Mysterious Morels

Dear Reader,

It’s Morel season.

Until very recently, I had had no morels in my life. Sorry, but I was dying to say that.

A few weeks ago, I bought a small packet of morels from the local, posh deli. I sauteed them in olive oil and butter with a few, sliced button mushrooms, added a bit of lemon juice, and thought they were absolutely awful.  Tough, chewy, and woody, no taste.

Of course, I was convinced that either I had prepared them incorrectly, or, they were stale, old morels.  I couldn’t tell.

I have a very dear friend who lives far, far away.  She mentioned that she was going on a morel hunt/party with friends.  So, my interest was renewed. I begged her to please tell me all that there was to know about morels.  What is the secret of their allure?

Fresh Morels

Then, a day or two later, I saw fresh morels for sale, loose, in a tiny basket at the same, posh deli, I decided to try them again.  After all, even though they were $49.99 per pound, five morels only cost $3.50 as they are hollow. I had seen a Mark Bittman’s recent recipe video about morels and asparagus, and was inspired to try again.

Mr Bittman uses reconstituted dried morels, but as I have stumbled upon fresh ones, that is what I am using. As I only had a few, I supplemented them with fresh baby bella mushrooms.

Baby Bella Mushrooms

Start with a good pat of butter, then I sauteed the mushrooms with some finely chopped shallots, until most of the moisture has been released and then reabsorbed.

Add a bit of water and dry white wine,  about half and half.  (Mr. Bittman uses the liquid from the dried morels). Once very hot, add the asparagus.  Steam for about two minutes, or until tender. Asparagus cooks in the blink of an eye, so, don’t blink.

Fresh Asparagus

Add a small amount of cream.  This can be any thickness you like, I used a small amount of heavy cream.

Then add a few, fresh Tarragon leaves.  Not too many, as Tarragon is a strongly flavoured herb.

This dish requires a fair amount of salt and pepper.

Tasting it, without the thrill of the hunt, or the pleasure of a party, just alone, in my kitchen, I was very satisfied.

I felt that I was beginning to understood the mystery of the morel.

It was a start.

A tasty start.

M x

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Summer Gratin

I found a new recipe in my inbox this morning.  It was for a Summer Squash Gratin from Heidi Swanson, on of my favourite food writers. Her blog, 101 Cookbooks is a fabulous source of down to earth, tasty, and exciting vegetarian dishes.  I love her ideas, although, I’ve yet to follow one to the letter. I tend to use her recipes as inspiration, then, adjust the recipe according to my family’s tastes and/ or according to what I have in the house. I highly recommend having a look at her website, I’m sure you won’t be disappointed. I liked the look of this recipe as I love vegetable gratins, but don’t always want to eat the volume of dairy products that they normally call for. 

As I had some yellow summer squash that I wanted to eat up, this recipe arrived on the right day. I used the squash and potatoes, as Heidi suggested, but I also included several stalks of de stringed, roughly chopped celery. I think that there are many vegetables that would work well with this method. I changed the sauce – I made it from two cups of basil with some dried marjoram, as I did not have the requisite fresh parsley and oregano in the house today (I’m cleaning out the fridge for the summer).  I also substituted a block of sheep’s feta for the gouda. It all worked very well.

It is important to slice the potatoes as thinly as possible, as they will take longer to cook than the squash. I used my trusty mandolin. 

The temperatures have been cooler this week in Arizona, so something hot, out of the oven, was a welcome change.

 

Summer Gratin 

3 yellow summer squash, sliced about 1/6″ thick. 

6 small red potatoes, sliced as thinly as possible. I used my mandolin for the slicing today. 

4 stalks of celery, de stringed and roughly chopped. 

1 block of sheep feta cheese, about 7 ounces. 

2 cups of fresh basil.

2 cloves of garlic.

1 small salad onion (optional).

Zest from 1 small lemon.

A small pinch of dried marjoram (optional).

Red chilli pepper flakes (optional).

1 cup (or more if necessary) Extra virgin olive oil.

Panko breadcrumbs.

Salt and Pepper.

 

Preheat the oven to 350 degrees.  

Salt the sliced summer squash and put aside to drain, for about 10-15 minutes.  Slice potatoes, chop celery, and put into a large, mixing bowl. 

Make the sauce. Put the basil leaves, garlic, lemon zest, and small onion into a the bowl of a small hand mixer/blender.  Blend. Then add the olive oil, some chilli pepper flakes, and a pinch of salt.  Blend again until smooth.  Taste, and adjust the seasoning. 

Rinse the squash and dry with paper towels. 

 

Break up and mix the feta cheese, and two thirds of the sauce (saving a bit for the topping), into the bowl with the potatoes and celery.  

Mix in the summer squash. Make sure everything is well coated. Taste for seasoning.  

Turn the mixture into a ovenproof dish.  Sprinkle on a few handfuls of panko breadcrumbs. I prefer to go lightly here, but, you can add as much as you like. Use the remaining sauce to moisten the breadcrumbs. 

Bake until the potatoes are cooked and the topping has turned golden brown.

I was very happy with the result, but, next time I would use more squash and make the slices thicker. Heidi suggests using a variety of squash, which I think would be very nice. Still, my supper delicious and really hit the spot. 

Thank you to Heidi Swanson for the inspiration.  Here is the link for the original, which looks fantastic, as well as lots of other, very good things. 

http://www.101cookbooks.com/archives/summer-squash-gratin-recipe.html

Have a good weekend. 

Myrtle.

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Pasta Salad for a Hot, Summer Evening

School is out, the parties are over, the building work is done, packing for the holidays has started, but, it is time to encourage to learn to prepare things for themselves, especially First Born, who is now sixteen.  She is getting braver in the kitchen.  Last week’s contribution was a simple pasta bake, with Marinara sauce and Mozzarella cheese.  It was very good and none was wasted.  

It is often difficult for me to have the children around when I prepare meals.  Ideally, I like to make things first thing in the morning, when they are at school. I can do things very quickly and then have my afternoons free for activities. But, as our schedules vary from day to day at the moment, I find that our eating habits have changed.  Plus, the children want to learn some basics, and, of course, I want them to learn as well. 

But, a gentle reminder, food preparation, like any task, takes much longer with children hanging around.  

I have found that First Born tends to think that she cannot do things that I am certain she can do.  But, if I am in the room, she will look more at me than concentrating on her lemons and parsley.  So, I now leave her alone in the kitchen as much as possible, only coming in the room if necessary. I am pleased that she is able to see that she is able to do more than she realizes. 

Today’s task was Pasta Salad. 

After the initial panic, I explained the method, step by step. She was delighted that it is so easy, and I am happy to say  that she and Little One did a fabulous job.  It was very good. Very good indeed. 

The lovely thing about this salad is that you shop for specific things to make special, or it can simply be a reflection of what is in season, or even things that you want to use up from your fridge. It is easy, flexible, keeps well, and best of all, is very refreshing when it is hot outside. 

Once you decide on your pasta base, the rest can be different every time you make it.  The possibilities are only limited by your imagination. 

The children chose most of the ingredients for the salad tonight from our cupboard and refrigerator. They had wanted to add cucumber, but the last one had gone a bit mushy.  Never mind. 

 

 

Pasta Salad for a Hot, Summer Evening

1 bag or box of relatively small pasta shapes, tonight we used Tubettinni.

Good quality Extra Virgin Olive Oil. 

Beans, 1 can. Tonight we used cannellini, but, any bean will do. Be sure to rinse them well. 

Sweet corn, 1 can.  I prefer unsalted, but even frozen will do. (Soak frozen sweet corn in boiling water for a minute or two, then rinse, before adding to the salad. 

Onion, tonight we used 3 small, purple salad onions,  and a couple of green onions, finely chopped. 

Bell pepper, tonight we used 1 yellow, but any colour will do. 

Celery, 4 stalks, de stringed with a vegetable peeler and finely chopped. Adds crunch.

Red Cabbage, a handful, coarsely chopped. Decorative.

Fresh flat leaf parsley, 1 bunch, washed, dried, and finely chopped. 

Fresh basil leaves, 1 bunch, washed, dried, and coarsely chopped. 

Cherry tomatoes, a handful, cut into halves. 

Several lemons, depending on juiciness.  Tonight, we used three lemons, but a mild vinegar could also be used. 

Salt, pepper, and chilli flakes. 

Cook the pasta according to the packet, not forgetting to salt the water well. It makes a big difference to the flavour of the pasta to add salt to the cooking water, rather than afterwards. Drain and rinse the pasta well, cooling it down enough to handle. Once drained of its rinsing water, put the pasta into a large, mixing bowl with a generous serving spoon of olive oil, to stop it from sticking. Add the juice of one lemon and some seasoning at this point as well. 

While the pasta is cooking, assemble, wash, and begin to prepare the remaining ingredients. Be sure to rinse any canned beans and sweet corn well. 

Once the pasta is cool, add and mix all the ingredients together, carefully. I like to use the biggest bowl I have, and a very large spoon.  

When all the ingredients have been well mixed, taste the salad.  The type of pasta you use, as well as how many vegetables you’ve added will determine how much more oil and lemon juice, salt, pepper, and chilli flakes you will need.  Don’t be afraid to taste, just a little, as you go.  

This salad is best served either slightly chilled, or at room temperature. Remember, olive oil thickens significantly when it gets cold. 

 

I went a bit mad and sprinkled a few marigold petals on mine, although the salad was colourful enough without.  

I had mine with extra basil leaves as well.  

Well done children, it was a lovely supper. 

Thank you. x 

 

Here is one I made earlier.  A few months earlier, in fact. It is made with a base of fusilli pasta. I took two, big bunches of basil and a bunch of fresh parsley, whizzed up with pine nuts and olive oil in the food processor as a dressing, then added frozen peas, salad onions, a few cherry tomatoes, lashings of Extra Virgin Olive Oil, but only a small amount of lemon. This salad had a very different nature and flavour. I sprinkled toasted pine nuts over it to serve, although it is also nice with a bit of flaked Parmesan Cheese or tiny balls of Mozzarella. As I mentioned earlier, variations are endless.

Pasta salad need never, ever be boring.

Dessert

Mustn’t forget dessert. It is very difficult to eat too many raspberries.  

They are very good at the moment.  

Very good indeed. 

Happy Saturday, 

Myrtle.

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Sweet Sixteen

Happy Birthday.  

Has it been sixteen years, already? 

I’m very proud of you. 

Love, 

Mummy x x x 

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Fiddle Dee Dee

Ostrich Fern Fiddlehead (Matteuccia struthiopteris)

 Although I haven’t done much cooking this week, it has been fun to go food shopping lately.  The other day I happened upon these fiddleheads, and couldn’t leave the market without them.  They are a classic Spring Wild Food, good for you and very tasty.  It has been years since I’ve had any. 

It is important to get your fiddleheads from a reputable seller, or, if you are gathering them yourself, make sure that you bring along an identification guide with photos.  I only say this as Ostrich Fern fiddleheads and Bracken Fern fiddleheads look very similar, but Bracken Ferns are not edible.  

I cleaned them and stored them, but just didn’t have the time to cook them with anything special, so I decided to steam them and have them as nibbles.  I also nibble steamed green beans and asparagus the same way, as they have a similar, crisp texture and fresh taste. They can be served in any dish that would be suitable for asparagus or green beans. Fiddleheads should not be eaten raw, as they do have a slightly bitter taste, which goes with a touch of cooking. Raw fiddleheads can give you an upset stomach as well. 

They look fabulous. 

I simply popped fiddleheads into a silicone steamer.  I only steamed them for a couple of minutes. Please, please, please, don’t over cook them.  Light steaming keeps the crunch, and loses the bitterness. 

The second they are done, pull them away from the heat, and plunge them into ice water. This stops the cooking process, and helps to keep the colour bright. 

Once cooked, they will keep for several days, although it is best to eat them as soon as possible, as with any green vegetable. Although I love them plain, are are very good with a drizzle of Extra Virgin Olive Oil and a squeeze of lemon, or a dash of basalmic vinegar.

This was my delicious snack this afternoon.

Fresh fiddleheads, fresh bread, and fresh goat’s cheese from the Barn Goddess stand at the Phoenix Farmers’ Market. 

 

The fiddlehead season is short, as once the ferns start to unfurl, they are no longer edible.  So, keep your eyes peeled the next time you are at your local market.  They won’t be around for long. 

Happy eating. 

Myrtle. 

 

P.S. Here is a useful website with information about wild foods and fiddleheads – http://www.wild-harvest.com/pages/fiddlehead.htm

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Phoenix Farmer’s Market

 

Dear Reader, 

It never rains, but it pours. I was reminded of this expression many times this week. 

It has been a bit mad. The kids are winding down for the end of the school year, First Born is turning 16, so primping and pampering was organized, had a few housing showings, and the pool turned bright green with the high temperatures.

Then the heavens opened, the rains came, and the ceiling came down.  Again.

We need a new roof.  

Still, with the rains, the temperature has dropped to a lovely 86 degrees, I had to put a cardigan on to ward off the chill. 

When my lovely neighbor asked if I would like to come with her to the Public Market in Downtown Phoenix, I welcomed the chance to forget my troubles for a few hours.  

It was great fun, with lots of fresh produce from local farms, beautiful food products from local producers, as well as  flowers and local crafts.  

So, here are a few things that I picked up today.

Some fresh flowers. 

Some fresh herbs and pickles.

Some olives stuffed with smoked almonds, Dilly beans,

and Bread and Butter pickles with chillies. 

Some fresh salad onions and golden beets. 

 

Some fresh, colourful eggs from carefree hens.

And more.  Much more. 

It’s a great market, with lots of variety, and something for everyone.  

I highly recommend a visit. 

Myrtle. 

 

P.S. Here is a great magazine that details farm fresh, local food in the Phoenix area, season by season, http://www.ediblephoenix.com 

Public Market, Saturdays 8am – noon, Wednesdays 4pm -8pm, at Central Ave. & McKinley, Phoenix. 

PhoenixPublicMarket.com

 

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Potato Salad with Lemons & Parsley

It may not be summer just yet, but already it’s very hot here Arizona. Over 100 degrees everyday hot.  We are much better at coping with the heat now than we were when we first arrived. Air conditioning, dips in the pool, ice lollies in the freezer, and cool salads in the fridge, all help.  

I have been eating mayo free potato salad all my life, (being a self confessed mayo phobe), but, I really fell in love with it in Turkey. Made with lashings of olive oil, fresh lemon juice, fresh parsley, and celery root (although I prefer celery stalks), this potato salad has become something that I have made so often, I could make it in my sleep. It keeps well in the fridge, not that it hangs around for long. 

There is a lot of information available about the types of potatoes which are best for salad.  Try not to get too hung up on this, as it will taste good with any potato. It’s just that some potatoes will lose their shape faster than others. I like this salad made with smaller potatoes; red, golden, or new potatoes.  See what you can find at your market. Scrub and remove all eyes.  I often remove some skin, but not always. Skins slip off easier after the potatoes have been cooked, but it really is up to you. 

In Turkey, I had a friend who would make this salad with celery flavoured celeriac.  Celeriac is a lovely tasting vegetable, with rather a scary appearance. If you want to try it, peel it then cut the pieces slightly smaller than your pieces of potato. Personally, I prefer the crunch of celery stalks for this salad.  As I have said before, always remove those pesky strings with a vegetable peeler, then chop finely.

Destringed Celery

Potato Salad with Lemons and Parsley

10 Medium Potatoes, I am using red skins today. 

2 – 3 Large serving spoons of Extra Virgin Olive Oil.

2 -3 Fresh Lemons, juiced. A mild vinegar could also be used, but we prefer lemon juice. 

4 Stalks of celery, destringed and finely chopped.  Use the leaves as well, if available and in good condition. 

Half a small onion, or 1 bunch of Green Onions, finely chopped.

1 bunch of Flat Leaf Parsley, washed, dried, and finely chopped. You can use less if you prefer.  We like a lot of parsley. 

Salt, Pepper, Chilli Flakes to taste.

After washing and de eyeing your spuds, cut them into uniform pieces. I prefer to keep them slightly on the larger side, as smaller pieces are easier to overcook. Cover with cold water and add some salt.  Boil gently, until just done.  Try not to overcook them, but don’t despair if it happens.  I have overcooked potatoes many times. Mushy potato salad doesn’t win any beauty awards, but it still tastes good.

Red potatoes

Once the potatoes slip off a fork easily, drain them, and put them in a bowl.  Remove any bits of loose skin, if desired.  I don’t care for loose potato skins floating around in my salad. It is important to dress the potatoes whilst they are still hot, as they will soak up the liquid like little sponges, along with lots of good flavour. 

Poor over 2-3 large serving spoons of Extra Virgin Olive Oil, the juice of at least 2 lemons, then mix well, but carefully.  Try not to break up the potatoes. Add a pinch of salt, pepper, and chilli pepper (if you are using it). 

Allow the potatoes to cool down to room temperature. All the liquid should be gone.  I always taste it at this point, and make any adjustments.

Potatoes, onions, celery, and parsley

The next step is to add and carefully fold in the rest of your ingredients; onions, celery, and parsley.  

It is now ready to eat. We like it at room temperature, but, it is very good cooled down in the fridge. 

I like this salad with salted capers, but the kids don’t.  So, if I am in the mood, I will put them on my own plate as a garnish.

Ready to go down the hatch

Hope that you like this as much as we do.

Must dash, I have children waiting to be delivered to parties, windows to clean, as well as the ever present, ever growing mountain of laundry.  

Plus, I want a dip in the pool.

Stay cool,   

Myrtle x

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My Name is Red

After writing about my meal at Etc Etc, I wanted meatballs.  Tiny, bite size meatballs, packed with flavour.  I went to Sprouts. 

I love and hate Sprouts. It’s best to get there early, as the parking lot gets full and the lines inside are long.  But, there is a reason that it is so busy.  It’s a great place to shop.  They have good prices on seasonal fruit and vegetables, plus a nice selection of lots of other, healthy things to eat.  

 

After school snack

It would seem that the theme in Sprouts today was Red.  Cherries were on special. As were Watermelons. I then saw some lovely, large plum tomatoes, which I love.  All went into my trolley. I went to the meat counter, but, alas, no minced lamb.  The chap offered to make for me whilst I waited, but I declined.  Another day.  I settled for some loose, mild, chicken sausage meat with fennel seasoning, which I have had before.  It is very nice, no nasties, and not salty.  I love fennel seeds. 

 

Soon to be roasted

I decided to roast the tomatoes in the oven before making them into a rich sauce. Roasting really concentrates their flavour. I quatered them, tossed them lightly with olive oil, a touch of vinegar, and a sprinkle of coarse salt. Into a hot oven then went, along with some smaller, plum tomatoes that I already had in the refrigerator. 

 

Roasting

They took about forty five minutes in a hot oven, with a stir mid way. Meanwhile, I made the meatballs.  I mixed the seasoned minced chicken meat with one finely minced, medium onion, one egg, and enough panko breadcrumbs to make a firm meatball.  I then floured my hands, and set to work.  It took me a little while, as I like my meatballs small.  They cook faster and it is easier to control portions (thus having a few left over for lunch tomorrow). I cooked the meatballs over a low heat, in a shallow frying pan, that had been brushed with oil.  I cooked them in three batches.  

After the tomatoes finished roasting, I started the sauce.  I took one can of diced tomatoes, a large pinch of dried oregano, three cloves of garlic, put through a press, and put them all into a small saucepan over a medium heat.  I then looked at the roasted tomatoes.  I removed anything burned, any large pieces of skin, then quickly chopped up the mixture with a kitchen shears.  I love to chop things with kitchen shears. I added this mixture to the saucepan.  This sauce cooks very quickly; it was ready within fifteen minutes.  

You can add the meatballs to the sauce, of course.  Sometimes I do.  But, tonight, I wanted them separate, which is nice as well.  

As I had half a loaf of Italian bread left over from the day before, it was decided that meatballs with roasted tomato sauce, and bread would be enough for dinner.  Especially after all the fruit the girls had already eaten.  

It went down a treat. 

 

Meatballs with Roasted Tomato Sauce and Bread

This was not what I had had in mind for dinner tonight, but, it was very good.  No one complained.

And there are only a few meatballs left.  Mysteriously. 

Off to make more ice lollies, this time from fresh peaches and apple juice, with a few frozen blueberries thrown in.  

Have a lovely evening, 

Myrtle.

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Etcetera Etcetera

As you may have guessed, we have been to New York City this year.   

My elder daughter sang in a choir at Carnegie Hall.  

It was a proud moment for me, and a wonderful experience for her. But, more about that later. 

Little One and I stayed with a beloved Aunt who lives on the upper West Side.  We all had a fabulous time; shopping, theatre, and, of course, lots of eating.  There is a restaurant, a favourite of my Aunt’s, that we went to twice, called Etcetera Etcetera. Our family met up there after the concert at Carnegie.  It was a great evening.  The atmosphere is stylish, busy, but comfortable.

The first time I ate at Etc Etc, I ordered Risotto Con Aragosta E Rosmarino – Lobster Risotto with Fresh Rosemary.  It arrived in a large dish, but looked like a fairly small portion.  I have to confess, it looked rather plain. There was very little colour and no garnish.  But, being a devoted lover of all things risotto, I peppered, and dug in.  

I am pleased to say, Dear Reader, that the taste was divine.  The flavour of the lobster was mild, but beautiful, as was the rosemary.  It was creamy and delicious; everything a risotto should be.  And, it was more than enough.  

I was just coming to the end of my little feast, when one of my dining companions reached over, quick as a flash, and scooped up my last mouthful, from right under my nose, with a sardonic gleam in her eye. I am convinced that all of us knows at least one person who behaves like this at the dinner table. I didn’t really mind, but, she could have asked. I would have shared. 

I was full, and there is no point in crying over stolen risotto, etc etc, but cannot pretend that I wasn’t a tiny bit amused when my companion then went on to complain, very loudly, that I hadn’t told her that it was a seafood risotto. Apparently, she absolutely detests seafood. Dear Reader, she didn’t ask. I would have shared that information as well.  

Anyway, I made a reservation for ten people. We were seated at the very back of the restaurant, which worked well, as we are a noisy bunch. Our waiter was young, cute, and extremely good natured.  One would have to be to put up with certain members of the family. But, he was more than charming, affable, and accommodating. Buckets of extra ice were brought forthwith, bills were divided, extra bread, tapenade, and refills were all delivered with a smile and good humour. Bless him. He earned his wages that evening.

Little One had the same thing she had the first night, Scialatiella Con Pomodoro Fresco E Strecciatella – a fancy way of saying, Homemade Basil Spaghetti with Hand Peeled Tomatoes, Garlic, and Stracciatella Cheese. She loved it. The Stracciatella cheese is a luscious, creamy mozzarella.  She raved about it so much, that three other members of the family ordered it on the Big Night.  It’s an incredibly simple dish, and it was a hit.  

I had something different the second time around, Tagliattelle Con Polpettine D’Agnello, Rucola E Pomodoro Al Forno – Taglliatelle with Lamb Meatballs, Baby Arugula, and Oven Roasted Tomatoes. A mouthful, in more ways than one. It is deceptively simple dish, and absolutely delicious.  The lamb meatballs were tiny, packed with flavour, and a treat for me, as this is not something that I normally make at home.  

I liked this restaurant for its food, atmosphere, and accommodating service.  It is only two blocks from Broadway and the Theatre District, as well as a short walk to Port Authority, which was convenient for family who were catching the coach back to Pennsylvania.  

All and all, it was great evening. 

Happy dining, 

Myrtle.

 

 

Etc Etc

352 W 44th Street

New York, NY 10036-5419

212 399-4141

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Russian Tea in NYC

Americans drink coffee.  The rest of the world drinks tea.  Well, it’s a bit of a generalization, but, tea is the second most consumed beverage in the world, behind water.  Tea comes from the plant Camelia sinensis, a type of camelia native to China.  I won’t go into the history of tea today; suffice it to say, that I love tea, and drink a lot of it. 

There is an old Russian family brand of tea, Kusmi Tea, that I am particularly fond of.  The family Kousmichoff, relocated to Paris during the Russian Revolution. The company still sells Russian style tea, but has changed hands many times since from the original owners. One of my favourite blends of all time, is Russian Breakfast No 24.  It is a full bodied, delicious China blend that I love, cherish, and miss since coming to America.  I have not found it any stores here, so am looking into internet suppliers.  

Very nice tea indeed.

The Russians take their tea very seriously, as do many countries. Having researched and drunk a lot of tea in my time, plus having enjoyed some exposure to Russians and their culture, being an avid admirer of the Bolshoi and Kirov Ballet companies, in addition to my curiosity from the films Tootsie and Manhattan, The Russian Tea Rooms, just six minutes and twenty-three seconds from Lincoln Centre and slightly to the left of Carnegie Hall, was a place I have always longed to go.  

So, Dear Reader, I went.

The Russian Tea Room, NYC

It was very special.  It has recently reopened, in 2006, due to changing hands, after some controversy about its viability.  But, I am happy to say, that it was open when we happened to be passing in March, so my companion and I decided to duck inside and see what we could see.  The decor is incredibly lavish, with lots of paintings, mirrors, flowers, and gold gilt on anything that stood still. It was just past midday when we called in, but, most of the tables were occupied with ladies, all in pairs, all drinking tea and eating tiny biscuits (not very sweet cookies) with cherry preserves.  It was lovely.  

I ordered the Darjeeling and my friend ordered the Formosa Oolong, at my recommendation.  Everything was served in silver pots, very elegant, but not particularly practical for the Oolong, which was slightly over steeped.  Never mind. I love Oolong, even when over done, so I asked for some extra hot water, and drank hers, while she drank mine. The tiny biscuits and jam were very good. Very good indeed. 

We had only popped in for a bit of refreshment, as we were on our way to meet up with family at Macy’s.  The tea is very good quality, although it was bagged, anathema for a true tea lover. Still, we enjoyed ourselves, the atmosphere was wonderful, the service was friendly and good, and we walked out feeling rather special.  

I recommend a visit, if only for a posh cup of tea and a biscuit with syrupy, cherry jam.  

Off to make myself a cuppa, 

Myrtle.

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