If it does what they say, the temperatures are dropping this week into the 80's so it is a perfect time for another tea in the garden. It has been a while since it was cool enough to set up outside.
Please pour yourself some lovely tea. It is Yorkshire Gold loose so you can use the strainer to catch the grounds!
My garden is making it's transition into full blow summer now. We had a cooler than usual June and I have enjoyed my
"Endless Summer" Hydrangeas. When I bought them in 2016 I was told by avid Iowa gardener, Beth Jordan that they don't do well in our above 90 degree temperatures which is oven the case June through August.
She knew what she was talking about but it seems if you can get them through the first few years - they will survive and bloom after all.
I have several American Beauty Cups and Saucers and I sure think they are wonderful.
Right now the coneflowers and monarda are the flowers that sure don't mind the heat.
The zinnias are coming along and the limelight and strawberry hydrangeas.
I am also sharing this photo of an unusual bird at my finch feeder the other evening. I have recently started bringing the feeder in at night because I kept finding it empty every morning - as well as an empty hummingbird feeder. This "bird" arrived early before dark so now we know!
You will need: 4 cups of of fresh, ripe fruit chopped in a large bowl with 1 tsp lemon juice. Add 3/4 cup brown sugar, 1 tsp ground cinnamon and 1/4 cup of flour and 1/4 cup of cornstarch - mix through.
Pour into a pie shell bottom and add the lattice top. Brush with egg yolk and bake at 425 for 25-30 minutes Pie crust recipe: 2 cups sifted flour, cut in 3/4 cup crisco (or lard) using a flour kneader. Add 5 - 8 Tb ice water to form a nice ball of dough. Divide dough as 1/2 will be used for the lattice top. Roll out on floured pastry cloth with a covered and floured rolling pin. Press into pie shell. After adding peach mix, cut the lattice strips and weave across the top. You could use this recipe for other pies.
There were 27 ladies from "Christian Fellowship" who came to relax and enjoy Afternoon Tea.
Gredia (pronounced Sha-re-tah) offered to sing and we loved her two beautiful songs.
We had mature women and young women and our new "Tea Baby" Adalea!
We were honored to have 2 women who were refugees from the Congo and Caritas Habimana who was a refugee from Rwanda.
I do things different ways for different
teas and this time I decided to use my
3 tiered servers at the table rather than a
buffet. A few ladies enjoyed hot tea but because
of the heat most of the ladies chose iced tea.
Here is what I served: the scones
were Mixed Berry Cream, the tea
was Decaf and Regular Ginger Peach, Yorkshire
Gold and Blackberry Sage. The Savories
were Cheese Asparagus Quiche, Hot Pepper Peach Ham Biscuits, and 2 types of Cheddar Cheese crackers. The sweets were Chocolate Peppermints Brownies, Miniature Lemon Pound Cakes and Lemon Fruit Tarts. I used the recipe for the lemon pound cake given in the link but poured the batter into mini muffin tins and shortened the baking time......they worked perfectly!
One last idea for you here today: I baked the Cheese Asparagus Onion Quiches in shells. Instead of using Crisco - I used lard in the dough - yes lard. I have been wanting to do this for a long time and I DO LIKE the crust better! You can buy lard at the market next to the Crisco. (use the link to the recipe above just change the cooked asparagus, etc) Instead of a large quiche - I made mini ones in the mini muffin tins)
Out in the garden some hydrangeas are
blooming and others are starting to
bloom. Monarda and Cone Flowers
are in abundance and then miscellaneous
flowers. I am so enjoying having a garden.
I baked pretty much all day on Saturday and early Sunday morning and love, love my new convectional oven. I also did one thing wrong by putting my crackers too close together in baking them - so now I learned that lesson the hard way which seems to be my best teacher always! Here is one of 2 cheese cracker recipes I baked. This one was the White Cheddar Cheese Recipe from the July/August issue of Victoria. I put springs of Rosemary on top of mine.