Now days, at least in Seattle, there are a whole slew of small shops baking biscuits from Biscuit Bitch, Serious Biscuit, Biscuit Box, Biscuit and Bean (you get the idea). Usually they serve versions on the biscuit and gravy theme, some with cheese sauce, garlic, jalapenos, etc. Not to be outdone, the English Teacup Shop, came up with a "Baking Powder Biscuit Tea" recipe just to keep up with the trend.
Wonderful fall treat. Pumpkin bread! You'd never guess this is a "healthy makeover."
We're used to grabbing things on the go, like espresso or a double shot latte on the way to work in the familiar paper cup with a plastic lid. We're in a hurry, we're stressed, we're in traffic, we're late,. The paper cup, foam cup, and travel mug are convenient ways to tote our favorite eye opener beverage through our harried lives. Even when sitting down to drink the hurried cup, the espresso cup itself is white, nothing special. Does it really matter?
A few hundred years ago, the teacup, imported along with tea from China, brought about a revolution in dinning habits. Care had to be taken to drink the hot beverage out of small fragile cups. Tea was expensive and so were the teacups and other plates and teapots that eventually made their way into Europe. Having tea and all things that went with it was a sign of wealth. Knowing how to properly drink tea.and use proper etiquette showed refinement. Soon eating with ones fingers a la Henry VIII, went to eating with forks and knives.
The demitasse (French for half a cup) was designed to hold about 3 ounces of liquid. And even though they may look like small teacups, they were not designed to hold tea but espresso or Turkish coffee, and were to accompany a special desert after a wonderful meal. The fine, but strong, espresso was able to mitigate the rich desert and bring an elegant even opulent end to an evening. The demitasse set itself did not match the china set, but was a different design and often had more shin, more gold, more bling!
Try it, have a meal, with friends, unhurried and then bring out the demitasse with strong espresso and a sweet desert, see what happens.
The Scottish love a good competition and this summer all through the U.S., Scottish Americans and those that love them or have been inspired by Outlander will go to Highland Scottish Games and Gathering of the Clans.
Never throw out a chipped teacup again. Turn it into a wonderful piece of garden art/decoration, and continue to enjoy it's beauty, perhaps as a background to an elegant backyard tea.
Some gorgeous green teacups have recently gone to a good home. I always love when that happens. I think anyone who sells teacups would agree that we're not in it for the money but to find good homes for these lovelies.
Here at the English Teacup, we use all of the teacup and teapot. Nothing goes to waste. Teapots past their prime work wonderfully as pots for plants. What works really well for teapots are succulents. There are so many types of succulents indoors and out that you will be able to find that special plant for your crazed or chipped beauty.
Part of the fun of collecting china, teacups included, is delving into the past and learning a bit of history. This was the case, when helping my friend identify the maker of a plate that featured a couple dressed in fine 18th Century clothing.
’ve been searching for the perfect scone recipe. The one that is simple, an everyday scone that can be eaten plain and with jam and cream, one that is not too sweet and rich, and yet not just flour and water. I finally found one that is good for me, the buttermilk scone, crispy on the outside and fluffy and flaky in the middle.
Pear Clafloutis is a near perfect fall teatime treat and very simple to make. In this recipe sliced pears are covered and baked in a batter of milk, yogurt, eggs, sugar and flour with a touch of honey and pear liqueur.