VINTAGE TEA TIME AND STRAWBERRIES AND CREAM SCONES for "Tea In The Garden"

I have a "new to me"  white teapot with a birdie on top that some of you may recognize - after all I've seen this same teapot on several of your blogs.  I found mine last weekend in an antique mall.  By the way - this is actually a coffee pot!  I have admired yours and now I have one!

But let's take it outside in the garden:

I am also sharing this vintage tablecloth on my picnic table which is pink and burgundy....and another new vintage teapot which is English - labeled Windsor with pretty roses, violets and bluebells. 

 I have the same little wildflower bluebells in my yard that I transplanted years ago from the Black Forest.  Please keep the 510 homeowners in your prayers. 

 As I type this at my store, a lady is downstairs right now with a clip board walking around writing down things she is "remembering" that were burned in the fire.  As I was talking to her she fought back tears over and over as she spoke. She came to my store to help jog her memory as she has to make up lists from memory for her insurance company.

The little printed linen rosebud topper was a find a couple months back.

Please pour yourself a cup of tea and have one of these lovely STRAWBERRY AND CREAM SCONES which I made with a recipe from  The Smitten Kitchen.  Believe me they taste just as good as they look.  You definitely will want to go to her blog and print this out!

LEMON GARLIC CHICKEN WITH GREEN BEANS AND POTATOES

For weeks now I have seen this recipe shared on Facebook and finally I decided to make it.  This is my version of this delicious chicken and I made it with 5 chicken breasts so I could share some with a friend who was coming home from  the hospital.  You might like to try it too!  Add some delicious bread and there you have it - a nice meal.

Here is what you will need

 for the baked chicken dish:

4-5 chicken breasts either with or without bones and skin, 6-8 Tb olive oil, 2 lemons, 1 thinly sliced and 1 zested and juiced, 4 clove garlic that are minced, 1 tsp salt, 1 Tb rosemary,  1/2 tsp ground pepper, 3/4 pound trimmed fresh green beans, 10 small red potatoes quartered, small chopped onion

Preheat oven to 425 degrees

Coat the bottom of a pyrex casserole with 1 Tb olive oil.  In a large bowl combine remaining oil and spices and onion.  Coat the chicken first adding the green beans and potatoes stirring through.  Remove green beans with tongs and lay in bottom of a 9" x 13" pyrex, then potatoes and then chicken and coat the top with remaining olive oil mixture.

Bake covered with foil for 1 hour, uncover and bake another 15 minutes - check to make sure all cooked through.

GOOD MORNING FRIENDS it's "Tea In The Garden" Part 1

Good Morning friends!  It's a wonderful morning for "Tea In The Garden". 

How is your summer coming along? 

 Perhaps you

have had summer guests too.

This swan vase takes us back to the

days when our grandmother's loved these.

I often use this big Crown Dorset teapot

because it holds about 42 ounces of tea.

That would fill eight 6 Oz teacups with tea.

We have had company for five days so we
have enjoyed
 this time with relatives. 

STRAWBERRY TIME "Tea In The Garden"

Last night I baked some strawberry tea breads which I am sharing today for 

Tea In The Garden.

This is such a simple recipe and you could freeze one of your breads for later or give it away now!  I will be giving one away.

Please pour yourself some

 Strawberry Tea too! 

We had some more welcomed rain last night. 

 This was wonderful and we sure need it!  
Of course, the garden loved it!

Here is the recipe:

Strawberry Tea Bread

You will need (2) loaf pans about 5 1/2"  x  9 1/2"  which you will grease with Crisco and then flour

In a large bowl combine:  3 cups sifted flour, 1 tsp baking soda (reduce 1/4 tsp in high altitude) 1 tsp salt, 1 Tb ground cinnamon, 2 cups sugar, 4 eggs beaten, 2 cups frozen strawberries, thawed, 1 cup Wesson oil  For the strawberries I cut up fresh ones and froze them for 15 minutes and then used them

Bake at 325 degrees for 50-55 minutes until a wood skewer comes out clean when inserted.  Cool cakes and then remove from pans.

Glaze:  place 1/2 cup chopped strawberries in medium saucepan with 1 cup confectioners sugar and 1 Tb. cornstarch - bring to a boil and stir down lumps from cornstarch.  Cool this mixture and then pour over tea cakes.

JUNE TEA IN THE GARDEN

It's Tuesday and that means Tea In The Garden Time is here:

As the sun rises across the yard, there are many shadows. I had some extra sunny

issues with these photos.

This morning I set up a little table so I hope you have a few minutes for a cup of tea.  Things are a little crazy at my house as we are moving on in our projects and you know what that means - messes here and there.

  Work on another shabby chic piece has begun.  I had a piece at my store we are converting to something to hold DVD's and CD's.  Will share that later!

I am sharing my blue "birdies" teapot today and an old vintage embroidered topper I recently found.  Do take a seat on the bench and pour yourself a cup of tea!