Susannah Seton is the author of Simple Pleasures of the Home, Simple Pleasures of the Garden, Simple Pleasures for the Holidays, and coauthor of Simple Pleasures: Soothing Suggestions and Small Comforts for Living Well YearRound. She lives in Berkeley, California, with her husband and daughter.

CHAPTER 1

"Tea, thou soft, thou sober, sage, and venerable drink ..."—Colley Cibber

On cold winter nights, nothing beats curling up in front ofthe fireplace with a cup of hot tea and a good book. Themug warms my hands; the delicious liquid warms my insidesgoing down. My personal favorite is Earl Gray. I love that flowery,mysterious flavor—but no milk and sugar for me. I like minestraight. Recently, though, I have been drinking herbal teas—besidethe fact that they are caffeine-free, they have all kinds ofhealth benefits. I like to make my own. It's easy—as long as youdon't combine different herbs. Just stick to one herb at a time(professionals call them simples). There's something about makingthe simple and then drinking it later that feels like a bit of a homeyritual to me.

Herbal Tea Infusions for your health can be found on pageseighteen through twenty. Simple Pleasures of Tea offers recipesfor a range of teas (herbal and black), along witheasy recipes for delicious baked treats to accompanyyour teatime, alone or with company. Thereare also ways in here you'd never imagine to usetea—giving your plants a cup of tea for nourishment,for example, and treating yourself to asteaming tea facial. Drink, eat, and pamper yourselfto your heart's content.

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We lift our tea cup—of course it is of the finestold India or Chinese porcelain (egg shellpreferred)—to our lips. Rest—PeaceAmbrosia! We are at one with the gods.They of Olympus with nectar and dampclouds have nothing on us with our sparklingfire and tea inspiring and recreating us.

—Alice Foote McDougall

SUN TEA

Sun tea is great because it has a mellower flavor than brewed tea.Drop four teabags in a quart pitcher of water (the pitcher must beglass). Cover to keep out bugs and put the pitcher outside in the fullsun. After a couple of hours, when the sun is really hot and you aretoo, remove the teabags. Add ice and serve.

For a variation, use a peach fruit tea. When the tea is ready, cut upa chilled peach into bite-sized pieces and add to the tea. Serve immediatelyfor a one-of-a-kind refresher."

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Is it so small a thingto have enjoy'd the sun,To have lived light in the spring,To have loved, to have thought, to have done?"

—Matthew Arnold

STUFFED BAKED PEACHES

10 fresh peaches, pitted and halved
1 egg yolk
7 tablespoons butter, softened
1 cup of crushed Amaretto di Saronno cookies

Remove one spoonful of peach flesh from each peach and puree; setaside. Cream 6 tablespoons of butter in a bowl, stirring in egg yolk,peach puree, and crushed cookies until well combined. Fill each peachhalf with a generously rounded scoop of the mixture.

Place the peach halves, open side up, in a large glass casserolewith the remaining tablespoon of butter, and bake in a preheatedoven at 375° for 5–7 minutes or until cookie mixture is lightly browned.Serve peaches at room temperature with crème fraîche or ice cream.Serves 10.

GIVE YOUR PLANTS A CUP OF TEA

Don't throw leftover herbal tea away—use it to water yourhouseplants. But be sure it is caffeine free; plants like teaas long as it is "unleaded."

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Green fingers are the extensions of a verdant heart.

—Russell Page

SUREFIRE RHUBARB - STRAWBERRY CRISP

Summer is the time for this treat.

3 cups rhubarb, sliced
2 cups strawberries, whole or sliced
juice from one lemon
1 stick butter, softened
1 cup granulated sugar
1 cup flour

Preheat oven to 400°. Combine rhubarb, strawberries, and lemonjuice in a 9-by-13-inch baking pan. In a medium bowl, combine thebutter, sugar, and flour until crumbly and then spread over rhubarbmixture. Bake uncovered for 20 minutes or until crisp is bubbly andtop browned. Serves 6.

SIMPLE SUMMER REFRESHERS

Freeze little slices of lemon or lime into your ice cubes fora pretty and refreshing touch in iced tea or other colddrinks. You can also freeze orange or cranberry juice into icecubes to add sparkle to lemon-lime soda.

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"A little of what you fancy does you good."

—Marie Lloyd

LEMON TEA BREAD

Here's a summer treat for those who grow lemon balm.

1 tablespoon finely chopped lemon balm
1 tablespoon finely chopped lemon thyme
¾ cup low fat milk
2 cups flour
¼ teaspoon salt
1½ teaspoons baking powder
6 tablespoons butter, softened
1 cup sugar
2 eggs, beaten
1 tablespoon grated lemon zest
juice of 2 lemons
confectioners' sugar, about ½¾ cup

Preheat the oven to 325°. Grease a 9-by-5-by-3-inch loaf pan. In asmall saucepan, gently heat the milk with the lemon balm and thymeuntil just before it boils. Remove from heat and let steep until cool.

Combine the flour, salt, and baking powder in a medium bowl.In a large bowl, cream the butter and sugar together until fluffy. Addthe eggs one at a time and beat well. Add the lemon zest, then partof the flour mixture, then some of the milk. Beat well and continuealternating until well combined.

Pour into prepared pan and bake for about 1 hour or until a toothpickinserted into the center comes out clean. While loaf is cooking,place lemon juice in a small bowl with enough confectioners' sugarto make a thick but still pourable glaze. Stir well.

Remove bread from pan and place on a wire rack that has beenset over a piece of waxed paper. Pour glaze over top and allow tocool. Makes 1 loaf.

HERBAL TEA INFUSIONS

Start with a handful of a dried herb of your choice (see listfollowing). Place it in a glass jar and put a stainless steelknife into the jar (to keep the glass from cracking). Pour boilingwater into the jar and stir. Put a lid on (a plate will do) and let situntil completely cool. Strain and store in the refrigerator. To servehot, bring to a boil on the stove or in the microwave.

COMMON HERBS FOR TEAS

Blueberry Leaves: A very delicious tea said to be beneficial for bloodsugar problems and varicose veins.

Dandelion Root: High in iron, manganese, phosphorous, calcium,magnesium, zinc, and potassium. A diuretic, it is reportedly good forthe liver by helping the body remove toxins.

Echinacea Root: Native Americans used it to healwounds. Modern folks swear by it when a coldor flu is coming on since it is said to boostthe immune system.

Fennel Seeds and Leaves: Good for theintestinal tract. A natural breath freshener.

Gingerroot: Good for digestion, nausea, and morningsickness. Is also said to aid circulation. Tea with this herb is madedifferently—simply cut off a slice of the fresh root, pour boilingwater over it, and let steep for ten minutes. (You probably will wantto add some sweetener like sugar or honey.)

Nettle: Reputed to be good for kidneys and an immune systembooster. Is high in many minerals and vitamins including iron,thiamine, and riboflavin.

BUYING HERBAL TEA

Most health food stores carry herbal teas in bags. But ifyou want to buy herbs in bulk (store in a dry, dark, glasscontainer), you can contact Blessed Herbs (800-489-4372) orHerbs, Etc. (888-694-3727).

CRANBERRY TEA

If your tastes don't run to herbal teas, try this wonderfully spicypotion instead. This makes enough for a crowd—try it on a...