tea for one, plus one

I woke up to my alarm and a cool gray sky. I put on my favorite dress and traveled up to the Guggenheim. It was my first time there. I made my way up and back down the spiral, stopping for an overpriced coffee along the way. It was over-roasted and mostly bitter, no matter how many sugars I added. I chalked it up to all the time going into the museum's exhibitions and not into the coffee, fine by me. I left and strolled down Madison Avenue. I took the subway downtown to the West Village. I stepped into Tea and Sympathy on Greenwich Avenue. I was alone, had been alone all weekend. I was looking forward to a table for one. I sat outside in the brisk January air. I called my Dad, glanced at my phone a moment and settled in to wait for my table of one. 15 minutes later a mass of people exited and seating began for the cold souls waiting outside. The woman next to me commented that we'd all need warm tea for having to wait outside in the cold. I mentioned it was well worth the wait. She was seated a moment later, another table for one. Then I heard her call back out the door, "Are you one? I'm just one if you'd like to sit at my table."

The waitress offered me another table right away but I took the table with the woman I had exchanged words with moments before outside. We liked the same tea (Chai) and settled in to chat about New York, my career, her family, theater and art.

It was lovely to have tea with a woman I didn't know. It was nice that someone else who was looking forward to tea for one happened to share tea for two. It never came up if we had been waiting for someone else, we both just seemed happy to have a table by the window and a shared teapot of chai and scones.

When I first moved to New York I would often get questioned about the people. My tea guest had lived in New York City most of her life and while she traveled and relocated a few times, she always came back. We both related to not having to drive and how you can step into a different museum or cafe any given day and experience something new. I thanked her for asking me to join her, she thanked me for being open to the suggestion. This is my New York City.

Tea had and to be had:

Lady Mendl's

The Carlyle

Alice's Tea Cup

Russian Tea Room

The Palm Court at The Plaza

scrumptious scone

I've been busy catching up on my New York life since I've returned from my month of travels. Playing catch up means that I'm back to cooking and baking, or at least trying to. I'm good at pulling and saving recipes but that's often as far as it goes. This past Sunday I set out to make scones. I'm a breakfast/brunch fanatic so it only seemed fitting to learn how to bake the perfect scone. Originally the recipe came from Epicurious.com. With minor tweaks and a whole lot of mess, my scones came out semi-perfect. It is of my own belief that they would have been 100% perfect if I had more counter space to work in and an oven that wasn't comparable to Barbies. The recipe is below with my added changes. This weekend I hope to try a vanilla, blueberry batch. Cheers!

Lemon Cream Scones
Bon Appétit, May 1996

Ingredients
*revisions/tweaks I made
2 cups all purpose flour
1/4 cup plus 2 tablespoons sugar
1 tablespoon baking powder

1/2 teaspoon salt
*3/4 cup chopped dried peaches (originally apricots)
1 tablespoon plus 1 teaspoon grated lemon peel
1 1/4 cups whipping cream
3 tablespoons unsalted butter, melted
*1/2 lemon to squeeze into dough
   
Preparation
Preheat oven to 425°F. Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in apricots and 1 tablespoon lemon peel. Add whipping cream and stir just until dough forms. This is where I squeezed in some fresh lemon juice to add more lemon flavor. Turn dough out onto lightly floured surface. Knead gently just until dough holds together. Form dough into 10-inch-diameter, 1/2-inch-thick round. Cut into 12 wedges.

Transfer wedges to large baking sheet, spacing evenly. Combine remaining 2 tablespoons sugar and 1 teaspoon lemon peel in small bowl. Brush scones with melted butter. Sprinkle with sugar mixture. Bake scones until light golden brown, about 15 minutes. Transfer to rack and cool slightly. (Can be prepared 1 day ahead. Cool completely. Wrap in foil; store at room temperature.) Serve scones warm or at room temperature.