An Autumn Boutonniere

I made this autumn-themed boutonniere with burnt orange mums from my garden and a Golden Mimi spray rose.  Burnt orange and gold is a beautiful color combination for Fall florals.

I hope that you will stop by my new blog,  Morning Star Weddings, to check out the photos and wedding planning tips. While there might be a small overlap between the two blogs, I will try not to duplicate photos between the two too often. A Taste of Morning will continue to have a range of  topics from food to gardening to local events and general photography, whereas Morning Star Weddings will focus on our wedding services and wedding planning ideas … oh, yes, and lots of photos!

Thanks for reading A Taste of Morning! Have a great day!

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Weekly Photo Challenge: Inside + Masala (Chai) Spices for Tea

It is cool and dreary here today in Manhattan, Kansas – the kind of day that makes a person want to stay inside and curl up with a good book and a cup of tea.  So, I made some Masala Spice Tea. Hmm, wonderful!

ChaiSpiceTea

Masala (Chai) Spice Blend

7 T. granulated sugar

2 1/2 t. ground cinnamon

2 t. ground ginger

2 t. ground cardamom

2 t. ground cloves

1/2 t. ground allspice

1/2 t. ground nutmeg

1/2 t. ground black pepper, optional*

Combine sugar and spices in a 3/4-cup glass jar. Close the lid and shake the jar until ingredients are well blended. Store at cool room temperature.

Suggested Uses: sprinkle on top of buttered toast, or on top of muffins or coffee cakes before baking; use instead of sugar in Chantilly Cream, coffee, tea, hot cocoa, or hot cider.

* The black pepper yields a hot flavor that works well in coffee, tea and hot cocoa; but I omit it for use in baked goods, hot cider and Chantilly Cream. If you are not used to hot flavor in your beverages, the pepper might become an acquired taste.

To make Masala (Chai) Spice Tea

2 c. water

2 T. + 2 t. Masala (Chai) Spice Blend

2 T. + 2 t. Assam or Darjeeling black tea, Jasmine green tea, or Honeybush herbal tea

2 c. milk, almond milk, or soy milk

Bring water to a boil in a medium pot. Add spice blend and tea leaves. (It your tea is bagged, leave it in the bags because the crushed tea is more difficult to strain.) Stir in milk, almond milk, or soy milk. Simmer gently for 5 minutes. Strain tea into a warmed pot and then strain again into warmed tea cups. Enjoy!

More on this week’s photo challenge

Troubleshooting Help, Anyone?

One of the couples staying with us this evening ordered a Romance Package. This is one of the beautiful Vendela roses in the arrangement of flowers that I put in their room. The flowers were so beautiful that I just had to take some pictures. I have another photo of some of the flowers on my new blog, which I would love for you to go see; but I am having a technical problem with it which I am about to describe and ask for help with. Those of you who aren’t interested in such questions might want to stop reading here. I won’t be offended.

VendelaRose

(Since the trouble has been fixed, I deleted this section. Thank you for your help to those who offered suggestions.)