A blog about modern and traditional Indian food and photography

Explore mitayuu's 517 photos on Flickr!

Explore mitayuu's 517 photos on Flickr!

Spring is here or it was yesterday, lovely day, a little too windy, but Mr. Sun was shining away. I didn't want to come in last night- didn't want it to end. Then this morning get up and raining and dull and just plain dreary- time to have a cup of tea, that lifts the spirits But then to decide which cups, decided to use a new Aynsley I got a couple of weeks ago at auction. It's a colour that I rally don't have a lot of and I have another similar - so that's what we will have today. This brass teawagon I have got so much use out of, i bought-it for outside teas but have had it inside all winter and it use it continually. The flower pot is an older fiesta ( now I'm doubting myself on it), have had for years, flowers are left from our anniversary bouquet, the end of the celebration. So now having said that I'm going to use my celebration teapot by Royal Albert so the celebration isn't ended. The lighter tea cup is the new one, very plain-but quite elegant, need a little elegance in this dreary day. No cake here like what is over at Sandi's cottage, just cheese. Looking out the window doesn't look too bad, but it was and don't look too close, lots of work to be done. Both cups n saucers are Aynsley, no roses or embellishments but one teacup has a leafy design. What would you call these colours? Coral and an almost rusty with gold trim. Trivet is Noritake one of my go toos... Tea today is simple Red Rose, maybe I should change the name to "Simple Elegance". Thank you for joining me for tea today, this afternoon, the rain stopped and these started to shine - turned out to be a gorgeous day. Iam sharing this tea with Sandi at Tea Time Tuesday Martha atTea Cup Tuesday Terri at Tea Cup Tuesday Ruth @ Tuesday Cuppa Tea Bernideen at Friends Sharing Tea Heart and Home A Return to Loveliness Table Top Tuesday Tea Cup Thursday pink saturday Posted with Blogsy

Here’s a blend for all you rugged wilderness lovers out there. Now that spring has officially arrived and nature is coming back to life, it’s time for an invigorating cup inspired by ev…

Simple 5-ingredient margaritas infused with hibiscus tea concentrate, giving them the perfect tart, sweet finish. Complex, delicious, and pairs especially well with Mexican food.

Arya Tea Estate's first production for First Flush Darjeeling. Its called 'Arya Pearl' and its a Darjeeling white tea totally handcrafted with no machine involved Get the latest First Flush Arya Pearl White Tea here: www.thunderbolttea.com/darjeeling-tea/first-flush/arya-pe...

Twinings African Rooibos Red Tea

Easy recipe for a DIY cardamom black tea, to turn it into a fresh and energizing drink with a subtle Arabic tone.

Here's an easy homemade treat for mom that is fancy enough to make her feel special. It's a basic shortbread recipe that you add your or her favorite loose tea to. I used a chocolate mint tea but chai, Earl Grey and even green tea powder would all be tasty. It's a crumbly, buttery cookie, and the hint of tea blends in nicely. For a gift to match, package up some of that favorite tea in a mason jar or tin and send it home with mom. Tea Shortbread Cookies Recipe adapted from Claire Robinson 1 cup all-purpose flour 2 tablespoons loose tea leaves of your choice 1/4 teaspoon salt 1/3 cup confectioners' sugar 1 teaspoon pure vanilla extract 1/2 cup (1 stick) butter, room temperature In a food processor, pulse together the flour, tea and salt, until the tea is spotted throughout the flour. Add the confectioners' sugar, vanilla and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap and press into a flat round. Chill in refrigerator for 30 minutes. Preheat oven to 375 degrees F. On a flour dusted surface, roll the dough out to approximately 1/3-inch thick. (If the dough is too hard to roll or begins to crack, let it rest at room temperature for a few minutes until pliable.) Use a 1 1/2-inch wide square or round cookie cutter or cut the dough out yourself with a sharp knife. Arrange on a baking sheet lined with parchment paper. Bake until the edges are just brown, about 10-12 minutes. Let cool on sheet for 5 minutes, then transfer to wire rack and cool to room temperature. Makes approximately 20 cookies.

Thanks to tea friend Donna in California, I received a lovely package of treats in the mail this week that included this box of Pickwick's M...

Here at The Paris Market, we have nothing but Fall weather on the brain. Warm blankets, warm hats, and of course warm drinks. This season w...

Notice the blue and gold bottle in the upper right? Ya, that’s an empty prosecco bottle, leftover from making Hibiscus Kombucha Blush Cocktails yesterday. Between me and my hubby, the bottle …

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Jak wszyscy świetnie wiecie, już od jakiegoś czasu walczymy z blogiem. Produkujemy na jego potrzeby oszałamiającą kompletnie liczbę zdjęć. Kto fotografuje ten wie, że żeby wybrać kilka dobrych kadrów, często trzeba zrobić ich kilkadziesiąt. Taki znak cyfrowych czasów. Przy okazji sesji konkretnych potraw, których efekty możecie oglądać bezpośrednio w postach, powstaje też sporo zdjęć okołokulinarnych. Nie pasują one tematyką bezpośrednio do postów, a często są warte pokazania - przynajmniej my tak uważamy. Stąd pomysł, żeby zrobić dla nich specjalne miejsce na blogu i tą funkcję będzie pełniła ta strona. Pogrupujemy zdjęcia miesiącami odpowiadającymi mniej więcej dacie powstania, tak żeby nie zasypać Was zbyt wielką ilością materiału.

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Who says chocolate bunnies are only for kids? Let’s be honest, Easter isn’t Easter without a large chocolate bunny being involved. These Easter Bunny Stroopwafels are the more enchante…

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friend brought it when she came back from vacation, the taste reminds me of mochi cake. They have ginger flavor with pistachio inside.

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Soon after Lucy's birth, (she just turned one on Sunday...more to come on that later!) a lady in our church brought me a milk jug filled with what she called "Russian Tea." I'll just be honest and tell you that my heart sank a bit. All the Russian Tea I had ever had was made with powdered Tang and I think it is naaaasty. Actually, more like beyond nasty. {shudder} So as sweetly as I could muster I told her thank you and asked how she made it. I was curious since all the "Russian Tea" in my experience was a powdered mix. This looked just like apple cider and smelled like it too. When she began to tell me the contents of the jug,which did NOT contain Tang, I couldn't wait to try it! I was pretty tempted to tip it up and take a swig right then and there. (Don't worry, I didn't, LOL!) When we got home I sampled the intriguing brew and wow, it was amazing. Let's just say that jug didn't last long around here! With Thankgiving coming in just two days, I thought you may enjoy this recipe to serve with your feast! It's a twist on apple cider and is not nearly as expensive. It's perfect to make in your crockpot, with the added bonus of getting to smell it all day! Yummy! This Russian tea is delicious hot or cold so if you have leftovers, just put it in the refrigerator...I always think it's better the second day! =) Russian Tea Ingredients: 1 large can of pineapple juice 1 can of frozen orange juice concentrate 3 tbsp. lemon juice 1 1/2 cups of sugar (I use less) 4 family size tea bags 16 cups of water 4 cinnamon sticks 20 whole cloves Directions: 1) In a large saucepan on the stovetop, bring water to a boil, remove from heat and add tea bags. Allow to steep for at least five minutes. Remove teabags and add sugar. Stir until it is dissolved. 2) Combine remaining ingredients and heat thoroughly. The longer you "cook" it, the stronger the taste will be! 3) Remove the cinnamon sticks and cloves, although I always leave them because it looks so pretty. =) 4) Ladle into mugs and enjoy! P.S. You should make these cookies to eat with it. {insert groan} It's amazing together! With Thanksgiving in just two days and with all the cooking and cleaning I have to do since I'm hosting, I'll most likely be signed off the rest of the week. I hope you all have a Happy Thanksgiving! There's ALWAYS so much to be thankful for, isn't there? All of the time, God is good. No matter where you are in life or what is going on, the truth remains! Hope you enjoy the Russian Tea...try it, you'll thank me. ;) What's the Thankgiving status at your house? Getting together with family? Trying not to freak out that everybody is coming to your home in two days and you are totally NOT ready? (that's me!!)

Lapsang Souchong is one of my favorite teas to cook with, but also one of my least favorite teas to drink. Although I love the idea of a tea fired over pine wood, I often find Lapsang Souchong almo…