.
Wow. This was going to be a happy post on Thanksgiving! I sit here with my fingers on the keyboard wondering if I should erase the middle paragraphs, but I can't.
It's so easy to want to hide our painful thoughts, to just present a picture perfect front to the world. But I know from two events this week, that transparency is more important and that through the cracks, God's light can shine brighter.
The first thing was a speaker who used to have a picture perfect presentation she did on Christmas. However, some losses (all 20 Rubbermaid Christmas tubs were lost in a move) made her change her presentation. Her honesty in her emotions and her family's reactions made me want to listen to her. She became real, instead of what may have been a polished Martha Stewarty (Can that be a word?) presentation that would have had us all listen, but made many of us feel like we could never measure up. Instead, it was a delightfully fun and sad chat with a friend who you wanted to cry with and rejoice with as well.
The second event was a post over on Intent. The way in which she wrote about a phone call made me feel as is I was in the room with her, maybe that I was even the person on the other end of the phone. I felt the pain of the caller as well as the comfort of having someone listen. It was a moving piece.
While I often enjoy celebrating the beauty of life and home (and tea!) on this blog, I also want it to be a place that refreshes and welcomes others as an extension of my home. If you come here, or to my home, and all you leave with is the thought that you can't do it all, then I have sinned. But, if you leave, having experienced comfort and even love, then it is all worth it.
I know that there are blogs I've visited, that look and read like something out of a magazine shoot, or of a place so perfect I'd never fit in. That's not me. I prefer a place with real people making the journey of life a little happier, the way a little prettier, and the walk a little shorter with a friend at my side.
I hope you have a blessed week. Try not to get too caught up in trying to make the holiday perfect. Make it be a time of love and joy, even if the rolls get burned and the trukey falls off the platter! Thank the Lord for those you are gathered with and offer up a prayer for those who cannot sit at your table this year. Remember to truly, Give Thanks.

Tickled

I am so tickled that you have stopped by! I just clicked on my little map thingy and I am wondering how people around the world have found their way here! I hope you enjoy the visit and do return often. I love comments and knowing if you've linked to here, by the way.
I do hope that your visit here encourages you and refreshed you. Have a lovely day!
Here's a picture of a silver tea set Sweetheart gave me years ago. It's tucked above the kitchen cupboards with a variety of treasures I enjoying seeing as I spend (a lot) of time in my kitchen. Our kitchen is truly the heart of our home. Wish you could be there with me enjoying a cup of tea. Time to go put the kettle on! A nice cup of Earl Grey while I prepare supper sounds lovely, doesn't it?

Victoria

Hmm. Apparently, I am not alone in my fondness for old Victoria magazines. There's a whole (yahoo) group of like-minded ladies who are also missing it.
It seems as though they like people to join, but don't really advertise that they exist. They have even created an on-line version that they create. I'm not familiar with it enough to give it a whole-hearted endorsement, but you may enjoy checking it out. Do you remember how they often mentioned bliss in the issues? There was a particular year they wrote about it a lot. I love the word bliss, don't you? It carries with it so many wonderful possibilities. (Yes, certain words are in bold on purpose in this post.) Happy Googling.

Sweet Patootie Souffle

Mmm..I've been flipping through old November issues of Victoria while Pumpkin sleeps. I am officially in the mood for Thanksgiving!
First recipe to post is Sweetheart's favorite dish. I could probably just make this, skip the turkey, cranberries, etc. and he would be happy. However, I'm not sure he'd want to come to the table if I didn't make this!
This is one of those recipes that someone made for a church dinner 15 years ago and it was such a hit that the recipe made it to our house and has been passed around and around. It is SO good! Now, I make it for Thanksgiving, Easter, and Christmas. I usually do everything but bake it the day before and then just toss it in the oven in the hour before we eat. It seems pretty labor intensive at first, but keep making it and it gets easier! I rearranged the order of some steps awhile back to make more sense to me.
It's like a giant pumpkin pie with a crunchy sweet pecan topping. Just writing about it makes me want to make it today! (Sweetheart changed the name awhile back from, Sweet Potato Souffle.)

Sweet Patootie Soufflé

For Soufflé
4 sweet potatoes/ about 4 cups

5 egg whites
¼ tsp salt and cream of tartar

½ c half and half
2 tbl melted butter
½ c orange juice
3 tbl brown sugar
3 tbl orange marmalade
½ tsp cinnamon, allspice, nutmeg and cloves
4 egg yolks

For Topping
½ cup toasted, chopped pecans
10 chopped gingersnap cookies
¼ c brown sugar
2 tbl butter, cut in small pieces

Bake the sweet potatoes at 400 degrees for about an hour until soft. Let potatoes cool slightly to handle.
Beat egg whites until foamy. Add salt and cream of tartar and beat until stiff peaks form. Set aside to add later.
Mix together 4 cups of cooked potatoes and the rest of the ingredients except the eggs. Beat well. Adjust spices as needed. Beat in the egg yolks one at a time. Gently fold the beaten egg whites in until no white streaks remain. Spread into greased 2 qt soufflé dish. Sprinkle the topping on soufflé. (The soufflé maybe prepared and refrigerated a day in advance and then baked just before serving.) Bake at 350 degrees until puffed and browned, or for about 60-75 minutes. Serve immediately.

No Title

As I sit to write for a few quiet moments, my heart and mind are racing. It's so easy to let the fear in and cause the racing heart. It's so hard to quiet my thoughts and calm my racing mind.
Time in the Word helps, but I find I want to talk through it all. I pray, and wish I could hear Him speak. I sit and fidgit. I am so like a child, impatient, not understanding the, "Why?" of it all. Asking, "Why?", but no one answers.
He is there. I know it. His faithfulness and His Word prove it. How I long sometimes though, to know it with my senses, not just my mind. To feel His arms wrapped around me when I cry. To feel His nail-scarred hands gently wipe away my tears. To hear His say, "Shh, my child. It's ok. I am here." To hear His laughter. To see His smile.

How I love for Heaven!
Lord, I pray that I will be a vessel of Your love. That my hands, my smile, my friendship, may give a much needed touch of Your love and grace to another pilgrim toiling along the path to Heaven. Help me to live each day to be a blessing to those around me, those You place in my path.

Tea of the Week

My Tea of the Week is Republic of Tea's "Comfort and Joy Tea".

It came the other day as a sample within the catalog I received. I love Christmas Teas, so I was excited to try it. It is a black tea with spices and a hit of apple which is really nice. It has a lovely scent. The taste was a bit weak, but I was using a giant cup. I think next time I brew it I'll use a smaller cup for a stronger flavor.
Remember, if you want a stronger tea, add more tea leaves. Steeping the tea longer usually just makes it bitter as more tannins are released.
From their website:

"Comfort & Joy Tea
Holiday Fruit Blend

A spicy holiday blend available in natural, round, unbleached tea bags.

Includes cloves, apples, and cinnamon blended with fine black tea.

Brew 3 to 5 minutes. Sweeten with honey and add a stick of cinnamon as a “swizzle stick” or float a cranberry on top for garnish. This tea is wonderful on its own but can be the base for more elaborate drinks. Here is a recipe for a hot holiday punch: Pour 8 cups of brewed tea into a cooking pot. Add 1/4 cup of sugar, 1 cup of orange juice, and the juice from 2 lemons. Stir over a low flame until the sugar dissolves. Pour into cups. (I've gotta try making that for my Christmas Tea!)

Featuring flavors of the holidays."

Ya Gotta Love This Face!

Can you hear his giggle? It's great. He has the greatest laugh. He definitely makes a joyful noice! (He makes a lot of other not-so-joyful noises, but we won't go there.)

Yes, I do brush his hair on occasion. It just usually ends up this way anyway!

Lusterware

Blue Willow

SafelyHome/IDOP

Safely Home by Ron DiCianni © 2006. Image used by Permission. TapestryProductions

Here's a link to follow for more information on this incredible painting. Go visit and read the description and Artist's Notes.

I chose this picture before for my posting on The International Day of Prayer for the Persecuted Church because it is such a powerful image to me. I first saw this painting underneath the dustjacket for the book Safely Home by Randy Alcorn. I have read Safely Home probably 8-10 times. I've lost track. It is that good. It is that powerful. I highly recommend it, and I'm pretty particular about what I recommend. The book is amazing on so many levels.

It is mostly set in modern-day China and follows the very different lives of two former college roommates who have very different lives. I do not wish to spoil it for you, so I will say no more except: READ IT!!

This Sunday is the International Day of Prayer for the Persecuted Church. Reading Safely Home will bring to life the stories of our brothers and sisters around the world that we need to be praying for everyday. May I suggest reading it yourself, or as a family? It deals with some pretty harsh realities of Christians in China, but what Alcorn has written is happening everyday.

Having lived in China myself, I can attest to his accurate descriptions of the place. No, I did not witness the persecutions he details because I was a foreigner living there, but his writing made me feel like I was there again. Please, take time to pray, not just on Sunday, but everyday for our Brothers And Sisters In Chains. Remember the BASICs. Visit the Voice of the Martyrs site as well for ideas on how to be a part of praying and supporting the Church around the world.

Types of Tea Times

Deciding to take tea may come in many different forms. Besides all of the different kinds of tea, there are several different types of tea times.

“Elevenses”-Some tea rooms Elevenses, which is the English equivalent of our America Coffee Break. A nice little snack and a pot of hot tea help to get you through the morning.

"Cream Tea"- This is a simple tea. It contains a menu of scones with clotted cream, lemon curd and jam, as well as lots of wonderful tea to drink. What a wonderful way to make an afternoon special! Scones are delicious and not too difficult to prepare. It’s a quiet respite to have alone, or with a friend.

Most Americans call them scones, which rhymes with “stones”. The English pronounce them to rhyme with “lawns”. However you chose to say it is fine. They are still delicious! We Americans often slice the scone in half horizontally and spread the cream and jam across the entire scone. Most English people eat them as they do toast: they cut of a bite-size portion at a time to spread the cream and jam on to eat. It is a more delicate way to eat them, but may take more time!

"Afternoon Tea" or "Low Tea"- This is what most of us think of when we think of having a tea. Dainty sandwiches and savories are served, usually on the bottom tier of a three-tier server. Next come scones and breads with cream and jam. The top tier is usually reserved for desserts: lots of little delicious sweets like petit fours, lemon bars, and tartlets, and don’t forget the chocolates!
While it may be tempting to eat from the top down with dessert first, proper etiquette would start with the savories and sandwiches- and yes, the crusts are cut off. The order may be altered if a serving tier is equipped with a dome to keep the scones covered and warm.


"High Tea"- This is not a fancier tea, as is often mistaken. High tea is usually what we would consider supper. It’s a heartier meal than the snacks of an afternoon tea.

One way to keep them separate is to remember that Afternoon Teas would often served in parlors and living rooms off of low serving tables, like our coffee tables. High teas would be a meal served at the high table, or dinner table.

"Royal Tea"- This is usually the same menu as an Afternoon Tea with the lovely addition of a glass of sherry or champagne. Maybe it would be good with a glass of Raspberry Cordial, or Currant Wine...

Tuesday's Tea of the Week

Today I'm enjoying a cup of Stash's Pumpkin Spice.
Yes, I love pumpkin & spice in just about any form.

I think I'll go slice off a piece of Pumpkin Bread to go with it and sit out on the porch for a moment while Pumpkin naps.

It's a beautiful 70 degree day here in Denver. We just got back from voting and running errands. Is this what they mean by an Indian Summer?

Go Vote

Hi! It's Election Day! Get out and VOTE!!!!

International Day of Prayer for the Persecuted Church

Stand before God in prayer for our persecuted brothers and sisters on this Sunday, November 12th, the International Day of Prayer for the Persecuted Church (IDOP). ~VOM

Today, more than ever, we need to remember our Brothers and Sisters in Christ who are being persecuted for His Name. Thanks to groups like Voice of the Martyrs, we can know what is happening in the global church. We cannot excuse ignorance about the plight of these dear believers just because we are quite comfortable here in the States.

God has blessed us greatly here in America to be free to worship Him without fear. Not all are so lucky. Plan today how you and your family can participate in the International Day of Prayer for the Persecuted Church.

Click on the Voice of the Martyrs link on the sidebar for more information and ideas.

Tea Time

"Tea Time Magazine" is put out by Southern Lady magazine/Hoffman Publishers. It's been out now for a couple of years. The issues have gotten better over time. I picked up a copy of the November/December issue last week at The Tea Rose in Olde Town Arvada where I used to work. I really do recommend this issue for those of you who enjoy tea.

I looked through it on Saturday and found many lovely ideas. I'm thinking that I'd like to make a few of the incredible cakes they showed and do a Christmas Open House Dessert Tea. The wheels are turning. I think I'd also like to add Esther Bolick's Orange Marmalade Cake from the Mitford series. Yes, I'm rereading the Mitford series. I do enjoy it so.

I also made Father Tim's Twice Baked Potatoes tonight for dinner from The Mitford Cookbook and Kitchen Reader. Sweetheart complimented me on the potatoes. I told him it was an old family recipe. He asked whose family, so I told him Father Tim's. Not surprisingly, he knew what I meant. What a guy!

Confession

I have saved all of my "Victoria" magazines. I have almost all of them, including the first issue, up until the new editor took over. After that, they weren't as interesting to me personally. Now I keep them by months in magazine holders in the basement. When I'm bored, I'll grab the holder for the month we're in and read through the back issues.
I cannot image doing this with another other magazine out there! Most magazines I keep for about two months, cut out what I want to keep, and toss the rest. But not my "Victorias". I wish it had never changed.
I loved that it celebrated joy and beauty. I loved that the models looked human and womanly, not like stick figures! (That was one of the the things that changed those last two years and that made me not as interested in the magazine.) I loved that it encouraged us as women to follow our dreams and discover our bliss, not to be stuffed into a cookie-cutter image of what most magazines thought women should be like. I loved the wonderful articles and outstanding photography. So far, the only magazine that has come close to "Victoria" for me was "Lily", and sadly, it never published a second issue.
I miss "Victoria". I wish it would come back. Sigh. Guess I'll go look through the November 199whatever issue...

Autumn Reading Challenge- Update 2

I've joined the
Autumn Reading Challenge.
Here's the second update on how it's going. I figured I 'd better try to keep myself on track. This is the list of books I'm planning to read before December.

Classics:


Sandition/Charlotte~ Jane Austen (done)
Nicholas Nickleby~Charles Dickens (841 pages later-I am finished! Great story BTW!)
Pilgrim's Progress~ John Bunyon (Going well! I'm really enjoying this!)


Theology/God/Christian Living:


1 CS Lewis Book (Hmm...still not started)
Common Sense Christian Living, Edith Schaeffer (started, skipping around)
Biblical Womanhood in the Home~Nancy DeMoss, Ed. (started) I've been waiting for the Antique-tea Book Society (click on logo on sidebar) to start up for this one. This will end up being carried over into December/January to stay with the group.


Misc:


The Day the Rope Broke~Ronald William Clark (quit-not what I thought it was!)
Women's Intuition~ Lisa Samson (done)


Other Books Not Originally in the Challenge, But Reading Anyway:


Showdown~ Ted Dekker (done & still pondering)
Teaching Your Baby to Read (done)
What Every Mother Needs~ Morgan and Kuykendall (started)
Saint~Ted Dekker (done-seems to be a sequel to Showdown, but not as weird!)
Before I Wake~Dee Henderson (done-seems to need a sequel)
The Lazarus Trap and The Imposter~ Davis Bunn (both done~I like his older stuff more.)
Wings of Refuge~ ? (done)
The Last Disciple~Brouwer & Handegraff (done-The Roman history stuff was good to read about.)
Virginia Autumn~? (done)
Sadie's Song~? (done)
Hideaway~? (done)
At Home in Mitford~ Jan Karon (1/2 done)
Anne of Avonlea~ LM Montgomery (1/2 done)
Cultural Warrior~ Bill O'Reilly (1/4 done) This is a weird combo of books to be reading at once!


It appears that I've gotten someone sidtracked by the misc. novels from the library... Better refocus and get reading!
What are you reading?

Tea Time

We love to sit together in the Family Room reading, talking and drinking our tea with the fireplace burning and beautiful music playing in the background. Today I made a pot of Ashby's Earl Grey and served it with some banana bread for my Sweetheart and pumpkin bread for me. When Pumpkin awakened from his nap, he sat on the couch in between us eating his goldfish crackers and reading his book. It's so nice to have him be able to sit with us! All in all, a nice way to spend time on a cold, cloudy Saturday.

Types of Tea

Earl Grey.
Irish Afternoon. English Breakfast.
Lapsong souchong. Darjeeling. Oolong.
Gunpowder.
Green Tea. Black Tea. Orange pekoe. White Tea.
Loose leaf. Tea bags.

So many names! So many types, but all come back to the same beginning: a humble little plant known as Camellia sinensis.

All these different types of teas from the same plant occur based on how the leaves are processed, as well as what is added to the teas. Tea is like fine wine in that its quality, flavor and aroma are all influenced by where it is grown. Tea plants grow in about 50 countries, including America, but most tea is grown in plantations in China, Taiwan, Japan, and especially in India and Ceylon. Some types are even grown in parts of Africa.

Most is still harvested as it always has been, by hand. White Teas are the least processed and most select teas containing only the bud of the plant. White tea is quite rare and is known to cost more than $120 a pound. Traditionally, it was reserved for the emperor only. Green Teas are made from unfermented, or unoxidized tea leaves. Green teas contain the least amount of caffeine and have a wonderful light flavor. Most teas drunk in Asia are green teas. In fact, the only black teas I could find when I lived in China were Twinings!

Black teas are made from oxidized tea leaves. The leaves are picked, then spread onto screens to dry, or wither for up to 24 hours. Then the leaves are rolled, usually by hand, to release the essential oils. The leaves are then placed in a humid room on tile floors and tables to ferment, or oxidize, for several hours. Then, the leaves are carefully dried, or fired to stop the oxidation process. Additional flavors or oils may be added as well at this processing time. Lastly, the leaves are boxed and shipped to the various tea companies.

It is black tea that most Americans and English drink. Teas like our Liptons and English Breakfasts are black teas. Flavored teas like Earl Grey and Vanilla teas, are also black teas that may have oils and different flavorings added to them as they are processed. In fact, black teas like Lapsang souchong are smoked over pine fires giving it its distinct smoky flavor. Black teas hold up well with the addition of milk, or lemon. However, Winston Churchill is known for taking his Lapsang Souchong with Scotch. I do not know if he added sugar!

It is proper to add sugar, milk, or lemon to black teas when drinking them. Cream however, is not recommended. Regular milk is preferred, even if it is referred to as cream. Also, it is important to never add both milk and lemon, as the lemon will cause the milk to curdle and ruin your tea. Some people add their sugar and milk before the tea is poured, some add it after. There is no right or wrong way.

If caffeine is a deterrent for you when drinking teas, remember that many black teas are available in decaffeinated forms. Also, most caffeine is released in the first thirty seconds of steeping the tea. Therefore, you can pour a small amount of boiling water onto the leaves, let it sit for thirty seconds, then drain the water off, and finally refill the entire pot and let it steep for the usual three to five minutes needed. It should not adversely affect the taste of the tea.

Oolongs are in between the green and black teas as they are partially fermented. They also have more caffeine than greens and less than blacks. Herbals & tisanes are not really teas. Here in Colorado we get a lot of what we call teas from places like Celestial Seasonings. However, if they are not from the Camellia sinensis plant, they are not really tea. Herbals and tisanes, the French word for infusions, are usually caffeine-free, and may be used for medicinal purposes as well. They can also be nice in the evenings when you want a nice drink without the caffeine. The types and flavors of herbals abound.

Tea is the perfect health drink. Unless, you add milk and sugar, tea contains no calories, no sugar, and no fat. It is also inexpensive. Tea can help relieve headaches, and calm upset stomachs. It also contains phytochemicals, which are antioxidants. They help to maintain and protect your body’s healthy cells and tissues and are thought to help protect the body from heart disease and cancer.

Tea also contains fluoride, which is important for healthy teeth and gums. Tea has also been shown to help with high blood pressure and cholesterol. Black and green tea also contains many vitamins like carotene, riboflavin, Vitamin B, Manganese, and more. The more you research tea, the more benefits you will discover. So go brew yourself a pot of tea and enjoy!


Painting: Mary Cassat, "Five O'Clock Tea", courtesy of AllPosters.com

*Reposted for editing.

Deo Gratias~Thanks Be To God

Inspired by the Home Garland from The Sparrow's Nest and Small Meadow Press, as well as the banner at Mrs. Happy Housewife, I decided to combine a few ideas and make my own banner for Thanksgiving to hang over the fireplace. (Note: The Sparrow has a new Nest. I cannot find the example garland on either site to do a direct link, sorry! Go look around, though, it's a great site.)
I had some ivory parchment paper so I wrote the "Deo Gratias" letters out with black ink. Then I cut the letters out in the shape of tags. I punched holes at the tops of each letter and tied them to an ivory ribbon I had with little bits of ribbon leftover from other projects. It looked a little plain, so I then stamped each tag all over with a leaf stamp using a gold inkpad. Cost: $0. Fun: Lots! (I still think it's a little...bland on the beige wall. I may modify it to add color. We'll see. For now it's hanging up above my neat Thanksgiving candle holders.)

Put the Kettle On!

“Now stir the fire,
and close the shutters fast,
Let fall the curtains,
Wheel the sofa round;
And while the bubbling
And loud hissing urn
Throws up a steamy column,
And the cups,
That cheer but not inebriate,
Wait on each,
So let us welcome peaceful evening in.”
-William Cowper

Picture-"Apples and Tea" Del Gish, AllPosters.com