1814 Tasting Notes
Nothing like sitting in front of the computer doing analytical left-brain things all day, then coming home and spending the evening milking what’s left of the other side to write creative kids’ activities. I am squoze dry. (The creative stuff is the most fun; wish I didn’t have to save it for the dregs of the day.)
And because the cookies mysteriously disappeared while I was at work—two dozen whittled down to two, this is the dessert I’m trying to perk myself up with. It’s not a bad little rooibos, Charlie Brown; it just needs a little love, a small cup, and the bag left in throughout. Not sure I’m getting much chocolate out of it, but it’s still OK for a dessert/nightcap.
Long Sunday and I am worn out. Kid wrangling in the morning followed by a run to the nursing home to check on Mom followed by a run to the farm to do some running/fetching/carrying for tired and arthritic Dad. (Fun side note—Mom’s nursing home gets therapy miniature ponies. They bring ’em to the rooms like dogs!)
Couple all that with a really poorly-thought-out speed lunch at Long John Silver’s…ugh…I need tonickin’. So I steeped a strong infusion of chickweed and stirred in a spoonful of Pappy’s sassafras concentrate. The sassafras is a good mask for the chickweed—its pretty barky flavored, and between the two compounds, I am good for stomach ailments, arthritis, high blood pressure, and scurvy.
I’ve already enjoyed this a couple of times thanks to Terriharplady, but can’t find where I’ve noted exactly how much I’ve enjoyed it. Could it be because there’s a cat sitting on my hands that makes it a little difficult to type? (Yes, he’s still sleeping outside…breakfast date.)
The Verdant description for this one is caramels melting on your tongue. Perfect characterization. Big and rich taste. This morning, added a little half-and-half, which doesn’t hurt, but it’s already creamy enough on its own.
As with most sipdowns, there’s just one pinch more leaf than you really need for a full cup, but you dump it in anyway…in doing so, the mineral background referred to in the tea description really stands out. I keep thinking it tastes a little like a silver spoon.
Enjoying it with my feet up for an after-dinner gloat. Actually made a plausible facsimile of restaurant Chicken Balsamico without trashing the kitchen or sustaining major grease burns. Score (a rare) one for the kitchen incompetent. http://www.carinos.com/chefsblog/post/2009/09/24/Chicken-Balsamico-Carinos-Recipes-for-the-Home-Cook.aspx
The premium, gold-standard, best-ever unflavored decaf black tea has not yet made its way over my threshhold, but this is a giant step toward it! My thanks to Single Origin Teas for a sample of a really nice Ceylon that hasn’t completely lost its mojo in the decaffeinating process.
Got sidetracked and didn’t time it real carefully—I think about four minutes. What you get instead of brown water is a pleasant, almost fruity flavor that makes me think a little of cloves and molasses and dark cherry wood.
Well worth the try if you’re looking for something decaf that still has some personality left in it.
Flip through the reviews for this one…it is a kaleidoscope tea. Changes with every tasting and with every taster. Allspice. Cloves. Honey. Mushrooms. Sweet grass. Shoelaces. (No, not really.)
And who’s to say any of those descriptors are wrong?
Today my descriptor is “sunlight through gold maple leaves at 58 degrees.” It tastes like that. Really.
(Thanks again to Terriharplady for the sample, which is gratefully sipped down.)