The “John” Company

Why am I writing about this company, which actually changed the face of Britain?  Because I am frequently asked “If England never grew tea, how did tea get to England?” Well, here’s the answer.  It all started with establishing the spice trade for Great Britain and the “John” Company …..

spicesSpices had been known to man since the beginning of recorded time.  Pepper, cinnamon, clove, saffron, ginger and nutmeg are some of the oldest.  Not only for preserving foods, spices made spoiled foods taste better, and helped make the ‘unwashed’ smell a little better.  Spices were used for embalming the dead, in religious practices, and as medicine.  Nutmeg, in particular was thought to be a miracle cure for the plague, which killed more than 35,000 people in 1603 in London.

 With spices grown primarily in Asia and the surrounding islands, the Indonesians were the first to begin selling their spices through what is now known as the Ancient Spice Route.  This long and arduous journey began in Indonesia, traveled through China, India and the Middle East to the east coast of Africa and ended in the coastal city of Alexandria, Egypt. Alexandria thus became the central trading center for most of Europe.  Needless to say, these much-in-demand spices became very expensive.

The Portuguese were the first to set their ships off to find the spice islands and by the 1400’s, they dominated much of the overseas spice route.  It wasn’t long, however, before the Dutch and the Spanish went in search of these treasures. Who doesn’t remember the poem “In fourteen hundred and ninety-two Columbus sailed the ocean blue ….“? Columbus was, of course, searching for the spice islands, but, as we know, went a bit off course.  By the 1600’s, however, these countries all had a stronghold in this area.

The British East India Company, which was originally named the Governor and Company of Merchants of London Trading into the East Indies, but more commonly known as the “John” Company, was the brain child of London businessmen in 1600 for the sole purpose of importing these expensive and important spices from Asia, which was now dominated by the Portuguese, Dutch and Spanish.

 Led by James Lancaster, the John Company set off for Indonesia with five ships laden with linens, iron and lead to trade with the Indonesians. These items were of no interest to the leaders of these tropical islands. The Company continued on and finally ended up establishing trading posts in India where they bargained with tribal leaders and received exclusive rights to build factories.

The Company brought back all sorts of exotic goods in addition to the spices … silks, porcelain, lacquerware, cocoa, tobacco, tropical fruits, sugar, coffee and tea.  The Queen was delighted!  Royalty and the affluent members of society were fascinated by these, before now, unseen treasures. Although these rich and powerful people knew very little about these other things, what they did know was that they wanted them … all of them!

Trade wars began and because of their violent encounters with the Spanish, Dutch and Portuguese competitors, as well as with pirates, the “Company” found it necessary to create their own military and administrative boards, making them an imperial power.  With this overwhelming power in place, the East India Company soon became the ruler of this massive territory.

One of the more popular items they brought back was, of course, “TEA“.  As with spices, TEA was also first touted for its medicinal benefits …. it “helpeth headaches, giddiness and heaviness …. good for colds, dropsies and scurvies.”  It didn’t take long, however, for tea to be drunk purely for its exotic qualities.  Coffee had been adopted by the French and the Italian.  TEA was to be for the British.  (For more information, be sure to read Earl Grey … The Man The Tea.)

The Company continued building trading posts in India and continued to buy tea from the Dutch, because the Chinese would not trade with the English company.  With the Dutch as the middleman, this made the tea even more expensive.   The Company persisted.  It took about 50 years, but finally they were able to negotiate a trade deal with the Chinese to purchase tea directly.  Their first order was for 100 lbs. The demand for tea grew to the point where less than 100 years later the Company was placing orders for almost 5,000,000 pounds of tea each year!  England was addicted.

The Company was in full control now and was setting the prices. The Chinese wanted to be paid in silver bullion.  At the beginning this wasn’t a problem for the British because silver was in great supply; but with losing the American colonies, access to South America, where the silver was mined, was becoming more and more difficult.

Several decades earlier the Dutch had begun trading tobacco and opium with the Chinese – which the Chinese used mainly for medicinal purposes.  The British, led by the Company, was now ruling over India and had established some opium plantations.  They soon realized the answer to their “tea” problem was to increase their opium trade with the Chinese, ultimately leading to the Opium Wars.

The Company would sell their opium to the Chinese at auction for silver; the very same silver that the Chinese were being paid for their tea.  For the next twenty years, this trade was so lucrative that other trading companies wanted a share.   Although China issued an edict that opium importing and consumption were illegal.  The edict had no effect whatsoever.  The Company, using smugglers and corrupt Chinese officials, continued to bring the drug into the country, using a technique still in practice today of giving away free samples.  Interestingly, the term for accepting bribe money was called “tea money”.
The British East India Company aka the “John” Company had grown into a very powerful political and trading monopoly which rivaled the British Government, and, in effect ruled many of the British Empire’s territories.  It fought nations, set prices and taxed goods.  (We’ll discuss the Boston Tea Party in another blog.)  They had become too powerful and the British government sought to regain control.  No longer was the John Company simply a commercial venture.  It was now a political one.

In 1834 the Company was finally dissolved and it was then that London merchants sprang into action. The first thing they did was to purchase as much tea as possible and as cheaply as possible.

More to come ….

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References:  The Spice House, The East India Company, THE STORY OF TEA by Mary Lou Heiss and Robert Heiss, Wikipedia

Classic English Scones

The Lemon Curd is in the refrigerator chilling and now I’m ready to make the scones.  Today, I’m in the mood for a classic English scone.  Nothing fancy.  No lavender honey scones.  No chocolate chips and hazelnuts.  Not even currants.  Just flaky, buttery, warm from-the-oven scones.   You can get creative if you want to (and I’ll even give you some suggestions at the end), but for me, it’s the basic.

Classic English Scones are not the dry, triangular-shaped muffiny things you find in a lot of coffee shops.  They are more like the American biscuit so common in the South – but made with butter and not shortening.   It takes a light hand.  You do not want to overwork the dough building up the gluten, making them tough.   Some people prefer working the butter in with their hands.  I prefer a food processor.  Not only is it quicker, but the heat from your hands, makes the butter too soft and the scones are less likely to be flaky.

CLASSIC ENGLISH SCONES
Preheat the oven to 425°.    Bake for 12 to 15 minutes (depending upon size).   Makes 8 to 12 (again depending upon size).

2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1/4 cup sugar*
6 tablespoons unsalted cold butter, cubed
1/2 cup buttermilk
1 beaten egg
cream
sugar

 Preheat the oven and prepare the baking sheet.  I prefer parchment paper to greasing a baking sheet.  Combine all the dry ingredients. With a fork, pastry blender, or in a food processor, cut in the very cold cubed butter until the flour mixture is blended and about the size of a pea.  (Yes, my cuppa tea is always around.)  Do not overwork the dough.  You should be able to see bits of butter.

 Make a well in the center of the bowl.  Mix the buttermilk and beaten egg and, with a fork, quickly mix the wet ingredients into the dry ingredients.  Turn the dough out onto a floured board.  Again, quickly form a round, smooth ball, after kneading a few times.

Roll to about 1/2″ thick.  With a biscuit cutter, tuna fish can, or glass (whatever you have), cut out the scones.  Again, you decide how big and how thick you want them to be.   (They can be frozen at this point and then baked at another time.)

Brush the tops with cream (or beaten egg white) and then sprinkle lightly with sugar.  Bake at 425° in the center of the oven for 10 to 15 minutes, until the tops are lightly browned.

Cool on a wire rack and then serve with the delicious lemon curd you prepared earlier (or strawberry jam, whipped cream, etc.).  Don’t limit your imagination.

Now it’s time to put the kettle on and enjoy!!
Cheers!

 

Optionial ingredients:   You can add any combination of the following – dried currants, raisins, cranberries, blueberries, mini chocolate chips, mini white chocolate chips, chopped nuts, orange peel, vanilla, lemon peel, dried lavender buds.

*To make savory scones, omit sugar.  Add grated cheddar cheese, or chopped prosciutto, maybe fold in chutney, or herbs.  Let your imagination run wild.

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When Life Gives You Lemons … Make Lemon Curd!

You thought I was going to say ‘lemonade’, didn’t you?  Nope!  When life gets complicated, stressful, unsettling and you need to withdraw into your own private space to reflect and relax, try making something.  Something a little different.  Something unique.  Something delicious!

For me, it’s been a very busy week, and I’ve been tugged in many different directions.  Today I need to meditate … in my kitchen … over the stove.  Classic Scones with Lemon Curd are going to be my method for decompressing.  C’mon along.  I hope you like them.

LEMON CURD
Preparation Time:  10 – 15 minutes                  Makes about:  1-1/2 cups

1/2 cup fresh squeezed lemon juice (about 2 large or 3 medium lemons)
1/2 cup sugar (more if sweeter curd is desired)
2 teaspoons grated lemon zest
3 extra large eggs (or 4 medium eggs) beaten
3/4 stick ice cold butter cubed

 Hint:  Zest the lemons before cutting them to squeeze out the lemon juice.  To get more juice from the lemons, pop them into a microwave oven for 10 seconds just to warm them through and them roll them on your cutting board. Two large lemons should produce enough zest and juice for this batch of curd – which will produce 1-1/2 cups.

In a heavy small saucepan, whisk together the lemon juice, lemon zest and beaten eggs.  Place the saucepan over medium to low heat and stir continuously with a wooden spoon while adding the cold, cubed butter. Continue stirring for about 5 or 6 minutes until the sugar is dissolved and the curd thickens, coating the back of the spoon.

If you want a really smooth curd, you may want to sieve the curd t hrough a strainer to remove the lemon zest, and any coagulated bits.  I want to have all the zesty bits right in there, so I prefer not to.

Spoon the curd into a bowl or serving dish and cover with plastic wrap.
Chill in the refrigerator for at least an hour before serving.

 

You can also spoon the curd into small  mason jars,  put your label on the front, and decorate with a ribbon for a beautiful addition to any gift basket. Why spend $7.95 or more at the grocery store, when you can make your own delicious, creamy, lemony curd for just pennies.

(This curd will keep beautifully for at least a week.  Keep refrigerated.)

Now it’s time to make the scones!!

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What’s in your cup?

Victorian Tea Chest

The timeline is England, late-18th century.  Tea has found its way from the table of the aristocracy to the table of the every man.  Gone are the days when tea was served to only men in English coffeehouses.  In the homes of the aristocracy, tea now is locked away in elaborately-carved wooden tea chests; the key kept safe by the “lady of the house” should the chambermaid, the footman or the butler decide to help him or herself.  Tea now is also being enjoyed in almost every home, tea room and workplace. Maid servants are enjoying a ‘tea break’ twice a day … with an allowance taken from their wages to pay for the tea.  Apprentices in manufacturing plants are allocated a parlor where they can have a twice daily tea break.  Children in orphanages are given tea with milk and sugar.

1700 teaNot everyone, however, thinks this ‘tea drinking’ is appropriate for the lower classes.  Jonas Hanway in A JOURNAL OF EIGHT DAYS JOURNEY wrote “The use of tea descended to the Pleboean order among us, about the beginning of the century … men seem to have lost their stature, and comeliness, and women their beauty.  Your very chambermaids have lost their bloom, I suppose by sipping tea …  It is the curse of this nation ….”

He wasn’t alone.  William Cobbett wrote in COTTAGE ECONOMY, “The tea drinking has done a great deal in bringing this nation into the state of misery in which it now is.  It must be evident to every one that the practice of tea drinking must render the frame feeble, and unfit to encounter hard labor or severe weather.”

By the mid-1800’s, a professional man (doctor, lawyer) might earn £50 a year, while the average workman was only earning about 20 shillings a week.   A live-in chambermaid might earn £5 per year, while the butler of the house would earn £20 .  With Tea selling for more than £26 a pound, how was anyone ever going to afford this beverage?  One word …. “smouch“.

We might call it recycling, they called it “smouch“.   Servants in the royal and affluent households, as well as workers in coffee houses, would take the used tea leaves and sell them through the back door to unscrupulous dealers.  These “smouch” dealers would then add things like tree leaves, sheep’s dung and saw dust as fillers.  They would color the leaves with iron sulphate, verdigris and copper.  They would dry this mixture and then sell the “smouch” back to the tea merchants.  It is believed that within an eight mile area, approximately 20 tons of “smouch” was manufactured every year.  This flourishing underground market, in addition to smuggling, is what made it possible for tea to reach the commoner.

METHOD OF MAKING SMOUCH WITH ASH LEAVES TO MIX WITH BLACK TEAS”
“When gathered they are first dried in the sun then baked.  They are
next put on the floor and trod upon until the leaves are small, then
lifted and steeped in copperas, with sheep’s dung, after which, being
dried on the floor, they are fit for use.”
Taken from Richard Twining’s “Observations on the Tea
and Window Act and on the Tea Trade, 1785”.

tea cartoonThe tea that was being imported from China and enjoyed now by all classes was green tea … not black tea as so many people associate with Great Britain.   It was what we now refer to as “gunpowder” green tea.  Black tea came about because the Chinese were becoming just as unscrupulous as the “smouch” dealers.   The Chinese, knowing that people expected their green teas to have a bluish tint when steeped began adding gypsum to their tea just before firing the leaves, giving their cheaper teas the right color.

Partly due to the fact that forests were being completely decimated in order to manufacture “smouch”, and due to the fact that poisonous dyes were being used, an Act of Parliament was passed in 1725 banning the mixing of tea leaves with any other leaves. This Act went completely unnoticed, which prompted another edict from the government in 1777 banning the sale of “smouch” altogether.

Tea drinkers eventually became concerned about some of the more bizarre ingredients they were ingesting.  When you think of all the copper, lead, gypsum and iron that people were drinking, sheep’s dung doesn’t sound so bad!  The public became so concerned about these poisonous dyes, they began asking for ‘black’ tea … which is why black tea is the predominate tea enjoyed throughout Great Britain.  And with smuggling so rampant at that time “smouch” was no longer an issue.

So how about it …… would you like a little “smouch” with your tea?

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References:  World Wide Words, Boston Tea Party, The Victorian Web, The Farm Antiques, Twinings

Bath …. a fascinating city!

We try to visit England as often as we can and each time we do we select a different region or city.  Hubby remembered visiting Bath once when he was a child.  So, Bath it is!  From the moment we arrived, I knew I was going to love England’s only World Heritage City.  It might sound strange to describe a city this way, but, for me, it had gravitas.

We chose a small, older hotel, centrally located, directly across the street from the train station. It couldn’t be more perfect.  Bath is a ‘walking city’ and we were able to do just that … with quick stops back to the room to refresh and relax for a moment before eagerly conquering our next destination.

Before our visit, I had no idea the reason the city is called “Bath” is simply because of the natural mineral springs around which the Romans built not only a massive temple but an entire city, over 2000 years ago.  This magnificent structure rivals anything I had seen in Italy.  It took over 4 centuries to complete this work of art.  After falling into disrepair over the years, thankfully, it has been meticulously restored by the generous donations of countless organizations.

There are four main areas that comprise the Great Bath: the Sacred Spring, the Temple, the Bath House and the Museum.  From the moment you descend the steps into the Great Bath, you start to imagine yourself part of the privileged class who would have indulged in the ritualistic bathing that was so important to the Romans.  With your attendant in tow,  you would pay your entrance fee, leave your clothing, don a toga and enter the palaestra or gymnasium for some exercising.  From there you would enter the tepidarium, or warm bath room, where you would be scrubbed clean before entering the caldarium, or hot bath room (sort of like a sauna).   You would then have another attendant massage you with oils.  After your massage, it’s time to cool down in the frigidarium and then off you’d go to socialize around the swimming pool.

Overlooking the Great Bath.

Overlooking the Great Bath.

This world-class museum also houses a collection of archeological finds that just boggle the mind.  Included in this exhibition is the recent discovery of over 17,000 Roman coins dating back to the first century.

After the Romans left in the 5th century, the city was claimed by the Saxons and then by the Normans, which left the city in ruins.  A revitalization effort was begun in the 1500s when people began to flock to these mineral springs in the hopes of curing whatever ailed them …. like leprosy!  Oh my!!    But the real recovery didn’t come until the late 1700s when Richard “Beau” Nash, an opportunist and inveterate gambler, made the city a hub for the fashionable elite.   Nash brought with him wealthy investors who built the Grand Pump Room, the Circus and the Royal Crescent among others, and created an atmosphere of elegant social life.

The original Georgian-style Grand Pump Room, built directly above the Roman Baths, was a “gathering” room for the wealthy … to see and be seen.  As more and more people began flocking to this beautiful structure, it was deemed too small and was demolished.   In 1796 a magnificent new building was constructed on the very site – eighty-five feet long, forty-six feet wide, and thirty-four feet high – which is the Pump Room you can visit today.  Not only can you “take the waters” (which simply means you can drink a sample of the mineral water, for a fee), you can indulge in the most sumptuous of all classic Afternoon Teas while swaying to the music of the Pump Room Trio.  Divine!

Completely revitalized the city attracted musicians, writers, artists and royalty. People like Charles Dickens, Thomas Gainsborough, Franz Liszt and Jane Austen.   Actually it was Jane’s parents who moved their family to Bath in 1801. Jane was a young, talented novelist who used Bath as the setting for three of her six novels. Who hasn’t read (or at least seen the movies) Pride and Prejudice and Sense and Sensibility.  More successful after her death than during her lifetime, the enormous popularity of Jane’s novels has led to multiple adaptations for movie and television screens.  Sir Laurence Olivier starred as Mr. Darcy in the first version of Pride and Prejudice in 1940. The most recent  film’s impressive cast included Keira Knightley, Donald Sutherland and Dame Judi Dench.

For fans of Jane Austen, a visit to the Jane Austen Centre is a MUST.  We were greeted by Mr. Darby himself upon entering the Centre!  From the classic Georgian town house, to dressing up in any of the Regency costumes, including top hats, bonnets and fans, and then of course, enjoying a pot of tea with a savoury or two in the Tea Room on the second floor, you will catapult yourself back in time – just as it was in her novels.   This memorable treat should not be missed.

The city is resplendent in nature with sprawling open parks and meticulously-groomed gardens.   Crossing over the River Avon, Bath’s Pulteney Bridge is one of the world’s most beautiful bridges in the world.  Just like the Ponte Vecchio in Florence, not only is it magnificent in its neoclassical architecture, it has shops built right into it … a perfect place to indulge in a little souvenir shopping.  After picking up that memorable bauble, enjoy a relaxing cruise along this peaceful river.

A visit to the Bath Abbey has to be on your list of places to visit.  This imposing Gothic structure was built in 1499 on the site of two previous Abbeys, both of which had been destroyed in battles.  This is actually one of the last medieval cathedrals to be built in England, and one of the most unique.  Of course, you can marvel at the resplendent architecture and enjoy the relaxing atmosphere, but for a real treat take the tour up to the Bell Tower.   Although there are areas where you can stop and rest, this memorable trek is not for the faint-of-heart or vertigo-afflicted. The steep 212 steps will take you behind the clock face, stand on top of the vaulted ceiling and visit the bell chamber room.  Bring your camera, because the views are simply amazing.

 Where do you go after visiting the Abbey?  Well, Sally Lunn’s, of course!! If you aren’t familiar with Sally Lunn, Sally was a young refugee coming from France in 1680.  Finding work was almost impossible, but Sally (originally Solange Luyon) did have one skill, she knew how to make rich, French brioche rolls.  A small bakery on Lilliput Alley (the oldest house in Bath) hired her to make these buns and sell them on the street corner. The buns became so popular, customers would visit the bakery to buy them fresh from the oven.

The bakery, now known as the Sally Lunn House, is part tea room and part museum.  Although it is said to be built in 1482 the excavations on display in the north cellar show that the house actually existed during the Roman occupation.  Because it is conveniently located close to the Roman Baths, it is believed this site could have been an inn for Roman travelers.  Again, put this bakery/tea room/museum on your MUST visit list.  It is a unique and wonderful place to enjoy one of Sally Lunn’s rich buttery buns and a hearty cuppa.

There is so much to see and do in this World Heritage City.  I’ve just touched on a few.  From the Roman Baths to the Jane Austen Centre, the Bath Abbey and Sally Lunn’s Tea Room to name just a few, Bath has to be one of my most favorite cities in England.  I can’t wait to come back!

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References:  Roman Baths, British Express, Jane Austen Centre, Bath Abbey, Sally Lunn’s House, World Heritage Cities

Scotch Eggs …. the original Fast Food!

I’ve been to Scotland, but I never saw a Scotch Egg.  In fact, I’ve never eaten a Scotch Egg.  What are they?  You certainly don’t see them here in the States.  And in the U.K., for the most part, they had faded into obscurity …… until recently that is.   It seems this food item was for the longest time considered among the “worst foods in Great Britain”.

Most often you find Scotch Egg s in the convenience foods aisle of the supermarkets or in the take-away section of a roadside rest area.  Morrisons, Marks and Spencer and Waitrose all sell them as frozen foods ready to take home, throw in the microwave and enjoy (?) for afternoon tea.

But, wait a minute . . . Tesco has just introduced a new version of the Scotch Egg wrapped in pastry . . .  and this hand-held snack recently appeared on a foodie magazine’s list as one of the “cool” new foods . . . not to mention Chef Tom Kerridge who has a gourmet version of the Scotch Egg in his Michelin-starred restaurant.  Scotch Eggs are being wrapped in patés, in avocado, in Black Pudding.  There are Scotch Eggs using quail eggs, ginger, tumeric, Panko ….  Apparently, what is old is new again.

Fortnum & MasonSo where did the Scotch Egg come from?  The posh London department store, Fortnum & Mason, takes credit for inventing this snack in the 18th century as part of its portable luncheon for travelers. In the 18th century traveling was a long and arduous event for even the shortest distances.  If you got hungry, there were no fast food restaurants along the way.  MacDonalds, Burger King’s, Kentucky Fried Chicken,Taco Bell?  So what did you do when you did get hungry?  Hopefully, you planned ahead.

Dr. Andrea Tanner, Fortnum & Mason’s archivist says “From the very beginning of the business Fortnum’s used to produce ready-made dishes like pork pies for travelers, which were put in baskets with disposable bamboo cutlery. The Scotch egg was one of those foods. It was small enough to fit in a handkerchief or pocket, and maybe was rather less smelly than tucking into a hardboiled egg on a coach.”

If they were a convenient luncheon or snack item in the 18th century, then why not now?  They are easily transportable . . . perfect for tailgating parties, backyard cookouts or school lunches.  Low cal?  No!  High protein?  Absolutely!  How do they taste?  Let’s find out!

SCOTCH EGGS
Recipe adapted from Simon Rimmer’s “SOMETHING FOR THE WEEKEND”

5 large eggs  (soft, medium or hard boiled)
12 oz. sausage meat
fresh thyme – 1 tsp.
fresh parsley – 1 tblsp.
1/2 onion, minced
flour seasoned with salt and pepper
bread crumbs (or Panko)
1 egg, beaten
salt and pepper
vegetable oil for frying

 If you don’t know how to boil eggs, let’s start there.  Place 5 eggs in cold water.  Bring to a boil. Cover, turn off heat and let sit.  Depending upon how hard you want the yoke, it can be 4, 6, 8 minutes.  Remove the eggs with a slotted spoon, cool and shell under cold running water.

Prepare three dishes for coating the mixture:  an egg wash, seasoned flour, and breadcrumbs.


If you are using sausage in a casing, remove the casing.  In a bowl add sausage meat, thyme, parsley and minced onion.  Add salt and pepper.  Mix well.  Divide this mixture into five mounds (for five eggs).


In your hand take one mound of sausage and form a flattened round.  Place the cooked egg in the center and form the ball around it.  Do this for each egg.

Take the sausage wrapped egg and dip each one into the beaten egg wash, then the flour and finally the breadcrumbs, making sure they are completely covered.

Heat the vegetable oil to about 325.  Carefully place the eggs into the oil to cook.  It will take approximately 6 to 8 minutes per egg.  With slotted spoon remove the egg and place onto a paper towel to drain.   (You may need to finish the eggs in the oven – which is what I did.)

How were they?  If you love pork sausage, you’ll love these.  For me, they were dense and a bit heavy. They really are perfect for a portable lunch or snack.  Very filling and satisfying, I can’t imagine eating more than one (but hubby certainly can).  I think next time I’ll “oven fry” them and see if that lightens then up a bit.  Also I think I’m going to undercook the eggs so they are a bit softer and I’ll try chicken instead of pork sausage.   Hmmmm, I think we have may something!!

 

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References:  BBC Food, The Guardian, Something for the Weekend, Fortnum & Mason

Not for “All the Tea in China” . . .

Who remembers this phrase?  “No way, no sir, not for all the Tea in China!”  That phrase was not to be challenged.  You meant ‘no’ and you were standing firm.

I believe the phrase began around the turn of the century.  China was the largest producer and exporter of the world’s most popular beverage and everyone knew it.  With more than 45 countries producing tea today, China still continues to produce more tea than any of the other tea-growing countries.  They have, however, dropped to No. 3 in exporting.  India, Kenya and Sri Lanka have taken over as the largest exporters of tea. These three countries alone produce the more popular CTC (crushed, torn, curled) grade of tea, which is blended and appears in your grocery stores as tea bags.  But apparently India, Kenya and Sri Lanka are producing too much black tea because now there appears to be a glut of tea in the marketplace and prices are falling.  It seems consumers (especially Millennials) are finally demanding higher-quality teas, green teas, oolongs and specialty teas.

Who is drinking all this tea?  According to Quartz, the biggest tea drinkers in the world live in Turkey!  Which is amazing to me.  I would definitely have thought it was the U.K.  Having been to Turkey, I did not notice an overwhelming tea-drinking culture.  Tea was served in restaurants, cafes, and always offered in upscale retail shops and tourist areas, but statistics don’t lie.  They report that each person in Turkey drinks, on average, 6.96 pounds of tea each year, whereas a U.K. tea drinker enjoys 4.83 pounds each year.  Could it be that in Turkey they use twice as much “tea” to make a cup?

So how much tea does the average American drink?  In 2014 AmFotolia cover man drinking teaericans enjoyed over 80 BILLION cups of tea!   But this research is also flawed, because Americans drink more ready-to-drink bottled tea than any other country, not to mention powdered tea-drink mixes. According to the Tea Market Report by the American Botanical Council tea-drinking Americans still prefer black tea –  84% drink black tea – while only 15% drink green and the remainder drink oolong, white, etc.

It’s almost impossible today to watch television and not see an advertisement for one bottled tea or another.  Lipton may be the leader in most ad dollars spent, but six years ago Snapple introduced an ad that had everyone talking about tea.  See if you remember this ……

The ready-to-drink, bottled tea market is huge today and negatively impacting the soft drink market.  Sales of carbonated soda beverages have dropped steadily for the past nine years as consumers are choosing healthier alternatives in a ready-to-drink beverage.  Chai concentrates are another way of enjoying convenient, prepared tea and are very popular.  Another fast growing segment of today’s tea drinking society is actually not tea at all, but herbal beverages.   (Yes, I know, everyone still calls it “tea”.)  The herbal ready-to-drink market is also growing rapidly, with the most popular herbs being chamomile, ginger, echinacea, mint, dandelion and valerian root.

Matcha-flavored KitKat Bars

Matcha-flavored KitKat Bars

But it’s not all about tea drinking.  When was the last time you went into CVS or Target and noticed all the ‘tea-related’ products.  Not only can you buy green tea concentrates and capsules to supplement your diet and help you lose weight, you can choose from a variety of green tea shampoos and conditioners.  Green teas and white teas are incorporated into soaps and body washes, face and body creams.  Have you tried green tea ice cream?  It has been around for years and is delicious!  How about Earl Grey-infused truffles?  Matcha-infused KitKat bars?  Not to mention Tea-smoked duck and Lapsang Souchong bbq sauce?

Green Tea Mint Julep

Green Tea Mint Julep

Mixologists in all the upscale hotels and restaurants are using tea concentrates in their cocktails.  Tea-tini anyone?  According to the Sterling Rice Group, a Boulder, Colorado-based communications firm, TEA is one of the top food trends this year.  Chefs everywhere are incorporating TEA into their recipes.  If you haven’t already, you’ll soon be seeing tea on menus in everything from appetizers to entrees.

There are cookbooks now dedicated to using “tea” as an integral part of the recipe.   CULINARY TEA by local chef Cynthia Gold is fabulous with over 150 recipes using “tea”.  TEA COOKBOOK by Tonia George is another great cookbook using whole leaf tea in its recipes.  Whether sweet or savory, tea is a versatile ingredient that can be used in many recipes …… and we haven’t even talked about how good it is for you!

So jump on the “tea trend” and enjoy your tea.  It’s not just about “All the Tea in China” anymore.  It’s tea anyway you can get it!

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Top 10 Tea Producing Countries

and the amount of tea they produce*

1. China = 1,000,130 tons  –  2. India  = 900,000 tons  –  3. Kenya = 303,000 tons
4. Sri Lanka = 295,000 tons  –  5. Turkey = 175,000 tons – 6. Indonesia = 157,000 tons
7. Vietnam  = 117,000 tons  –  8. Japan = 89,000 tons  –  9. Argentina = 69,000 tons
10. Iran = 84,000 tons

* These figures are lower than the overall high production of 2013.

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References:  World Tea News, Tea Market Report, Quartz, TEA USA

The Best Chocolate “Courgette” Bread

Until yesterday I didn’t know what a ”courgette” was either!  Now I do!  It’s a ZUCCHINI.  In Great Britain, a zucchini is called a “courgette“.  Also there are “golden courgettes“, which we call summer squash.

It seems this squash we call “zucchini” was originally from America, but somehow it found its way to Italy and then became introduced back to the States.  So confusing!  ‘Zucca’ is the Italian word for squash and ‘zucchino’ means ‘small squash’, which in the plural is ‘zucchini’.  “Courgette” is French for squash, which is the name used for this vegetable in many parts of Europe.

Well, my garden has been bursting with ‘courgettes‘ and I’ve made them every way I can think of … from sautes to stir fries to soups and stews, even pickling.  (Yes, they are delicious pickled.)  I’ve skewered them, roasted them, stuffed them, grated them and breaded them.  But, the best ‘courgette‘ recipe is this decadent, rich, chocolatey tea bread.  Oh my, you will love it!

CHOCOLATE ZUCCHINI (AKA ‘COURGETTE’) BREAD
The only time consuming part of this recipe is grating the zucchini.  It couldn’t be easier.

Oven 350° – Bake time: 1 hour (more or less)

2 squares unsweetened chocolate (melted)
3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated zucchini (courgette)
1 tsp vanilla

2 cups flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
¾ cup semi-sweet chocolate bits (optional)
½ cup chopped walnuts (optional)

Preheat oven to 350°.  Lightly grease and flour two loaf pans (or 24 muffin cups – or 1 bundt pan).

In a large bowl beat together the wet ingredients and then fold in grated zucchini.  When combined thoroughly, stir in dry ingredients.  Mix well.  Add chocolate bits and/or walnuts if desired (first coat with a little flour to keep from sinking into batter).

For bread, bake for at least one hour or until toothpick inserted in center comes out clean. Less time for muffins.  A bit more for bundt.

Let cool completely before removing from pans.  Then put on the kettle and enjoy a hearty cuppa with a large slice!

chocolate zucchini bread

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References:  Wikipedia

A “European-style” Bed and Breakfast?

Sometimes you just need to get away …. and this weekend was it for us.  Trying to find a cozy, little place to ‘get away to’, within an hour or so’s drive, on a busy summer weekend, when you only have a couple of days (and a budget) is very difficult.   But we were very fortunate to find a (“European-style” – their words, not mine) B & B that just happened to have a last-minute cancellation.  Wonderful!

It was much needed and we’re back …. rested, rejuvenated and ready-to-go!  What I did find interesting about this bed and breakfast was the need to describe themselves as “European style”.  What does that actually mean?  Whenever we travel, we always try to stay in Bed and Breakfasts.  They are a comfortable, personal and affordable way of lodging (short of youth hostels) and are a great alternative to the usual disconnected, corporate atmosphere of a hotel.

breakfastWe’ve been very fortunate staying at B & B’s in many different countries and have never had a bad experience.   Some B & B’s are larger than others. Some are just a room or two in a home to help the homeowner offset their income.  For others, this may be their primary income and they have five, six or more rooms ….. some even with a small bar.  One thing you can be sure of though is that, in addition to the personal attention, you are going to get a great breakfast.  No, not just some muffins, a banana and a glass of orange juice, but a full “hot” cooked breakfast.  And quite often with ingredients plucked right out of their garden.

In Thailand the hostess wanted to give us ‘toast’ along with our breakfast because we’re American, but she wasn’t sure how to ‘toast’ the bread.  So she lit a campfire and put the bread on sticks.  Nothing tasted better!  In Wales breakfast included whatever was picked from the garden that morning along with farm-fresh eggs, locally sourced ham and freshly baked, whole-grain bread. 

bedroomYou are also going to get a plush, thick, comfortable mattress with a down-filled duvet (and, as was the case in Thailand, mosquito netting).  You’re going to get a key to the front door (or back door, or side door) as well as your room.  You’ll definitely meet the house dog and cat (and on one occasion be asked if you could take him for a walk).

Friends might come by.  Family will certainly be there.  You’ll be asked to sign the ‘guest book’ to let everyone know where you are from and when you stayed.  If you need a recommendation on where to go for dinner, you’ll be sure to get a good one, with directions, along with the name of the owner and whoever may be cooking that evening.

If you need a suggestion on how to spend your day, the homeowner will be ready with first-hand knowledge of local places, activities and events.  And when you come back after your excursions, a hot cuppa tea or coffee with a home-baked sweet or two will always be offered.

Do you need a wake-up call?  Don’t expect that annoying house phone to ring.  But do expect someone to politely knock on your door.  In Kenya, we were awoken by someone standing outside our door ringing a little bell.  The night before they had also put hot water bottles in our bed to warm it up!  No, you do not get this service at the Marriott Courtyard.

One B & B we stayed at also invited us for dinner.  Of course we would love to ….. but, she wanted to know what kind of fish we liked.  We like all kinds of fish.  Why?  “Well, Tim is going out fishing and I want to tell him what to catch.”  These are the personal touches that a B & B experience can provide.

Did this New England B & B provide us with the classic “European” ambiance, attention to detail and personal service that we have come to know and love?  They certainly did!

brewster
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“THE” Anne Hathaway

No, not the one who starred as Catwoman in Batman or Fantine in Les Miserables, but the original ….. the one who was married to William Shakespeare.  There is so-o-o much written about William Shakespeare, prolific poet and playwright, but there is practically no information on his wife, Anne Hathaway.   After visiting the charming ‘cottage’ (which is not a ‘cottage’ at all), you can’t help but become curious about this woman.  I only wish we knew more …..

Anne Hathaway

Anne Hathaway

The original Anne Hathaway was born in 1556 to Richard Hathaway and his first wife in a small hamlet in Stratford, near the river Avon.  The exact date is unknown.  Richard Hathaway was a somewhat successful yeoman farmer.  A “yeoman farmer” in Elizabethan England was “a commoner who owned and cultivated his own land”.  If you owned property in the 16th century, you had a bit of wealth and were of good social standing in the village.

When Richard Hathaway died, Anne was 25 years old, unwed, and still living at home.  As the oldest of the eight children, we can assume Anne knew, by that time, her place was to stay at home and help care for the younger children and the household.

Although legally you could marry as young as 18, the average age to marry was 28 for men and 26 for women.  Nobility generally arranged marriages to provide an alliance between high-ranking families, and, as a result, they married younger in order to produce an heir as quickly as possible.

In Richard Hathaway’s will he requested that his son, Bartholomew, move back to the 90-acre family farm, known as Newlands Farm, and maintain it for the family.  Women were not allowed to be property owners, but Richard did leave Anne the amount of £6 13s 4d (six pounds, thirteen shillings and four pence) to be paid “at the day of her marriage“.  (With inflation, it would be difficult to calculate how much that would be worth today, but let’s say about £250,000.)

So where and how did the unmarried, 25-year old Anne Hathaway meet the charming 18-year old William Shakespeare?

Birthplace of William Shakespeare

The Shakespeare family lived on Henley Street in the village of Stratford, about a mile from the Hathaway’s farm.  The two families were probably well known to each other, and I’m sure Anne, walking into town to shop and socialize, would have flirted with the handsome young Shakespeare from time to time, as he would have to the charming, self-assured older woman.

William Shakespeare

If they had a proper courtship is also unknown, but what is known is that Anne became pregnant by William, and within a few months a marriage was announced. Because William was just under the age of consent, he had to get approval from his father, John, and on November 27th 1582, a marriage license was issued to William and Anne and a surety bond was put up to ensure the marriage would take place.

It would have been scandalous at that time to be pregnant without the benefit of marriage .   Pregnant without marriage would have resulted in excommunication from the Church, a much more severe punishment than it is today.  Excommunication would have meant that neither person could have been received in the home of a Christian, or helped by a Christian in any way; nor, if they had broken the law, could they have been represented in a court of law.  Also, their child would have been ostracized by society and not eligible to any inheritance.  Marriage was the only alternative.

At one time, Shakespeare’s father had run a successful business but was now in financial ruin. As a potential husband, the young Shakespeare, had absolutely nothing to offer.  Hathaway, on the other hand, came from a family in good financial standing, and with her substantial dowry, would have been considered quite the catch.

On November 28th, 1582, William and Anne were granted a marriage license by the Bishop of Worcester and were married quietly in the village of Temple Grafton, approximately five miles from Stratford.  After their marriage, Anne left her family farm and moved in with William’s family on Henley Street.  A short seven months later, Anne and William became the parents of Susanna Shakespeare.  Two years later, Anne gave birth to twins, Hamnet and Judith.  And for the next 16 years, Anne lived in the Shakespeare family home, shared the household chores with her mother-in-law, Mary, her sister-in-law, Joan, and cared for her children.  (Hamnet died at the age of 11 from the plague).

Where was William, you are wondering?  Three years into the marriage, in 1588, William left Stratford for London.  William wanted to be an actor!  Did William want Anne and the children to join him?  We’ll never know.  Was she a homebody or was she afraid of the always threatening outbreaks of the plague in the big city?  Remember her only son, Hamnet, died of the plague at the age of 11.  What we do know is that Anne stayed in Stratford while William, over the next 25 years, pursued his career, and other loves.

William did return to Stratford frequently and in 1597 after having achieved financial success, he  purchased a much larger home for his family.  But it wasn’t until 1611, 14 years later, that William, the now hugely successful poet, actor and playwright, decided to return to his home and his wife and family.

For the next five years, Anne lived the life she had dreamed of . . . an upper middle-class housewife, socially respected, energetic and in good spirits (perhaps as in the Merry Wives of Windsor), with her husband, children and grandchildren . . .  until 1616 when, at the age of 52, William died unexpectedly.

Six years later, Anne was able to celebrate her husband’s success when his bust was installed near the altar at Trinity Church, where he was buried.

In 1623, at the age of 67, Anne Hathaway also passed and was buried at Trinity Church next to her husband …. perhaps closer in death than they were in life.

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Anne’s family home of Newlands Farm remained with the family through the death of Bartholomew.   It was purchased by the Shakespeare Birthplace Trust in 1892 and fully restored to its original detailing.  This is probably one of the most photographed homes in Great Britain. Although it is referred to as Anne Hathaway’s Cottage, it is not a “cottage” at all.  This spacious home has twelve rooms, with several bedrooms and multiple chimneys for heating and cooking. With its timber framing, thatched roof and rose-covered trellises, the fairy-tale like setting will have you pulling out your camera as you approach this picture perfect, Tudor-style home.

anne-hathaways

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This week, the media reported on the findings of the residue from William Shakespeare’s pipe.  It seemed they were shocked and a bit appalled at the fact that William Shakespeare, of all people, would have smoked marijuana and cocaine.  The use of opiates in Elizabeth times was quite popular (if one could afford them).  Let’s not forget that everyone was somewhat buzzed most of the time from drinking beer and ale instead of the (mostly polluted) water.  Botanists were very busy traveling the world in the 16th century bringing home new plant specimens.  Coca leaves imported Peru and tobacco leaves imported from Virginia in the New America were among the favorites.

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References:  Wikipedia.org, Shakespeare’s Birthplace Trust, Time Traveller’s Guide to Elizabethan England, William Shakespeare