Tuesday Cuppa Tea, Nippon Footed Teacup, Thanksgiving, Teacup Sizes, Treats

Hello and welcome to the Thanksgiving edition of Tuesday Cuppa Tea. One of my favorite days of the year, when we can hopefully reflect, as a nation, on our Christian heritage and bring our minds to bear on what we have...in abundance...that many do not around the world. To be grateful for family, friends, blessings and freedoms. I am very thankful'

These last weeks have again reminded me of the time we have together as a gift from God. My husband has been battling with difficulties caused by a change in a medication that brought on Atrial Fibrillation for the past month, that we finally seem to have gotten regulated. With Parkinson's Disease, Atrial Fibrillation and Hypothyroidism, all the medications affect one another. When one changes it throws everything off.  So this month has been very difficult. But I am so thankful he is doing better and is more stable.

God is good!

My teacup today is one I chose because I don't think I've shown a 3 footed teacup for a long time! And the chocolate browns and gold were sort of seasonal anyway.

This is a Nippon period Noritake, Japan 3 footed teacup that I just love! Footed teacups are so fun...elegant and somehow whimsical!

The design is a variegated cocoa brown with heavy hand applied gold trim and beading that is called moriage...beautiful, isn't it?

The teacup is the wide type that is such a favorite of the Japanese potters, and those cute little feet or legs! The porcelain is very light and thin.

You notice that the teacup is even marked Nippon, which actually means Japan, but was only used with Japanese china between 1906-1912. I told you it is Noritake, right? But the mark has an M which stands for the parent company, Morimura, that became Noritake later. Confusing, I know! But such a pretty teacup! So that was my choice today!

So....I ask you...all teacups are created equal...right????? NOT SO!

I have run into confusion from customers and bloggers about teacup sizes, so I thought I'd give a quick teacup size comparison for you from some of my Shelley China teacups. Look at the teacups in the photo above...all different...and representing a different size.

Back row: the breakfast size cup...largest of the teacup sizes, with a regular sized teacup to the right of it...the one we usually see

Front row:  on the left is a demi or demitasse teacup, and to the right of that a miniature. Basically the sizes go from 12 ounces to 2 ounces...quite a difference!

And there hordes of collectors for each of the sizes. Which are the most fought over and command the highest price...in general, outside of certain specifically difficult patterns in each size, the most expensive is the miniature teacup...if it's a Shelley at least. I have seen them go for almost $1,000! Amazing! So there you go! As Goldilocks says....sort of...this size may be too big, this size may be too small...but there's sure to be a teacup that's just the right size!

And to put IN that teacup, I just got my tin of Christmas Tea from Murchies Tea in Canada. Murchies is the tea shop we always visit in Victoria, BC Canada which is our closest big city. But knowing we wouldn't get over ther before Christmas I mail ordered the tea...and I LOVE it!Black tea, orange peel, cinnamon, cloves and vanilla. I thought it was orange and vanilla prevalent with milder spices than Harney & Sons Christmas tea. It's now my favorite!

And to go with the tea, this is what I am baking for Thanksgiving day....Cranberry Pumpkin Upside Down cake from MyRecipes.com

Ingredients

1/4 cup butter, plus more for pans 

1/2 cup firmly packed light brown sugar 

1 tablespoon dark or light rum

1 1/3 cups cranberries 

2/3 cup toasted coarsely chopped walnuts 

2 large eggs 

1 cup canned pumpkin 

1/3 cup canola or other vegetable oil 

1 cup granulated sugar 

1 1/2 cups all-purpose flour 

1 1/2 teaspoons baking powder 

1 teaspoon cinnamon 

1/4 teaspoon salt 

Lightly sweetened softly whipped cream 

Preparation

1. Preheat oven to 350°. Butter a 9-in. square pan and line the bottom with parchment paper.

2. In a small saucepan over medium heat, melt butter. Whisk in brown sugar until blended. Remove from heat and whisk in rum. Pour mixture into prepared pan, evenly covering the bottom.

3. In a small bowl, combine cranberries and walnuts; arrange evenly over brown sugar mixture.

4. In a large bowl with a mixer on medium speed, beat eggs, pumpkin, oil, and granulated sugar until smooth. In another bowl, stir together flour, baking powder, cinnamon, and salt. Stir flour mixture into pumpkin mixture. Spread batter evenly over cranberries and walnuts.

5. Bake until a skewer inserted in the center of cake comes out clean, 35 to 45 minutes. Transfer to a wire rack and let cool 10 minutes in pan. Run a thin-bladed knife between cake and sides of pan, then invert cake onto a serving platter. Remove pan and parchment, and let cool at least 20 minutes. Serve slightly warm or cool, with whipped cream.

Doesn't that sound good? I am looking forward to it! I hope you all have a wonderful Thanksgiving, and enjoy family, food, friends and blessings overflowing!

I wanted to let you know also that I my Black Friday Cyber Monday sale started early this year and is on now at with 15% off everything:

Antiques And Teacups

Antiques And Teacups At Etsy

Here is a list of some of the blog parties I am joining...hope you can visit and enjoy their creativity! And here is the Linky for your tea related posts...remember that it is SSLLOOOOWWW so be patient! Thanks for joiing me!

A Return to Loveliness

                                              Time For Tea

 Tea Cup Tuesday

 Tea Cup Tuesday 

 Friends Sharing Tea

 Share Your Cup Thursday

An InLinkz Link-up