This was a gift from the Education Department at the Tower of London, a small little handbook on tea appreciation. What I love about it is that it is easy to digest (along with a cup of English tea), and it includes some nice recipes of scones and teacakes. The sad news is that most of these recipes require whisking – which means I’m not going to be able to make any of these nice shortbreads for myself until I head back home to where my electric whisker lays.
I’m so happy! So elated! Extremely ecstatic! ~ I’ve got a new wok! A new toy!
This, after six months of frying with an overused and undermost unqualified crockery – a saucepan. I’m on cloud nine!
Which means more cooking, more recipe blogs, and more experiments in the kitchen! I’m absolutely elated! I’ve decided to start with this recipe simply because of the huge piece of salted fish that came back with me from London.
I just want to spend some time indulging in this picture.
The fragrance of the flower dew, radiating from its rims,
The excitement of spring, propelling the air molecules,
The flamboyance of nature, tipping off the scale of wonders.
