Tea Sisters

Left to Right: Janet Vaughan, Sandy Kicklighter, Wanda Pohl,
Pam Thrasher, Sherrie Rutledge, Nancy Freud, Anne Bosley

Our tea group began in December 1999 when Sandy Kicklighter hosted the first tea party in her home. Even though we were all very busy we came together and found a special peace and renewal in having afternoon tea. Since that time we have each hosted the group in our home in our own unique way and have visited tearooms in Woodstock, Watkinsville, and Dunwoody, Georgia. We have also had a lady speak to our tea group on the art of having tea.

Each tea party consists of several hours spent sharing with each other our joys, frustrations, blessings, and challenges in life. Then, of course, there's the tea, scones, lemon curd, tea sandwiches, sweets…all prepared lovingly by the hands of our Tea Sisters. We have enjoyed themed tea parties, summer tea parties with iced tea, casual teas and fancy teas. At Christmas, we draw names and exchange gifts, many of which are related to tea. We have learned how to cook new foods and enjoy the taste of different teas.

When we decided to join Sandy's Tea Society we needed a name. "Tea Sisters" describes what we are to each other…sisters in Christ (we met at church) and sisters in this stage of life (most of our children have left the nest). We have also shared special events in each other's lives. In the past two years four of us have had sons get married (no daughters yet…one daughter was married before the group started). We have hosted showers for each other's boys and shared in the celebration of these special events. With each wedding we have put together a basket for the mother of the groom filled will goodies from each lady in the group…bubble bath, notecards, candle, a few tokens of love.

There are seven Tea Sisters and that is a perfect number for all of us to ride in one minivan when we go to Tearooms.

SCONES
Krista Brown
2 ½ cups flour1 stick-unsalted butter
1 tsp. baking powder1/3 cup sugar
½ tsp. salt2/3 cup milk

Mix flour, baking powder, salt, and sugar. Cut in butter, add milk. Knead 10-12 times. Roll out on floured board about ½ inch thick. Cut and bake @ 425 degrees for 10 minutes.

CLOTTED CREAM I

Equal parts sour cream and cream cheese (lowfat is good)
Add powdered sugar to taste.


CLOTTED CREAM II
½ cup cream
2 tablespoon powdered sugar
½ cup sour cream

Whip cream until stiff, add powdered sugar and sour cream.

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