1865 Tasting Notes
Headed out the door for a massage, which I desperately need. Playing the harp & moving all that equipment is rough on the body, & I have to treat my body like a professional athlete: yoga, weights, massage, tai chi, chiro…whatever it takes to keep things from freezing up. Right now I have a kink in my left shoulder. Years ago I had a bursitis attack in that shoulder, so I don’t mess around. It it’s got a kink, I’m getting a massage!!
This is nice bold breakfast tea! I got it from the TTB A, & its a sip down now.
Again, thanks to three whales for this GENEROUS sample!
It’s 9:30pm, I shouldn’t be drinking anything at this point, but at least I’m drinking something that won’t keep me up.
I’m not sure how I feel about this tea. What’s interesting about it is as it sits & cools slightly, it takes on the flavor of the banana pudding my mom used to make…you know…I’m sure everyone has eaten it before: vanilla pudding, banana slices, vanilla wafers. I haven’t had that in years, but I still remember it oh so well. The texture the cookies took on, the creaminess of the pudding, the taste…ohhh, the taste!
So this tea does remind me of that. There were 5 kids in my family, & no matter how much of this dessert (or any dessert for that matter) that mom made, it was never enough. We fought over every last bite!! Luckily, I don’t have to compete to enjoy this dessert cup.
Theresa is a mean boss, but I know she is only doing her job.
We’ve been sitting in my office for hours, working on the membership roster & google group list for the Gateway St. Louis chapter of the America Harp Society. I’m chapter president (sounds important, but it’s not. Nobody else wants the job). I’ve been working on this since last Thursday, went I sent emails to every single person on either list, requesting a response to verify their contact info, confirm that they are still interested in being members, etc. I also attached dues forms, reminded them we have a tea party & adult recital this sunday, etc.
The old roster is OLD, & includes people who have passed away, moved away, & students who no longer play the harp. It’s a job I started on a year ago, got sidetracked, & never finished.
So far about 30% of the people have responded!
Meanwhile, I’ve been sipping this tea. It was sent to me some time ago as a sample in one of my Verdant Orders. It’s a nice treat, and a pleasant contrast to the Black Pearl I was drinking early. It’s creamy almond milk & tender spring greens. Lightly sweet & fresh, an invitation to Spring in a Cup!
I say part II because I drank the first half of this sample from Alpha kitty on saturday. It was ok, but a little bitter, & after comparing notes with Alpha, I decided to steep the 2nd half of the sample in a Gaiwan. It is MUCH better!! I did the 1st 4 rounds at 10 seconds each, combining them in a little glass pitcher & sipping them out of a 4 oz cup while I’m doing desk work. It is sweet, a little oatmeal-like taste, fruity, & there is a little salinity, & even a little bit of a rocky taste. Very different from the 3 minute steep of 2 days go. Much better! It is not bitter at all, & I made another pitcher full, this time at 20 seconds each. I’ll keep enjoying it until it’s steeped out.
Thanks Alpha! For the sample, & also the suggestions :)
Third cup of the day, another Assam.
Second cup of the day, and a sip down. This is nicely robust & I will miss it.
First tea of the day, it was a pleasant cup & now it’s gone.
I’m backtracking to Friday evening.
My birthday was almost a month ago, & Tony & I take each other out for dinner for our birthdays. His was in Dec (sag) & he chose Nobu’s, which is obviously a Japanese restaurant. Tony doesn’t really like sushi, but he’ll eat spider roll & calif roll. I DO like some sushi, & we both like tempura, miso soup, & of course, Matcha!
So for my Bday dinner (almost a month late, we’ve both been really busy!), we had a gift certificate from his 2 kids for $50 off at The Sidney Street Cafe, which is considered one of the top restaurants in St Louis. http://www.sidneystreetcafe.com
It’s not the kind of place we usually eat, but they use a lot of locally raised products & the pictures are awesome! Once I explained my food allergies/sensitivies (dairy, gluten, preservatives, etc) to the waiter we settled on filet béarnaise, except I got roasted root veggies instead of mashed potatoes (which contained cream). There was butter in the sauce, but I can get away with that once in awhile. Tony had the Steak Wasabi.
What irritates me about places like this is you pay high dollar for the food, you’re picturing a surf & turf plate, & then reality strikes: a large plate, with a steak that is 2" wide in each direction & 2" tall. It was split across the center & there was a thin layer of lobster sandwiched in there. There was 1/2 cup or so of roasted brussells & a tureen with about the same amount of roasted root veggies. The sauce was drizzled artfully. It was a beautiful plate, but I think my exact words to Tony were, “I’m gonna be hungrier when we leave than I was when I got here.” We both laughed :)
Needless to say, it was awesome! Every bite was pure heaven. That steak may have been small, but it was the tenderest, most perfectly cooked, most flavorful steak ever (well…I can think of 3 exceptions to that, actually). In spite of the fact that I would have liked to have doubled the amount on my plate, the food was wonderful!
When it came to dessert, the only dairy & gluten free offerings were sorbets. I had a choice of peach, or a scoop each of passion fruit & coconut. I had all 3 (little Terri insisted). They were wonderful, not too sweet, & contrasted with one another beautifully. I don’t eat sweets often, but it was a worthy exception. Tony had “snicker bar”.
With dessert we had tea: Numi Aged Earl Grey, which went nicely with the sorbets. The tea base is an Assam & the bergamot is there, but not too potent. A perfect ending to the meal.
Another sample from Three Whales, Thanks!
This is ok, but not really that exciting for me, considering that I do really like vanilla.
However it was very drinkable. I think it would be even better with some caramel added…