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#KetoLife The Journey

It quickly became clear to me that my diet was failing me when doctors could not diagnose my constant aches and pains, exhaustion and weight gain. Indulgences became the norm and I knew that certain foods would cause certain reactions.  After having my daughter and gall stone surgery three months apart, all while enduring a painfully strict no-fat diet to try and thwart that surgery, I quickly abandoned any good habits I did have through the pregnancy and quickly let myself go.

Going ‘no sugar no grain’ or keto was something I started to experiment with after researching common causes to chronic pain,  I learned that sugar was my biggest problem to tackle with regards to my health. I began to realize, while slowly incorporating better habits, just how much sugar I was consuming on a daily basis.

Tea Party Essential: The Crumpet

I am so close to an attempt of making my own crumpets, but with delicious ready-made options so easily accessible, why should I? I’d much rather experiment with various jams and jellies.

I have the easiest yet delicious addition to any tea time or tea party, throw this together in a flash for a delicious sweet treat!

Lemon Curd and Clotted Cream Crumpets

  • Crumpets, (pre-made, Sharrock English Bakery can be found in many grocery stores.)
  • Lemon Curd, (also pre-made, and there are many options available, however Bonne Maman is new and my new favorite!)
  • Clotted Cream, (The Devon Cream Company is also available in many grocery stores)

I tend to prefer my crumpets warm but not toasted when enjoying with cream, curd or preserves. I suggest adding the crumpets to a toaster on the lowest setting. The gentle amount of heat allows the crumpet to become a bit fluffier out of the packaging. Once warm, add a nice layer of clotted cream then finish with a nice layer of lemon curd and serve.

I find this particular combination of curd, cream and crumpet goes well with a fine English Breakfast or hearty black tea. It is even more magical with an Earl Grey De La Creme or Lavender tea in the afternoon. Traditionally, fruit jellies and preserves are used, which is great with clotted cream too.

Tea Talk: Finding A Special Ceremonial Matcha Chanoyu Set

I am deeply interested in hosting Chanoyu, a proper Japanese Tea Ceremony, and the Koicha preparation of ceremonial Matcha tea.  Matcha is the stone ground, shade grown tencha green tea leaf, used to prepare Koicha (“thick tea”) or Usucha, which I believe many green tea enthusiasts are exposed to with the abundance of bottled Matcha drinks.

To experience Koicha matcha is a very different experience, one I believe many do not get exposure to in the US. As a huge green tea fan and an even bigger matcha fan, I am looking to collect elegant sets of ceremonial matcha ceramics and tools. I am looking to practice and get this unique tea consistency down.

To me, koicha matcha is divinity in a cup, especially with the right matcha powder.  The delicate nature of the growth of the Japanese tencha leaves gives it a slightly sweet kelp flavor that is distinct, yet some matcha powders, if not properly grown tend to be bitter.  Since it is something I enjoy I want to prepare the full experience for guests, which is what leads me to my quest to host as close to a proper Japanese Tea Ceremony or chanoyu, as I can.

Now I find myself on the search for the right ceremonial set.  The set usually consists of a ceramic tea bowl, a bamboo whisk, a bamboo scoop and scoop holder, which sometimes is also ceramic.  Beautiful new sets exist, but being the vintage lover that I am, I’d like to reuse something that someone might not want anymore. The trouble I am having is finding a vintage chawan, or traditional Japanese Tea Ceremony ceramic tea bowl, that speaks to me.  There are beautiful creations coming from specialty ceramic makers in Japan however there are collections of antique ceramics that are, while gorgeous, they also cost a pretty penny.

A vintage set worth $395

Searches online from Amazon to Pearl River Mart yielded no results of major significance, so alas I set out on foot to find something that strikes me. Stay tuned as I continue my quest for the perfect chawan, and I will share my discoveries soon!

Attempting a Galette de Rois/Epiphany or King’s Cake Recipe

Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Gozde Eker

I have an obsession that started about 7 years ago when I was first introduced to French Kings Cake by a French VP for a designer jewelry line I worked for in midtown Manhattan. Our local Le Pain Quotidien created a pretty masterful rendition of the traditional Kings cake.  Simple, flaky and creamy where it mattered. I was thrilled by his surprise morning delivery of such an elegant yet rustic looking dessert.

I have since had the pleasure of tasting different variations, most recently from Maison Kayser, which almost hit the level of perfect decadence that Le Pain was able to achieve. 

I want to know, which is your favorite Kings Cake/Galette De Rois? Do you have a tried and true recipe you are willing to share?

I want to attempt my own Galette de Rois and I really want to start with this New York Time’s recipe. Wish me luck and I will check in with my success or failure!

Welcome to the Demitasse Lass!

Thanks for joining me and reading along!

My name is Lainey, I am a small business owner and mom, trying to get back into writing and pushing myself to grow and discover new things.

I created this as a lifestyle and general interest blog to find a new way to meet new people and share all of my obsessions from vintage finds to my latest recipe concoctions, and create a social space to share general interests and new projects!

With the desire to be more social, I also created a Facebook Group in support of this blog where we can host live discussions and where I can learn more about you!

I hope you will find useful tidbits here and share with me your experience with the broad topics I hope to cover here, (also, show me your vintage!)

Good company in a journey makes the way seem shorter. — Izaak Walton