“Rose Petal Scones” Victoria – “The Pleasures of Tea by Kim Waller & Nancy Lindemeyer 2-1/4 cups all-purpose flour 2 teaspoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1/8 teaspoon ground cinnamon 1/4 cup (1/2 stick) cold unsalted butter,… Read More Recipe – “Rose Petal Scones”
“Blackberry Iced Tea” Victoria – “The Pleasures of Tea by Kim Waller & Nancy Lindemeyer 1/2 to 1 ounce pesticide-free marigold flowers 4 cups hot black tea, such as orange pekoe or Darjeeling 1 cup blackberries Honey, to taste 1. Remove the petals from the flowers. 2. Place 3 to 4… Read More Recipe – “Blackberry Iced Tea”
“Vanilla Milk Tea” Victoria – “the Pleasures of Tea by Kim Waller & Nancy Lindemeyer 1 cup milk One 2-inch piece vanilla bean, split 4 teaspoons English Breakfast tea 1. Pour the milk into a small saucepan. Add the split vanilla bean and bring to a simmer, stirring often. Remove the saucepan… Read More Recipe – “Vanilla Milk Tea”
Inspired music by “Nanette Workman” – “I’m a Woman” (Roots’n Blues – Album) “Soothing Tea” Victoria – “the Pleasures of Tea by Kim Waller & Nancy Lindemeyer 1 tablespoon pesticide-free linden leaves and flowers 1 tablespoon pesticide-free chamomile 1 tablespoon fragrant pesticide-free rose petals 1. Pour boiling water into the teapot… Read More Recipe – “Soothing Tea”
“Melon and Blueberry Sparkle” “Food for Thought” by Judith Ferguson, “Color Library Books Ltd.” 6 oz. Blueberries Sugar 2 Tbsps. Water 3 melons Champagne or sparkling white wine Wash the blueberries and remove any stems. Place in a saucepan with sugar to taste. Add the water and cook slowly until the berries burst… Read More Recipe – “Melon and Blueberry Sparkle”
“St. Clement’s Jelly” “Food for Thought” by Judith Ferguson, “Color Library Books Ltd.” Juice and rind of 2 small lemons 3 oz. Caster sugar 8 fl. Oz. Water 2 tbsps. Gelatin 1 pint orange juice Orange or lemon slice for decoration Combine the lemon rind, sugar and… Read More Recipe – “St. Clement’s Jelly”
“Spirited Apple and Blackberry Mould” “Food for Thought” by Judith Ferguson, “Color Library Books Ltd.” 1-1/2 lbs. Blackberries 1-1/2 lbs. Apples 3 oz. Sugar 1-1/2 tbsps. Gelatin 4 tbsp. Water 4 tbsp. Calvados or brandy Place the blackberries in a heavy-based pan. Peel, core and… Read More Recipe – “Spirited Apple and Blackberry Mould”
“Spiced Carrot and Nut Cake” “Food for Thought” by Judith Ferguson, “Color Library Books Ltd.” 8 oz. Plain flour 2 tsp. Baking powder 2 tsps. Mixed spice 12 oz. Granulated brown sugar Pinch of salt 8 fl. Oz. Vegetable oil 4 eggs, beaten 12 oz. Carrots, peeled and… Read More Recipe – “Spiced Carrot and Nut Cake”
Reflections on Canadian Culture From Below the Border
''Who can find a virtuous woman? For her price is far above rubies'' -Proverbs 31:10 KJV
Diary of a Literature, Nature and Istanbul Lover
Adapted & Original Dinner Entrees in the Mediterranean Tradition
Hotel Industry news as seen through the eyes of The Sandman Hotel Group
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