A Rose is A Rose - Tea Party

The Rose is the Herb of the Year for 2012 as designated by the International Herb Association.  To achieve this level of distinction, the herb must be useful in many various ways including culinary attributes.  The Rose is certainly quite versatile in the kitchen which was demonstrated in our recent Rose themed evening tea party.  Our event began with a chilled spritzer comprised of rose vinegar, lemon-lime soda, and a splash of rose water which produced a colorful and delicate floral beverage, 'Roses in a Glass'.  The first course featured a chilled Raspberry Rose Soup garnished with fresh raspberries and  fresh snippets of rose petal confetti.
The savory course included a Creamy Rose Chicken Tartlet accompanied with Rose Glazed Baby Carrots.
The variety of sandwiches featured our original Rosemary House Rose Retal Sandwiches, Cucumber Rounds with Boursin Cheese garnished with rose petals and burnet leaves, and a Goat Cheese and Strawberry Crostini sprinkled with Lavender Rose Balsamic Vinegrette.

Oven fresh scones were Kensington Palace Cream Scones and Drop Scones with Rose petals and pistachios topped with a rose glaze.
The evening tea ended with a delicate White Cupcake decorated with a sweet rose frosting.

Happy Father's Day!

Love you once, love you twice,
Love you more than cats love mice!

Love you dad!

More posts to come!

We have a few obligations taking priority.... more posts about herbs, tea and adventure soon!

Chive Blossom Vinegar

Chive blossoms make the most beautiful vinegar.   Simply harvest your chive blossoms and put them in a wide mouth jar with a plastic lid. (Vinegar eats through metal and cork.)  A mayonnaise jar is perfect.   You don't have to pack them tight in there but it needs to be quite full.  Next add white wine vinegar or a rice wine vinegar will work as well.  You want it to be a white vinegar so that the beautiful color of the chive blossoms will show off.  Let it sit for a month.  The chive blossoms will get brown and fall to the bottom of the jar.  After a month, strain the vinegar.  Ideally strain the vinegar through a coffee filter for extra clarity in the vinegar and then you have a lovely colored vinegar to use for Omelets or bean salad or to marinate meat or add to veggie soup or spaghetti sauce or....

Baltimore Herb Festival

The Baltimore Herb Festival is a 25 year event, held the Saturday of Memorial Day Weekend.  It is in Leakin Park, within the city of Baltimore.  The vendors are in a mile long circle around the park and the customers have gotten very clever over the years at bringing, wagons, totes and more to haul their purchases out.

 They roll in empty.  Circle the herb festival for the day.

And roll out full!

  This building is the little Chapel in Leakin Park. The Baltimore herb Festival has over the years raised enough money to purchase a new roof and has built the charming herb garden around the chapel.

Japanese Tea Ceremony Demonstration

 While at Shofuso, the Japanese House and Garden, we were fortunate to observe a tea ceremony demonstration by Drew Sodo Hanson.  This glimpse into the disciplined aspect of Japanese culture provided the beginnings for understanding the tea ceremony, chanoyu, the way of tea.  There are many levels of complexity to the tea ceremony, and although learning the basics may take a few months, to truly master the art form requires a lifetime of study and dedicated practice.

The simple premise is to honor your guests by serving them a bowl of tea made using Matcha, a powdered green tea.  There are a host of steps leading up to the actual tea ceremony that involve conentration, relaxation, and an awareness of the beauty around the tea house.  Additional steps are involved in cleansing the tea utensils and offering the tea allowing the host and guest to attain a pure state of mind before enjoying the bowl of tea.  The saying 'ichi-go ichi-e' translates to 'treasure every encounter' as it is understood that this moment is a once-in-a-lifetime opportunity.  The circumstances of this gathering will not be repeated, so the host demonstrates utmost consideration for the guests, which inturn is  reciprocated by the guests.  The experience of the present moment shared by those involved can be profound, indeed spiritual.
 Little sweets are served before tasting the tea. It is thought that the sweetness of the candy will accentuate the flavor of the tea.  











Although the tea ceremony was a demonstration between teacher and student, our group was able to enjoy a sampling of the sweet followed by a bowl of matcha served in a chawan.  There is a spirit of heartfelt hospitality in the presentation of the tea to each guest.







There is a peaceful tranquility to the tea ceremony, offering a way to escape from the everyday stress of the world beyond the tea room.  This opportunity offered a glimpse into the history and culture of a faraway land through one of its deeply traditional arts. 
Drew Hanson has been a student of the Urasenke tradition of Japanese Tea since 1995, and is a licensed teacher in this tradition.  For additional information about Drew, please visit his website here.  Thank you, Drew.

The Gardens of Shofuso

In addition to the 17th century-style Japanese house, there are ornamental gardens and a picturesque koi pond situated on the grounds of Shofuso.  These gardens have been well maintained and tended in an effort to enhance the main structure and tea house.

 

The house and its garden were official gifts from the Japanese people to the United States as part of an effort to strengthen relations between the two countries after the end of the world war conflict.  As the years passed, a grant from the Pennsylvania Horticultural Society made it possible to begin restoration of the garden. Repairs and renovations continue to be undertaken by the Friends of the Japanese House and Garden on a regular basis to preserve the integrity and beauty of this unique and tranquil destination.

The gardens feature a Koi Pond, Island, Tea Garden and this Courtyard Garden designed to bring the house into the outdoors. 

Stone lanterns enhance the interest of the gardens.  Peace and tranquility abound all the while introducting the gentile aspect and beauty of Japanese culture.

Shofuso - The Japanese House

 Our recent traveling herb seminar included a stop at Shofuso, The Japanese House and Gardens in Fairmount Park.  Considered one of the most notable and unique attractions in Philadelphia, it is open to the public from May through October.

This 17th century-style Japanese house was built in Japan in 1953 using traditional techniques and materials and then transported to the Museum of Modern Art in New York where it was on exhibition in the courtyard.  In the late 1950's, it was moved to Philadelphia, to the site of several previous Japanese structures dating to the 1876 Centennial Exposition where it has been maintained and shared with visitors.  While here, you will discover a viewing garden with koi pond and island, a tea garden, and a courtyard garden within the walls of this historic site and museum.


These lovely young students of the Urasenke school of chanoyu (the way of tea) were happy to pose for photos in the inner gardens of the house.   They assisted in the tea ceremony demonstration we enjoyed while visiting Shofuso.

 This display was in the kitchen area of the house with a tray that represents a typical breakfast.

 A variety of tea pots and accessories are also on display in this museum.

The Queen's Tea, June 2012

This past Sunday we joined in the celebrations taking place across the pond in Great Britain and in tea rooms and living rooms here in the United States in celebration of the Queen's Diamond Jubilee honoring sixty years on the throne, an accomplishment she shares with Queen Victoria.  Our annual Queen's Tea featured a variety of Afternoon Tea selections suited for a queen, including a sampling of the Coronation Chicken Salad said to have been served at the 1953 Coronation luncheon of Queen Elizabeth II.  Our guests received a free sample of Coronation Tea, a blend created by The Metropolitan Tea Company.  This special tea is a combination of black teas and delicate camomile flowers that yields a full flavored tea with a hint of muscatel and honey like flavor from the camomile.  A Champagne toast to the Queen announced the beginning of our celebration.  Long live the Queen!

Eating Royally Pear and Walnut Salad
Parmesan Balsamic Dressing, from a Palace Kitchen

Olde English Sausage Rolls
Diamond Jubilee Veggie Confetti
Roast Beef with Tarragon Horseradish Butter on Pumpernickel
Tomato and Bacon Sandwich with Parmesan Butter
Piccadilly Curry and Marmalade Tea Sandwich Rounds
Coronation Chicken Salad

Kensington Palace Scones
Claridge Hotel, London Scones
Sweet Cream, Orange Curd, Raspberry preserves
Fresh Sliced Oranges and Cantaloupe

Earl Grey Petite Cupcake
Buckingham Palace Garden Party Triple Berry Tartlets

Champagne to Toast the Queen
‘Long Live the Queen!’ ‘God Bless the Queen!’

Celebrating!

Tending shop, 1973

It's a special day around here! 
Be sure to wish Susanna a Happy Birthday as she celebrates today!

Is it a rose? Or is it?

Our visit to the Morris Arboretum, included this little puzzle.  As we first wandered upon this plant my initial thought was "I have never seen a Rose so huge".  Then I looked closer and thought that isn't a rose -- but yes, it is definitely a rose blossom,  but not rose leaves.....

Mystery solved! It is a climbing rose in a crab apple tree.   So clever.  Reminded me of something you might find in Alice in Wonderland.

Weeping Beech

This European Weeping Beech (Fagus sylvatica f. pendula) is 60 feet in height and has a 90 foot spread.  It was an original tree planted in the early 1900's at the Morris Arboretum.  That is the brown part in the middle.  It is slowly aging and decaying, however its legacies live on!  Where ever the branches have wept down and touched the ground they have formed roots.  As the roots grow, the tree sprouts upward and forms a new ring of trees around the "parent".   And the circle of life continues.