It's warm and windy today for Tea Time Thursday. The rest of the nation is blanketed in freezing cold temperatures, but we are experiencing spring like weather in the Pacific Northwest. Unfortunately, our snow pack is 58% of what it should be at this time of the year. So, as most of you are shivering, we are hoping for some more winter weather!
I also want to thank all of you for your kind words and prayers for my friend's family. His service will be on Saturday. As difficult as the day will be, Jim and I will be there to honor Tim's life and support his family.
Today, I'm sharing my little collection of mustard pots. They are small little pots that were placed on the table to serve mustard. They are perfect for mustards and other goodies on your tea table too....clotted cream, marmalade or jams. Sometimes, they are called wet mustard pots, which is why they have little spoons. After mustards were "prepared", a spoon was needed to serve the mustard which was dry mustard mixed with oil and vinegar.
This is my first and favorite little pot. My dear friend LaVonne sent it to me a few years back.
It is beautiful and is marked Germany on the bottom. She gave it to me as it is decorated with Forget~ Me~ Nots, which has a special meaning for all of us Tasha Tudor fans.
I think it is hand painted, however, it is not signed. It is trimmed with gold and has a perfect little serving spoon with it .
I went on the hunt for others and actually, they are reasonably priced and small. None of my other pots are marked and some have lost their spoons along the way, but I like each one. Two are the same blank but decorated differently.
When I was looking for some information on the little pots, I found a lot of information on Colman's Mustard. Most of us probably have a box or tin in our spice cupboard.
There is actually a Colman's Mustard Museum in Norwich, England. Wouldn't that be fun to visit?
The mustards that we use on our meats and sandwiches developed from the dry form of mustard that was milled like flour from tiny mustard seeds.
I am not a yellow mustard fan, but I do enjoy German coarse mustards and many of the flavored specialty mustards. Are you a mustard fan?