Sending love doesn't need to be expensive. Here are two greeting cards for just $2, tea included! Now that's sweet! You'll find then in the SALE section on my website at kimberlyshawgraphics.com.
💌 "To My Valentine" is illustrated in a rural toile setting and comes with English Breakfast tea. The I inside perfectly says, "I Love You."
💌 "Valentine Hearts" depicts intertwined hearts and comes with Raspberry Herbal tea. The inside is a romantic poem in the card's description on the website.
💌💌 If you just need one or two cards and prefer First Class Mail over the Priority Mail option, select Priority Mail and leave a note with your order requesting First Class Mail. Your shipping will be reduced to $1 for one card, $2 for two cards.
It's cold outside! How are you staying warm? Today I'm keeping the chill away with a refreshing cup of hot Peppermint tea from Harney & Sons. Looking to send a warm cup of tea to cheer a friend or loved one this winter? You'll find a nice selection of teacup greeting cards in a variety of occasions at KimberlyShawGraphics.com, each with its own Harney tea bag.
Is milk added to the teacup first, before the tea is poured, or is milk added after the tea is poured?
If you're like me, Breakfast teas are my favorite, and they are delicious with milk.
The practice of adding milk to the cup before scalding tea is added was to ensure the fragile teacup wouldn't crack from the heat. Completely understandable, a cracked teacup is heartbreaking.
Modern, even vintage, china can withstand heat better than antique pieces, so the practice has died down some. I would guess for traditions sake, or as a familiar childhood memory, milk is still added to the cup before the tea.
Once when I was about ten and my brother nine, we went to a friend's house after school. His British parents offered to bring us a snack of tea and cookies. First the tray of teacups arrived with the cookies. In each cup was a splash of milk, and to me this was new. In fact, I thought the teacups were dirty and the milk was left from previous use. When the tea arrived my confusion was explained and we enjoyed a wonderful treat.
Adding milk after the tea is poured to to ensure just the right amount is added without overpowering the tea.
So now the big question, and I think you know what I'm going to ask. Yep, you guessed it.
When do you add milk to your tea?
I'll be the first to answer my own question. I love adding milk last. It's the simple pleasure of watching the white milk swirl in the dark tea making what often looks like weather patterns in my cup.
Well, that's what I thought. Finding it at the Women's Club semi-annual sale, I imagined it being used in the commercial kitchen steeping a gigantic pot of tea for large ladies functions, no that doesn't sound right, I mean functions with a large number of ladies.
Well the jokes on me, because when I got it home I discovered inside the directions for making, can you guess ... a rice ball. Yep, this is a rice ball cooker. I haven't used it for rice because it's so fun displaying it with my other tea bells.
Most of the information I found suggested using dried leaves, but when I learned the leaves are high in vitamin C and can be chewed for mouth and gum ailments, I chopped up the leaves fresh, steeping for 10 minutes. If you enjoy a light green tea with a sweet fruity aftertaste then you will like this tea.
I also discover Blackberry leaves are an ingredient in Celestial Seasonings popular Sleepytime tea.. Delicious!
These colorful teabags, mostly from Harney & Sons Fine Teas, become a part of each Teacup Greeting card I design.
My mother's antique pansy teacup was the inspiration for painting for a new card.
First I start with a sketch to plan the design.
The shadows are painted first to avoid smearing the artwork later.
Next I added the gold trim, because honestly, it was an easier choice than conquering the pansies right off.Once the pansies were finished I incorporated my grandmother's handmade table runner underneath.
Feel free to copy the image below for yourself to use at your next Tea Party. It can also be used as a coloring page. Let me know if you liked it.Permission to copy for personal use only. Not to be sold, distributed, or reproduced for profit.
White Irish Soda Bread
4 cups (16 oz) of all
1 Teaspoon baking soda
1 Teaspoon salt
14 oz of buttermilk
In a large bowl sift and combine all the dry ingredients.
Add the buttermilk to form a sticky dough.
Place on a floured surface and lightly knead (too much allows the gas to escape)
Shape into a flat round shape, place in your baking dish, and cut a cross in the top of the dough. Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). Remove cover and bake for an additional 15 minutes.
The bottom of the bread will have a hollow sound when tapped so show it is done.
To keep the bread moist cover the bread in a tea towel and lightly sprinkle water on the cloth, but trust me, you can keep your tea towel dry as you watch this bread disappear.
Recipe from the Society for the
Preservation of Irish Soda Bread.
It was an exciting day when copies of this amazing new book arrived at work, hot off the press! We sat in a circle each with a copy in hand shouting out all the wonderful things we discovered: delicious tea sandwich, scone & soup recipes, tea rooms close by, and images of my artwork inside.
Sherry Evans, pictured above with her mom, has beautifully produced and written this wonderful book. Sherry is a delightful woman who trusted in the Lord as He has guided her in producing this book which, as she says, "...my purpose is to encourage you, the tea lover, to discover the many places that serve afternoon tea in Southern California."
I made my first Pot of Fig Leaf Tea just last night after delivering Figs to my neighbor. When you have a Fig tree, the next best thing is a neighbor who love figs. Anyway, Janet also asked if she could have some leaves to make tea. TEA? Really? I had no idea. She said tea is usually made from dried leaves, but fresh tastes better. Once back home I Googled it. It's true, the leaves can be used to make tea. Let me show you...
First wash and finely chop one large Fig Leaf. For a single cup use one heaping teaspoon.
I put the chopped leaf directly in the post and added the boiling water.
Then I waited, letting it steep about 8 minutes.
The aroma smelled like Fig blossoms, if Fig trees had blossoms. The taste of the tea is fresh and clean with a slight nutty background, and a little like green tea without any bitterness or earthy flavor. I left the leaves in the bottom of the Pot, and now 30 minutes later I poured a second cup and it hasn't become bitter, still fresh and clean tasting only a bit cooler. In my first cup I added honey which was delicious, but wanting to try it unsweetened I like it better plain.
Curious about the health benefits? According to The World's Healthiest Foods, the leaves of the Fig Tree have anti-diabetic properties, reducing the amount of insulin needed by diabetics who require insulin injections. Drinking 3-4 cups a day helps against bronchitis and asthma. Bathing in it stimulates circulation and takes away discoloration of bruises, but be careful not to go out into the sun after applying to the skin because the psoralens in the fig leaf will cause serious sun burn. Psoralen is used to treat psoriasis and eczema.