Keep Calm and Carry On
Suzanne Pollak
Everybody we know is totally exhausted right now. Even the Deans can’t figure out why this is, even though we are the two most tired we know. We are exhausted just propping open the Academy doors.
With this level of energy we can’t imagine there are too many dinner parties being thrown. Here’s what the Deans are currently advocating: Tea Time! Tea can be served at any hour, everyone likes it, tea time provides a soothing ritual and tea's preparation is accessible to all. Boil water and dunk a tea bag, or steep a pot and open a tin of short bread.
The Charleston Tea Plantation, home of American Classic Tea
A ritualized tea time started going out of favor in Britain right after the Great War and now the sun sets on the British Empire. Coincidence? We think not.
SALMON CANAPES
MAKES 20 generous canapes
INGREDIENTS
One 17.6-ounce package pumpernickel bread (we prefer Mestemacher Natural with whole rye kernels)
8 ounces creme fraiche
8 ounces smoked Atlantic salmon, sliced thin
1 lemon
2 tablespoons capers
Freshly ground black pepper
1. Cut the bread into triangles. Smear creme fraiche on each slice and pile high with the salmon. Drizzle with the juice from the lemon and top with the capers. Capers will roll off and serve double duty as decor and garnish.
2. Sprinkle with the pepper.