Reprise -- The Lunch Bunch is Now the Tea Trio

I'm reprising this April 2010 post because I've been having router problems and we had to disconnect it so the only computer we have is the "main frame" -- and . . . all my pictures are on the laptop.

I had company for tea last week and I had planned to post about the tea and the yummy pumpkin cranberry coffeecake that I served. Alas, you'll have to wait but I will share as soon as I'm able!

But I don't want to miss sharing a tabletop with Susan at Between Naps on the Porch, therefore, the reprise.

It's Tabletop Thursday -- one of my favorite days of the week!!!!

Three friends of mine come to lunch at Linderhof once a month. It's a decade old tradition -- these three friends joining me for lunch. What is great is that I get to try new recipes and they get to eat new foods.

Today was our regular "Lunch" but instead of lunch I decided to have an afternoon tea. A traditional three course afternoon tea -- a tea that should have been at half past three but one that we had at straight up noon!
I set the tea table with my Spode and Wedgewood and, of course, the silver teapot.
As is proper -- tea is served on the three tiered curate -- sandwiches on the bottom, then scones and then sweets. A seed cake is on a pedastal cake stand.
The tea cups and plates -- Spode Famille Rose -- I've had it for a long time but haven't used it much prefering instead my blue and white. I set the table properly -- with a tea plate, the napkin and then the tea cup and saucer on top.
Sandwiches first -- traditional cucumber (bread, butter, sliced cucumber and salt and pepper) and mixed olive tea sandwiches from The Watts Tea Shop via Savoring Time in the Kitchen -- a daily read of Linderhof.
In the middle of the curate, freshly made scones. I love Ina Garten's receipe -- they make lovely scones -- whether in triangles or in rounds which is what we always had in England. Served, of course, with real Clotted Cream and my homemade strawberry jam.
And at the top of the curate -- tarts -- strawberry tarts with patisserie cream and lemon curd tarts topped with a pansy.

And, in addition, a seed cake -- a traditional British cake for afternoon tea. Mine was made with poppy seeds and my guests pronounced it stupendous!

The curate, filled with tea goodies!

And at the end of the afternoon . . . . the pot is empty, the cups are empty and we feel sated. It was a grand afternoon tea!