Welcome to Tea Party Tuesday, dear readers. Let me pour you a nice cup of hot tea.
Milk? Sugars?
Today I'm serving Lemon Lift. I find it refreshing and appropriate for Spring!
Milk? Sugars?
Today I'm serving Lemon Lift. I find it refreshing and appropriate for Spring!
The photo above is from Hotel Granduca in Houston. The article I found on their site was about the History of Afternoon Tea and Tea Etiquette 101. I was familiar with the facts but differed on one point.
When
I visited England, I was told milk was added first, then the tea and
sugar. The tradition was based on trying to prevent the cup from
cracking. The milk acted as a buffer for the hot tea.
What are your thoughts?
Please have a sandwich. I don't care for smoked salmon but the cucumber one looks good. What are your favorites?
Last week I took a rest from writing the first draft of "The Long Trip Home" but will now start the rewrite, adding more description and detail.
This past weekend, my husband and I made a visit to San Antonio to
see our daughter and plan the next Jillian Bradley Mystery. Holly
helped choose names for the characters, which was a great help.
Let's try the scones. I love to spread them with lemon curd and clotted cream, but strawberry jam or orange marmalade are lovely, too.
May I refill your cup?
The pastries look delicious!
I hope you had a good week. Thanks for joining me today - it was a pleasure to have you.
See you next week!
~Nancy Jill
What perfect timing, I just poured myself a cup of lemon grass and ginger tea, with a bit of honey. I'm hoping to combine a research trip with visiting family, too, later this spring. There's nothing like seeing firsthand the places you write about. All the best with your series!!
ReplyDeleteThanks, Alyssa. Have fun on your trip!
ReplyDeleteCheers!
~Nancy Jill
My Canadian cousins always add the milk first! Lemon lift tea is a good one!
ReplyDeleteThe tea table looks scrumptious with the plate of goodies. I believe milk was added first in the past because delicate china could break if one poured hot tea in first. Now, we have better manufactured bone and porcelain china that can take the heat first. I like to put my milk in last so that i get the desired colour.
ReplyDeleteYour blog is new to me so I am pleased you linked. Your plate of tea goodies looks wonderful. Good luck on your book.
ReplyDeleteBeth, thanks for letting me know about your Canadian cousins! Thanks for stopping by.
ReplyDelete~Nancy Jill
Judith, isn't it nice to know we have a choice bout when to add milk?
ReplyDeleteA pleasure to have you join us!
~Nancy Jill
Bernideen - I love your site! I can never get enough tea images.
ReplyDeleteHappy you joined us today.
~Nancy Jill