Saturday, January 19, 2013


Each one should use whatever gift he has received to serve others,
faithfully administering God’s grace in its various forms

I Peter 4:10


This week I attended the 2nd Annual Garden Club Tea sponsored by the Ponce Inlet Garden Club.  The afternoon was filled with food and fellowship from beginning to end. 







Table decorations included teapots used to provide hot water for brewing and also chocolate-peanut butter bark as favors.








Buffet table centerpiece was in a tea urn . . .





. . . and the table included cute labels for all the food!












Some of the savories, scones and sweets I selected











Each woman brought her favorite teacup and shared its story – this one was the smallest because she doesn’t really like tea!



Hats, hats and more hats!!  





Entertaining tea time music









Lots of tea related door prizes capped off the afternoon








The members provided not only all the delightful decorations, but also the savories, scones and sweets as well.  I offered to bring a couple herbal tea blends – Honey & Lemon and Pot-Pourri-T – at my presentation to the club last November on Edible Flowers and also brought a tray of these savories to share:



PINEAPPLE MINT PINWHEELS:  Combine 8oz softened cream cheese with 1/2c drained crushed pineapple and 1Tbs fresh mint.  Spread on flour tortillas, roll up, wrap in plastic wrap and refrigerate overnight.  Slice into 1” pieces from center of roll up and discard ends.  Garnish if desired before serving with pineapple sage flowers & small mint leaves.

CUCUMBER TEA SANDWICHES: Cut lengthwise strips through the peel of a cucumber, core and then cut half into ½” slices.  Finely chop the remaining half of the cucumber, add salt to both and place in a strainer overnight to remove as much liquid as possible. Blend 8oz cream cheese, 1 chopped green onion and 1Tbs fresh dill. Spread half of cream cheese mixture on multi grain bread rounds & top with cucumber slices.  Combine diced cucumber with remaining cheese mixture and top sandwiches.  Garnish with fresh dill.

ROSE PETAL PINWHEELS:  Mix 1 stick softened butter and 1/4c rose geranium jelly until well blended.  Spread on flour tortillas, add fresh rose petals with the white portion removed, roll up, wrap in plastic wrap and refrigerate overnight.  To serve: slice into 1” pieces, add chopped rose petals and sprinkle with red sugar.

 Looking forward to the 3rd Annual Garden Club Tea! 








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