Spring Tea Party

Spring arrives in 2020 on March 19.

If you’re thinking to yourself ” That seems early” You’d be right!

According to the Old Farmer’s Almanac this is a thing because of … math. And how our calendar is set up and leap years.

You can read the whole article here. It’s extremely interesting and the author explains things far better than I ever could. Sorry!

Last year, I had a one women tea party to celebrate the occasion ( and as an excuse eat scones with homemade clotted cream) and I’ll be doing the same thing this year too!

SPRING!

FOOD!

CELEBRATING ALL THE THINGS!

Here are some highlights from 2019!

Steamed green beans with wee tomatoes and pesto for dipping. Open faced Tuscan ham sandwiches with dijon ( and butter!) and cucumber sandwiches on top of a tea biscuit. Deviled eggs with capers. Missing are my scones with jam and clotted cream! The scones were Ok but the clotted cream ❤

I used Chef John’s recipe from Food Wishes:

And it turned out really well!

It was insanely good on top of a scone with a good spot of jam. I even froze it and enjoyed it six months later on top of some Swedish pancakes! It was just as yummy then too. I’ll be making this again for 2020.

My next favourite thing were my family famous tea biscuits. This year I’m not going to be making scones because…meh. I prefer tea biscuits and these are pretty versatile. My recipe come from a battered old Purity Flour cookbook:

Well loved for good reasons. I especially enjoy cheese in mine:

There are a million other variations you could do to your own taste! I’ve got some fancy ones in my head for this year. Scones are just too sweet and dry for me. Biscuits are where its at!

And last : Deviled Eggs with Capers.

There’s nothing really to them, simply make a basic recipe and add Herbs de Provence , chop up some capers, add them to the mix saving a few whole ones as garnish.

I made it up as I surveyed the contents of fridge and I was so pleased they came out as tasty as they did.

Fancy and pretty to look at, yet different than the usual deviled egg you’d normally eat without tasting too weird. A lot of my “creations” don’t turn out nearly as well! 🙂

All enjoyed of course with a big mug of hot tea. Here is a pretty set up to satisfy you purists:

Photo by Suzy Hazelwood on Pexels.com

My favourite is Earl Grey with extra Bergamot. How about you?

I’m working on finalizing my Spring menu this year and I’m sure once its all said and done you’ll see it here. How do you celebrate Spring?