Nectar of the Gods

Tags

food, tea, tea cups, tea quotes

Our top secret formula is automatically color-corrected, scent-adjusted and bubble-contoured into this soothing sweet syrup with its distinctive golden glow you know as…honey!

Busy bees collect nectar from different flowers. Nectar is broken down into simple sugars stored inside the honeycomb.  The honeycomb design and  fanning from the bees’ wings causes evaporation, creating sweet liquid honey. Wax made by the bees seals the honey in each cell.

Beekeepers harvest honey by removing the wax seal and extracting the honey, which is strained and stored in jars, ready for things like “lad-dee-da human tea-time snack garnishments” (Barry B. Benson, The Bee Movie). 

Honey’s color and flavor varies based on the nectar collected by the bees.

High quality honey contains antioxidants, which helps reduce the risk of heart attack, stroke, and some types of cancer. It may help reduce blood pressure and triglycerides, as well as improve cholesterol . Honey may also promote eye health and topical honey treatments promote healing for burns and abrasions. Honey will help suppress coughs in children Buckwheat honey is one of the best types (& my personal favourite)!

High quality honey is better because lower quality may add syrups, increasing the sugar content. And while it may be a healthier option for sweetening your tea time treats,  it still contains sugar and should be consumed in moderation. Nutritionally, 1 tablespoon of honey (21 grams) contains 64 calories and 17 grams of sugar, including fructose, glucose, maltose and sucrose.

When adding honey to your tea, starts with 1 teaspoon of honey, which is slightly sweeter than sugar. Stir well and add more honey if necessary. When baking, substitute honey for granulated sugar in recipes by substituting honey for up to half of the sugar in the recipe and reduce any liquid called for by 1/4 cup for each cup of honey used and add 1/2 teaspoon baking soda for each cup of honey used. Finally, reduce the oven temperature by 25°F to prevent overbrowning.

A day without a friend is like a pot without a single drop of honey left inside. A.A. Milne

Happy Monday!

Resources: www.honey.com

CFFC: Sense of Taste

Tags

baking, birthday, cake, CFFC, cookies, cooking, food, food photography, Photo Challenge, photography

People who love to eat are always the best people. – Julia Child

Cookies are made with butter and love.

Only the pure in heart can make a good soup. – Ludwig Beethoven

If God had intended us to follow recipes, He wouldn’t have given us grandmothers. – Linda Hemley

A party without cake is just a meeting!

Strawberries are what make life taste wonderful. ― Anthony T. Hincks

Because everything is better with bacon, right?

Happy Wednesday!

This is my post for Cee Nuener’s Fun Foto Challenge: Sense of Taste

Radford Fenton Waterlilies

Tags

#whatsinmycup, food, food photography, tea, teacup, what's in my cup

Watercolor is a swim in the metaphysics of life… a mirror of one’s own character. Let it be unpredictable and colorful. – Anonymous

Samuel Radford was listed in the 1861 census as a ‘flower painter on china’ at the age of about 17.  He was employed in the early 1870’s, and by 1881, was listed as a china manufacturer, employing 77 people. He started manufacturing his own china  by 1885, in High Street, Fenton. 

The Radford factory made elaborately shaped and beautifully decorated teaware which sold throughout Europe and North America. The company passed to Samuel’s eldest son William and in 1931, was sold outside the family. It ran, with breaks during the 2nd World War until the mid 1950’s. The factory was demolished around that period, bringing a close to another era in potting history. 

This teacup, circa 1928, is an early Art Deco style. Art Deco (1920-1950) was an amalgamation of  different decorative influences including neo-classical elements, cubism, and Art Nouveau.  Art Nouveau (1880-1920) had a lot of stylized botanical motifs, most commonly flowers. I love the pattern on this teacup because it reminds me of a watercolour or acrylic painting, like a stylized Claude Monet. It makes me think of water lilies.

Everyone discusses my art and pretends to understand, as if it were necessary to understand, when it is simply necessary to love. ― Claude Monet

Happy Monday!

http://www.thepotteries.org/allpotters/836.htm
http://www.potteryhistories.com/

What’s In My Cup: Just Beet It!

Tags

#whatsinmycup, food, food photography, tea, what's in my cup

Feeling stressed? Here’s a cool way to “beet” it!

Beets contain betaine, a substance said to relax the mind. Beets are also a great source of fiber, vitamin 9, manganese, potassium, iron, and vitamin C. They can improve blood flow, lower blood pressure, and improve oxygen use and  stamina during exercise (real exercise, not just that long walk to the fridge).

Add beets to to other rich superfruits, like goji and blackberries,  as well as guarana seeds, for a bigger boost. David’s “Just Beet It” tea is a green yerba mate base, and has a low caffeine rating due to the addition of carrot, apple, raisins, red currants, aronia berries, elderberries, raspberries, hibiscus blossoms, and cornflower blossoms.

 

“Mouthwatering” is the first word that came to mind. While this tea has many of the same ingredients as Sweet Tart tea, it was a refreshing combination of sweet and slightly sour. It’s also gently perfumed by hibiscus and cornflower. I thought with beets, it would be earthier, but instead is was fresh and fruity. I often find fruity teas overly sweet or artificial. This, like Caribbean Crush, was not. The aroma was an intoxicating berry and the deep, royal purple colour was enchanting. I think it’s perfect to “beet” stress  as an afternoon pick-me-up (especially when the cookies are calling) or as a warming cup in the evening.

Love and scandal are the best sweeteners of tea. –  Henry Fielding

Happy Monday!

Whimsical Wade

Tags

food, food photography, tea, teapots

What’s life without whimsy? ― Dr Sheldon Cooper, The Big Bang Theory

The Wade Group of Potteries started in 1810 near Burslem, England. Early in the 20th century, a number of potteries merged to become George Wade & Son, Ltd. In the 1920’s and 30’s production of figurines with a new ‘cellulose’ finish were produced. However the new finish proved to turn yellow and peel off with age.In 1954, Wade Whimsies were introduced and almost immediately became a huge success. This included the Red Tea Whimsies, which are still prized collectibles.

This whimsical character teapot belonged to my great-aunt, and my great grandmother gave it to my Mom for me. Little did she know I would be a tea granny too! I remember a few tea parties with my Mom and this guy!

This gentleman is similar in appearance to Andy Capp, a stereotyped, unemployed, drunken flat cap-wearing cartoon character. Andy Capp lived in Hartlepool, England with his wife, Flo. The cartoon included a number of other characters, including Jackie, a local barmen.  The cartoon by Reg Smythe first appeared in papers in 1957.

Unlike Andy Capp, this jaunty fellow brightens the day.

…bunny slippers give me confidence because they’re so jaunty. They make a statement; they say, ‘Nothing the world does to me can ever get me so far down that I can’t be silly and frivolous’. — Dean Koontz

Be silly. Be frivolous. Happy Monday!

Lessons on Lemons

Tags

#whatsinmycup, food, lemon, tea, what's in my cup

Today is a lesson on lemons, but don’t pucker up just yet.

Lemon contains Vitamin C, a  necessity for the formation of blood vessels, cartilage, muscle and collagen in bones. Vitamin C also helps your body absorb and store iron. It’s vital to healing and as an antioxidant, protects cells against heart disease, cancer and other diseases. Vitamin C is a natural diuretic, and is known for its cleansing properties. Drinking hot water with lemon is extremely good for you. So it would stand to reason that we could assume it would be extremely good for you in tea as well. But to get your daily allotment for 1 day, you would have to drink approximately 1 cup of lemon juice. That’s a lot of lemon! And a lot of cups of tea!

Catechins are the main health compounds in tea. They are tied to reduced risk of cancer, heart attack, and other diseases, but our guts don’t absorb them well. Catechins are unstable and  breakdown quickly so that less than 20% remain after digestion. But studies using green tea suggest that adding citrus juice can help the body absorb more healthy catechins and may stabilize catechins so that up to 80% remain after digestion. 

Did you know…

Both colour and flavour are affected by the oxidation and fermentation processes on harvested tea leaves but overall brewed black tea is a strong reddish-brown colour.  Lemon is a strong acid and when added to tea made with hard water (an alkaline),  for example, the lemon reduces the ph balance and lightens the colour of your tea.

When life hands you lemons, slice them and put them in your tea.

Happy Monday!

Purdue study

Why does lemon juice lighten the colour of tea

 

What’s in My Cup: Cranberry Dandelion Detox

Tags

#whatsinmycup, food, food photography, tea, what's in my cup

Red is a popular colour this month: scarlet heart-shaped boxes of chocolates, silky cherry lingerie, and velvety ruby-red roses. And for a tea lover, David’s Tea just introduced Cranberry Dandelion Tea. Cranberry shouldn’t be reserved only for Thanksgiving or Christmas, right?

Not only is it a rich claret colour, but it is a tart and spicy tea with a slight earthy, bitterness from dandelion root, a very subtle whisper of cinnamon. This caffeine-free, kosher tea has a rooibos base. It also contains hibiscus, rosehips, and oat straw.

There are some health benefits to cranberry, and to dandelion tea, but as with all things, should be taken in moderation. Cranberry may also interact with some medications.

Where rooibos tea keeps you hydrated, dandelion tea is a natural diuretic, which means it can help decrease water weight,and regulate blood sugar levels. Both dandelion tea and cranberry may help flush toxins and aid in preventing bacterial infections in the urinary tract. Compounds in  dandelion tea decrease inflammation and the diuretic effect increases the production of urine, and acidic compounds in cranberries fight off bad bacteria.  Too much cranberry, though, can increase the discomforting sense of urgency associated  with urinary tract infections. Other side effects for both dandelion tea and cranberry are mild stomach upset and diarrhea.

Dandelion tea has vitamins A, C and D, and high amounts of vitamin K, which is known to build bone strength. Dandelion root is also said to help cure hangovers. Cranberries are high in vitamins C and E, as well as antioxidants and anti-inflammatory compounds. In fact, they are rated just under blueberries.

I know no joy as great as a moment of rushing into a new love, no ecstasy like that of a new love. – Anais Nin

Happy Monday!

Christmas Baking

Tags

baking, Christmas, family, food, food photography

A recent study found that people start dreaming about Christmas baking 3 weeks before Christmas. Dreaming as in eating, not necessarily baking. In 2015, studies showed that 73% of Americans get excited about baking at Christmas time. Are you excited? Have you started yet?

Ever since I gave up the will to fight Holly Homemaker, I feel a lot better. In fact, with fewer disasters and fewer crime scene photos, I’m actually starting to really enjoy baking. Not so much the eating, for vanity reasons, but definitely the tactile sensations of gooey dough, the smells of sweet spices, and the sense of accomplishment when it doesn’t turn into a burnt offering.

In the last couple of years I  started planning my baking list and perusing recipes online months in advance. I have to maximize the excuse to bake! Last year, the focus was rich fudge, dunk-able donuts, and crispy Italian crostoli!

This year, I’ve baked a few dozen cookies, including lemon thyme shortbread cookies, none of which made it to the freezer. This week I tackled lemon squares with a shortbread crust, pistachio & cherry polvorones, and Italian florentines. Most were successful, the exception being the florentines. The recipe said it made 66 cookies; I barely got 30 and they are tiny!

More about baking…

According to a 2015 survey:

We are inspired by recipes and tasty results

• Bakers are inspired by recipes and tasty results
• Our motivation comes from the enjoyment we receive in the baking, and in the sharing.

Baking is therapy. – Paul Hollywood

• Half of bakers use traditional recipes (tried & true), which a small portion seek out trendy recipes.

• Cinnamon is the number one spice added to holiday baking, with pumpkin, apple, nutmeg and cranberry following.
• Bakers are more selective when our baking is part of a gift, and more than half of us gift goodies.
• Pie is pretty popular, and often there’s more than one on the table. And while most of us wait until the meal is over and indulge (or over indulge) at the table, there’s a significant number who sneak it after everyone is in bed, or save a slice for breakfast.
•  We like to share recipes and photos of our baking.

I think sharing recipes is such an important part of baking and the baking world. – Christina Tosi

I still have a long list of “desires” and requests: shortbread (traditional, lime or chai?), tarts (traditional butter raisin or mini chocolate peanut butter), fudge, sugar cookies, peanut butter marshmallow squares, bread and scones, and of course, green tomato pie (it’s a long-standing family tradition)! What’s on your list this year?

I want to have a good body, but not as much as I want dessert. – Jason Love

Happy Weekend!

What’s in My Cup: 3 Cinnamon

Tags

#whatsinmycup, cinnamon, food, food photography, tea

I love the scents of winter! For me, it’s all about the feeling you get when you smell pumpkin spice, cinnamon, nutmeg, gingerbread and spruce. – Taylor Swift

It’s the 2nd day of December and winter is most definitely  upon us! We endured yet another winter storm yesterday, complete with wind, ice and snow. Travelling to church and home again was an adventure! We were happy to tuck up on the couch with popcorn, a movie and some hot drinks.

My cuppa was Pukka’s Three Cinnamon, an infusion of Vietnamese cinnamon bark, Indonesian cinnamon bark, and Indian cinnamon bark, and licorice root. The 3 types of cinnamon bark used in this Pukka tea have higher levels of coumarin, which can cause liver damage or complete failure. While both licorice root and cinnamon have a lot of health benefits, however, but both should only be consumed in small quantities. Pregnant women should avoid licorice root completely. Licorice root and anise are not the same thing, although they taste similarly.

Cinnamon is separated into two main categories, based on how they are harvested, how they taste and smell, and the chemical compounds found within them. Cassia cinnamon is what we commonly use in our home baking. There are 3 types of cassia cinnamon,  Indonesian, Chinese, and Saigon, but Indonesian cassia is the sweetest and mildest. Ceylon cinnamon is more expensive because the bark is rolled thinner than cassia cinnamon. Ceylon cinnamon is very delicate with subtle, almost floral notes to it.

I love cinnamon, but I have to admit I found this tea rather overpowering, almost to the point of bitterness. I appreciated that Pukka’s tea is ethically sourced and 100% organic, and on a wild, winter day, it still kinda’ hit the spot.

Canadian winters are long. Life is hard and so is ice. – Douglas Coupland

Happy Monday!

What’s In My Cup: Ginger Crystal

Tags

#whatsinmycup, CFFC, food, food photography, Photo Challenge, photography, tea, what's in my cup

It’s another gray Monday morning and it can’t decide if it’s going to rain, snow, or sleet. Everything is covered in ice. Even the squirrels have given up and gone inside!

We need a little sunshine.

“What sunshine is to flowers, smiles are to humanity. These are but trifles, to be sure; but scattered along life’s pathway, the good they do is inconceivable.”
― Joseph Addison

I’m being efficient today – making 1 post fit 2 categories. Cee Neuner’s Fun Foto Challenge this week is Yellow…and as soon as I saw that, my mind went to photos I took late in October, right before the snow flew: Ginger Crystal tea in a forgotten sunflower cup, with the last of my sunny brown-eyed susans.

In the past year, I’ve found myself enjoying more chai and ginger based teas, so it was no surprise that this little gem caught my eye. This particular blend contains 3 forms of ginger: ginger root, crystallized ginger, and ginger-infused honey. (Note: Interested in making your own ginger-infused honey? Me too! Check out Melissa K. Norris!)

Crystallized ginger is a fancy name for candied ginger. It’s a sweet, chewy, and spicy treat made from fresh ginger. You can purchase it in most stores, or make your own by skinning and slicing fresh ginger, and boiling it in water, then a sugar or honey solution. Once cooled, toss it in sugar and let it dry for 24 hours.  It can be stored in an airtight container for 2-4 weeks.

Lemon, ginger, honey, or a combination of 2 or 3, are great natural remedies for cold and flu symptoms, including scratchy throats and nausea, and can help reduce inflammation and help balance sugar levels. Ginger may boost your metabolism so you burn more calories, and it’s also great for your skin and hair.

The tea was a delicate yellow, and I thought the lemongrass tempered the bite of ginger with the tartness of  lemon. I found it “zingy-er” than Tetley’s Lemon Ginger tea, but definitely milder than David’s “The Buzz” tea.

 

This tea was perfect for warding off the late afternoon chill, as the shadows lengthened.

And it may be perfect for adding some sunshine today, since the weather still can’t decide! 🙂  Happy Monday!

Life is like a cup of tea – it’s all in how you make it.