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updated 07-26-22 curriculum & plunder forms

Gnusletter - September 2021

If you've ever noticed an event is sold out before you've even had a chance to review the particulars, chances are the reservations were scooped up by those in our Omni Patron community. Should you care to test the patron waters, pledge levels start at $1 per month ($10+ per year)

Here are the events that still have spots available:

🏝 Both of our Hulaween seatings on Saturday sold out ... so we added another on Sunday! 🍍
Sunday, October 31st - Hulaween Hukilau! Celebrate All Hallows with a Tiki Touch at Paris In A Cup in Orange - 11 SPOTS LEFT

Sunday, November 14 - Lost Socks kid lit tea, to be headlined by Bradley Miller who wrote and illustrated Where Do Lost Socks Go? Children's book authors DJ Piper and JSD Johnston will serve as 'opening acts.' At Pamela's Tea Room in Garden Grove - 11 SPOTS LEFT

Friday, November 19 - Festive Fascinator Craft ParTea at Paris In A Cup - 19 SPOTS LEFT

Reservations for December's Bid Time Return tour at the Hotel del Coronado with historyteller Charles Spratley are now open to all Omni patrons. We'll be the first group ever to go on this tour!

Let us know what tickles your fancy

A new batch of Tea Travellers passports is scheduled for completion on October 15 and will be available to all patrons at the Fiddlehead echelon and above. If you'd like to reserve one, email TeaTravellersSocietea@gmail.com. We'll deliver and stamp it in person next time we see you. We have passport stamps for a few of the tearooms in the area (and have gifted others with a stamp or their own), so be sure to bring your passport with you to any and all teavents & travel trips for stamping

We're working assiduously to open Whimsicalitea ~ a Genteel Arts Parlour in 2022 and have lots of plans already laid out. The location is under wraps at the moment due to legal "stuff" on the part of the LLC that currently own the property, but we can divulge that the venue is situated in the greater Los Angeles / Orange County area of SoCal. If you're curious about what's in store, take a gander at the website in progress.

In addition to the music, dance, and acting classes we intend to offer at our homebase next year, we'll have a slew of writing opportuniteas including our second Author's Journey program. We only accept 8 people per year, so if you think you're ready to finally write that book you've always dreamed of, indicate your interest now on the event survey above. (Note: the 2022 dates will be listed in December)

The full MIDSUMMER MAGIC issue of la Vie Sirene o-magazine is available at no charge as a PDF or a flipbook on Issuu

Citrus Blueberry Salad with Almond Relish and Minted Sugar
(by Bobby Flay, from FoodNetwork)

Tea Traveller Cheryl and I were introduced to this delectable treat when taking tea at Rose Cottage, the exquisite home of the tea-travelling Clemens trio. This was just one of the mouth-watering courses served during one of the most enjoyable tea parties I've ever attended. The version of this recipe they used was modified a smidge, but this version looks just as tasty: 

  • 1/2 cup toasted almonds chopped
  • 1/4 cup pure cane granulated sugar
  • 8 fresh mint leaves, chopped
  • 2 ruby red grapefruits, segmented and juice reserved
  • 2 yellow grapefruits, segmented and juice reserved
  • 2 Navel oranges, segmented and juice reserved
  • 2 tablespoons honey
  • One 2-inch piece fresh ginger, cut in half
  • 1 pint fresh blueberries, picked over and rinsed

  1. Put the almonds, sugar and mint in a food processor and pulse briefly to make a coarse streusel-like topping. Transfer to a small bowl.
  2. Combine the grapefruits and oranges in a large decorative bowl. Combine the reserved citrus juices in a small saucepan (you should have at least 2 cups, if you don't, add enough fresh orange or grapefruit juice to make up the difference). Add the honey and fresh ginger and bring to a boil. Cook until the mixture is reduced by half. Remove from the heat and let cool to room temperature, at least 30 minutes. Remove the ginger and pour the mixture over the citrus. Cover and refrigerate the salad for at least 1 hour and up to 24 hours.
  3. Just before serving, stir in the blueberries. Top with the minted almond sugar and serve.