An informative sampling focused on herbs and tea with an occasional sprinkling of fairy dust and a glimpse into family activities too. The contributions to this blog are the combined efforts of the sisters of The Rosemary House and Sweet Remembrances.
Thursday, December 4, 2008
Osage Oranges
Wednesday, December 3, 2008
Oh Christmas Tree!
Tuesday, December 2, 2008
"We wish you a Figgy Pudding"
These photos, taken in September show our fabulous fig harvest this year. This fruit, first mentioned in Genesis, can survive our winters in South Central PA with just a wee bit of extra care. This year we had fruit on our fig since the end of June, a bumper crop of the sweet fruit which once dried is five times sweeter then fresh.
The vine, the olive, the palm and the Fig were crops basic to ancient civilizations. Considered essential to health and well being, everyone tended at least one fig tree, even the most modest homeowner. It was a fruit, a dessert, a sweetener and a gentle laxative.

There are over 700 varieties, ours is Brown Turkey, but all bear the familiar pear shaped fruits. Depending upon where it is grown and how it is pruned, it can be considered a large shrub or a small tree. Botanically, figs are different from other fruits, when like magic the fruit just appears among the leaves. It was baffling how fruit could appear without the presence of flowers. I considered a midnight vigil with the flashlight to catch sight of the elusive flowers when I learned the ancient secret of the fig. The fruit is a hollow receptacle called a syconium with countless flowers inside! You never see the flowers of a fig. When fertilized, the numerous seeds inside form and the fruit develops flesh to protect them. Commercially grown figs can require a specific fig wasp to fertilize them - ours is self fertilizing.If you're ever in our garden and you spot a ripe fig, feel free to ask if you can sample the fresh fig. We're happy to share the fruits of our harvest!
Monday, December 1, 2008
The Holly and The Ivy
The Holly, Ilex aquifolium, and The Ivy were used by the ancients as symbols of continuity of life through the dark days of winter. The plants verdant foliage has decorated homes at mid winter solstice since pre-Christian times. Early Christians saw in the spiny leaves of the holly the crown of thorns, the red berries symbolizing the blood of Christ. Ivy was believed to lessen the influence of wine, as well as assisting in predicting the future. In folklore, both plants are powerful protectors against evil.
Sunday, November 30, 2008
Holly Wreath Candy
Corn Flake Holly Wreaths
1/2 c. butter
1 10 oz. package mini marshmallows
2 tsps. green food coloring
4 c. cornflakes
small red candies
(cinnamon red hots or mini m & m's)
Melt butter and marshmallows in medium saucepan. Add food coloring and blend well. Place cornflakes in large mixing bowl, pour melted mixture over cornflakes and stir gently to coat. With greased hands, drop onto waxed paper lined tray. Using your finger tip, form a hole in the center to define the wreath. Decorate with red candies. Allow to dry. Yield: 30 wreaths
Saturday, November 29, 2008
Surprises!
The Friday after Thanksgiving, is our annual Holiday Tea. There is much preparation involved in getting this organized - from menu planning to decorating to enjoying Thanksgiving dinner with family... it can be a bit hectic (so much so that I forgot to take any pictures on the day of the tea alas). This special event is one that has become a tradition for many of my guests. This year, I was surprised with a beautiful shiny green box - a present that featured an adorable teddy bear perched upon a tea cup, enjoying tea. The mother and daughter that presented the gift to me told me they just felt it belonged in a tea room! How thoughtful is that! Teddy will indeed find a special spot in the tea room, and every glimpse of him will remind me how thankful I am for tea room customers that have become good friends.Wednesday, November 26, 2008
Giving Thanks~
Monday, November 24, 2008
Above the Doorway

These fun collections belong to Marj, our Jim Thorpe sister. An artist all her life, she creates vignettes throughout her home that inspire you to stop and observe, to admire and wish to recreate. In her recently remodeled kitchen, she had very narrow shelves built in above each doorway providing a perfect location for a visual display of her fun collections.

The matching pitchers are remembrances from our Mother's collection of luster ware. The wooden statue is a figure that I brought back from Spain well over 30 years ago. It makes me happy to see it has a very special spot in her kitchen collections. The little milk bottles are from Peplau's dairy. Mom's maiden name was Peplau, no connection to the dairy though.
Sunday, November 23, 2008
Founder's Day Tea

As part of our year long 40th Anniversary celebrations, we held a Founder's Day Tea and honored our parents, Bertha and Byron Reppert. It was a joyful gathering of family and friends, a day of remembering and sharing as we talked about the early days of Rosemary House. A full Afternoon Tea was served and ended with Lane Cake and Rosemary for Remembrance cookies.
Wednesday, November 19, 2008
Mushroom Bacon Pinwheels
We have been serving delicious Mushroom Bacon Pinwheels
at several of our Afternoon Tea events, and they have received rave reviews, so I thought I'd share the recipe with you. Not only are they yummy, but they are fast and easy to prepare. You can make them a few hours before serving, and then bake them just before serving. Enjoy!
Mushroom Bacon Pinwheels
3 Tbsp. bacon bits
6 oz. cream cheese, softened
1/2 c. mayonnaise
1 can (4 oz.) mushroom stems and pieces, well drained
1/2 tsp. garlic powder
1 8 oz. tube refrigerated crescent rolls
Blend cream cheese, mayonnaise, bacon bits, mushroom pieces and garlic powder until well mixed. Separate crescent dough into four rectangles; seal perforations. Divide cream cheese mixture evenly between all 4 rectangles and spread to within 1/4 in. of edges. Roll up jelly-roll style, starting with the short side. Cut each into 5 or 6 pieces. Place slices cut side down on parchment lined baking sheet. Bake at 375 degrees for 12 minutes, until golden brown. Serve warm. Yield: 20 - 24 pinwheels.

(This photo shows the several 'steps' in preparing the pinwheels before baking them.)
at several of our Afternoon Tea events, and they have received rave reviews, so I thought I'd share the recipe with you. Not only are they yummy, but they are fast and easy to prepare. You can make them a few hours before serving, and then bake them just before serving. Enjoy!Mushroom Bacon Pinwheels
3 Tbsp. bacon bits
6 oz. cream cheese, softened
1/2 c. mayonnaise
1 can (4 oz.) mushroom stems and pieces, well drained
1/2 tsp. garlic powder
1 8 oz. tube refrigerated crescent rolls
Blend cream cheese, mayonnaise, bacon bits, mushroom pieces and garlic powder until well mixed. Separate crescent dough into four rectangles; seal perforations. Divide cream cheese mixture evenly between all 4 rectangles and spread to within 1/4 in. of edges. Roll up jelly-roll style, starting with the short side. Cut each into 5 or 6 pieces. Place slices cut side down on parchment lined baking sheet. Bake at 375 degrees for 12 minutes, until golden brown. Serve warm. Yield: 20 - 24 pinwheels.

(This photo shows the several 'steps' in preparing the pinwheels before baking them.)
Tuesday, November 18, 2008
Tea Party Bears
Saturday, November 15, 2008
Happy Birthday David!
Subscribe to:
Posts (Atom)
