My copper kettle
and signals that
it is time for tea.
The fine china cups
are filled with the brew.
There's lemon and sugar
and sweet cream, too.
But, best of all
there's friendship, between you and me.
As we lovingly share
our afternoon tea.
by Marianna Arolin
The Hatter (also called the Mad Hatter or Hatta) is a fictional character in Lewis Carroll's "Alice's Adventures in Wonderland" and its sequel "Through the Looking-Glass". He is often referred to as the Mad Hatter, though this term was never used by Carroll. The phrase "mad as a hatter" pre-dates Carroll's works and the characters the Hatter and the March Hare are initially referred to as "both mad" by the Cheshire Cat, with both first appearing in Alice's Adventures in Wonderland, in the seventh chapter titled "A Mad Tea-Party".
But hosting your own tea party is another great option. The following links are some previous postings to get you started-so grab a hat
More food ideas
Continuing Tea Conversations with DIY Decorating Ideas
For more ideas go to search box on HOME PAGE and type in tea time there are several more tea times DIY ideas and foods.
While you are thinking and planning your tea party start with a slice of fresh lemon bread studded with juicy, plump blueberries and a hint of lemon zest. It's moist and the glaze with toasted coconut is really just an excuse to eat cake for breakfast! The bread is freezer friendly.
- 1-1/2 cups flour
- 1/2 tsp. salt
- 1 cup sugar
- Grated lemon peel from 2 large lemons
- 1 TB. baking powder
- 3/4 cup buttermilk
- 2 large eggs beaten
- 1/2 cup melted butter
- Juice of 2 large lemons, about 1/4 cup
- 1/2 tsp. each vanilla and almond extract
- 1 cup blueberries, rinsed and dried on a paper towel
- Preheat oven to 350 degrees.
- Whisk flour, salt, sugar, graded lemon and baking powder set aside.
- In a bowl beat eggs with milk, butter, lemon juice and extracts,
- Add eggs to the dry ingredients and combine only until mixed.
- Fold in blueberries.
- Grease well a loaf pan and pour mixture into a prepared pan.
- Bake @ 350 for about 45 minutes.
- Cool bread in pan 15 minutes and invert onto a cooling rack. With a long skewer poke holes in top of bread. Slowly drizzle glaze and baste top several times. Sprinkle with toasted coconut.