I am always excited in January when I see the first tulips for sale. I buy a bunch, of course, for they are a promise of the spring to come. This winter on the prairie has been mild and snowless but I still bought tulips, nevertheless, for now it is a ritual . . . and soon Linderhof's own tulips will fill a vase or two!
|An old wing chair and a tilt top table . . . and my latest needlepoint cushion.|
Although we like flowers on the breakfast room table, in winter, we prefer a Spode bowl filled with fruit -- handy for snacking -- and the flowers go into vases in the living room and master bedroom. This end table next to the wing chair is in my line of site as I sit in the living room -- seeing the tulips make me smile!
|The pictures are so dear to me -- far better than something done in a photography studio!|
A blue and white vase is the perfect holder for the tulips. A Chinese tea canister lamp and a Chinese bowl filled with my potpourri. Two pictures -- taken 23 years apart -- "family"pictures taken at Stonehenge. The little one in 1989 with us and 13 year old Daughter Sarah -- the bigger one taken last year with a very grown up Sarah and her Andy. What a difference 23 years makes! The amazing thing is that Husband Jim and I have not changed hardly at all!!!!
We love to travel and we love to share our travels -- not boring friends with photos but instead just visiting and sharing our experiences and answering questions. Today I had two friends to tea -- two friends who were eager to hear all about our trip through the Panama Canal.
|I love the afternoon sunlight in the breakfast room.|
And so as we sat in the breakfast room with the sun streaming through the windows . . .
|A blue and white table.|
That pretty late afternoon winter sun that seems so mellow and often is rarely seen on the prairie.
|Spode makes the perfect china for tea.|
Spode tea cups and tea plates and tea pot and some pearl handled English cake forks.
|Anna's lemon blueberry cake is a favorite here -- perfect for breakfast or tea!|
A wonderful lemon blueberry cake from Anna Pump and her Country Weekend Entertaining. I make it a lot and I've shared the recipe before -- Lemon Blueberry Cake. This time I made it into two loaves for I took one to a sick friend yesterday.
|Meyer lemon curd|
And if the cake weren't decadent enough -- some Meyer lemon curd to slather on. And slather we did!
For my tree this year produced one lemon -- but it was a big one -- the tree put all it's energy into making sure that it was a "super size" lemon!
And then, at Wal Mart, the only sack lemons you can buy are Meyer's -- can you believe that? I've bought three sacks so far for besides the cake . . .
|The big lemon is from my tree -- the little ones from Wal Mart!|
I made some lemon curd -- which is so good with breakfast or teatime toast. Lemon Curd is good -- Meyer lemon curd is wonderful!
|Yellow "gold" for breakfast or tea!|
Two jars and enough for my breakfast toast this morning.
It was fun sharing my trip with my dear friends. That's part of the fun of traveling are the stories and remembrances from your trips that you can share with friends.
We had a grand time and too soon it was time to say goodbye. We did make a definite dent in the cake (I've enough left for a tea time or two) and I must say that that bowl of curd is all gone!
I use Ina Garten's recipe for lemon curd -- it's easy and so delicious. You can make it with limes or oranges as well (wouldn't a blood orange curd be wonderful?) and I suppose even with grapefruit.
1 1/2 c. sugar
1/4 pound butter, at room temperature
4 extra large eggs
1/2 cup lemon juice
1/8 t. kosher salt
Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then the lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes) stirring constantly. The lemon curd will thicken at about 170 degrees or just below simmer. Remove from the heat and cool or refrigerate.
It is Tuesday and I'm joining the following tea parties:
Tea Time Tuesday with Terri at Artful Affirmations
Tea Cup Tuesday with Martha at Martha's Favorites
Tea Pot and Tea Things Tuesday with Pam at Breath of Fresh Air
Tuesday Tea for Two with Wanda Lee at The Plumed Pen