we’ll all have tea.
I used to have a hysterical Wallace Tripp illustration of that poem, featuring some incredibly lazy and stupid mice as Polly and Suki. I wish I still did. I’d so totally frame it.
Tomorrow I am having some friends over for tea and I am SO excited! I’m also completely behind on my cleaning and cooking schedule aaaaand of course this week my back decided to go all screwy and I woke up this morning unable to bend over, but that’s what teenage slave labor is for. When Mama is having a party and there’s work and she needs a muscle relaxer.
So here’s what’s on the menu:
Melon prosciutto bites paired with this fabulous cheese I got at Whole Foods, plus a sparking Italian wine served in champagne flutes. I plan to put this out in the living room before everyone sits down at the table.
curried grilled chicken salad sandwiches on cranberry spice bread (tandoori marinated chicken grilled and chopped up fine for chicken salad, with sultanas and green apple – this was supposed to be on rosemary currant bread from a special bakery but naturally I didn’t get over there and now I’m out of time, so cranberry spice bread it is. Or maybe whole wheat. We’ll see. I’ll try it on both and decide.)
egg salad rectangles on whole wheat (with buttered, sesame seed edges)
smoked salmon maki (smoked salmon rolled up in white bread with dill, cream cheese and persian cucumber, then sliced/displayed like maki rolls)
Kensington Scones with New Forest strawberry rosemary jam, Bellwether Farms creme fraiche and mango fans. I couldn’t find Devon Cream anywhere. Fortunately I like scones with creme fraiche just as well, though it’s definitely not the same.
Tiny lemon tarts with Italian meringue and raspberry garnish (who knew there are like, different types of meringue. Italian just sounds schmancy, doesn’t it?)
Chocolate FAIL cake (this cake is not actually FAIL. It is full of WIN and Callebaut. But we call it FAIL cake around here because it is a little tricky to work with and one time S made it and there was sort of a cake disaster as far as putting it together, we ended up with broken cake all over and so just ate it in chunks, and ever after it has been FAIL Cake. This time we are smart, we are doing one layer and glazing it with jam, then covering it in ganache.)
I’m doing Tsarina Samovar Blend (yunnan, assam and green tea pearls) for the first and second courses and then probably a pot of either Golden Monkey or Keemun – probably Golden Monkey – for the dessert course.
I should probably get back to it but I’m sitting here waiting for my 800 milligrams of Motrin to kick in before I go roust the children to make them help me clean the house.
I am so excited for tomorrow!