I decided mid-morning to give lessons in enjoying teatime to my three-year-old grandson. I had found no advice to aid me in this endeavor—I did actually look around on the web. But all of the tea blogs I read spoke of the glories of adults sharing tea, or the quiet contemplative moments over tea, or the essentials of types and brewing methods. I found nothing that mentioned children and tea.
This might have been my first lesson.
Let me be clear. It was not my intention to have my little one drinking tea, so much as to introduce the idea of savoring gracious living. Besides, I have been on a quest to find a good gluten-free sweet cake to go with tea. Baking the blueberry muffin recipe out of Cooking Free by Carol Fenster seemed a wonderful teaching opportunity.
First we had to mix gluten-free flours. Tapioca flour is especially light. It swirls in the air like a dust cloud, covering anything within three feet, especially when helped along by little three-year-old hands stirring with a wire whisk.
Our conversation went something like this.
“We’re goin’ to have muffins for teatime. Get your stool. Watch my toes!”
“Some of this?”
“Yes…let Nana. Well, Nana will clean it.
“I can do it my-self.”
“Let Nana help you pour…oops, okay.”
“Blueberries…here. Do you like them?”
“Uh-huh! I want more.”
“Well, here just a couple. Gotta save the rest.”
“I’m gonna go play train.”
“No, wait! You have blueberry…Oh, go ahead.”
The gluten-free muffins turned out delicious, the perfect accompaniment for tea and a tired Nana. I sunk down in a chair at the table with Taylors of Harrogate Ceylon, in a teabag, right in the cup held with both hands gratefully beneath my nose.
Later, after the muffins were shared and I was on my second cup of tea and deep breathing, I turned and saw this:
When CurtissAnn isn’t tea blogging, she’s writing great novels! Stop by her site, CurtissAnnMatlock.com, to learn more!
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