This week we went to an amazing show that shows the epitome of Newfoundland hospitality: Come From Away. For those who don’t know the show, it’s about the time when many planes were diverted to the Gander airport on Sept. 11, 2001, because of the attack on the towers in New York City. Thirty eight planes landed in the small town of Gander, population around 9000 people, that day and the show explores how the town stepped up to take care of thousands of people that week. We laughed, cried, and moreover, felt an incredible sense of pride. Pride in Newfoundland and they way people banded together to help.
There are so many memorable moments in the show, but there’s one small thing that stuck with me because I created this crazy food blog. It’s a knock-knock joke. There are two women who become friends. One is Beulah who’s in charge of all the stranded passengers when they are being roomed at the Elementary school. The other is Hannah, from New York, who’s is trying to contact her son, a firefighter. They form a friendship and keep in contact when Hannah goes back to the US.
In order to break the tension Hannah offers a knock-knock joke. She’s tells Beulah that Newfoundlander’s aren’t good at knock-knock jokes. Beulah asks why. She’s told by Hannah to set up the joke. “Knock, knock?” asks Beulah. “Come on in, my dear,” replies Hannah, “I’ll put the kettle on for ya.”
That little joke describes Newfoundland. We’ll always have the kettle on, no matter what time of day or night.
Nowadays, I’ve discovered a liking to a small shop you may of heard of: David’s Tea. There are many shops found around the country and I love all their flavours.
BUT tea is not just for drinking. You can bake with it as well. Or you can steep the tea and use the liquid in place of water or milk in your baking. You can even grind the tea and add it to your cookie or cake batters. The easiest way is to add it to my recipe for shortbread, just leave off the glace cherry.
Shortbread has a nice buttery flavour and takes well to some teas. You just need to add a couple of tablespoons to the batter just before you put it in the piping bag. Make sure to grind the tea though. If you have pieces which are too big, then it will clog the bag. Bake as directed and you’ve got a brand new cookie.
Some of my favourite flavours of tea to use: peppermint, vanilla, earl grey, or any fruit tea. Experiment and leave me a comment.