You’re invited to tea!

Always have a raisin spice cake on hand, and somewhere there’s a bowl of whipped cream, if anyone would like to sample what we call Heavy Cream up here.

Hope to see some new faces coming for tea this month!

Su has gone out of town for a richly deserved change of scenery, so I’ve invited everyone from her New Zealand tea up here.

She always has such wonderfully exotic creations for her teas and we shall miss them this month. Hopefully some of my efforts will fill in.

Thought I’d put a bit of chocolate icing on the chocolate cake. 😉 If it’s too rich add a dollop of cream!

I’ve got a question for everyone, to start the ball rolling:

When making traditional cheese & pickle sandwiches, describe the pickle. And do you use mustard on the bread?

I’ve used diced small sweet gherkins, which Americans call sweet pickle relish and use on hamburgers. The mustard (on the white/whole meal ones) is called Spicy, but that’s a relative term.

The cheese is a thick-sliced Swiss. Probably not neeearly as good as a British cheese, but easier to get over here.

Now please don’t stand on ceremony! If inclined to speak your mind on something, then do.

Above all, a HUGE welcome to my little patch and thank you so much for coming. Virtual hugs to all!

 

Dunking is encouraged!

I dearly love crackers, but these will be store-bought. I stock Jacob’s Cream Crackers & have loved them for yonks.

Will make a few more cheese & pickle to go with the chicken-cranberry spread….

PS/ If you’re on Instagram, see #virtualteaparty2020

Updated ~

• Ju-Lyn has made some scrummy cinnamon rolls and brought them for us to enjoy!  I’ll warn you that they’re absolutely delicious and light as air!
• Amanda, from A Home By the Sea, has joined us and written out her recipe for Carrot and Cardamon Cake on her blog.  Doesn’t that sound an intriguing blog name, and her Banana Bread looks perfectly delicious!