Hello and welcome to Tuesday Cuppa Tea!
October marches on, and we have had rain for 2 days, and I have a turtleneck on for the first time this fall....
First of all, wishing all my Canadian friends a Happy Thanksgiving!
I do love fall and share a lot of things, photos, graphics etc I find daily on my Antiques And Teacups Facebook page..
you can follow me HERE
This is a view of nearby Mt. Rainier National Park from our local paper.
We live in a great area of gorgeous national parks!
"So I says ""My dear if you could give me a cup of tear to clear my muddle of a head, I should better understand your affairs." " So we had tea and the affairs too..." ~ Charles Dickens, Mrs. Lirriper's Legacy
My tea today in the sunroom features a family set from the 1950s which I have shared before, brought home by my parents from West Germany in the 1950s, bought at the Arzberg pottery, which had been in business since the 1880s.
The thin porcelain set has a great design of seeds, leaves and pods...perfect for fall. They also got a set for my aunt, which was left to my sister because it had a pink and grey modern star design while this was more me.
The mark is simple...just the name and the shape number. The reason it doesn't say Made In Germany is because it was purchased in Germany, therefore was not required to have the Made In Germany stamp. If it had been ordered from the USA, it would have. Anyway...a wonderful family set! What are you sipping your tea from this week?
I don't know about you, but fruit crisps and crumbles are the way to go around here at the end of fall. The organic fruit is running out fast, and so we tend to buy a lot before it diappears. Then we end up with some pieces that are less than perfect for eating fresh, so...
The nice thing is that they are so versatile, and adapt to every kind of fruit....
The original recipe in the Sunset cookbook I have had for years is titled Peach, but I have adapted to almost every kind and combination of fruits and berries...
Oatie Peach Crumble (or any fruit combo)
6 cups fruit unpeeled, sliced or chunked and/or berries frozen or fresh
1/2 cup sugar
1 1/2 Tbs cornstarch
1/2 tsp EACH ground nutmeg and vanilla
1 Tbs lemon juice
Stir together and spoon into a 2 quart baking dish. Prepare oat topping, sprinkle over fruit and bake a 375 degrees for about 40 minutes.
1/2 cup rolled oats and flour
1/4 cup brown sugar
blend in 1/4 cold butter until resembles crumbs
And it was absolutely delicious..as usual.
Thanks for joining me for tea! I will be joining...