Because most of my visits to Corgi Cottage came during winter months, Tasha often spent time baking various savory treats, from a scrumptious poppy seed coffee cake to her trademark brownies. One time after the wind had blown out the pilot on her gas water heater located in the space outside her greenhouse, Tasha was going to call Seth to assist her in relighting the appliance. But together, she and I managed to restart the pilot and Tasha declared that we must celebrate our female victory with a tea. So she stoked her stove and rolled out biscuit dough laced with shredded Vermont sharp cheddar cheese and set the rounds to baking. As Tasha measured tea into her teapot, she explained why she preferred the Mark T Wendell blends.
“If you open up a teabag from a grocery store, most of its contents look like dust. But you can see full leaves in these blends, and that is why they taste superior.”
Soon, Tasha placed golden-brown biscuits dotted with melted cheese on a blue and white plate, and I brought the teacups and saucers to the hearth where the teapot was steeping. We munched away while continuing a discussion about tea, and why Tasha believed in adding warm milk to her tea also improved the tea’s flavor.
On another afternoon when Tasha expected additional guests for tea, she sculpted a blueberry pie. In many ways, baking could display her skills to weave a flaky pie crust into lattice work that resembled one of the baskets she had created. Or she might draw a wren in the top of the crust and carefully cut the image in order to release steam and bubbling juices.