Remember chai tea? Well, welcome to its equally snooty cousin. You make it basically the same way, but I’ll avail you once again with the details.

Mix into a mug of hot water:

• 1-2 heaping (lovin’) spoonfuls of Nescafé (or just use regular drip coffee if it’s in your lucky stars to have it)
• 3 sugar cubes
• 1 packet of powdered milk (about 2 heaping spoonfuls)
• 2 t cinnamon (at least, to taste)
• 1 t ground cloves

I didn’t try putting in the ginger or black pepper that the chai tea includes, but that’s only because I forgot about them. I feel like some small small ginger might be okay, but black pepper and coffee together just don’t sound good at all.

Wie viele Dinge es doch gibt, die ich nicht brauche!

Sokrates

Morgens, wenn die Sonne aufgeht

aus dem Schlafsack kriechen.

Stille.

Gestampfter Lehmboden.

Draußen stehen Kühe.

und fressen Zuckerrohr.

Ich trinke heißen Chai.

Zwei Frauen backen Brot

am offenen Feuer.

Ich brauchte nie im Leben mehr

um glücklich zu sein.

Okay, so I’ve been on a chai kick lately, obviously (2nd chai post in two days).  Well,  tis’ the season!  I created this recipe one day in my head and had to try it out.  I was impressed with the results, as were those that were lucky enough to be gifted some! (The actual cookie base was adapted from the Joy of Cooking’s Classic Oatmeal Cookie).

Black-Bottom Chai-Spiced Oatmeal Cookies

Steep:

3-4 high quality chai tea bags in 1/4 cup boiled water for 10 minutes, covered.  Remove tea bags and let cool to room temperature.

Meanwhile wisk:

1 1/2 cups all-purpose baking flour
1 1/2 cups whole wheat flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
3/4 tsp cinnamon
4-6 grinds of fresh black pepper

In a separate bowl, blend:

2 sticks of butter, room temperature
1 1/2 cups dark brown sugar
1/4 cup sugar
2 eggs, room temperature
1 tsp vanilla

Add chai tea concentrate to butter mixture.  Gradually add flour mixture until smooth.

Stir in:

3 1/2 cups old-fashioned rolled oats

Place dough in refrigerator to stand overnight or 12 hours, covered (this step is important for flavor, do not skip this step).

Preheat oven to 350 degrees, with the rack in upper third of oven.  Grease cookie sheets.  Drop dough by heaping tablespoons, 3-inches apart on greased cookie sheets.  Gently press cookie downward to create a semi-flattened disk.

Cook for 8-10 minutes.  Let stand 2 minutes on tray before removing from cookie sheet.

Meanwhile, in a double boiler, melt and cool to tepid:

12-14 ounces of high-quality semi-sweet or dark chocolate, chopped

Once the cookies are completely cooled, spread the bottom of each cookie with sufficient chocolate to coat.  Place face down on wax paper or tin foil and place in a cool area to harden.  Do not remove cookies from wax paper until completely hardened, otherwise you will lose the chocolate from the cookie.  Store in a cool location for up to one week.

And of course, enjoy!

Hi everyone! Just wanted to wish everyone a very Happy Thanksgiving Day! As you guys eventually sit back and relax and munch on those post turkey dinner sandwiches, here are some fun Thanksgiving videos that will make you smile!

Cats celebrate Thanksgiving too you know! hehe.

Remember when Joey in Friends got a turkey stuck on his head! This was one of the funniest scenes ever.

And then there are these two funny ads…

I’m sure everyone has had at least one slippery turkey moment! hahaha.

My tea for the moment: I was wondering if there are any special Thanksgiving day tea flavors out there and guess what? I found this “Pumpkin Chai Tea” that sounds like an interesting blend.  It’s by Coffee Bean Direct and you can read the details here http://www.coffeebeandirectblog.com/new-tea/pumpkin-chai-tea/.  If any of you already tried this one, let me know!

For me, the holidays are a time when I put aside my green and herbal teas and turn to more hearty drinks such as chai, hot apple cider and homemade hot chocolate.  Recently, as I was making applesauce with apples right from my family’s apple orchard, I got the idea to throw in a few bags of chai tea…which I was drinking simultaneously.  What a delicious fall treat it turned out to be!

Chai-Infused Applesauce

4 lbs of apples (MacIntosh work well, or any other cooking apple), cored, cut into small cubes, and peeled if preferred
1-1 1/2 cups of apple juice/cider/nectar (more if necessary)
honey to one’s likeness (1/4-1/2 cup)
3-5 chai tea bags
squirt of 1 lemon and its zest
2-3 cinnamon sticks

Cook apples, apple juice, honey, lemon zest and juice, and cinnamon sticks in a large, heavy saucepan over medium-low heat.  Add the chai tea bags into the apple mixture, immersing in the liquid, being careful not to break them open. Cook until fruit is very tender and broken down, about 45 minutes, adding liquid periodically so that the apples do not get dry, and the tea bags still have some liquid in which to infuse.  Once the mixture is quite tender, discard the tea bags and cinnamon stick.  Mash apples with a potato masher, or if you prefer a smoother applesauce, pass through a medium-mesh sieve or a food mill fitted with fine disk into a bowl.  Enjoy warm or chill before serving!

Inflatable Turkey in a can!  Seriously? What could you possibly do with an Inflatable Turkey? Tease your guests?  Or starving students? And i can’t believe it’s out of stock till 2010! What craziness is this people!?

My tea for the moment: I’m going with some solid Jasmine Green tea.  By solid I mean your basic loose tea.  I’ve noticed that I don’t really have to strain this particular one since after a few seconds, it just sits in the bottom.  However, there have been other kinds where depending on the mix it will float to the top.  That usually happens if there are petals involved.

I have already told you how great an idea it is to have some chai after your big, satisfying Thanksgiving Day meal.  Well, I would like to let you know that this does not in any way replace the traditional, standard fall dessert: pumpkin pie.  Make sure you have that on hand as well as it is exponentially more delicious when washed down with some hot black tea.  One or the other? From from it, my friends.  Have them both.

Happy Thanksgiving!

pic taken from http://scienceblogs.com/corpuscallosum/images/pumpkin_pie.jpg

Okay, so I know we just had butternut soup recently.  But we were given an enormous butternut squash (seriously I think the thing was two feet long), so what else could we do but make something all of our guests love?

But since you have the recipe for butternut soup, this week I’ll tell you how to make chai.  This chai does not taste like the chai latte stuff you get at Starbucks.  It’s way better than Starbucks.  We have chai just about every week for the Monday Meal, unless it’s really hot outside.  Then sometimes we have homemade lemonade.  But those hot months are gone for a while, and chai is the beverage of choice.

Now, remember, we’re hosting ten to twenty people each week, so you’ll need to adjust the amounts to suit your needs.  However, it does refrigerate well for a few days, and I also like cold chai.

We use this giant teapot.

I’m not sure how big it is.  I looked on the bottom to see if there was an indication, but there wasn’t.  I’m guessing three to four quarts.  You can tell this teapot is well used by the dent in the side and the fact that it never looks quite clean on the inside even though it is clean.

We fill the kettle half way with water and put in five tea bags.  Just ordinary black tea bags that you can get at any grocery are fine.  This does not have to be fancy tea.  Maybe it would be better with fancy black tea, but heck, we go through a lot of this stuff and aren’t interested in putting a second mortgage on the house just so we can have fancy black tea.

Then add your spices: cinnamon stick, cardamom pods, whole black (or multicolored) peppercorns, whole cloves…

… and fresh ginger.

You will be disappointed in the chai if you use powders for any of these ingredients.  You’ll end up with sludge in your chai because the spices don’t dissolve.  Don’t grate any of this stuff up — just drop in the whole cinnamon stick, and the whole spices.  You don’t even need to peel the ginger.

I’ve shown the amount that we put in for our gigantic kettle.  If you’re making less, you will probably want to reduce the amounts of your spices.  But experiment.  You might like a stronger cardamom flavor, or more ginger (which gives it a little burn in the back of the throat), or maybe you’re a huge fan of cinnamon.

Next, add some brown sugar.  I think we use about a cup for this amount of chai.  Some people like it sweeter, and some like it less sweet, so again please experiment.  This is just a general guide.  I am not a Chai Nazi, nor should you be.

Please, let’s all get along.

Heat the tea (with all the spices and the sugar) on the stove until it’s boiling.  Then pour in milk until the kettle is full.  (So you’ll have half water, half milk.)  Whole milk is best to use.  Skim milk just won’t cut it, and even 2% isn’t as nice.  If you’re really feeling decadent, add a pint of heavy cream and then finish with whole milk.

Mmmm, cream.

Keep it on the heat until it’s thoroughly hot, but be careful not to scald the milk.  Taste it for sweetness and add more sugar if desired.

Remove from heat, pour into cups and enjoy!

AMRUT TULYA CHAHA

Tea Town Pune Special

By

VIKRAM KARVE

Pune is a Tea Town.

Yes, when I was a small boy, Pune [or Poona as it was known then] was a “TEA TOWN”.

During those days, in Pune, everyone drank tea, except some quirky upaas type aunts who always insisted on sweet milky jaiphal spiced coffee and were “fasting” most of the time on yummy delicacies like Sabudana Khichadi and Wade, Rajgire, waryache tandul, healthy fruits, nourishing milk, calorie-rich pure ghee sweets and similar lip-smacking upasasache padartha. [By the way DALDA, quite popular in those days, made from hydrogenated oils was mysteriously “permitted” for upaas as it was considered “ghee”].

At home tea was made in typical Puneri manner as described in HOW TO MAKE A CUP OF TEA

Outside your home, there were chiefly two types of tea for the laidback discerning gourmet Punekar to relish – AMRUT TULYA CHAHA at the ubiquitous Amruttulya Tea Shops at every nook and corner of Pune, and the peerless IRANI CHAI served by the numerous Irani Restaurants all over Pune city and camp like Café Naaz, Lucky, Good Luck, Volga etc. Indeed Amrut tulya Chaha and Irani Chai are an important aspect of the culinary heritage of Pune.

Irani Chai is the most rejuvenating beverage I have ever had. They keep the steaming rich tea brew and hot milk in separate containers and mix it in just the right proportion to get the terrific inimitable gulabi Irani Chai.

Drench in a fresh soft bun-maska, place it on your tongue, and close your eyes – aren’t you in seventh heaven? Even a cup of piping hot Irani Tea by itself is sheer bliss. 

Of my favourite Irani Restaurants, Naaz, Lucky have disappeared, and only Good Luck remains.

Amrut Tulya Chaha tea shops are fast vanishing too like the one nearest to where I lived on Tilak Road in Sadashiv Peth in the 1960’s next to Ashok Bakery [also disappeared]. Further down the road past SP College towards Maharashtra Mandal there still exist the legendary Ambika and New Ambika Amruttulyas [a friend of mine used to say that the morning tea was superb in one and the evening tea in the other].

It’s really sad. The culture of Pune is fast changing. The youngsters don’t drink tea anymore – it’s infra dig, isn’t it?

The young and the restless prefer Coffee. No, not the peaberry-plantation filter coffee served by the Udipi Restaurants which we used to love, but the expensive stylish international coffees served at posh Baristas, CCDs, and high-falutin coffee shops proliferating rapidly all over Pune.

Just imagine, the other day I couldn’t get a cup of tea in a multiplex, but there were plenty of varieties of coffee all around.

Hey, it seems I am rambling away and have gone off on a tangent, so let me not digress from our main topic – The Art of making Amrut Tulya Tea.

Amrut means Nectar, and Tulya means Comparable, so “Amrut Tulya” means “Comparable to Nectar” and indeed, true to its name, Amrut-Tulya Tea is comparable to nectar –  sweet, ambrosial, like the elixir of life!

I loved watching Amrut Tulya Chaha being prepared. Amrut Tulya Tea is not brewed in the traditional Tea service style. It is “cooked” in front of you in a brass vessel which becomes “tastier” with time.

I love the “special” chaha. Milk and water are boiled together, with plenty of sugar, masala [comprising crushed cardamom, ginger], and tea leaves, stirring continuously to make sure it doesn’t overflow.

Come, my dear Tea Lover, let me tell you how to make Amrut Tulya Chaha – The Art of Tea – Pune Style. 

Assemble the following Ingredients for Two cups of Amrut Tulya Tea “Special Chaha”

Assam CTC Tea or, if you live in Pune, get the famous CTC+OP “Family Mixture” Tea Powder from your favourite “Tea Depot” in the heart of Pune City.

[By the way, the acronyms are: CTC – Crush, Tear, Curl; OP – Orange Pekoe; BOP – Broken Orange Pekoe].

Full Cream Buffalo Milk [I like Chitale or Sane dairy]

Fresh Water

Sugar

Fresh Ginger Crushed [Better still you can crush the juicy fresh ginger with the chimta directly in the water-milk concoction to let the ginger juices flow out and blend in smoothly]

Cardamom – peel, crush and powder the pods

Before you start, dear reader, here is a note of caution: Please remember that Amrut Tulya Tea is not your traditional Masala Chai so please don’t add any Tea Masalas or spices like clove, cinnamon, black peppercorns or herbs like gavati chaha (lemon grass), tulsi leaves etc. and neither is it the “khada chamach” or “cutting” Chai so please don’t boil away to glory – remember, you must achieve Amrut Tulya Chaha of just the right consistency!  

Now let us start “cooking” amrut tulya tea – we will make two cups, one for you and one for me.

In a brass vessel [or stainless steel, if you can’t get a brass vessel] mix one cup of water and one cup of milk.

Add four teaspoons of sugar.

Put on the stove on medium heat.

Squeeze in a bit of fresh crushed ginger and add a pinch of cardamom powder and the freshly crushed peel.

Lightly and lovingly stir the concoction, let it warm, and bring to a boil.

Smartly add two teaspoons of tea powder and keep stirring gently to ensure the boiling concoction does not spill over.

Keep boiling till the tea attains beautiful bright golden-orange colour – the moment you see a reddish tinge, give the heavenly brew a loving last stir, twirl the vessel, and sieve the Amrut Tulya Tea Special Chaha directly into the cups.

You can drink it from the cup, or better still the saucer sucking and pulling in the yummy liquid with your lips and let it deliciously emulsify on your tongue for that heavenly elevating feeling.

Sip the delicious tea slowly and mindfully, roll it on your tongue, let it mingle in your palate, close your eyes, absorb, discern the flavour, the rich taste, relish every sip lovingly.

Amrut Tulya Chaha is truly lip-smacking tasty and soul-refreshing – blissful ambrosia, an experience of nectar – you can take my word for it.

Now you know why they call this refreshingly delicious and nourishing tea Amrut Tulya “comparable to Nectar” Chaha.

VIKRAM KARVE

Copyright © Vikram Karve 2009

Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.

http://vikramkarve.sulekha.com

http://www.linkedin.com/in/karve

Appetite for a Stroll

http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2

http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o

http://books.sulekha.com/book/appetite-for-a-stroll/default.htm

vikramkarve@sify.com

Tonight I improvised a masala chai by steeping Upton Tea Import’s Orange Spice Imperial tea in a teapot, poring the liquor into a saucepan with 2% milk and pure cane sugar, and bringing the mixture to a boil.

Orange Spice Imperial tea according to Upton’s website is “generously scented black tea, with cinnamon, orange peel, vanilla bean, and a bit of clove.” While this tea does not make an authentic Indian masala chai insofar as the ingredients are not quite right, it does make for a delicious treat. I am debating on whether to try Upton’s Chai Spice Tea or just stick with this nicely flavored blend. As some of you know, Upton provides great deals on samples – for as low as $1.00 – so there is no reason for me not to try the Chai Spice. Look here for a comparison over the next couple of months.

Do you want to know all there is to know about masala chai? Read Wikipedia’s entry on the subject here.

I am always looking for new ways to make chai, and even different blends. Let me know your favorites.

I know both the things..this genda phool and delhi winters have no connection..but sitting on grass on a winter afternoon in Delhi soaking all the heat of the sun and reading your favorite book with genda phool all around is a bliss and sheer pleasure..Winters in Delhi have their own charm..though particularly I am not too fond of this season because my tendency to have a cold increases and I have a perpetual cold from October through January..( Yeah, you have to observe it to believe it)..but I love the foggy view we have of the mountains or the fresh dew on the leaves in misty mornings…Being a nature lover, one has so many things to admire..

Another thing I am particularly fond of is sitting in a coffee shop on a winter evening sipping chocolate laced hot cocoa and reflecting back on life…Time stands for me still in a coffee shop because I find the environment very relaxing..The traditional Indian chai has immense value during monsoons..with of course steaming hot pakoras..I guess the weather has a lot to influence the way we taste things..

Well the weather also has a role to play when we display emotions I think..like for example both monsoons and winters are apt for romantic settings..like our Bollywood movies will very well show..I have never seen a movie where they show making love in a desert..Okay they can dance in the sweltering heat or show that mystery woman in a veil..but no further than that..

Now from the past half an hour my olfactory senses are picking up the smell of a burning wire..I have checked the whole house and have found nothing..I just hope I don’t get up in a short circuited room tomorrow morning..Before that from the past two days I have been wondering why at around 12 or 1 we have this ambulance or a police van siren wailing continuously..but it strikes me now that it might be the dogs wailing because of the cold..:(

Two more observations I have been itching to write down
1) The way a man drives a car tells a lot, lot about his temperament and nature.
2) Did somebody know that ‘desserts’ spelled backward is ’stressed’ forward. No wonder I crave for chocolate layered desserts every day.

1 qt concentrate, for 32 servings of chai.

32 cardamom pods
10 cinnamon sticks
4 whole star anise
1 tsp fennel seed
1 tsp whole cloves
1 tsp black peppercorns
8 cups cold water
2 cups agave nectar
3″ piece ginger, sliced thin
3/4 cup loose black tea or 8 family-size tea bags
1 Tbsp vanilla

Crush the spices lightly together. In a medium sauce pan, toast the spices until just beginning to be fragrant. Add the cold water, ginger, tea and agave nectar. Bring to a rolling boil and then turn off the heat. Let steep 2 hours or overnight. Strain and squeeze out spices, and then restrain if desired. Bring to a simmer and simmer gently, uncovered, until liquid is reduced to 1 quart. Add ~2 Tbsp concentrate to 1 cup hot or cold ‘milk’.

Dry Leaf: Upon opening the packet, I was blown away. The real, discernible spices were extraordinary. The scent was amazing, and the next thoughts were “can I climb in that small packet and live for eternity?” followed by “I need more, much more, of this.” I believe there is bay leaf in the mix as well which adds a great cassia/bay scent.

Wet Leaf: The aromatics sing with cardamom (my personal favorite) edging out the cinnamon for top billing.

Brewed: This is as good as it gets in my estimation. I opted out of milk or sweetener because I wanted to experience it as it is even though the brewing directions stated to use milk and water. I will enjoy it that way next, and post the results, I just had to have this straight up. I have not strayed from the brewing guide once, but I just couldn’t help myself once I saw how amazing the spices were. Hopefully I can be forgiven Cardamom, cinnamon, bay leaf, ginger, and I’m sure more that I am missing form a symphony here that doesn’t just present a note of this or that but an entire performance with an encore. not overly spicy in a heat sort of way but very assertive and easily will stand up to milk and sweetener without losing anything.

Chai in America is generally some poorly (sadly even artificially) flavored low-grade tea buried under milk/cream and tons of sugar. Occasionally a decent cup can be had with tiny bits of actual spices mixed in. Sometimes the balance is way off and skewed too far to the spice notes and the tea is merely a vehicle to darken the water or milk. This is both Yin and Yang in perfect harmony. I have fallen in love twice in one week, first the Jungpana Imperial Muscatel and now with the Masala Chai. This will be forever stocked in my tea cupboard so long as I can obtain it in this form. Again, about as full an endorsement as I could offer any tea. This is a mood lifter, one simply could not be anything but in sheer rapture with this in their cup. Flavored tea often takes a back seat with “serious” tea drinkers, and this would be one that breaks down that wall entirely. I am a truly happy man.

Happy Friday, folks! Around here, we like to finish off our week like we finish off a great meal – with dessert! This will also be the final post (well, for now) about recipes from the Moosewood Restaurant Farm Fresh Meals Deck. Because I know how much you all adore dessert as well, I’m sharing the recipes today! So as not to confuse you and me both, I’ve colored my notes in green throughout the recipes.

Autumn Dessert: Double Pear Crisp

Dried pears, cooked in pear juice, jumbled up with fresh pears– wait, isn’t that triple pear? The whole sticky pear-y concoction is topped with a not-too-sweet oat and brown sugar mixture and baked until the pears are all soft and tender. This is a great light dessert, topped with a bit of Soy Whip and (in my opinion) necessary chocolate chips. However, the leftovers also make a respectably nutritious addition to your breakfast routine!

Double Pear Crisp
Yield: 6-8 servings (more like 10!)

6 oz dried pears
1 cup pear juice (apricot or white grape are nice substitutes as well)
4-5 medium pears, chopped (about 4 cups) (I used 3 Bosc pears and 2 Asian pears)
1/4 lb (1 stick) butter (Moosewood calls for butter. I used Earth Balance vegan buttery sticks.)
1/2 cup packed brown sugar or 1/3 cup maple syrup
2 cups rolled oats
1 tsp ground cinnamon
1/2 tsp ground nutmeg

Preheat the oven to 375°F.

Cut out and discard any stems and hard cores from the dried pears. Chop the dried pears into 1/2-inch pieces. In a small saucepan, bring to a boil the dried pear pieces and the pear juice. Reduce the heat and simmer until the pears are tender, about 10 minutes. Meanwhile, core the fresh pears and chop into bite-sized pieces. Spread the chopped pears in an unoiled 2-quart baking dish.

In a medium saucepan, melt the butter (substitute). Add the brown sugar or maple syrup, oats, cinnamon, and nutmeg. Stir to evenly coat the oats and set aside. When the dried pears are tender, pour them and their cooking liquid over the fresh pears in the baking dish. Spoon the oat mixture evenly over the top and bake, uncovered, for 35-45 minutes or until the topping is browned and crisp.

Serve warm or cool, plain or topped with ice cream or fresh whipped cream (non-dairy substitutes, of course, will work fine).

The verdict? A really decent pear crisp, and LOTS of it. I’m not sure that I see the benefit of adding the dried pears, and if I used this recipe again, I would not add the dried pear cooking liquid to the baking dish. My fresh pears created quite a bit of liquid on their own and I do prefer a “less wet” crisp. Also, it’s important to note that the leftovers are REALLY good with a few vegan chocolate chips sprinkled on top before reheating.

Winter Dessert: Sweet Spiced Nuts

Walnuts, pecans and almonds are coated in a spicy sugar syrup and baked until toasty. These are a great snack-y dessert on their own, but also wonderful atop salads and even soups. Sealed into small glass jars, these nuts could become a classy holiday gift for coworkers or that ever-present holiday gift exchange.

Sweet Spiced Nuts
Yield: 3 cups

1/3 cup sugar
1/4 cup water
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
Pinch of cayenne pepper (optional)
3 cups shelled nuts (pecans, almonds, walnuts, peanuts, cashews) I used about 1 cup each almonds, pecans and walnuts

Preheat the oven to 350°F and generously oil a baking sheet. I knew this was going to be a sticky mess, so I lined a baking sheet with foil and then oiled the foil.

In a saucepan on medium high heat, stir together the sugar, water, salt and spices. Bring to a boil, then reduce the heat to a simmer and stir constantly for a minute until the sugar is dissolved. Remove from the heat and add the nuts and mix well to evenly coat them with the syrup. This may take a while. Using a slotted spoon, transfer the coated nuts to the prepared baking sheet and spread them out.

Bake until browned, 10-15 minutes, stirring once after 5 or 6 minutes. After you’ve taken them out of the oven, stir again to break apart any clusters. Allow the nuts to cool before serving.

The verdict? Yum! Think chai meets crunch, and you’re pretty much there. These nuts are tasty on their own, but would make beautiful additions to winter salads, atop frosty desserts, or even on pizza. I added two pinches of cayenne and still wished for a spicier result, so I’ll be a little more aggressive on the next batch. The sugary syrup really tempers the heat here, so it’s necessary!

It won’t be wrong if i say that Tea is the national drink of India,you can find a tea stall at almost every 40-50 yards.At all gatherings,meetings “a cup of tea” is a must.It is not just a drink anymore, it is intimately connected to every Indian and is like a trademark of India.

Tea is the commonly used beverage in India and there seems no end to the variety of recipes available. Each one can make his/her own recipe. There is a diversity of recipes all across India. The most common ones being Masala Chai, Plain tea, Ginger tea and cardamom tea. The extreme North of India has its own regional recipe and is known as Kahwa.

Read more about the tea recipes.

Guys… I think I’m hearing voices! Okay now before you jump to conclusions and ignore me like the parents of the sane kid  in a horror movie who tells the parents that he or she is hearing stuff but instead of listening or believing in the child they just declare him or her insane and  ship them to the nearest shrink, Phew!  Just hear me out.  So for the past few days, I’ve been hearing voices or more like cryings of a kid particularly around the bathroom walls.   First I was like hey, someone give this kid some bubbles! Because you know bubbles are awesome and they always cheer people up! But then, his constant combo of crying and laughing at the same time, started reminding of all the creepy little kids that have haunted us for so many years.

So with thought,  here is my list of

4 most creepy little kids that just give me the creepers!

4.  The creepy girl from “The Ring” (2002) -  The most creepy scene was when she comes out of the TV.  That’s a definite “do” to give someone a heart attack.

3.  The creepy little boy from “The Grudge” (2004) -  This boy was really messed up and the most creepy sound was that came out of his mouth and the most creepy scene was when he appeared under the desk like a little perv hehe.

2.  The cute yet creepy little boy from “Pet Sematary” (1989) – Aww…he was really really cute but sadly very creepy!

1.  The most creepy and perhaps horrifying kid of all time has to be Regan from “The Exorcist” (1973).  There are just too many creepy scenes but the head rotating thing and the backwards stair walk is enough to creep you out for life!

Now after revisiting some of these creepy kids, I’m sure you all need a little laugh!  First, the funny George Lopez just started the “Creepy Little White Girl” bit on his show.  So check it out, it should you creep you into some laughter.

Finally not all babies are creepy,  this one is so cute and makes me want to laugh like crazy every single time I watch it!

My tea of the moment: How about some STASH peppermint caffeine free herbal tea.  If you like minty stuff then this is for you.  Creepy kids and minty tea now doesn’t that just cheer you up! hehe.  Enjoy!

Stecche di cannela

Sono le 5 e l’acqua per il tè è pronta. Oggi ho voglia di dolcezza e quindi ho scelto il chai tea, un tè molto speziato, ancora più buono se aggiungete una bustina di zucchero di canna. Il miele o lo zucchero bianco non ci stanno malissimo ma lo zucchero di canna secondo me batte tutti.

Alla base ci sono foglie di  tè nero arricchite con gli aromi della cannella e della radice di zenzero. Se vi piace l’odore delle spezie passerete metà del tempo con il naso dentro la tazza perché emana un profumo fantastico. Il Chai appartiene a quei tè detti aromatizzati. La base può essere “nera”, “verde” o “oolong” ma ciò che li caratterizza è il fatto che vengano miscelati con spezie e, a volte, fiori e frutti. Altri tè aromatizzati sono l’Earl Grey (lo adoro!), il China Jasmine, il tè alla vaniglia e il Lapsang Souchong.

Viene dall’India dove “chai” è la parola usata di solito per indicare il tè in genere oltre a identificare anche questo particolare tipo molto apprezzato. Del resto, anche nella cucina indiana, le spezie sono uno degli ingredienti principali e caratterizzanti. In India, viene bevuto in ogni momento della giornata aggiungendo un goccio di latte e a volte lo zucchero. Secondo me, il latte compre molto il sapore aromatico ma è questione di gusti… mi darete la vostra opinione dopo averlo provato!

Ho finito la mia tazza e lascio l’India ai suoi tè… buon pomeriggio!

I think I have quite possibly taken a new step in my spirituality. Years ago when I attended temple, I bought a chai necklace. Chai is life in Hebrew. This past March, I rediscovered this necklace and I put it on. I didn’t take it off for six months. I held it when I prayed or when I was worried. It was a comfort to me. Then one day about two weeks ago, I was sitting here at my laptop and I realized it was gone. I have looked all over for it. I know it has to be somewhere here in the house, but where I have yet to discover.

I was incredibly upset. It wasn’t that I viewed it as a talisman against bad or the keeper of life, it was just a symbol of a connection I felt I had with God. Taking it away, logically, I know won’t minimize that, but to not have it, to not feel it, was disconcerting.

Then I had “life” happen and I needed my necklace. I needed to pray, I needed something to hold to give me strength. But what could that be? I opened my jewelry box and there was the cross necklace my aunt had given me in March. I took a long deep breath, knowing and feeling all of my struggles with this idea of the cross.

I recalled something that I had read that stated in accepting the Trinity you accept the father, the son, and the holy spirit. By not accepting one or the other, you are not accepting God. That hit home for me. Not accept God? I could never not accept God. He has been my rock.

Looking at that necklace, I knew the times I was about to face. I needed a rock, and three is better than one. I put the necklace on. I felt in a way I was letting in something I had long shut out.  I haven’t taken the necklace off. It did prove to be a source of great comfort, and I like how it seems to absorb the heat of my body so that when I pick it up, it’s always warm.

So what does it all mean? I am not sure just yet. The morning after I put the necklace on I went into the kitchen and Mom said (rather in a snotty way, I thought) “I didn’t think you believed in Jesus”? I told her, sometimes there are times when you have to believe in everything to keep faith. That night before, I needed everything. She didn’t know what had gone on that night, and I have never told her in full detail. Some things are better kept to oneself.

So am I all-embracing Christianity now? Yowza. That is a big question and one to which I do not have an answer. If I had to lean one way or another, no. I am not all-embracing it, but I am going to explore it more. I will take some baby steps and see how I feel. This spiritual journey will not be like my previous one when I was baptized at 9 and thought I knew what I was doing. This will be much more different, and much more meaningful.

Just what I always wanted, Yes! It’s a dual purpose Dunk Mug guys! A cup with a little shelf aww…Thanks Mr. Designer Dominic Skinner, You are a genius!  I have to say this is the perfect gift for an habitual dunker! or dipper! Hmm…do you dunk cookies in tea? or do you dip cookies in tea? Well whatever it is, I like it.  The only problem is that it fits only three Digestives to be specific! No worries who finishes up a whole bag of cookies anyways? Hehe well okay maybe sometimes, but it’s not like a bag of 2o or something geez…Sooo….what do you guys think?  Will this make your holiday wish list?

My tea for the moment: Ahh I feel like having some tea with milk and sugar after seeing the tea in the dunk mug!  Yay I actually found some Decaffeinated Lipton tea.  Hmm…but don’t have milk though, perhaps I could try some coffee-mate in there?  Okay I will try and if it all goes well then you should hear back from me soon!

by A.C. Cargill

’Tis the season to be jolly. And stuff our faces with all sorts of goodies, washed down with a gallon or two of tea. It’s also that time of year when we hear things like “The dryer shrunk my pants!” and “That scale isn’t working right!” Sound familiar? We’ve all probably used these excuses when we’ve experienced a bit of weight gain, especially during the holiday season.

Those extra pounds can sneak up on us, no matter how we watch our intake of fatty and calorie-laden foods. Holidays, abounding with parties where these less-than-healthy “eats” and “drinks” are served, can be the most treacherous times for this. Who hasn’t approached the bathroom scale with trepidation after feasting on turkey, dressing, mashed potatoes with gravy, pumpkin pie with whipped cream, and other such tasty goodies? One option is to eat less — yeah, right! Another is to have a cup of tea — no, really!

Green and Oolong (Wu-long) teas, highly touted for their health benefits, are also seen by many as dieting aids. They can boost your metabolic rate, suppress your appetite, and regulate your blood sugar, among other things. I’m not sure that this is the answer for everyone (for me, small meals spaced out every two to three hours works best since it keeps my metabolism fueled up and burning the excess). However, the good news is that drinking these teas doesn’t hurt (unless you are caffeine-sensitive, so check with your doctor).

There is a lot of information available on the Internet and elsewhere about green tea and Oolong tea relating to your health, and I’ve spent some time reading through a lot of it. The gist is that tea is full of all sorts of beneficial things with long names: “Antioxidants,” “epigallocatechin gallate (EGCG),” and “catechin polyphenols” among others. Of course, it has a few things that aren’t quite so healthful (the jury is still out on caffeine and ephedra). Some of these are good for weight loss.

You can always just say “No” to that second helping of turkey and dressing or a scoop of ice cream and a huge dollop of whipped cream on your third slice of pie. But it’s the holiday season and your Aunt Minnie would be offended if you didn’t try her special recipe for yam casserole or vegetable surprise (the secret ingredient is okra). That cup of tea is sounding more and more like your best alternative.

There are also herbals, especially for those of you sensitive to caffeine. A tisane made with black peppercorns has been know to be effective. Diet teas containing Green Tea Extract, L-Carnitine, Bladderwrack (fucus vesiculosus), and Chromium are said to be the most effective.

Tummy all a-roil after all that overindulging? Soothe it with a cup of chai. Be sure it’s one that contains ginger and cardamom, both known to quell the wild surf in your innermost regions.

Another benefit of some teas and herbals: a calming effect. When the relatives get too noisy and the sounds of the football game blaring through the TV speakers is jangling your nerves (either because your team is behind or you’re not a football fan), try a soothing cup of Chamomile (unless you suffer from hayfever), or maybe try a bit of the catnip you keep on hand for “Fluffy” (steep in water that has not reached a boil). Maybe a floral tisane made from gardenia would suit your needs.

As you can see, tea is essential for the holidays, to help you when you overindulge. Or maybe the dryer really did shrink your pants. Enjoy!

Don’t forget to check out A.C.’s blog, Tea Time with A.C. Cargill. It’s a great place to learn more about living the tea life!

Chai-latte + kanelbulle. Kaloribomb + kaloribomb. Det är såhär man går ner i vikt.

India is the larger producer and consumer of tea in the World. In India you can find out many tea stalls around each and every corner of town. Tea is the most popular beverage of India as compare to other beverage and there seems no end to the variety of recipes available. Tea is also called as Chai in India. There are so many recipes that roam around tea leaf.

Each one can make his/her own recipe. There is a diversity of recipes all across India. The most common ones being Masala Chai, Plain tea, Ginger tea and cardamom tea. The extreme North of India has its own regional recipe and is known as Kahwa. A good amount of spices and dry fruits are put in and it becomes a kind of herbal syrup that contains no milk. Kahwa helps people to maintain there body warmth in extreme winters.

Following are the best Tea recipes from India.

To know about India’s tea recipe click here

After spending about a month of being gone every weekend, things have slowed down a bit.  I want to travel as much as I can, but there is so much to see and do in Istanbul, if you can make it off the compound. I’ve spent the past two weekends in Istanbul and happily have been able to see and do a lot- saw the Istanbul Modern Art Biennial, went to a house party off campus hosted by one of my Turkish friends, walked along the city walls, went on another field trip of the city where we saw lots of mosaics, monasteries, mosque, and Ottoman soup kitchens, explored lots of forts, saw Shantel (Gypsy/Balkan club/pop artist) in concert at one of the funnest shows I’ve been to, partied with Shantel at dance party after said show, ate at a fabulous restaurant where they create dishes using the old recipes of the imperial Ottoman kitchen, had my weekly trip to the food market where I bought way too much of course (hey, it’s a good excuse to cook for friends), and got to have some wonderful conversations with friends and family back home on Skype. I was really concerned that these weeks would drag by, but it’s been really fun. I finally feel like I’m starting to get to know the city, that I’m not just a visitor. I have 8 weeks left here; I’m officially over halfway through my time abroad. I know these weeks are going to fly by, which I’m happy about- I love it here, but I’m still pretty excited about getting back to the US.

Here are some pictures from some of my excursions

Walk Along the Wall

http://www.facebook.com/album.php?aid=345719&id=545955654&l=be0d9b9baf

‘HIST 245- History of Istanbul’ field trip

http://www.facebook.com/album.php?aid=345729&id=545955654&l=f69eb3a8a9

Just knowing Melbourne and Hong Kong are in my immediate life plan and that I’m going to go to both within the next 6 months has really changed my self-perception. I no longer feel as if I’m a mildly depressed housewife in the outer suburbs of one of a mining city.

I’ve decided to go to a conference in Hong Kong. I don’t get any funding from my university but it’s one that’s directly related to my research. That and I have been thinking about going back to Hong Kong for the past 30 years or so. It’s now or never. There were plans to take hubby and baby, but an 8 hour flight, Disneyland, mummy wanting to do some research/writing/work, Daddy’s first time in a big Asian city… just not doable in 5 days in the middle of the school term.
This will be my first trip overseas in 8 years. I had a really bad flight back from London back in 2002 and vowed never to fly beyond the equator again.
I don’t really know anyone in Hong Kong. It’s somewhere I’ve always wanted to work and live, but hadn’t really thought too much beyond dreaming about becoming “real” again…which I know isn’t going to happen because I’m illiterate in Cantonese/Chinese.
I’m looking on the map from a brochure I got at Flight Centre…I’m so excited about going, never mind the barbwire looking purple border separating China from North Korea…oh and they’ve left out Xingjiang/East Turkmenistan – which makes it easier to forget the Dateline interview with the Guantanamo Bay Uighurs who were wrongly accused, released but denied entry to most countries around the world, including Australia, because of pressure from the Chinese government.

What I love so much about Perth is what I hate most about it. The isolation.
I’m probably in for a shock.

I’m just looking forward to being somewhere less isolated and suburban. I’m really hoping it will open my mind a bit. I do feel I’ve become parochial and boxed in since I came back to lead the life of a suburban housewife. Sometimes the most exciting thing that happens in my day is having to think on my toes when my kid decides he needs to poo and I don’t have any nappies, wipes, toilet seats, or a toilet around.

I think I will go on this conference even if it’s simply an exercise to take my studies more seriously.