Fog in Appalachia
Today the Afternoon Tea consisted of avocado-egg sandwiches and oat shortbread, accompanied by the most exquisite hot chocolate-hazelnut (filbert) tea. As you can see by the picture at the start of this post, I'm really trying to figure out shiny ways to mark certain hours of the day, even though I am calling this my "foggy afternoon tea." Often in a foggy place, 4 a.m. looks exactly the same as 4 p.m. and even in warmer climes there are a great number of these kinds of days surrounded by the white puff of fog. Morning or afternoon tea makes a fine "marker" for such days.
For a different type of sandwich, I put my daily bread dough in this mini-loaf pan. I have to say that the bread turned out much softer and better done, than when made as a large loaf, and it has a pastry-like texture and taste; most pleasing. Before the second rising, after I had patted the loaves into the pans, I whisked the yolk of an egg and brushed each loaf. That is the way to make the bread nice and golden brown on the top. However, since these are home grown chicken eggs, the yolks were a deep yellow.
There is no doubt that tea time improves the mood and creates a renewed interest in work and creative endeavors.
After buttering both sides of the bread which was sliced from a tiny loaf, I added sliced avocado and a slice of boiled egg, with salt. (Click on the link to find out about the delicious salt I use.)
When you haven't the "foggiest" idea what to serve for an impromptu afternoon tea, take a second look at the ingredients you used for breakfast: hard boiled eggs, crunchy bacon, cheese, crepes, scones, and even pancakes can be made into tea foods. And, if you are trying to cut down on the amount of food you consume during the day, try cutting a bite size piece of each tea food, and drink more tea.
Here is the Stash tea I used, and it was reported that it tasted especially great with the oatmeal shortbread.