Sunday, September 25, 2016

Pomegranate Power


"I went down into the garden of nuts to see the fruits of the valley, and to see whether the vine flourished and the pomegranates budded."

                         ~Song of Solomon 6:11


When we moved into our home six years ago, I was so happy to learn that the pretty tree with the poppy colored flower buds was indeed a pomegranate tree.

 Last Thursday, I took this photo as I planned for a pomegranate post. This year's tree had the most pomegranates on it and the fruits formed early. Usually I pick them in November, but seems to get earlier each year.

 Sometime during the night on Friday, half of the tree fell over from being too top heavy with fruit. I was so surprised to wake up and see this. I cut the pomegranates from the fallen branches and hope they will be ripe enough to eat. This is partly my fault. We should have trimmed the tree last spring. I'm just hoping the remainder of the tree will survive.


There are so many health benefits associated with pomegranates. 


Pomegranates have three times the amount of antioxidants as wine and green tea.


A couple of months ago my mother gifted me with 
Davidson's Organic White Pomegranate Tea. Its ingredients are organic white tea, organic rosehips, organic hibiscus, organic dried pomegranate and natural flavor. I'm not a fan of fruity teas but enjoy this one a cup at a time. The tea is slightly tart with a beautiful scarlet color. (I'm a huge fan of Davidson's White Peach tea...delicious and light!)


I'm enjoying a cup of pomegranate tea in my Ridgway Windsor teacup. My only piece of transferware! 

Certain types of tea dictate the type of teacup I use. I prefer to drink black teas from my English bone china teacups, but drink green and other teas from not as delicate type cups (ceramic, transferware, etc.)

Do you choose your teacup based on the tea you are drinking? 
Please share.
Thanks,
Nora




I'm bringing my teacup to these parties:





Tuesday, September 13, 2016

Summer Staples: Squash and Strawberries

Probably like many of you, I'm trying to hold back time and grasp any summer delight before it's too late. Granted, I love autumn. It's just that this summer seem to go by way too quickly.

Last weekend I was given two very large crooked neck squash. They were so large; I was concerned they would be a bit dry for sauteing or grilling. Since baking bread is a favorite of mine, I decided to bake squash bread. I couldn't find a recipe specifically for crooked neck squash so I used a green or yellow squash recipe from the internet. (I have a nice recipe for zucchini bread but wanted to try something different.)




I made a huge loaf and was quite happy with the results.

Come join me outside for a cup of tea and a slice or two of squash bread. (The cushion on my chair is getting a bit flat. Too much reading!)






Today's featured teacup is Strawberry Ripe.  
It's an English bone china produced by Hammersley and Co. which was part of the Spode Company. Hammersley was first manufactured in Longton, Stoke-on-Trent.

The teacup was produced in the mid to late 1970s.


 I featured this teacup last summer as well. It wouldn't be summer without strawberries!

Below is the recipe from cooks.com
SUMMER SQUASH BREAD (YELLOW OR
ZUCCHINI)

2 c. sugar
1 c. vegetable oil
3 eggs
1 tsp. vanilla extract
3 c. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2 c. unpeeled squash shredded
1 c. chopped nuts

Beat sugar, oil, eggs and vanilla in mixing bowl until fluffy. Mix flour, salt, baking soda and cinnamon. Add to egg mixture and stir until well blended.Stir in squash and nuts. Turn into a greased and floured 9 x 5 x 3 inch loaf pan.
Bake at 350°F for 1 hour and 20 minutes or until done. Wrap in silver foil when cool.

Enjoy your last days of summer,
Nora