Sunday, November 6, 2016

I am very excited to invite you to the Grand Opening of StudioE/Tea Salon.
I have been planning this for over 10 years when my passion for tea exploring became an obsession.
Now, I have done it!
I would like for you to come and enjoy my passion and a wonderful Tea Experience.
Join me on Saturday, November 26, 2016.
Doors will be open at 5pm -10pm
A Donation will be asked of $10.00 for "The Young Girls Etiquette Program" which will be rolled out in StudioE/Tea Salon.
Please RSVP by November 19, so "I will Get The Kettle On"!
Monday, October 24, 2016

  During the Great Road Day Tour, I did a cooking demonstration to promote Hearthside's  new cook book.

 I showed my cooking skilled on open fire . It was challenging, but inspirational.


 
i

 I have spent many years on research of historic cooking. It was very rewarding to get the opportunity to practice this art. 



Checking the beans for softness. The vegetable soup is not done until the beans are soft.



 

Stewing plums and pears for making a nice sauce. Great for drizzling over cakes and short bread. 







 With the help of my granddaughter Jayniece,
 

 Jayniece has such a passion for history and enjoys stepping back in time to re-live it with me.





Tuesday, September 13, 2016


The new Up-and-Coming book contains over 200 recipes and was researched and compiled by Lois M. Hartley. She will be at Hearthside on Saturday, Sept. 24th on Great Road Day for the release of the book.

 A highlight of the day will be a cooking demonstrations over the open fire by docent Estelle Barada, who portrays the Talbot family cook (1904-1926) during our tours.
 


















 She will be set up outdoors with a fire pit to cook up some of the recipes from the book.



The food editor of the Valley Breeze will be sending a photographer to the cooking demo on Saturday.  

 For your delight, Estelle will be cooking up these great picks from the book.



Corn Meal Bread
Rub a piece of butter the size of an egg, into a pint of corn meal – make it in a batter with two eggs, and some new milk – add a spoonful of yeast, set it by the fire and hour to rise, butter little pans, and bake it.
Randolph, The Virginia Housewife Or, Methodical Cook 1860



Vegetable Soup
To ¼ lb. of fresh butter, boiling hot, add onions chopped very fine. When
they are quite soft, throw in spinach, celery, kidney beans also chopped fine,
with green peas, and any other vegetables that you can collect. Stir them well in the onions and butter till they begin to dry. 
Have ready a tea-kettle of boiling water, and pour about a pint at a time over your vegetables, till you have as much as you want.
 Serve up with bread or toast in the bottom
of the dish. Pepper and salt to your taste.
Child, The American Frugal Housewife 1833

 Hot Tea 
Keep a variety of teas on hand.  Orange pekoe and English breakfast are the most popular blends to serve with a meal.
  
Delicate oolong, smoky souchong and the spicy blends are appropriate for afternoon tea.  Store tea in a tightly covered tin away from spices or other aromatic foods.
 Warm a china or earthenware pot (metal changes the flavor of the tea) by rinsing it with boiling water.  Measure the tea into the pot – 1/2 to 1 teaspoon per cup according to the quality of the tea and the desired strength.  Pour in just enough boiling water so that the tea leaves float freely.  Cover and let stand 3 minutes (longer steeping develops a bitter taste).  Strain, and dilute with boiling water. 
Serve tea in delicate china cups with cube sugar or rock candy, cream or milk (English tea lovers insist on milk), and thin slices of lemon. 
 For a spicy flavor, stick each lemon slice with two or three cloves. 
 Serve China tea or smoky souchong tea clear, with nothing to distract from the distinctive bouquet.
 Farmer, The Boston Cooking School Cookbook, 1896


SMITH’S WILKINSON PEAR
Hearthside’s builder, Stephen Hopkins Smith, was well-known for his horticultural expertise.
 He founded and became the first president of the RI Horticultural Society.
 Smith is noted with the promotion of a “new pear.” 
We will be cooking  and jarring pears at the demo-

Wednesday, August 24, 2016
On my visit to Boston this month, I enjoyed the company of my dear friend, Carol Leary. 
We have been friends for 43 years.
 
 It started with a morning visit to the Gardner Museum Cafe for a light lunch. I enjoyed a delightful cheese cake in a jar. Very different but delicious. My friend enjoyed a hearty salmon salad. It was excellent.





 Than, a wonderful visit to the The Isabella Stewart Gardner Museum. 
It is a beautiful place for a photo shot.                 
 What a glorious back drop!


The day was adventurous and historic.

 The Isabella Stewart Gardner museum.
Wednesday, August 17, 2016
What a great time I had at my reunion this Saturday. It was an out-of-doors event. The temperature was 94. . 

The heat did not stop me .

I did a performance for my alumni family on
"Victorian fashions and what it takes to wear Them".
 Giving them a closer look at what it took to be a Victorian women.


It was the first time I preformed this with men in the audience.







 It was most interesting.
 It was well received even by the Nuns in the audience.









 The audience was quite impressed because this was all new to them, even the Victorian era.
 It was most enjoyable to show them these beautiful under garments up close.








At the end of my presentation, I invited a volunteer to come up and be laced in a corset. 
She had never had one on and felt it was fun and quite comfortable. 






 My presentation went off fabulously. It was huge success.




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My Victorian Hostess Gown


Honorable Mention:

Costume Contest USA Entry 29.) Dress: Historic Hearthside House Hostess Gown Victorian Costume Contest



Victorian Dress Costume ContestComment by JUDGE Lisa Schnapp: 8/15/2010

"Lovely, glowing creation blended of soft, feminine hues. A stunning gown that embodies Victorian style femininity..."








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