Edition 2 Welcome back! It’s been quiet for tea today, but I’ve heard from some of you who are planning your teas for the weekend. Good plan! In covid-time, that’s only seconds away, right? Or at least, it will seem that way. (How can it be August already?!) I do have a little more to … More Our Afternoon Tea, An Oasis
Have you noticed a change in the tone of public media lately? Several months in, after attending to each report, each analysis, and each prediction of the Covid-19 pandemic, there is a collective yearning for something more. We know the challenge, and we are in it for the long haul, but to make the journey, … More “Refreshed.” It’s a great word, isn’t it?
There’s been a lot of buzz about recently-released, famous recipes. IKEA shared its Swedish meatball recipe, Disneyland released several of its park favorites, and Doubletree revealed its chocolate chip cookie recipe. Famous recipes always appeal. If we’ve enjoyed them before, we’re glad to make them ourselves. If we’ve not tried them, the very idea that … More Favorite Recipes of Famous People
The weight of composition now lifted, the fun of Emilie Loring’s biography has returned. Bits of fascinating things keep bubbling up in my thoughts, so with snow on the ground outside and a steaming, Emilie Loring mug of extra-foamy latté at hand, let’s see what bubbles up today. This is the Park Theater in Boston. … More Fascinating Bubbles of History
Ahh, fall. The air chills, leaves turn gold, russet and crimson, and our gardens offer up their last. This year, my family has its first crop of Honeycrisp apples, all the more precious for their scarcity. Long before the apple-picking season arrives I search for odd baskets and hampers — the markets and ten cent … More Fall Recipes from Emilie Loring’s Kitchen
The lure of summer is timeless; the desire is universal. … More Summer Reading, Summer Possibilities
“I was brought up in a family which had to have its afternoon tea though the heavens fell.” There Is Always Love Emilie Loring’s five-times-great-grandfather, Richard Baker, arrived in Boston aboard the ship “Bachelor” in 1635. He was from Kent, where tea was a principal import but so expensive that nearly two-thirds of the local … More Tea, Though the Heavens Fell
