Skip to main content

Girl Time! A Sipping Beauties Tea Party #SipbySip #Sponsored

This post is sponsored in conjunction with #SipbySip.
I received product samples from sponsor companies to aid in the creation of the #SipbySip recipes. 
All opinions are mine alone.

Sponsored by The Republic of Tea, in support of their Beautifying Botanicals release, I invited some blogging friends to join me in making something made with tea, something to eat at a tea party, or a product review of the Daily Beauty or Beauty Sleep teas.

#SipbySip Posts

  Beautifying Botanicals

Okay, first, a disclaimer: techinically, 'tea' — white, green, oolong and black teas — comes from the same plant, called Camellia sinensis. Without Camellia sinensis leaves — think peppermint or chamomile  — it really isn't a tea. It should be called a tisane, an infusion, or a decoction of herbs, spices, or even fruits. But I'm willing to overlook that imprecision because The Republic of Tea is making some delicious tisanes that are gorgeous as well. I mean, look at that beautiful hue in my cup. 

I don't think it's a stretch to say that we all know to put good things into our bodies. So, I was excited to try these new products: Daily Beauty or Beauty Sleep.

The Daily Beauty is the Blueberry-Lavender Tea and also includes blue butterfly pea flower, hibiscus, rose hip, bamboo, and schizandra berry. I think most of the gals approached this one with trepidation, thinking that the lavender would be overwhelmingly floral or too reminiscent of soap or lotion. I know that I was pleasantly surprised by the understated flavor of lavender. And it has a beautiful look in the teacup.

The Beauty Sleep is the Chamomile-Rose tea and also includes blue butterfly pea flower, chamomile, hibiscus, rose hip, bamboo, and schizandra berry. This one was also lovely in the cup with a slightly more rosey hue. One of the girls said that this one was her favorite of the two. I still haven't decided, but I plan to brew a cup before bed tonight!

A Sipping Beauties Tea Party
When I decided to host a girls' tea for the Beautifying Botanicals release — since I have worked with Le Creuset in previous events —  I emailed my contact there and she sent me the Classic Whistling Kettle and a set of four tea mugs for my party. I placed tulips in the mugs and intended to send them home with my guests as goodie bags. But they all left without them. So, I'll have to have another party soon.

I also asked my best friend to borrow some tea cups, saucers, serving platters, and tea pots. She wrapped up and brought me a great selection. After I hand-washed them all and had them on my counter, Jake noticed them. "What are those for?" he asked, hesitantly since we are in the middle of a major downsize. Don't worry!  I assured him. They are all Jenn's and they will go back to her when this party is over
So, on a sunny Sunday, I sent Jake and the boys off to see the new Avengers movie and turned my patio into a girly haven. We cranked up ABBA's greatest hits, soaked up the sun, chatted, sipped, nibbled, and relaxed.
Here's my sipping beauties crew. I have known these ladies for over three decades each. And I'm appreciative that they answer my call to come over and give me feedback on teas or whatever I happen to be writing about at the time.
Forever grateful to have girl time! Thanks, Denise, Stephanie, Erin, and Jenn for coming over. Pia, you were missed.


On the Plate

Inspired by the flavor profiles of the Beautifying Botanicals, I planned a menu that included blueberries, lavender, and chamomile. I served blueberry scones with clotted cream, jam, and lavender-lemon curd; I poached chicken in chamomile tea and shredded that into a chicken salad for tea sandwiches; and I made pickled red onions and blueberries for my smoked salmon-mascarpone tea sandwiches.


We ended the meal with a refreshing salad of mixed greens, pumpkin seeds, blueberries, and goat cheese dressed in a light vinaigrette. I will post all of these recipes, eventually. For now, I'm just sharing the scones recipe.

Blueberry Scones 
makes 16 small scones or 8 large ones

Ingredients
  • 2 ½ C flour
  • ½ C organic granulated sugar + more for sprinkling
  • ½ t baking soda
  • 1 t baking powder
  • 8 T cold butter, cut into small pieces
  • 2/3 C sour cream
  • 1 egg
  • 1 C fresh blueberries

Procedure
Preheat the oven to 400 degrees F. In a large mixing bowl, combine the flour, sugar, baking soda and baking powder. Using a pastry cutter, blend the butter into the dry ingredients until the dough resembles pea-sized chunks. Add the sour cream, egg, and blueberries, using a spatula to form a ball. Divide the dough in half.

Transfer to a floured surface and gently press into a disc. Place it on a silicone mat or parchment paper-lined baking sheet. Sprinkle with granulated sugar and press the sugar lightly into the top. Cut the disc into wedges. 

Bake at 400 degrees for 18 to 20 minutes. The scone will be nicely raised and slightly golden. Serve with lemon curd, jam, and clotted cream.

Find them on the web, on Twitter, on Facebook, on Pinterest, on Instagram

*Disclosure: Bloggers received complimentary products from sponsors for the creation of this event. This is a sponsored post that contains affiliate links. Although this post is sponsored, all opinions are our own.*

Comments

  1. Such a lovely post! It's been so long since I've been to or had a tea party. Thanks for including me in this virtual party.

    ReplyDelete
  2. That looks like so much fun! Thanks for hosting this event!

    ReplyDelete
  3. Thanks for this opportunity Cam. Once again I wish we lived closer together.

    ReplyDelete
  4. Looks like such a fun event! Love those scones

    ReplyDelete
    Replies
    1. They were SO good. I also did a chocolate chunk-almond version. But they're mini, so we could have two, right?!? LOL.

      Delete
  5. I wish I lived closer. :) I think your whole post is what makes this tea so special. It connects us.

    ReplyDelete
  6. That sounds like a fun afternoon! I can't wait until it's warm enough in NJ to do the same thing!

    ReplyDelete
  7. Those scones look divine! And it looks like you had a great time with your GFs at the tea party.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur