K8memphis

Substituting fruit for sugar will change the texture completely. Tweety's idea will retain the ususal result of that recipe. Sugar is needed to umm, liquify the dough a bit. Fruit would be ok but it will kind of gummify the dough, y'know? If you want to do a fruit cookie, you kinda need to start with a fruit cookie formula--then start tweaking. What about Splenda, you just use an equal amount. You can make some dynamite stuff with that. Or how about honey? Honey & molasses? But you would wanna read a recipe that has honey in it & compare the two recipes & tweak away. But what you wanna do is read a bunch of recipes--all kinds of oatmeal cookie recipes--gives you a grip on what is normally required--then using those as your plumb line--put together the ingredients you want to use within the parameters of the recipes you collected. And incorporate the method for using the different ingredients too. Something like that maybe.

Hi StephMac!! Welcome Welcome!!! Umm, yes, pull out the squishy stuff because otherwise it will remoisten the outside crust y'know. Pate choux is very user friendly. You can freeze but I can keep mine unfilled at room temp for several days & they are fine. Yeah the whole tupperware thing doesn't really work, like loose foil cover or loosely covered with plastic wrap--so they can get lots of air though--more or less a dust cover on them. My son makes some kind of killer cheese pate choux amuse bouche at the restaurent where he works. But he gets so dang detailed & complicated it makes me crazy. Hmm, trying to think of other fillings... On the freezing & re-warming. I just toss mine in a 425 oven for like 8-10 mins or so. But freezing is not really necessary unless you are baking more than 3-4 days in advance. And then for re-warming, brush off any ice crystals that might form and probably a run through the oven wouldn't hurt to recrisp. Still trying to think of other fillings...btw, are these minis???

Hmm, we use bread flour or umm all purpose flour, bleached or unbleached for our biscuits. That's just us though. A term that's used down here for big fat fluffy tall biscuits is cat head biscuits.

110 grams of flour is one American cup of flour right? So this is the formula I would use, and I think all you have to do in your formula is increase your leavening. You need one and a half teaspoons of whatever leavening for one cup of flour. 2 cups flour 1 teaspoon salt 1 tablespoon baking powder 1/3 cup cold butter 3/4 cup milk Mix as Maggie describes--except I only fold the dough over once if at all--I work the dough as little as possible--I leave as much flour on the board as possible--I don't want to work additional flour in but biscuits should not be real sticky either--so in other words you have to get it right the first time like a muffin-- I leave the dough like at least an inch high before I start cutting out biscuits--I spray the cutter with pan release and I dip it in flour so it cuts nice & releases well. I bake in at least a 425 or 450 degree oven. We ordinarily would not put sugar in biscuits. For shortcakes I would put them an inch apart on the baking sheets so they bake with a a nice crust all the way around. I most always will sour my milk with vinegar or use buttermilk. So for a small amount half that. You would still be using one and a half teaspoons of leavening. You want these to erupt in the oven--which is why my dough is an inch thick before I cut them out--cutting them out squishes them down considerably because it is so soft--leaving your dough real thick in the first place and getting a nice clean cut helps make a nice high fluffy biscuit.

I'll be honest, they lost me when they used the term 'fossil fuel'. Hey, before you start throwing tomatoes at me, I told my husband today I don't want the lawn service that spreads the chemicals all over the lawn. I get points for that! But I could care less about fossil fuel--the sky is falling the sky is falling. I think the earth is here for me. For me to plant or purchase the tomatoes and potates and all the produce and burn fuel and keep warm and cook my potatoes. I mean I wish I could eat them french fried but can't have everything. And if I am wrong then you can point fingers at me while we all drown in the melting polar caps. It's a nice store. I like capitalism. I'm very comfortable here. They were just trying to sell newspapers or whatever. Trying to be mysterious and sagacious--didn't work for me. How easy it is to critique success.

Everything affects everything but I recommend Keeping all the salt & go ahead & half the sugar. Should be fine. Edited to say>> umm, if you want you could get some green food color and you could paint on some shamrocks if you wanted to get a little crazy. Or one big outline of a shamrock Like after it bakes--when it's still hot--paint it on maybe???? You could mix some green color with some egg yolk & use it for paint--stick it back in the oven for a few minutes to set. Or I would stick it under the broiler but watch it carefully. Maybe...

(Yes they were in tupperware.) Edited to add: For years, YEARS I tell you, I've been throwing out leftover whites since that. ← Baking is such a strange chemistry. You can tweak a teensly thing and get a ginormous different product or no product at all. Or a product so new/different that nobody knows what to do with it yet. My little Momma wanted to make angel food cakes and she tried and tried and tried and it never worked. Then she caught on and replaced her plastic bowl with a metal one and viola she did it. This like 50 years ago. For that reason, I am uber weird about egg whites--I usually re-wash every utensil in hot soapy water just before doing any royal icing or whatever egg whitey thing like that. But yet you can pipe royal icing or meringues out of plastic piping bags and it sets up. I guess it just gets coated inside the bag & it doesn't break it down. But I mean I use parchment anyways. >>>>>But Mike NYC--try that fresh compressed yeast if you can get it. It is not available in my area, but it smells the best and you have to activate it in water & sugar--you can't use it in a fast rise method where you add yeast to the flour but it's the best stuff!!!!!!

Wow, how awesome! Beautiful stuff & great photos.

Thank you, SweetSide, Trishiad, Beanie, shaloop, CanadianBakin', Patrick S, RuthWells, Sugarella, Thanks Guys, Everyone This is the Cliff Notes version, there was lots more 'stuff'. Deal breaker status was firmly soundly reached. So, tally ho, caveat emptor & all that.

The tearoom was woefully painfully under code. Me, having watched the location for years, I just never considered the codes because of the other people that had been in business there. I mean I know the codes, but--how did they get by??????? So when the fire marshall showed up & said he was going to begin proceedings & press charges because the improvements hadn't been done since his August 05 visit...then because I was new he was giving me till the end of March..and the owners went into serious denial, hopeless obtuseness, blah blah blah So don't stop by for tea, I'm not there anymore. Shit, I hate to learn things the hard way, but this's gotta rank me as summa cum by now

Flat is good. But what I would do is bake like a few 8x8's and stack them up--I tell yah what is cakey and kinda cool would be to use red velvet cake and not ice the outside-just torte it all even and fill it and let the white icing show on the sides like it was mortar. Kind of log cabin-y. But just some brainstorm type little red schoolhouse thoughts. I would actually cut a strip out of the middle so I could keep the nice edges intact. Because it should be a rectangle shaped building. Umm, I would do the roof out of cardboard myself. I don't know how much help that is--but maybe look up some pictures online. edited to say: clickety and clickety again and they kinda look the same huh? This one is from my home town--you gotta scroll down a bit--it's got a cool bell--it should have a bell on it.

When I do stuff like that, I go to the manufacturer's web page & dig around. Then I go on ebay and dig around. That'snot exactly a dollar figure I'm giving you but that's how I determine what something is worth.

I have two tables where the lighting is bright because some folks come & do work there too. But it is not my genius or anything --the place came that way. And it is decorated adorably too. I have some pictures of the tea room, but technology is beyond me these days. Maybe when I get my (outdoor) sign up, I'll post some pictures. But I agree that the ambiance is as important as the refreshments. Thank you for your reply. Umm, I went with the chinese soup spoons--I bought too many though--I love my local Asian market--everything is so inexpensive. Ginger tea & Yorkshire gold--we'll see... I did mean to say cut into rounds using a cutter, but I'm sure you got my meaning. Re the wedge shaped scones, as far as I can tell this is an entirely American fabrication. ←

Well, I know what kind of teas I'm going to get, I mean the loose teas. But then there's that ethereal dimension of mine where I don't know how to ask questions about what I don't know. I mean I'm gonna get Assam, Darjeeling, Green like a silver something, jasmine, rooibos, and a couple green fruity ones plus a mint to start off. So if there's something I need to know in the meantime, flag me down. I mean I do not like oolong teas nor Earl Grey myself. I have those in bags currently anyway. Going forward, I'll get the loose--but maybe I don't like them because I did not brew them correctly. Ah heh, just learning all this get the oxygen in the water blahblahblah So here is one qustion though, umm, what do tearooms generally heat their tea water in --just a flotilla of tea kettles??? So it is freshly oxygenated and boiling when you pour????? I need to get those tea strainers too--with the little cups that go underneath. Lot of flotsom and jetsom to this tea thing, huh??

Thank you, Cadbury!! Emma, yes it helps wonderfully!! Now was that the amount of stuff for tea for two or the design to serve one???? Yeah, I'm definitely going with plain scones. For one they are awesome with all the cream and jam. And for two, I put out a teensy basket of hot buttered mini fruit muffins after they order lunch--to give them something to do while I get their food ready. Oh I'm so glad to hear you say 'quenelle' I've been totally stressing about how much cream to serve and how. I can't find anything in the stores small enough to still look ok, y'know? I mean I don't want to put a quenelle in a huge little container. I hate to use an amount that will be wasted just to make it look good in the container. So I've been thinking about going to the 'make your pottery' store and making little divided dishes--one side for the jam one side for the chantilly or clotted cream. Oh hey, I just thought of something though. Chef-boy (my son) served us quenelles of various things in those little ceramic chinese soup spoons--they are kinda fat and flat but little spoons. Hmm, maybe that would work too. Thank you, Emma!! Not plopped or dropped. the dough is patted into a flat round (maybe 2.5cm?) and then cut. The whole wedge scone thing is beyond foreign to me. ← Y'know you can get those wedge shaped 'scone' pans everywhere. Like this one (click) or here's a mini one! (click) Wonder how this all started??!! Just some great marketing thing like Happy Brother-in-law's Day??!! Where we're all supposed to go out & buy cards & stuff...send scones ??!! Thank you, Syrah.

Cool!!! Thanks!! Great Idea!!

Yeah, the guys that own the antique mall are also checking into the f marshall issue. It will work out. There's a great grey area where the antique mall holds the business license for the tearoom. So the whole grandfather clause will probably resolve that no cooking thing. I hope. Ironically, a friend of mine got clipped for baking (without a sprinkler & vent system) whereas I can bake but not cook--go figure. Different states I got an order for scones last week--I really haven't done any afternoon teas yet. I freaked out a bit, but did up some chantilly cream real quick & heated 'em up real hot & it worked out great. No worries on the marmite--I scare easy Thanks for the heads up, Swisskaese & Alligande!!! It is a shame regarding the high price of clotted cream, especially in the US, because that is an item I would really look for and enjoy in a tea room. Alligande's and Jackal10's comments reminded me of something though that perhaps would be a nice substitute, in addition to whipped cream. It's called "Cold Cream Sauce" which I've seen in some of Damon Lee Fowler's cookbooks on classical Southern cuisine. He describes the texture as being similar to clotted cream. For 2 cups: 1 pint heavy cream (minimum 36% milkfat) 1/2 cup sugar 1 lemon (zest of whole lemon and juice of half) freshly grated nutmeg Dissolve sugar in cream without heating. Grate in lemon zest of 1/2-1 whole lemon and add in juice of half the lemon. Stir mixture until it begins to clot and season with some freshly grated nutmeg. Refrigerate until fully thickened; at least 3 hours and serve cold. This *is* sweetend, but it is very tasty and the consistency is lovely. As I remember it (from last summer when I was eating it with berries and other fresh fruit all the time) it does not have a particularly tangy flavor. The nutmeg should be added sparingly so that it adds to the flavor but is way short of being identified as nutmeg in the final cream. I haven't experimented with decreasing the sugar, but that may be one avenue to explore. Try it and see if you like it! I was amazed when I tasted this that it wasn't a more widely known recipe. It is so simple and is very delicious. ← Oooh, that looks very interesting. There's no way I'd try to make real clotted cream to sell. But that recipe sounds very interesting. So when I get my stuff from British Delights, I'll try this recipe & compare. Thank you so much. Due to popular demand, (ok, two requests) I put this recipe into RecipeGullet. For the application we're discussing here, I can't remember exactly how thick this sauce is. One option to thicken it up, if necessary, may be to fold some unsweetened whipped cream into the mix. The sauce itself is stable for at least a few days. So far it hasn't lasted long enough for me to test the expiration date. ← "Hasn't lasted long enough..." that's a great recommendation, Ludja!! Yeah, I'm a freak about stuff being clean. I ordered all white tea pots & stuff & then kicked myself for not being more colorful but I like white. I can get colorful with the tea cozies. White pots will show me where to clean too. I have really been pondering the desserts thing too. Luckily, I read recently that Tea rooms should reflect the owners tastes. So that's what I've been running with. I'm glad you brought up the dessert selections you woud llike. Sounds like what I wanted to offer. I would be scared to make my own clotted cream though. I'm sure I'd kill everyone with some rampant nuclear bacteria strain from hades that woudl mutate into the booger that eats Memphis or something with my luck. (I once won a book I'd already read--not to mention the ice storm that thoroughly chilled my Grand opening ) I'm gonna try British Delights for clotted cream 1 oz jars I'm thinking about making some grapefruit curd too --yum! Thank you, Lindacakes!! That's a great idea, thanks. I like the Silk brand too. Two teaspoons or two tablespoons of butter??? We put a lot more fat in our biscuits than y'all do in your scones. (Well, they are mine now too) Yeah, like I said I had an order for scones this week --I think I passed I think that's a great name, K8! When you decide on the name and have most of the kinks worked out of the menu, don't forget to send out a press release to all of your local papers and magazines, both big and small. Here are some things I'd like to have if there were a tea room near my home: Light and tender scones with good jam and whipped cream and lemon curd Small wedges of great fruit pies, or small fruit tarts in buttery crusts Mini eclairs and cream puffs Delicious finger sandwiches made with whole grain breads Mini savory tarts: chicken or beef, flavored with interesting herbs, served with a small salad Excellent cookies - lots of wonderful small cookies! Lemon wafers, shortbread, financiers, cherry oatmeal, coconut, madeleines, walnut macaroons, ginger, etc., etc., etc. Good luck! And be sure to get some sleep every now and then. Eileen ← Thank you , Eileen!!! I've gone from being open 6 days a week to 5 days, so I may not be resting too much extra but I will have a little more time to plan at least. And get my oil changed. Hmm, press release, never thought of that. I have an ad going into six local papers starting this week--I should have my permanent (outdoor) sign up by mid-week Yeah, I'm with you on the cookies too. I never thought of savory mini tarts though. Great idea. I saw some of those silicone mini muffin pans at TJMaxx today. Why do the professional ones cost four times as much??? Those would be great for mini tarts. Everybody, Thanks for all the great ideas!!! Don't be shy!!! It's not too late to live happily ever after.

The formula that I have used forever, is cook the milk, sugar and flour, then add the other stuff. In fact, the original says to add small pieces of real cold butter to the completely cooled cooked mixture. I would always refrigerate or freeze the cooked mixture and then add room temp butter. Mine tastes like ice cream, it is rich and less sweet than regular American buttercream. I never detected a 'made with flour' note in mine. I guess the sugar helps change the texture well enough. Curious is that when you goggle french buttercream you get a variety of recipes including several of this variety and several offshoots and some with the yolks. This recipe is a buttercream as are the other ones. It is part of our cooking fabric.

Go Teepee!!! Wow what an event!!! Yes please crank up the cameras!!! Have a great time!!!!

That makes sense..kinda sorta... I very much appreciate everyone's patience while I got it figured out too. Thank you! Hot dogs??? Puh lease--I'd only serve cocktail weenies wrapped wtih bacon...and er maybe jsuta couple pigs in a blanket--cheese stuffed hotdog* wrapped with a refrigerator crescent rolls (comes in the can & you hit it on the counter to open ) They are soooo good!!! Great for parties. But only just a very few All round of course *Oscar Meyer Only! We have a place here called 'Crumpets' so I'll defer to them. Besides, the fire marshall came this week to press charges against the former proprietor for not complying with fire codes. Hello???? News to me! So I have to rethink my menu a bit. Now Helen and Portia will be able to sit in my tea room all day & not have any olfactory offense from frying foods or anything cooked on top of the stove. I will be able to comply with fire codes by using electric appliances. I will be able to bake. The former cafes that ran out of this same space were never in compliance. The fire marshall was real nice and he will work with me, but it was stressful and difficult. Kicked up my fibromyalgia, the stress did. But I'm better today. Umm, if I want to continue cooking on the top of the stove, I would have to put in a hood and pressure system which would be thousands of dollars, which is not impossible but not totally necessary either especially if I keep Helen and Portia in mind while I plan My biggest problem is that I used cooked icings for my cakes which after all this place is a legal 'front' for my cake addiction. So I'm gonna figure out how to do swiss meringue buttercream in a roaster pot thingy--that's why I was stressed out though--not about the tea room--about my icing. But it will all work out. I so appreciate your attention to detail for me -- And thanks for the recipe. Soft, not crisp on the outside too?? Open up bag of potato chips. Eat just one. ← Hey, hey, pinkie up pinkie up! Chicken salad alien? In the U.S., at least in the South, if your restaurant serves chicken salad people will call it a tea room. Most of said tea rooms do not even serve afternoon tea, they are open for lunch. I looked up recipes for bridge rolls. It seems to be what we would call dinner rolls here, although we would use more sugar. Do they have a connotation as a workingman's lunch, like a sandwich? Our dinner rolls are too small to make a sandwich, although may be served at finger food buffets as a "ham roll". Marmite? er, no, not here. ← What is marmite??? Yeah, Jackal, umm, chicken apple walnut salad is very post-Boston' over here. We aliens eat it regularly. Thank you for rambling! The devil is in the details and I'm learning a lot. I'm glad to see the egg you mentioned because I just always thought scones had egg. So I've been very surprised to see so many recipes without egg. How crisp is the outside of the scone supposed to be???

So umm, castor sugar is superfine granulated sugar right??? I love the butterfly cakes!! No vanilla??? Everything's gotta have vanilla! I was actually doing a cream puff swan on the dessert trays but I like the butterfly cakes better especially for kids. But umm, are they using a regular sized cupcake paper or a mini one??? I'm thinking a regular sized one. Swans would still be good for bridal showers though. And I was reading that a scone's texture is in between a biscuit and a cake??? I thought they were more biscuity but but but I made some yesterday and they were actually between a biscuit and a cake and so that was cool. I love self rising flour. I'm gonna have to purchase the clotted cream in jars--I'm sure it would be uber difficult to make it according to all the right standards. I mean just getting unpasteurized cream would be a miracle in itself. Maybe next year I'll have some homemade jams. But the Devon Cream or Double Devon--I mean I can make a great creamy spread. I'm thinking that if I have the clotted cream and I offer either that or my own home brew (of creamy spread stuff) I'll be good. And all things considered, I can get three pounds of cream cheese for the same price as a 5 ounce jar of clotted cream so I'll have to charge a bit extra for it too. And I probably should get the 1 ounce jars so I don't waste any, huh. Like a three day shelf life after opening-ish? And umm, I can make round scones but I gotta at least have a fluted edge. And maybe just a couple hearts & stars even fewer flower shapes

Hey guess what, I'm kinda getting this scone thing. The cream & jam provide the flair--you don't have to bake it in. If I get all the fruits & spice & flavor baked in, then you need the sweet cream & jam for what?? So the pumpkin ones sans spices make more sense too. You can teach an old...yeah never mind, but I'm getting it Ahh, whatsa butterfly cake??? 'Deviled kidneys' is a term scarry enough to go into the circular file with the word 'clotted' You gotta mean kidney beans right???!!! Oh, but I LOVE that passage!!! Needs to go on the menu or on the wall (framed) at least!!! When I get to (offering) loose tea, I'll keep that in mind. Oh oh oh, milk not cream--thanks for the heads up on that one. It will be great to see you!!!! I'll check on the crumpet thing. Halloweencat, thanks so much for filling in gaps again in places I didn't even know existed Hey, but I'm not giving a choice of sandwiches yet, I'm doing two cucumber triangles on white, a mini cream puff with the chicken apple walnut salad, and two triangles of egg salad on wheat. No choice of--I think I'd go crazy if I had to offer choices at least at this point. And I understand the meat makes it not exactly afternoon tea, neither does the time I serve it, from 11 to 2 ish. But anyway, do some places offer choices??? I'm pretty sure I'd go crazy. Now for the wee ones, I'll do a simpler arrangement with peanut butter & stuff (cheese like that for little kids palettes.

Thank you so much. I got it. The confusion comes in of course when you say, Cream Tea. And knowing that Britains like milk (interchangeble for us coffee drinkers with cream) in their tea, well, there you go, but I understand now. However, my scones will probably not be round but yes hopefully fluffy.

I just can't thank each of you enough for your invaluable information helping me get up to speed on tea stuff. Ahh, as close as possible anyway Portia, what is the definition of a proper scone? The pumpkin scone recipe in your post looks good but... I would end up adding a mix of spices as you would to a pumpkin pie -- cinnamon, nutmeg, allspice... Perhaps some pecans... I don't want to sell "triangular weird scone wanna-be things" -- I want to sell scones! ← Explaining food across continents can be a bit tricky. Scones look like the "biscuits" I've seen in pictures from the U.S. Round, that is. Pumpkin scones on the otherhand are a fairly moist dough so are "plopped" onto the baking sheet although these too can be cut out of a stiffer dough using a round scone cutter. Pumpkin scones are best without added spices IMHO but with cold butter in top. Other tea fare can include hot crumpets, english muffins, toast (artisanal breads). ← Clotted cream is definitely more dense than yogurt, even Greek yogurt. It's a nice rich cream with a little sweetness to it. I just got to have that with my scones whenever we go to the local tea house. ← Wonder what's the difference between clotted cream and devonshire/heavenshire cream?? King Arthur's has them both I guess I need to break down & get some. I mean I can make a great tasting 'cream spread' out of creamcheese, confectioner's sugar, lemon juice & vanilla maybe add a little mayo or sour cream to loosen it up a bit. But the clotted stuff you have to use unpasteurized cream to make it, so I'll just be purchasing it, if I carry it. My Canadian friend's father is wintering in Florida and he is possibly going to swing by on his way home so I hope the King Arthur stuff is good. What's the difference between devonshire cream and clotted cream?? I agree on all counts, and please do not alter the pumpkin scones before trying them once. They are a very unusal article. Palmiers could be nice way to go. What about fruit toast with ricotta and honey. ← So maybe they are akin to our dropped biscuits??? Not rolled out just plopped or dropped onto the baking sheet?? I had cinnamon toast on the menu for a while. Thank you so much!!! Yes, I'm already eyeing an adjacent room to rent--we're gonna do children's tea parties too--I have washable brimmed hats that I am covering with lace and then I'll pin up the brim with a flower and I even got some angel wings for angel tea--the kids can wear the wings during tea. Geez I just wish I was 5 gain. The tea parties will be at set times, so they won't be disruptive to the atmosphere but will add to it immeasurabley I'm sure. No balloons or clowns or magicians just tea & angels & teddy bears & stuff. Oh yeah and they get their finery out of a 'treasure chest' and I have feather boas too. And and and who wouldn't love to bring their little Mom or Auntie or sweet neighbor in for tea and have a little party in her honor too. Good point Helen, thank you. But no cream in the tea? Wish I'd a thought a that I was about to post this, to clarify (I hope) you can have afternoon tea with or without cream. Cream is just more decadent. The other thing is clotted versus whipped. Clotted cream is a tradition of the west country, when you have a "cream tea" in most parts of Britain the cream will just be whipped. ← Oh, so whipped cream floating on the tea or for the scones??? I'm almost utterly clueless y'know. Good, it seems a bit pricey. Wish I could make it. Thank you, Beanie, how sweet of you!!! Boy their (food) prices are low I think, except for the tea. Great menu though. Oh yeah, I wastotally gonna do salads this way where you pick your components--I went crazy doing it--if I had a nifty salad refrigerator with all the little umm, y'know containers that you just keep there all the time. But I fill stainless steel pans with ice & keep things out on ice during service and I tell yah I went crazy with the make your own salad thing--I do a house salad now with spice pecans & a couple house dressings, raspberry vinaigrette is the most popular. Yes, don't spread myself too thin is great advice. I am currently open 6 days a week and feeling the huge bite. If I ever get my sign up I'm going to 5 days a week. Hey, what are sugar shakers (muffiners), toast racks, sugar loaf racks and antique sugar cone forms??? I've been careful to remove the teabags but it's a better idea to tell them to remove them in a certain few minutes. It's true, we don't know when to remove them. At one restaurent we go to they have the clever iron individual pots. The tea only steeps until you pour the first cup, then the leaves are above the water and can't steep anymore. But in my pots the infusers go all the way down so we do need to be careful. Oooh, great idea on vintage clothing--maybe for our next big store wide sale we can do the period clothing too. Because I do wedding cakes, I'm gonna see if I can't do some kind of bridal registry too--ha!! Ok, but why do some put the cream in first & some put the cream in last????? Thank you, Swisskaese, great link! I gotta lookup those recipes. Thank you, LaurieA-B, great link and information. Thank you, Eileen!! It's called Trink's TeaRoom or Trink's Cafe. I've been open a month and I don't have my permanent sign up yet, (it's soo hard to put up a sign--making decisions when you don't know what you're doing & they lost the proofs blahblahblah so I'm still in the valley of desision a bit on the final name. And with the OJT I've been doing (on the job training) I think Trink's Tea will win out. Trink is a nickname of a nickname of mine. Mom used to call me Katrinka or Katrink and then it got shortened to Trink. Yeah, cool!!! Tell him I said Hey!!

Thank you, Trishiad. My cream stuff is called Bedford cream--ha! made that up too. I like the 'heavenshire' name, very very cool. So your cream tea and scones was $9. Hmm, see before my tea pots arrived, (they were wandering the East coast for a while I was charging $1.50 for all the drinks. Hmm, wonder if I shouldn't go to two bucks for a pot a tea, I've been thinking about it. Cozies & candles & pots oh my Hey, maybe it's called 'cream tea' because you get the clotted cream with the scones ?? Maybe?? Yes, "arrived warm & soft"!! I am passionate about serving breads hot or at least very warm. I'm trying to figure out how to package my terra cotta pots or pieces of terra cotta pots and keep them heated ---oh yeah oh yeah what about saltillo tiles???????? I think that's how you spell it--those real pretty Mexican floor tiles--They would hold heat great to put under the scones --y'know wrap the warm tile in a little towel or something to keep the sconelettes warm??!! I read that that's why it's a three tier tray & the scones go on the top tier because of the little heater in there. How light is clotted cream??? Lighter, less dense than yogurt??? (there's just got to be another word for 'clotted'--gotta check the thesaurus ) Yes, umm, good fun, solid hard work--solid--I'm enjoying playing 'beached whale' on the couch today since I got home at 3!! I had my 'grand opening' last weekend amidst Memphis' iced street/winter weather advisory warnings hahaha. (why am I laughing?? Ahh yeah, we actually had people from out of town drive in--but nobody in Memphis was driving anywhere. I actually stayed closed for my grand opening--the antique mall I am located in had a huge sale going on too that also bombed. Hey, Murphy (of Murphy's law) is my brother!!! Thank you.