It is my pleasure to announce the winner of the drawing for a copy of Sally and Sarah Clarkson’s new book The Lifegiving Home: Linda, who describes home as a shelter of “grace-oriented” relationship (what a beautiful image!). Linda, if you will send me your mailing address via the secure Contact form, I will dispatch this wonderful book without delay!
How I wish I could send a copy to every one of you! And I want to thank you for such wonderful replies to my question: What is the one thing about your place on earth that most speaks “home” to you? I realized as I started to consider the matter myself, just how difficult of a question I’d asked! But upon reflection, I think I would have to say that candlelight and firelight flickering over the faces of people I love is home to me—always has been and always will be.
I do urge you to read through the comments, if you haven’t already. I was touched and inspired by the thoughtfulness everyone brought to this question. So many friendly glimpses into the sacred spaces of your homes. It truly warmed my heart.
And, as promised in my afternoon tea post yesterday, here are a few simple suggestions for making any cup of tea a special occasion:
We are indebted to the British for many things in this world, not the least of which is their glorious clotted cream. Unfortunately, it’s difficult to procure in this country, so when the real thing can’t be had, I content myself with this easy substitute. Granted, it’s not nearly as divine as the original, but it will exalt a humble scone to a thing of decadence:
Mock Devonshire Cream:
Whip ½ cup heavy cream with 2 Tablespoons powdered sugar till stiff peaks form. Then gently fold in ½ cup sour cream. Serve generously* with warm scones or tea biscuits, and, if desired, strawberry jam or lemon curd.
I love finger sandwiches at teatime: they are easy to prepare ahead of time, and a nice selection can be provided for your guests. Here are a few of my favorites:
Cream cheese and olive:
Finely chop about a cup of manzanilla olives with pimentos and blend with 8 ounces cream cheese. Spread onto white or wheat bread from which the crusts have been removed and the slices cut in triangle ‘points.’ Top with another point. (These are especially pretty at Christmas, with all the red and green, but I love them any time of year.)
Cream cheese and pineapple:
Prepare the same as for cream cheese and olive, only add 2/3 cup finely chopped pineapple to the cream cheese in place of the olives. If you are using canned pineapple, be sure to drain before mixing with the cream cheese. (These sandwiches are best on white bread, in my opinion.)
And, finally, one of the simplest and most time-honored of tea treats is good, old-fashioned Scottish shortbread, which can be whipped up at a moment’s notice. You can add any manner of flavorings, from dried cranberries and spices in the winter, to lemon peel or a dash of lavender in the summer. But I like it best plain:
1 pound butter
6 cups flour
1 ½ cups sugar
½ cup cornstarch
Soften the butter in a large bowl, then sift the dry ingredients over it and mix well with your hands. Keep working the mixture until all is incorporated and nothing is sticking to the sides of the bowl. Place the dough on a cookie sheet and pat into a disk about ½ inch thick. Using a fork, prick a pattern of small wedges, radiating out from the center. Bake at 350 degrees until the edges start to brown, about 30 minutes. Break the shortbread on the pricked lines and sprinkle with granulated sugar before serving.
I hope that you all have a lovely Valentine’s weekend, and perhaps even a pause for a proper cup of tea!
*I mean that. 😉
photo credit: Mark Geil