Thursday, January 19, 2017

Sabah Tea

Our long-time friend and dentist, Dr. Wong, 
visited his family in Malaysia during the holidays
and brought me a package of 25 tea bags of
From the package: 
"Sabah Tea is cultivated on the verdant foothills of Mount Kinabalu
Malaysia's first ever World Heritage site.  
Here, choice, tender tea leaves are carefully harvested and meticulously
 processed to preserve the pristine purity of the Borneo Rainforest. 
Nature ensures that the Sabah Tea plantation is 
unaffected by insect pests.  Hence, our tea is 100% pesticide free.  Sabah Tea is 
thus an environmentally friendly, healthy for the discerning tea lover."

Ingredients:  Pure Camellia Sinensis  Black Tea
Thank you Dr. Wong!
Photo below from: Sabah Tea

Tuesday, January 17, 2017

Cake Wars Winner!

Congratulations Meghan and your mom Christi,
second-time winners of Cake Wars.
The folks in Berea, KY are so very proud of you!
Talented Meghan, a student at Eastern Kentucky University,
has been making cakes since she was 12 years old.
 The theme was the 10th anniversary of Happy Feet

Monday, January 16, 2017

Giveaway Winner!

Congratulations La Tea Dah
You are the winner of the teapot clock
giveaway in honor of my Blogiversary.
(I have your address.)
I am beginning my ninth year of blogging today.
A special "thank you" to everyone who commented on the giveaway,
and for letting me know where you live.
I am so pleased to know my passion for tea is shared
among so many friends through blogging
in a variety of areas of North America.
The tea towel above, especially made for me, was a Christmas gift from
my very best tea buddy, our daughter, Melissa.
Whew!  Now the pressure is on to keep on blogging!

Thursday, January 12, 2017

Blog Anniversary Giveaway

"Time flies when you're having fun"
I began blogging on January 16, 2008.
A lot has changed in my life since then.
As result, my blogging habits have changed since the beginning.
Some of the changes are:
Aging (yes, I had to mention that), ok change that to health,
Austin is now a senior in high school,
my family schedule and requirements take me longer to complete,
and three members of our family, Melissa, Austin and I,
must eat gluten free for health reasons.
The GF thing has made going out for afternoon tea more complicated,
but not impossible.
To celebrate this blog anniversary, I am hosting a Giveaway for the
small Teapot Clock shown in the photo above.
If you wish to enter the drawing, please leave your
name, the state/area where you live,
 and a way I can contact you by 8:00 p.m. on Monday, January 16th.
If you are a blogger, you are welcome to leave the name of your blog.
The best reward of blogging has been the friends I have met through the blog,
both in person and online.
Thank you for visiting.
I look forward to your comments! 

Please note:  This giveaway is limited to the USA and Canada

Tuesday, January 10, 2017

Everything Stops For Tea

This is a photo of a sign on the wall in a tea room in Adare, Ireland.  

Friday, January 6, 2017

Linda's Pimiento Cheese

I have blogged about pimiento (pimento) cheese several times over the years.
I read there are as many variations of pimiento cheese spread recipes as there are
cooks in the South.  It wasn't until a few years ago that I learned
Pimiento Cheese Spread is not common in all parts of the country.
It is made and served in the southern states as a spread on bread as a sandwich,
grilled or cold, on crackers, as a topping on cheese burgers, as a dip, and much more.
It is sold in our local grocery stores in the refrigerated section and at the deli counter.  
Some cooks make it with only sharp Cheddar, white or yellow, some mix in
cream cheese with the shredded Cheddar, and others use Velveeta®
Some of my friends drain the pimiento and others don't.
Some cooks spice it up with hot pepper sauce, red pepper flakes or jalapenos.
My friend, Patty, adds pickle relish and Greek seasoning!
The best tip I have read for a successful pimiento cheese is to
shred the cheese just before making it. 
Do not use pre-packaged shredded cheese. 
(did you know most pre-packaged shredded cheese is not gluten free
because it is coated so it won't stick together?)
Linda's Pimiento Cheese Spread
1 1/2 cups mayonnaise
1 (4 oz.) jar diced pimiento, drained
1 tsp. Worcestershire sauce
2 tsp. sugar
1 (8 oz.) block extra-sharp Cheddar cheese, finely shredded
1 (8 oz.) block sharp Cheddar cheese shredded
Mix together and refrigerate for several hours or overnight before serving.
 Use an electric mixer, a food processor, or a fork to mix. I served on sandwiches
and on gluten free crackers. 
Remove crusts from the sandwich, cut into fourths, and serve as a tea sandwich.
(Photo below is from the internet.)


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