Hi Everyone! I know I've been missing in action lately. Sorry about that but I am slowly coming back from a major surgery I had back in February. One more surgery to go this year and if that goes well I am good to go. Enough of that. I've missed you all but have peeked in here and there, to see what you are all up to. I haven't done much in the garden this year, but am finally able to get out and at least smell the roses, literally, so am happy about that. The sun has been shining on and off, but we are expecting some rain needed this coming weekend. Today I managed to make some fragrant Vanilla Chai tea this afternoon that is so good with sugar and a spot of cream--yum! Have any of you ladies tried it? It's made by Bigelow and is my new favorite tea!!! Also made some individual shortcakes using a package of Hostess shortcakes that I filled with fresh fruits and drizzled a little cassis over them........ so yummy!! Hugs to all my cottage garden friends. XX Becky

I love spicy chai tea. I don't drink coffee at all, but in the winter, I usually have a cup of hot tea every day to warm me, as well as my hands, up. We were in Ireland in the fall and the tea was so delicious every where. I loved how it came served in a teapot every where we went. Toward the end of our trip, I found this gorgeous teapot at a small pottery shop. At that point, I'd already bought quite a few wool sweaters, an expensive painting, and a few other things at a different pottery shop. I didn't have room left in my bags, and I didn't want to spend the money on shipping this one small thing. I didn't get it. After we got home, I told dh I regretted it - this artist's style was quite unique, very colorful and abstract. He actually called and ordered me one for Christmas - that was quite a surprise! While I normally drink either Tazo, Stash or Trader Joe's tea, I decided I wanted to try using loose tea leaves like I had in Ireland. Finally, just last week, I stopped at a tea and spice shop and bought a bag of Chai and a bag of green tea leaves. I made my first cup on Friday and it was delicious! It was fun serving myself out of my new little teapot. I also really like iced tea but never make it at home. I've been meaning to, but just haven't bothered. It is my drink of choice though if I'm out at a restaurant in the summer. While I do like some sweet tea, I prefer my iced tea unsweetened, with just a touch of sugar and lemon. Daisy, I"ll have to try the Tazo zen tea. I'm still going to use bags for when I'm in a hurry, but my loose tea when I'm relaxing!

I hope I don't insult anyone here. If I do, it's really not intended and I apologize in advance. The only thing in common between coffee and tea is both have caffeine. Although, some more than others. Other than that, please don't compare coffee with tea. One is a bean and the other is a leaf! Beans, you may freeze them, leaves, you don't. Think about it, would you freeze lettuce? Even if they've dried up? The moisture created in the freezer will ruin the tea. As for floral tea, if the flowers are not mixed in with the tea leaves, it is not tea and of course, do not contain caffeine. It's considered under tea in a sense that you'd add hot water to the dried flowers for serving. To preserve tea, as beanthere_dunthat mentioned, keep in a dry, cool and dark area (away from the sun). If you can, vacuum pack the tea in smaller quantity, it's the best way to preserve them longer. Then, place the tea packages in double-lid containers. Avoid clear glass containers which allow light going through. Ceramic or stainless steels are fine. As for how long they'd last? That depends on the type of tea. Remember, Pu-erh tea is priced as they aged. Similar to wine, the older they are, the more costly they are. As with any food, leaving the tea leaves in whole would preserve its flavour longer than chopped it or grind it down into small pieces. That's one of the reason that many of us serious tea drinkers prefer whole tea leaves vs. small chopped up tea leaves in tea bags. Although, I do drink various types. As for preparation, use spring water if you can or filtered drinking water. This would help to bring out the most flavor and aroma of the tea. Avoid using tea bags or stainelss steel strainers for these do not allow the tea leaves to expand enough in order to release the flavor. The temperature of the water depends on the type of tea. cloud_swift had mentioned it above. You can find more details from tea vendors website. Most would recommend you the water temperature for your choice of tea. Do a Google search and you'd find plenty of info. Most important thing to remember, when the oxygen content in the water is reduced, the tea will taste flat. This is the reason why you wouldn't want the water to boil too long. Black, Pu-erh and Oolong teas are washed in hot water (barely boiling if you don't use a thermometer) once or twice before serving to allow the dried leaves to open. Basically, pour hot water into the tea leaves for about 20 seconds, then, pour the water out. Once they've been infused once or twice, you'd be able to taste the true flavor better on the next infusion. The more they're infused, the more intense the flavor and aroma would be. Of course, there's a limit of how many infusions each tea can have before the flavor is used up. You wouldn't need to do this with Green tea. When infusing green tea, use barely boiling water, then let it sit for about 5 minutes to cool it down a little before adding the water into the tea. If you have an interest in tea, I'd recommend watching the history of "Tea" that was shown on Modern Marvels by the History Channel. You can purchase the DVD at the link below. Tea is a wonderful and mysterious drink. It inspired many famous poets in the Asian world. It warms you if you're cold; yet, it also cools you when you're hot. It releases all of your stress and relaxes you. It calms you down when you're overwhelmed. It satisfies you in ways that no other drinks can. Next thing to learn is which teapot to use with which tea =o) I have one for Osmanthus Oolong tea, one for jasmine green tea and one for other flavor teas. Ok, that would be another thread. In the mean time, take time for Tea Time and Enjoy! =) Here is a link that might be useful: http://store.aetv.com/html/product/index.jhtml?id=77087

I made some crackers last night and decided to add some turmeric and pepper (just for the anti-inflammatory qualities). Bleah lol. Fishy/musty scent. I know it is from the turmeric! I should have added ginger, more salt, and maybe even something sweet to cover it a bit. I make "turmeric milk" by shredding fresh turmeric and ginger, then simmering it with a pinch of pepper and a piece of cinnamon stick in milk or almond milk. Strain, and drink! And yes, the root stains just as much as the powder! I find the taste more agreeable than when I tried to make the same mix with powdered turmeric (you make it into a paste, and the pan I made it in now turns everything you cook yellow no matter how many times I wash it).