I’ve mentioned before I’m a diabetic. Finding a flavored creamer that is diabetic friendly isn’t easy. And when you do, you still have to be careful what the makers version of “sugar” might be.
Are they sweetened with Splenda? Which can still raise sugar levels in diabetics? Or could they be sweetened with something like Stevia, which is a little more diabetic friendly?(Stevia in the Raw is my sweetener of choice).
It’s a hard and laborious process to find the right product. Then I thought, hey, what about homemade where I can sweeten with my own sweetener?! And thus a new search ensued.
I found a lot of versions of homemade creamer and all have their own tweaks and variations. It’s not at all hard. And nearly all start with a base of condensed sweetened milk. That sweetened part is a problem again for diabetics. But the base is flavored from there. So everything begins with the base, how about going the other way to find the flavor and add what you require on the back-end. Continue reading →
Nearly two decades ago, I worked at a Fortune 10 company. Working there truly spoiled me. Not only because of the income, benefits and the job itself; but because of the people I was able to work with.
When you work for a world-wide corporation you are able to travel on business trips that take you around the country and overseas. Or that bring overseas people here. That’s how I met Ter’esa from Ambeau France, which is a little town outside Lyon.
During her 6 months here in the states, she and I hit it off quite well. We had a great time taking in the sights and visiting places that tourists don’t usually see in the outer realms on the beaten paths of the countryside.
On Sunday’s however, it was her practice to have a relaxing day in town for tea and a visit to the art museums. A truly wonderful tradition that I do miss on occasion. Continue reading →
Southern Sweet Tea isn’t unique, but it is certainly different from iced tea made in other places. Why? Well my personal experience has shown that making sweet tea in the north and out west is sweetened with fruit juices, not sugar. Ok if I wanted fruit juice, I’d have some. Can’t stand it when restaurants serve “sweet tea” and it ends up being raspberry tea.
While that might be better for you, um…it’s not Southern! We make our iced tea with sugar, plain and simple. Though some of us may use it with fake sugar, it’s still sugar!
There are two different kinds of Southern Sweet Tea. Sun tea and brewed tea.
Sun tea uses more tea and of course it takes longer to make. But beyond that, they’re virtually the same. Continue reading →
Everyone knows coffee when they see it. Dark roasted or light roasted beans with a warm aroma that perks up your nose. But those roasted coffee beans don’t start out that way. They start out, as cherries.
Coffee cherries grow on trees that can reach 30 feet high or bushes that can be as small as 2-3 feet. The most common trees have dark waxy leaves that contrast against their beautifully cherry fruit which grow on the trees limbs. But they can also be found with purple or yellow leaves, to the predominant dark green.
It’s common to see coffee flowers blooming on a tree with green and ripe fruit at the same time.
On average a coffee tree can live 20 to 30 years as long as the climate doesn’t experience vast fluctuations in temperature. They primary love rich soil, mild climates, frequent rain and moderate shady areas. Continue reading →
I’m a visual person and that means I love pictures. The internet has been a wonderful invention to feed that interest. Especially places like Instagram, Pinterest and other social media sites that focus on imagery.
But one thing I’ve noticed in looking at the inspirational pictures people share for Tea and Coffee time are the mistakes they make when properly setting a table or serving tray.
Yes there really is a proper way to set or place anything on a table. And that includes the proper placement of food on a tiered serving tray. It can even include the proper placement of silverware on a serving dish or where on the table that dish should go.
But I’d like to focus this post on the 3-tiered serving tray. First off a tiered serving tray is reserved for low or afternoon tea. It is NEVER used for high tea. The only exception is when a tiered tray is used to serve varying types of desserts and the tray is placed on a side or buffet table. Continue reading →
Coffee often faces the same question about whole or ground versions that Tea does with whole leaves or in a bag. Like Tea Bag vs Loose, the question is the same with Coffee, it’s all about the freshness.
Ground coffee is the easiest and most convenient method to buy and use. It requires no additional equipment in the kitchen and stores easily anywhere in your pantry. It is the most popular way to sell coffee, even at your local coffee specialty stores.
That’s about all there is to the advantages of ground coffee. It’s convenient and easy to use. I’m a creature of convenience, so for me, those are actually some really big advantages. These days, ground coffee is also often more inexpensive than whole bean coffee. Another little advantage that helps a lot people in this financially strapped time. Continue reading →
All tea deteriorates over time. It is after all a plant and they don’t last forever. Even dried tea leaves can still break down, decompose or even develop dangerous mold and mildew if not stored properly.
Tea is very sensitive to light, humidity, temperature changes and absorbs the odor in its surroundings easily.
Sometimes it takes a little more than “store in a cool, dry place” to keep your tea in the best condition over time. That’s true if it comes as loose tea or in a tea bag. Continue reading →