G is for a Ginger Tea Party

is for

Ginger

and you're invited to a Ginger Tea Party

In honor of this week's letter G, tea will be served in Ginori china in the Palermo Brown pattern.

I've brewed an herbal ginger tea with a spicy taste. This beverage has long been used in the Chinese culture as a warming beverage. It is thought to be an energy boosting tonic.

Even though it is the delicate color of ginger, don't be deceived. It is full of flavor.

There is a tray of ginger thins of a Swedish recipe.

A silver cake stand holds squares of delicious old fashioned gingerbread cake.

This crystal and silver overlay compote holds one of my favorite treats. These soft and chewy ginger candies are all natural and delicious. They are made by Royal Pacific Foods - The Ginger People.

Please help yourself to a plate of ginger goodies and let me tell you about this amazing plant.

Ginger a spicy treat that comes in many forms.

Ginger root is actually a rhizome, a horizontal stem of a plant. Native to both China and India, it is a delicacy that is used for both cooking and medicinal purposes. Whole raw ginger is what is commonly thought of as fresh ginger. It provides the most potent taste.

The flowers of ginger are sold as a popular tropical plant here in the states. The interesting blooms grow on thick woody stems with dark green sword like leaves. In Samoa these red blooms are used in leis during important ceremonies and worn by the royalty.

We have a ginger that grows in our garden. It freezes back in the winter, but comes back lush and green each spring. Last year it was covered with pink blooms. This year we've had a severe winter so it completely froze. I've cut it back, and shoots are already beginning to poke up through the ground.

Ginger is often used as a spice in many recipes. It is one of the earliest spices to be used in Western Europe. Powdered ginger, a ground spice made from dried root, is commonly used in baking recipes.

Crystallized ginger can be used in cooking or simply eaten as a treat. It has been cooked in a sugar syrup, then dried and rolled in sugar.

Ginger has a pungent flavor and has been an important part of Chinese medicine for centuries. It is said to help with digestion and often taken to prevent motion sickness.

Ginger Ale is also often used to settle an upset stomach. This ginger brew is made from herbs, roots, spices, and fruits, and it definitely has a strong ginger bite.

I like to eat these ginger chews from The Ginger People for a hot and spicy tidbit of sweet candy.

Logo used with permission of Royal Pacific Foods - The Ginger People

I've consumed so much ginger today while working on this post, I feel I just might turn into one of these Ginger People. If you too are a fan of ginger then you'll want to visit The Ginger People website here. They offer a wide selection of products from baked goods to candies to sauces to pantry essentials to gluten free products. There is also an extensive section of recipes that use ginger in drinks, appetizers, sides, soups, salads, main dishes, and desserts. The Ginger People also publish Chat-n-Chew, a monthly newsletter available through email.

Thanks for joining me today. For more Letter G Lessons join Mrs. Matlock's class here. To see more table settings visit Susan @ Between Naps on the Porch for Tablescape Thursday.

References used:

http://en.wikipedia.org/wiki/Ginger

http://www.theepicentre.com/Spices/ginger.html

THE LAST GREAT DANCE ON EARTH

Sandra Gulland's THE LAST GREAT DANCE ON EARTH is available here on Amazon. I give this book *****.

This is my fourth book review linked to Food for Thought hosted by the incredibly talented Jain of Food with Style and Once in a Blue Moon. Be sure to visit each of these sites. You will not be disappointed!

THE LAST GREAT DANCE ON EARTH is the third and final book in Sandra Gulland's series on Josephine Bonaparte. Thus I write this post with a bit of melancholy, for this one ends with Josephine's death. Through these works, I've truly come to love and admire Josephine as a dear, dear friend. I will miss her.

As with the previous books in this series, the author uses fictional diaries written in Josephine's voice. In the opening pages of this final novel, Josephine and Napoleon have moved into the Tuileries where they celebrate their fourth anniversary. Napoleon continues to rise in power and is declared First Consul for Life.

The saga of Josephine's trials continue. She faces difficult times and much stress because of Napoleon's family. The fact that she has not conceived a child complicates her relationship as the wife of Napoleon. France needs an heir!

Josephine has to come to terms with the knowledge of Napoleon's infidelities. Both Josephine and Bonaparte struggle with the strains upon their marriage: her inability to conceive and Napoleon's wandering eye. The love story continues, and the two remain passionate about one another as their love continues to bind them to their destiny.

With amazing fortitude and ingenuity, Josephine prevails. On December 2, 1804, Napoleon and Josephine are crowned Emperor and Empress of France. It is from this passage that I took my inspiration for connecting with food. I found it touching and intimate that this couple shared a simple meal, just the two of them alone, at the close of such an eventful, historical day. A roast chicken is always a favorite around here, but it was the soufflé that caught my attention. Like Bonaparte, I'd like to eat mine first. You know the saying, "Life's short. Eat dessert first!"

Rather than a simple vanilla soufflé, ours is Grand Marnier.

This delicate dessert soufflé is rather simple made with heavy cream, a bit of butter, sugar, flour, orange zest, 6 eggs, and of course a healthy dose of Grand Marnier. The aroma as it was baking filled our home with the most amazing fragrance.

Please, have a bite and think of Napoleon and Josephine as they celebrated their coronation.

After Napoleon and Josephine divorced, Josephine was given her beloved Malmaison, where she spent the last years of her life. She was an avid gardener and devoted much of her energy to establish the gardens of Malmaison. She cultivated many new plants grown in France, and her rose garden is renown for some 250 varieties of roses. Josephine Bonaparte died in 1814. The Chateau de Malmaison is just a short distance from the heart of Paris, and today is a museum open from April to October. The official apartments are open and include Josephine's clothes, china, glass, and personal things. Read more about this national French treasure here and here.

Now at the end of these three wonderful books, I, too, "have tears in my heart".

For through these works of fiction, Sandra Gulland has given me a beloved friend in Josephine who will always be dear to my heart. I appreciate this new perspective of the fascinating Josephine, and like Sandra, I hope that continued research into the life of Josephine Bonaparte proves to vindicate her. Though each of these novels stand on their own, I recommend that they be read in succession as they seamlessly chronicle the life of Josephine Bonaparte.

I read somewhere that Josephine adored both the sight and scent of violets, and that after her death Napoleon wore a locket of violets from Josephine's garden at Malmaison. I think this is a lovely thought for the love story of Napoleon and Josephine.

F is for French Toast

F is for

French Toast

It's certainly no secret among my friends that one of my favorite foods is French toast. If it's on a menu, that's usually what I order when we go out to eat breakfast. So this was one of my Christmas presents this year.

But you can see this isn't exactly what comes to mind when one says, "French Toast!"

No, indeed! So since you've come for a visit I've pulled out some essential ingredients to make us a little treat this morning. Most any bread works for this dish, but I like to use challah bread in thick slices so it's nice and fluffy.

While you're here you may stay in our "French" guest room. I'll just bring up a breakfast tray with a pot of rich fresh ground coffee and a glass of chilled orange juice.

Just for you, I've used French linens. The napkin ring is also French.

F. L. G.

I have a group of French napkin rings that I've found when exploring weekend brocante markets in France. I like to think about who might have owned these little rings of silver and have a bit of fun imagining whose monogram is delicately engraved upon them. This one I think must have once belonged to Françoise Louise Gauthier.

I like to top French toast with a bit of mascarpone cheese and fresh berries.

But I also like to eat my French Toast with lots of confectioners sugar and a little maple syrup. What do you like on your French Toast?

French toast is a rich, sweet dish, so I like to add a side of sausage with mine.

Americans eat French toast for breakfast, but the French like to offer it as a dessert. They refer to it as pain perdu, or "lost bread".

I tucked in the new issue of Phyllis Hoffman's Celebrate Spring for a little reading pleasure.

Enough of my talking, you must be ready to eat. Settle in and enjoy your own plate of French toast. Bon appétit!

There on the bed resting on the pillows are Brigitte, Gabrielle le chat, and Zoé le lapin. You can read about them here.

Please take your time and enjoy your visit. Then click here to check in with Mrs. Matlock and the other Letter F lessons. I'm also linking this to Tablescape Thursday @ Susan's Between Naps on the Porch.