Tea Party In the Park
Every cup of tea represents an imaginary voyage.
—Catherine Douzel
It’s the most perfect summer day today here in my little corner of the world. There seems to be a beautiful view, a blooming flower, or a twittering songbird everywhere I look this morning, so I’ve decided to make the most of it! I’ve unearthed my favorite wicker picnic hamper—a great vintage “prop” left over from my magazine days—and the girls and I are going to spend the afternoon soaking up the sun and each other’s company. We’re going to have a tea party in the park—an all-girls afternoon!
I’m packing real dishes—mismatched vintage plates, linens, and flatware that I’ve collected over the years for just such occasions. I’m adding a teapot, of course, plus orphan teacups and saucers. For food, I think I’ll keep it simple: just a few crust-free, kid-friendly finger sandwiches, plus a trio of sweets I have on hand—cookies, macarons, and doughnut holes dusted with cinnamon-sugar. Extra teacups stacked between dessert-sized plates will make a wonderful three-tiered “tray” for proper serving, and a salt shaker sans screw-on lid or a glass tumbler will make a perfect, easily packable bud vase for a freshly picked flowers, and a too-easy special touch.
Rather than fussing with hot water, tea bags, cream, sugar, and lemon, I’m making a thermosful of Oregon Chai with lots of milk. It’s an all-in-one convenience, the girls love the taste, and I love the fact that they make a caffeine-free version that we can all enjoy! In honor of the occasion, I’m also making my super-duper pimiento cheese spread for our sandwiches. Here’s my secret recipe!
Cheers,
OregonChaiMama
Super-Duper Pimiento Cheese
Makes about 3 cups
1 (3-ounce) package cream cheese, softened to room temperature
½ cup mayonnaise
2-3 drops hot sauce
Salt, pepper to taste
1 (4-ounce) jar pimientos, undrained
1 (8-ounce) block extra-sharp Cheddar, shredded
½ cup shredded Pepper Jack cheese
½ cup shredded white Cheddar
In a medium bowl, cream together the cream cheese, mayonnaise, hot sauce, salt, and pepper until smooth. Using a wooden spoon, stir in pimientos and shredded cheeses until well blended. Keep covered in fridge until ready to serve.