Victoriana Lady Estelle: 2016

2016 was a glorious year

Today is New Years Eve. I would like to take this time and say "Good Bye. "

2016 was a glorious year for me.
It was my first year of retirement. I have accomplished much and I am very pleased with my accomplishments

Along the way, I have met many new friends with an appreciation for my passion for Victorian fashion and the love for Tea.
I introduce them to the history of tea and the proper way to enjoy a good pot of tea.

I have been living my dream. I was successful in opening up a Tea Salon where I invite other to come and enjoy a step back in time, relax and feel a simpler style of life.

As guests, I cater to them with tea and sweet delights, They come and read, listen to music and socialize the old fashion.

In creating this little social club, I have my own concierge where folks can come to network, relax, and socialize while having a wonderful tea experience.

It is quite rewarding knowing I have creating a place that is so badly needed in today's hustle and bustled times.

I hope that 2017 will bring more good fortunes.

Sandra Foster and A Twee Catskills Victorian Cottage

What a great little place to get away, Away from the hustle and bustle of the modern day city. I would love this little place. Enjoy her posts and dream.

My Shabby Streamside Studio: In NY: Sandra Foster and A Twee Catskills Victoria...: Photo by Trevor Tondro for The New York Times I read Joyce Wadler's feature on us. I laughed! I cried! I didn't recognize my ...

Baked Apple and Mincemeat

This is a delightful treat that is fast, inexpensive,and can be served at your next tea party. It has been a family Christmas traditional treat.

Cut the top off an apple, scoop out the middle and full with mincemeat. Cover with the apple top, sprinkle with brown sugar and bake in oven until apple is soft.
Serve with whipped cream, or my favorite ice cream!
Enjoy!

Back To Work After Christmas Celebrations

Good day ladies and gentlemen. On this wet and dreary Tuesday, I wish you strength to endure this first day back to work from the Christmas holiday celebrations. I totally remember, as if it was yesterday, how it feels. Even though I have been retired for one year. I still have a feeling and a passion for my fellow working friends.
"HAVE A GOOD DAY MY FRIENDS"!

Grand Opening of StudioE/Tea Salon

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"!

Cooking Demostration at Hearthside House!

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 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.

Lots of patience is needed in keeping a good cooking fire at all times.

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.

Hearthside Cook Book and Cooking Demo!

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-

A Visit to The Gardner Museum in Boston

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.