Sunday, April 16, 2017

Happy Easter!


Awake, thou wintry earth -
Fling off thy sadness!
Fair vernal flowers, laugh forth
Your ancient gladness!
~Thomas Blackburn, "An Easter Hymn"

Thursday, April 13, 2017

Bunny Cakes!

Bunny Cakes - on the 'to do' list for this week. It would not be an Easter celebration in our household without a pair of bunny cakes. Actually 'back in the day', we would have four bunnies for the family gathering.  A simple round cake, cut in half and placed together forms the body of the bunny. Frosted with white icing, one covered in coconut, one without, add a jelly bean face, toothpick whiskers, and large paper ears along with an icing tail, and voila, instant bunny.

Wednesday, April 12, 2017

Easter Cupcakes

Quick and easy.... little decorative and tasty Easter cupcakes... the 'grass' cake decorating tip makes these cupcakes easy to frost and quick to create a grassy nest for a few colorful jelly beans. Fun! and Festive!

Tuesday, April 11, 2017

Maple Raspberry Dressing


Maple Raspberry Dressing
2 oz. raspberry vinegar
2 oz. olive oil
2 oz. vegetable oil
2 oz. real maple syrup 
1 tsp. Dijon mustard
1 tsp. tarragon leaves, crushed
1/2 tsp. salt

Mix all ingredients together. Whisk until well combined. Toss with fresh salad greens. Top with chopped pecans, fresh raspberries, and feta cheese.

Monday, April 10, 2017

Bonnets & Bunnies on Parade (Tea, too!)

Yesterday featured a Tea and Hats program in the tea room - and it certainly looked like a spring parade of hats and bunnies. Guests were introduced to Anita Herman and her fabulous collection of hats to try on (and purchase!). The tea room magically transformed into a millinery shop for the afternoon!



Before and after tea, guests tried on hats, snapped selfies, found the perfect color and design, tried on more hats, and simply had an afternoon of fun!

Tea service began with individual pots of tea (bottomless, of course). Once tea was brewed and served, the first course was offered. It featured Mixed Salad Greens, topped with fresh raspberries, sweet toasted pecans, feta cheese, and topped with a Maple Raspberry Dressing.

The spring plate of sandwiches included (from the top) Almond Chicken Salad Triangle, Pimiento Cheese on whole wheat bread with garlic chives garnish, Asparagus Sandwich with Egg Yolk Butter (a favorite spring time sandwich!), Puff Pastry Rounds with cucumber, radish, and carrot and herbed cheese with horseradish, and Pork Tenderloin Crostini with Peach Conserve. 

Yummy Scones, fresh from the oven included Traditional English Cream and Cherry Scones. Toppings featured Sweet Cream, Orange Curd, and Strawberry Jelly all served with fresh fruit.

And dessert featured a petite Spring Bonnet Cookie (filled with chocolate ganache) and a rich but yummy Pineapple, macadamia nut, and coconut triangle with an icing glaze. It was a perfect day in south central PA to enjoy Afternoon Tea and Hats! 

Thursday, April 6, 2017

#TRHTardis Guest Book

It has been about 4 months now since the TARDIS  Little Free Library landed outside our door and we are thrilled with the use this library receives. There is a constant turn over of books for all ages; Adult, Young Adult, Elementary and even for the littlest learning to read. Our not-so-little free library has a shelf for each age range.

If you visit the TARDIS, leave a book, take a book! And if you snap a photo, please share it online with #TRHTardis.
We started a guest book and included the addresses of some of the other LFL in the Mechanicsburg area. 



Melody totally got what this is about.  Books can take you to any time or any place!

And Megan (below) was visiting from Washington, DC when she spotted the TARDIS.
Some folks appreciate the addition to the community, and others just love the Doctor.
Either way, it's a win!


Notes like this make our day!

Wednesday, April 5, 2017

TARDIS - Little Free Library

This TARDIS from Doctor Who is filled with books! It is part of the Little Free Library movement. 
The Little Free Library program originated in 2009 in Hudson, Wisconsin. Created by founder Todd Bol, it was a way to honor his mother, a teacher. He made several more to give away to friends and eventually the idea of little free libraries blossomed into a social enterprise to promote literacy and libraries throughout the world. The original goal was to create 2,510 little free libraries which was the same number of libraries Andrew Carnegie helped to start in the late 1800s/early 1900s. The number of LFL worldwide keeps growing. The charter number of this TARDIS library is 47,290.





















Great Job Ethan!  We love the little free library tucked right outside our door!

Our grand opening ceremony, officiated by local personality Bob Carey took place January 2nd, when we honored the scouts who helped with the project. The librarian from our fabulous local library attended, and other area LFL owners joined the event. Nancy served hot tea and hot chocolate along with other treats including jammie dodgers, one of the Doctor's favorite jam filled cookie.
Our local newspaper reported about the TARDIS in this article in The Sentinel.

Tuesday, April 4, 2017

Traveling Through Time

Look what has recently landed on Market Street! On TV they always make it look like it flies in and just lands in a different time and place.
But now you know it arrives on the bed of a pick up truck and is man-handled into place.



Doctor Who fans will instantly recognize this blue box as a TARDIS (Time and Relative Dimension in Space) - the ship in which the Doctor travels. 



This Police Public Call Box was constructed as part of an Eagle Scout Project. Ethan Stoner of Troop 190 was responsible for planning, raising funds, building and filling this box. The Rosemary House has agreed to maintain and refill the box as necessary. What is it filled with you ask?  Stay tuned.













Happy and Hard Working Scouts from Troop 190, above,  Eagle Scout Ethan Stoner and his Dad, right.

Saturday, April 1, 2017

Enchantmint Brownies - Herbs in the Cookie Jar (Part 3)

Mother Earth Living shared an article on their website that our mother wrote decades ago. We were happy to recently discover said article and have received permission to share it on our blog. You can follow this link to read the article. Many different herbal cookie recipes were featured including these Enchantmint Brownies. To this day, they are still very popular when served in the tea room. Easy to make, and festive enough, who doesn't like the chocolate and mint combination?

Friday, March 31, 2017

Herbs in the Cookie Jar (Part 2)

In the 1995 article that mom penned, which now appears online in Mother Earth Living here, the story continues that, as a young girl, Nancy always lamented the fact that the cookie jar was filled with compost and not cookies. Well, mom's words describe it best: When she was growing up, my third daughter, Nancy, was the one who bounced home from school shouting, “Let’s make cookies, Mom!” I think I frustrated her often by using the cookie jar for kitchen composting; maybe that’s why, even today as a busy businesswoman herself, she’d still rather bake cookies than just about any other activity I can think of. She began developing cookie recipes at a fairly young age. In her tearoom, she is known for her rich sweets.
Follow these links to find the recipes for: 
Although Nancy is frequently baking cookies for the tearoom (going on 27 years now!), she can imagine her mother might chuckle over the fact that more often than not, there is a compost bowl filled with food scraps instead of a cookie jar on the kitchen counter. 

A special thank you to Mother Earth Living, Natural Home, Healthy Life,
for granting permission to share the article on our blog.

Thursday, March 30, 2017

Herbs in the Cookie Jar (Part 1)

Years ago, we're talking in the mid '90s, dear old mom wrote an article titled Herbs in the Cookie Jar for a herbal themed magazine. Over the years, the magazine changed hands, and the article has been resurrected on the Internet by the Mother Earth Living magazine. It was a thrill to find mom's words in this magazine alongside recipes that Nancy has served in the tea room. After contacting the magazine, we have graciously received authorization from Jessica Kellner, the Editor-in-Chief to share the article. Follow the links to find each recipe (clockwise from the left) Lavender Cookies (recipe below), Black Pepper Chocolate Balls, Coriander Date Cookies, and Saffron Cookies
Lavender Cookies 
Makes about 3 dozen 
At an open house, we served gallons of Lavender Lemonade made by steeping 
1/2 cup dried lavender flowers in 1 quart boiling water for a few minutes, straining, and 
using the the strained liquid to make up part of the water for 1 gallon reconstituted frozen 
lemonade. The unexpected fragrance and flavor led us to try these Lavender Cookies at 
next party. The cookies have become equally as popular.

• 1 cup butter
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 cups flour
• Lavender Sugar (below)
Cream the butter and sugar. Gradually add the salt and flour. Mix thoroughly. 
Chill the dough for 1 hour, or until it is firm enough to handle.
Preheat the oven to 350 degrees. Form the dough into 
1-inch balls and roll them in Lavender Sugar. Press each ball with your thumb. Place 
them on ungreased baking sheets and bake 12 to 15 minutes. Cool on racks.

Lavender Sugar 

• 1 cup dried lavender blossoms
• 1 cup sugar (coarse, if available)
Mix thoroughly. Keep mixing this as you use it;
it tends to separate.

Wednesday, March 29, 2017

Pink! Words... Teacups... Actions...

Almost all words do have color and nothing is more pleasant than to utter a pink word and see someone's eyes light up and know it is a pink word for him or her too. ~Gladys Taber

Saturday, March 25, 2017

Daffodils....

“Daffodils, that come before the swallow dares, and take
The winds of March with beauty

(Shakespeare's Winter’s Tale, act 4, sc. 4)

Friday, March 24, 2017

Lychee Tea - Chinese Black Tea

This Lychee Black Tea packaged in a decorative tin was hand carried from China by the beau of our North Carolina niece and gifted to Nancy at Christmas. An informative paper provided by the tea purveyor he visited included information about a variety of teas that are available for purchase. Lychee, native to Asia, is a small, round, and sweet juicy fruit grown in the tropical area of China. The translucent white pulp of the fruit yields a delicate floral and fruity flavor combination in both fragrance and taste. The tea may be flavored with the lychee peels and/or blossoms, or with a lychee powder.
The sweet fragrance, often described as grape-like, is noted immediately upon opening the tin and permeates the air. This side by side comparison of the wet (R) and dry (L) leaf shows the tea leaves after a 4 minute steeping. Tea leaves typically triple in size when steeping, which is one of the reasons it's best to steep the leaves loose in the pot to allow for maximum expansion, thus releasing the full flavor intensity and benefits of the tea.

The tea yields a beautiful fragrant copper colored brew (L) as compared with the darker shade of an Assam shown on the right. The sweet floral flavor is definitely pronounced in the cup, with a slight lingering taste after drinking the tea. According to the paper, lychee tea is supposed to be beneficial for the skin.

Many thanks to Dan and Jessica for the thoughtful gift!

Monday, March 20, 2017

Happy Spring! A St. Patrick's Day Tea!

 As we celebrate the first day of Spring, we are reminiscing about the St. Patrick's Day Tea held this past Friday. Guests dressed in various shades of green navigated the snowy sidewalks to attend this special event. The first course included a Mixed Green Salad tossed with a Fresh Basil Salad Dressing, Parmesan Cheese and a Four Leaf Clover Crouton, for good luck of course!

 The sandwich plate featured Ranch Chicken Salad on Whole Wheat Bread, Savory Parsley and Olive Cheese Spread on Clover Shaped Pumpernickel Bread, Sliced Apple Sandwich with Orange Honey Butter, a Miniature Toasted Reuben on Rye, Rolled Asparagus Sandwich, and an Open faced Carrot and Cheddar Shamrock.

The scone course included a Shamrock shaped Traditional Cream Scone alongside Cranberry and Orange Irish Soda Bread with Sweet Cream and Lemon Curd toppings. The St. Paddy's Day Fruit Medley was topped with Honey Lime Dressing.



















Dessert featured an Almond Flavored White Cupcake decorated with a Pot of Gold at the end of the Rainbow. Thanks to JP for sharing this clever idea! There were also gold wrapped chocolate coins and shamrock favors on the table for each guest to enjoy.

We were pleased to welcome Sasanach for his entertaining musical contribution with his Irish tunes played on a fiddle. There is a short video link on Sweet Remembrance's Facebook page that captured the spirit of the tunes he played.