Tea Time with My Love

When you take a 16-day cruise that includes 10 full days at sea, it’s important that the ship offers a variety of activities to keep the passengers occupied. There were trivia games, and live entertainment pool side. There were lectures and crafting classes. And of course there was no shortage of delightful things to eat.

My favorite cassual spot was the International Café on the plaza. There were all sorts of little sandwiches and gourmet coffees and pastries from around the world. Had I given in to my urges, I would have spent all those days at sea grazing at the International Café. Not since Bora Bora have I enjoyed true Croissants. Oh my! Thankful for my waist line, Hubby didn’t care much for what the café had to offer. He’s not a coffee drinker, nor is he big on bite-size fancy sandwiches and Paris inspired pastries. I could have chosen to spend my leisurely time sampling all the Café had to offer while Hubby was pool side, or join him up on the deck enjoying the most amazing Ice Cream Sundaes instead. Guess which I chose?

Much to my surprise, during one of the days at sea, Hubby suggested we have afternoon tea together. I asked him if he understood what an afternoon tea had to offer – hot teas, little sandwiches and a selection of pastries. He said he knew, just as he knew I enjoyed teas. Just the fact that Hubby was willing to indulge in something that delighted me but held no interest to him meant a great deal. But did this also mean I could put on the kettle at home and enjoy an afternoon tea with the love of my life? Would he be willing? Again, much to my amazement, Hubby said he’d like that time together. So I re-created the easiest the of what International Café had to offer.

Egg Salad Dutch Bread Fingers
6 Eggs
1 tablespoon Baking Soda
3 tablespoons Red Onion
1 rib Celery
1 tablespoon soft Butter
3 tablespoons Mayonnaise
1 tablespoon Dill Pickle Relish
Salt to taste
Black Pepper to taste
4 Green Leaf Lettuce Leaves
4 Dutch Bread Rolls

To Prepare Eggs: Place eggs in a pot. Cover with COLD water. Sprinkle baking soda into the water. Bring to a boil over medium-high heat. Once water is fully boiling, remove from heat and cover pot with a tight-fitting lid. Let steep for 14 minutes. While the eggs steep; prepare an ice water bath.

With a slotted spoon, remove eggs from the hot water. Crack eggs gently on the counter, then plunge into the ice water bath. Place in the refrigerator for 15 minutes.

While the eggs cool, finely mince some red onion. Clean, trim and mince celery. Set aside.

Peel eggs. Place eggs, one at a time, on a small flat plate. Mash egg with a fork and place into a bowl. Repeat with remaining eggs. Mash soft butter into the egg mixture. Add mayonnaise, pickle relish, red onion and celery. Season with salt and pepper. Chill egg salad for several hours for flavors to develop.

To Assemble Finger Sandwiches: Break apart lettuce, rinse and pat dry. Open Dutch Rolls. Place lettuce on the bottom of each roll. Cut rolls into thirds to create finger sandwiches. Fill each with a mound of egg salad. Arrange on a serving tray and enjoy.

Tuna Salad Croissants
1 rib Celery
2 can Good-quality Tuna in water
1/3 cup Miracle Whip
1/4 cup Sweet Pickle Relish
3 Green Leaf Lettuce Leaves or as needed
1 large Roma Tomato
10 Mini Croissant Rolls

Trim, clean and finely mince celery. Drain cans of tuna. Place in a large bowl, flake to break apart. Add Miracle whip and pickle relish, blend together. Fold celery into the tuna salad. Cover tuna salad, chill for several hours for the flavors to merge and mingle.

Break apart lettuce leaves, rinse and pat dry. Thinly slice tomato into 10 rounds. Partially split croissants open. Place a piece of lettuce leave on the bottom, top with a mound of tuna, then top with a slice of tomato. If necessary, hold sandwich together with a cocktail skewer. Arrange on a serving tray.

Blueberry Lemon Zest Biscuits with Lemon Glaze
Zesty Blueberry Biscuits
2 cups Bisquick
3 tablespoons Sugar
1 Egg
2/3 cup milk
1/2 teaspoon Almond Extract
1 Lemon, zested
1/2 heaping cup Blueberries

Heat oven to 375-degrees. Line a large cookie sheet with parchment paper.

In a large bowl, mix the Bisquick, sugar, egg, milk and almond extract. Zest lemon, add to the mixture. Gently fold in the blueberries.

With a cupcake scoop, drop 12 rounded biscuits onto the prepared baking pan. Bake for about 10 to 12 minutes, just until the edges are lightly browned. While the biscuits bake, prepare the glaze.

Lemon Glaze
1-1/2 teaspoons Lemon Juice
1/4 teaspoon Milk
1/2 cup sifted Powdered Sugar

Whisk the lemon juice and milk together. Sift in powdered sugar. Stir to create a glaze. If too thick, add a little more milk, if to thin, add more powdered sugar.

Remove biscuits from the oven. Let cool for 5 minutes, then pour glaze over the warm biscuits. Serve immediately or let cool to room temperature.

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Then brew up a pot of your favorite tea, breath in the sweetness of the day and savor precious moments together. We only get so many moments on this earth – make each one count.

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How shall I make a return to the Lord for all the good He has done for me?