The tea cabinet.

monthly tea recommendation.

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For the month of February, I'm taking the time to froth my soy milk and enjoy as many crêpe breakfasts as I can. Remi has gotten quite good at making them ever since I pleaded that we veganize a childhood favorite. "Dutchie's" {a thicker kind of crêpe that my mom made for us as kids for our birthdays} were something I could not get right on my own. We invested in a cast iron crêpe pan, found a simple recipe online, and Remi worked his kitchen magic.

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This morning I made a pot of Darjeeling tea and frothed a bit of soy milk. I won't brag about my own kitchen magic, for unfortunately, I am artless and only fairly proficient behind the stove. Though if you are like me, a small bit of bubbly milk froth will do to spruce up a daily cup of tea. How I do it is:

  • Simply put some milk in a little sauce pot on a high heat {because of impatience},
  • Whisk milk about while it heats {I have a handy frothing device},
  • Be careful not to let it froth up too quickly and run off the top {just turn down the heat if it does},
  • Then pour it over your steeped tea, spooning out the froth on top of the warm milk.
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While the foam is more bubbles than froth, and cannot compare to the artistry of our local coffee shop, a bubbly milk in my tea sends more magic into my day than a teacup without.

Do you take the time to make your own lattes? Anyone have any tips for an impatient stove keeper desperate for a pillowy foam?

The tea cabinet.

monthly tea recommendation.

We replaced our leaky tea kettle with this black german-made enamel beauty. She matches my tall witchy tea pot that I don't use as often as I'd like. (Anyone for a tea party?) The leaky quality of our last kettle may have been my fault... which tells me that whistle or no, sometimes I just get distracted. Something one might call the mind of the artist?

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Some pre-spring tea cleaning.

I limit my caffeine intake to three cups of black or green tea a day while pregnant. The official switch to loose leaf has been on the horizon as well, so I'm using up every tea bag I can find this month. The caffeinated shelf is now empty leaving the herbals and medicinals. Because they aren't daily use I put them in jars. 

Next, I threw out the stale loose leaf that were mostly inherited from past apartments. Now, I'm on the hunt for an economical & stylish solution to canisters. (Maybe these?) Lastly, the best part, is to sample some new loose leaf brands. Along with my much loved gypsy rose & raspberry earl from Zehena's, here is my current wish list.

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Keeping this kettle well oiled, and this pregnant woman semi-caffeinated. I'm working on a children's book project right now that I can't wait to share. The plan is to finish with time to spare before our little Winnie's due date, wish me luck!

The tea cabinet.

monthly tea recommendation.

In terms of the best tea flavors of all time, earl grey has stayed at number one on my tea list, mostly because of the smell. I think it's the bergamot. Something about it immediately relaxes me. I spend a lot of time curating my tea collection, with some staples and some rotating themes. One of my favorites is the Raspberry Earl from Zhena's tea. It's  just the right amount of naturally sweet and rich. 

The addition of raspberry to chocolate is classic. On this chilly December morning my table is set with raspberry earl grey and chocolate swirl banana bread. ( Recipe by Isa Chandra, found in her book Isa Does It. )

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I envision this bread being one of the first that I teach Winnie to bake. I can just see the three of us gathered around with some tea and banana bread morning after morning. (Hopefully someday with some snow to view out the window.) The family traditions we practice as a couple will be the childhood memories Winnie remembers of us years from now.

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Zhena herself has a wonderful story. In an interview she says: “My grandmother was Roma gypsy from the Ukraine. She taught me as a child that botanicals could heal any woe—in the mind, body and/or spirit." This is the magic of tea. The earth provides us with what we need to thrive. 

What are your favorite teas, seasonal or standard? Do you have any special teas or favorite tea-side snacks that have become a tradition?