Sonora Chicken Enchiladas

I know this isn't a tea recipe, but I do like to add regular recipes here and there, and it doesn't hurt to have a nice pot of tea brewed for consumption while you are cooking.


I felt like having chicken enchiladas for dinner tonight and one of my new favorite things are the Sonora Chicken Rolls at California Pizza Kitchen. They are really tasty little southwestern egg rolls. So, that is what inspired this recipe. This "recipe" is not a measuring type recipe, it is a "throw in a little of this and a little of that" recipe, so please don't ask me for specifics on this one. I didn't measure anything when I made it up.

INGREDIENTS:
3 chicken breasts
1 can of beans (black, pinto, kidney, whatever)
1 can of sliced LINDSAY olives (no other kind will work)
some sliced green onions
some frozen corn (or if you're feeling kind of Bobby Flay you can roast some fresh corn on the cob and cut it off)
some diced bell peppers (or you can get the frozen tri-colored bell peppers to make is easy)
some diced cheese
1 can of cream of something soup (chicken, mushroom, chicken and mushroom)
1 bottle of Thick n Chunky La Victoria Salsa Verde (mild)
1 pkg of 8-10 flour tortillas
olive oil and some spices (I used onion salt, pepper, red chile, and cumin)

OPTIONAL INGREDIENTS: (meaning I didn't use these but you could)
diced tomatoes
diced purple onions
cilantro
a can of green ortega chilies or
diced poblano chilies (again, if you're feeling all Bobby Flay or something)
Toppings: sour cream, more salsa verde, guacamole

DIRECTIONS:
Okay, basically here is how I made mine.

I diced the chicken (raw) and browned it in a little olive oil with some onion salt, cumin, red chile pepper and black pepper. (But, my friend Wendy makes some amazing chicken enchiladas and she grills her chicken first and it is fantastic if you have time) I threw the bell peppers in at the end.

In a bowl I put the frozen corn (just part of the package - like a cup or so) I rinsed and drained the beans and put them in, then the sliced green onions (like 3-5) and the olives (drained). Instead of grating the cheese, I diced it so that you would find little pockets of melted cheese when you cut into the enchilada. That makes me happy. All of this went in to the bowl. (At this point, IF I had used any of the optional ingredients like tomatoes, onions, cilantro, ortega chilies, etc. I would add them here as well. ) Then I threw in the chicken and peppers and mixed it all up.

In a separate bowl, I mixed one can of cream of ? soup and half the bottle of Salsa Verde. I thinned it a little by adding some water to the can and adding it back to the soup mixture.

Pour a little of the soup into the bottom of the pan.

Hold one of the tortillas in your hand and spoon a bunch of the mixture down the middle of the tortilla. Roll it up as best you can and lay it seam side down in the pan. Continue until you are finished. Cover with the rest of the sauce. Cover the entire pan with foil and bake at 350 for like 30ish minutes or until it bubbles all over. Mine made 6 enchiladas, but I had filling left over for at least two more, I just ran out of tortillas.

If you want them to look pretty, then remove the foil, add some cheese and bake uncovered for another 10ish minutes.

Tea Notecards

These make not only great invitations for a tea, but if you put four or six in a cello bag with envelopes and tie them with a ribbon, they make a lovely gift. Here are my directions.

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Tea Notecards
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Supplies:

• Pattern for tea cup or tea pot (I used a cookie cutter)
• Cardstock 8 1/2 x 11 (white, parchment or colored)
• Invitation envelopes 4 1/4 x 5 1/2
• Flowered cotton material (I use fat quarters)
• Fusible interfacing (pref. with paper on the back!)
• Gold paint pen (large)
• Iron and tacky glue
• Tea bags with a string
• Paper punches (optional)

Directions:

1. Cut cardstock in half on the 11 inch side, making two 5 1/2 inch pieces. Fold in half and this is your card. (If you want to get fancy, you can cut the corners or the front edge with decorative scissors or paper punches.)

2. Iron the interfacing to the material.

3. Trace the tea cup and tea pot onto the paper side of the interfacing, following all of the solid lines.

4. Cut-out the tea cup or tea pot along the solid lines. Make a slit along the line near the top of the teacup or teapot (this allows an opening for the pocket to place the tea bag in!).

5. Peel back the paper along the outside 1/2 inch of the tea cup or tea pot and cut the paper off. Cut the paper off the top of the tea cup or teapot from the slit up. Take care to see that you LEAVE PAPER IN THE MIDDLE SO THAT YOU HAVE A POCKET IN WHICH TO NESTLE TO TEA BAG. Then iron (no steam) the tea cup to the front of the card. OR Outline the back edges of the tea cup with tacky glue and affix to the front of the card. Do NOT glue the center of the cup or tea pot! (Embellish as you wish) I cut the bottom front edge with decorative scissors and
embellish the corners with a decorative paper punch.

6. On the front, draw the lip of the cup or the edge of the teapot with the gold pen, following the dotted line (on my pattern) or estimate if you make your own pattern.

7. To make a personalized tag on the string of the tea bag, punch out (I use a paper punch) or cut out two small 1" tea pots from colored paper (print a quote in 8pt. font first if you want) Cut the tag off the tea bag string. Glue the two teapots together, placing the tea bag string in between each small teapot. (this step is optional, you can use a sealed packet of tea instead if you want) To print a personalized quote, I make a grid of 1" squares on my computer and then in 8 point font, print "Tea... will always be the favorite beverage of the intellectual." Thomas De Quincy in every other square. That allows me to have the quote printed on one teapot and it leaves the back side blank.

8. Last but not least, add the bag of tea! You may need to fold-in the bottom of the packet so it will fit neatly into the slot in the tea cup or tea pot.

9. Put the cards with the envelopes in a clear cellophane bag and tie with a pretty ribbon and flower. Makes a great gift!

Here are a few other styles I have made:

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What is a tea cake?
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Although I don't know much about the history of tea cakes, I do know tea was sold in little cakes (they pressed it together to make a hard lump of tea leaves), but they wouldn't be very palatable. Edible tea cakes, better known as cookies or muffins, appear to have come about as a tasty little treat left over when the cooks tested the oven with a bit of cake batter before actually cooking the whole cake. I hope the sites below can shed a little more light on the subject if you are interested.

http://www.kitchenproject.com/history/cookies.htm

Here are some links to some tea cake recipes, but first I thought I would start off with my very favorite tea cakes, the Russian Tea Cakes!

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Russian Tea Cakes
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• 1 cup butter
• 1 teaspoon vanilla extract
• 6 tablespoons confectioners' sugar
• 2 cups all-purpose flour
• 1 cup chopped walnuts
• 1/3 cup confectioners' sugar for decoration

DIRECTIONS

1. Preheat oven to 350 degrees F.
   
2. In cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
3. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar.

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Welsh Tea Cakes
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http://www.virtualcities.com/ons/co/d/cod78014.htm


Old Fashioned Tea Cakes
Bread-like cookies that go with tea time.
http://members.tripod.com/cakerecipes/id32.htm

Grandmother's Tea Cakes
http://baking.about.com/library/recipes/blcoo14.htm

Chocolate Raspberry Tea Cakes
http://www.virtualcities.com/ons/nh/y/nhyb6015.htm

Yorkshire Tea Cakes
http://www.themediadrome.com/content/recipes/tea_cakes.htm

Lemon Teacakes
http://www.he-and-she.com/TeaParty/lemon.html

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Hazelnut Tea Cakes
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1 cup toasted* hazelnuts, very finely ground
1/4 cup powdered sugar
1/4 cup brown sugar
1/2 cup cake flour
1/2 tsp. salt
6 egg whites
1/2 cup melted butter

Mix nuts, sugars, salt and flour together until well blended. Add egg whites. Add melted butter and mix well. Grease a mini-muffin pan. Using a small stainless steel scoop (you can get them from The Pampered Chef or at a kitchen store), fill cups with one scoop. Bake 15 minutes at 400 degrees. Turn oven off but don't remove cakes for another 5 minutes. Cool on a cooling rack for 10 minutes before removing from pan. These can be frozen.

*To toast hazelnuts and remove skins, place the hazelnuts (I do the whole bag, which I purchase at Trader Joe's, so that I have the rest of the hazelnuts ready to use for another recipe. I store them in the freezer) on a pan with sides, bake at 350 for about 20 minutes. The skins should blister. Remove them and cool, then rub them between your palms, and the skins will flake off. There will be parts of the skin that remain, but don't worry about it. Store the extras in an airtight container in the freezer if you won't be using them right away.

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Victorian Lace Milk Jug Covers
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Queen Victoria liked garden tea parties, but did not like flies in the milk jug (what we call a creamer, but they called a milk jug because you serve milk, not cream in tea). In order to alleviate this problem, lace doilies, weighted down with beads were the outcome. They are placed over the "milk jug" to keep flies and other unwanted items out of the milk. When the milk jug isn't in use, you can place it over the sugar bowl (proper sugar bowls don't have lids) to keep the dust off the cubes.

Lace Milk Jug Covers vary in price, from $5 to $10, but I think it is great fun to make your own! They are not only a pretty addition to the tea table, but they make wonderful gifts as well, especially when added to a hand-made tea gift basket. Who wouldn't love to receive that?

Supplies:

6" 100% ecru or white cotton lace doily (99 cents at Michael's)
Various beads (seed beads, pearl beads and tear drop beads)
Matching cotton thread (clear beading thread is too stiff)
thin beading needle

Directions:
1. Thread the needle.

2. Choose beads to form a pattern and sew them on. I usually start at an outer point on the doily. Thread several beads on, ending with a seed bead below a tear drop, then thread back up through the beads and secure it at an outer point on the doily. Don't pull up too tight or the beads will be stiff and won't dangle nicely. They need to dangle because that causes them to act as a weight in spots around the outer edge to pull doily down and keep the flies out.

3. Don't cut the thread, but weave it through the outer edge of the doily, securing a bead here and there along the edge until you reach another outer point. I added bead every 1/4 to 1/2 inch. Then add the same pattern of beads that you did at the other point. Continue the pattern until you have reached your staring point. Tie off securely.

4. Some of doilies have a circular center and that allows you to add more beads in a decorative pattern around the center.

Cream Scones and Lady Londonderry Tea

I really like this scone recipe. It is easy to keep the items on hand so that they can be made quickly. I like to drink these with a nice, cuppa tea! One of my new favorites is called Lady Londonderry. More on that below. Otherwise, try Assam or Ceylon tea.

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Cream Scones
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1 1/4 cup Flour
1 1/2 tsp. Baking powder
1/4 tsp. Salt
1/4 cup Cold unsalted butter
3 tbs. Sugar
1/3 cup Whipping cream, or milk
Choose one: 1/2 c. Mini chocolate chips
1/2 c. Currants (raisins)
1/2 c. Dried blueberries or cranberries
1/2 c. Walnuts or pecans
1.2 c. Dried fruit (chopped)

Combine flour, baking powder and salt in a bowl. Cut cold butter into pieces. Using a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Add sugar and choice of additions. Toss to blend. Add cream and stir just until mixture holds together. Gather into a ball. Knead ten times. Pat dough into a six-inch circle. Cut into 6-8 wedges. Bake at 425 degrees for 12-15 minutes until light golden. Remove scones and place on a towel on a cooling rack. I like to drizzle these with a glaze. Water and some confectioners sugar mixed to a runny glaze.

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Lady Londonderry Tea (Traditional)
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"It is commonly known that, if one had a grand enough standing in society, one could, for a price, taste and design one's own tea blend, which forever after would carry one's name, thus ensuring a legacy of taste with connoisseurs and commoners alike. When Lady Londonderry first aspired to greatness, her attention turned first to the teaching of fashion and etiquette (of which she considered herself an expert) and then to the creation of the perfect tea. It is said she spent weeks in the tea houses, tasting this and that tea, mixing and matching teas to come up with the elusive delicate perfection which she sought. And finally, after two months of intensive research, it was finished. The result was a mixture of Ceylon, India, and Formosa teas, more delicate than English Breakfast and Earl Gray, but with, in her estimation, an essence that would inspire the mind toward things of higher and more noble substance. Lady Londonderry's personal blend. " ---from St. James Tea Room, Albuquerque, NM

"Was Princess Diana's favorite. A very interesting and flavorful tea (hints of strawberry and lemon). Have a cup and see yourself lounging on a divan at the end of the day."

http://www.culinarycafe.com/Store/Traditional_Teas/SAM-109.html

Chai

I lived in Kenya, East Africa, for a year and that is when I was first introduced to Chai. Chai actually just means tea, so often when you are asked if you want chai, you just get black tea with milk and sugar, other times you get the spicy, milky, sweetened tea. Chai, as we are discussing here, was actually brought to East Africa by the many emigrants from India. I had it served to me two ways while living there, sweetened and unsweetened. Usually the chai that was already sweetened was on the very sweet side. The unsweetened gave you the opportunity to stir in your own sugar after it was served. I observed it being made on many occasions (I'll spare you some the the less than sanitary conditions within which we often found ourselves...no health departments! :eek: ) and it was always made in a pot over a fire or on a stove. I never saw a tea bag used, only loose tea and chai masala.

Since chai was always prepared from scratch, I think it tastes the best that way. I have yet to find a "Chai" here that measures up. When I make chai, I usually get some chai masala from an Asian/Indian store and have some sort of loose black tea on hand (Ceylon or English Breakfast are fine, but I think Darjeeling is too light, and you don't want to use a flavored tea like an Earl or Lady Gray). I try to choose a masala that isn't instant and that has no black pepper in it. I don't like the way it tastes with the black pepper in it! I make this as I make my hot cocoa, not a real recipe, just put it all in a sauce pan, heat and keep adding until it tastes just right! I made it for a friend who grew up in Kenya and she couldn't stop raving about how much it tasted like home. Here are a few you can try, but remember, I think the key is to keep tasting until you get it just right.

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Chai
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This is the plain kind with no spice.

Heat together in a 3 to 4 quart saucepan:
1 cup water
1 1/2 tsp tea leaves (or 1 tea bag)
Boil 10 minutes. Add:
1 cup milk
Heating near boiling. Add to taste:
2 to 4 teaspoons sugar

Serves 2.

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Chai
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6 cups water
1/2 cup sugar (or more if you would like)
6 tsps. loose black tea leaves
2 tsps. Masala spices
2 cups milk (whole milk)

Add water, sugar and masala in a pan. Bring to boil and simmer for a few minutes. Add milk, and tea . Simmer for 3-5 minutes. Strain tea into a teapot or six cups.

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Chai
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3 cups water
1-2 cinnamon sticks
8-10 cardamom pods
8-10 whole cloves
3 cups milk
1/4 cup sugar (or to taste)
6 tsp loose black tea

Put water in saucepan. Add cinnamon, cloves, cardamom, and bring to a boil. Cover, turn heat to low and simmer gently for 10 minutes. Add the milk and sugar and bring to a simmer again. Throw in the tea leaves, cover and turn off heat. After two minutes, strain into a tea pot or into tea cups. Serve immediately.

Be sure to serve your Chai with Maandazis, East African doughnuts, that go perfectly with the spiciness of the tea!

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Maandazi
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1 1/4 cups flour
2 tbs. sugar
1 tsp. baking powder
1 tsp. ground cardamon
Pinch of salt
1 egg
1/4 cup milk
oil for frying

Mix together dry ingredients and mix in egg and milk until well mixed. Roll out to about 3/4 " thick. Cut using a round cutter or drinking glass turned upside down. Fry in hot (365 degrees F) oil until golden brown. Makes 1 dozen.


Or if you want something along the more savory lines, try making a few Chapatis (Indian flat bread) with your chai.

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Chapatis
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2 cups flour
3/4-1 cup water
1/4 tsp. salt
melted butter

Mix the first three ingredients together; divide into fourths. Roll each one into a circle; spread it thinly with melted butter. Roll the circle into a small jelly type roll, then roll it up from one end
making it into a coil. Roll this flat again. Fry in a heavy gauge skillet until brown on both sides.

*Note: none of the photos used in this post are mine.

Tea Cup Topiary

This is a little topiary that I made to teach to some ladies at a Bible study at my church. I really liked the way it turned out. I think it would make a wonderful center piece for little tea tables at a Valentines tea, spring tea, or bridal shower. It was quite easy to make and would be simple to change the colors based on the rosebuds you purchased. I get a lot of my tea cups at thrift stores and yard sales when I am making carfts with them. You can usually pick them up for just a few dollars.

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Heart Rosebud Tea Cup Topiary
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You will need:

1 - 4" heart from Kreative Foam (I got mine at Michael's)
1 - 8" stick (I cut mine off the tree in my front yard)
1 tea cup (or a 3" terra cotta pot and dish, plain or painted)
1 - 2-3" square of sahara
green decorative excelsior moss
dried mini rosebuds (I use about 2 oz or 200 rosebuds)
a few pieces of dried fern or ivy
a doily (for the tea cup saucer)
ribbon
sage green paint
foam brush
glue gun and glue sticks

Directions:
1. Stick the foam heart on the stick. Paint the heart sage green.

2. While that is drying, put the sahara in the tea cup, trim it evenly with the lip of the cup. Cover it with excelsior. Insert the painted heart.

3. Using scissors, cut the stem off each rosebud, making the base flat so you can glue it on the heart. Using the glue gun, begin at the top of the heart and glue rosebuds all along the outside edge of the heart. Choose one side and add a second line of hearts along the inside of
the first row. Continue in this manner, moving in a row until you reach the center of the heart. Turn it around and do the same on the other side.

4. When the heart is covered in rose buds, tie a ribbon at the bottom. You may add a few pieces of fern and rose buds in the center of one side, or another dried flower (I used dried peonies).

5. Finish the project by gluing the doily to the saucer, then gluing the cup to the doily. Add a few pieces of fern or ivy to the base of the tea cup and at the base of the topiary (on the excelsior). Add another few rose buds or peonies on the fern. This is optional but I think it gives it a finished look.

6. If you are giving this as a gift, I recommend that you gather it into a piece of cello wrap, and tie it with a pretty ribbon. You may want to add a Rosebud Heart Tie-on.

This item isn't original to me. I had a friend bring me one from England eight or nine years ago. I've always liked it, but the roses deteriorated over the years. With the large shipment of mini-roses that I had ordered, I decided to try and figure out a way to make one of my own. This is the outcome.

I thought this would be a nice thing to tie onto a valentine gift or a bridal shower gift. It looks lovely hanging on a hook or laying on a side table

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Rosebud Heart Tie-on
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What you will need:

about 25-30 dried mini rosebuds
Floral wire - 20 gauge
1/8" ribbon
ribbon decoration (bow or ribbon flower, or even a tiny yo-yo)
heart template (I used a 3" or 4" heart cookie cutter)
needle nosed pliers/wire cutter

Directions:
1. Form the wire into the shape of a heart with extra wire at the top in the center.

2. Thread the roses on the wire by puncturing the bud near the bottom of the petals but not through the green stem. This is much like stringing pop corn. I started by putting one on and centering it at the bottom V of the heart. Then I added one to each side of the heart until I reached the center.

3. Once you have all of the rosebuds on the heart. Using the needle nose pliers, twist the wire around itself to secure it, then snip it off.

4. Tie the ribbon into a large circle, then glue it onto the heart in the top center, making sure the knot ends up near the roses so it will be hidden. Cover the knot and the twisted wire with a decorative lace or ribbon bow. Glue it into place.

5. Hang this over a hook in your home, or tie it onto a gift.

Note: Rosebuds can be purchased from various herb sites and crafts stores.
Try:
http://www.sfherb.com/
http://www.glenbrookfarm.com/herbs/index.htm

Raspberry White Chocolate Petit-fours

This is a fun, simple petit-four recipe and a tea tasting recommendation. Just so you know, I don't make any money from any of the websites that I list or recommend. I am just passing on some information for you to consider. Usually I list a website because that is one I have used, which is the case today. I ordered some tea samples from Culinary Teas and have greatly enjoyed tasting many of the different teas and comparing them. I am looking forward to trying many more of their exotic teas. When I come across one that I think might be of interest to you, I want to share it and then give you some information regarding it

I saw a variation of this recipe on a free recipe card that I got in the mail years ago. I added a few things to really make them special, like the jam and white chocolate.

(photo courtesy of lisa.edwards45)

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Heart-Shaped White Chocolate Raspberry Petit-fours
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Ingredients:
1 frozen Sara Lee Pound Cake
Seedless raspberry jam
white dipping chocolate
1" or 2" heart-shaped cookie cutter
wax paper
cake decorations or colored chocolate (optional)

Thaw the pound cake. Slice into 1/2 slices. Put raspberry jam on one slice and top with another, making a sandwich. Continue with all slices. You can freeze quickly before cutting if you would like. Using the cookie cutter, cut "sandwiches" into hearts. Melt chocolate in a double boiler. Place one heart on a plastic fork (with center tines cut out) or a dipping tool, and spoon chocolate over the top, making sure it covers the sides. When cake is completely covered and excess has come off, set heart cake on the waxed paper to cool and harden. Before the chocolate cools, you may sprinkle it with cake decorations, or decorate with colored chocolate later.

NOTE: Use the left over pieces to mix with a litte whipped topping and white chocolate pudding for a mini-trifle for two. Be sure to shave white chocolate over the top and even throw in a few fresh or frozen raspberries. This recipes affords you two desserts in one!

**Variation: You could cut the slices into fours and frost rather than cut out as hearts and dip in chocolate, shaving some white chocolate on the jam in the center and on top of the frosting.

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Tea Recommendation
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Consider serving these with a very light, delicate, and rare white tea. I got a sample of this tea from Culinary Teas It is a little pricey as teas go because of the rarity, but I think it is worth trying at least once. http://www.culinarycafe.com/Store/

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Adam's Peak Rare White Tea
by Candie Yoder
Editor/Owner Culinary Cafe
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Country of Origin: Sri Lanka
Region: Nuwara Eliya
Shipping Port: Colombo
Grade: Silver Tip White Tea
Altitude: 7800 - 8200 feet above sea level
Manufacture Type: Hand rolled Orthodox
Cup Characteristics: Delicate, very light liquoring with notes of pine & honey.
Infusion: Golden coppery

Information:
White teas are very rare and good quality specimens such as this are seldom found outside of China. The little buds that form on the plant are covered with silver hairs that give the young leaves a white appearance. They are carefully picked by hand, sun dried (some white teas are gently steamed in a pan to evaporate the water content) and then packed in air-tight containers. When brewed, white teas give hardly any color and infuse a very delicate flavor into the water.

Near Adam's Peak, the cloud kissed and mist blown slopes are blessed with some of the finest teas on Earth. This white tea is especially rare as only 30 kilos are made on a weekly basis. The reason for limited production is that only the best fresh shoots are selected and then withered and sun dried. The tips are silvery and have a fresh fuzz similar to that on a peach. The heady aroma is unlike that of any other tea and is somewhat piney. The subtle taste may only be appreciated with an experienced palate, and we encourage tea lovers to initiate themselves to a rare gem.

Adam's Peak is one the most sacred mountains in the world. Buddhists believe the footprint on the summit is that of Buddha; Hindus hold it to be the mark of Shiva; Muslims are convinced it is that of Adam, who wept after the loss of Eden (whereby the mountain got its name); and some Christians believe the indentations were caused when St. Thomas, Christ's Apostle who came East, prayed at the peak.

Hot tea brewing method:
When preparing by the cup, this tea can be used repeatedly - about 3 times. The secret is to use water that is about 180'F or 80'C. Place about 1-1 1/2 teaspoons in your cup, let the tea steep for about 3 minutes and then begin enjoying a cup of enchantment - do not remove the leaves from the cup. Once the water level is low - add more water, and so on and so on - until the flavor of the tea is exhausted. Look at the pattern of the leaves in the brew - they foretell life.

Alternatively as with all top quality teas, scoop 2-4 teaspoons of tea into the teapot, pour in boiling water that has been freshly drawn (previously boiled water has lost most of its oxygen and therefore tends to be flat tasting), steep for 2-4 minutes (to taste), stir (virtually all the leaves will sink), pour into your cup but do not add milk or sugar since green tea is enjoyed `straight-up'.


An exotic white tea from Sri Lanka. Exceptionally long leaf painstakingly hand selected and rolled. Exquisitely light and delicate.
To order a 0.5 oz sample for $5.89 (makes two pots of tea)
http://www.culinarycafe.com/Store/Green_Teas/SAM-002.html

Tea Time Traditions

Many people have special tea time traditions that they carry on with their family or friends. When we were little, my sister and I would often be at grandma's house and she had a tiny little tea set that we adored. We loved to have "tea" (which was really milk) and then we would add the sugar, and "cream" (more milk) and eat little snacks, like her mini tarts, off the tiny plate with even tinier forks and knives. You've never seen two little girls take longer to eat slices of bananas than we did when we were "having tea." We spent a great deal of time at Grandma's house, but tea time is to this day one of our fondest memories.

For a couple of years, my husband and I had a tradition of having tea each afternoon when he would comes home from work. Sometimes it was just a pot of tea, and other times I would add some cookies, fruit or crackers and cheese. We would sit down, pray for someone special, and then just talk about our day for a few minutes. It gave us time to stop, slow down, focus on others in prayer, and then focus on each other as we would share and listen. It was a nice tradition and one we hope to be able to return to when our work schedules allow.

Another tea time tradition we enjoyed for several years was Tax Day Tea. We decided that each February, we were going to take a day off together, go to breakfast, then to the accountants,
then take afternoon tea at a favorite tea house, and spend the rest of the afternoon at a garden, park or museum. It was a really fun tradition that helped to take the sting out of the bad news at the accountant's office. Again, work schedules have encroached on this fun tradition, but it is certainly one we hope to return to.

Tax Day Tea 2005

The last one has been much easier to maintain. That is a nice pot of tea every Sunday afternoon after church. It is the perfect thing for a relaxing afternoon at home.

I want to encourage you to start a tea time tradition of your own, even if it is as simple as having a pot of tea with your husband, children or a friend each day, or week, or month. It is always nice to have a quiet, relaxing tea time to look forward to, especially in this harried world we live in. But even more, it is important to take time, for a few moments, to set aside the demands of life and focus on those who are precious to us, savoring the time we have together.

These are a few tea time traditions that I really enjoyed reading. I hope you do too!

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Tea Parties of My Life
by Mary Emma Allen
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Here is an article about tea time tradition memories:
http://www.seedsofknowledge.com/tea.html

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Tea Time with Emma Barr
by Donna Godfrey
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This is one of my favorite tea time traditions ever. I suppose I like it so much because it is true, and also because it shows the importance of caring for others by taking the time to prepare something special, and then to sit and listen. We get so busy with things and I just love to hear Donna share her memories, because they always involve her family and friends taking time to focus on others. This is a beautiful tradition started by her grandmother that she has passed on to her children and grandchildren. I hope you are as encouraged and challenged by it as I was.
http://www.seedsofknowledge.com/donna1.html

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Sun-Dried Tomato and Red Pepper Sandwiches*
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1 package (8 oz) cream cheese, softened
1/3 cup roasted red peppers (rinsed and drained)
5 slices of oil-packed sun-dried tomatoes, drained

In a food processor or blender, process cream cheese, tomatoes and peppers, until smooth. Spread on a slices of thin bread, top with a second. Cut off crusts and cut into four squares with a serrated bread knife.

* We had these at the Four Season's Tea Room in Sierra Madre, California. They were a nice, zesty change to normal tea sandwiches.

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Cambric Tea
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"Cambric tea was hot water & milk, with only a taste of tea in it,
but little girls felt grown-up when their mothers let them drink cambric tea. "
~ Laura Ingalls Wilder, The Long Winter

A favorite tea time drink of children in the late 1800's, this drink is made up of milk, water, sugar and the tiniest touch of tea. It is an American drink that is named after a white, thin fabric called "cambric." This is a perfect drink to serve if you are starting a tea time tradition with children.

Warm 2/3 of a cup of whole milk and 1/3 cup water for each child. Add some sugar and pour in a touch of brewed tea. Pour into a tea pot and serve in tiny tea cups.

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Vanilla Nursery Tea
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2 c. Milk
2 tsp. Vanilla extract or one Vanilla Bean
2 tsp. English Breakfast Tea
2 cups Boiling water.

Pour the milk into a saucepan, add the vanilla, and bring to a simmer, stirring often. Remove the pan from the heat and let the milk cool. Brew the tea with the boiling water. Steep 3 minutes. Strain the tea into the milk. Pour into the teacups and add sugar as desired. Makes 4-5 servings.