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Woo hoo! This morning I woke up and the sun was out, and the sky was blue! It feels like so long since that’s happened, since it’s been raining for most of the week.

To celebrate the beautiful day and the fact that I’ve got an open schedule, I went for pancakes in a cup. I went gluten free as an experiment a few months ago, and recently tested the necessity of it by reintroducing wheat back in my system. Turns out – yeah, I have a definite sensitivity to gluten and need to keep it out of my diet. :(

So this will probably be the closest I get to actual, buttery mapley pancakes for the time being. That’s not really a bad thing though because this is really does mimic pancakes pretty darn good! I had two cups of it with some milk and sugar and I think I’m finally ready to get some things done today.

Happy weekend everyone!

Preparation
Boiling 4 min, 0 sec

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Bio

I have come to the point (as of October 2014) where quality in tea is more important than quantity. Especially because I’m a seasonal tea drinker where hot tea is concerned, and a SLOW one to boot. I generally don’t resteep only because I’d be here all day if I did, though I do break out a gaiwan from time to time.

I adore French teas in practically every iteration, Japanese Sencha (specifically from the Uji region, as they offer the most seaweed flavor), and Dan Cong oolongs. I am trying to focus on plain teas and so companies like Verdant, Upton, and Butiki are on my favorites list.

When it comes to tea, I feel like the 10th Doctor says it best:

“Tea! That’s all I needed! Good cup of tea! Super-heated infusion of free-radicals and tannin, just the thing for healing the synapses. "

Location

Atlanta, GA

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