Hi Sunday readers : Today is wet and hot in South Louisiana . And tomorrow will probably be Cold. Just another January in Louisiana. The perfect time to have a pot of tea. So grab your favorite tea and enjoy a cup with Me this Sunday…. Lisa
Perfect Pot of Tea:
- fresh cold water to fill pot
- 5 tspl oose tea (1 tsp. per person and one for the pot) or 4 teabags
- sweetener, to taste
- option: cream or milk
Start with enough fresh cold water to fill the teapot. Place water in tea kettle on top of stove, or in electric kettle and bring just to a boil. Pour a small amount of the hot water into your teapot and swish around; then discard. (You may also do the same with your teacups, to avoid shocking the loose tea or bags.) Add the loose tea or teabags. Pour hot water over tea. Let steep in pot, uncovered (to avoid stewing) for 2 to 3 minutes. If you like milk in your tea, pour a small amount into cup BEFORE adding brewed tea. Pour the tea, using a tea strainer. Taste and sweeten to your liking.
I am serving with my Tea :
Lavender ( from my garden) and Oatmeal Cookies :
- 1 1/4 cups rolled oats
- 8 tablespoons (1 stick) butter, softened
- 1/4 cup sugar
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 3/4 tablespoon dry lavender flowers
- Preheat the oven to 325° F convection (or 350° F for a regular oven). Toast the oats for about 10 minutes. Let the oats cool completely and then process in a food processor, until powdery.
- Beat the butter with sugar until creamy. Stir in the oats, flour, salt, and lavender. Mix on low speed until the dough comes together. Scrape the dough out onto a work surface and pat it into a log 1 1/4 inches in diameter. Wrap up the log in plastic wrap and refrigerate until very firm, about 2 hours.
- Preheat the oven to 325°F convection (or 350°F regular bake). Slice the dough into 1/4-inch thick slices and arrange on a baking sheet lined with parchment paper. Prick the top of the shortbreads with a fork. Bake for about 20 minutes, or until golden (somehow, for a lot of cookies in my oven I found 22 minutes to be the magic number). Slide the parchment onto a wire rack and let the shortbreads cool.