Tagged Tea & Victorian Food


Supporting Artists Outside of Conventions – Buying Indie Gifts

Tough times, Gentle Reader. With a number of conventions cancelled, many of the friendly vendors that I look forward to seeing and buying pretties from are hurting. If you’re scared and strapped for funds right now, you can always put a little good out into the world by reviewing a book, or a craft person […]

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Miss Gail Cooks with Tea: Pumpkin Chai Tiramisu

By request, Gentle Reader (and because you know me and tea… why not cook with it?) Here is my Pumpkin Chai Tiramisu recipe! I’m thinking of having Lovejoy cook this in one of the San Andreas Shifter books. I have already posted Isaac’s open faced omelet which is in The Omega Objection. Pumpkin Chai Tiramisu INGREDIENTS […]

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Gail Carriger & Madame Askew Talk Tea (Video)

Miss Gail Welcomes Madame Askew for her very first Co-live! I hope you enjoy this, Gentle Reader, we dive deep into TEA! Links you might want after watching this! Madame Askew’s Page The ladies sample 2018 Supreme High Mountain Jin Xuan Milk Oolong (thanks Sally!) Apparently you drink oolong 2x, with two rounds of water. […]

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Gail Carriger & Madame Askew Talk All Things Tea (Video)

Please welcome steampunk maven, mistress of Tea Dueling, and fellow lover of all things sacred leaf to the blog today, Gentle Reader. Madame Askew! In this video Madame Askew and I talk about all things tea related. We share our love, discuss blends, pairing, thoughts on where and when and who shoudl drink what and […]

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Resources For Victorian Food & Tea From Gail Carriger (Special Extras)

Let’s talk about one of my favorite things, Gentle Reader, Victorian FOOD! Here’s all things… Victorian Food Planning a Traditional Victorian Dinner Party & A Victorian Meal in Modern Times Stocking Your Victorian Kitchen, 1888 How the Victorians Describe Italian Food Weird Victorian Recipe Moment – Sweet Macaroni Pudding In Which Tamora Pierce Has Victorian Breakfast […]

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Alexia’s London: Supper September 14, 1876 (Behind the Magic)

Supper for Today, 1876, in a London Townhouse Roast Boned Leg of Mutton – bone hole filled with minced veal and brown gravy Partridges – with gravy Vegetables – turnips cut into fanciful shapes, boiled in a weak broth, served with a white sauce and toast sippets Custard Pudding – made with cream , nutmeg, […]

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