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. ๐Ÿ˜‰ 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!

 

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

Updated ~

23 thoughts on “You’re invited to tea!”

    1. Delighted you’ve come up from Australia to join us, Amanda – Welcome!!!

      “Cardamon” reminds me… When living in Silicon Valley I had access to wonderful loose teas and made decaf chai with cardamom pods, but of course they’re long gone.

      Will have to get the ground spice and give this a try as it looks & sounds wonderful!

      Thank you sooo much for coming, and sending along the recipeโฃ๏ธ
      ๐Ÿ˜˜๐Ÿ˜˜

      Liked by 1 person

        1. Haven’t had it in yonks, and had forgotten the recipe until you mentioned the cardamon! Guess it is fairly fragrant. Will have to dig out the recipe . . .

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    1. Picallili I’ve seen in a few shops, and I know it used to be fairly popular over here. For now, how about I stir a bit of mustard into this sweet relish and you let us know your opinion.

      Branston pickle is definitely more difficult to find ’cause I just tried. ๐Ÿ˜ž Am afraid you might have to bring your own, luv, but many of us would probably enjoy trying it.

      Liked by 1 person

    1. I’d suggest you use whatever bread is on hand, and see what you think… Not being familiar with all the bread varieties you have at home, am uncertain what flavours might be involved.

      I wonder if your palate is more used to spices than mine… that would also play a part.

      Might also depend on what you want to taste the most – the bread, cheese, or pickle…

      So many variables here!

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  1. Chocy cake looks delicious, and I love dill pickle and swiss cheese. I never thought to put them on a sandwich together. Now I am going to ttry that filling.

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    1. Do let us know what you think about the combination!

      And if you like the cake I’m happy to share the recipe. It’s a variation of Wacky Cake (a.k.a., Depression Cake).

      Liked by 1 person

        1. Oh! I’m sooo sorry, Sheree! ๐Ÿ˜ฟ

          If I’d known, I could easily have left out that half cup of milk in the chocolate cake. We’ll know for next time.

          Meanwhile, I’ve some lovely fruits just come in this morning. As I never know what’s available I couldn’t plan anything ahead.

          How about a bowl of organic fruits? We’ve got ๐Ÿ‡ ๐ŸŒ ๐ŸŽ๐Ÿ“?

          Again, my apologies for the dairy.

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