Masala Chai originated in India. These days the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. The Masala (or spice mixture) has many health benefits, as does the tea itself:
Yesterday I took a walk around my backyard. Everything was bursting with autumn color, and the sunlit trees seemed to glow with golden light. It was a gorgeous day. The sky was a brilliant cloudless blue, the sun was warm and the breeze was crisp, and before I knew it my camera and I were out the door and snapping away at the marvelous views before us.
There were so many vibrant leaves on the ground and swirling through the air.
Here we have the last of the Periwinkles and the last reminder of the Cicadas that come in August…
Our old storage door was looking especially fine and rustic…
I just adore leaves.
This large tree’s leaves create a messy mosaic on the surface of our pond…
Funny thing; one day, my dad found three pumpkins in our yard, one floating in the pond and the other two in different places. They must have fallen from a produce truck as it passed. Either that, or The Great Pumpkin visited early with some friends.
After my walk, I decided to write this post and drink a cup of Bigelow Cinnamon tea.
In addition to drinking tea, I love dissecting different loose leaf blends and discovering the many ingredients that go into making the delicious teas we all adore. I’m fascinated by the diverse combinations of herbs, spices, and food stuffs as well as the health benefits that said combinations naturally have. I suppose part of the intrigue (for me, at least) is that blending teas rather puts me in mind of medieval-fantasy times with cauldrons, witches, magic, and coming up with various herbal and plant concoctions.
Now, because I haven’t had any first hand experience, (only what I’ve read) I recommend visiting Kitty who is kind enough to share her valuable knowledge of this enchanting process.
Until next time, happy tea drinking, blending, and/or dissecting! :)
The other evening while I was looking for something cute and quick to crochet I came across this adorable “Rattle Bunny” made by the talented Lucia from Lanukas. Now, although Lucia’s blog is written in Spanish, she does provide English instructions to some of her patterns. Like this one!
Although the above pattern calls for a size E hook (3.5mm), I used a size H hook (5.00mm).
For color A I used white yarn (Caron Simply Soft) and for color B I used pink (Caron Simply Soft in Watermelon).
For the stuffing I used some regular pollyfill.
I used black yarn for the eyes and nose; the white spot around the right eye is a piece of felt.
In the pattern section for the legs, if you look at R5 – R16 you’ll see it says “24 sc in each st around”. This confused me; but after I thought about it for a bit, I realized that it meant 1 single crochet in each of the 24 stitches around.
Speaking of confusing, when you reach the beginning of the body section you’ll be told to join the two legs together with a slip stitch… I spent a good half hour trying to figure this out on my own but all I achieved was a headache. At last, I decided to take my own advice and visit YouTube where I found THE PERFECT TUTORIAL!I followed the teacher’s instructions exactly as she says; then, where she stops crocheting, I kept going until I reached the stitch marker again. I then returned to the bunny’s pattern where it says to change to color B.
I did the eyes and nose right after R37, before I stuffed the legs and body.
I also made a pom pom tail using white and pink yarn which I attached to the bunny at the same time as the eyes and nose. How to make yarn pom poms.
Most American hotels and tea rooms do not serve a proper high tea, offering tidbits of fancy pastries and cakes on delicate china when, in its traditional form, high tea usually refers to dinner. Known also as “meat tea”, high tea is typically eaten between 5 pm and 7 pm and consists of a hot dish, followed by cakes and bread, and occasionally there would be cold cuts of meat, such as ham salad. The term was first used around 1825, and high is used in the sense of well-advanced (like high noon, for example) to signify that it was taken later in the day than afternoon tea; it was used predominantly by the working class and in certain British dialects of the north of England and Scotland.
Now, without further ado, visit Cristina Re for some high tea etiquette!