The recipe file index is in Tea.for.Two. A translation of food names from English to Japanese is found in food.names.

Recipes are found in the following blogspot sites: (1) appetizers.&.snacks, (2) beef, (3) beverages.&.drinks
(4) breads.&.muffins, (5) casseroles.&.stews (6), (7) cups.of.tea, (8) eggs.&.cheese,
(9) fish.&.seafood, (10) fruit, (11), (12) pasta.&.noodles, (13) pork, (14) poultry, (15) rice,
(16), (17) soups.&.salads, (18) sweets.&.treats, (19) tofu, (20) vegetables.

Lastly, cooking and household tips are in this-n-that.

Saturday, January 02, 2016

It's the Holidays! Here is a little East meets West ~ Are you free to join me?

It's the Holidays! Here is a little East meets West ~ Are you free to join me?

Welcome to a little mix of cultures. 

Today's treats look like Japanese plum blossoms and ginkgo nuts.
If you are free, please join me for a little bit of cooled green tea.

My decorations are some of my favorites, too!

Thanks for stopping by
and God Bless,
hugs, Chris

more later...

Monday, July 20, 2015

"Begin each Morning with ~ cups of tea ~!"

cat teapot is ready for tea!

Thanks for stopping by,
heaps of hugs,

Monday, May 30, 2011

A cup of tea

A traditional Japanese cherry wood green tea cannister

This Japanese tea canister looks is so pretty. And, it is very easy to use.

more later...

Monday, April 06, 2009

Make them smile

Make them smile (by martian cat)

"As you're rushing through life, take time to stop
a moment, look into people's eyes, say something
kind, and try to make them smile!
~ Barbara Johnson

1. Your English Breakast tea is ready., 2. Today, your tea will be kept warm., 3. These are some of today's special tea treats., 4. Here is today's table decoration.

more later...

Thursday, May 29, 2008

Ginger tea

4 thin slices fresh ginger
1 1/2-2 cup water
2 tsp black tea leaves

Heat ginger in water in a covered saucepan for 10 minutes. Place the tealeaves in a warmed teapot. Strain the ginger liquid into the teapot. Cover and steep for 3-5 minutes. Strain. Serve with sugar to taste. Serves 2.

Monday, May 26, 2008

Mulled apple tea

6 cups apple cider (or fresh apple juice)
6 whole cloves
3 cinnamon sticks, cut into 2 inch pieces
2 teabags
3 tbsp brown sugar
1 lemon, thinly sliced (for garnish)

Heat juice and add spices. Add teabags and steep for 3 minutes. Remove teabags and sweeten with sugar and lemon.

Serve with an optional cinnamon stick for a garnish.

Smells wonderful and tastes refreshing

Monday, May 12, 2008

Plantation tea

8 Pekoe tea bags
12 sprigs fresh mint
1 cup sugar
1 qt boiling water
1 qt homemade lemonade

Place tea bags, mint, and sugar into a heat-resistant pitcher. Pour in boiling water and stir.

Steep for 30 minutes and strain, and add to a pitcher of plain (without any garnish) lemonade.

Stir well. S
erve in tall glasses filled with ice.

Saturday, May 10, 2008

Chocolate tea

6 tbsp loose Pekoe tea
2 tsp cocoa powder
1/2 tsp grated orange peel
2 tsp brown sugar
1 cup sweetened whipped cream
1 tbsp grated dark chocolate

Brew tea to desired strength. Stir in cocoa, peel, and brown sugar. Steep 30 minutes. Pour into 6 cups. Add a dollop of whipped cream to each and garnish with grated chocolate.

Friday, May 09, 2008

Rose herbal tea

1/2 cup of dried rose pedals or buds (unsprayed)
3 cups water

Add rose pedals or buds to a teapot and add hot boiled water.

Strain to serve.

Serves 3.

Thursday, May 08, 2008

Iced tea

Black tea leaves (allow 1 1/2 tsp per cup)
Boiling water
Crushed ice
Sugar to taste
Lemon twists or fresh mint sprigs

Brew black tea in boiling water. To serve, pour tea into tall glasses that are filled with crushed ice. Garnish with a twist of lemon or a sprig of fresh mint. Sweeten with sugar to taste.

Tuesday, May 06, 2008

Fruit herb tea - iced

3 tbsp lemon balm leaves
3 tbsp apple mint leaves
3 tbsp orange mint leaves
3 tbsp peppermint leaves
2 tbsp chamomile flowers
4 cup water
4 tsp honey
Fresh sprig of mint or lavender (for garnish)

Gather either fresh herbs or use one-half of amounts if dry. In a stainless pan, add water and honey. Cover and bring to just a boil. Stir to mix herbs. Steep for 10-20 minutes. Strain the herbs from liquid while pouring into a decanter. To serve, pour over ice and add a fresh sprig of mint or lavender.

Monday, May 05, 2008

Rose petal tea

2 cup black tea
1/2 cup dried rose petals or buds (unsprayed)
3/4 lemon verbena leaves
2 tbsp dried lemon peel

Brew the tea. In a large pitcher, mix the tea with rosebuds, verbena leaves, and lemon peel. Strain. Serves 2. Note: strong light will make a stronger tasting tea. For a lighter tea, steep rose petals in a dark, airtight container.

Sunday, May 04, 2008

Sunshine tea

Fill a large jar with water and insert 3-4 teabags (to make desired strength). Seal the jar with a tight lid. Leave jar in a warm area (shaded or sunny). To serve, fill glass with crushed ice.

Note: you may add water to dilute tea if too strong.

Saturday, May 03, 2008

Herbal tea cooler

8 herbal cranberry tea bags
1 qt boiling water
1 liter apple juice
4 1/2 cup cold water
1 orange, sliced thin
1/2 lemon, sliced thin
Sprigs of fresh mint

Steep the tealeaves in boiling water in a glass container. Cool to lukewarm. Remove tea bags. Squeezing them to get full flavor from tea bags. Add apple juice, cold water and fruit slices. Chill thoroughly. Serve in ice-filled glasses garnished with sprigs of mint. Serves 8-10.

Thursday, May 01, 2008

Basil herb tea

3 parts fresh basil
1 part lemon balm
1 part traditional tea

Use 1 tsp of dried herbs or 2 tsp of fresh for each cup of water. Add boiling water (1 cup per serving). Steep the tea for several minutes to extract the full flavor before serving.

Sunday, April 27, 2008

Your English Breakfast Tea is ready.

Your English Breakast tea is ready.

The teacup is Okura China Company (this company's china is
used by the Royal family in Japan). The hand-painted flower on
the cup is from "The Tale of Genji".

Saturday, April 26, 2008

Today, your tea will be kept warm.

Today, your tea will be kept warm.

This Noritake China teapot is placed on a candle
teapot warmer. The teapot has English Breakfast tea
in it.

Some of my friends collect shoes or handbags. I collect
teapots and teacups.

Wednesday, March 19, 2008

All tea parties require a lovely teapot.

All tea parties require a lovely teapot.

I have a large collection of teapots for many different
kinds of tea.

This one is a favorite because of the small bird on the top.

Tuesday, March 18, 2008

Your green tea is ready.

Thank you for coming. Your green tea is ready.

The teacup is Okura China Company (this company's china is
used by the Royal family in Japan). The saucer is traditional
Japanese reddish-brown lacquerware.

The tea is from a very well known area in Shizuoka
Prefecture (Japan).

Friday, August 10, 2007

Japanese Green Tea Bowls

An island of calm...

These are tea bowls (cups) that are used for the Japanese Tea Ceremony. The tea that is used in these is a very fine powdered green tea.

more later...

Friday, December 15, 2006

Solitary tea

A favorite pot of tea
Orange or apple slices, or a bunch of grapes
A favorite plate with cut sandwiches
Homemade or store-bought cookies

Days can become full of necessities, making it impossible to treat yourself with long preparation times for your teatime moments. Use your favorite teapot and cup. Enjoy a moment and your cup of tea in-between your daily tasks at a favorite place....

Saturday, November 04, 2006

Spring-time tea

1 pot freshly brewed tea
Fresh seasonal berries (3-5 per cup)
Fresh mint sprigs or lemon slices

Put fresh berries in the bottom of each cup and pour in the tea. Or if you prefer, pour tea over the berries in a pitcher and serve over ice. To each serving decorate with a sprig of mint and lemon slices.

Mint julep tea

2 cup cold water
1/2 cup sugar
1/2 cup lightly packed fresh mint leaves
7 cup brewed black tea, chilled
Ice cubes
8 small fresh sprigs of mint

In a small saucepan, combine water, sugar and mint. Stir over low heat until sugar is dissolved. Increase heat to medium and bring to a boil; boil about 5 minutes or until liquid is slightly syrupy. Remove from heat and set aside to cool. Strain into a large pitcher; stir in tea. Pour into ice-filled glasses and garnish with mint sprigs. Serves 8.

Spiced Russian tea

6 tsp Russian blend or any good black tea
1 pinch of cloves
1/2 pint boiled water

Place tea and cloves in pot, add water, and brew for 5 minutes before pouring. Add sugar and lemon to taste.

Apple tea

A mellow black tea (such as Darjeeling or English Breakfast)
Clear apple juice
Sugar to taste
Cinnamon sticks

Brew tea using apple juice instead of water. Use 1 tsp tea or 1 bag per cup of juice. Pour tea into cups. Sweeten with sugar and stir with cinnamon stick.

Tangerine special tea

4 tangerine slices
12 whole cloves
4 sticks of cinnamon
2 tbsp sugar
4 cup Pekoe tea

Stud each slice of tangerine with 3 cloves and place a tangerine slice, a cinnamon stick and 1/2 teaspoons sugar in each cup. Fill with hot tea and serve, using the cinnamon stick to stir the tea. Serves 4.

Slemp (from the Netherlands)

2 cinnamon sticks
1/2 tsp anise seeds
1/4 tbsp lemon peel
1/2 tbsp orange peel
1 Darjeeling tea bag
2 tbsp cornstarch
7 tbsp fine berry or brown sugar
6 whole cloves
4 cup whole milk
2 tbsp cold water

Make a mulling bag by tying spices and citrus peels in cheesecloth. Add spice bag to milk in a pot. Warm milk slowly, bringing to a light boil. Then turn down heat, cover, and simmer milk and spice bag for 45 minutes. Remove skin from the heated milk. Add tea bag to mixture and steep for 5 minutes. Remove tea bag and mulling bag. With a fork, mix cornstarch and water into a bowl into a smooth paste; add with sugar to the “slemp”. Stir continuously for 10 minutes until "slemp" thickens. Serve “slemp” in mugs. Serves 4.

Hot-spiced cranberry tea

4 cup apple cider or fresh apple juice
4 cup cranberry juice cocktail
Choice of mulling spices (such as cinnamon, 1 whole clove and nutmeg)
Pot of hot tea, with leaves strained out (4 cup)
Brown sugar (optional)

Place spices in a mulling bag using a piece of cheesecloth and place in a pot. Add all ingredients in a pot except tea and sugar and heat to a near boil. Turn down heat, cover, and simmer mixture for 15 minutes or longer. Remove mulling spices and add tea. Sweeten mixture with brown sugar to taste. Serve hot in punch glasses or mugs. Serves 12.

Mint chocolate tea

4 cup brewed mint tea (either peppermint or spearmint)
4 cup freshly made milk hot chocolate
1/4 tsp crème de menthe extract
Whipped cream
Fresh mint sprigs

Blend mint tea and hot chocolate into a saucepan and heat. Add crème de menthe. Serve with a dollop of whipped cream and sprig of fresh mint. Serves 8.

Mulled harvest-time tea

2 1/2 qt (10 cup) cold water
6 whole cloves
13 cinnamon sticks
1/4 cup tea leaves such as Darjeeling or English Breakfast
1 3/4 cup orange juice
Juice of 2 lemons (1/2 cup)
Sugar to taste

In large saucepan, combine water, cloves, and 1 cinnamon stick. Bring to a boil. Remove from heat and pour tea in a large heatproof pitcher. Allow brewing 5 minutes. Stir in orange juice and lemon juice. Pour mixture back into saucepan; gently heat, and do not boil. Strain into your pitcher and serve in cups or tea glasses. Sweeten with sugar to taste and serve with a cinnamon stick. Serves 12.

Friday, November 03, 2006

Spiced Milk Tea (Chai from India)

1 tsp cardamom seeds
1 tsp cinnamon
2 1/2 cup water
2 cup milk
4 tsp tealeaves
Sugar to taste

Add cardamom and cinnamon to water in a pot and heat. Add milk to liquid just before it begins to boil. Then add tealeaves and bring mixture to a boil. Strain tea leaves before pouring tea into a teapot or a thermos before serving. Serves 4.