Tea Time Tuesday

Welcome to another Tea Time Tuesday!  Sandi, our lovely hostess at Rose Chintz Cottage has a charming Tea Time Tuesday post this week.

This week I am sharing a very informal afternoon tea.  I have noticed that since my son has started back to school that I am making tea to correspond to the time when he and my husband will be home, which is about 3:30 to 4:00.  Since I make our dinner around 6:00, tea time is very informal and light.  Once winter sets in I will most likely serve dinner closer to 5:00 with tea.  It seems silly to need a "schedule"  for tea time, but it really is such a joy for our family and missing it would seem out of place.

On to tea then!

 

Since tea is informal, I have used several mis-matched pieces, but they seem to work well together.

I am using my Victorian Bird teapot, Federalist dessert plates, and Gracie China teacups and saucers along with my great-great aunt's white damask napkins that have a subtle bird pattern and my refurbished silver.

I made a very quick and easy peach dessert which I came up with using bits of 3 different recipes.

 

I made Peach Ginger Twist tea from Harney & Sons to complement the dessert. 

It is lovely to enjoy afternoon tea in the afternoon sun.

Thanks for dropping in!

Tea Time Tuesday

This is my first time to participate in Tea Time Tuesday and I am hoping I will get better at it as I continue.  I have been following Sandi's blog, Rose Chintz Cottage, for over a month now and fell in love with her blog and features.  Sandi hosts Tea Time Tuesday every week and it is always so exciting to see all the beautiful tea time links.

For my first post, I started out small and simple, but wanted to use my Rose Chintz pattern to compliment Sandi on her wonderful taste!  I made simple blueberry scones and a black currant tea for a relaxed afternoon tea with my husband.  I added just a little sugar to my tea, which I thought accentuated the berry flavor, so I had butter with my scone while my husband on the other hand left his tea unsweetened, but dolloped a big spoonful of double Devon cream and blueberry jam on his scone.  Yum!

Thank you so much for stopping by!