Thursday, January 13, 2011
Tuesday, January 4, 2011
Today's lemons: head cold. Today's lemonade: blog post.
Happy New Year, everyone! I had a lovely holiday of family, friends, and fondue. Now I have quite the unhappy sinuses, so here are some short tidbits for your ADHD perusal.
1. St. Joseph's Hospital in Phoenix lost its Catholic status for allowing an abortion that saved the life of the pregnant mother of four other children. Sigh.
2. Catholic-turned-Episcopal priest Alberto Cutié just wrote a book about his issues with the Catholic church. Sounds right up my alley! I'm queuing it up at the library!
3. This year I tried something new for Christmas gifts for my family. I didn't have to brave crowds at the mall; I didn't have any knitting deadlines; I didn't contribute to the family's various piles of junk. I made various charitable gifts in their names on Changing The Present, all from the comfort of my couch.
4. See that picture up there? I did indeed make lemon marmalade from my friends' backyard lemons. After three hours of waiting for a pot of steaming lemon slices to cook, I needed a couple more days before I could enjoy the finished product without anger towards the seemingly interminable process. It's tasty, but now I'm leaning towards pickling.
5. I promised a chai recipe a few posts ago. My friend's chai recipe wasn't so good, but I used it as well as this other one as a starting point for further improvements. Here we go:
Spicy Masala Chai
2.5 cups of water
15-20 black peppercorns
8 cardamom pods
a pinch (~1/4 teaspoon) aniseed
1/2 inch fresh ginger, peeled
2-3 teaspoons black tea leaves
2.5 cups of milk (use whole milk for richness)
sugar, to taste
1. Put the water on to boil in a saucepan. While the water is heating, bruise the dry spices (pepper, cloves, cardamom, aniseed) using a mortar and pestle. Add the spice mix to the water. Then mash the ginger and add to the water.
2. When the water reaches a boil, add the black tea and boil on medium-high heat for about 5 minutes. Cooking some of the water off at this step will concentrate your flavors.
3. Add the milk and let the temperature come back up while stirring. Remove from heat once the mixture barely starts bubbling.
4. Strain, sweeten, and enjoy.