Thursday, May 31, 2012
Wednesday, May 30, 2012
Tuesday, May 29, 2012
Monday, May 28, 2012
(Tea-related tidbit: Put a plastic baggie inside an old tea tin, pour water inside, and you can use the tin as a floral container without it rusting!)
Saturday, May 26, 2012
To be entered, just leave a comment to this post between now and noon EST on Friday, June 1. Good luck, and I hope everyone has a safe and Happy Memorial Day Weekend!
Friday, May 25, 2012
matching demitasse cup and saucer from the same tea room.
Thursday, May 24, 2012
Wednesday, May 23, 2012
here that the foliage from all the herbs was much smaller at the beginning of the season. And I really do use my herbs, the variegated peppermint and the pineapple mint to make minted "simple syrups" for iced tea, and the lemon thyme went into the Asparagus Tart I made over the weekend. I love being able to just walk outside and pinch off a few fresh herbs for cooking.
it bloomed all pretty and pink. The second year, nothing happened and I was afraid I'd killed it.
Tuesday, May 22, 2012
CapitalTeas.com. (When I went to teatimemagazine.com yesterday, the free shipping coupon code was still on the Capital Teas ad, in case you decide to order!)
Monday, May 21, 2012
here to see the recipe as printed in the May/June 2012 issue of LandScape. Following is the version I made, which has been adjusted since I had a 9-inch tart pan, not an 8-inch. I also converted the ingredients to American measurements. Enjoyed with a glass of iced Earl Grey tea, this made a tasty lunchtime meal!
Asparagus and Chorizo Tart (as I made it)
1 cup plain flour
1 stick (4 ounces) cold butter, cut into cubes
2/3 cup cheddar cheese, grated
5 large eggs
Pinch of salt
4 ounces chorizo, chopped into cubes
1 tablespoon olive oil
8 ounces of fresh asparagus
6 ounces heavy whipping cream
1/2 teaspoon paprika
6 sprigs of fresh thyme
Salt and pepper to taste
Preheat oven to 400 degrees. Using an electric mixer, blend the flour, butter, half the cheese, 1 egg and the pinch of salt until it begins to form large, walnut-size chunks. Knead mixture and flatten into a round of dough. Prepare a 9-inch tart tin with a removable bottom with cooking spray and dust with flour. Add the dough and pat it down and up the sides of the tart pan. (The magazine recommends rolling it out, but I found lining it up directly in the pan was easier.) Prick with a fork and let stand 30 minutes. Fry the chorizo in the olive oil for 4 minutes. Remove woody ends of asparagus, blanche it in boiling salted water for 3 minutes, then remove and add cold water to halt the cooking. Bake the pastry on the bottom shelf of the oven for 15 minutes. Combine cream and remaining 4 eggs. Add remaining cheese. Add paprika and leaves stripped from five sprigs of thyme. Season as desired with salt and pepper. Pat the asparagus dry with a paper towel, chop into 2-3 inch pieces and pour them on top of the baked pastry. Add the chorizo, and then pour in the cream mixture. Bake on bottom shelf of oven for 35 minutes. Cool on wire rack for 5-10 minutes before garnishing with remaining thyme. Yields 8 servings.