Spring Tea

Today was stormy, the perfect kind of day for a hot cup of tea and some good company!

Fresh produce of the season, such as these delectable organic strawberries, were included in the menu.

The March/April issue of Tea Time magazine provided some tasty new recipes to add to the menu, such as Potato Latkes with Chive Sour Cream and Turkey-Avocado Finger Sandwiches. For the little ones in attendance, PB & J sandwiches were served as well.

Flowers fresh from the garden, in a favorite soft color combination, made a delicate centerpiece.

Pleasant Times Spring Tea Menu

Cream of Celery Soup (make your own fresh*)

Potato Latkes with Chive Sour Cream (from Tea Time magazine March/April 2010, page 28)

Turkey-Avocado Finger Sandwiches (same Tea Time issue, page 51)

Carrot-Chive Sandwiches

Fresh Strawberries and Orange Slices

Chocolate Hazelnut Pirouline rolled wafers

Teas:

Yorkshire Gold

Celestial Seasonings Vanilla Strawberry Rose

Celestial Seasonings Cherry herbal tea

*To make your own cream of vegetable soup, saute onions and vegetable (celery and cauliflower were used in mine) in butter or olive oil. Put a lid on and steam until soft. You may add a bit of water to help steam them. Put softened vegetables in a blender and puree, adding liquid as needed. Add a bit of cream, or milk, to the puree and blend until fluffy. Season with salt & pepper. You can make a cream soup with asparagus, broccoli, squash, etc. or for a family supper, use leftover cooked vegetables!