Thursday, November 28, 2013

Kentucky Living Magazine Giveaway

To enter a drawing, leave a comment with a way I can contact you
(example: lindalovestea at gmail dot com)
by Monday 6:00 p.m.
December, 2, 2013

If you have been reading my blog during the month of
November, you know my annual Christmas Tea
was featured in this issue.  

Wednesday, November 27, 2013

Gluten Free Teatime Dessert Recipes

Readers of this blog know I have been Gluten Free on February 15, 2013.
Our daughter, Melissa, was diagnosed with Celiac Disease three years ago. 
 My lab work was negative for Celiac, but my health, and my life,
have improved tremendously since going Gluten Free. 
Celiac?  Gluten intolerance? It doesn't matter. 
 My health has improved compared to before.
My high Triglycerides dropped in half, I lost 13 pounds,
my sinus headaches stopped, no more acid reflux,
no more digestive issues,
and I have so much more energy! 
To make this afternoon tea more enjoyable for Melissa and me,
I planned three gluten free sweets to be served.  
Gluten Free Rice Krispies Date Balls
Alice's Fudge
Lucy's Gluten Free Sugar Cookies Dipped in White Chocolate and Peppermint
Melissa made these treats with Lucy's Gluten Free Sugar Cookies.
I was surprised that everyone loved them, even the guys in the family.
The candy coating and peppermint really added to the cookie
to make it more pleasant for the non GF family and guests. 
 I made Date Balls using  GF Rice Krispies.
Linda's Gluten Free Rice Krispies Balls

1 (8 ounce) package dates, pitted, hand chopped
1 cup granulated sugar
1 cup unsalted butter
1 egg, beaten
½ cup chopped pecans
2 cups grated coconut
2 cups gluten free Rice Krispies
1 teaspoon vanilla
Powdered Sugar

Combine dates, sugar, beaten egg and butter. Cook over low heat, stirring constantly, about 10 minutes. Remove from heat and add pecans, coconut, vanilla and Rice Krispies. Stir until blended, and cool slightly. Form into 1-inch balls with greased hands, and roll each in powdered sugar to coat. Chill before serving and store in refrigerator.

Link to the November issue of
Kentucky Living Magazine



Tuesday, November 26, 2013

Linda's Cherry Cream Tarts

I knew I wanted to make mini tarts using mini phyllo shells.
I purchased ingredients for a recipe, but it was a little "tropical" and just didn't suit me for a
Christmas themed tea. 
No fresh cranberries, candied red and green fruit or peppermint candy canes
were available in August in our local grocery stores.
So I used what I had on hand to make my original "Cherry Cream Tarts."
Linda's Cherry Cream Tarts
8 oz. Mascarpone
1 cup heavy whipping cream
1 tsp. vanilla extract
2 Tbsp. granulated sugar (or to taste)
Cherry preserves
Mix everything but the cherry preserves to a thick whipped cream consistency.   
Blend in cherry preserves to reach the "red" color and cherry flavor you desire.
Chill for 20 minutes or more, and spoon into mini phyllo shells. 
There are actually two recipes here. 
The Mascarpone, whipping cream, vanilla and sugar mixture
is my recipe for  Mock Clotted Cream.  
I made that and added the Cherry preserves because I wanted a "red" color on the dessert plate.
I did not use fresh strawberries or raspberries in the menu
because they are not typically served in December.

Link to the November issue of
Kentucky Living Magazine

Monday, November 25, 2013

Alice's Christmas Chocolate Fudge

Alice is known for making large quantities of delicious chocolate fudge
at Christmas for family and friends! 
Alice’s Chocolate Fudge
2 sticks of butter
6 cups of sugar
1 can of evaporated milk 12 oz.
1 pkg. Baker's unsweetened baking chocolate 8 squares (melt in microwave)
1 bag chocolate chips
1 tsp. vanilla
1 13oz. jar marshmallow cream
In a large heavy pan put sugar, butter, and evaporated milk. On med. heat bring to a full rolling
boil, stirring constantly (can scorch or burn easy). Boil for 4min. or until candy
 thermometer reaches 234 degrees F. Remove from heat.
Add-- chocolate, stir until all melted. Then add marshmallow cream, and vanilla.
Line a 13x9 cake pan with aluminum foil. When chocolate is stiff pour in pan, let set until room temperature or chill in refrigerator.
Note:  It's not easy to make foods look like Christmas when you prepare them in August.  Patty added a sprinkle of crushed Starlight Mints to add a bit more color to our dessert plate. 

Link to the November issue of
Kentucky Living Magazine

Saturday, November 23, 2013

Boone Tavern Hotel Christmas Tea

I am excited to announce:
will be serving
Christmas Afternoon Tea
On Saturday, December 14, 2013
at 3:00 PM
Tea Selections
Savories (Tea Sandwiches)
Cucumber, Radish, and Herb Butter
Curried Egg Salad
Smoked Salmon, Crème Fraiche, and Chives
 Roast Beef and Horseradish
Blueberry and Cranberry with White Chocolate
Served with Devonshire Cream, Butter and Jams
Petite Cookies
Chocolate Covered Strawberries
Dark Chocolate Brownies
Raspberry Torte
Lemon Bars
Call for Reservations
Price: $25 per person

Photograph above:
Provided by Tim Webb Photography

Friday, November 22, 2013

Lynn's Snowflake Cookies

Lynn made the delicious, pretty snowflake cookies for our Christmas Afternoon Tea. 

Lynn’s Snowflake Cookies
1 cup shortening
3 oz. cream cheese
1 cup sugar
1 tsp. vanilla
1 egg yolk
1 tsp. orange rind, finely grated
2 ½ cups flour
½ tsp. salt
¼ tsp. cinnamon
Cream shortening, cream cheese and sugar well.  Beat egg yolk, vanilla, and orange zest.  Gradually add flour, salt, and cinnamon which have been sifted together.  Fill cookie press.  Form cookies on cookie sheet, and bake 12 – 15 minutes @350 degrees.  Remove at once to cooling racks.  
Link to the November issue of

Thursday, November 21, 2013

Norma's Tea Time Pecan Tassies

Patty's Mom, Norma, made delicious and dainty pecan tassies for our Christmas Tea
(at 2 o'clock in the photo above)
As I posted earlier in this series, Patty and I grew up across the street from each other
on Boone Street in Berea. (yes, named for Daniel Boone).
Her mother is very special to me.
A big thank you to Norma for contributing to our tea.

Norma's Tea Time Pecan Tassies
From: Christian Women’s Fellowship, First Christian Church, 1978

Tart Shells:
1 (3 oz.) package regular or reduced fat cream cheese (softened)
½ c. butter or margarine (softened)
1 c. sifted flour
Blend softened cream cheese and margarine, with pastry blender. Stir in flour. Chill 1 hour. Shape into 2 dozen (1 inch) balls and place in tiny ungreased 1 and ¼ ¼3/4 inch muffin tins. Press dough on bottom and sides to make the tart-like shells. Add filling.

Pecan Filling
1 egg
¾ c. light brown sugar (packed – not quite full)
1 T. soft butter or margarine
½ t. white corn syrup (mom adds this)
Dash salt
1 t. vanilla
2/3 c. pecans coarsely chopped
Cream the sugar and butter. Add egg, salt, syrup, and vanilla. Continue beating until smooth. Divide ½ ½half of chopped nuts among the tart shells. Mom divided 1/3 c. into 1/2 t. full per tart shell. Add creamed mixture to tart shells. Top with remaining 1/3 c. nuts. Bake until filling is set at 325 degrees for 25 minutes. Cool and remove from muffin pan.

Link to the November issue of

Wednesday, November 20, 2013

Christmas Afternoon Tea Desserts

The dessert course of Afternoon Tea is served on the top tier
of the three-tiered server. 
The small pastries, tarts, and cookies are usually two-bite sized,
and eaten with the fingers.
See my post about three-tiered servers here

The deserts above are (beginning at the top, and going clockwise)
Cherry Cream Tarts
White Chocolate and Peppermint dipped Gluten-free Sugar Cookies
Alice's Fudge
Norma's Pecan Tassies
Gluten Free Rice Krispies Date Balls
Lynn's Snowflake Cookies (middle)
You can see from the amount of each item,
three guests may have one of each and two snowflake cookies.

Pastries and Sweets recipes are coming.

Link to the November issue of
Kentucky Living Magazine

Tuesday, November 19, 2013

Mary's Cranberry Buttermilk Scones

Mary is our scone baker at our potluck teas. 
She made Cranberry Scones for this memorable tea.
I served them with "real" British imported clotted cream, purchased at Whole Foods
and Robertson's Lemon Curd.
Mary's Cranberry Buttermilk Scones
3 cups all purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup of cold butter
1 cup buttermilk
1 cup dried cranberries
1 teaspoon grated orange peel
Put aside 1 tablespoon milk
Prepare cinnamon sugar sprinkle of 2 tablespoons sugar 1/4 teaspoon of cinnamon
Combine dry ingredients in a bowl; cut in butter
Stir in buttermilk just until combined
Fold in cranberries and orange peel 
Turn onto floured surface; divide into two parts; shape each portion into a ball;
pat dough ball into a circle approximately 1/2 inch depth and cut into desired shapes, circles or wedges.  Place onto lightly greased baking sheet; brush each scone with the reserved 1 tablespoon milk and lightly sprinkle with cinnamon sugar.
Bake at 400 degrees for 15 - 20 minutes or until golden brown. 
This was the first time to eat real clotted cream
for  Mary, Lynn, Patty, and Alice.
The were very impressed by the real thing.
I told them if they thought this was good,
they need to travel to England with me and enjoy it there! 
Link to the November issue of

Sunday, November 17, 2013

Linda's Olive Nut Cream Cheese Spread

I made Olive Nut Cream Cheese Tea Sandwiches using Gluten Free Bread
for Melissa and me.
The sandwiches for the guests were made on
Pepperidge Farm Oat Bread, cut in squares and garnished with an olive slice.

Linda’s Olive-Nut Cream Cheese Spread
1 (8 ounce) package cream cheese, softened
½ cup mayonnaise
½ cup salad olives, chopped
½ cup chopped pecans
1 tablespoon olive juice
Dash of pepper
Blend cream cheese and mayonnaise well. Add olive juice from jar and a dash of pepper, then mix. Fold in chopped olives and pecans. Refrigerate. Serve with crackers or as a sandwich spread. 

Note: This is my "tweeked" version of a recipe I found in a Dallas Junior Forum
 recipe book years ago. 
Link to the November issue of
Note:  I have previously posted Olive-Nut Cream Cheese Spread on my blog,
and it is one of the top recipe searches bringing readers to the blog.

Friday, November 15, 2013

Melissa's Heart Surgery

The above is a link to daughter Melissa's blog today at
Please read to see what has been happening in our lives while
my series of posts about the special Christmas tea
for Kentucky Living Magazine have been posting. 
Note: I pre-posted the Christmas Tea series
prior to Melissa's surgery, so that I could be
blog-free during the surgery and after. 
The recipes and photos of this special event will continue.

Linda's Brie and Fig Open Faced Tea Sandwich

This is a very easy and tasty open-faced tea sandwich.

Brie and Fig Preserves on French Baguette Slices
1 French Baguette
1 (5 oz. ) Alouette Creme de Brie (no rind)
1 small jar good quality fig preserves (I used Brasswell's)

Slice the baguette thinly, spread with Brie and put approximately 1/4 teaspoon of fig preserves in the middle.  I placed small pieces of canned figs on the preserves for garnish.
I looked for Cranberry Chutney, but didn't find it for this event. 

Note:  For convenience, I purchased a sliced baguette at Panera Bread.
The first time I made these sandwiches for afternoon tea was when Mary and I
traveled to Massillon, Ohio for a gathering of tea friends. 
I needed simple ingredients for a long-distance pot luck tea
and came up with this sandwich.

Link to the November issue of
Kentucky Living Magazine


Thursday, November 14, 2013

Granny's Angel Biscuits with Country Ham

It is our family Christmas tradition to make my mother's recipe for
Angel Biscuits to serve with country ham.

Mary made these for our Christmas Tea.
Granny's Angel Biscuits 
1 pkg. yeast
2 Tbsp. warm water
5 cups all purpose flour
1 tsp. baking soda
3 tsp. baking powder
1  tsp. salt
3 Tbsp. sugar
1 cup shortening
2 cups buttermilk
butter, melted
Dissolve 1 package yeast in 2 Tbsp. warm water.
Add 2 cups room temperature buttermilk and set aside.
Mix dry ingredients together and sift.
 Cut in one cup shortening to the dry ingredients.
Make a well in center of dry ingredients and add buttermilk and yeast mixture.
Mix lightly, but do not knead.
Refrigerate overnight in a covered bowl.
  Turn onto floured board and knead 20 to 30 times. 
Roll to 1/4 inch thick and cut into biscuits. 
Dip each biscuit in melted butter and fold in the middle. OR after dipped in butter, place a second thin biscuit on top of the first.  (This makes them easy to split to insert country ham)
Do not allow to rise and bake at 450 degrees for 10 minutes or until golden.
Note: If you don't wish to make the entire recipe at one time, you can keep the dough refrigerated and use as needed. 
My mother in Kentucky, and my Aunt Beulah, who lived her later years in South Carolina,
were experts at making these delicious biscuits.
They made them by the hundreds every Christmas and for special occasions.  
Now, Mary, my cousin by marriage, and my very good friend, regularly makes these biscuits
for UK football tailgating, special occasions, and our pot luck afternoon teas.
Mary uses the method of stacking a second thin biscuit
on top of the first, after both have been dipped in melted butter.
 This way, the biscuits split easily to make country ham biscuit sandwiches.
Thank you Mary for continuing the family tradition!

Link to the November issue of
Kentucky Living Magazine

Wednesday, November 13, 2013

Smoked Turkey and Cranberry-Orange Sandwich


The first time I served the Smoked Turkey and Cranberry-Orange Sandwiches
was at a fundraiser afternoon tea here in Berea,
where we served 140 guests and volunteers. 
 The sandwich filling was a hit then, and is perfect for a Christmas Afternoon Tea.
Mary took this basic recipe and made her own version by adding
arugula and Craisins for color.  She made wheat bread triangle sandwiches and pinwheels.
We served both! 

Smoked Turkey and Cranberry-Orange Sandwiches
½ cup prepared whole cranberry sauce
½ cup mayonnaise
½ teaspoon freshly grated orange zest
½ pound thinly slices deli smoked turkey
20 slices good quality, dense bread
In a small bowl, combine whole cranberry sauce, mayonnaise and freshly grated orange zest. Cover and refrigerate mixture at least one hour for flavors to blend.
Spread mixture on bread slices. Top 10 slices of bread with sliced turkey and cover with remaining bread slices to assemble. Use a sharp serrated knife to remove the bread crusts and cut sandwich into desired shapes.

Link to the November issue of
Kentucky Living Magazine

Tuesday, November 12, 2013

Patty's Pimento Cheese Tea Sandwiches

Patty is not only artistic, but she is also a Master Gardener.
I showed her a photo of a sandwich with a chive tied around it
and she took the idea and created the pretty and delicious pimento cheese sandwiches
 on Pumpernickel bread, tied with chives from her herb garden.  

Patty’s Pimento Cheese
1 pound block yellow cheddar or white Vermont sharp cheddar cheese shredded
1/2 or more - 8 ounce bag shredded triple cheddar cheese
1/2 or more - 8 ounce block of cream cheese
1/4 cup sweet pickle relish
1 large jar red pimentos
1 1/2 - 2 Tablespoons sugar
1/2 - 1 Tablespoon paprika
Add Greek Seasoning, parsley flakes, and pepper to taste.
Add Miracle Whip salad dressing until desired consistency.
Mix the cheeses together. I prefer mixing by hand. Stir in the remaining ingredients and refrigerate.
This mixture works well served with crackers (use less Miracle Whip) or on sandwiches.
Pimento or Pimiento?
Spelled either way, it is a small sweet red pepper similar to, but more flavorful than a bell pepper.
Pimento cheese spread is a very traditional southern sandwich filling. I was surprised a few years ago  to learn many of my tea friends in different parts of the USA had never heard of it.

Link to the November issue of
Kentucky Living Magazine

Monday, November 11, 2013

Lynn's Christmas Tree Cucumber Sandwiches

As I mentioned in previous posts,
the sandwiches and savories are served on the bottom tier of the three-tiered server.
You begin eating from the bottom tier and move up.
The second course of scones is served on the middle tier.
The top tier serves mini desserts, and is eaten last. 
My theory is that the three-tiered server looks nice for a longer time
with the desserts on the top tier, being served last. 

When planning the Christmas tea, we knew we wanted a cucumber sandwich. 
Lynn is the cucumber sandwich maker for our potluck teas.
I found a photo of the Christmas Tree Cucumber Tea Sandwich in
the November/December 2011 issue of Tea Time Magazine.
Lynn snapped a photo of it and made it using the easy recipe below.
She cut Christmas trees from wheat bread using a cookie cutter.
She cut the English cucumber to fit, and  
placed a cheddar cheese cut-out star on top of each.
They were delicious and super cute! 

I have made and served traditional cucumber sandwiches many times
from this recipe I found in "The Pleasures and Treasures of Taking Tea at Miss Mable's Tea Room"
 Sadly, Miss Mable's in Dickson, TN has closed since our visit there.

Cucumber and Boursin Tea Sandwiches

1 loaf white bread (I use Pepperidge Farm original)
1 (5.2-oz) Boursin cheese
1 seedless cucumber, washed, sliced thin and drained on paper towels
Dill (fresh or dried)
Cut bread in circles. Spread Boursin cheese on bread circles add a slice of cucumber and sprinkle with dill.
Linda's Note: I spread a thin coat of softened unsalted butter on the bread before I spread the Boursin. I use fresh dill sprigs, but dried dill will work when you don't have fresh.
The "idea" photo Lynn snapped from Tea Time Magazine  
Link to the November issue of

Friday, November 8, 2013

Chocolate Mice

You can search online for really cute photos of Chocolate Mice.
This is our first attempt to make them and it was a fun family project!
My tea friend, Mary Jane, says to always eat dessert first!
The chocolate mice were at each place when the guests arrived at the table. 
Don't they look cute?
Chocolate Mice Recipe
1 package chocolate-covered graham crackers
(I used mint chocolate cookies from Whole Foods)
1 bag Hershey's Chocolate Kisses, unwrapped
1 bag semi-sweet Chocolate chips
1 jar red maraschino cherries with stems,  thoroughly drained
1 small bag sliced almonds
White Almond Bark (or gel icing)
Lay out cookies on a cookie sheet covered with waxed paper or parchment paper, spacing them about 2 inches apart. (you can use the "bottom" half of an Oreo Cookie and sit the mouse on the white filling)
Melt semi-sweet chocolate chips in microwave, according to directions on the package.
Dip well-drained cherries in melted chocolate.  Place them on a cookie, stem pointing up (as the mouse tail).
Immediately place a Hershey's Kiss on the front to form the mouse face. 
Then quickly add two slices of almond for the ears. 
When finished, place two small eyes and an nose on the Hershey's Kiss face with melted white almond bark or gel icing. 
NOTE:  This works best if you can make it with a partner who can help with the different steps.  14-year-old Austin and Glenn made these fun mice for our Christmas Tea.

This is a fun new Christmas tradition for our family.

There is a really cute recipe for Little White Chocolate Mice, using Hershey Hugs in the book, Sandy's Tea Society Delighting in Friendships Steeped in Love,
by Sandy Lynam Clough.

Link to the November issue of
Kentucky Living Magazine

Thursday, November 7, 2013

Afternoon Tea Planning Tips

I have favorite recipes I've used many times.  
I also have many recipe books collected from tea room visits,
 books about tea the beverage, and ceremony of afternoon tea
on my book shelves. I have saved every issue of Tea Time Magazine
since Hoffman Media began publishing Tea Time 10 years ago.
When I began planning the Christmas Tea, the first thing I did was to
pull out all the past Christmas issues of Tea Time Magazine as a resource.
I find everything from reading the recipes to thoroughly examining the photos
helpful as I plan menus and tablescapes for my tea party planning.  
 Diane AmEnde's Tea Cozy Cooking and Baby Cakes
are full of recipes and how-to tips.
Bruce and Shelley Richardson's Elmwood Inn series of recipe  books
are favorites I always find helpful. Shelley Richardson is talented food artist
and Bruce is an expert on all things tea! 

Afternoon Tea Tips:
From the book, An Invitation to Tea by Denise Whipple,
"When presenting food, it is important to offer a variety of shapes, tastes, and colors on the plate. 
"When food items appeal to the eye, they usually will appeal to the taste buds."
The first course served on the bottom tier of the three tiered server is the sandwich/savory course.
The middle tier serves the scones, the second course. 
The top tier serves the dessert course.  
Linda's Sandwich Tips:
When planning finger sandwiches/savories, I plan for a total of five sandwiches or savories per  guest. This equals 1 1/4 sandwiches per person. Finger sandwiches need to be made from different breads with crusts removed, in different shapes and with different fillings,
 and include a combination of meat and vegetarian.  
I usually include a traditional English cucumber sandwich on white bread.
Spread a thin layer of softened unsalted butter on the bread before putting on the sandwich filling,
to prevent the sandwich from becoming soggy.  
Scones are served with clotted cream (or mock clotted cream in the USA), and jam or curd.
Clotted Cream is native to Devon and Cornwall in England. If you can't find it to purchase,
you may make thick whipped cream or one of many recipes for mock clotted or mock
Devonshire Cream online.
English scones, by the way, are not the sweet cake-like, fruit-filled scones American bakers make.
IF the scones are served warm, it is suggested those be eaten as the first course, while warm.
Miniature Desserts:
I serve a variety of shapes, colors and flavors.  I usually serve four mini desserts and choose from a bar, tart, pastry, cookie, cake and candy. I include one citrus and one chocolate.
My husband does not eat chocolate, and I'm not a chocolate lover.   I dislike afternoon teas where most of the desserts are chocolate. 

Tea the Beverage:
I remember reading in one of my many tea books, to plan to serve 2 1/2 cups of tea
for each guest at afternoon tea.
Well, whoever wrote that, doesn't know my tea-drinking friends
and family! Each of them can easily drink 5 cups of
properly brewed, good quality loose leaf tea
while sitting around the tea table.
I believe I have taught them well!  *smile*
Note from Linda: 
My recipe for mock clotted cream will be posted in the recipe
section of this Christmas Afternoon Tea for Kentucky Living Magazine series.

Link to the November issue of
Kentucky Living Magazine

Tuesday, November 5, 2013

Friends and Family At This Special Christmas Tea

Left to right: Mary, Lynn, me (Linda), Melissa, Patty and Alice

Mary and Lynn below.
Mary is my cousin's wife, and my friend of 40+ years.
Mary and her husband, Donnie, were married the same day and Glenn and I, 43 years ago.
He was IN our wedding.We can tell a lot of fun family stories!
Mary is a L.C.S.W. and retired counselor.
She taught me the importance of taking time for "positive distractions"
while I was caregiver for my mother with Alzheimer's and my three elderly aunts.
Lynn and I met and became friends when our children
attended Berea Community Elementary School together years ago.
During the past 35 years, we worked together,
were in the same local organizations, and have traveled together.
Mary and Lynn's mothers also had Alzheimer's.
Patty and I grew up across the street from each other as children here in Berea.
I have a photo posted on this blog of the two of us when I was 18 months old
and she was 20 1/2 months old.  She is the artistic one in the group.
She created our monogramed "place cards" from
 teapot napkin rings and mini Christmas tree balls. 
Patty and her dad shared the Alzheimer's journey. 
Alice, her husband Robert and I attended high school
together in Berea.  Our families are members of the same church.
I taught her children in Sunday School when they were small.
Alice and I have shared tears and laughter many times because of
similar circumstances with health  parents, children and now grandchildren.   
Melissa, on the left below, is our older daughter.
She celebrated her 40th birthday this year!
She is a former Child and Family Studies teacher (Home Ec. teacher).
She mother of our adorable 8-year-old grandson born in Guatemala,
and is the very talented co-owner of

I always present my tea guests with a small gift. 
I presented each with a copy of the delightful book
  "A Cup of Christmas Tea" by Tom Hegg
as a remembrance of this very special day.
These dear friends helped me
plan the menu, determine the table decorations,
prepare food, and more! 
We often share "pot-luck" teas in my home. 
They helped me with several fundraiser teas I chaired over the years.
Together, they surprised me with a 60th birthday celebration
We have so much fun when the six of us are together! 
It is not easy to have a Christmas Tea in August.
But, I knew exactly who to call for help and support.
We had so much fun and laughed so much that at one point,
Tim, the photographer, had to ask us to be serious for photos.
He was a great guy, and a very talented photographer.  
Recipes and Afternoon Tea Tips will be  in upcoming posts. 
Link to the article in the November issue of

Monday, November 4, 2013

Kentucky Living Magazine Christmas Afternoon Tea

I received a phone call in June from a writer wanting to interview
me for Kentucky Living Magazine.  I was told the
editor wanted an article about someone in Kentucky who
has an annual Family Holiday Tea in their home. 
Bruce Richardson of Elmwood Inn Fine Teas shop in Danville, KY, 
had given the editor my name and blog contact information.
The writer told me the article deadline was July 1st,
with photography by a professional photographer in July,
and would appear in the November or December issue.
Christmas Tea in July.
My question:  "Do you mean with guests, a Christmas tree and decorations?"
The answer: "Yes."
Hello!  We had family travel plans for nearly all of June and two weeks in July.
Where ever Glenn travels on business in the summer and during school breaks,
Austin and I go with him.   Plus, we had a family week at the beach, and plans to
host a Japanese middle school student with many group activities the first week of August.
  The writer said they could "send the photographer to my home in August
 to photograph my annual Christmas Tea."
After discussing the project with Austin and Glenn,
they agreed to pull out our Christmas decorations from storage
IF I would agree to leave them up until after Christmas. 
Less work for the guys that way, of course!
After I decided to limit the decorations to the tea room for simplicity,
I agreed to plan and host a "Christmas in August Afternoon Tea" for the magazine.
Thinking.... oh my goodness!  A Christmas menu to plan,
Christmas decorations to put up, Christmas china to wash.
In August, you can't buy Poinsettias, or fresh cranberries,
 or candied fruit for Christmas cookies, and no red berries on the holly. 
Planning a Christmas Tea in August is a bit overwhelming!

So, I contacted my friends,
Lynn, Mary, Patty, Alice, and daughter Melissa to help.   
My friends and family are the BEST! 
They all volunteered to do whatever was needed to provide
an elegant Christmas Tea for Kentucky Living Magazine on Monday, August 19, 2013.

Christmas clothes, Christmas foods and all, on a very hot Monday, August 19th. 
The photographer, Tim, and graphic designer, Penny, from Kentucky Living
were in my home for 4 1/2 hours.

Please read the previous post for details about the
menu and tablescape.
Many more details are to come....
Link to the article in the  November issue of

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