Parents, grandparents, aunts and good friends send Valentine’s Day greetings to people they care about. Why not include these other people we care about in our Valentines Day ideas. A tea party for two would be a nice idea for two friends or two sisters who have lost their spouses. It is good to have someone you can talk to about that person you loved so much, but no longer have. Being able to remember what you shared, and talking about it is part of the grieving process. It is also part of not being forgotten and keeping memories alive. This is not to say don’t move on, or go on with enjoyment of life.
Your special Valentine tea doesn’t have to be elaborate. It could be a get together for a snack or loose leaf tea and lunch. You could do an afternoon tea or even a breakfast tea. What a nice way to start the day. Here are some suggestions for a breakfast tea party for two.
Breakfast tea party menu ideas
Scones with Devon Cream and Jam
Loose leaf Green tea or Earl Grey Black tea
Blueberry muffins or scones
Loose leaf English Breakfast tea
French Toast Casserole
Bacon on the side
Loose Leaf Irish Breakfast Tea
When your quest arrives and your breakfast tea is served let her know it is alright to reminisce about the one she has lost. If you as couples were good friends and did things together that’s a good place to start. You may say “Do you remember when you and Bill and John and I vacationed in the Florida keys? I miss those times we had together.” She will respond and a cleansing, healing conversation has begun.
If you were not friends as couples you may ask what she and Bill did on the last Valentines Day they spent together. Go off down memory lane and share good times. I once read “Do not cry because it is over, instead be happy for the time you shared.”
In this way you and your friend can help each other. Enjoy your tea party for two while you enjoy wonderful loose leaf tea at your Valentine tea.
Egg Casserole from All Recipe web site
4 eggs, beaten
1/2 pound ground breakfast sausage
5 ounces shredded Cheddar cheese, divided
2-1/4 slices white bread, torn into pieces
Preheat oven to 350 degrees
Brown sausage in a large skillet over medium-high heat. Drain off grease, and set aside to cool. Pour the eggs into a lightly greased baking dish. In a separate large bowl, combine the sausage, bread and 3 ounces of the cheese. Mix well and pour this into the egg mixture. Top with the remaining cheese and cover with foil. Bake at 350 degrees for 15 minutes, uncover, and bake until casserole is golden brown.
French Toast Casserole (a variation of Paula Deen’s recipe as seen on the Food network)
4 Slices of French bread about 1 inch thick
2 Large or jumbo eggs
1/2 Cup half and half
1/4 Cup milk
1/2 Tablespoons sugar
1/4 teaspoon vanilla extract
Cinnamon and nutmeg to taste (1/16 teaspoon or so)
Pinch of salt
Spray a baking dish that will hold 4 slices of bread with Pam, or butter the pan well. In a bowl, combine the eggs, half and half, milk and vanilla. Add all the spices and salt and beat well with a wire whisk. Put the French bread in your butter baking dish in one layer, but have the edges overlap. Pour the liquid egg mixture over the bread. Make sure the bread is covered well the egg mixture. Cover the baking dish with foil and place in the refrigerator several hours or overnight.
Before baking the casserole preheat the oven to 350* then prepare the topping
1 stick of butter
1/4 Cup brown sugar packed tightly
1/4 Cup chopped pecans
1/2 Tablespoon light corn syrup
Cinnamon and Nutmeg to taste (1/16 teaspoon or so)
Mix the ingredients above and spread on top of the French bread. Bake in a preheated oven 350* for 40 minutes or until it becomes golden brown.
Quiche Lorraine (I have always used Betty Crokers recipe)
One pastry shell (over the years I have found Pillsbury just unroll premade pie shell to be excellent)
1/2 Cup of crisp crumbled bacon (about 8 slices)
4 ounces or 1 cup of Swiss cheese grated
1/3 Cup onion chopped very fine
4 Large eggs
2 Cups of half and half
1/4 Teaspoon salt
1/8 Teaspoon pepper
1/8 Teaspoon red pepper sauce (Cayenne)
Preheat the oven to 425*
Unroll the pie dough and press into a 9 inch pie pan. Roll the excess dough under and flute the edges of the dough. Line this pan with foil; press the foil onto the bottom and sides of the dough. Pour uncooked rice onto the foil. (I save the rice to be used again by storing in a container) Bake the pie dough for 10 minutes. Remove the rice and the foil and bake an additional 2 to 4 minutes. The crust will become brown.
Reduce oven temperature to 325*
Line the bottom of the pie crust with the crumbled bacon, onion and the Swiss cheese. In a separate bowl, beat the eggs, half and half and spices together. Pour the egg mixture into the pie crust. Bake 45 to 50 minutes, a knife inserted in the center will come out clean when the pie is done.
Let the Quiche set for 10 minutes before serving.
by Connie Bednar