I have been entering the Twitter competition #TwitterSister for many month, during the weeks I have followed many other artisan and small company’s whilst networking with many like-minded people.
I am pleased to say that on June 8th 2017 I was given the honour of becoming a #TwitterSister. The badge was provided by @AquaDesignGroup
During May 2016 I had the great privilege of attending the European Archery Championships market which took place in Nottingham city square. Whilst we were trading Sir Patrick Huston qualified for the Olympics in Rio, who has a world ranking of 39. During this event we were privileged to meet lots of world class archers from many country’s as well as many who had competed in the invictus games earlier in the year.
During the Championships there was a twitter group #TeamFlatCap in support of the British team, we all sported our flat caps where #EveryRoadtoRio was the saying of the weekend.
We had the pleasure of meeting LCpl Angelito Barbierato Currently a soldier in the Royal Electrical Mechanical Engineers, who won gold in the Archery Open Recurve and was part of the team with Chris Macfayden and Carl Tarry who won gold for the Team Open Recurve at 2016 Invictus games in Orlando Florida. Where the U.K. once again became the big winners of the games, taking home 131 medals (49 gold, 46 silver and 36 bronze).
Kieran Slater from Gloucester came to our stall and proudly showed off his silver medal and is placed at 89 in the world ranking.
I also had the pleasure of meeting up with Amy Oliver from Rotherham who started archery in 2001 and made her international debut in 2006 and is placed at 146 in the world ranking.
Hazel Chaisty from Glossop was part of the Paralympic team and was a great inspiration to one and all, won a team bronze medal at the European champion ship in 2014, team bronze at the Dutch Para tournament in 2015 and a team bronze at the European Championship in 2015.
All tea is made from the processed leaves and buds of the evergreen ‘Camellia sinensis’ bush. There are a huge variety of teas, however, generally classified by the size of the leaves and the way in which they’re treated. The flavour will vary according to the conditions in which the tea is grown, the soil and climate, the way the leaves are harvested and the manner in which they’re processed after picking.
The tea most widely drunk in the UK is ‘black’ tea. Its characteristic colour and powerful flavour come from the fermentation or oxidation process by which it’s produced. The majority of black tea goes into blends such as English breakfast tea; commercial blends can contain up to 30 different teas. A few varieties are famous in their own right, such as Assam and Darjeeling. Flavoured teas - black tea flavoured with ingredients such as jasmine, chrysanthemum, dried fruit or fruit oils – are also available.
Tea is grown in India, Sri Lanka, East Africa and China. The teas produced by each country have unique properties: Kenya, for example, produces excellent, bold-flavoured black tea that is much used in blends, while well-flavoured, bright and strongly coloured Malawi tea is popular for blending.
Tea can be used in cooking to soak dried fruit, make syrups for poaching fruit or to smoke fish and poultry.
A liqueur coffee, as its name suggests, is a coffee brew with a 25-ml shot of liqueur. This drink is usually served in a clear, clean, pre-heated, liqueur coffee glass with the coffee and cream separated for good visual and taste effect. The liqueur of choice is added first with a teaspoon of raw cane sugar mixed in. The glass is then filled to within an inch of the top with good, strong, fresh filter coffee. Fresh, chilled, additive free, slightly whipped cream is then poured carefully over the back of a cold teaspoon, so that it floats on top of the coffee and liqueur mixture. The sugar is required in the coffee mixture to help the cream float.
Gaelic coffee is made with Drambuie.
Irish Coffee is made with Whiskey
Napoléon Coffee Brandy
Keoke Coffee is made with Kahlúa
English Coffee is made with Gin
Calypso Coffee is made with Tia Maria
Jamaican Coffee is made with Rum
Monk's Coffee is made with Bénédictine
Seville Coffee is made with Cointreau
Russian Coffee is made with vodka
Karsk coffee is made with Poteen
Enjoy making and drinking your liqueur coffee.
I have entered a Twitter competition on many occasions run by Andy Quinn from Aqua Design Group with the Twitter handle @ADG_IQ You have to tweet him with a description of your company with the hashtag #QueenOf on a Wednesday, or if you are a man you can enter the #KingOf on Tuesday and you too could be on #RoyalConnection
I have entered this for several weeks before winning on December 1st. We were awarded the title of #QueenOfBlendedLeafTea This was a very exciting time for us leading to many new followers and lots of new orders on our web site www.artisan.expert as well as lots of new “cyber friends” If you have an on-line business or presence I would definitely recommend you give it a go, after all if you don’t enter you cant win.
Tea instead of flowers. Maybe some of us have happened upon this fancy tea specialty while looking for a very special present. Blooming Teas or Tea Flowers are a sophisticated form of Chinese handcraft, which requires much patience and a sure instinct. Blooming teas have a long tradition in Oriental culture and are often presented as a sign of esteem. They are often used on formal occasions as small gifts or offered when particularly important guests are present. The small, decorative bundles are made principally with carefully selected fresh leaf tips of white or green tea. Before production, the leaf tips are humidified so that they can be bent without being damaged. An expert flower binder then ties the leaves using a thin cotton thread and transforms them into small works of art. Pretty flowers are often placed in the heart of the wreath of tea leaves. The creation of one ball of tea can take up to fifteen minutes. Blooming tea is available in several shapes, eg. balls, hearts or bouquets. The tying process is followed by drying.
Real beauty comes from the inside. Once hot (no longer boiling) water is poured onto the blooming tea, it slowly opens and reveals its whole glory. Enjoy the magnificent spectacle of the flower slowly emerging from its leafy bed. The performance can take from 5 to 10 minutes according to the shape and size of the tea flower. It is best to use a glass teapot as the glass’ magnifying effect amplifies this particularly attractive sight. You can infuse blooming teas up to four times successively. During the first infusion, the leaves soak up a lot of water and do not release their full flavour. The second infusion is probably the best and should be left to infuse for 5 to 6 minutes
Last weekend August 6th & 7th we went to Cromford in Matlock, the event location was amazing as it should be as it’s a World Heritage Site. From these buildings Sir Richard Arkwright developed technology that changed our world. After half a century of neglect leading to dereliction, dilapidation and contamination it was rescued by the Arkwright Society which saved it from demolition. It has now obtained a Grade 1 listing to protection, however more than half of the site remains derelict.
There are also some fantastic shops including a Christmas shop and ice-cream from the local dairy Bradwells, with delicious flavours from Vanilla, Salted Caramel, or Strawberry to name just a few, either in cones or tubs.
This amazing place has a nice little café and plenty of Pay and display parking available and is open every day except Christmas Day.