I love to go to Estate Sales in the city and we've been only once this year. Friday, however, we had another opportunity and treasures came home with me.
You know my love of all things blue and white . . .
At the first sale we went to, I found this darling blue and white cup and saucer. I don't really collect "orphan" cups preferring to have sets but I do adore blue and white and I also adore early porcelain pieces. The tag said "early $22" and turning it over, you could tell that it was an early piece -- reminding me of the Old Paris that I have.
When you turn these old pieces over, there is a certain patina that they have that you just know they're old -- really old.
I've been searching to find out the maker and the pattern name but so far have not been successful. There is a sticker on the bottom but it's barely readable for water has blurred the ink. I can make out a c 1816, however. So I assume that that is the date of the cup and saucer.
It's gotten warm on the prairie and so afternoon tea is inside once again and the tea is hot rather than iced.
We had company for dinner last night. Dessert was creme brûlée but I thought a cookie would be good to go alongside. I made some Arabesque Lemon and Cinnamon-Scented Almond Cookies from Laura Calder's book, Dinner Chez Moi.
They were perfect with the creme brûlée last night but they were also perfect for tea this afternoon -- taken from my new old cup. And because the cup and saucer is so special, I got out my old English silver tea pot for the Earl Grey tea.
ARABESQUE LEMON AND CINNAMON SCENTED ALMOND COOKIES
1 cup finely ground almonds
1/2 c. sugar
1 egg white
1/2 t. lemon or orange zest
1/4 t. cinnamon
About 50 lightly toasted sliced almonds or pine nuts
Heave oven to 325. Grease a baking sheet or use parchment or sillpat.
Mix all but the toasted nuts together in a bowl until it forms a dough. Wet your hands and roll the dough into roughly 1 inch balls. Place on the baking sheet, spaced well apart. Press down to flatten them slightly, then press 3 toasted nuts on top of each. Bake the cookies until cooked through, 12 to 15 minutes. Cool on a rack.