Honouring Our Heroes for Tea Time

In Flanders fields the poppies blow
Between the crosses, row on row.~ John McCrae, 1915

Hello dear friends and welcome to another Tea Time. On Tuesday, November 11th, we honour our veterans, both past and present, and our military.  

Cenotaph - Charlottetown Guardian

  
Wreaths and crosses adorned with poppies will be placed at the Cenotaph by dignitaries and those who have lost loved ones to war. 

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The cenotaph was constructed in 1925, in memory of all the fallen from the province who gave their services in the day of our country's need. It stands tall bearing three brave soldiers and honours those who fought in World War 1 and World War 2 as well as the Korean War.

I remember my father taking my brother and me every year to the parade and then to the Cenotaph to watch as folks laid their wreaths. It was sobering even as a little girl.

My father-in-law and his brother were two of those brave young men who went off to war. 

Taken sometime in the 1940's

My father-in-law was in the Navy and his brother was in the Army. Sadly, my father-in-law lost his brother. One of my father-in-law's ships was torpedoed while he was at sea but thankfully he escaped to safety. My father-in-law never liked to talk about the war as it was probably too painful for him.

Today his medals are framed and will someday be passed down to my son who takes great pride in his grandfather's accomplishments. 

                                            

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We owe a great debt to those who have gone to war and given themselves to keep our country free. To all of you here at home and abroad, thank you for your sacrifice and God bless you! 
You are our heroes!

My tea today combines silver and crystal with the red of roses and poppies. 

Please make yourself at home. The lighting is very poor, sorry. It was a dreary day with high winds when I took these pictures.

I am using a special teacup gifted to me by my brother many years ago.

It is called Buckingham made by Royal Stafford of England and is very regal in its appearance. The rich black and gold make this teacup very appealing to the eye.

There is something in the nature of tea that leads us into a world of quiet contemplation of life. ~ Lin Yutang

My tea today is David's Organic Stormy Night. It is a black tea with chocolate, cinnamon, coconut, vanilla, and natural vanilla flavouring.

Teas vary as much in appearance as the different faces of men. ~ Hui-tsung


We will enjoy our tea with a couple of butter cookies topped with chocolate to nibble on. 

Just for fun, I've added my little mercury glass pumpkin to the tray.

Thank you for stopping by for tea and have a beautiful day everyone.

Thanksgiving is a day when we pause to give thanks for what we have.
Veterans Day and Remembrance Day is a day when we pause to give thanks to the people who fought for the things we have. ~ Author unknown 

I am joining the following parties as well~

 A Return to Loveliness
 Tea Cup Tuesday
 Tea Cup Tuesday
 Tuesday Cuppa Tea
 Friends Sharing Tea
 Share Your Cup Thursday
 Home Sweet Home

An InLinkz Link-up

Sharing from my heart~ Sandi

Cornbread with Jalapeno Peppers

Home is where your story begins.

Hello everyone~ I hope you are all having a wonderful week.

For tea this week, I served a cornbread with jalapeno peppers. I love cornbread and I make it two different ways. One is sweet served with maple syrup and the other is a more savoury cornbread which is baked in a skillet. 

I am sharing the savoury cornbread with jalapeno peppers today.

I have tweaked the recipe a bit and I hope you enjoy it. It is wonderful just on its own with butter or served with chili or any other savoury dish.

Skillet Cornbread with Jalapeno Peppers

Heat oven to 450
Melt 2 TBSP butter in a cast iron skillet in the oven then remove from the oven and coat the bottom and sides of the skillet with the butter. Let set while mixing the cornbread ingredients.

Mix together:
1-1/2 cup yellow cornmeal
1 cup flour
2 tsp baking powder
2 TBSP sugar
1 tsp salt
1/4 tsp baking soda
Mix dry ingredients in a large bowl

Beat together in a medium bowl with a fork:
2 large eggs
1-3/4 cups buttermilk
Beat in the melted butter from the skillet.

Wash and remove seeds from 2 jalapenos. I used about one heaping TBSP each of green and red, chopped into small pieces but you may add more depending on how hot you like it. Add to the milk mixture.

CAUTION! WASH YOUR HANDS AND DO NOT TOUCH YOUR FACE!

Add the milk mixture with the peppers to the cornbread mixture. Stir with a wooden spoon just until moist. The batter should be a bit lumpy. 

Pour the mixture into the skillet and bake about 22-25 minutes. Test with a toothpick. It should come out clean. Serve hot and slice in two and spread with butter. 

Enjoy!

Thank you for visiting my cottage today and enjoy the rest of your week.

I am sharing this with these wonderful parties:

Home and Garden Thursday
Share Your Cup Thursday
Home Sweet Home


Sharing from my heart~ Sandi