Tea...I think it's time for tea...

I am feeling rather soft & feminine today so I am not bombarding you with tons of recipes. I just feel like sharing a few things that felt pretty & nice to me. As you can tell from the picture I picked for today...white is good. Check out the all while bedroom. It's lovely!

Maybe it the high ceiling, but this feels so light and airy to me...I could hang out here reading a book all day long!

My girlfriend, Mae, and I are always saying it would be so nice to be able to get together and chat over a cup of tea. I send this pic to her Facebook wall and asked her if she'd like to join me for a pot. It reminds me of the Westin Kierland Villas in Scottsdale, AZ for some reason. I know it's not the same but somehow it has the same "feel". Have I lost my mind? What's all this talk about FEELING???? Ha ha ha!

If country living is more to your liking, want to pull up a seat here? I warn you, those darn chairs are a son of a gun to get back out of once you have parked yourself in them! LOL

And if we stay and chat as long as I think we might, we may even need a second pot and to curl up snug as a bug in one of these:

And if we do stay that long, let's have a wee bite to eat while we finish our visit...

Lemon and Poppy Seed Bread

Ingredients

Nonstick cooking spray
2 cups all-purpose flour
1/4 cup poppy seeds
1 tablespoon baking powder
1/2 teaspoon salt
1 cup sugar
3 eggs
1/2 cup vegetable oil
1/2 cup plain Greek-style yogurt or sour cream
1/4 cup milk
1 teaspoon finely shredded lemon peel
1/4 cup fresh lemon juice 1 teaspoon vanilla

Directions

1. Coat a 4- to 5-quart oval slow cooker or a 4-quart round slow cooker with cooking spray. In a large bowl stir together flour, poppy seeds, baking powder, and salt. Set aside.

2. In a medium bowl whisk together sugar, eggs, oil, yogurt, milk, lemon peel, lemon juice, and vanilla until sugar dissolves. Add sugar mixture all at once to flour mixture. Stir just until combined (mixture should still be slightly lumpy). Spoon batter into prepared slow cooker.

3. Cover and cook on high-heat setting for 1 1/2 to 2 hours or until top appears set. Turn off slow cooker. Carefully remove lid so condensation from lid does not drip onto bread. Cover opening of slow cooker completely with paper towels; place lid on top. Cool for 10 to 15 minutes. Run a knife around edges of slow cooker; remove bread from cooker. Cool completely on a wire rack.