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A teapot has always reminded me of a house. There's the lid for a roof, and the spout is the chimney. The handle, the trunk of the tree that shades the house in summer. And inside, life-affirming tea. This is my first teapot in awhile, and its slab built with a scalloped crown and seam up the side. The Tea loving lady on the front holds a red polka dotted cup in one hand and a forget me not in the other. A bee buzzes at the top of the handle. And dears, this teapot holds a generous amount of your choice of rose hip, mint or Earl Grey.
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Tea that helps the head and heart
Tea medicates most every part
Tea rejuvinates the very old
and warms the hands of those who're cold
Jonker of Amsterdam. 1676
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Reclusive, ellusive,
wandering nightly,
unprickle the charms
you've rolled up so tightly.
This domed piece could hold a nice stack of shortbread. That's what always brings oohs and aahs here at the treehouse. The base of the dome is made to look like a tree trunk, adorned with woodland plants and bugs. The top has Mr. Pricklepin for a pull.
Here's my shortbread recipie:
1/2 C. sugar
1/2 t. salt
2 sticks unsalted butter, cut in 1/2" pieces
1/2 t. vanilla
2 C. flour**
Mix sugar and salt, and cut in butter with pastry cutter or food processor til smooth.
Add flour and blend til crumbly. Roll in ball, wrap in plastic and refrigerate 1/2 hour
Preheat oven to 250 degrees
Divide dough in half and press each half in a 9 inch diameter pie plate., score the top into wedges and add fork tine marks if you like.
Bake 30 minutes. Rotate, and bake another 20-30 minutes longer, until pale golden.
Cool in pie plate at least ten minutes. Remove and cut into wedges.
Now for chocolate adoring personages, melt 1/2 c. semi sweet chocolate chips in a pan resting in a pan of simmering water, (so the chocolate doesnt' get nasty and burnt) add 2T. cream and blend. Dip the tip of the shortbread wedge in the melted chocolate.
**I've read that if you substitue 1/2 c. cornstarch for the Flour , in other words,
1 1/2 c. flour and 1/2 c. cornstarch, it makes a very flakey cookie. I'm going to try it next time
and I'll report back on the results.
Don't forget, Jacques and Julia are on PBS today at 4:30 PST
xx
julie
juliewhitmorepottery.etsy.com