And, of course, at Linderhof, whenever anyone comes over, there's always a treat!
Even though the predicted ice had not started, it was cozier in front of the fire rather than in the breakfast room with its walls of glass and floor of brick.And so a tilt top tea table was moved between the wing chairs and the tea service laid upon it.
A new tea service!!!
My second love, behind blue and white transferware is white china with gold rims. Started, I think, when I inherited my grandmother's Noritake Marcasite china -- creamy white with a gold band. But it has to be special china -- not just any white and gold china comes home to Linderhof!
Friday, when I was out and about in our town, one of my stops was The Iron Star (a stop almost any time I go downtown). Many of Linderhof's treasures have come from there! And there . . . on a shelf in the back room was a whole tea set of wonderful white china with gold rims including a teapot, sugar, creamer, large cups and saucers, tea cups and saucers, a bowl and serving plate!!!!
And the price . . . was very affordable!
There were no markings on the underside -- which would indicate manufacturer and perhaps age but I felt it definitely had some age on it. Real age.
I emailed pictures to Reggie Darling for he is very knowledgeable about Old Paris Porcelain which I thought my new treasure might be.
He confirmed that it was, indeed, Old Paris and dated to probably 1850!
A true treasure, indeed!!!
And with Italian Arias in the background, friend Sally and I sipped tea and feasted on these wonderful cranberry raisin bars. That went perfectly with the pot of Earl Grey tea.
They go together quickly and usually I have everything on hand so it's easy to put together. Sally pronounced them wonderful and I sent a bag home for dessert for she and Bob that evening. For it's hard to eat just one!!!
CRANBERRY RAISIN BARS
1/4 c. butter, room temperature
1/4 c. brown sugar, packed
1/2 c. plus 2 T. flour
1/2 c. sugar
1 1/4 cups mixed: dried cranberries, golden and dark raisins
1/2 c. walnuts, chopped
1/2 c. coconut
2 T. Grand Marnier (or orange juice)
1 T. orange zest
1 t. cinnamon
1/2 t. vanilla
1/4 t. salt
Cream the butter. Add the brown sugar and 1/2 c. of the flour. Mix until a soft dough is formed.
Pat the dough into the bottom of an 8 inch square baking pan. Bake for 5 minutes.
While the dough is baking, mix the remaining flour with all of the other ingredients.
Spread the mixture over the hot crust. Return to the oven for 25 minutes or until the edges are lightly browned. Allow to cool completely before cutting into bars.
It's Thursday and so it's time to join Susan at Between Naps on the Porch for Tablescape Thursday.