This is my favorite Earl Grey, at least back when it had a Keemun base. They changed it to a Ceylon base, which KS loves, but I prefer this one, the Keemun. I have been hoarding it since I know I can’t get it anymore.
I was proud of myself for getting my cupboard down to 123…and then found a bunch of tea I hadn’t added. And my samples are not included in that. Ah well, first world problems.
I had my morning oatmeal, – home rolled, not that nasty stuff from the store – and after breakfast shared a pot of tea with youngest as we read aloud together. I LOVE reading books aloud together. We are reading the Barker and Llewelyn series that GMathis recommended.
The Keemun base sets off bergamot so much better to me. Lemony Ceylon plus sour citrus? No! Ah, but the deep and dusky cocoa tongue-scraping Keemun with a little bergamot floating above…nice.
After which I went outside and tore down half a chicken coop and remade it, chased chicks, skinned my knuckle, and came the closest I have ever been to full on heat exhaustion, resulting in a short stay on the cold bathroom tile floor drinking water and waiting for the nausea to pass so I could cool off enough to go out and finish the pen. By then, I didn’t care if those little chicks live or die. If they don’t appreciate my labor and near death enough to stay inside the bloody coop, then they deserve to get eaten. (No, I don’t really mean it. But I felt really really bad. Heat index over 100F.)
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Glad you are OK. In this heat those chicken’s eggs about fry themselves. So at least you got that going for you.
I have never heard of any one in this century rolling there own oats. Of course I don’t get out much. Where do you get them and what is involved?
Stay hydrated and cool!
KS: I have a Swedish Electrolux Kitchen Assistent (sic) and it has an optional oat flaking attachment. Think of Kitchenaid with all their additions. We buy huge bags of grains that we use, and for the oats you just put them in a small hopper and go through and are pressed. They are chewier when you cook them, somewhere between steel cut oats and Quaker Old-Fashioned Oats.
We have a separate mill for grinding our grain into flour, though I think the Assistent has an attachment for doing that, too, but I already had my NutriMill. We grind hard red wheat for cookies, hard white for bread, Kamut for waffles, soft white for cakes and pastries, and mixtures of different grains for some other things. For instance, French bread may have a mix of hard and soft white. Chocolate chip cookies get hard red but sugar cookies get hard white. :)
That sounds like a tough day!
Glad you are OK. In this heat those chicken’s eggs about fry themselves. So at least you got that going for you.
I have never heard of any one in this century rolling there own oats. Of course I don’t get out much. Where do you get them and what is involved?
Stay hydrated and cool!
KS: I have a Swedish Electrolux Kitchen Assistent (sic) and it has an optional oat flaking attachment. Think of Kitchenaid with all their additions. We buy huge bags of grains that we use, and for the oats you just put them in a small hopper and go through and are pressed. They are chewier when you cook them, somewhere between steel cut oats and Quaker Old-Fashioned Oats.
We have a separate mill for grinding our grain into flour, though I think the Assistent has an attachment for doing that, too, but I already had my NutriMill. We grind hard red wheat for cookies, hard white for bread, Kamut for waffles, soft white for cakes and pastries, and mixtures of different grains for some other things. For instance, French bread may have a mix of hard and soft white. Chocolate chip cookies get hard red but sugar cookies get hard white. :)
That sounds like a tough day!