Tea for Two

            I satisfied my craving for tea and scones this afternoon. Okay, fine, it was more like I scratched the itch I felt for clotted cream. What the bloody hell is that stuff? The name alone suggests I will have a heart attack at an early age if I consume too much. But, wow, is it TASTY. Also known as Devonshire cream, this substance is essential to any Devon cream tea. I dined at a cute little restaurant called Teapod. The atmosphere was pleasant. I welcomed the brightly painted walls/furniture, which included pastel green, orange, and (my favorite) pink. I chose to drink a black, loose-leaf dark vanilla cream tea. Tom sipped on a Lapsang Souchong (also black tea). We were served a small scone with pots of strawberry jam and clotted cream. There was also a butter pat, but I knew I was not going to bother with that, and instead consumed the whole dish of clotted cream. The texture is reminiscent of Fluff. The flavor is sweet, milky, like butter mixed with whipped cream. Rich, smooth, and perfectly paired with a sweet tea, clotted cream is a must-have topping on a scone. Apparently, Teapod has unbeatably low prices on their Devon cream tea. This makes me anxious to purchase cream tea anywhere else. Again, I have found myself complaining about how expensive it is to eat ANYWHERE in central London. But one cream tea was essential. Now I just have to refrain from buying a fat jar from the grocery store. What a challenge to my self-discipline!
 

I was too cheap to buy it, but I wonder what makes it "Boston" chicken chowder?