MOTHERS TEA, TRADITIONS & TEA

Annual Mothers Tea Honoring Jane

The thing about time…

When we are young, we are so very busy. Busy getting an education, busy building a career, busy having and caring for children and their many needs and later activities, busy shopping for groceries, new shoes for the kids, hair appointments, doctor appointments, yard work, laundry, cooking, cleaning ….. and at the end of each week, there is still a list of things we still didn’t get done. It’s ok, we still have time, until we don’t.

When we are young we think we have an abundance of time just waiting for us to spend later. As a grandmother who has not yet retired (a couple of years away), time becomes more and more precious. My daughter, her husband and my three grandchildren live five and half hours away and between my work schedule, their work schedules and the ever growing busy activities of each grandchild as they grow into lives of their own, attempting to coordinate uninterrupted time together has become an impossible challenge.

I remember when my mother retired, she suddenly had time to spare and fantasized about her family all getting together to take a cruise or some kind of trip together. While she and my dad now had the benefit of time, my brother and I, and our children struggled to clear our schedules all at the same time to make this wish of her’s materialise. We all thought we still had time, until we didn’t.

My mom passed away at the age of 75 with pancreatic cancer. The biggest shock to all of us including her. She was certain she had so much more time, but time for her, had ended.

Mother’s Day is a day to celebrate our Moms, but when Mom has gone to live with the Lord everything changes. Those who have their adult children and grandchildren living near, may be blessed with an afternoon brunch, lunch or even barbecue to spend time with those you hold so dear to your heart for at least a day. For those like myself that live at a distance, the day is less about me and more about my memories of my Mom and the pride I feel for my lovely daughter who is a wonderful Mom trying to find time for forming my grandchildren into beautiful little people.

My Annual Mother’s Tea was formed to gather with friends whose Moms have also gone to be with the Lord, and offers us each a place to share memories and celebrate our mothers.

Held on the first Sunday in May (so as not to conflict with the actual Mother’s Day holiday), we all have a rhinestone framed photo of our mothers that I like to think of as their crowns; that are placed before us at each place setting.

Each year we select a name from a teapot and the following year I create a tea theme that celebrates and honors that mother. Over the years we have found common ground between our mothers from different generations and drawn memories from just taking the time to sit and listen to each others stories.

This year, for our 4th Annual Mother’s Tea, we honored Kelly’s Mom, Jane Peacock. At our very first tea, Kelly recalled a memory of collecting the dried seeds of marigolds so her Mom could replant them in her garden the following year. These seed packets were created from my garden at the end of last year’s season, to use as favors for this year’s tea.

Kelly’s Mom was an eclectic lady, with passions and interests that challenged me in my effort to capture her spirit on this special day. In my previous post https://socialinteractionsandparties.wordpress.com/2022/04/21/a-little-racey-beachy-peacock-mothers-tea/ , I explain the table decor which includes themes of peacock, beach and NASCAR.

I of course had to include some fresh marigolds, and the flowers that Kelly most associated with her Mom which were yellow roses and daisies. Daisies are not readily available in my area, so I used chamomile that resembles a floppy delicate miniature daisy in the floral arrangements. I used purple irises in memory of Lydia’s mother that we honored last year and some lavender from my garden.

The tea I chose met with the beachy theme that was carried throughout the table setting and some of the menu. This tea by Teavana, Beach Bellini was delicious. A couple of the ladies don’t like tea, and this was a perfect choice. I sweetened the pot with honey and the pineapple mango flavor was light and very refreshing. It is a perfect Spring or Summer time tea hot or cold.

While I’m honoring a specific mother, I do try to inject a little piece of each mother somewhere in the day. One friend said her mother loved pineapple sorbet that I put a small scoop of in a fluted glass and topped with champagne for a pineapple bellini cocktail.

THE MENU:

Strawberry Citrus Salad

This strawberry citrus salad with honey balsamic dressing was served in memory of Jane, who added strawberries to various salads and was what Kelly described as the first time she can remember having fruit in salad that she learned to love. A fresh nasturtium flower dressed up the colorful bowl.

Mixed spring greens and wild arugula, sliced ripe strawberries, naval orange segments, marigold petals, feta, toasted slivered almonds (chopped) and honey balsamic vinaigrette.

Finger Sandwiches:

Grilled Ham and Gruyere Cheese Sandwiches (Kelly’s memory of a lunch date with her Mom) at a diner called Mayberry’s in North Carolina.

Pineapple chicken salad wrapped in sweet brown bread tied with chives and chamomile flowers.

Cucumber Radish with herby creme fraiche on white bread when fennel fronds.

Pink peppercorn egg salad in crispy pastry cups with violas.

At the top: Jane’s favorite sandwich, roast beef on toasted rye (topped with onion chutney and tarragon blossoms.)

A Palate Cleanser…

A splash of Spring celebrated with fresh floral ice bowls created to serve a mango sorbet palate cleanser between the tea sandwich and scone courses.

The inside of one of the ice bowls. Each bowl is unique and different.

These coconut macadamia scones were served with the mango sorbet and a side of pineapple preserves. https://www.teatimemagazine.com/macadamia-coconut-scones/

My framed table photo of me and my Mom on the beach in Bermuda.

The Pastry Course

Fig, date and citrus filled pastry envelopes with edible one hundred dollar bills to capture a memory of letters from Mom filled with coupons $$$. The full story and instructions for how to make these can be found in my previous post. https://socialinteractionsandparties.wordpress.com/2022/04/26/pastry-letters-from-mom/

I also served small eclairs and small slices of gentilly cake (a white cake with whipped cream and berry filling) that I did not get a picture of. Kelly said her Mom loved eclairs, and another of our friends said her mother loved berries (so that cake was for her Mom.)

Little winks from Mom…. Kelly told us about a hidden tattoo her Mom sported of a happy face that I put on the place cards. Her daughter told me that the family always laughed about how her grand-mommy loved boiled peanuts. So I presented a serving in a little covered cup just to Kelly in elegant tea fashion that gave her a smile.

As a wink to me and my planning this tea, I was in a bakery where I purchased the pastry shells for the egg salad and on the counter was a basket of happy face cookies. This one with the wink felt like a sign from Jane in her fun and playful way of letting me know I had captured her spirit and that she would be near on this special day.

As Mother’s Day approaches and we are all grasping for time, make sure to clear your schedule now and then. Saying no to something just for one day can make all of the difference in the world for your memories in the future. Once time is up, you can never get it back. In loving memory of Barbara, Edwina, Helen, Jane, Kathleen, and Mary.

MOTHERS TEA, SIMPLY ELEVATED, TRADITIONS & TEA

(Pastry) Letters From Mom….

Love letters from Mom with a little “coupon” inside.

These Italian fig cookie filled pastry envelopes were created for my Annual Mother’s Tea to capture a loving memory my friend Kelly had of her Mom. She shared that her Mom used to write her little letters and stick $100 bills inside that she called “coupons”. (Referred to as coupons because her Mom used to hide the $100 bills in her coupon envelope so that her husband wouldn’t know.)

While the idea seemed simple to create, it took two tries to get the results I preferred and an effort to recall all of the little baking tips I’ve learned over the years that had to be applied. For the same results, it’s important to follow the tested tricks and recipe below:

  1. You’ll need an envelope to use as a template. Mine was from a box of thank you cards 4 1/2 ” x 3 1/4 “. Gently open the envelope to create a flat template.

2. One box of refrigerated pie dough (I used Pillsbury) will make 3 envelopes. Sprinkle your surface with a dusting of flour, remove the dough from the little sealed bag and gently unroll on the floured counter. In order for all of the pastries to look the same and slightly puff, gather the dough sheet into a ball, gently knead together until smooth and then roll it out -long enough for two envelopes using the templates to measure. With a sharp point of a knife, trace the template to cut out the dough. Knead together the scraps and roll out again to create the third envelope. (See the images below that show how the rerolled dough makes a fluffier risen product. )

Shown here – on the left dough rolled out as is straight from the package; on the right the dough was kneaded together and then rolled out – creating a slight puff and prettier end result.
A scalloped pastry wheel used to trim the top part
of the envelope that will remain unfolded.

3. I was surprised by the details I had to pay attention to when making these, and learned from mistakes I made on the first try. If you look at the template I used above, the top triangle of the template is very sharp and pointed, while the folded up bottom is rounded. To add a little cute design, I used a scalloped pastry wheel on the sharp top portion of the envelope that will remain unfolded, resulting in an open envelope. Now transfer the dough to a parchment paper lined baking sheet pan (only 2 fit on one sheet) and place the pan in the refrigerator for 5 minutes.

4) I decided to use my stamp set, that I bought for last year’s tea (I made my signature sugar cookies decorated with dried edible flower cookies and a stamping of each mother’s name), to stamp “Love Mom” on the outside of the envelope. Doing it correctly took to extra thought and practice.

Originally I folded the filled envelope and tried to stamp it, but because the surface was let’s say “bumpy” and soft, the stamp did not come out clear or legible. I realized I needed to chill the pastry first (after cutting out the template as instructed above) before stamping.

5. After chilling for about 5 minutes, turn the pastry over with the bottom section at the top (in my case the rounded end). Stamp the message – I used “Love Mom” with a heart so that when folded under – the words are facing the correct direction. See below that when the pastry is turned over again, when the bottom flap is folded up, the stamp is smooth and clear.

Sugar cookies decorated with dried edible flowers and every Mom’s name.

6. I then had to learn the correct placing of my filling. (Recipe further below.) At first I placed the filling over the entire rectangle that would form inside once folded. In the messy version above, you can see that the filing is exposed above the envelope pocket. On my second try I lowered the filling to just below where the side flaps would overlap. Fold in the side flaps and then the bottom flap up using a light brushing of egg wash to glue it in place. Using a fork, dock the top flap to eliminate puffing in the oven. Place the prepared pastries back into the refrigerator for 5 minutes.

Pastry with fig/nut filling and folded.
Then lightly brushed with egg wash and sprinkled with sanding sugar.

The top inside flap “docked” (pricked with a small fork) to prevent puffing,

7. Finally lightly brush egg wash on the outside and then sprinkle with sanding sugar careful not to fill in the stamped message. Place into a preheated oven (350 degree F) for 12 minutes. Read the tip below to address areas that bake at different timeframes.

IMPORTANT TIP: Carefully watch the baking process around 10 minutes. If you look back at the two examples of my first and second bake, you’ll see that because I didn’t dock the top portion it bubbled (puffed) and cracked. It also baked faster than the lower filled portion. So in my second try I docked the top to stop the puffing and after 10 minutes I placed a piece of aluminum foil over the top part to stop it from browning any further, and then baked for another 2-5 minutes for no more than 15 minutes. Everyone’s oven is different, so you’ll have to watch closely to see what happens in yours.

8. Finally, one last reference to my first and second bake pictures. Originally I glued the dried edible flowers to the pastry on to the pastry with egg wash (or water was used on the cookies). My flowers are so dark, that the baking process made them darker and not as pretty. So I decided to attach the dried flowers after baking using a little store bought icing. However, if you have lighter colors to use, the baking process works fine. My edible flowers are violas that were pressed between two layers of paper towel and then pressed together with two microwavable plates. The microwave drying time varies depending on how much water in in the flower. Usually for violas or pansies it can take between 5 and 7 minutes, but only dry in two minute intervals and check after the first five minutes. When complete they are dry and fragile and feel a little like paper. Just don’t touch the plate for about 5 to 10 minutes until it cools down.

For the final touch I needed the $100 bill tucked in. So for the pictures above I just copied a $100 bill on the printer and cut the ends off of each side to tuck in. I actually ordered edible $100 bills on Etsy that are made of frosting that I will cut and should (according to the instructions) slightly melt into the pastry AFTER the baking process. (Don’t judge me if I chicken out and use the paper version.)

While these pastry envelopes or letters were used to represent a memory of someone’s Mom, they would have also made a cute dessert for a book club read involving read letters (that happens often in historical fiction) or a cute Valentine dessert with something like a strawberry filling.

What you’ll need to make the pastry envelopes:

  • Pre-made pie dough (I used Pillsbury) 1 box makes 6 envelopes
  • 1 egg (scrambled in a bowl with a teaspoon of water – for egg wash)
  • White sanding sugar
  • Dried edible flowers (optional)
  • Printed images of $100 bill or you can order edible versions on Etsy (optional)
  • Letter stamping (purchased on Amazon also optional)

How to prepare and bake – follow the narrative above that provides tips learned for the best results. Make the filling below a day ahead. These pastries can be made a day ahead and stored in a tightly sealed container once completely cooled to prevent any moisture from forming.

Cucidati (Italian Fig Cookie Filling)

The Cucidati (that my Mom called Italian Fig Cookies) are popular here in Southern Louisiana and served at the annual St. Joseph Day Altars. They were a special coveted favorite of my Mom’s, so much so that she eagerly attended an altar or two each year to seek out her little gifted bad of Italian cookies. The filling came to mind as it isn’t runny and tucked inside the pastry is very reminiscent of the cookie itself.

Adapted from recipe in the link https://www.familytabletreasures.com/italian-fig-cookies-cucidati/

  • 1 Cup Dried Mission Figs or Calimyrna Figs ,stems removed and chopped, about a 6-7 ounce package
  • 1/2 Cup Pitted Dates ,Chopped
  • 1/2 Cup Freshly Squeezed Orange Juice
  • 1/4 Cup Candied Orange Peel ,or Orange Marmalade or Apricot preserves
  • 2 Tablespoons Granulated Sugar ,or honey
  • Zest from 1 Lemon
  • 1/2 teaspoon Chinese Five Spice (or 1/2 teaspoon Cinnamon)
  • 1/4 Cup Almonds
  • 1/4 Cup Walnuts
  • 2 Tablespoons Dark Rum, French Brandy, or Orange liqueur such as Grand Marnier

Add all ingredients to a food processor or blender and process until a paste is formed and no large chunks are left. Place in a bowl and cover with plastic wrap. Place in the fridge to chill for at least an hour but preferably overnight so ingredients can meld together.

Edible $100 bills.

Some may ask why go to so much trouble for one of many elements of this mothers tea, but my friends and I are making a special effort to bring back to life some of our favorite memories of our mothers that are no longer with us on Mother’s Day. If you’re feeling the void we all do on Mother’s Day, consider creating your own little tradition to honor your Mom year after year. You’ll feel her spirit present with gratitude.

Suggested Music:

“I Remember You”- Trisha Yearwood

“Supermarket Flowers” – Ed Sheeran

“The Best Day” – Taylor Swift

“Mother” – Kacey Musgraves

“Tell Mama” -Etta James

“Mama’s Kitchen” – CeCe Winans

“Ring Off” – Beyonce

“Turned to You” – Justin Bieber

“Mother Like Mine” – The Band Perry

“Mother” – Sugarland

“Don’t Forget to Remember Me” -Carrie Underwood

“Mom” – Garth Brooks

“God Must Have Spent ” A Little More Time on You-NSYNC

MOTHERS TEA, TRADITIONS & TEA

A Little Racey, Beachy, Peacock Mothers Tea

I’ve been putting together a plan for my 4th Annual Mothers Tea over the past few weeks. Little memories have been shared from tea to tea and I’ve tried to carefully listen and make notes to reference as each friend awaits for their year to honor their Mom. This year we will be honoring my friend Kelly’s Mother, Jane.

Marigolds

At our very first tea, Kelly told us that she had recently been planting marigolds in her vegetable garden, to protect against insects. As she was planting, she recalled an image of her mother collecting the seeds from marigolds in her own garden to replant the following year. Her shared memory stayed with me, and as my marigolds began to wither I collected their dried buds and created seed packets for each of our guests as a favor. (See the past post: https://socialinteractionsandparties.wordpress.com/2021/06/13/a-marigold-memory-of-mother/ of how I dried the flowers and made the seed envelopes in mid-June last year in preparation for this year’s tea.)

Marigold seed packets as party favors.

Every year, in preparation for the tea, I offer a list of questions to each friend to help generate memories of their Mom’s favorite things – from pastimes to favorite eats. I then do my best to give a nod to those interests, flavors and memories as part of the decor and menu. Sometimes the list is minimal and a clear direction, while others offer new challenges of interpretation. Kelly’s list presented a colorful and uncommon Mom with interesting passions. While I may not be able to incorporate all of her notes into the tea, I always do my best to capture the spirit of our honored Mom.

Beaches

Kelly’s Mom was a thalassophile who loved turtles. Beaches provide everything from “peacock” sunsets to seashells and turtles in the sand. So for the invitation I used a pretty image from a wedding invitation and cut out the center. After a lot of cut and pasting the image created a frame for my invite. (Reason for the undesired lines in the image.) I then glued small shells around the border for a 3D affect and a string a pearls to highlight Jane’s photo. (We only have 7 or so guests at each tea and I do my best to be thrifty where I can. A mailed invitation is not only more fun, but also gives my friend a keepsake. )

What is a thalassophile? A person who loves and is magnetically attracted to the ocean and the sea. Many people say they enjoy spending time at the beach, especially during summertime.

I used six beautiful scallop shells gifted to me several years ago at each place setting to capture the beach vibe and tied each plate with peacock blue ribbon for a pop of color. Plain glass plates were used for the guests and a peacock glass plate for Kelly and her daughter.

For one side of the table decor, I used a Barbie beach chair set on processed graham crackers with sugar for sand,chocolate turtles (made in a candy mold), seahorses and shells with a sprinkle of very tiny real shells. Lastly a sandcastle (a salt and pepper shaker set found at Cracker Barrel) to create a beach vibe. The beach chair was a dark pink that I toned down with a piece of ribbon to better blend in with the cool, soft blues of the decor.

Peacocks

Several years ago, Kelly told me that whenever she sees a peacock, she feels it’s a sign from her Mom. When I questioned what the connection was, she explained that her Mother’s maiden name was Peacock. Now every time I see stationary or other items with peacock feathers, I think of Kelly and her Mom. Clearly this symbol had to be at the center of my table.

Photo by NAUSHIL ANSARI on Pexels.com

It started with the invitation. To add a touch of “Peacock” I printed an image of a peacock feather, cut around it and then glued it over a peacock blue ribbon as a seal on the back of the envelope. To protect the shells from getting crushed in the mail, I wrapped each invitation in tissue paper and applied 3D daisy stickers (one of two flowers that Kelly said reminds her of her Mom) before gently slipping each into the envelope to mail.

For the past three years I have used my small form mannequin as part of the centerpiece for my table. The first year, it was an obvious choice for the Seamstress theme that I decorated with pattern tissue flowers and measuring tape ribbon. Last year we had a Nurse theme and Lydia created a little white nurse dress and a blue cape with red trim similar to the uniform she remembered her Mom wore in the 1960’s. A vintage style nurse’s cap hung from the top to complete a little nurse.

This year I used the Peacock to elegantly dress the form mannequin (inspired by a designer dress I saw online). Small peacock feathers were used to shape the top, paired with ribbon I had in my craft box. As I cut the ribbon it curled under (much like a folded peacock tail.) As I began to run out of ribbon I placed shorter pieces on the front section, all pinned with pearl tipped straight pins, creating my own specially designed dress. I reused the measuring tape ribbon on the back and the sewing charms because Kelly’s mom (we learned from our seamstress tea) was also an excellent seamstress.

It takes a while to figure out my table decor for every event, but if I quietly sit and meditate on it, ideas begin to generate and I always figure something out. Because of all of the themed entertaining I do, I have to be on the lookout for little things I might need in the future for an idea I may have been holding on to. During the holidays while in Homegoods in what I call the “booby trap” section (the shelves of items on each side of the line while waiting to get to the register), I spotted two Artistic Accents Turkish hand painted glass plates with peacock feathers. There were only two and I wasn’t sure what I would do with them, but knowing I had the tea to plan, I decided to purchase them and figure it out later. I decided to use the two peacock patterned plates for Kelly and her daughter who was also invited, and plain gold rimmed glass plates for the other guests with the scallop shell tied to the center combining the beach and peacock notes.

A combination of Peacock and Beach.

NASCAR

Kelly’s Mom was also an enthusiastic RV NASCAR circuit fan. Full disclosure, this was stumped me for a good while. I originally had no idea of how to inject this into an afternoon tea, but in the end I was happy with what finally came to mind. I found clip art online to print the racetrack, NASCAR logo, finish line flags and lights. I cut out each of the figures and then attached each to white card stock with a glue stick. As it began to dry, the sides of the card stock began to curl up, similar to the stadium bleachers that surround the racetrack. So I cut it into a shape similar to the track and then rubbed the stick glue all over the outer area from the racetrack. I then pressed multicolored sprinkles to represent the crowd. I ordered two cars on Etsy that are ornaments (reason for the metal loop on the top). They are very small, but I was able to enlarge the print of the track to better match the scale of the cars and I decided I would give the cars to Kelly to put on her Christmas tree in memory of her Mom after the tea. The track was set in the middle of a white rimmed dinner plate and I used dollar store moss to create greenery around the outside of the stadium to look like trees, etc. This is being placed on the other side of the table.

NASCAR racetrack.

My table is basically ready for the coming weekend…. once Jane’s favorite cheerful flowers of daisies and yellow roses are added – it will add the final touch of brightness and light that I’m sure will attract Jane’s spirit to be with us on this special day we’ve created in her honor. Now onto the menu! Come back for the next post!

MOTHERS TEA, SMALL TALK, TRADITIONS & TEA

A Marigold Memory….of Mother

An event planner, whether for a party of 6 or 600 has to plan ahead, and in my case any chance of making things in advance is an opportunity to save time later. My Annual Mother’s Tea, held the first Sunday of May, is a tradition formed after my mother passed away and I was facing Mother’s Day without her. I invited a small group of friends who also lost their mothers to join together for an afternoon tea and share memories of them and from there a tradition was formed. As a way to make each year a little different, I wrote everyone’s name on a piece of paper and placed all of the names in a teapot. At the end of each tea (themed in honor of a mother) we pull a new name and honor that person’s mother the following year attempting to include memories, favorite flowers, special interests and/or careers including a menu filled with flavors that each mother would have loved.

At our most recent tea, my friend Kelly’s name was selected and in 2022 we will be honoring her mother Jane. Each year I’ve noted shared memories for future reference, and when I saw Kelly’s name I immediately thought of a memory she shared at one of our first gatherings about her mother saving marigold seeds.

Kelly shared with all of us that just a couple of weeks prior, she was planting marigolds in her vegetable garden, and a memory formed of her mother collecting the seeds from marigolds in her own garden. She confessed that as a child she didn’t understand why her Mom was planting the marigolds or collecting the seeds, but now here she was planting her own marigolds to protect her vegetable garden from insects and attract others that encourage pollination and healthy growth.

As she told the story, it reminded me of my own mother planting marigolds. She didn’t have a vegetable garden, but it seemed to be one of the few flowers that could stand the Southern California sun years ago. It also gave this party planner a great idea for a small memory favor to create for everyone at the table.

By mid-June, my own marigolds were beginning to struggle in the heat. As I pulled away the withered flowers from their plants, I realized this was an opportunity to dry the seeds and create the seed packets for next May’s tea that I had been thinking of.

I searched online for seed envelopes, but they were sold in large quantities when I wanted less than a dozen, and I wanted each to be pretty and femininely decorated to fit into my tea decor. So I then searched for free seed envelope templates. As I scrolled through the options I found this beautiful template by Glenda’s World. https://glenda-jsworld.blogspot.com/2013/09/seed-envelope-packets.html

I printed a sample and found that the size was a bit smaller than I wanted, so I then took a snipit of the image and pasted it to a blank page. This enabled me to expand the size to whatever I wanted. I printed the resized image. Once satisfied with the size, I decided I wanted the front to have a marigold rather than the date, etc. provided on the original. So I searched for free images of marigolds. I’m no graphic designer, but for years I’ve made what I want by printing, cutting and taping with matt scotch tape and then making a photocopy of the final image.

I cut out the center of the framed section on the template and then sized and fitted the marigold to fit inside. I then created and printed a bordered “Marigold Seeds” band, to cut and tape over the marigold image.

I found a pack of pearlized paper that I didn’t remember I had, and thought it would make a prettier envelop. After taping all of the edges down (above is before the taping), I smoothed it down carefully with a bone folder (a craft tool used for making crisp folds). I laid the prepared version above on my printer face down and then laid a white sheet of printer paper on top, finally printing a color copy on to the pearlized paper. The marigolds changed to a rose gold color and the green font looks gray (that I can’t explain), but all together it created a delicate image that was perfect! In fact as I was researching marigolds I found that there is a French variety of strawberry blonde marigolds that the image below looks very much like.

The printer ink has to be allowed at least 5 minutes to dry or the image can smudge. Once dried, I used the bone folder to carefully fold all of the edges of the template for a professional look. I originally tried using a little Elmer’s glue to adhere the back and bottom flaps, but you can see from the image above, it caused some puckering. So I used a glue stick instead. Due to the texture of the paper, I had to weigh the glued envelop down with a plate for about 5 to 10 minutes to allow the glue some time to dry and hold the flaps together.

When I first started experimenting with the original template, I printed several thinking I would glue the image of the marigold over the fonted information. But after some thought, I decided that wouldn’t look as professionally made. Rather than wasting the first set of templates, I formed each into envelopes and placed one behind each of the marigold seed filled envelopes that would allow my guests to use for their own seed collecting.

I then added a small pre-glued pearl at the bottom of each envelope and tied the two envelopes together with some sheer white ribbon I had in my supply of all occasion ribbon.

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Each envelop was filled with marigold seeds and then sealed with small gold heart stickers I had in my stationary drawer. In fact, everything used to make the seed packets were in my craft or stationary stash. So they didn’t cost me a penny!

My friend Kelly’s memory of her mother, has been carefully created into a small gift from the heart that I hope she can be proud of at next year’s Annual Tea, where we will honor her mother in other ways yet to be discovered.

MOTHERS TEA, SIMPLY ELEVATED, SPRING, SUMMER, TRADITIONS & TEA

Lemon Blueberry Whip (Simply Elevated)

When you’ve got lemons, make….

Photo by Ryan Baker on Pexels.com

Here’s a easy dessert for those hot days of summer…..

Lemon Blueberry Whip

  • 1 – 8 oz bar of light cream cheese (room temperature)
  • 1/2 cup granulated sugar
  • 1 cup of heavy whipping cream
  • 1 tablespoon of granulated sugar
  • the zest of one large lemon (or two small)
  • 1 tablespoon fresh squeezed lemon juice
  • 1/4 cup small chopped candied lemon (I used about 4 slices of a pack from Trader Joe’s)
  • 1 cup fresh blueberries
  • 1 tablespoon agave (or 1 teaspoon sugar)
  • pinch of salt
  • 1 tablespoon grape seed (or canola oil)

Preheat oven 400 degrees.

Yields 6 servings.

Reserve six fresh blueberries for garnish. Toss remaining blueberries with agave, salt and grape seed oil and place in a single layer on a small baking sheet with sides. Roast for 15 minutes. Blueberries will become dark, shrink some and create juices on the tray. Remove and cool completely to room temperature.

Place room temperature cream cheese and 1/2 cup sugar in a blender and blend until loosened and creamy (about a minute). Add lemon zest and juice and pulse a few times to combine. Stop, scrape the sides. Add the candied lemon peel. Pulse about 4 times.

In another bowl using a hand mixer whip one cup of whipping cream until reached to soft peaks, add one tablespoon sugar and whip to stiff peaks. Gently fold in about 1/4th of the lemon cream cheese until combined and continue by adding another 1/4th of the lemon cream cheese at a time until all folded together with the whipped cream.

Spoon the completely cooled roasted blueberries in equal portions into the bottom of each serving dish (small ramekins – I used pot a creme pots). Top with the lemon cream and smooth top with an offset spatula or backside of a spoon. Top with a fresh blueberry and lemon zest (optional edible flowers – in the photo are French lilac and chamomile). Refrigerate for 4 hours or overnight.

Served at my annual Mothers Tea – May 2021.
MOTHERS TEA, TRADITIONS & TEA

Nurse Themed Mothers Tea

I woke up this morning to the rumbling of thunder that I could hear in the distance. Within minutes the rain was thumping on the roof until the wind kicked in and sent it thrashing against the windows. I felt guilty asking the Lord to clear the skies so my long planned afternoon tea could go on as scheduled, knowing there were so many more important things happening in the world that needed His attention. Instead I simply chanted in my head “I trust You and know everything will work out fine.” I started with cleaning up the house, the usual vacuum, mopping, and a little dusting before settling into the kitchen to begin prep for the final menu items of today’s Annual Remembering Mothers Tea.

Lydia created a doll sized version of her mother’s nursing uniform for the centerpiece, along with a silk gladiola sample of the corsages she made.
I made a miniature corsage to pin to the cape.

The table was set and ready for the day. Several weeks ago when I asked what flower Lydia associated with memories of her mother, she immediately responded “gladiolas” and she went on to explained how her Mother used to make corsages with them. I searched and inquired everywhere for gladiolas, but was told that they were not yet in season. Giving up on the possibility of finding fresh gladiola’s for the tea, I purchased a couple silk stems at the local craft store and passed them to Lydia so she could create at least one corsage for the table to share with our friends. Another flower that Lydia remembered were irises. Lydia has irises growing in her yard, so our back up plan was to decorate the table with irises. I purchased a bouquet of purple blue irises that we mixed with yellow and a rusty shade from Lydia’s yard.

Yesterday I decided to cross the lake and head to Trader Joe’s where I always seem to find exactly what I’m looking for. I was so excited to find French lilacs and selected a couple of bouquets. As I turned to place the flowers in my basket, on the opposite side I came face to face with an entire section of gladiolas! They were all tightly closed, so I searched for a bouquet that had a few flowers beginning to open, thrilled to at least have a bouquet that I could place in a vase and gift to Lydia after the tea.

The Sweet Course

These edible flower cookies created by Chef Marcela Valladolid caught my eye a couple of years ago on Instagram, and I knew at some point I would have an event where I could recreate them. When browsing through my inspiration saves, there they were. https://casamarcela.com/las-pinches-galletas-how-baking-cookies-helped-me-reconnect-to-my-inner-creative-d72/

My herb garden was abundant with violas and pansies that I had planted a little over a month ago. Lydia and another neighbor gave me roses and coreopsis. I carefully dried a variety of flowers and petals between paper towels in the microwave and I ordered an inexpensive letter stamping kit on Amazon. With all in place the cookie baking began and I employed Lydia’s help to decorate the cookies with flowers. Six dozen was quite a task, but together we managed to finish them all in a little over 3 hours, but over 2 separate days.

What you’ll need: Alphabet Stamp; dried flowers; cookie dough and sanding sugar. (There are a few different options of alphabet stamps on Amazon in various price points. They are very small and a little tricky to change the letter on the little rail tray, and don’t forget, the letters have to be installed backwards to stamp correctly.

https://www.amazon.com/gp/product/B00L17HWZ2/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

Doing this part a day ahead will make the application time easier, but if done the same time as baking the cookies you may be in it for about half a day the first time.The first step is to cut clean, pesticide free, edible flowers with as little stem behind them as possible. Using the glass plate from the microwave, lay each bloom face down over two layers of paper towel. Once the sheet is full, carefully cover with two layers of paper towel and gently press down. Place a microwave safe dish that covers all of the flowers over the top.

Microwave in 30 second intervals for a total of 3 minutes. Let sit for about 5 minutes and remove the entire microwave plate, pressed flowers and press on top (be careful everything may be hot). The paper towels get slightly wet where the flowers were. The flowers aren’t actually dry until the paper comes out dry. Check after the 3 minute 30 second series. Each microwave is different and if not dried enough return and use a couple of additional 30 second turns. Gently remove the entire paper towel stack to a baking sheet and cover with another baking sheet leaving to further dry overnight for best results, but the flowers can still be used if not fully dried. I dried flat leaf parsley for the greenery. Oddly it was also very wet, but did not take as much time as the flowers, so be sure to check after about 2 minutes total in the microwave. Checking the result by pulling up a corner carefully and returning for more time if needed.

Remarkably, the flowers maintain their vibrant color even if their original color slightly changed.

With the flowers ready to go – on to the cookies.

Sugar Cookie with Lemon and Raspberry

Yields about 3 dozen cookies (used a 2 5/8th inch or 68 mm scalloped cutter)

  • 1 cup of room temperature butter (2 sticks)
  • 1 cup of granulated sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract (I used Mexican Vanilla)
  • the zest of one large lemon (or two small) yellow part only
  • 3 cups of all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons of freeze dried raspberries (crushed with fingers)
  • white sanding sugar

Pre-heat oven to 375 degrees.

In a large mixing bowl, cream together butter and sugar until smooth and creamy. Add egg, vanilla, lemon zest and crushed freeze dried raspberries and mix until well blended. Scrap down the sides of the bowl and mix again.

In a separate bowl, whisk together flour, baking powder and salt. With the mixer on low, slowly add flour mixture to the creamed ingredients. Once all flour mixture has been incorporated, put mixer on high and beat until the dough comes together and away from the sides.

Divide dough in half, form into a flat square and wrap each half into clear plastic wrap. Refrigerate for one hour. (If you refrigerate for long periods of time, the dough will be too firm, but you can let it sit out on the counter for about 10 to 15 minutes until is softens, but is still firm.

Open the plastic wrap and smooth out on the counter. Place the dough in the center. Cut another large piece of plastic wrap and lay on top. Roll out the dough to about 1/4th inch thickness (between the two sheets of plastic). This avoids drying out the dough with adding more flour and rolls out with less mess to clean up and after cutting out the cookies you can easily fold up the scraps with the plastic and re-roll.

Cut with desired cookie cutter and place each cookie on a parchment lined or silicon lined baking sheet. The cookies do not spread, but place about an inch apart. Place entire baking sheet in the freezer for 5 minutes. (I repeated and cut out all of the cookies with the remaining dough filling 3 baking sheets, each with a dozen cookies and placed all of the prepared sheets in the refrigerator or freezer).

Remove one prepared sheet after 5 minutes. Using a small bowl of water and a small paint brush, brush a small area on the cookie where you want to place flowers and arrange as desired, leaving space for word stamping if that is what you are going to do or it can be done with flowers only.

Once all of the cookies on the sheet are decorated with flowers, lightly sprinkle with white sanding sugar. (Important to sprinkle sugar prior to stamping word). If stamping with a name or word, now is the time to stamp. Gently press into the cookie. It actually works best if the cookie is a little more softened which is will be during the time it takes to decorate with flowers.

Return the cookie sheet to the freezer for 5 minutes (put your timer on) and take out the next sheet to decorate. After 5 minutes in the freezer, place decorated cookie tray into the pre-heated oven for 15 minutes. Take out of the oven and let cool for 10 minutes on the tray. Then move to a cooling rack until completely cooled. Repeat with the remaining cookies.

All of our mother’s names.

Originally I was going to make the cookies with only Lydia’s mother’s name, but the more I thought about it, I thought that all of the mom’s should be imprinted on the cookies. I decided to make a dozen dried flower cookies for each of my guests, stamped with their mother’s name. I saved one each to serve with the sweet course, and then stacked 10 cookies into clear bags and selected one to slip into the side of the stack, facing out before tying up with a tulle bow. Each were used around the table as place cards. I just asked everyone to sit where they found their mother’s name on the cookies.

Other items shared in the previous posts to complete the menu are pictured below.

The sweet course trio.

THE SANDWICH COURSE

The Scone Course

Mission Fig & Date Scones

topped with

Candied Orange & Marmalade

The Soup Course

Fresh Corn Coulis topped with shaved asparagus, fresh green peas, pea shoots, shaved fennel and corn kernels tossed in a white balsamic vinaigrette and edible flowers.

The Scone “To Go Boxes”

When I did a test bake a couple of weeks ago, the number of scones were so plentiful that I knew I would have enough to box and send home with the ladies. I purchased these white boxes at Michaels and lined the inside with floral tissue paper. Using mini sealed containers from the Dollar Tree, I filled each with the orange marmalade and candied orange that I garnished the top of those served with and glued some of the leftover dried flowers to the lids.

Me and my Mom on the beach of Bermuda.

As the first of my guests arrived, there was still a slight drizzle falling, but shortly afterwards the sun began to peek from behind the clouds. As we toasted our mothers and shared more memories of them, the skies had cleared and the sun was shining brightly. I was filled with gratitude for our time together and that my friends would return safely home, free of storms.

A Balsamic Fig Cocktail, one of Lydia’s Mom’s favorite flavors. Torani Balsamic Fig syrup and Prosecco.
Until next year – when we will honor Kelly’s Mother!
MOTHERS TEA, TRADITIONS & TEA

The Heart of Planning (The Menu) of My Annual Mothers Tea

My mother was not one to slave over the stove or bake a variety of goods when I was growing up. No homemade biscuits or cakes from scratch existed. In most cases she took the easy and economic route of canned and boxed options for meals and baked goods, convenience items created during her generation. However, later in her life when she retired, she took a cake decorating class and eventually became very adept at decorating cookies. My daughter’s baby and wedding showers had the most feminine, delicately iced antique baby carriage and wedding cake cookies that we all beamed over. I suppose it’s fair to say she had more time and patience to commit to honing these skills and spent hours making each exactly perfect and a work of art.

Sweet Corn Coulis with Spring Vegetables

Beautifully presented tea treats excited her greatly and she couldn’t wait to see what the petite finger sandwiches and pastries would look like whenever we attended a tea service. The pleasures of the tea for both of us began with the anticipation of how pretty the presentation might be and what surprising new items we might find. While I want a pretty presentation at my own tea parties, everything must also taste good.

The Menu

Photo by monicore on Pexels.com

The Spring Soup Course

Each year I’ve started my tea with a small cup of Spring inspired soup. This year I found a recipe in Food & Wine Magazine for a Sweet Corn Coulis created by Commander’s Palace Chef, Meg Bickford. Chef’s version included grilled shrimp that I omitted from mine.

Other substitutions or variations in my version included lime zest and juice (in lieu of lemon juice); white balsamic vinegar (in lieu of champagne vinegar); crème fraîche (in lieu of sour cream) and Greek yogurt (in lieu of buttermilk). Basically use what you have that has similar flavors. The amounts needed are far too little to go out and buy a whole container of buttermilk when you can use yogurt if you have it in the fridge. Lastly I slightly blanched the shaved asparagus ribbons and tips after the peas (that I used frozen in lieu of fresh). Otherwise, I followed the recipe as written. The thinly sliced fresh vegetables gently tossed in a bright vinegar and grape seed oil, and then gently laid upon the sweet corn coulis, provided the perfect green brightness of Spring I was looking for. The link: https://www.foodandwine.com/recipes/grilled-gulf-shrimp-with-sweet-corn-coulis

The Finger Sandwiches

  • Heart-beet canapés
  • Cucumber mint finger sandwiches
  • Smoked pimento cheese finger sandwiches (not pictured)
  • Crispy prosciutto egg salad with paprika lace and chive blossom

While I like to have some of the menu items reflect memories of the honored mother, I don’t want it to be overly obvious. I try to consciously make different menu items from year to year, but when there is an expressed favorite, then it should be there for the tradition of the day. Below are goat cheese “heart-beet” canapés as a fun wink to our Nurse Theme.

Heart-beet canapés.

No cooking necessary for this bright and cheerful canapé. All that is needed is a can of sliced beets and small log of blueberry crusted goat cheese (Walmart) and edible flowers. Using two larger slices of beets, place a sliced disk of room temperature goat cheese between the two beets and line them up evenly. Using a small heart shaped biscuit or cookie cutter centered over the top beet cut through the layers and that’s all there is to it! Garnished with a tiny dab of goat cheese on top and an edible flower like these garden violas, this little ruby jewel is ready for serving.

A fan favorite and sandwich that just always has to be part of a tea is the cucumber sandwich. To create a little update of freshness, I chopped fresh mint, added a little white balsamic vinegar and tossed it into thinly sliced ribbons of Persian cucumbers.

Spread crème fraîche and a little mint thinly sliced mint on one side of two pieces of thin sliced bread (like Pepperidge Farm). Lay the thinly sliced cucumber ribbons over the crème fraîche of one slice and then place the second piece of bread, crème fraîche side down, on top. Place more thin slices of cucumber over the top of the sandwich. With a sharp knife, remove the crust from all sides. Now cut sandwich in half to create two rectangular shaped finger sandwiches. Top with a small mint leaf and chamomile (or other edible) flower for garnish.

Mint Cucumber Sandwiches

Smoked Gouda Pimento Cheese Finger Sandwich

Lydia said her Mother loved pimento cheese and had recently discovered a smoke gouda pimento cheese dip (from Sam’s Club) when visiting a friend that she really enjoyed. So I assigned this finger sandwich to her. I do not have a “test” version of her sandwich for this post, but you’ll be able to see it in “the tea day” post.

Smoky Gouda Pimento Cheese

The great thing about egg salad is that anyone can make it. Boil a few eggs, peel, smash into a crumble, add mayo, a little salt and pepper, some paprika and you’ve got egg salad. What I don’t like, is its lack of texture. So I thought I’d punch it up by crisping some prosciutto in the oven and then placing a little sheet this tasty bacon-like flavor on top of the egg salad for a little extra texture and crunch. To garnish I sifted sweet paprika over the lace edge of a paper doily to create a lacy background before I cut two small slits in the bread and wove in the stem of a chive with a blossom on top. Finally a couple of chive ends were added to create a little leaf for the flower.

Crispy Prosciutto Egg Salad with Sweet Paprika Lace and Chive Blossom

The Scone Course

I asked Lydia to think about what her mother’s favorite flavors, fruits, etc. and wanted to incorporate some of those into the into the menu. Only a few items came to mind, which included figs (recalling images of her mother eating Fig Newtons); cherry came to mind, lemon and pimento cheese. An odd combination, but I knew I could find a way to incorporate the flavors into the menu. The pimento cheese will be used in a finger sandwich.

For the scone, I found this fig and pear recipe in Teatime Magazine (the link to the recipe can be found below). I did not use pears in my version, but instead used chopped dates, and topped with orange marmalade and diced candied orange. I decided to a little larger heart cutter for these.

https://www.teatimemagazine.com/pear-fig-scones/

Fig and date scones with orange marmalade and candied orange.

The Sweet or Pastry Course

I haven’t created samples or test versions of all of the sweet course items, but I typically make something fruity, something with chocolate and something pastry. For now I’ve made a small wink to Lydia’s mother’s “cherry” flavor reference with these chocolate liqueur cups, filled with French black cherry preserves and a Griottines (brandied) French cherry on top.

Griottines are cherries macerated in eau de vie or kirsch,
common to Fougerolles (Haute-Saône) in Franche-Comté,
eastern France. They can be eaten alone, or
used in a number of local dishes both savoury and sweet.

Simple and quick, but a tasty small bite of chocolate cherry, each cup is filled with about a teaspoon of black cherry preserves (pump with small cherries) and then topped with one Griottine (brandied cherry) and a tiny edible viola flower.

I hope you’ve enjoyed this peek into the preparations of my Mothers Tea menu items. Just two short weeks away! Be sure to come back to see how the party came together and the rest of our menu. So looking forward to our special day of remembering our Mothers and specifically honoring Lydia’s special Mom this year! Here’s to Mothers and Nurses everywhere!

MOTHERS TEA, TRADITIONS & TEA

The Heart of Planning My Annual Mothers Tea (Nurse Themed)

Heat-beet canapés with blueberry goat cheese and edible flowers.

With fingertips gently placed on the underside of the wrist, we can feel the gentle pulse of our heartbeat, the sound of life pulsing through the veins. Most often a slow easy rhythm, that can easily move to a fast racing beat when excited or exerted. It is this first joyful audio a young mother anxiously longs to hear, during the first ultrasound, that confirms her little embryo is indeed alive. Our heartbeat is a gift of life given to each one of us, by our mother. But one day, for some earlier and others later, the heartbeat that gave us ours stops, and they have gone home to the Lord. It is a void that I didn’t know what to do with, especially when Mother’s Day would come around each year and I no longer had my mother to share the day with.

Mom and I on beach in Bermuda.

I decided about four years ago, to reach out to some of my friends who had also lost their mothers, and suggested an idea of hosting an annual tea the weekend before Mother’s Day, to gather and spend an afternoon sharing memories of our mothers. The idea was well received with appreciation I never expected. And so a tradition was formed.

After the first tea, I wrote each name of the attendees on a piece of paper, folded and placed it inside of a teapot. I suggested that at the end of each tea, we would pull a name from the teapot and the following year the tea would be designed in honor of that person’s mother. This would not only make each year a little something new to look forward to, it would also help us to learn more about each individual mother.

The following year our tea was in honor of Katherine, a mother who was a Seamstress. From memories shared by my friend, she remembered picking blackberries with her Mom ( blackberry scones) and her sister remembered how she would cut flowers from their yard and then wrap them with wet paper towels and plastic wrap so they could bring the flowers to their teachers (fresh flowers on the table). Their memories helped spark similar or different memories of the rest of our group. Through our conversation, we learned our mothers had things in common and yet had never known each other. ( The Seamstress themed tea can be found in the Tea & Traditions category.)

With this year’s Mothers Tea only 30 days away, and my work days being very full, I would have to get to work quickly to create a special day like those we’ve shared in the past. The name pulled at the last tea was a friend who couldn’t make it to this year’s event, due to travel plans. (Ironically her mother’s theme was going to be related to travel). I selected a new name from the teapot and the winner was Lydia.

Shortly after selecting her name, I sent a list of thought points to help generate memories of her mother that we could gently infuse into the decor and menu. The list included different hobbies or interests, a favorite color, a favorite flower or flowers, food flavors and other interests that I may be able to use as inspiration for some of the tea sandwiches, pastries and scones. With these tidbits of information, I would then let my mind do its best to create a memorable table decor, menu and favors that hopefully somewhat represent her mother.

Photo of Lydia and her Mom from a cruise.

The first flower that came to mind for Lydia was the gladiola. She remembered her mother deconstructing and creating corsages with them. We discussed some ideas for using gladiolas in the table decor (if they are available to purchase when we need them), but I first needed to create an invitation to send to the other ladies.

Lydia is a very talented artist, and I wanted her to apply her special artistic gift to creating the invitation. I handed her a box of blank cream notecards that were stored in the back of my desk drawer, and asked her to create gladiolas on the front of each notecard, explaining that I would then print and paste the invitation text inside afterwards. A day later, she delivered these six differently designed, beautifully drawn and colorful notecards. If we are unable to find fresh gladiolas for the tea, they have at least made an appearance on the invitation.

Lydia’s sketched and colored gladiolas.

Now it was my turn. I had to create the invitation text honoring her mother and her years of service as a nurse. I requested a headshot photo of her mother and she brought me several to choose from, including a couple of her mother in her 1960’s nursing uniform and cap, but they were so dark that we chose the image below that was originally in sepia. I took a picture of it with my phone and edited to black and white, making the image clearer to see.

Using an old school method of cut, paste and tape, I found this pretty stethoscope with roses image online. I printed it, gently cut it out with small manicure scissors and after three or four edits of moving the text and photo, finally framed the top of the invitation and image of our honored mother.

After searching through my desk of supplies, I found a pearl monogram that I decided to pull the little pearls from and place in a few areas to add a delicate three dimensional touch. With a glue stick and very finely pointed culinary tweezer, I pulled and placed the little pearls along the top border and used a larger pearl for the center of the stethoscope.

Once completed and all tucked into envelopes, I placed a gold wax seal on each before mailing to the other ladies.

The Table

With the invitations in the mail, it’s time to brainstorm for the table decor, favors and menu. For our seamstress themed tea I decorated my padded jewelry mannequin with tissue flowers that also incorporated the tissue pieces of an old pattern and measuring tape ribbon. As I wrestled with ideas for our nurse themed table, I found myself returning to my little mannequin.

Seamstress Themed Centerpiece

I searched for images of nurses in the 1960’s and sent one of the pictures to Lydia to ask her if it was the way her mother dressed. Her response was “exactly”. Once confirmed, I searched for a nurse cap, thinking of somehow decorating it and hanging it at an angle on the same mannequin form. I also ordered a symbolic nurse’s pin.

Rod of Asclepius Nursing

The rod of Asclepius (single snake around a staff, no wings attached) which is featured on the Star of Life, symbolizes healing. Again using a snake, the serpent sheds its skin and is a symbol of rebirth and fertility. The staff is a symbol of authority and represents the god of medicine.

When the cap and pin arrived I asked Lydia, (conveniently also my neighbor) to come over so I could share the idea I had for the table centerpiece. I demonstrated how I would set the cap on the mannequin and imagined trying to make a little white tissue paper nurse dress or decorate the body with white flowers. Lydia said her Mother wore a cape (that I recalled seeing in many of the images I found of the 1960’s nurse uniforms) and suggested she could make a little cape and dress for the mannequin form with some scraps of fabric. She also remembered she had the actual pins her mother wore.

Two days later, she delivered this adorable doll-like version of her mother’s 1960’s nursing uniform perfectly dressing my little mannequin form. We joked that from the back, the life-sized nursing cap looked a lot like Sally Field’s flying nun (for those of you old enough to know of the television show from the late 1960’s). Her mother’s name tag was so small is looks like it was made for the small version model she created. It was simply hard to believe how cute it turned out. (Her mother would be so proud of her.)

As part of her memories, Lydia also shared that she thought she got her love for reading from her mother, who read stacks of Harlequin romance novels that she hid away. Lydia confessed with a giggle, sneaking books from her mother’s hiding place to read them. As a cute nod to this memory, I found several Harlequin romance novel covers on Pinterest. I decided to take snap shots of several “nurse” themed novels and create little book covers to place around the table.

Nurse Themed Harlequin Romance Novels

When going through a list of things associated with nursing, I thought of gauze for wrapping wounds, bandaids, medications, syringes for giving shots, thermometers and so on, but very little could be translated into something pretty for the table. I didn’t want things to be too literal. I thought of making some kind of rosettes with the gauze or a ribbon with bandaids, all of which looked awful. Frustrated I pushed it all aside.

A gauze bow, with the nursing symbol pin and glittered pill bottles.

Finally, I had a bright idea! I had just thrown away a large plastic bottle emptied of my gummy vitamins. I pulled it from the trash washed it and sprayed it with some gold paint. I glued a pretty nurse’s cap image I printed from online that matched the inside of the invitation, outlined it with pearls to simulate a pill bottle label and then glittered the outside of the bottle. With a slightly smaller bottle I also spray painted I then covered the surface with brown glitter and another label, also outlined with little pearls.

Placed at the base of the mannequin form and hopeful to have fresh gladiolas on the day of the event, for now I staged this photo with a silk version. The only thing left to do is surround the center with some colorful fresh flowers and tiny bud must be added to the cape for a corsage.

The Favors

For the seamstress themed tea, I made pin cushions with espresso cups (that looked like small teacups).

Lydia and I talked about making corsages (like her mother made) for each of the ladies (which still may happen if we can find gladiolas), but I wanted something that would fit in with our Nurse theme for this year’s favor. On the same evening I thought of the glitter pill bottles, I also thought of travel sized first aide kits. I searched for a cute version for a long time online, but they were either too large or too expensive and none had the feminine appearance I wanted.

Travel sized first aide kits for this year’s favors. Using bottle labels found at Michaels, I printed pink first aid crosses to glue to the center, placed a few little pearls (to match the invitation) and a small shear white bow for the perfect nurse themed favor.

I remembered my little travel sized kit that was tucked away in my suitcase. Its simple white case was perfect for dressing up with paper or clip art that I would have to figure out IF I could find the quantity I needed. Luckily for just a couple of dollars each, I found the quantity I needed at good ole’ Walmart (in the area with all of the travel sized toiletries are). I went to Michaels in search of some paper that I could create a cover with. While browsing around the store for inspiration, I found some Spring items marked down and bought a pack of bottle labels by Celebrate it.

Back home, ready to figure out my design, I pulled out the paper I had purchased and started trying to figure out what I would do, when the labels I bought caught my eye. I decided to open the package and discovered there were two labels that were the perfect size and looked similar to the art I used inside the invitations. I put one kit together and then immediately went online and ordered two more packs (there were only 2 of the size I needed in a pack) to ensure they were ready for pickup the following day so I could make all of the kits look the same. It’s when little things like this come unexpectedly together that I enjoy what I’m doing the most. One might say the spirit of Lydia’s mother is gently guiding our plans together in a beautifully un-orchestrated way.

Inside the package I was surprised to find small labels that fit perfectly into the center of the kit.

Until the day of the tea, my table is set and ready with only the fresh flowers missing. So for now I will move on to the menu once again trying to capture a little of Lydia’s mother in some of the items.

Our pulse, our heartbeat was given to each of us by a mother.  We grew with the Lord’s blessing inside our mother’s womb, heartbeats at times in unison, until we were completely formed and expelled to become over the years who we are today. Follow along as we continue to put our hearts into the planning of this special day in honor of our mothers.

Note: Nurse’s Day is May 6th. Thank and honor the wonderful nurses in your lives this year.

MOTHERS TEA, TRADITIONS & TEA

Mothers Tea: Seamstress Theme – 2019 “The Day”

[The full planning of this tea can be found in “Traditions & Tea” section.]

The morning of my annual “Remembering Moms Tea” started gray and stormy, with thunder and lighting rumbling through the sky as I gathered ingredients and consulted the list of things to do for the final preparations and touches. The weatherman promised the skies would clear up around the scheduled time and while there was a slight drizzle at the start as my friends began to arrive, the rain had a left a cool freshness in the air, highlighted by the sun. We were a smaller group this year, some of our friends were out of town, but this intimate gathering shared wonderful memories.

When my guests were settled in their places at the table, with their framed photos of their Moms, I started our tea with what I’ve decided will be our theme song from this point forward. It so beautifully proclaims our purpose for gathering and summons the spirits of our mothers into our hearts. Earlier this year I saw a re-run of Trisha Yearwood’s cooking show, and at the end she sang a song that she wrote for her mother called “I Remember You.” I knew it would be the perfect song to set the tone for my tea. Trisha’s heartfelt lyrics emotionally charged the room and served as our prayer to start the tea. [Another great song that I’ve used at a previous tea is Ed Sheeran’s “Supermarket Flowers” written for his grandmother that he refers to as Mum.]

Gerber daisies were used to add a bright pop of color
and highlighted the orange spools of thread in the table runner.

Afterwards I served the soup course, sandwiches already on the table, while my friends visited and caught up with news since they had last met. Once everyone was served I had each pull out the envelope pattern I had sent with their invitation and asked them to share and tell us about the pictures they brought of items their mother’s had sewn.

While most of us struggled to find photos, two of us had pictures of dancing costumes and prom dresses. Another had photos of her and her sister in what looked like little red velvet dresses. One forgot her photos, but picked a dress from her wardrobe to wear that reminded her of the dresses she favored that her Mom had made for her. One’s Mother didn’t sew, but paid someone to sew clothes for her. Her mother however, did beautiful crocheted items and she brought a couple of items to share with us including a little infant dress. One friend brought and shared a beautifully made tweed two piece suit (jacket and skirt) with a lined jacket and covered buttons that looked like it was straight from the finest department store, that her mother had sewn in home economics in high school.

While we all shared that as young girls we longed to be able to buy our clothes from the coveted Sears & Roebuck catalogs or stores of our time, we realize now how we were simply too young to appreciate the hand crafted, one of a kind designs we were privileged to wear a young girls.

THE SOUP COURSE

The recipes for this soup made with Spring vegetables and the tea sandwiches below can be found on “Teatime Menu” in Traditions and Tea category.

Carrot & pea soup.

THE SANDWICH COURSE

  • BASIL BLT
  • OVEN ROASTED SALMON -CUCUMBER BITES
  • EGG SALAD WITH SWEET PAPRIKA
  • CRANBERRY PECAN CHICKEN

THE SCONE COURSE

I tried a few times to get some ideas from my friends, as to the types of flavors or foods their mother liked so I could attempt to incorporate a little of it into my menu. I didn’t get very much help, but ironically, it was as if their mother made herself present all on her own. A couple weeks prior to the tea I was talking with my friend who still couldn’t think of anything to help me and I mentioned I was thinking about making these blackberry scones. I asked if her mother had a favorite berry – her response “blackberries”! I laughed – “Well there you go”, said. She remembered that she and her sister used to go with their mother to pick blackberries. So these pretty scones that I found on Pinterest were the perfect choice.

THE PASTRY COURSE

The sweets and pastry course: 1) I also learned that my friend’s mother loved chocolate covered raisins. To elevate that treat I made chocolate truffles with milk, semi-sweet & bitter sweet chocolates mixed with a little Chambord & whipped cream; currants were used in lieu of raisins. The chocolate was formed into gold candy paper cups. The tops were dusted with cocoa powder and embellished with sugared violas. 2) Pastel button sugar cookies were a must for a sewing themed tea. They were flavored with vanilla bean paste, almond extract, lemon and lime zest. 3) To save myself a little work, I visited a local bakery and purchased the lemon cream tarts.

As my friend circled the table she noticed my Mom’s Battenburg lace table cloth. She paused and said, “Mom loved Battenburg. She even tried to make it.” (Another touch of her Mom without knowing.) When the table was cleared and the dishes washed, I told my friend I wanted her to have the flowers on the table. I searched for a glass jar or plastic container to place them in for her ride home, but she insisted on a few wet paper towels that she wrapped around the stems and grabbed a left over piece of foil from the counter to seal in the wet towels. “That was another of your mother’s gestures.” I told her. Her sister had told me the year before that she remembered her Mom cutting flowers from her flowerbed and wrapping them with wet paper towels and plastic wrap or foil so they could bring the flowers to their teachers. As I said, her Mom’s spirit was there.

As an exercise to help us remember our Mom’s, I had found this journal sometime in the past year at a book store, “Your Mother’s Story, Mom I want to know everything about you..” I purchased it for the purpose of filling responses its pages of questions for my own daughter over time, and as I read the questions I decided I could use a few to generate some interesting memories at my tea. I selected some of the questions and reproduced them on to slips of paper, that I then folded and placed inside one of my vintage sewing pattern envelopes I had made. I passed the envelope around for everyone to take a question and asked them answer the question in the way they thought their Mother would.

The questions varied from the craziest thing that happened with our Mom; the hardest conversation we ever had to have with our Mom; an unexpected turning point in our Mom’s life; advice or techniques that our Mom learned from her own Mom that she passed down to us and so on. We shared some funny stories, some difficult turns and some sweet stories as was our goal -we remembered our Moms.

Over our few years of meeting over tea and talking about our Moms, we’ve discovered our childhoods in many ways had a lot in common. Most of us had our clothes made by our Moms on their sewing machines, and most of us longed to buy clothes at Sears like the other kids. Most of us can remember our Moms cutting flowers and wrapping them in paper towels so we could bring them to our teachers, and oddly a few of them also loved chocolate covered raisins like the Mom we celebrated today. While we are purposely allocating time to spend remembering our Moms, we are also finding common ground among ourselves.

As my friends left to go their separate ways, I knew in all of our hearts that song was playing again in our mines, Mom – I remember you……

MOTHERS TEA, TRADITIONS & TEA

Teatime Menu- The First Edition

Hosting an annual tea pushes me to search for and create new ways to serve and present the menu from year to year. I first challenged myself in this way a decade ago for my daughter’s baby shower. My goal was to serve food in an uncommon and new way. Spinach (green) filled with roasted pepper mayo (I blended jarred roasted peppers with mayo) and thinly sliced turkey and sun dried tomato (red) tortillas were filled with wasabi mayo and thinly sliced turkey – each were cut with a round cookie cutter (about 2 1/2 in) and skewered. While I want everything to be pretty and different for these events, I also want everything to be flavorful. Below is the first edition of tea menu options I have used in a prior year or created for this year’s Mother’s tea.

Front to back, Carrot Walnut, Queen’s Coronation Chicken Salad, Cucumber Avocado

CARROT SANDWICHES

  • 1/2 cup of Mascarpone (room temperature)
  • 1 tablespoon chopped walnuts
  • 1/4 tsp. Chinese 5 Spice (or cinnamon)
  • pinch of kosher salt
  • julienned carrots
  • raisin bread
  • thin carrot slices (on mandoline)
  • carrot leaves or flat leaf parsley (to garnish)

Mix mascarpone, chopped nuts, spices and salt in a medium bowl with a fork or spatula. Spread mixture on to one side of two slices of raisin bread. Place julienned sticks of carrots over spread of the bottom slice and top with second slice of bread. (The spread on both slices help hold everything together.) Using a sharp knife (or electric knife), cut and trim to remove crust and form rectangle shaped sandwiches (2 to 3 per – depending on the width of bread slice.) Place a small dollop of mascarpone spread on the top of sandwich (acting as the glue), place a small piece of walnut, thin sliced carrot and leaf for garnish.

CORONATION CHICKEN SANDWICHES

This sandwich was adapted from Queen Elizabeth’s Coronation tea sandwiches in Tea Time Magazine. For garnish, remove the crust from the bread and cut diagonally. Spread apricot jam on one edge to adhere toasted slivered almonds. https://www.teatimemagazine.com/coronation-chicken-salad-sandwiches-recipe/

CUCUMBER SANDWICH

Cucumber sandwiches are not complicated, but often lack in flavor. This version was prepared with thin white bread, a herbed or dill cream cheese spread (room temperature), thinly sliced avocado inside the sandwiched bread and crust removed. Sandwich cut into 4 squares. Thin ribbon slices of English cucumber made with a mandoline or vegetable peeler, are stacked on top of the sandwich secured with a pretty pick. A little dill for garnish.

Rather than having a 4th finger sandwich, or a traditional
egg salad sandwich, I served deviled egg baskets (inspired by Pinterest). Alfalfa sprouts inserted inside the egg cups to create a “nest” for eggs to sit on (lifted for easier access)
and chive blossoms from my garden.

BASIL BLT

Fresh basil mixed with mayo, a layer of crispy bacon,
halved cherry tomatoes, and Spring baby lettuce.
  • German Dark Wheat (Pepperidge Farms) 8 slices yields 12 tea sandwiches (3 per 2 slices)
  • Fresh basil (2 teaspoons) chopped and small cluster leaves or small whole leaf for garnish)
  • Zest of a lemon and 1/2 tsp lemon juice
  • 1 cup mayonnaise
  • 24 half slices of cooked bacon (crispy) blot away grease
  • 1 pint on the vine cherry tomatoes (or cherry tomatoes) -sliced into 1/8th inch disks; set aside in a bowl and drizzle with white balsamic vinegar, sprinkle with 2 pinches of salt, 1 pinch of black pepper.
  • White balsamic vinegar (above)
  • Spring mix lettuces, arugula or baby spinach

Lightly toast all slices of bread. Mix mayo, lemon zest, juice and chopped basil. Coat one side of all toasted bread slices crust to crust. Top one side of toast with the spread with 3 half slices of bacon. Next layer sliced tomatoes, then greens, slice of toast on top. Remove the crust from the edges and then cut sandwich into 3 equal rectangles. Top with tomato slice and small basil cluster of leaves or a single small leaf. Place a decorative pick through the garnish to hold sandwich together.

EGG SALAD OR DEVILED EGGS

These deviled eggs were so much prettier than an egg salad sandwich, I was able to use my chives and their blossoms from my garden. For a variety of beautiful deviled eggs I recommend the blog “She Keeps a Lovely Home”. You can also find images of her eggs on Pinterest. I made her Bloody Mary deviled eggs for a brunch and they were excellent.https://www.shekeepsalovelyhome.com/

SALMON CUCUMBER BITES

As an alternative to a cucumber sandwich (to omit some of the bread), I used an English cucumber slice (about 1/4th inch thick to hold the topping); mixed together chopped dill with creme fraiche ( or sour cream) dolloped on top of the cucumber, sprinkled with everything bagel seasoning (Trader Joe’s or make your own); flaked broiled or baked salmon; garnished with chopped chive and a sprig of dill -chive blossoms separated into smaller pieces.

In lieu of a sandwich, these mini puffed pastry tomato, goat cheese tarts. They are also a great picnic item.

SCONE COURSE

For some reason my scone course never seems to get photographed. Part of the problem of being the cook, the host and the photographer – is that it’s very hard to do everything!

My favorite scone is a cranberry orange version on Martha Stewart’s website. I have also used the same recipe with fresh or frozen blueberries and lemon zest. Slight adjustments have to be made due to the liquid produced by the berries. I also created a lemon glaze to drizzle over the top.

For this year’s tea: When I told my friend that I was going to make these blackberry cream scones from Pink Piccadilly Pastries http://pinkpiccadillypastries.blogspot.com/2016/06/cream-tea-scones-with-blackberry.html – she said it was her mother’s favorite berry and that she and her sister used to help her pick blackberries. So without knowing, I had picked the perfect scone. For my own spin to the original recipe I added about a tsp. of lemon zest and vanilla paste in lieu of extract to the batter. For the filling I decided to use mascarpone & whipped cream due to the density of the scone from the test bake that I believe will hold up more firmly. A dusting of snowy powdered sugar over the final garnished scones might also add a nice touch.

SOUPS

While it may not be traditional, I like to serve a light soup at the beginning of my tea. For my first tea I made an asparagus soup with roasted asparagus and added a tablespoon of lump crabmeat to each bowl.

Each year I want fresh Spring vegetables, vibrant color and pure flavors. The first year the star was asparagus, last year it was corn (a fresh corn bisque) and this year I chose carrots and sweet peas.

CARROT, PEA AND MINT SOUP

  • 6 to 8 servings
  • FOR THE CARROT PORTION:
  • 3 pounds orange carrots (farm fresh for the best flavor if available)
  • 1 or 2 small to medium purple carrots (if unable to find an orange will do)
  • 4 tablespoons of butter
  • 1/2 cup of vegetable stock or water *
  • 1/2 teaspoon of salt
  • pinch of white pepper
  • FOR THE MINT-PEA PORTION:
  • 2 – 12 oz packages of frozen sweet peas (reserve 1/2 of whole peas on the side for garnish
  • 6 mint leaves (additional mint for garnish)
  • 1/2 to 1 cup vegetable stock or water*
  • salt and pepper to taste
  • 1 teaspoon lemon zest & juice

Note: * If chicken stock is used the pure flavor of the vegetables will be altered.

Peel all carrots with a vegetable peeler and then slice into 1/4 inch disks. Place in a medium to large skillet with butter and liquid (*vegetable stock or water), salt and pepper. (If you do not have white pepper -black pepper is acceptable.) Simmer on medium heat covered until carrots are tender when pierced with a fork. Carefully transfer to a blender and puree until smooth. (Note that hot liquid in a blender can splash and burn you. Make sure to cover the top with a dish towel or allow mixture to slightly cool prior to blending). Add small quantifies of liquid until desired consistency is achieved. In order to create the two side by side or swirl affect, it will have to be the consistency of loose mashed potatoes or the line will not hold. It cannot be watery.

Frozen peas (remove 1/2 cup of whole peas and set aside to thaw to room temperature). Cook frozen peas in microwave according to package instructions. Transfer to a clean blender and add 1/2 cup of liquid (*vegetable stock or water)and mint leaves. Puree, again to desired consistency adding small quantities of liquid – with same note indicated above. Salt and pepper to taste, lemon zest and juice.

Both can be made one to two days in advance, refrigerated in an air tight container. Gently reheat prior to serving.

Garnish: Create thin slices of purple carrot with a vegetable peeler, from stem to end tip. Gently curl and place in ice water until ready to serve. Garnish soup with raw carrot slice, several whole peas, a mint leaf, and chive blossom or other edible flower.

PASTRIES COURSE:

I do enjoy making the items for my tea, but shortcuts taken in some areas are acceptable. After all, it’s a lot of work! Last year I made tiny raspberry tarts, chocolate dipped strawberries and purchased french macrons.

This year’s featured Mom loved chocolate covered raisins. I elevated the idea of her favorite creating a triple chocolate (Milk, Bittersweet & Semi-Sweet) truffle, with Chambord raspberry liquor and currants. The top is sprinkled with cocoa and a sugared violet.

My personal pastry plan is – one thing chocolate, one thing fruity, and one thing crispy so that there are different flavors and textures.

Cantaloupe Basil Sorbet with Prosciutto Crisp.

Another course that I serve that is not traditional is a refreshing sorbet. For the first tea I served a store bought raspberry sorbet. Last year I made a Sweet Basil Cantaloupe Sorbet with a slice of Prosciutto that I crisped in the oven. The sweet and salty combination was such a hit, that I re-created it for my wine club that summer. This year I’m considering a watermelon mint sorbet or a store bought Italian lemon ice.

Below are small “to-go” boxes I found at Joann’s for guests to take away some of the leftovers. Matching paper straws with floral runners for iced tea was also available.

If you are considering planning a tea for Mother’s Day, a bridal luncheon or simply to gather friends on a beautiful Spring or Summer day, I hope these ideas will inspire you to make it beautiful and memorable.

Small “to go” boxes for guests to store the leftovers.