Tuesday, June 5, 2012

Tea with the Queen




I'm one of those ancients that still has the New York Times delivered to my door, and was delighted to see a picture of the Queen of the British Isles on the front page yesterday. There she was, barging down the Thames. So, what to do? Have a spot of tea in the afternoon. 




The tea towel which commemorates the Queen's Jubilee is from Ben Penreath LTD. You can find it here. Mine is one of two and is rumpled and ready. It hangs from an old brass towel rod that I attached to the cabinet. 




The cabinet itself is Aesthetic Period and holds an assortment of odds and ends: a painted Victorian tea cup and saucer sits next to a c. 1910 Limoges sugar bowl and creamer which, alas, no longer has its tea pot. It shattered in an unfortunate accident about a year ago. A great pot, staying warm for an unbelievable amount of time: I miss it still. Its surviving lid caps the creamer. 




The squiggly English sugar bowl on the left was picked up at the Toronto Flea Market. It screams 1960's. Yes, that's a Byzantine icon hiding at the back. I like its orangish red set against the black cabinet. 





The gold 1920's number above was acquired that the Lambertville Flea Market (aka the Golden Nugget), while the 1930's orange lusterware pot and creamer was found in a thrift shop here in New York. It was made in Berlin. The salt shaker is 19th century. The tea canister on the right was a gift, and contains a flowery tea which is not quite my thing. I go for straight up black teas like Assam and Darjeeling. 




A Limoges tea pot with its matching cup somewhat hidden by an older Limoges cup and several tea caddies. The one on the left is Victorian.




The scratched up Chinoiserie tea tray is from the Antique Garage here in Manhattan, as is the Sheffield Chinoiserie tea pot on the left that is missing it's ebony handle and was picked up for ten bucks. I'll have it restored eventually. The Egyptian Revival tea pot on the right is less used than the white Limoges pot that serves coffee at holiday dinners. As you can see: it's all a big jumble. The thing - of course - is to use everything, which I do. That's the point, right?


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