Our antique Christmas postcard for today...
is from 1911... Hearty Xmas Wishes.
Love the embossed holly and the rural scene...
We dodged a storm bullet here in Sequim this last week...everywhere else there was heavy wind and rain, trees down, power outages and flooding. It was quiet, albeit wet. Perspective wise...the West End of the Olympic Peninsula has had 90 inches of rain in so far in the rain year...and we have 17.
Was remembering receiving this teacup in 2014 from a frind, as I took it from the china cabinet.
An early Christmas gift of a Royal Albert Old Country Roses Christmas coordinates teacup!
From my special friend...the one I miss so much!
My tea buddy! So sweet of her!
So we had tea in the sunroom, and I got out the whole wheat Christmas tree cutouts I got at the health food store from a Seattle natural bakery called Bite Me Bakery...and we did!
In the package was a Christmas collection of teas from Stash Teas...Christmas Eve herbal, White Christmas tea and Christmas Morning which is a combination of black and green tea. Also a sample of their Christmas In Paris herbal tea...
I REALLY liked the Christmas is Paris...a bit of chocolate, vanilla and cinnamon...very nice! The Christmas Morning is rather flowery...reminds me of a Murchie's I like. The Christmas Eve has all the Christmas spices in an herbal, and I haven't tried the White Christmas yet....tomorrow....
I have put up my Christmas cross stitches....this one I did years ago, but it just is Christmas in a frame....
I planned to make these scones for today...it's a favorite recipe of ours, but ...well, life kept getting in the way....but here's the recipe....
Cinnamon, Pecan, and Currant Cream Scones
- 1/4 cup heavy cream plus additional for brushing the scones
- 1 large egg yolk
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
- 3 tablespoons sugar plus additional for sprinkling the scones
- 1/4 teaspoon salt
- 1 1/2 teaspoons double-acting baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 3 tablespoons cold unsalted butter, cut into bits
- 1/3 cup pecans, chopped
- 1/4 cup dried currants
In a small bowl whisk together 1/4 cup of the cream, the egg yolk, and the vanilla. Into a bowl sift together the flour, 3 tablespoons of the sugar, the salt, the baking powder, the baking soda, and the cinnamon, add the butter, and blend the mixture until it resembles coarse meal. Stir in the pecans, the currants, add the cream mixture with a fork until the mixture forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut it into 6 wedges. Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.
But I am baking tomorrow... have some mincemeat that is calling me...