"My mind sees that I am nothing, my heart sees that I am everything, between these two poles my life unfolds."

Wednesday, March 30, 2011

Here's what I brewed up in my Cauldron of Awesomeness...! 

That's a Sheenism and I have to admit to finding some of Charlie Sheen's antics of late quite amusing. He had all the major networks talking about him, instead of what they were supposed to be covering: the news. A video of him cooking on YouTube where he referred to a pot as his cauldron of awesomeness was priceless. I immediately filed that one away. Here's a link to the Live the Sheen Dream random quote generator.

Doesn't this look good? I recently had one of the best cups of tea ever (along with a great meal) in a Thai restaurant. It's a ginger tea and and it was so amazing we returned a few days later, just for the tea. When I was going through the till on my way out that second visit I considered asking them for the recipe, but hesitated at the last possible moment. Determined to enjoy it whenever I wanted led me on a search and I've found what I believe is a pretty close second. I like that it has only four simple ingredients, can be made in bulk (or cut in half if you like) and stored in the fridge and reheated or enjoyed cold on a hot day. Plus, it's good for you :)

Thai-Style Ginger Tea...from the kitchen of One Perfect Bite

The tea was actually a Thai Ginger Drink that is very popular in Asia. While ginger is used in cooking throughout the world, you may be surprised to learn that it has health benefits as well. Many, especially in Asia, consider it to be a cure-all. Health benefits aside, my main interest in using fresh ginger is to make tea. While I haven't been able to create an exact duplicate of the ginger drink, I've come very close and have been serving it, hot or cold, ever since. This is how it's done.

Ginger Tea

8 cups water
1/2 cup peeled and thinly sliced fresh ginger
1 lemon or lime thinly sliced
1/4 to 1/2 cup dark honey

Bring water to a rolling boil. Remove from heat.
Add ginger and lemon. Cover pot and let sit for 20 to 40 minutes.
The tea becomes stronger the longer it steeps.
Strain. Stir in honey. Serve hot or cold.
Yield: 8 cups.


1 comment:

  1. I want to thank 'Lorene' for commenting yesterday that she had tried out this recipe and enjoyed it very much. I had some technical difficulties with his particular posting and had to repost it, thereby losing your comment in the process.


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