Welcome to the blog of Antiques And Teacups! Let's share a cup of tea and talk about the things we love...like teacups, antiques, collectibles, visiting England, antiquing and learning about victoriana and quirky gadgets. Fun!
Today is Veteran's Day... a day to remember all those who have served and/or given their lives for the freedom we enjoy.
Always November 11th because the end of World War I was signed on the 11th hour of the 11th day of the 11th month in 1918.... and is used as a day of remembrance for all services and conflicts since then....
We remember and thank you.
On a lighter note...
And because of fall... here is Friendly Village transferware by Johnson Brothers, England from the 1960s by the mark which has changed over the years denoting changes to age and place of manufacturing....
Friendly Village is one of the 10 most famous china patterns.. This design is called The Ice House. There are lots of different patterns in the set, and all so attractive.
And always fun with this hand colored on transferware design, no 2 pieces are ever exactly the same, as each is hand painted on the transfer by an artist. This set actually, has some of the most vivid coloring I have seen in this pattern. Perfect for a holiday tea party! Our kids are here and at a bit of a loose end, as they are waiting for their escrow to close on their property on the 15th, so we decided to take them to a favorite place in town for a walk... Dungenness River Railroad Bridge Park.
The Dungenness River as a major and picturesque river here in Sequim, that runs out of Olympic Mountains of Olympic National Park to the Strait of Juan de Fuca...
the photos below are from 2013, from a blog post I did....
There used to be a branch line railroad from 1915 until the early 1980s from what is now Olympic National Park and Olympic National Forest here, bringing timber to Dungeness Spit on Sequim Bay. It was rescued from dereliction and became a land trust and has been renovated to include a wonderful park incorporated into the Olympic Discovery Trail, and also houses the Audubon Society headquarters, the Dungeness River Audubon Center.
The fall foliage of the heavy vegetation here by the Dungeness River was lovely. It was overcast, with a few showers, but lovely for a post lunch walk...
One of our favorite areas is the park namesake, the Railroad Bridge, an old railroad trestle bridge converted to a bridge for foot and bike traffic, and a part of the Olympic Discovery Trail, that covers 130 miles across the top of the Olympic Peninsula from Port Townsend to the coast by Forks.
That's my Honey in the hat, and son and daughter in law up ahead...
We always loved walking there, lots of wonderful fall leaves and local resident Eagles, deer, otters, salmon, herons and all sorts of critters.
Then we had a major rain and wind storm in 2015....
This is a drone shot from our local newspaper of the bridge after the storm clouds cleared... can you see that the left hand portion of the bridge is all but missing? The left half lost the superstructure of the wooden trestle and the right hand section lost most the piers supporting it due to the massive windfall trees that washed down from the park and collided with the bridge.
Yesterday, with our daughter and son in law, was the first we had seen the new structure that opened last year after being completely rebuilt. It now has a concrete deck and an extremely strong foundation. The old historic wooden piers, deck and superstructure are gone, which is very sad, but it is good to get back to a favorite place and introduce it to our kids. They loved it!
So, life moves on...
And we are celebrating with tea here, as the kids will be close much of the year. An answer to prayer.
They may not think so, as they asked if anything needed doing and so they fixed my husband's slow draining sink!
And having the kids around is a great excuse to bake! I needed flour, and bought a bag of a favorite Whole Wheat Pastry Flour from Bob's Red Mill... an independent organic miller in Oregon we found while living in Ashland, Oregon before moving here to Sequim, Wa. On the bag was a recipe for Cranberry Orange Almond Bread, so I made that!
And was quite happy how it turned out. I substituted plain yogurt for the buttermilk, as that was what I had in hand...
And certainly fit right in with my Friendly Village plates!
This is what I walked below as I took my walk yesterday...along a side street with a parking strip of deciduous trees bordering the road...and was so glad I had my phone when the sun managed to peek from between the clouds....
Welcome to tea with me on a crisp...but now rainy...fall afternoon. It's been pitter pattering on the sunroom room on and off all day...
But don't care! We are elated as our daughter and son-in-law have just purchased a piece of property just a few miles away... mostly forested. It is lovely! My better than them being 3 states away!
I thought what I'd like to share a cup and saucer today, I decided on brown transferware, because there is something so perfect about that for fall...
This is a favorite Johnson Brothers, England ironstone teacup and saucer in the Staffordshire Bouquets pattern from the 1940s....The pattern is hand colored on the brown transfer...so no 2 pieces you will find are exactly alike, because the artist who colored the pattern had a bit of license as to what they did...as long as they met their quota for the day! The artist got the item when it had been bisque fired, the pattern applied...or transferred on...and fired again. Then it was up to the artist to add the pale colors you can see...often referred to as polychrome...meaning many colors. If you look closely you can see blue, green, yellow and red like watercolor on the brown transferware pattern. I love that!
The pattern was made for quite a few years and was quite popular...dating is by the wording on the marks.
And an autumn patterned padded fabric tea cozy as well...
A great fruit, vegetable and flower pattern reversible to a mottled green lining. Goes perfectly with the transferware for a fall tea time! They work so well and are so decorative! For more info on these items at Antiques And Teacups, click on the photos.
I wanted to share some of the November illustrations by Edith Holden in my Country Diary Of An Edwardian woman...
This is the Starling...sorry...a bit out of focus...
Toadstools and a Green Woodpecker...what a talented woman to draw so beautifully...her November mottoes are:
"November take flail,
Let no ship sail"
"If there's ice in November that will bear a duck,
There'll be nothing after, but sludge and muck"
One of the reasons I love the book, is it is in the area my husband was born, Warwickshire, close to my family's home in Leicestershire, and near towns and villages where we still have relatives. Very fun...although the landscape has certainly changed since her time....the Song Thrush is below...
I decided to post the wonderful fall cake idea from Sheknows.com (to go there and see step by step photos, click on the cake photo) called:
Peekaboo pumpkin pound cake with brown butter pecan icing
Mix up pumpkin bread ingredients according to the directions on the box. Add orange food coloring to make it more "pumpkin-y" looking (less brown).
Bake and cut
Bake in a 9 x 5-inch loaf pan according to directions. Remove from oven before completely done, about 8-10 minutes less than instructed. Let cool, remove from pan and refrigerate for up to four hours. Cut cold pumpkin bread into large slices. Cut pumpkin shapes from slices.
Align them down the center of a lightly greased and floured 9 x 5-inch loaf pan.
Make pound cake
Mix up your pound cake batter according to the directions on the box. Pour over your pumpkin bread cutouts in the pan, making sure to cover the tops of the pumpkins. You may have more pound cake batter than you need. Try not to overfill the pan. Bake according to the directions on the box. Let cool when done.
Meanwhile, prepare the brown butter pecan icing.
Put powdered sugar in a mixing bowl. In a saucepan, melt butter and boil, stirring until it starts to brown and form dark flecks on the sides and bottom.
Remove from heat. Pour the melted brown butter and flecks over the powdered sugar. Add the evaporated milk and vanilla. Stir until combined and creamy. Add more powdered sugar if it appears too runny or more evaporated milk if it seems too stiff.
Remove baked and cooled pound cake from pan and top with brown butter icing. Add chopped pecans, if desired. Cut into slices and delight your guests with the pumpkin-shaped surprise that peeks out from inside!
As we all in the group thought, a little extra work, yes, but what fun! And think of all the other holiday shapes you could make with this! Terrific!
Happy Hallowe'en...or All Hallow's Eve to you...the day before All Saints Day. Here are some vintage postcards...such fun!
These are some of my antique and vintage postcards and some from open source postcard archives....
and even a tea themed one!
and the candy corn is here...but the bowl is slightly emptier....
This is my favorite graphic for today...with a tea theme!
And favorite costumes...
And fun pumpkins!
There will probably be left overs hanging around after October 31st, so I wanted to share again a great recipe I found on MyRecipes.com a couple of years ago with an ingredient of the lovely looking cake being leftover mini candy bars. I made one last year for a neighbor's birthday on Nov. 3rd, but never got any photos ...sigh
Leftover Candy Cake
3 1/2 cupsall-purpose flour
1 tablespoonbaking powder
2 cupsfinely chopped chocolate candies such as Snickers, Almond Joy or Reese's peanut butter cups
16 tablespoons(2 sticks) unsalted butter, at room temperature
1 1/2 cupssugar
4 large eggs, separated, at room temperature
2 teaspoonsvanilla extract
1 1/4 cupswhole milk, at room temperature
1/4 teaspooncream of tartar
4 1/2 ouncesbittersweet chocolate, chopped
1/2 cupheavy cream
1. Make cake: Preheat oven to 350°F. Butter and flour a 10-cup nonstick Bundt pan. Sift 3 cups flour, baking powder and salt into a bowl. In a separate bowl, toss candies with remaining 1/2 cup flour.
2. Using an electric mixer on medium-high speed, beat butter and sugar until light, 3 minutes. Add yolks one at a time. Beat in vanilla. Beat in 1/3 of flour mixture, followed by 1/2 of milk. Repeat, ending with flour mixture. Do not overmix.
3. In a clean, dry bowl using dry beaters, beat egg whites and cream of tartar until stiff peaks form. Stir candies and 1/3 of egg whites into batter. Fold in remaining whites. Spoon batter into Bundt pan. Bake until a toothpick inserted into center comes out clean, 50 to 60 minutes. Let cool on a wire rack for 10 minutes, then unmold cake.
4. Make icing: Place chocolate in a bowl. Warm cream in a pan over medium heat until just boiling. Pour over chocolate, let stand for 1 minute, then whisk until smooth. Let cool slightly. Pour icing over cake, allowing excess to drip over sides.
Things are exciting here, as our out-of-state daughter and husband put in an offer on property here yesterday!
Now to see if it's accepted!!!!
Happy Halloween from Antiques And Teacups... with a Shelley Wileman, of course!
Oh... and don't forget to change the clocks to Fall Back this Saturday night into November 3rd!!!!