June 2, 2012 | Everybody Else Is Already Taken

As I was growing up, in Japan, I have always been told “Never, never give up!” If you are familiar with Japanese culture, you know it’s a very Japanese sentiment. We say “Ganbare (Persevere)” all the time, in many different situations. It’s a quite useful phrase, actually.

When something isn’t working, I’d try to fix it somehow. First, I’d assess what exactly is wrong, and then see if I can fix it. If I can fix it, great. But what do you do if you just can’t? Do you just throw it out, ask others to help, or ???

When I’m going through a tough time, I just feel like giving up. I’m pretty strong-minded, and combined with my Japanese upbringing, “giving up” doesn’t come naturally to me.

But I’m starting to wonder maybe this is the sign that I should give in and surrender…

There is something I really wanted, but now it doesn’t look like it’s going to happen. Do I keep going until the last minute, or should I raise my white flag and say, “Sorry, I can’t do it”?

How do I know when to surrender and when to persevere?

Related to yesterday’s post on Queen Elizabeth II’s Diamond Jubilee, The Fairmont Empress hotel has declared June 2012 Diamond Jubilee month. There are several special events such as Queen’s Dinner(June 5) or Royal Dog Show and Tea Party(June 3), and among them is the launch of Royal-Tea.

Complementing the world renowned Afternoon Tea, Royal-Tea introduces a new course of tea. A new tea tier of three delectable cheeses from the famous cheese makers of Salt Spring Island served with a tawny port and a fresh serving honey out of the honeycombs of Chef’s honey garden served at your table side. (Fairmont Empress Website)

First I got to see Executive Chef Kamal Silva collect honeycombs from Empress’ own Bee Garden. Yes, they have their own bees!

The Empress started its honey production in 2011. They produced over 1,300 pounds of honey that was used in the hotel’s Pastry Shop, Afternoon Tea and sold in The Fairmont Store. This year, they’ve doubled the honeybees, which will be 1.6 million by end of summer with about 2,600 pounds of honey, and will now include a honey wheat ale production by local Hoyne Brewery.

Chef Silva will be using this for the Royal-Tea later…

Then we were seated in the beautiful Tea Room to enjoy the world famous Afternoon Tea.

I had to bring my son, and we were delighted to know that the Empress serves Prince and Princess Tea for the little ones! How fun is this? My son was super excited!

The grownups enjoyed the traditional Afternoon Tea, which was delicious as always.

The sandwiches are: Smoked Salmon Pinwheel, Mango and Curried Chicken(My personal favourite!), Ham & Cucumber and Horseradish, Free Range Egg Salad Croissant, Sun Dried Tomato Tapenade on Crostini. Middle tier has the scones, and top tier has pastries: Lemon Curd Tartlet. Chocolate and Pistachio Battenberg Cake, Sabre Breton and Pear Cheesecake, Chocolate Shortbread, and Parisian Style Macaroon. I had Margaret’s Hope Darjeeling 2nd flush as my tea.

But that is NOT it! The whole point of Royal-Tea is there is added tier to this traditional Afternoon Tea above.

Afte our regular tea, Chef Silva came to our table with the fresh honeycombs from the Bee Garden and served us with delicious cheese.