Tuesday Cuppa Tea - Fall Fabulous! Retro Noritake, New Royal, Pumpkin Bread Pudding

Hi there and welcome to a fall edition of Tuesday Cuppa Tea!

It is actually summery here during the day, but already dropping at night and the leaves on the Japanese Maples & Liquid Ambers are well into their changing colors. So I chose a retro 1970s leaf patterned teacup for today....Noritake Palos Verde....

I am very partial to this style..you'll see why later in the post. I love the design of this...the pattern looks like a stylized Aspen leaf.

The teacup is in porcelain, not bone china like my usual choices, and was in a production line by Noritake called Progression, which was touted as unbreakable, and any breakages would be replaced at no charge. But...that was withdrawn by 1977, so it was obviously a hopeful claim, rather than factual. The Palos Verde teacups, teapot, salt and pepper and cream and sugar are available on my website, Antiques And Teacups.

The Noritake company was started at Morimura in 1876, and continues to this day, with several hundred different back stamps. The first Noritake appeared in 1908 but was usually combined with Nippon or Morimura and finally combined with an M for Morimura until it became straight Noritake in 1934. Usually pattern numbers appear, but in this case, the 9020 stands for the line of Progression which had 6 different patterns on the same shape. 

And you can see by my tea above, why I am so fond of the Palos Verde. I received a set of Blue Moon Progression china for our wedding in 1974 and still love it and use it daily. Beth, of Beyond The Garden Gate blog has the same pattern!

Today tea includes the most delicious organic biscotti bites from Dilettante' bakery and a sample of Numi English Breakfast tea I was given by a friend.

The tea was okay, but I am afraid I like the depth of the English English Breakfast teas...this was a little weak kneed for me....but the biscotti is wonderful!!!

Remember just over a year ago when Prince George was born? Well, this is old news to some of you, having been announced on Sept. 8th, but William and Kate are again expecting. The photo above is my favorite christening photo, as I love the look on Queen Elizabeth's face smiling at her new great grandchild.

Kate is again suffering with severe morning sickness, as with her first pregnancy, but is being treated at Kensington Palace at home...their doctors do house calls! instead of at the local hospital because it was such a media circus last time it disrupted the hospital too much. So...Will and Kate will soon have an "heir and a spare" which is the jocular term usually used for the second pregnancy.  Kate is about 10-12 weeks along. We wish them the best!

So many friends have been posting such wonderful fall images I remembered these from the Cottage Journal which is sent to subscribers of Hoffman Publication magazines which include Victoria magazine, Tea Time magazine, Southern Lady magazine; Celebrate magazine among others. I get several and they are my favorites. 

And here is a really wonderful looking recipe for Pumpkin Bread Pudding which is real comfort food!

PUMPKIN BREAD PUDDING
Makes 6 servings

8 cups cubed croissants (1/2-inch cubes), toasted
1 cup chopped walnuts
1 cup raisins
1/2 cup crystallized ginger
1 cup half-and-half
1 cup canned pumpkin
1/2 cup firmly packed brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup caramel ice cream topping
2 tablespoons bourbon

1. Preheat oven to 350˚.
2. Spray 6 (8-ounce) ramekins with nonstick baking spray with flour.
3. In a large bowl, combine toasted croissant cubes, walnuts, raisins, and crystallized ginger.
4. In a medium bowl, whisk together half-and-half, pumpkin, brown sugar, eggs, vanilla, cinnamon, nutmeg, and ginger.
5. Pour over croissant mixture, tossing gently to coat. Let stand for 30 minutes.
6. Divide mixture evenly between prepared ramekins.
7. Bake for 30 to 40 minutes, or until a wooden pick inserted in the center comes out clean. (If the pudding begins to brown, cover loosely with foil.)
8. Remove from oven. Cool in ramekins for 10 minutes.
9. In a medium bowl, combine caramel topping and bourbon, whisking well. Serve over bread pudding.

And some suggestions for fall table and home decor as well:

A naturally elegant table is easy when you glean from fall’s bounty. Bring in color from the outdoors or with seasonal produce, and add textures and soft candlelight for a cozy autumn gathering. Set the stage for centerpieces and other decorative touches by gathering similar containers. Use pebbles, nuts, berries, or dried beans as foundation elements for anchoring branches, flowers, and candles. Tea lights and votives are easy to incorporate into a fall tablescape. Miniature pumpkins can be carved to hold candles. Try dressing up candleholders with tiny twigs, sweet-gum balls, and other dried foliage. Secure with hot glue, and finish with twine or raffia. 

Here are some of the blogs I'll be visiting...list under construction...

Tea Time Tuesday with Sandi 

Tea in the Garden with Bernideen 

Teacup Tuesday with Martha & Terri

Return To Loveliness With Kathy

Tea With Friends With Angela

Tuesday Teatime with Judith

Tea Cup Tuesday with Mary

Teacup Tuesday with Kitty

Teacup Tuesday With Nancy

The Tuesday Cuppa Tea linky is below for your tea related posts, and I love to hear from you. I just want to remind you the linky is SSLLLOOOOOOOWWW but it does come up with patience!  Have a wonderful week!

An InLinkz Link-up