Of Hot Tea and Mugs

Now that the weather is occasionally cooler, I’m migrating from iced tea to hot tea.

I like to make a pot (in my coffee maker that has always been used for tea rather than coffee) of homegrown mint and stevia with white tea every morning. The brew smells and tastes wonderful alone or with a splash of unsweetened almond milk. Sometimes I make a second pot by just adding a Bencheley’s Apricot tea bag (black tea) to the basket on top of what is already there. The smell of tea is an important aspect of its appeal. It is the prelude to drinking tea and lingers in my kitchen - invigorating and comforting at the same time. Isn’t it nice to have a ‘comfort food’ that is low (or no) calorie?

I never drink small cups of tea…because I like a larger amount to drink and because I have such a wonderful collection of mugs. Some of my favorites are in the photograph above. There are holiday ones - the Santa with the beady eyes from an office party ‘secret Santa’ many years ago, the poinsettia, the valentines - which I use around those holidays. There are reminders of vacations or events - the Texas bluebonnets from a family, the Chesapeake birds, the green and white mug that was a gift for judging at a high school science fair, the silver travel mug that used to have a Cornell emblem on it. Last but not least there is the oldest mug of the bunch - one with a botanical theme in white and green and rust - that was a gift from over 35 years ago when I first decided that I really wanted something larger than the cups that came with our set of dishes!

Recipe of the Week: Iced Tea

Summertime and iced tea - they go together. There are many ways to make iced tea. Sun tea is as simple as putting teabags in a jar of water and letting it sit in the sun. My preferred method is using a tea maker (a coffee maker that has always been used exclusively for tea).

To make plain tea: put two small tea bags or one family sized bag in the brew basket for 10-12 cups of tea. As soon as it is brewed, turn off the tea maker and let the tea cool before pouring it over ice.

I very rarely make plain tea. There are just too many things from my garden to add. The last few days I’ve cut up (with scissors) three large stevia leaves and a handful of citrusy mint to add to the brew basket with one small tea bag. Put the tea bag on top because the acid from the tea helps leech the good flavor/sweetness from the stevia and mint. After it is cool - the tea is just the right strength and sweetness to simply pour over ice and enjoy.

Some other things I am going to try from the garden: 

• Lemon balm. I have a huge amount of it and it seems to lose its flavor when it is dried so I might as well use as much as possible while it can be cut and used fresh.
• Rosemary. I’ve read about putting a spring of rosemary in lemonade. It would probably be a good additive to tea as well. My rosemary is growing well and probably would branch out more if I trimmed it a bit.
• Chocolate mint. I have two flower beds with chocolate mint…and it seems to grow about as fast as I can use it. 

Enjoy iced tea!

Recipe of the Week: Ginger Root Tea

Ginger root can be a flavorful and healthy addition to tea. There are many ways to prepare it. Below is the one that is easiest for me. I like it either hot or cold.

Buying the ginger root. I buy a larger piece of ginger root at the grocery store. It keeps well without refrigeration and the larger pieces are easier to grate. The root in the picture has a part that has already been used (lower left of the picture); the raw end dries out very quickly and is simply grated away next time you need to grate more from the root.

Preparing the ginger. I use 1-2 teaspoons of grated ginger for each pot of tea and I usually grate enough for several pots at one time - storing what I don’t use immediately in a small container in the freezer. I don’t bother peeling the ginger before grating it since I am going to put it in a filter anyway (i.e. not directly in the tea). The tough fibers and pulp from the ginger will stay in the filter - not in the tea.

Making the tea. I use a coffee maker that has never made coffee to make tea. I put loose tea or tea bags in the filter along with the ginger. If you use a pot where the tea and ginger are immersed in the water instead of a coffee maker, simply strain the leaves/gratings while pouring into your cup or glass.

Quote of the Day - 03/13/2012

Tea, food, and routine paperwork had a normalizing effect. - Nevada Barr in A Superior Death (An Anna Pigeon Novel)

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Everyone develops their own approaches for making adjustments prompted by the changes in their life. Activities that tend to have a ‘normalizing effect’ tend to be ones that provide ‘something to do’ during the time we are mentally adjusting to whatever has changed; the objective is to help ourselves be as resilient as possible and sustain our healthy outlook on life. Nevada Barr’s list (‘tea, food, and routine paperwork’) are good examples. Do you have others - ones that are perhaps even unique to you? My list would include looking at botanical prints, sleeping and cleaning house.

What are some characteristics of these ‘normalizing effect’ activities? For me - they must 

• Be done alone
• Relatively quiet (i.e. I don’t find having television or radio in the background helpful...music without vocals is appealing)
• Secure
• Comfortable temperature…perhaps a little warm
• Not totally sedentary (this may mean that there needs to be a variety of activity instead of just one) 

Nevada Barr writes mysteries set in National Parks - in this case, Isle Royale National Park. 

Note: Botanicus provides digitized historic botanical literature from the Missouri Botanical Garden Library....one of my favorite web places. 

Quote of the Day - 1/15/2012

You can never get a cup of tea large enough or a book long enough to suit me. - CS Lewis

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I resonate with this quote…particularly on a cold winter’s day. My ‘cup’ is an insulated mug and quite large…but I still get up to refill it periodically. The book is a big fat one I bought used. I have a shelf of them that I am working my way through slowly since the majority of my reading is now done electronically (Kindle Fire or PC ). Still - the feel of a book…turning the pages…knowing there are more good ones near at hand - it’s something to look forward to and then savor. The location has changed over the years until now my favorite “cup of tea with book” times are spent in front of an east facing window in a comfy rocker.

Favorite activities are sometimes transitory during our lives but not this one - or at least that is true for me and, I suspect, CS Lewis. How about for you? 

Recipe of the Week: Winter Foods

What are your favorite cold weather foods? For many of us, it is ‘anything hot’ because we want to feel warmed from the inside out. Another criteria could be foods that preserve well into the winter or are seasonal in the winter. Here is the list I’ve created on a cold January day in Maryland:

• Soup. I did a blog post about homemade soup in early December…still is good in January. Today I enjoyed soup made by stir-frying mushrooms and celery with seasonings, adding some homemade spaghetti sauce with some water to make the broth, pouring it over freshly chopped cilantro, and topping it off with a few croutons. It was a great cold weather meal-in-a-bowl.

• Squash. The winter squashes (butternut or acorn) add a wonderful flavor as a side dish, a dessert, or pureed for a soup. I like their flavor and their color. The outdoors in winter time often seems less colorful than any other time of year so having food that has more color is very welcome. I tend to cook these squash whole in the oven so that they are soft by the time I cut them to scoop out the seeds. I like them with a dab of butter or sour cream as a side dish; with maple syrup and chopped pecans for dessert; with tomatoes and green chilies for a soup.  

Tea/Mulled Cider/Hot chocolate. I usually do not drink hot beverages in warm weather…but switch to them when the weather is cold outside. Teas and tisanes come in such a wide variety of flavors and scents; there is one to fit just about any mood. Sweetener may be required but I’ve found that drinking them without any additions allows me to appreciate the subtle flavor of the tea itself. Adding milk or cream brings back memories of childhood when my tea was as much milk as tea; it’s a pleasant trigger on a cold day indoors. Mulled cider or wassail (with citrus and cranberry) is very sweet; I love the smell too; it is very enjoyable in small amounts so I only make if for groups so that others will help drink it. I’ve tried the powdered versions and didn’t like it enough to buy the packets again. Hot chocolate comes in so many formulations; I enjoy the darker chocolate with less (or no) milk.

• Chili. Everyone should develop a favorite chili recipe. Mine is a Texas style with beef, beans, tomato sauce…and spices sometimes a little toward the hot side. We eat it like soup, in tortillas, as a casserole topped with cornbread, and over Fritos (how 60ish!). It is easy to make a lot at one time and then freeze half before we get tired of it; it will be a quick meal in a couple of weeks.

 What are your favorite foods this January?