Tea & Cookies is the result of a serendipitous accident. Stuck at home with a long bout of the flu, Tea curled up in her pajamas and read food blog after food blog, quickly becoming hooked. A writer for many years and an avid cook since childhood, it was inevitable that she would eventually tiptoe out onto the internet and add her voice to the passionate chorus.
Why Tea? Tea is a nickname bestowed by my oldest friend. Many of the dearest people in my life call me Tea, including little nieces who charmingly calls me "Ti-ti." Hearing it aways makes me feels as if I am amongst friends.
Why do I blog anonymously? While I have no problem with my blog readers knowing who I am, I’d prefer my clients and other professional colleagues didn’t find my blog. I’m pretty sure none of them need know what I had for dinner last night or how I feel about cabbage these days. This is why you won't find my name listed here. I do, however, link to publications that include my writing. For the insatiably curious or morbidly fixated, I am not hard to find.
UPDATE: seeing as I have a book—yes, a foodish book—being published, that anonymous thing is going to fall by the wayside pretty darn soon. Hey, those of you who have been around from the start can always say you knew me back when...well, back when you didn't know my full name.
Where are the cookies? I’m not much of a baker it is true, and for this I am truly sorry. The name was picked long before I ever thought of starting a food blog. Trying to comment on a friend’s blog, I was forced to claim one of my own (darn Blogger software). Tea & Cookies was the first thing that popped into my mind. Six months later the name was waiting for me—almost sickeningly cute. Had it been planned I would have picked something more accurate—like Tea & Long-Ramblings-About-Farmers’-Markets-and- Meyer-Lemons; hindsight is 20/20.
What are food stories? This site has evolved into what can most closely be called food stories—vignettes and essays about food and everything that surrounds it, often but not always accompanied by recipes.
Sure I'm happy to talk about pie dough, but I'm more curious about where the recipe for blackberry pie came from, who treasured and eventually passed it along, and how a mere taste is able to bring back the smells, sights, and sounds of my childhood in such crystalline detail that my entire young life seems encapsulated in a single spoonful. It is the intersection of food and life that I find most fascinating; food connects to every piece of our life and feeds us in ways that extend far beyond the belly. I'm in love with farmers and artisanal food producers and all the passionate people engaged in the hard and honorable work of keeping us fed and happy.
The photos Early photos are accomplished with a Canon Powershot S2 IS, though I've since upgraded to a Canon XSi. I'm not a professional photographer, more of an enthusiastic amateur. Anything that comes out well is due to natural lighting and sheer good luck—though I've learned a bit as I've gone alone. I also owe a huge debt to the photogenic nature of fresh, farmers' market produce.
Who are you, really? I’m a Bay Area native; a writer since as long as I can remember (journalism, travel, art & culture commentary, outdoors & environmental topics, fiction when I'm feeling frisky); a publishing industry veteran; and I’ve been cooking practically since I could reach the stove.
I’m also defined by the time I’ve spent living in other countries—both Europe and Asia. This has left me with a great appreciation for diversity and the strong belief that there is nothing strange about having soup for breakfast.
Can I email you? But of course! I would love to hear from you, and will respond as promptly as time and my current schedule allows (no promises on speed, but I'll do my best). PR reps looking for product coverage should keep in mind that this isn't really that sort of blog. For everything else, I can be reached at: tea_austen[at]yahoo[dot]com
Thank you for joining me here at Tea & Cookies. Your comments, emails, and sheer presence here makes the adventure all the more enjoyable .
Pull up a kitchen stool and make yourself at home, I'll try to find you a cookie.
2.21.2007
Look Who's Talking About Tea & Cookies
Tea & Cookies included in international list of top food blogs.
"Charming stories accompany yummy recipes."
Tea & Cookies wins annual Food Blog Award!
Best Post category award given to Polenta and Mushrooms and Love Past.
Wine Country.com: 5/22/08
Food Blogs to Make Your Mouth Water
Popular blog, Tea & Cookies…focuses as much on the stories behind the food as the good stuff itself…In addition to lush photography, the entry is sprinkled with candid commentary tracing the parallels between baking and life… it's an honest, endearing and educational look at the ruminations of an amateur chef, served up with a delicious side of life lesson.
Simply Recipes: 8/1/07
Food Blogger Spotlight on Tea & Cookies
Some blogs you just want to curl up with and read, like a good book or a juicy magazine. Tea Austen's Tea & Cookies blog is one of those blogs, not to be skimmed, but to be read thoughtfully, so that the beauty of the Tea's words and photos have time to sink in and dance around your synapses.
Philadelphia Style Magazine: Nov. 2007
The Dish on Food Blogs
Tea & Cookies: This San Francisco-based blog offers a hodgepodge of culinary commentary and recipes. The site’s mission is to cover “the intersection between food and life,” and it regularly reminds readers just how closely these two are intertwined.
Food Network: Food Blogs Making us Hungry 1/30/07
Tea & Cookies is recommended as "one of the food blogs making us hungry" by the Food Network
Well-Fed Network: 2006 Food Blog Award Nominations: 1/3/2007
Diary of a Mad Food Blogger post from Tea & Cookies is shortlisted for Best Post award in annual food blog awards
Foodite: Take a Break for Tea and Cookies: 2/28/06
A refreshing post that has sparked the interest of the entire food blogosphere: Diary of a Mad Food Blogger from Tea and Cookies...tells the story of all food bloggers.
Slashfood: Diary of a Mad Food Blogger: 2/25/06
With the colorful commentary of her day-by-day descent into the addiction, it's easy to see how one can quickly become mad about food blogging.
Today's Homemaker Newsletter: 7/15/07
Tea & Cookies - One of those rarities that you want to read. every. word.
Jennifer Jeffrey: 2/27/07
This post by Tea . . . It’s one of the best pieces of food writing I’ve seen lately.
Gluten-free Girl: Blog Day, 2006: 8/31/06
Everyone should be reading Tea and Cookies
Vanilla Garlic: Sushi, Lemonade, Pesto, & Tea: 8/13/06
If you want to read some high quality writing accompanied by top notch photography, make sure you go check her out
They Call Me Mommy: 8/5/07
Tea and Cookies - Beautiful, wonderful, delicious, thoughtful, graceful...food and words at their finest.
Foodstuffs and More: If It Has To Be Done: 3/8/06
"If you are going for art, do it like Tea does it."
Our Adventures in Japan: 7/27/07
the topics that Tea posts about are thought-provoking and her photos are delicious.
Writing Under a Pseudonym: 4/11/07
Tea, of Tea and Cookies, combines two artistries: those of food and those of writing, in her food blog...Every word is delicious and she makes me think and pause and meditate before I eat.
Lulu's Bay: 3/28/07
I found a kindred spirit, Tea & Cookies , a food blog that just spoke to my heart...Diary of a mad food blogger had me rolling around, squirming, sqealing and generally delighted. Glorious words, recipes, food obsession and stories.......perfect!
Food Musings: 2/24/07
If you haven't yet read [Tea's] paean to the market in winter, it might change your mind about braving the sharp winter winds.
Cream Puffs in Venice: Cin Cin!: 4/30/06
If you want to read some more lovely prose about citrus…check out some of Tea's posts at Tea and Cookies. Her writing makes you want to immerse yourself in a garden of lemon trees!
Cocinalia: 3/7/06
Tea and Cookies, es el Diario de un loco food blogger
Chez Pim: Bits and Pieces: 2/26/06
First stop at a new food blog, Tea and Cookies, where a certain Ms.Tea meticulously documented her farcical—if also a little alarming—descent into food blog madness
Zen Foodism: Favorite Foodism of the Week: 2/26/06
If you’re a food blogger, you will really relate to The Diary of a Mad Food Blogger
My Favorite Plum: Golden Morning: 3/3/06
Tea over at Tea and Cookies had me giggling away this week at her Diary of a Mad Food Blogger
Maman Poulet: Spring is Sprung: 3/2/06
Tea and Cookies documents her decent/assent into blogging! It’s very funny, don’t eat anything whilst reading it or you might choke!
The Kitchen Pantry: Vivamente consigliato: 2/17/06
Andando per food blog in un grigio e deprimente pomeriggio milanese, mi sono imbattuta in questo post che ha decisamente risollevato il mio morale!
Becks and Posh: Diary of a Mad Food Blogger: 2/24/06
This is a post that food bloggers anywhere in the world will enjoy
Food Musings: Required Reading for All Food Bloggers: 2/24/06
When Tea sent this to me, I read it and wept. And laughed. And howled
Looking For a Recipe?
Are you looking for a recipe that has been featured on Tea & Cookies? Below is an index of everything that as been posted thus far—in categories that mostly make sense. Please, dig in and enjoy.
BREAKFAST DISHES
Agnes O'Sullivan's Irish Soda Bread
Market Morning Pancakes with Raspberries
Zazie's Ricotta Pancakes with Lemon Curd and Raspberry Sauce
Spaghetti Pancake
Lemon Blueberry Buckwheat Pancakes
SALADS
Escarole Salad with Avocado
Fiesta Corn Salad
Greek Salad
Greek Lentil Salad
Raw Butternut Squash and Arugula Salad
Red Quinoa Salad
Salad Nicoise
Shana's Surprising Cabbage and Carrot Salad
Spring Salad, with peas, radish, and lemon
Tabla White Bean Salad with Fennel and Red Onion
Tatsoi and Warm Scallop Salad
Wilted Asian Greens
SOUPS
Almost Spring Sorrel Soup
Austrian Garlic Soup
Chicken Ginger Soup with Noodles and Bok Choy (Chinese Grandmother Soup)
Jamaican Squash Soup
Lemon Ginger Chicken Soup with Rice
Quick Comfort Chicken Soup
Roasted Butternut Squash and Garlic Bisque
Super Sour Sorrel Soup with Mushrooms (vegetarian version)
Tasty Tortilla Soup
Tomato Soup, Two Ways
SANDWICHES & ASSORTED LUNCHABLES
Stuffed Pita Pockets
VEGETABLES & VEGETARIAN DISHES
Asparagus with Meyer Lemon Vinaigrette and Preserved Lemon
Ginger Glazed Squash with Collard Greens
Green Beans with Walnuts and Goat Cheese
Greek Baked Vegetables with Tomato Sauce and Feta
Greek Lentil Salad
Greek White Beans
Mushrooms with Polenta and Taleggio Cheese
Roasted Beets with Orange Juice Vinaigrette
Roasted Root Vegetables (Comfort in Many Colors)
Roasted Romanesco
Roasted Sweet Potatoes
Saag Paneer, Indian spinach and cheese
Tomatoes—oven-dried, confit & sauce
White Bean Salad with Fennel and Red Onion
Wilted Asian Greens (Tatsoi & Mizuna)
Zucchini Stuffed with Couscous, Pinenuts & Feta
Zucchini Noodles with Sesame
MEAT & FISH
Flank Steak with Chimichurri Sauce
Flank Steak with Chimol (Salvadorean Salsa)
Mary Ladd's Planked Salmon
Salad Nicoise
NOODLES, PASTA, PIZZA, RICE & GRAINS
Chimichurri Pasta
Chirashi-Zushi (Scattered Sushi)
Russian Pelmeni
Best Mac & Cheese, ever
Pasta Salad with Sorrel & Feta (Spring Birthday Pasta Salad)
Pad Siew (Thai noodles with chicken and broccoli)
Pasta with Lemon, Prosciutto & Olives (Boyfriend Pasta)
Polenta with Mushrooms and Taleggio Cheese
Provencal Pizza (Tomato-Gruyere and Pissaladiere)
Pasta Puttanesca, Plus
Red Quinoa Salad
Quinoa with Avocado (China Forbes Quinoa)
Spaghetti Pancake
Sushi, make your own
Zaru Soba, cold buckwheat noodles
PICKLES, PRESERVES, SAUCES & MISC.
Beet Pickled Radishes
Blackberry Jam
Chimichurri Sauce
Chimol (Salvadorean Salsa with radishes)
Lemon Marinade & Dipping Sauce
Meyer Lemon Marmalade
Peach Jam & Lemongrass Peach Butter
Raspberry Curd
Strawberry Jam
White Bean Hummus
Paneer, Indian Cheese
JAPANESE FOOD
Chirashi-Zushi (Scattered Sushi)
Yaki Nasu (Japanese grilled eggplant)
Yose Nabe (basic vegetable nabe/stew)
Yukimi Nabe (winter stew with grated diakon)
Sushi, make your own
Zaru Soba, cold buckwheat noodles
DESSERT & BAKED GOODS
Agnes O'Sullivan's Irish Soda Bread
Brownies, Allergy free
Chocolate Apricot Nut Cookies
Cranberry-Orange Bread/Blueberry-Lemon Bread
Double Good Blueberry Pie
Linzer Heart Cookies
Mrs. B's Nanny's Shortbread
Panforte
Pita Bread
Sebastopol Blackberry Pie
Singapore Ice Cream
Ultimate Lemon Pound Cake
BREAKFAST DISHES
Agnes O'Sullivan's Irish Soda Bread
Market Morning Pancakes with Raspberries
Zazie's Ricotta Pancakes with Lemon Curd and Raspberry Sauce
Spaghetti Pancake
Lemon Blueberry Buckwheat Pancakes
SALADS
Escarole Salad with Avocado
Fiesta Corn Salad
Greek Salad
Greek Lentil Salad
Raw Butternut Squash and Arugula Salad
Red Quinoa Salad
Salad Nicoise
Shana's Surprising Cabbage and Carrot Salad
Spring Salad, with peas, radish, and lemon
Tabla White Bean Salad with Fennel and Red Onion
Tatsoi and Warm Scallop Salad
Wilted Asian Greens
SOUPS
Almost Spring Sorrel Soup
Austrian Garlic Soup
Chicken Ginger Soup with Noodles and Bok Choy (Chinese Grandmother Soup)
Jamaican Squash Soup
Lemon Ginger Chicken Soup with Rice
Quick Comfort Chicken Soup
Roasted Butternut Squash and Garlic Bisque
Super Sour Sorrel Soup with Mushrooms (vegetarian version)
Tasty Tortilla Soup
Tomato Soup, Two Ways
SANDWICHES & ASSORTED LUNCHABLES
Stuffed Pita Pockets
VEGETABLES & VEGETARIAN DISHES
Asparagus with Meyer Lemon Vinaigrette and Preserved Lemon
Ginger Glazed Squash with Collard Greens
Green Beans with Walnuts and Goat Cheese
Greek Baked Vegetables with Tomato Sauce and Feta
Greek Lentil Salad
Greek White Beans
Mushrooms with Polenta and Taleggio Cheese
Roasted Beets with Orange Juice Vinaigrette
Roasted Root Vegetables (Comfort in Many Colors)
Roasted Romanesco
Roasted Sweet Potatoes
Saag Paneer, Indian spinach and cheese
Tomatoes—oven-dried, confit & sauce
White Bean Salad with Fennel and Red Onion
Wilted Asian Greens (Tatsoi & Mizuna)
Zucchini Stuffed with Couscous, Pinenuts & Feta
Zucchini Noodles with Sesame
MEAT & FISH
Flank Steak with Chimichurri Sauce
Flank Steak with Chimol (Salvadorean Salsa)
Mary Ladd's Planked Salmon
Salad Nicoise
NOODLES, PASTA, PIZZA, RICE & GRAINS
Chimichurri Pasta
Chirashi-Zushi (Scattered Sushi)
Russian Pelmeni
Best Mac & Cheese, ever
Pasta Salad with Sorrel & Feta (Spring Birthday Pasta Salad)
Pad Siew (Thai noodles with chicken and broccoli)
Pasta with Lemon, Prosciutto & Olives (Boyfriend Pasta)
Polenta with Mushrooms and Taleggio Cheese
Provencal Pizza (Tomato-Gruyere and Pissaladiere)
Pasta Puttanesca, Plus
Red Quinoa Salad
Quinoa with Avocado (China Forbes Quinoa)
Spaghetti Pancake
Sushi, make your own
Zaru Soba, cold buckwheat noodles
PICKLES, PRESERVES, SAUCES & MISC.
Beet Pickled Radishes
Blackberry Jam
Chimichurri Sauce
Chimol (Salvadorean Salsa with radishes)
Lemon Marinade & Dipping Sauce
Meyer Lemon Marmalade
Peach Jam & Lemongrass Peach Butter
Raspberry Curd
Strawberry Jam
White Bean Hummus
Paneer, Indian Cheese
JAPANESE FOOD
Chirashi-Zushi (Scattered Sushi)
Yaki Nasu (Japanese grilled eggplant)
Yose Nabe (basic vegetable nabe/stew)
Yukimi Nabe (winter stew with grated diakon)
Sushi, make your own
Zaru Soba, cold buckwheat noodles
DESSERT & BAKED GOODS
Agnes O'Sullivan's Irish Soda Bread
Brownies, Allergy free
Chocolate Apricot Nut Cookies
Cranberry-Orange Bread/Blueberry-Lemon Bread
Double Good Blueberry Pie
Linzer Heart Cookies
Mrs. B's Nanny's Shortbread
Panforte
Pita Bread
Sebastopol Blackberry Pie
Singapore Ice Cream
Ultimate Lemon Pound Cake
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