Saturday, December 24, 2016
Friday, December 23, 2016
May you have a joyful holiday with loved ones, those present and those held close in your heart. Blessings to you this holiday season. With love, the Reppert and Brill families of Sweet Remembrances and The Rosemary House.
Wednesday, December 21, 2016
Tuesday, December 20, 2016
Just a peek at part of the collection of Christmas tea cups that are put into service during the holiday season. Red and green, holly leaves and poinsettia, and an occasional Christmas tree seem to be the popular motif for these English bone china tea cups.
Monday, December 19, 2016
Saturday, December 17, 2016
Still playing the role of Santa Claus, this time it's 1975, seated at the PNC Bank on the square of downtown Mechanicsburg, Santa (dear old dad, Byron Reppert) is shown here with his grandchildren, Jessica and baby Jacob, along with their dad, Phil Sears and mom (below) Carrie Sears. It was a special day for everyone!
Friday, December 16, 2016
This Christmas greeting card was one that our mother sent out several years ago! Taken on a cold winter day in December, alongside the PNC bank on the square in downtown Mechanicsburg when Santa would arrive by fire engine to a long line of energetic young kids, each with a list of wants and wishes to share with Santa.
And Santa, patient and jolly, listened to each little girl or boy, discovering whether they had been naughty or nice, listening attentively to their requests, didn't notice that the long line wrapped around the block. Santa, dear old dad, Byron L. Reppert, was the town mayor and the town Santa, two roles he played with boundless enthusiasm.
One year, Susanna and her friend Susie lined up to visit Santa. That was the year friend Susie whispered to Susanna, 'I think that's your dad'. Susanna did not, could not, would not believe her.
Thursday, December 15, 2016
The Santa collection is once again on display in the hallway of Sweet Remembrances. Each year the collection grows. Adding another jolly old elf to the grouping can be a challenge, but there does seem to be room to fit in 'just one more'.
At the far left, standing atop the radiator, is the collection of culinary Santas. They have cake decorating bags, plates of cookies, and gingerbread houses. Who knew Santa was such a culinary artist? On top of the oak side by side you'll find the smaller Santa assortment. Some are German 'smokers', one that I brought back from Germany and the other a gift from a friend.
Of course my favorite grouping is the tea themed collection. The little roly poly one on the right is a tea-for-one teapot. The little stitchery, also from a friend, reads Santa's Pot of Tea. I can see Santa relaxing with tea and cookies before he loads up the sleigh, and of course once he returns from his busy night.
This Byers' Choice Caroler (a Pennsylvania based company) is the newest addition to the collection thanks to a thoughtful older sister. With his basket of gingerbread and candy canes, he obviously fits right in! Thanks, Marj.
Tuesday, December 13, 2016
This popular sandwich is one we like to serve around the holiday season. It is quite easy to prepare, and equally as tasty to eat. Many guests have compared it to eating a slice of warm creamy apple pie!
Brie & Apple Crostini
Baguette, sliced on the angle into 1/2" portions
1/2 stick butter, melted
1/2 c. brown sugar
1/3 c. pecans or walnuts
2 - 3 Granny Smith apples,cored and sliced into 16 thin slices
soft spreadable Brie ( I use Alouette Creme de Brie)
Toast baguette slices. Spread a layer of Brie on the toasted baguette. Top with a thin slice of green apple. Mix butter, brown sugar, and walnuts together. Spread this mixture over the green apple. Place in preheated 350 degree oven for about 8 minutes, until the Brie has melted. Serve warm. These may be prepped about an hour ahead of time, covered and held until you pop them in the oven.
Monday, December 12, 2016
We welcomed Janeal Jaroh of Time Traveler Trunks to present a program on Evergreens and Dreidels. She shared the ways in which Roman customs were interpreted and converted in Europe and eventually adapted and blended by American religious and ethnic groups. It was a program that both entertained and educated, one which our guests seemed to particularly enjoy as it was history based.
Friday, December 9, 2016
A variety of miniature ornaments capture the memories of holidays past, vacation souvenirs, and remembrances of tea time adventures all tucked among the branches of this sweet little tree. Little jewelry pieces make perfect additions to the branches.
Thursday, December 8, 2016
A wide variety of holiday teas are happening in Sweet Remembrances this month. From our annual Holiday Tea after Thanksgiving to our Holiday Workshop & Festivi-Tea combination, we've been brewing and pouring tea, plating and serving sandwiches, and sharing visions of sugarplums to all in attendance. This Apple Cranberry Salad topped with fresh apples, toasted pecans, thinly sliced red onion, feta cheese has been popular this holiday season.
A variety of festive sandwiches included Southern Pecan Party Sandwich, Benedictine Cucumber Sandwich, Basil Pesto Chicken Salad, Cranberry Orange Bread with Mascarpone Cheese, Turkey, Cranberry and provolone melt, and a Swiss Cheese Tart with Super Sassy Pepperelly, a locally made pepper glaze.
Scones, of course. This holiday event featured our Traditional English Cream Scones and heart shaped Lemon Pecan Scones (because we love the holiday season). Sweet Cream, jelly, and fresh fruit always accompany our oven fresh scones.
Friday, December 2, 2016
Always served fresh from the oven at Sweet Remembrances! Our scones don't go into the oven until our guests are in the tea room and seated. Once they are served their tea, the scones are popped in the oven to bake while our guests enjoy their assorted tea sandwiches. Then, if it is a special occasion event in the tea room, the scones are plated with cream, jelly, sometimes lemon curd, and some seasonal fresh fruit.
Traditional English Cream Scones2 c. flour
2 tsp. sugar
2 tsp. baking powder
1/2 tsp. salt
4 Tbsp. cold butter (1/2 stick)
1/2 c. light cream
Mix together flour, sugar, baking powder, and salt. Cut in butter until fine crumbs form. Whisk eggs and light cream together. Add to flour and butter mixture until blended together. Place onto floured pastry cloth and knead dough about 20 times. Roll out dough until about 3/4 inch thick, cut out circles with 2 inch round cutter. Place on baking tray. Brush each scone with an egg white/water wash and sprinkle with granulated sugar. Bake for 13 - 15 minutes at 425 degrees. Serve warm!