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(Part 2 of my Ritz-Carlton Story. For Part 1, see English Breakfast by Taylors of Harrogate)

I had a lot of time to kill, so I really took my time to savor that breakfast, dipping my asparagus in the hollandaise. The food was quite tasty, although the steak could have been a little more rare, but it was tender, none the less.

For dessert, I had a pot of this Earl Grey with stevia added. It is nothing remarkable, but at the moment it felt like a sweet after breakfast treat, and satisfied the desire for something sweet to contrast with the savory meal I had eaten.

Indigobloom

great when tea just hits that perfect spot!

Kittenna

Mmmmmm, asparagus in hollandaise!

Terri HarpLady

Oh yeah!
Once in awhile I make Hollandaise (using Earth Balance buttery spread, or occasionally with coconut oil), & we’ll have what I like to call, “Brussels Benedict”. It’s caramelized brussels sprouts, topped with eggs & the sauce.
Optional: Bacon, canadian bacon, ham, prosciutto, fried tofu, or whatever. Sometimes I use broccoli or cauliflower, & sometimes it’s just the sauce & any veggie for dipping. I put dill, garlic granules, & capers in my Hollandaise. Now I want some…

Kittenna

Sounds delish. I like to make copious amounts of very lemony hollandaise, and eat it with asparagus and/or smoked salmon eggs benedict. drools

Terri HarpLady

Oh yeah, smoked salmon is on my list too.
I always like a like of veggies, as I don’t eat gluten or grains

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Comments

Indigobloom

great when tea just hits that perfect spot!

Kittenna

Mmmmmm, asparagus in hollandaise!

Terri HarpLady

Oh yeah!
Once in awhile I make Hollandaise (using Earth Balance buttery spread, or occasionally with coconut oil), & we’ll have what I like to call, “Brussels Benedict”. It’s caramelized brussels sprouts, topped with eggs & the sauce.
Optional: Bacon, canadian bacon, ham, prosciutto, fried tofu, or whatever. Sometimes I use broccoli or cauliflower, & sometimes it’s just the sauce & any veggie for dipping. I put dill, garlic granules, & capers in my Hollandaise. Now I want some…

Kittenna

Sounds delish. I like to make copious amounts of very lemony hollandaise, and eat it with asparagus and/or smoked salmon eggs benedict. drools

Terri HarpLady

Oh yeah, smoked salmon is on my list too.
I always like a like of veggies, as I don’t eat gluten or grains

Login or sign up to leave a comment.

Profile

Bio

I’m so excited to have found this community! I’m a self-employed Harpist (acoustic & electric – Originals, Classical, Rock, Jazz, etc) & Singer/Songwriter. My days & nights revolve around teaching at home, playing gigs, gardening,& fixing awesome food to eat. My schedule is different everyday, but I just go with the flow, & I sip a lot of tea!

My love of Tea began with Herbals back in the 70’s. One of my favorites was a licorice blend from House of Hezekiah, an old tea shop in Kansas City. There was also a tea with mint, rose petals, chamomile, etc called Nuclear Casual Tea.
In the 80’s I gave up caffeine, chocolate, alcohol, (& a few illicit substances…), and brewed medicinal blends & tinctures to support 4 pregnancies (all children born at home). In the 90’s my love affair with green teas began when I discovered ‘The Republic of Tea’. Their beautiful teas & packaging inspired my original song, “TeaMind”, from my CD “Zen Breakfast”. If you’d like to hear the song for free, drop by my website.

In general, I drink my teas straight, but occasionally I add a pinch of Stevia & maybe some coconut or almond milk (I’m allergic to dairy, gluten, & various other things & avoid most sweets.)

I’ve explored a variety of teas:
Whites tend to be a little bland…sorry
Oolongs – wonderfully sensual
Roobios – I’m not a fan in general
Puehr – a fairly new direction for me
I’m not a huge fan of flavored teas, but I do make exceptions, & I’ll try just about anything once.

And Black Tea, Oh how I love thee!!
I am on a quest for the most wonderful breakfast cup! I will find you, my Love!

Location

St. Louis, MO

Website

http://www.harpsinger.net

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