3011 Tasting Notes
Needed something v-e-r-y light to top off dinner (more on that in a minute), so I reused leaves and managed to coax out a second, very subtle steep. Still has a lovely sweet dried grass taste; you just have to think about it.
Now, dinner. It’s so hot (sun was directly on it, but our garage thermometer registered 112 shortly after lunch) we’re pretending it’s dead of winter with curtains drawn, puttering with indoor crafts and projects…and the following recipe:
Slice pound cake. Melt butter in skillet. Coat on both sides and sizzle it brown on both sides. Set aside.
In the same hot skillet, dump fresh blueberries and drizzle in a generous amount of maple syrup. Bubble it to a froth.
Top pound cake with ice cream, then blueberry goop. Eat in a very comfy chair, because you will not be able to get up for a while.
You had me at butter.
I love recipes that are more assembly instructions than actual cooking.
Mmmmmmm! Yummy!
My mom used to make strawberry waffles with whipped cream or ice cream and bacon on a hot evening (no one had air conditioning in those days). I know the feeling of sitting down in a lump. Here I sits and I dont’s move!
My godparents used to toast their pound cake under the broiler on each side, then add vanilla ice cream. I don’t think it was buttered, though. Adding fruit like you did would just take it right over the top. Drooling…
Buttered pound cake. Oh, yum. I recently discovered pan toasted/carmelized angel food cake with strawberries in balsamic vinegar. I believe next up will be buttered pound cake and I have some blueberries handy, too… :)
Ooooooooooo on the angel fooooood!
These lovely leaves came today via Nicole express, and I have been looking forward to giving them a try.
First of all, the dry leaves are absolutely fascinating—braided/rolled into tiny little spirals like mini-rotini.
I was especially cautious on time and temp. Stayed right with it, set a timer, and didn’t let myself get distracted (now there’s an accomplishment). And for my labors, I got a beautifully light, sweet, chamomile-colored cup that tastes like a healthy summer farm: sweet hay, fresh bread, corn stalks.
This is a great summer evening tea.
3 parts Good Young Tea Co./Traditions Strawberry Black Tea + 2 parts bulk coarsely shaved coconut = plausible berries & cream substitute.
I’m thinking I could’ve backed off the coconut a bit; it’s in the foreground and not the background, but this is still good and tasty chilled.
I’m beginning to think that there is very little that doesn’t mix well with this wonderfully obscure and cheap little berry tea. Banana chips? Dried pineapple?
Rain!
A rainbow!
Hope in liquid form!
(Over in 10 minutes, during which we couldn’t keep our noses out of the window giggling over it.)
And to celebrate, something fresh and and a little grassy that smells a little like our back yard.
This is my current favorite flavored green tea. I’m afraid it may be on the San Francisco Herb chopping block—may have to have a tearful visit with my friendly staff at Fox Farm: “Please, sir can I have just one more ounce?”
Yesterday’s leaves; tossed in a scant half-teaspoonful to freshen them up, and left them longer than the recommended three minutes, which I think was a little long. The fruity zing I bragged on yesterday is more like licking a cast iron skillet this morning. Upton means three minutes, not five and a half :)
Still drinkable.
Another one for P.E. class (Pu-erh education). Ashmanra hated this one (anemic, weak, cheap). I’ll be a bit kinder; it was a middle-o’-the-road mint with a teeeeeeny bit of pu-erhsonality in the background. Made it this morning with the full intention of chilling or icing after half a tumbler (it was past 80 when we woke up) and I liked it enough that it’s going to be gone before ice is needed.
