Let's have tea!!! :)
Lavender Lass
9 years ago
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llucy
9 years agoschoolhouse_gw
9 years agoRelated Discussions
The Beautiful Tea Roses. Let's Support Growing Them.
Comments (20)The idea of Tea roses being strong and resilent has always intrigued me. This one 'Francis Dubreuil' has shown those amazing Tea strengths and I have to thank Paul Zimmerman at Ashdown for sending them in place of some older climbing roses. I protect my roses in a fashion that keeps them like zone 5b or 6a not at all like the zone 4a I live in. In warmer winters, the protection can be similar to zone 7. I would not hesitate in those actual zones to increase my share of Teas with the choice of plants available so early in the season from the growers (my fear in Minnesota is that by the time the Teas can be shipped here in spring, they have pretty much been picked over). As you can see, the new growth on the Tea comes directly behind the last bloom and require little or no pruning. Also the rate at which they regenerate their bloom is so very impressive....See MoreLet's have a cup of tea
Comments (13)The kettle is on, I'm busy wrapping gifts so they're ready to go, mail, by bus, some will be picked up and some delivered. I just have one more gift to buy and then Whewwwww I'm done. I'm looking forward to a mug of orange pekoe and a couple of Berry Green Tea Biscuits, I really liked the Blueberry and Brown Sugar biscuits hope these are as good. It'll soon be time to put the tree up and do some christmas baking, unfortunately I have to do the baking last minute or there's nothing left when christmas rolls around. Found a good recipe for a smoked salmon mousse, with a dab of hot pepper jelly and a crisp cracker, soooooo yummy. SMOKED SALMON MOUSSE 1 lb. soft cream cheese (500 gr.) 1 156g can of smoked salmon (we use St. Jean's, it's also their recipe) 1/4 tsp. lemon juice 1/8 tsp. Dijon mustard Pepper 2 tbsp. chopped green onions 2 tbsp. chopped parsley Blend all ingredients in a food processor. Put into an attractive dish and decorate with thin lemon wedges and parsley, serve with crackers. If you prefer a more subtle flavor, reduce the amount of salmon. Annette...See MoreMonday....let's have tea early. And share some music :)
Comments (11)I was thinking of this thread while I watched The Ghost and Mrs. Muir the other night. Lovely old movie. My Master's is in Biology. Looking at pond scum but technically a botany major. I still enjoy that, but spend more time teaching. Is this what morning feels like? It is still dark! (Taking dh for an early morning appointment, then home to can peaches.)...See MoreTea time :)
Comments (10)I've quit working on the free dresser from CL. It's not a quality piece and the more I look at it, the less I care about working on it. It will probably go upstairs and be decor. I swapped the round oak table for the little drop leaf. It's amazing how much more floor I have now. The stripper turned the table and chair into a money pit. The dresser is NOT this pretty in person. It says 1929 on the back of it. The pulls must be tin back plate and iron drops. They did not clean up. And I wonder if I have the drawers in the right order. Maybe that bottom one should be under the top drawer? I will check that out tomorrow. The thing is, the piece between the drawers is warped and I had to plane that 2nd drawer to fit. This is the order they were in when I got it. I made noodle krugel tonight. I got the recipe from someone on gw a couple of years ago. Noodle Kugel Spray the casserole dish 12 oz. flat egg noodles 3 eggs 1/4 C. sugar ( I use a sprinkle I don't like it so sweet) 2/3 C. Farmer's cheese 1/2 t. cinnamon ( I use more) 1/4 t. nutmeg ( I use more) 1/2 C. sour cream 1/2 - 3/4 C. golden raisins 1/4 C. butter Beat together eggs, sugar, cheese, cinnamon, nutmeg, sour cream and raisins. Cook noodles per directions. Toss noodles with half the butter. Pour egg mixture over noodles and mix. Put mixture in ceramic casserole which has been sprayed with Pam or greased with shortening. I mix the whole thing in the dish I'm going to bake it in. Less dishes to wash. Sprinkle with additional cinnamon. Dot with remaining butter. Bake uncovered at 350 F for 25-30 minutes or until light golden brown. Watch the noodles. I don't like them crisp/crunchy/hard. Best served straight from the oven but leftovers will reheat well in the microwave....See Moreschoolhouse_gw
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9 years agolast modified: 9 years agoLavender Lass
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9 years agoLavender Lass
9 years agoShades_of_idaho
9 years agomushcreek
9 years agomama goose_gw zn6OH
9 years agolast modified: 9 years agoschoolhouse_gw
9 years agoShades_of_idaho
9 years agoLavender Lass
9 years agoUser
9 years agodesertsteph
9 years agoUser
9 years agoschoolhouse_gw
9 years agoLavender Lass
9 years agolast modified: 9 years agoschoolhouse_gw
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