Heigh-Ho Silver!

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#whatsinmycup, cleaning, tea, tea addict, tea lover, tea party, tea photography, tea pots, tea time, what's in my cup

My house is slowly returning to its natural state after the Christmas holidays. The tree and most of the decorations are packed away, the surfaces are dusted, and most of the needles are swept up. There will always be a few that will make an unexpected appearance throughout the year.

I missed a “December job” in the hustle and bustle of preparing for the holidays and it’s always nice to start the New Year fresh. I polished my silver. My silver tea set was a wedding gift from my grandmother and I need to polish it about once a year.

Let’s say you’ve had a tea party…but the party is over! You need to clean the pot, creamer and sugar bowl.

First, remove your jewelry (i.e., rings, bracelets) so you don’t scratch any surfaces. You may want to trim your fingernails too. Most silverware isn’t pure silver and the other materials used can be soft and scratch easily.

Dishwashers are out. The high temperature and rough action of a machine can discolour or damage it. Hand wash it gently in soapy water with a soft cloth (preferably cotton). Abrasive cloths can cause damage but so can forceful rubbing. Don’t use a detergent that has citrus in it because it can cause spotting. Always wash silver by itself; other dishes an cause damage and other metallic pieces can cause discoloration.

Rinse it well with warm water and dry it well with a soft towel before putting it away. Some experts suggest wearing soft gloves whenever handling silver, except for pouring at your party. This reduces oils and other substances from smudging the shiny exterior and accelerating tarnishing.

Silver tarnishes or changes into copper or black, when it comes into contact with moisture, sulfur, and other components in the air. It will tarnish faster in places with higher humidity or higher levels of air pollution. Silver kept in a box will tarnish slower and it may be several years in between the hard work, but why store it when you can use?

Anyone who has ever seen a period piece, like Downton Abbey, has most likely witnessed the “staff” polishing the silver. While regular maintenance decreases the time-consuming task of cleaning a blackened item, who really has the time (or the staff) to polish silver?

Removing tarnish is pretty much the same process as washing: No jewelry, soft cloths, and warm water.

I use a commercial silver polish. Mine is a cream, but they also come in liquid form. I moisten my cloth and rub it lightly on the silver. As the colour is transferred to the cloth, I switch sections on the cloth so that I’m not wiping “dirt” with “dirt”. I use warm water to rinse, and rinse it well. Sometimes, I have to repeat the whole rub and rinse process to ensure I get it all or so I can see where I missed! I dry the silver very with a soft cloth.

Some silver pros insist on back-and-forth motions, while others insisted in small circles. Do what works for you!

Alternatively, commercial grade “dips” are available but they use very strong chemicals and could damage the silver, so read the instructions carefully. They can often be used the same as polish if you want to reduce the risk.

I was given a homemade recipe for a “dip” process. I tried it once, but didn’t find it very effective. The first item was a silver bell and it was badly tarnished, so this recipe may not have been strong enough to tackle the years of neglect. I also found it less effective for larger items, like my tea pot, because I could only fit so much of the pot in at a time, and it had awkward angles. But here it is for the adventurous:

Cover the bottom of a glass or plastic pan with aluminum foil. Add 1 cup of boiling water, 2 tsp. baking soda and 1 tsp. salt to the pan. Drop the silver in the liquid, making sure each piece is touching. Rinse and buff dry. Repeat as necessary.

It can be labour intensive, but with proper care, your silver can always stay shiny for years to come. Don’t be afraid to use the good dishes!

Here, on this clean balcony, white and impersonal with centuries of sun, I think of half-past-four at Manderley, and the table drawn before the library fire. The door flung open, punctual to the minute, and the performance, never-varying, of the laying of the tea, the silver tray, the kettle, the snowy cloth.

Daphne Du Maurier

2022 – A Year In Tea

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#whatsinmycup, davids tea, food, fruit infusion, green tea, herbal tea, tea, tea addict, tea lover, tea review, tea time, what's in my cup

The year was certainly a doozy. For a lot of people. Thank goodness there’s tea!

I’m not sure I would have survived without it.

First making an appearance on September 4, 2017, my regular Monday morning “What’s In My Cup” feature has been going for over 5 years. It’s hard to believe there could be so much to talk about, and I’ve hardly scratched the surface.

Let’s review last year.

In 2022, I sampled and reviewed 22 different flavours of tea from David’s Tea, Tetley, T’Kettle, Puck, Stash, Yorkshire Tea and President’s Choice. They included black, green, and white tea, rooibos, and herbal infusions. Of those, I’m most smitten with T’Kettle’s Citrus Burst, a refreshing grapefruit based fruit infusion. Youngest Son shared his London Fog Bubble Tea with me. I’m still not a fan of bubble teas, but teas with an alcoholic Twist weren’t too shabby. In May I tried 7 brands of chai in The Great Chai Challenge. Of those, my favourite belonged to Tetley, both for flavour and cost.

Tea is best shared with friends, so in 2022, I called upon my friends to participate by share their favourite tea and/or drinking vessel in a monthly Monday feature. Unfortunately, I don’t have any friends.

That’s not true.

But getting friends, family members, and acquaintances to agree to write was challenging. I’d like to extend my thanks to 5 fabulous folks who did:

Mom – Tetley Lemon Ginger

Sam – Jasmine

Nicole – Tazo Chai

Jacob – Puck Earl Grey

Elena – Celestial Sleepytime (who also wrote a beautiful poem)

Auntie M also introduced me to Yorkshire Tea, where I discovered “The Tea Song” as well as the introduction of the “Tea Emoji”!

I shared some repurposing projects, including my tea kettle succulents, and I wrote about the tissue transfer technique after watching The Great British Pottery Showdown.

It might have been time, laziness, business, laziness, lack of motivation, or laziness, but I featured more Tea photographs and quotes this year. “Setting the scene” for these photos may seem like a pretext to avoiding work, but each one required forethought and fussing so they don’t look as amateurish as I think they do.

Of course, Tea Time wouldn’t be complete without tea time treats, and this year, instead of focusing on scones, I tried Peanut Butter Bread, Caramelized Pear Upside Down Cake, Date Almond & Yogurt Bread, and Chocolate Babka. The Babka was a 2-day challenge.

I have no idea what 2023 will hold. Honestly, I haven’t thought that far ahead. As always, I’m open to suggestions and I’m willing to share my space. So put the kettle on and pull up a chair. Let’s sip away our sorrows, share our secrets, and swap some stories. All with a good cup of tea!

Happy New Year!

What’s in My Cup: Buddha’s Blend

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#whatsinmycup, food, peace, tea, tea addict, tea lover, tea photography, tea time, teacup, what's in my cup

I’m a day late! That’s because life happened and plans changed, but it was all good.

Eldest Son texted in the early hours of my morning to see if it was OK for him to bring his girlfriend and crash for the night. They have a funeral today. I’ll take any chance to see my kid even if it means panic-cleaning my bedroom, bathroom and living room. I packed my bag and moved into the office before I dashed out the door for a highly anticipated meeting at a nearby Tim Hortons with a special person.

During Covid, we have both been extra careful. And as a caregiver she’s chosen to like a hermit. I was so excited to throw caution to the wind to meet in a less busy place. We sat by the fire in the corner, in comfy chairs, and chatted away a good portion of the afternoon.

By the time I got home, I didn’t feel like doing much. Including cooking dinner. I stretched leftovers and cooked sweet potatoes, and just so I couldn’t feel guilty, I made butterscotch peanut butter marshmallow squares. I have a baking wish list that would require me to bake something everyday between now and Christmas, and with a sewing order still to complete, my list may have to be edited. Hubby will also be off as of Friday, for the remainder of the month, and as much as I love him, I really like the peace and tranquility of being home alone when there’s lots to do.

So I decided to take some time to enjoy just that – peace and tranquility, with a hot cup of David’s Tea Buddha’s Blend…and some candles.

Buddha’s blend is a mixture of white tea, green tea, jasmine pearls, white hibiscus blossoms and artificial peach flavouring. This tea supports the Ethical Tea Partnership, which promotes safe and fair working conditions and sustainable resources.

White and green tea leaves share the same plant, but white tea is harvested before the buds are opened. They are usually plucked by hand because they require delicate handling. Both green and white tea leaves undergo little processing, but white leaves are not fermented, therefore retaining three times more beneficial antioxidant properties than green tea. Antioxidants help strengthen the immune system and with seasonal sniffles around the corner, we could all use a boost. One cup of white tea contains approximately 12 times as many antioxidants as fresh orange juice, and contains less caffeine than green tea.

I had this particular tea in a pre-fabricated tea bag made of a fine, silky mesh, rather than loose leaf. However, the bag is large enough to allow the water to permeate and move the tea leaves for better steeping. It was also fun to watch the leaves uncurl and expland.

The dry tea smelled deliciously fruity. It had both delicate floral and peach notes. I had trouble identifying the fruit until I read the ingredients on the website. The sachet just said artificial flavour. It also had that distinctive grassy note from the green tea, but when it was hot, it wasn’t overpowering.

As it cooled, however, the green tea became more pungent and bitter. Here’s why: I didn’t follow my own advice when it comes to steeping green or white tea. I heated the water to a whopping 212F and both green and white prefer less heat. The website recommended 175F. I also steeped for more than the recommended 1-2 minutes. Neither of these instructions were on the sachet.

Several reviewers commented on the timing. One commentator even posted: “…when brewed incorrectly, even by just a few degrees or extra seconds, the tea quickly becomes a bitter mess. The bitterness is so bad that I’ve had to dump out several cups”.

I may have done it wrong but it wasn’t that bad! On the plus side, both white and green tea can be steeped 2-3 more times, so I can try it again. With each steeping, the flavour decreases, but I don’t mind. I’ll just sit quietly for a minute or two, sipping slowly and watching the snow fall.

Do your little bit of good where you are; it’s those little bits of good put together that overwhelm the world.

Desmond Tutu

What’s In My Cup: Blueberry Superfruit

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#whatsinmycup, food, tea, tea addict, tea lover, tea photography, tea quotes, tea review, tea time, what's in my cup

Fall has finally caught up with us. The landscape is a palette of browns and the sky a plethera of greys. Even the birds aren’t visiting the feeder. They’re probably still hunkered down under a blanket of down in their nests. It’s kind of a blue day, and a Monday too!

Blueberries to rescue!

Packed with antioxidants, vitamin C, and potassium, and plenty of healing properties, blueberries are the most nutrient-rich berry. That’s why they call them “Super fruit”!

Blueberry Superfruit by Stash is an herbal blend of hibiscus, lemongrass, orange peel, rose hips, chircory root, licorice root, natural blueberry flavour, blueberry powder, and acai berry. But while it is caffeine free, the blueberry powder does contain cane sugar. Both the aroma and flavour were inviting and it has a lovely rosy hue. It’s definitely blueberry with a sweet and spirted flavour. There is a bit of an aftertaste though and I suspect it comes from the artificial flavouring. I still like it, but if I had to choose a favourite blueberry tea, I would still choose David’s Blueberry Jam.

These sweet sachets were shared by Eldest Son’s girlfriend, who is sweet and spirited too.

When your day seems topsy-turvy and as stormy as can be
There’s nothings quite as tranquil as a nice hot cup of tea.

Unknown

Happy Monday!

What’s in My Cup: Baked Apple Chai

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#whatsinmycup, food, food photography, humour, nature, nature photography, squirrels, tea, tea addict, tea cups, tea lover, tea time, what's in my cup

It would seem I’m not the only one enjoying apples these days.

Yeah, I see you. And I’d appreciate it if you didn’t leave your half-eaten apples in a row on the fence!

My little friend has been enjoying apples for breakfast nearly every morning this week, and today I thought I’d follow his example.

I reviewed David’s Tea Baked Apple Chai (formerly Spiced Apple) back in the Fall of 2019, and since then it has become a staple in my stash. Apple and cinnamon is a common pairing because, quite frankly, they’re made for each other. They work well in sweets, in savouries, and in tea! And they definitely work in this tea. The flavour is piquant – intense, sweet, tangy and spicy. I called it a “potpourri for all the senses” and I still stand by that statement. From the intense aroma of cinnamon, chicory, cardamom and star anise to the warm and spicy notes that dance and play on the tongue, it’s probably the best apple cinnamon tea I’ve tasted.

It’s a caffeine-free fruit infusion with at least a 5 minute steeping time and requires a generous amount. Since it’s comprised of chunky pieces, it will swell and fill the infuser quickly. A word of advice, use an infuser that will allow the fruit to expand as it steeps in order to extract the most flavour!

Or you can follow the example of my little friend here and squat in the snow and eat it raw. I just hope he cleans up after himself!

Love is a fruit in season at all times, and within reach of every hand.

– Mother Theresa

What’s In My Cup: Maple Rooibos

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#whatsinmycup, food, tea, tea addict, tea cups, tea lover, tea photography, tea review, tea time, what's in my cup

As the days turn colder (though we’ve really enjoyed an extended warm spell), I find my tea tastes change from the bright, fruity flavours of summer to something richer and spicier. This tea is a wonderful transition between the two.

Rooibos or Red Bush is a shrub from the legume family that grows in the mountainous regions of South Africa. Guess what colour it is? 🙂 Though prepared in the same way as black tea, it also has a sweet and earthy flavour. On its own or paired with other flavours, like vanilla or maple, it’s almost as satisfying as a cup of black tea, which is essential for a die-hard tea granny! There is no caffeine and the fresh leaves are high in Vitamin C. Not all red teas are Rooibos teas, so remember to check the label.

I wasn’t sure about this Maple Rooibos when I first opened the satchet. The aroma was very strong and sickly sweet. It reminded me of burnt sugar. Once steeped, the aroma was much lighter, but still had that sweet, burnt quality. The flavour, however, was well-balanced. Yes, sweet, but with an earthy, roasty undertone from cocoa shells and licorice root. It had the warmth and depth, and velvetiness I was anticipating. The colour was more of a golden red, rather than a deep red, but in the end, it’s all about flavour!

This President’s Choice tea also didn’t cost me my firstborn. I’ve said this before…just because a box of tea has a high price tag does not necessarily mean that it’s high quality. And just because something isn’t “the best of the best” doesn’t mean it’s not good.

It’s also calorie-free. I think Maple Rooibos will be perfect on rainy autumn afternoons, chilly winter nights, or anytime I’m craving something sweet! (Even now, I hear cookies calling my name…)

Today we will live in the moment…unless it’s unplesant, in which case we will eat a cookie.

Cookie Monster

What’s In My Cup: Ginger Peach

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#whatsinmycup, food, food photography, photography, summer, tea, tea addict, tea cups, tea lover, tea photography, tea time, teacup, what's in my cup

Peaches are coming into season soon, and I love the sweetness, tartness…and juiciness of a fresh, sun-ripened peach. Peach pairs well with ginger, so this morning as I prepared to put the finishing touches on my Dad’s wood-working project for my kitchen, I poured myself a cup of President’s Choice Ginger Peach tea.

Don’t let the brand fool you. Not all less expensive teas are “ less than”. This little sachet was flavourful – sweet and a little spicy (like yours truly)! The colour is an inviting rosy shade and the fragrance made my mouth water. The ginger was tempered so it provided heat without overwhelming the palate. True, it has a slight acidic and artificial flavour to it, but most peach teas do, and this was not obnoxiously so.

Peach is one of those fruits that don’t dehydrate well and the leaves aren’t peach flavoured. This tea is an herbal infusion, so no caffeine. It’s comprised of apple, blackberry leaves, citric acid, ginger root, hibiscus petals, rose hips, roasted chicory root, and natural flavours. It is definitely higher on the list of other peach teas I’ve tried, and like many others, I think it would make a fantastic iced tea for hot summer afternoons.

Especially with a good book or after a nap!

Summer afternoon- Summer afternoon. To me those have always been the two most beautiful words in the English language.

Henry James

What’s In My Cup: Pistachio Ice Cream

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#whatsinmycup, food, humour, ice-cream, tea, tea addict, tea lover, tea photography, tea review, tea time, what's in my cup

So, the heat advisors continue, which means a lot of people have been hanging out indoors to beat the heat, and they’re starting to get squirrely. I’m not quite one of those people…I prefer to stay in to avoid people, but I’m quite a nut, so this morning’s tea was David’s Pistachio Ice Cream.

I actually bought this awhile ago, tried it…and discovered: I’m don’t really like pistachios. I remember eating it as a kid…this bright green creamy dome on top of my cone…and I don’t remember ever saying “no”.

But there you have it!

This tea supports their Ethical Tea Partnership program, and contains a moderate amount of caffeine. It’s comprised of apple, black tea, almonds, pistachios, sweet blackberry leaves, natural cream flavouring and artificial pistachio flavouring. Aside from not being a fan of it’s nuttiness, it is both delicate in colour and flavour. As with any tea or infusions that include nuts, you will notice a slight oiliness on the surface of your beverage, but the texture is not oily. It is…kind of creamy.

David’s retired this tea recently, but has brought it back for another summer round, so if you like pistachios, better get it quick and squirrel it away.

I’m not sure ice-cream is the best way to beat the heat…but it’s worth a shot!

When I see your perfect body, I literally see all is the ice cream you’re not eating.

Unknown

What’s In My Cup: Vanilla Bean Black

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#whatsinmycup, food, garden, humour, nature, tea, tea addict, tea photography, tea time, teacup, what's in my cup

It’s one of my favourite smells in the world: vanilla.

It is one of the most widely used (and most easily recognizable) spice in the world, but it is only grown in 5 countries: Mexico, Madagascar, Tahiti, Indonesia and Uganda. Flowers on the vines of vanilla orchids, which originated in Mexico, are pollinated by hummingbirds or melipona bees. These flowers become pods, which when harvested and cured, become “vanilla beans”. It takes 3 years for the vine to grow, and flowers are only open for 1 day and must be pollinated within this time frame. Flowers can be hand-pollinated. Pods take up to 9 months to mature. They are about 10 cm long, and can contain thousands of black vanilla seeds.

The curing process may vary from region to region, but typically there are 3 steps:

1. Blanching in hot water to stop the maturing process and activate fragrant compounds.

2. Sweating, a months long process of wrapping and storing them in a warm, dark place and drying them in the sun.

3. Conditioning them by packaging them in wax paper and dark boxes for up to 4 weeks.

Just like tea leaves, the different climates, soils, curing methods and species of vanilla affects its flavor profile and characteristics.

Vanilla first made a recorded appearance in cookbooks in the early 1800’s. And thank goodness it did. It’s richly aromatic spice adds so much to desserts…and this morning in my cup in David’s Tea Vanilla Bean Black!

This tea combines the warmth and comfort of vanilla with the robustness of black tea. Other ingredients include coconut rasps, apple, bean peel, white hibiscus blossoms, and stevia extract. It reminds me a lot of Tetley’s Red Vanilla Rooibos, which is caffeine-free and also a very satifying vanilla treat! But unlike Rooibos, it is a rich, dark colour.

Like spending time in a garden, vanilla tea can help reduce stress and anxiety. In fact, Stanford researchers have said the chemical compounds in vanilla tea boost the brain’s production of a relaxant. Just inhaling the scent can relieve stress and anxiety in 90% of people…in less than 3 minutes.

It’s Monday! I’m inhaling…and tasting…and savouring my vanilla tea this morning…with caffeine…in the garden.

What’s in your cup today?

If you look the right way, you can see the whole world is a garden.

Frances Hodgson Burnett

Thanks to The Brilliant Kitchen for info. on vanilla!

Sorry, Hoover…

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#whatsinmycup, chipmunks, food, humour, nature, photography, tea, tea addict, tea cups, tea lover, tea photography, tea time, what's in my cup, whatsinmycup

Sorry Hoover…unlike last time, the tea cup is empty!

Keep calm and go nuts!