Home at Last Farm...: Tea at the Ritz

Thursday, November 27, 2008

Tea at the Ritz

It was my turn to treat my friend Lisa to tea. Last time she took me to the 4 seasons, so this time we decided on tea at the Ritz. It was just Lisa, Gillian and I, though Lisa's oldest daughter Erin arrived a little later to join us for tea, elegant little sandwiches, champagne, a selection of little cakes and scones and, finally, strawberries and cream. How gorgeous and oh! was it ever delicious!

This was my Gilli's first time to take "high tea" and she loved it, though her beverage of choice was hot chocolate instead of tea. What a terrific way to spend the day...chatting over selection of choice delicacies served in such a beautiful room on gorgeous china....sigh....makes me feel almost like a grown up!

Run on over to Lisa's blog:
http://www.traveldivastories.com/
to see some more photos (her camera is better then mine...o.k. and she's a better photographer too!)

3 comments:

Lisa Steptoe said...: I had a wonderful time. Thank you for the awesome treat.; 9:56 AM
Susie Q said...: What fun...I am green with envy!! : )
Aren't great old friends like that the best!? I am so glad you all had such a sweet time.; 1:59 AM
Nancy said...: That looks oh so good. Sounds like fun.
Nancy; 5:44 PM

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mac and cheese

Ingredients
Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves
Directions
Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.