On New Year’s Day, Tawn’s university friends gathered for what I hope will be an annual tradition: New Year’s Tea. Our host, Bim, prepared scones and a variety of snacks. I prepared the tea sandwiches. Everyone had a good time.
Bim’s scones. This was her first time making them and she experimented with a few different sizes. The larger ones were more delicate although the small ones were tasty, too.
My two types of tea sandwiches. Finding bread that was soft but would hold up to the cutting was a challenge. The bread on the left is also made with black glutinous rice, which explains the small specks.
Making the spreads. On the left, a watercress compound butter. On the right, a green olive and parsley tapenade.
Partially made sandwiches. On the left, the watercress butter is covered with cucumber slices. On the right, the olive and parsley tapenade is covered with provolone cheese. Round cheese does not work so well on square bread.
Friends and baby pose with a lovely spread of afternoon snacks.