And welcome to Tuesday Cuppa Tea...the one that I didn't use last week with my Honey being ill. I am happy to report he is making good progress. His chest xray this week came back with a good report...most congestion gone and no pneumonia...which he has a tendency towards having been an asthmatic child and further exacerbated by the Parkinson's Disease. I can't believe how much time we have spent in doctor's offices, labs and pharmacies these past 2 weeks. Whewww!!! Thanks so much for your prayer and thoughts. God is good!!!! If my Honey is doing well, then so am I!!!
I am having tea, as usual in the sunroom...really, the only place, as we have no garden to speak of, and no deck or balcony. I have a vintage embroidered cloth and a Battenburg runner from my family on our tea table with a tea time based around 2 Shelley China, England teacups I acquired recently in an unusual color.
The first teacup is in the Stratford shape, and is teal and white panels in a teal color referred to in the pattern books as Drake's Neck Blue or Drake's Neck Green....
As you can see, the teacup also has a wonderful gold overlay pattern and burnished gold trim. The teacup was only made between 1964 and 1966 when the pottery closed. The Stratford shape was one of Shelley's more popular shapes...and was copied by 2 other potteries that I know of. I love the shape...so elegant and dainty! The pattern is number 056/91...the 91 refers to the color.
The second Shelley is also the Drake's Neck Teal, but is on the Lincoln shape, and features an unnamed or numbered combination pattern.
This pretty teacup dates to 1963-1966...because the Lincoln shape was only made during those years. The exterior has the Fruit Center motif, but the center of the cup is a gold overlay snowflake, and there is a wonderful gold overly border pattern.
Isn't that pretty? A surprise at the bottom of the cup! I DO love Shelley patterns. And I think the combinations are a favorite, because they allowed the artists to create a bit.
Most combination patterns don't have numbers or names, and most were done only in a short run. So fun! For more info on the teacups at Antiques And Teacups, click on the photos.
My tea is a bit eclectic...I decided to show you the last Sugar Pine cone we have left...we used to live at a mountain high altitude lake in Northern California, Lake Almanor, in Lassen National Forest, for 30 years, and we loved to collect and decorate with the huge Sugar Pine cones. We have been through 2 moves since leaving the lake, and moved with several as momentos and decor...but this is the last that is left. Amazing how big they are, isn't it?
I also wanted you to see another treasure...this is a hand carved deer antler Eagle from Icy Strait Point in Alaska.
We have a friend who was raised and lives in the Hoonah Nation corporation who own the little known cruise port called Icy Strait. The port includes gift shops run by local Hoonah native artisans, and about 10 years ago when the port opened and we first visited on a cruise ship, we bought it from the artist. The carved section of deer antler is mounted on a piece of local work. It's about 5 inches high. We LOVE the workmanship! Okay...back to my Teal Tea Time to be alliterative!
I brought out the Sweet Harvest Pumpkin black tea to have today...I was feeling fallish! I am waiting to see what new flavors show up this year...nothing so far at our local shops...but we are rather rural.
And for treats with our tea...we have lemon iced cakes from a local bakery, and I made macaroons...what you can't see is the semi sweet chocolate layer at the bottom! These are my Honey's favorite, gluten and dairy free. I got fancy & piped these...usually just call them haystacks and use a spoon! You should feel highly honored!! Lol! Here is the recipe, which is for a small amount...but you can double or triple it:
Butter and flour for preparing baking sheet and foil
1 large egg white
1 tablespoon sugar
1/4 teaspoon vanilla
1/8 teaspoon almond extract
3/4 cup sweetened flaked coconut
SEMI SWEET CHOCOLATE PIECES MELTED...OPTIONAL
Put oven rack in middle position and preheat oven to 300°F. Butter a baking sheet, then line with foil and lightly butter and flour foil, knocking off excess flour.
Stir together egg white, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir in coconut. Divide coconut mixture then drop into mounds about 2 inches apart onto baking sheet. This makes about 8-10. You can also pipe them...adding a bit of almond milk to make easier to pipe if needed.
Bake until tops are pale golden in the tops, 10 to 12 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from foil.
(I then melted a small bowl of semi sweet chocolate pieces, and dipped the base of the cookies into that, shaking the excess off and allowing to cool on more foil.)
This and the very top photo via Country Living magazine
Thanks so much for joining me...and I hope things will be more normal around here this week!
Below is the list of some of the blog parties I will be part of and there is the linky for your tea related posts...please remember that it is SSSLLLOOOOOOWWWW but if you are patient...it's there! And I love to read your comments, and can find you to visit!