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 ZIN & ROSE' Registered as Chapter #15483 on June 11, 2003 We chose our name to symbolize the Red Hat (Zin) and Pink Hat (Rose') worn by mother and daughter as Co-Founding Queens We leave a trail of funn-loving Z&R Red Hat'itude wherever we go and with whomever we meet. If someone is without a smile, we want to share one of ours! |
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The Royal Court
Favorite Links
CoQueen:
CoQueen Sharon ~ Her Highness Of Hospitality & Typograpical Perfection
Co-Queen:
Lady Chelle in Lavender, Imperial Instigator of Impetuous Ideas
Baroness of
Royal Bunco Diva:
Countess Chris
Vice Queen of Saturdays
La Femme ExtraOrdinaire:
Lady Dorothy ~
Royal Friend & Encourager to the Queendom
Woman of Royal Distinction:
Grand Diva Christine of Delightful Nature
Lady Belva
Sirens of 5th Day Soirees:
Sassy Siren Colleen
Grand Diva Nancy Of Infectious Laughter
Purple Paparazzi Princess:
Princess Beverly
Mistress of Cheeramony:
Empress Edie
Royal Order
Perpetual Pink:
Princess Heidi
Royal Women of
Z&R Hat'itude:
Lady Victoria la souer
Lady Elizabeth la souer
First Lady Rosie
Lady Teresa
Lady Sharon B
Lady Imogene
Royal Dignitaries
of B.B.A.D:
Lady Judy of Sunshine
Lady Lisa Goofychick
Lady Sue de Boop
Dignitary of
Divine Divas:
Queen Alice
Dignitary of
Mademoiselles:
Queen Mary
Chartered Royalty:
Princess Dorothy
Lady Susan
Lady Shirley
Lovely Lady Opal
Princesse Patricia
Royal Mascot:
Zinny, Royal Keeper
Of The Funn Money
Tea Time Trivia
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Pour yourself a cup of tea... relax a while, and
Keep Checking Back for More!
"High Tea" is often a misnomer. Many people mistakenly refer to "afternoon" tea as high tea because it sounds more regal and lofty. During the second half of the Victorian Period, working class families would return home tired and hungry. Their table would be set with foods like meat, potatoes, bread, pickles, cheese, and of course, tea. British foods such as shepherd's pie, Welsh rarebit, or steak and ale pie were often on the menu, and the food was served "family-style." It was termed "high tea" because it was eaten at a high dining table rather than a low tea table. Afternoon tea is also called "low tea" since it is usually taken in a sitting or drawing room where low tables (like coffee tables) are placed near sofas and chairs. Since this is not a meal, but more like an afternoon "snack," finger foods are the common fare. Dainty sandwiches, scones, and pastries are served with tea. Finger foods allow for taking small bites to easily maintain a conversation. Traditional time for tea is four or five o'clock. RECIPES ~ French-Style Radishes Creme Fraiche DID YOU KNOW? ~ TEA TASTER'S GLOSSARY ~ Tea tasting is considered an art form. Many of the terms used to describe characteristics of tea are similar to those used when tasting wines. Aroma: The odour of the tea "liquor," also called the nose or fragrance. A complex aroma is often described as a "bouquet." Astringency: The sensation of astringency is caused by a reaction between polyphenois (tannins) and the protein in saliva. This creates the "puckery" sensations along the side of the tongue. Body: Sensation of weight and substance of the "liquor" experienced in the mouth, described as thin, medium, or full. Full Body: Describes "liquor" possessing color, strength, substance and roundness. Thin/Weak Body: Describes tea "liquor" lacking thickness and strength. Thickness: Describes a "liquor" having substance, but not necessarily strength. Muscatel: Describes a characteristic reminiscent of grapes. Toasty: Describes the "liquor" of tea which has been slightly overfired during manufacture. It may be desirable in some teas. Brisk: A lively taste in the "liquor." READING TEA LEAVES ~ Chapter disclaimer: This page is just for fun. We do not believe in this sort of thing and do not want to offend anyone. With that disclaimer... have fun! During today's tea parties, we try to eliminate tea leaves in our teacups, but you might want to make an exception occasionally to entertain your friends by reading their leaves. Simply brew loose, black tea in a pot. Pour the unstrained tea in each teacup, so that the leaves remain in the tea. Once everyone has finished their tea (all but the final sip), take your friend�s teacup in both hands. Placing the teacup in your left hand, swirl it three times clockwise. Invert the teacup on the saucer and let the last sip of tea run off. Quickly turn the teacup upright and the leaves should stick to the bottom. The tea grounds will form patterns at the bottom and along the sides of the teacup. The closer to the bottom of the teacup the patterns are, the longer distance in time until an event will occur. Look for shapes in the leaves, such as animals, birds, numbers... use your imagination. The tea leaves are said to reflect the drinker�s state of mind and semblance of daily order. (Oh, no! "semblance of daily order"... ya' wouldn't want to read MY leaves!) The following are a few of the many patterns you may find~ Well, now... ain't that a "hoot"!
Cream Tea ~ tea, scones, jam and cream
Light Tea ~ tea, scones and various sweets
Full Tea ~ tea, savories, scones, sweets, and dessert
Set out radishes with stems still attached and provide small bowls of softened butter and coarse salt for dipping.
Whisk 1 cup heavy cream together with 1 cup sour cream in a medium bowl and cover. Place the bowl in a warm spot, near the oven or on top of the refrigerator for about four hours, until the mixture is thickened. Refrigerate. Serve with sweet berries.
One tea bush will produce tea for at least 50 years. Experienced tea pickers collect up to 70 pounds of tea a day by hand. A single pound of tea will yield about 180 cups of brewed tea. You can refrigerate your used teabags for use on puffy and fatigued eyes. Lay them on your eyelids for about 10 minutes. A great way to treat your feet after a long day of standing or walking is to soak your feet in cold tea brew for about 15 minutes. Need a "tan" in a hurry? Try soaking in unflavored black tea leaves for about 20 minutes. (Never tried this one, but... good reason for not "overdoing" the above two suggestions!) Acorn for prosperity and good health Airplane for an impending journey Apple for achievement Bell for unexpected news Birds for good news or maybe a journey Butterfly warns of fickleness Candle for help from others Cat warns of deception or a false friend Chain for an engagement or wedding Circle for success, or maybe, a baby on the way... (?) Coin for money (incoming? outgoing? a nickel in the bottom of the washer?) Crescent for prosperity and good fortune Cross for suffering or sacrifice Cup for a reward Dog for a good friend; or if at the bottom, a friend needs help Egg for a "good" omen Elephant for wisdom and strength Eye reveils a need for caution Fan for flirtation Feather shows lack of concentration (if it is a feather fan, I guess the flirtation is short lived!) Fish for good fortune Forked line shows a decision to be made Grapes for happiness Kite for a wish come true Ladder for a promotion Mountain shows goals with obstacles Mouse warns of theft Necklace for admirers, if unbroken; broken warns danger of losing a lover Open hand means friendship; closed means an argument Parasol or Umbrella for a new lover Question mark warns need of caution Rose for popularity Spider foretells of reward at work Spoon for generosity Square brings news about money Turtle forewarns of constructive criticism Tower shows disappointment Triangle for an unexpected occurrence Wings for messages...
