Ladies Tea

Last month I had the privilege of honoring a friend that was visiting from Australia. Miranda and I went to church together and I came to respect and admire her and her husband Joe and their 10 children! She is a woman to be esteemed. I invited some of her friends and we had a lovely morning together.
From Left to Right: Sharon Martin, Rachel Stoltzfus, Charity Lapp, Miranda Riddington, Barb Smucker and MaryAnn Stoltzfus.

I had such fun planning the menu.
I love to entertain, but mostly bless. I made homemade scones and lemon curd. So tasty! My recipe for Lemon Curd is below. It takes some time to make, but is well worth it, I assure you. It can be frozen for up to 6 months as well. I just made a batch tonight and filled up empty baby food jars, to give as gifts.

Enjoying each other's company and catching up on life.
The centerpiece. These little white birds just finish it off.

and yes, if you look closely, that is a bed spread!! I found it at a garage sale this past summer and just love it! Normally it's thrown over our couch, but since I didn't have a tablecloth large enough for this table, I took it from it's place and thought it worked just fine!!

"Bread and water can so easily be toast and tea."
~Author Unknown~

LEMON CURD:

4 lemons
1 ¾ cups sugar
1 ½ cups butter
4 eggs, beaten

Into heatproof bowl, finely grate zest of lemons. Squeeze lemons and pour juice into bowl. Stir in sugar. Cut butter into small pieces and add to the other ingredients.

Set bowl over a saucepan one-quarter filled with simmering water and stir until butter has melted and sugar dissolved. Strain eggs into lemon mixture.

Cook gently, stirring frequently, 10-15 minutes, until mixture is thick and creamy. Pour into clean, warm jars and seal while hot. Keep in the refrigerator or you can freeze for up to 6 months.

*classical guitar by eric clapton