Laurie’s Cobalt World Blog

We’re less than two weeks until Mother’s Day and that means less than two weeks until our Mother’s Day tea.  This weekend, my number one goal was to make invitations and get them out. 

I first thought I’d look for ideas on the internet but I really didn’t find anything that I liked.  So I went to the drawing board and created my own design.  I am pleased with how they turned out.  According to my husband, the pictures don’t do them justice.  But I think you can get some ideas of what you can do with the patterns yourself.

And yes, I’m going to give you the free printable patterns for the tea party invitations.  And you don’t have to join anything to sign up to get them, either.

First, gather your supplies.  You will need the following:

- 1 sheet of decorative paper for each pair of teapot invitations, if you want to print two per page

- scraps of decorative paper to trim the teapots (may also use glitter, buttons, lace, etc.)

- 1 sheet of color-coordinating cardstock for each invitation

- color-coordinating solid paper to print the wording on  - 3 fit per page

- 1 sheet of 12 x 12 cardstock for the envelope pattern

- 1 sheet of 12 x 12 colored cardstock paper for each envelope (may also be called cover stock)

- scissors

- glue sticks

- ruler

- pencil

Cut the colored cardstock into rectangles 7-3/4 inches long and 6 inches wide.  One for each invitation.

Use the teapot template and print out as many teapots as you will need for invitations.  I printed mine on the back of the paper so that I didn’t have to worry about partially showing black lines.  Also, I wanted them to have a more handmade look and feel rather than the look of something I just printed out. 

Test print the teapot.  Make sure the teapot is 5-1/8″ tall.  If not, adjust the image size before printing on your fancy paper.

Carefully cut out the teapots and use the glue sticks to attach one to each card.

Cut two small rectangles from coordinating paper (or use other trimmings).  The top band is 3-1/8 inches wide and 1/4 inch tall.  The bottom band is also 3-1/8 inches wide, but is 1/2 inch tall.  Use the glue stick to glue on the decorations.

Print the wording using this template.  It is in MS Word.  If you need a different format, email me.  The image should be around the wording and should be 2-1/2 inches tall and 4-1/2 inches wide.  If you need to adjust it, do so before you change the wording to your own.  Cut out the wording, removing all traces of the black guide.  Glue the wording onto the teapot.

You are not quite done.  You will need to make a coordinating envelope, too.

Start with the white 12 x 12 cardboard and make a template.  That will make the remaining envelopes very easy to make.

The directions may sound complicated, but if you take them one step at a time, it won’t be hard.

Near the bottom left hand corner, along the bottom, write “bottom” so that you can keep the template oriented the same way as you follow the directions.

We will start by drawing a parallelogram on the cardstock.

Starting in the bottom left-hand corner, measure 11-1/8 inches up the left side and place a dot.  Repeat on the right side, measuring up from the bottom right-hand corner.  Connect the dots with a line.  Cut on the line. 

Now measure from the bottom left-hand corner across the bottom of the paper 11-1/8 inches and place a dot.  You will repeat on the top line, but you will be starting on the top right-hand corner and measure measuring to the left 11-1/8 inches.   

Connect the bottom left-hand corner and the top left dot with a line.  Cut off the long, tall triangle that results.  Connect the bottom right dot with the top right corner with a line.  Cut off the long, tall triangle that results.  Your cardstock will look like a square that has been pushed over just slightly.

Starting on the bottom left-hand corner, measure to the right 4-1/2 inches and also 5-1/2 inches and place a dot at each location.  From the bottom right-hand corner, measure up 5-1/2 inches and 6-1/2 inches and place a dot at each location.  From the top right-hand corner, measure left 4-1/2 inches and 5-1/2 inches and place a dot at each location.  From the top left-hand corner, measure down 5-1/2 inches and 6-1/2 inches and place a dot in each location. 

Now here’s the hard part (not to do, for me to explain).  Imagine an unbalanced tic-tac-toe board with a huge center and small outside squares.  Connect the dots to make such a tic-tac-toe pattern, which will create a small triangle near the middle of each side.  Snip out those triangles.

(Alternatively, you can number the dots.  Starting from the bottom left and continuing to the right, 1 & 2. Then turn and go up the right-hand side and number them 3 & 4.  Turn left again and go across the top, and number them 5 & 6.  Turn left again and number the last two 7 & 8.  Connect 1 to 4, 2 to 7, 3 to 6,  and 5 to 8.)

From the top left-hand corner, measure down 1-1/4 inches and then to the right 1-1/4 inches.  Connect the dots, draw a line, and cut off the corner.  That corner is the bottom flap of the envelope.

Use the template to draw the pattern on the 12 x 12 cardstock paper (thinner than cardstock but heavier than typing paper), 1 per invitation.  To assemble, turn the bottom flap up first (the one with the tip cut off).  Fold in the right and left sides at the same times, making sure you match the tips.  Use the glue stick to glue just the outside of the bottom edges of the side flaps.  Dry completely.

If you want to line the envelope, you can line the entire back, but it makes it hard to fold unless you have some very thin paper.  I used the top flat template (down to where the little triangle cut-outs start on each side).  Then glued that triangle to the top flap, aligning the bottom of the triangle with the crease.

Fold the top over.  You may a glue stick or use a seal to close the envelope once the invitation is inside.

While I don’t think that you have to knock yourself out every time you entertain, every now and then it’s nice to pull out all of the stops and attend to every little detail.  For me, this tea party is going to be just that kind of event.

Last evening we hosted an informal cocktail tasting party. I invited a small group over to help us test some non-alcoholic cocktail recipes. It was a lot of fun.

You might ask why I wanted to focus on non-alcoholic cocktail recipes. The answer is simple. There are many sources for alcoholic cocktails and many of those recipes are tried and true.

There are fewer resources for non-alcoholic cocktails. But there are many people for whom an alcoholic cocktail is not an option or is not preferred. Consider the following:

1. Pregnant and nursing women
2. Recovering alcoholics
3. Those on medication not compatible with alcohol consumption
4. Those who know they don’t hold alcohol well (two drinks and it’s lampshade time)
5. Under 21’s
6. Those who have a religious belief about alcohol consumption
7. Those with medical conditions that are aggravated by alcohol consumption
8. Those who never learned to enjoy the flavor of alcohol

To prepare for the party, I researched recipes I wanted to try. I made my grocery list and stocked up on cream, grenadine syrup, cherries, cranberry juice, pineapple juice, lemon juice, lime juice, orange juice, passion fruit juice, peach nectar, lemon lime soda, strawberries, cream of coconut, and lots of ice.

Preparation was easy. I made some simple syrup ahead of time. We set out freshly popped corn, some pistachios, and chips. I arranged a bowl of oranges, lemons, and limes. The blender, shakers, glasses, strainer, and measuring implements were on hand. And I put all of the juices into ice chests so they would be at hand and so we wouldn’t be constantly opening and closing the refrigerator all evening.

I gave the guests a choice between some of my favorite cobalt blue cocktail glasses and a clear wine glass. Everyone chose the cobalt blue ones, of course. They were just so appealing. (By the way, I have some new margarita, wine, and martini glasses coming in soon. I can’t wait!)

I started out bartending, but luckily some of our guests enjoy the job as well, so no one person got stuck making drinks all evening.

The first cocktail was the Bobby Cocktail. It was an instant hit with all but one guest. No one could believe that she didn’t like it. But each to her own. The Bobby Cocktail is a cream and citrus beverage that reminds me of a fine lemon mousse.

Our second beverage of the evening was a non-alcoholic cosmopolitan. The reactions were pretty hilarious and none of them were good. You will not find that recipe listed here or on the Laurie’s Cobalt World website. It failed to please anyone. Some comments were, “Curls your toes,” and “Will grow hair on your chest.” Enough said.

The next cocktail - Unfuzzy Navel - was a huge success. Some guests noted at the end of the evening that it was their favorite. The flavor is very robust - nothing wimpy or watery about it. Peach and orange flavor comes first and you finish with a lovely pineapple aftertaste. You really want to try this one.

I especially liked the Alice Cocktail. Several guests thought that the cocktail was strawberry-based, but in actuality, there was no strawberry in it. It’s a creamy cocktail flavored with a generous portion of grenadine syrup, a pomegranate-flavored syrup.

I made an error that affected the next recipe. I put the cream of coconut into the ice chest with the juices. That caused the cream to congeal, making it a little difficult to use. I put the coconut cream and milk into the microwave and melted it enough to stir before using it. It was a pretty funny moment when we opened the can!

Luckily, my boo-boo didn’t affect the recipe at all. And the Virgin Strawberry Colada was another hit. This drink is a frozen cocktail. Make sure that you don’t make it too thick. Late in the evening, the drink was repeated (I told you it was a hit). But this time, it was too thick. When I tried to drink it, a lump of beverage broke loose all at once and I got it on my nose! Not elegant. Not at all.

We ran out of evening before we tried all of the recipes I had in mind. My family and I tried Safe Sex On the Beach - the cocktail by that name, that is. It was nice. It’s a good choice for someone who doesn’t like their cocktail too sweet but doesn’t care for too sour either.

• 1/4 cup peach nectar
• 1/3 cup cranberry juice
• 1/3 cup orange juice

Mix all ingredients and then pour over ice. Garnish with a cherry, if desired.

If you like to pucker up a bit, try the Yellow Jacket. We made this twice and adjusted the recipe the second time. It was much preferred in this version:

• 1/3 cup pineapple juice
• 1/3 cup orange juice
• 3 tablespoons lemon juice

Fill a shaker half full of cracked ice. Pour all ingredients into the shaker. Shake until the cocktail is very cold and the ice just begins to melt. Strain into two martini glasses and serve.

The last non-alcoholic cocktail recipe we tried is a Tequila Meadow. No, there’s no tequila in it, of course. It’s crisp and light, and sweet, but not overly sweet.

Tequila Meadow

• 1/4 cup orange juice
• 1/4 cup pineapple juice
• 1 T. cranberry juice
• 3/4 tsp. grenadine syrup
• 1/4 cup lemon-lime soda

Fill a shaker halfway with cracked ice. Add all ingredients except the soda. Shake well and strain into a glass. Add the soda and stir gently.

While it is fun to have formal parties, informal evenings can be so entertaining. I highly recommend getting some of your friends and family together to cook together, taste something together, or otherwise have a shared experience. It’s worth it.

Laurie

I really must be a slow mover - at least in some areas. I’ve been thinking about hosting an afternoon tea in honor of my mother for several years now. This year, I’m actually going to do it.

I am so excited about it. It will be held on Mother’s Day and the guests will include our local family.

Following the English example, this tea will include both male and female guests. We often think of matrons with floral dresses and large hats sipping tea, but teas were originally for everyone.

Before I go further, let me say that a tea need not be elaborate. Tea and cookies or tea and scones is enough. But I’ve decided on quite a bit more for this tea.

It will be a full tea and an afternoon tea, but not a high tea. I’m setting it at 5:00, about as late as you want to schedule an afternoon tea. Since there are other mothers on my guest list, I want to give them as much time as possible for their other Mother’s Day activities.

If this were a high tea, the menu would resemble a full meal much more.

Since it is a full tea, we will be having three courses: scones, tea sandwiches, and sweets.

I’ve decided to make apricot scones and I will serve them with homemade lemon curd, raspberry jam, and clotted cream.

Clotted cream is not available in my town, or even in the next town. But I do know a place in Winston-Salem, the closest city, where I can get it at a gourmet market.

I’ll probably be trying out my lemon curd recipes between now and then. The last time I made it, it was a little too tart for my taste. Once I’ve settled on the best one, I’ll post the recipe either here, in my newsletter, or on my website.

The next course will be tea sandwiches. I’ve decided on turkey with cranberry mustard and my favorite tea sandwiches. These tea sandwiches are cream cheese-based, a popular choice.

I first made these sandwiches in 1979. Since it wasn’t a tea, I made the sandwiches a little bit bigger than finger size. In fact, I used two different colors of bread (pumpernickel and rye, if I recall correctly) and made an alternating design.

First I froze the bread. Then I used a sturdy, sharp cookie cutter to cut the bread into decorative rounds. Using a smaller cookie cutter, I cut out a design in the middle of half of the slices. I believe it was a simple flower shape. I popped out the centers and switched them. Then I assembled the sandwiches using a solid bottom and a decorative top.

The filling is simple to make, but will get a lot of attention from your guests. It’s really good.

Favorite Tea Sandwich Filling Recipe

2 3-oz. packages of cream cheese, softened
1 oz. bleu cheese
1/2 cup finely chopped pecans
1/4 tsp. minced dried onion flakes
1/2 tsp. Worcestershire sauce
1/3 cup mayonnaise (not salad dressing)

Mix all ingredients well. Place in the refrigerator for several hours to blend flavors. Bring to room temperature before filling sandwiches. Lightly spread bread with a thin coat of butter before filling.

Makes about 1 1/2 cups of filling.

I’ll be able to make those sandwiches a day ahead of time, carefully wrap them airtight, and store them in the refrigerator until about 1/2 hour before serving time.

We’ll talk about the sweets, tea, flowers, invitations, and music another day.

Laurie