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Books-n-Tea: The Girl Who Chased The Moon

Welcome to the inaugural post of my new series, “Books-n-Tea”. What better time but during, The Year Of Reading and National Hot Tea Month, to launch a series about two of my favorite things, books and tea? Some people do food and wine pairings, but I do book reviews and tea pairings! Let’s start with one of my favorites, shall we?

The Book: The Girl Who Chased the Moon by Sarah Addison Allen
The Tea: I suggest paring this book with one of my favorite teas, Red Rose Original

I found this book a couple of years ago while searching through the shelves at a used bookstore. I bought it and I’ve read it at least once a year ever since then. Last year I went so far as to read it twice in a row. To me it is 265 pages of pure delight, woven together with bits of enchantment and sugary cakes (oh, the cakes!).

Set in the small North Carolina town of Mullaby, the story focuses on Julia Winterson, a thirty-something baker of wondrous cakes (with a past – who doesn’t love a character with a past) and Emily Benedict, a soon-to-be high school senior who recently lost her mother. You’ll find yourself lost in the stories of their pasts and rooting for their futures. A lovely cast of characters surrounds them, each one flawed in their own gentle way. In the end, they all find the confidence to develop and learn from their mistakes and you’ll feel empowered right along with them.

Sarah Addison Allen tells the story of these two women in such a real and relatable way, that the tiny bits of magic she weaves into the story seem only natural. Once you start reading, you’ll get lost in the small barbecue town of Mullaby and you’ll be so glad you did. It’s a light, uplifting read that will fill your weekend with the delights of hummingbird cake, wallpaper that changes based on your mood, a giant of a man, secrets, ghost lights and true love of every kind.

I published a post earlier in the week about the tea but just in case you missed it, you can read it here.

I can’t wait for you to read this book and try this tea. Let me know what you think!

katie: normal girl

To see what I’m currently reading, along with previous books reviews and tea pairings, check out the “Books-n-Tea” page. As I read, I comment on Twitter and Facebook, I’d love to have you join the conversation!

*These photos are from a shoot that was done last year about people and their favorite books…hence the pre-haircut hair.

A Love Letter To My Tea (And Its Treasures)

For tea drinkers there is always a brand and type of tea that is dubbed the favorite, the go-to. You might stray to try new flavors, brands, or varieties but you always come back to one in particular. For me, that tea is Red Rose Original. It’s the tea that my father used to make when I was little and it’s still my favorite today. As far as tea goes, it’s a simple one but sometimes simple is better.

As the box of tea dwindles day by day, I start looking forward to “New Tea Day”. It’s the day when I open a new box of Red Rose Tea (and with 100 bags/box, these days don’t come often). I cut through the plastic outside and open the box to be greeted with the rich smell of tea. In addition to the smell of new tea, there’s always a little treasure in the box. They are small porcelain figurines, each with a theme. “What will I get this time?” I wonder.

Let’s Make Dinner: Spaghetti Casserole

In honor of National Spaghetti Day (January 4) I wanted to share one of my favorite dinners with you, spaghetti casserole. This recipe is from my great-great grandfather and as far as I know, it hasn’t changed much since the days when he was making it. This is a family-favorite for Christmas Eve dinner, especially for the cook because it’s so easy to make and it can even be made ahead of time and frozen (plus, the red, green and white make it pretty festive).

This is a layered dish, so you’ll need to setup your assembly station. Start by mixing all of the cheeses together in a bowl (it goes a little easier if the cream cheese is at room temperature). Then break your uncooked pasta into 2″-3″ pieces. Dice your green peppers (the easy way) and finally, pour the spaghetti sauce into a bowl that it can be easily ladled out of.

1 | Layer the bottom of a 9″ x 12″ casserole dish with spaghetti sauce.
2 | Top with a layer of uncooked pasta.
3 | Spread the cheese mixture over the pasta.
4 | Sprinkle a few of the diced green pepper pieces and a bit of black pepper over the cheese.
5 | Repeat steps 1-4 until you’ve filled the dish, being careful to fully cover your top layer of pasta noodles with sauce and cheese so they’ll cook properly.
6 | Bake at 350°F for 40 minutes, rotating the dish half-way through the cooking time.
7 | Allow it to sit at room temperature for 10-15 minutes before serving.

If you have any extra sauce, you can serve it on the side.

From my family to yours, enjoy!

Looking for more meat-free meals? Check out the Vegetarian Eats area.

Cutting A Bell Pepper, The Easy Way

You’re a green pepper dicing machine! Now use that diced green pepper in this easy, spaghetti casserole recipe and you’ve got dinner!

katie: normal girl

Want to learn more things? Check out the Life Skills area.

DIY Sugar Shapes

Just in time for National Hot Tea Month, sugar shapes! These fun little guys are a cinch to make and are great fun for a party or as a special treat for yourself.

Here’s a few extra tips to get you started:

If you want to add coloring to your sugar shapes, add a few drops of food color in your teaspoon, then fill the rest of the spoon with plain water and mix with the sugar.
When selecting a mold, be sure to select one that will make shapes that aren’t too large so you don’t end up with shapes that are three tablespoons of sugar each! Also be careful to select a mold that isn’t too shallow or your shapes may break easily.
It is a small amount of liquid and doesn’t seem like enough to wet all of the sugar but just keep working at it and it will all come together. In the end you’ll have a relatively dry mixture that presses into the mold really well.
After pressing the sugar into the mold, use the back of a knife to flatten the shapes.
The consistency of the mixture is the right combination of dry and wet that you only need to leave the sugar in the mold for a few minutes. If you have really shallow molds (not recommended but it certainly can’t hurt to try) I’d leave them in there for about 10-15 minutes before removing from the mold.
To get the shapes out, place a flat, rigid surface (like a small cookie sheet or I used a book with foil wrapped around it) on the top of the mold and flip the whole thing over. That way you’re not try to do the quick-flip-slam onto a counter top.

Have a good time making these and stop by for more tea bits all month long!

katie: normal girl

P.S. This is also a great way to make snow for a gingerbread house!

National Hot Tea Month

Is it ever a bad time to enjoy tea? I think not. January is National Hot Month in the U.S. and I’m thrilled. All month long I’ve got fun tea-related goodies coming up. But right now, I’m sipping on a cup of my favorite hot tea while searching Pinterest for inspiration about this wonderful ritual we call, tea. Care to share a virtual cup-o-tea?

katie: normal girl

Freebie Download: January 2014 Calendars

NOW AVAILABLE: Task Calendars and Tablet/Phone Wallpaper!
The Task Calendar is designed to be printed on standard 8.5″ x 11″ paper and has space for writing notes and daily tasks or appointments. The Tablet/Phone Wallpaper features this month’s calendar photo without the calendar and makes a great background for your tablet or phone.

The wintering birds are back! Of course, we always have birds here in Florida but his time of year the variety and quantity increases as birds, trying to escape the cold northern climates, arrive in massive flocks.

When I was a kid living up north, the first sign of Spring was the arrival of the cardinals. The moment you saw the red little birds flitting about in the trees was the moment that you knew warmer days were coming soon. Now, the arrival of the cardinals (along with many of their northern birdie friends) signals the beginning of Winter. I know that colder days are just around the corner. I think these red-winged blackbirds know it too. There are a lot more of them lately and I suspect they are just visiting us for our warm winter weather.

May you have a wonderful January!

katie: normal girl

Continue to the Download Gallery.

‘Tis the Season for Free Gift Tags

There’s one weekend left before Christmas and the gift-wrapping has commenced. The dining room table is now covered in gift-wrap paper, tags, strings, and dangly things. I’m wrapping all of my gifts in potato-stamped kraft paper this year, so I made two different colored gift tags to coordinate with it: a classic red and green, and a slightly less traditional red and slate blue. If you’re looking for some fun gift tags, you can grab both colors from the Download Gallery. I printed my tags on bright white 65 lb. paper. Enjoy!

katie: normal girl

Easy Cinnamon Peanut Brittle

This time of year always puts me in the mood for peanut brittle but not just any peanut brittle…I want cinnamon peanut brittle.

There are so many peanut brittle recipes out there, so if you already have a favorite, you can try this take on it by just adding cinnamon to your existing recipe. If you don’t have a favorite then I’d love for you to give this version a try. It makes a yummy treat that can be wrapped up and given as gifts to your co-workers, family, and friends.

You’ll need:

– 1 1/3 c. sugar
– 6 1/2 oz. shelled, salted peanuts
– 1 1/2 tsp. ground cinnamon
– butter to grease cookie sheet and spoon backs
– two metal spoons

Thoroughly grease a cookie sheet with butter, being sure to cover the entire bottom and sides. Next you’ll need to prepare for cooking the sugar. Once the sugar is ready you’ll need to add the peanuts and cinnamon, stir and pour into the cookie sheet pretty quickly so have everything you need (peanuts, cinnamon, metal spoons) setup and ready to go.

Winter Sipping: Spiced Tea Latte

Grab your scarf and gloves, it’s time to get all bundled up for winter, and because your insides need to be warmed up too, it’s tea time! The spice in this winter tea will get your blood pumping and warm you from the inside out. A dash of vanilla and whipped cream balance out the spice and provide that hint of sweetness that you expect this time of year.

For each cup you’ll need: