tag:blogger.com,1999:blog-32094097279319359452024-03-13T01:33:15.245-07:00tea4kateKatehttp://www.blogger.com/profile/02247391603889367885noreply@blogger.comBlogger59125tag:blogger.com,1999:blog-3209409727931935945.post-53568719851428500922010-06-23T20:41:00.000-07:002010-06-23T20:47:54.666-07:00Not Your Momma's Tea-Party Recipes<p><span style="font-size: 12pt;">What could be more refreshing on a hot summer day than the traditional Southern Sweet Tea? What about "Tipsy Tea"....a fun "party" variation of an old favorite!</span></p><br /><p> </p><br /><p><span style="font-size: 12pt;"><img src="http://tea4kate.com/images/stories/iced_tea.jpg" alt="iced_tea" width="350" height="435" /><br /></span></p><br /><p><span style="font-size: 12pt;"><br /></span></p><br /><p><span style="font-size: 12pt;">My daughter gave the me the inspiring and delightful book called, "Porch Parties". This book is dedicated to cocktail recipes and lots of ideas for outdoor entertaining!</span></p><br /><p><span style="font-size: 12pt;"><br /></span></p><br /><p><span style="font-size: 12pt;"><img src="http://tea4kate.com/images/stories/porch_parties.jpg" alt="porch_parties" width="350" height="361" /></span></p><br /><p><span style="font-size: 12pt;"><br /></span></p><br /><p><span style="font-size: 12pt;">For "Tipsy Tea" start with a great <strong>Sweet Tea</strong>....</span></p><br /><p><span style="font-size: 12pt;"><br /></span></p><br /><p><span style="font-size: 12pt;">8 cups water<br />8 heaping teaspoons nice black tea in an infuser<br />1 cup sugar<br />Bring 8 cups of water to a boil. Remove pan from heat. Add tea in the infuser. Stir in the sugar. Steep for at least one hour. </span></p><br /><p><span style="font-size: 12pt;">Fill a glass with ice and pour tea over ice. </span></p><br /><p><span style="font-size: 12pt;">Now add 2 ounces of Orange Flavored Vodka that has been chilled. Cut a round slice of an orange and then cut in 1/2 and use as a garnish.</span></p><br /><p><span style="font-size: 12pt;">Woowee...yummy...I'm sure this will be a hit!</span></p><br /><p> </p><br /><p> </p><br /><p><span style="font-size: 12pt;">Another Great Tea "Cocktail" is the <strong>Green Tea 'Tini</strong></span></p><br /><p> </p><br /><p><span style="font-size: 12pt;">This recipe calls for the use of a speciality item called:</span></p><br /><p> </p><br /><p> </p><br /><p><img src="file:///Users/kathrynbarker/Desktop/Zen-green-tea-liqueur.jpg" alt="alt" /><img src="http://tea4kate.com/images/stories/Zen-green-tea-liqueur.jpg" alt="Zen-green-tea-liqueur" width="270" height="369" /></p><br /><p> </p><br /><p><span style="font-size: 12pt;">According to the Zen Green Tea Liqueur website, this liqueur uses "green tea leaves from Kyoto, the historic capital of Japan, well-known for it's superior quality tea."</span></p><br /><p> </p><br /><p><span style="font-size: 12pt;">The <strong>Green Tea 'Tini</strong> recipe is as follows:</span></p><br /><p> </p><br /><p><span style="font-size: 12pt;">3-4 ounces Citrus Flavored Vodka....chilled</span></p><br /><p><span style="font-size: 12pt;">2 ounces Green Tea Liqueur (Zen Green Tea Liqueur)</span></p><br /><p><span style="font-size: 12pt;">1 ounce lemon-lime soda</span></p><br /><p><span style="font-size: 12pt;">fresh lemon or lime slices</span></p><br /><p> </p><br /><p><span style="font-size: 12pt;">Using a cocktail shaker, combine the vodka, green tea liqueur, soda and ice. Shake well and strain into chilled martini glasses. Garnish with lemon or lime slices. </span></p><br /><p><span style="font-size: 12pt;">And toast to your health...after all your having your "green tea" aren't you?</span></p><br /><p> </p><br /><p> </p><br /><p><span style="font-size: 12pt;">Iced tea is quite versatile... and can be combined with many other beverages to enhance flavors and taste. The famous "Arnold Palmer"...1/2 lemonade and 1/2 tea is quite refreshing. </span></p><br /><p> </p><br /><p><span style="font-size: 12pt;">So this summer, make it a point to try some new recipes featuring a great standby...iced tea!</span></p><br /><p> </p><br /><p><span style="font-size: 12pt;">Happy Summer Infusions!!</span></p><br /><p><span style="font-size: 12pt;">Kate</span></p><br /><p><span style="font-size: 12pt;">http://tea4kate.com<br /></span></p><br /><p> </p><br /><p><span style="font-size: 12pt;"><br /></span></p><br /><p> </p><br /><p><span style="font-size: 12pt;"><br /></span></p><br /><p><span style="font-size: 12pt;"> </span><img src="file:///Users/kathrynbarker/Desktop/Zen-green-tea-liqueur.jpg" alt="alt" /></p><br /><p><img src="file:///Users/kathrynbarker/Desktop/Zen-green-tea-liqueur.jpg"/></p><div class="blogger-post-footer">www.oregonstreetteacompany.com</div>Katehttp://www.blogger.com/profile/02247391603889367885noreply@blogger.com0tag:blogger.com,1999:blog-3209409727931935945.post-53315301418637920622010-06-14T21:29:00.000-07:002010-06-14T21:30:24.006-07:00Life's a Bowl of Cherries<p><img src="http://tea4kate.com/images/stories/bowl_of_cherries.jpg" alt="bowl_of_cherries" width="350" height="232" /><br /><br /><span style="font-size: 12pt;">How many times have I heard "Life is just a bowl of cherries"? </span></p><br /><p><span style="font-size: 12pt;">And sometimes it's true. Life just couldn't be better!</span></p><br /><p><span style="font-size: 12pt;">Sweet and colorful, fresh and ripe....pleasant and perfect.<br /></span></p><br /><p> </p><br /><p><span style="font-size: 12pt;">But like cherries in a bowl, I only have to wait a day or two and then, I find a cherry that is beginning to deteriorate...darkened skin...a little white place. The rotting process has begun!</span></p><br /><p> </p><br /><p><span style="font-size: 12pt;">I pick through the cherries, discarding all the decaying ones. Once again my bowl of cherries is perfect. I am diligent in this ritual until all the cherries have been eaten or thrown away.</span></p><br /><p> </p><br /><p><span style="font-size: 12pt;">I wish the "rotten" things in life could so easily be detected and so easily amended! My attentiveness might avert one disaster, and in the next moment, I am in the midst of another crisis.</span></p><br /><p> </p><br /><p><span style="font-size: 12pt;"> I just want to enjoy that bowl of cherries!</span></p><br /><p> </p><br /><p><span style="font-size: 12pt;">Fortunately, tea time gives me the break I need to take a moment, breathe, relax and choose a new perspective to view my "chair of bowlies"! ( A Mary Engelbrit saying)</span></p><br /><p> </p><br /><p><span style="font-size: 12pt;">I like to listen to this version of the song...."Life is just a Bowl of Cherries" while I drink my tea and reflect!<br /></span></p><br /><p> </p><br /><p><span style="font-size: 12pt;"><a href="http://www.youtube.com/watch?v=JqiqUeNyQyU&feature=related">http://www.youtube.com/watch?v=JqiqUeNyQyU&feature=related</a></span></p><br /><p> </p><br /><p><span style="font-size: 12pt;">Happy Infusions !</span></p><br /><p><span style="font-size: 12pt;">Kate</span></p><br /><p><span style="font-size: 12pt;"><a href="undefined/">http://tea4kate.com</a><br /></span></p><br /><p> </p><br /><p><span style="font-size: 12pt;"> </span></p><br /><p><span style="font-size: 12pt;"><br /></span></p><br /><p> </p><br /><p> </p><div class="blogger-post-footer">www.oregonstreetteacompany.com</div>Katehttp://www.blogger.com/profile/02247391603889367885noreply@blogger.com2tag:blogger.com,1999:blog-3209409727931935945.post-10571493882576228482010-06-01T19:23:00.000-07:002010-06-01T19:25:26.704-07:00Perfect Iced Tea for National Iced Tea Month<p><span style="font-size: 12pt;">June is National Iced Tea Month. I have often wondered why July or August were not designated as the National Iced Tea Month. June's weather is often mild compared to July and August when temperatures rise and we are sweating profusely and seeking ice cold refreshments! <br /></span></p><br /><p> </p><br /><p><span style="font-size: 12pt;">Staying hydrated in hot weather is important. Finding healthy beverages, besides water, that contain few additives and don't have a high sugar content, can be challenging. Iced tea meets this critieria!</span></p><br /><p> </p><br /><p><span style="font-size: 12pt;">Some of our flavored black and green teas make excellent iced teas; Cranberry Breeze, Arctic Raspberry, Shanghai Lime, Strawberry Cream Green. ( All them are so yummy!)<br /></span></p><br /><p> </p><br /><p><span style="font-size: 12pt;">Most of us have made "Sun-Tea" without any issues, however, according to the Center For Disease Control, using the sun to make tea can promote bacteria growth. There are a few guidelines on the following website if you insist on making Sun-Tea. </span><a href="http://www.snopes.com/food/prepare/suntea.asp"><span style="font-size: 12pt;">http://www.snopes.com/food/prepare/suntea.asp</span></a></p><br /><p> </p><br /><p><span style="font-size: 12pt;">Our <span style="text-decoration: underline;">Perfect Iced Tea</span> recipe below uses boiled water which is a safer alternative to Sun-Tea. Brew and enjoy the summer months with the second most consumed beverage in the world...tea!<br /></span></p><br /><p> </p><br /><p> </p><br /><div id="container"><!-- START-IMAGE --><img src="recipies/beverages/Great_Iced_Tea-12.jpg" alt="" /><!-- END-IMAGE -->-- <br /><br /><div id="content"><br /><h2><span style="font-size: 12pt;">Perfect Iced Tea</span></h2><br /><p><span style="font-size: 12pt;">For 2 quarts (1/2 gallon)</span></p><br /><p><span style="font-size: 12pt;"><br />In a 6 cup teapot, place an infuser filled with 12 heaping teaspoons of tea.<br />Fill the teapot with water heated to 195 degrees.<br />Steep for 5 minutes.<br />Remove the infuser.<br />In a 2 quart container fill 1/2 with ice<br />Pour tea over ice<br />Add cold water if needed to make 1/2 gallon of great iced tea !!</span></p><br /><p> </p><br /><p> </p><br /><p><span style="font-size: 12pt;">Happy Iced Infusions,</span></p><br /><p><span style="font-size: 12pt;">Kate</span></p><br /><p><span style="font-size: 12pt;"><a href="../../undefined/">http://tea4kate.com</a><br /></span></p><br /><p><span style="font-size: 12pt;"><br /></span></p><br /></div><br /></div><div class="blogger-post-footer">www.oregonstreetteacompany.com</div>Katehttp://www.blogger.com/profile/02247391603889367885noreply@blogger.com3tag:blogger.com,1999:blog-3209409727931935945.post-3325974179944710712010-05-19T14:39:00.000-07:002010-05-19T15:06:33.454-07:00A Perfect Proper Cup of Tea<p><span style="font-size: 12pt;">This is a subject I have avoided. Most long time tea drinkers have their favorite brewing methods and it would be presumptuous of me to instruct them on the "How To's" of steeping tea! And I guarantee there are probably as many techniques for the "perfect cup" of tea as there are tea drinkers!<br /></span></p><br /><p> </p><br /><p><span style="font-size: 12pt;">However, if you are new to the world of "loose" tea...tea that doesn't come in a bag with a little string and tag attached...then perhaps a few helpful hints will insure your success.</span></p><br /><p> </p><br /><p><span style="font-size: 12pt;">***<strong>Use loose tea***</strong> Usually loose tea is better quality than tea in a tea bag. Broken leaves or leaf "dust" is what goes into tea bags.</span></p><br /><p> </p><br /><p><span style="font-size: 12pt;">***<strong>Add tea to teapot</strong>***Using an infuser or tea filter measure about one teaspoon per cup into the teapot. If you have a 4 cup teapot, you would add 4 teaspoons of tea. I usually add a little extra because I like a full bodied tea. You will have to experiment and decide how you like your tea. In some tea circles the loose leaves are deposited directly into the teapot and a strainer is used when pouring the tea into a cup. I prefer the filter or infuser method...much easier to clean and the tea doesn't become bitter.<br /></span></p><br /><p> </p><br /><p><span style="font-size: 12pt;">***<strong>Water and Time</strong>*** Heat the water to boiling for <strong>black tea</strong> & steep between 3-5 minutes. </span></p><br /><p><span style="font-size: 12pt;">Cool water slightly for <strong>Oolong tea</strong> and steep between 2-5 minutes. Oolong can be steeped again using the same leaves. </span></p><br /><p><span style="font-size: 12pt;">Cool water to about 180 degrees for <strong>green tea</strong>. Steep between 2-4 minutes. </span></p><br /><p><span style="font-size: 12pt;">If you are using a <strong>white tea </strong>you only need the temperature of the water to reach about 165 degrees and steep it between 3-7 minutes.</span></p><br /><p> </p><br /><p><span style="font-size: 12pt;">If you use water that is too hot for green or white tea, it will become bitter.</span></p><br /><p> </p><br /><p><span style="font-size: 12pt;">Milk, lemon, or sugar can be added if you desire. Milk is not generally added to green, Oolong or herbal teas.</span></p><br /><p> </p><br /><p><span style="font-size: 12pt;">Store unused tea leaves in an airtight container. </span></p><br /><p> </p><br /><p><span style="font-size: 12pt;">And now you have one method of making a perfect proper cup of tea! Make a pot of your favorite tea and enjoy!</span></p><br /><p> </p><br /><p><span style="font-size: 12pt;"><img src="http://tea4kate.com/images/stories/Keemun_for_infusions_site.jpg" alt="Keemun_for_infusions_site" width="350" height="232" /><br /></span></p><br /><p> </p><br /><p><span style="font-size: 12pt;">Happy Infusions,</span></p><br /><p><span style="font-size: 12pt;">Kate</span></p><br /><p><span style="font-size: 12pt;"><a href="../../undefined/">http://tea4kate.com</a><br /></span></p><br /><p> </p><br /><p><span style="font-size: 12pt;"><br /></span></p><br /><p> </p><div class="blogger-post-footer">www.oregonstreetteacompany.com</div>Katehttp://www.blogger.com/profile/02247391603889367885noreply@blogger.com1tag:blogger.com,1999:blog-3209409727931935945.post-41877203797447135932010-05-14T09:14:00.000-07:002010-05-14T09:18:34.504-07:00Award Winning Chocolates....Lillie Belle Farms<p><span style="font-size: 12pt;">Traveling north on I-5 we took a short detour into Central Point, Oregon. </span></p><br /><p><span style="font-size: 12pt;"><br /></span></p><br /><p><span style="font-size: 12pt;">Being a chocolate lover, it is difficult to drive past a sign like this without stopping!<br /></span></p><br /><p> </p><br /><p><span style="font-size: 12pt;"><img src="http://tea4kate.com/images/stories/Lillie_Belle_sign.jpg" alt="Lillie_Belle_sign" width="325" height="489" /><br /></span></p><br /><p><span style="font-size: 12pt;"><br /></span></p><br /><p><span style="font-size: 12pt;">The factory-retail store is an inconspicuous looking building.</span></p><br /><p> </p><br /><p><span style="font-size: 14pt;"><img src="http://tea4kate.com/images/stories/Lillie_Belle_choc.jpg" alt="Lillie_Belle_choc" width="350" height="232" /></span></p><br /><p> </p><br /><p><span style="font-size: 12pt;">Inside though, there is a multitude of incredibly finely crafted Artisian Chocolates. Over 60 different flavors of caramels, truffles and bon-bons!</span></p><br /><p><span style="font-size: 12pt;"><br /></span></p><br /><p><span style="font-size: 12pt;">Owner and Master Chocolatier, Jeff Shepherd uses organic raspberries, strawberries and marionberries which are grown on his family's farm only a coulple of miles from the store. </span></p><br /><p> </p><br /><p><span style="font-size: 12pt;">We purchased several wonderful chocolates. My Sweet Husband chose a Chilpolte Ganache, a dark chocolate infused with smokey hot sweetness of chilpolte pepper. </span></p><br /><p><span style="font-size: 12pt;"><br /></span></p><br /><p><span style="font-size: 12pt;">I picked three little "chocolate cups".....</span></p><br /><p> </p><br /><p><span style="font-size: 14pt;"><img src="http://tea4kate.com/images/stories/lillie_belle_3_chocolates.jpg" alt="lillie_belle_3_chocolates" width="350" height="232" /><br /></span></p><br /><p> </p><br /><p><span style="font-size: 12pt;">A dreamy Lemon Buttercup....tart fresh lemon buttercream in a white chocolate cup.</span></p><br /><p><span style="font-size: 12pt;"><br /></span></p><br /><p><span style="font-size: 12pt;">Maker's Mark Cup..................decadent cup filled with pecan butter, dark chocolate and Maker's Mark</span></p><br /><p><span style="font-size: 12pt;"> Whisky ganache topped with a large caramelized pecan.</span></p><br /><p><span style="font-size: 12pt;"><br /></span></p><br /><p><span style="font-size: 12pt;">Margarita Cup........................margarita buttercream in a dark chocolate cup with "salted rim".</span></p><br /><p><span style="font-size: 12pt;"><br /></span></p><br /><p><span style="font-size: 12pt;"><br /></span></p><br /><p><span style="font-size: 12pt;">I managed to arrive home with the chocolates untouched. But once I made a pot of tea....oh I savored every morsel of chocolate with every sip of tea!</span></p><br /><p><span style="font-size: 12pt;"><br /></span></p><br /><p><span style="font-size: 12pt;">Chocolates and tea are perfect companions!</span></p><br /><p><span style="font-size: 12pt;"><br /></span></p><br /><p><span style="font-size: 12pt;">If you aren't heading North any time soon, you can order these award winning chocolates on line. </span></p><br /><p><span style="font-size: 12pt;"><br /></span></p><br /><p><span style="font-size: 12pt;"><a href="http://www.lilliebellefarms.com/pilot.asp?pg=default">http://www.lilliebellefarms.com/pilot.asp?pg=default</a></span></p><br /><p><span style="font-size: 12pt;"><br /></span></p><br /><p><span style="font-size: 12pt;">Happy Infusions.....enjoy with chocolates!</span></p><br /><p><span style="font-size: 12pt;">Kate</span></p><br /><p><span style="font-size: 12pt;"><a href="undefined/">http://tea4kate.com</a><br /></span></p><br /><p><span style="font-size: 12pt;"><br /></span></p><br /><p><span style="font-size: 12pt;"><br /></span></p><br /><p><span style="font-size: 12pt;"><a href="http://www.organicstylemag.com/organicstyle/2008winter/?u1=texterity"><br /></a></span></p><div class="blogger-post-footer">www.oregonstreetteacompany.com</div>Katehttp://www.blogger.com/profile/02247391603889367885noreply@blogger.com2tag:blogger.com,1999:blog-3209409727931935945.post-77401786636778764922010-04-30T11:24:00.000-07:002010-04-30T11:26:49.820-07:00Poached Pears with Vanilla Ice Cream...<p>While sorting through my cookbook collection, I came across this delightful recipe in my "French Women Don't Get Fat" book. (Very inspiring, by the way!)</p><br /><p> </p><br /><p>I adapted it, since I didn't have any Muscat Beaumes de Venise on hand.... What kind of wine is this? Ah ha, I had to look it up and found out it's a dessert wine. (Sorry, my lack of wine knowledge is showing!) I decided to substitute a Sherry, but I think Brandy would also work...it's good to experiment, n'est-ce pa?</p><br /><p> </p><br /><p>Here's the recipe:</p><br /><p> </p><br /><p><strong>Poached Pears with Vanilla Ice Cream</strong></p><br /><p> </p><br /><p>2 cups Muscat Beaumes de Venise or any good dessert wine</p><br /><p>1/2 cup sugar ( I used 1/4 cup raw and 1/4 cup regular white)</p><br /><p>2 tablespoons lemon juice</p><br /><p>4 Bosc pears, peeled, cored and halved ( I cut them smaller to fit better in my dessert dish)</p><br /><p>1 or more scoops of your favorite Vanilla Ice Cream ( I love homemade!)</p><br /><p> </p><br /><p>In a heavy saucepan, bring wine and sugar to a boil. Simmer for 5 more minutes....</p><br /><p>Add lemon juice and pears....cook about 10-15 more minutes on low to medium heat.</p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/pears_poached_in_sherry.jpg" alt="pears_poached_in_sherry" width="350" height="232" /></p><br /><p> </p><br /><p>Cool and refrigerate.</p><br /><p> </p><br /><p>When ready to serve, bring the pears to room temperature. Serve with a scoop or two of vanilla ice cream and a sprig of mint!</p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/poached_pears_with_vanilla_ice_cream.jpg" alt="poached_pears_with_vanilla_ice_cream" width="350" height="527" /></p><br /><p> </p><br /><p>A refreshing dessert perfect with tea!</p><br /><p> </p><br /><p>I have missed my "mint patch" that used to grow right outside our back door at the ranch. It was proflic! Of course, the dripping faucet helped! Every winter, it would die down, and I would wonder if this was the year it wouldn't revive. Behold, every spring, little green leaves appeared and I rejoiced!</p><br /><p>This year I planted a little mint with my little viola's. I can quickly grab a sprig or two...right outside my back door again! Can't wait for iced tea season...of course this Saturday I have to make a Mint Julep and watch the Kentucky Derby!</p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/mint_out_my_back_door.jpg" alt="mint_out_my_back_door" width="350" height="232" /></p><br /><p> </p><br /><p>Happy Infusions,</p><br /><p>Kate</p><br /><p><a href="../../undefined/">http://tea4kate.com</a></p><div class="blogger-post-footer">www.oregonstreetteacompany.com</div>Katehttp://www.blogger.com/profile/02247391603889367885noreply@blogger.com0tag:blogger.com,1999:blog-3209409727931935945.post-57692686095737390502010-04-22T19:24:00.000-07:002010-04-22T19:31:57.784-07:00Sorting the Cookbook Collection....<p>I love each one of them. They have distinct personalities. How could I sort and throw out any of them?</p><br /><p> </p><br /><p>There they were stacked on my counter awaiting their fate.....</p><br /><p><img src="http://tea4kate.com/images/stories/stack_of_cookbooks.jpg" alt="stack_of_cookbooks" width="375" height="249" /></p><br /><p>My cookbook collection. My recipes. Those wonderful creations that had saved my reputation more than once.</p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/frugal.jpg" alt="frugal" width="350" height="527" /></p><br /><p>Love this one. It's full of fabulous uncomplicated, gourmet, delicious recipes, and is a storehouse of information. It was a keeper.</p><br /><p> </p><br /><p>My mother ask me to take home a few of her cookbooks the last time I visited her. Considering the current state of affairs, I thought this one might</p><br /><p>be helpful....</p><br /><p><img src="http://tea4kate.com/images/stories/dining_during_depression.jpg" alt="dining_during_depression" width="350" height="451" /></p><br /><p> </p><br /><p>Perusing through this collection from the Sunday Parade Magazine, I spotted several variations of the "Budget Casserole" and "Budget Stretcher" I remember my mother using. My favorite from this era, though, are the molded gelatin salads and the Baked Alaska dessert....</p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/parade_cookbook.jpg" alt="parade_cookbook" width="350" height="453" /></p><br /><p> </p><br /><p>Oh dear... I hadn't found any to dispose of yet.</p><br /><p> </p><br /><p> </p><br /><p> </p><br /><p>Memories flooded my mind when I reached for this one....</p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/bishops_pumpkin_farm.jpg" alt="bishops_pumpkin_farm" width="426" height="640" /></p><br /><p> </p><br /><p>I went with my children and now I'm going with my grandchildren on field trips to Bishop's Pumpkin Farm in Wheatland, California. (That means Bishop's has been in business over 25 years!) This little book is full of memories and great recipes like the Applesauce Pumpkin Bread (moist and tasty)</p><br /><p>and I love their Persimmon Cookie recipe. I put it in the sentimental stack.</p><br /><p> </p><br /><p>In my quest to raise healthy children, I collected these two fine cookbooks. The Snacks has clever ideas for "presentation" of healthy foods and the CANDY</p><br /><p>was invaluable for great traveling ideas...foods, games and "how to's". Ok, these two belong in the sentimental pile.</p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/healthy_snacks.jpg" alt="healthy_snacks" width="350" height="222" /></p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/candy_monster.jpg" alt="candy_monster" width="350" height="528" /></p><br /><p> </p><br /><p>I felt like hugging some of these cookbooks. They're like old friends! When we moved to our ranch in Surprise Valley, I loved using recipes submitted by so many people I knew and saw at least once a month! Great food and sometimes a story or two makes this one a little like a story book.....</p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/surprise_valley_cooks.jpg" alt="surprise_valley_cooks" width="350" height="527" /></p><br /><p> </p><br /><p>This darling notebook, given to me by my precious daughters, holds my accumulation of handwritten and typed recipes from</p><br /><p>family and friends, and those I cut from magazines and newspapers.</p><br /><p><img src="http://tea4kate.com/images/stories/recipe_notebook.jpg" alt="recipe_notebook" width="350" height="399" /></p><br /><p> </p><br /><p>And then there was the time My Sweet Husband and I attended a conference for small family farms and met a woman who was collecting recipes</p><br /><p>and farm stories for her cookbook. We agreed to contribute and were published in this cookbook....</p><br /><p> </p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/ca_farm_cookbook.jpg" alt="ca_farm_cookbook" width="350" height="500" /></p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/barker_ranch_inside_ca_farm_cookbook.jpg" alt="barker_ranch_inside_ca_farm_cookbook" width="350" height="220" /></p><br /><p> </p><br /><p> </p><br /><p>Probably one of the funniest cookbooks I've ever seen was given to me by my sister-in-law...</p><br /><p> </p><br /><p>.<img src="http://tea4kate.com/images/stories/white_trash.jpg" alt="white_trash" width="350" height="493" /></p><br /><p>It does have the best bread pudding recipe I've ever tried! Sometimes it's fun just to read through the names of the recipes..."Uncle Willie's Swamp</p><br /><p>Cabbage Stew", "Clara Jane Vickar's Creamed Tuna Lunch", "Betty Sue's Sister-In-Law's Fried Eggplant". It does have a whole section of recipes I don't</p><br /><p>think I will ever use...."Boiled Squirrel", "Butt's Gator Tail", and " Aunt Donnah's Roast Possum". However, one should never say never! I'm not ready to<br /> part with this one yet.<br /><p> </p><br /><p>This was my first cookbook. I had to buy it for my high school Home Economics class. It's a basic, classical cookbook . It is beloved. Currently, the cover has been duct taped, and some of the index pages have come loose from the three ring binder, but for the most part, it is in great shape and still quite useful.</p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/betty_crocker_cookbook.jpg" alt="betty_crocker_cookbook" width="360" height="542" /></p><br /><p> </p><br /><p>Well, I did manage to find six books to give away. I discovered I had never used a recipe from any of them and had no attachment to them.</p><br /><p> </p><br /><p>Next there is the magazine recipe collection to sort through....the Bon Appetit, the Taste of Home, the Food Network.</p><br /><p>Not right now though. I'm ready for a cup of tea!</p><br /><p> </p><br /><p>Happy Cooking, Happy Infusions,</p><br /><p>Kate</p><br /><p>http://tea4kate.com</p><div class="blogger-post-footer">www.oregonstreetteacompany.com</div>Katehttp://www.blogger.com/profile/02247391603889367885noreply@blogger.com5tag:blogger.com,1999:blog-3209409727931935945.post-31945310843073335552010-04-13T21:29:00.000-07:002010-04-13T21:43:54.102-07:00Curds on the Way...<p>On our way home from Grants Pass, Oregon we decided to gas up our truck in Central Point. We spotted a sign advertising the "Rogue Creamery". We had a little free time and since we delight in off road excursions when we travel, we drove in the direction we thought the creamery must be. After two miles and no creamery, we stopped a bicyclist and ask directions. She mentioned that it was a small stone building, not fancy, but assured us "the company wins all kinds of awards for their cheeses". After turning around, driving back the way we came and making an important turn (we missed the first time).....</p><br /><p> </p><br /><p>We spotted the sidewalk sign and pulled into the parking lot......</p><br /><p><img src="http://tea4kate.com/images/stories/creamery_sign.jpg" alt="creamery_sign" width="375" height="574" /></p><br /><p> </p><br /><p>A cement trough filled with spring flowers graced the front entry.....</p><br /><br /><p><img src="http://tea4kate.com/images/stories/flowers_by_front_door.jpg" alt="flowers_by_front_door" width="375" height="249" /></p><br /><p> </p><br /><p>We were greeted warmly and introduced to the historic cheese shop. Not only does this store carry artisan cheeses, but also local wines and craft beers.</p><br /><p>We tasted cheeses; blue cheeses, cheddar cheeses and curds. A representative from the Longsword Vineyard, pouring for the day, offered us a taste of Sparkling Chardonnay. This is a delicious light wine we sipped while perusing the gift shop.</p><br /><p>We purchased several cheeses and a bottle of the Sparkling Chardonnay. This was my first time to taste cheese curds and I wondered what you might do with them. The helpful personnel made a number of suggestions. I noticed they sold a batter mix to make fried curds. I purchased a bag of curds vowing to find recipes for them.</p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/curds_in_bag.jpg" alt="curds_in_bag" width="300" height="199" /></p><br /><p> </p><br /><p>After we were home, I researched cheese curds. Cheddar cheese curds are small chunks of cheese solids which form in the cheese making process. The remaining liquid is called the whey, a watery, thin liquid. I learned cheese curds have a two to three week shelf life, however, fresh curds can be frozen for up to four months. Cheddar cheese curds are similar to fresh Mozzarella in taste and texture. Fried Cheese Curds are a staple at the Minnesota Wisconsin and several Mid-Western State Fairs.....now who would have guessed? I found several recipes and decided to try a couple.</p><br /><p> </p><br /><p>Cheese curds should be at room temperature before being battered and fried.....</p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/curds_on_plate.jpg" alt="curds_on_plate" width="300" height="199" /></p><br /><p> </p><br /><p> </p><br /><p><span style="font-size: 12pt;"><strong>Minnesota State Fair Recipe for Fried Cheese Curds.</strong></span>...</p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/deep_fried_cheese_curds.jpg" alt="deep_fried_cheese_curds" width="350" height="127" /></p><br /><p> </p><br /><p>1 pound of fresh cheddar cheese curds</p><br /><p>1 egg, beaten</p><br /><p>1/4 cup milk</p><br /><p>1/2 cup flour</p><br /><p>1 tsp baking powder</p><br /><p>1 tsp salt</p><br /><p>Enough oil to either deep fry or you can fry with a little olive oil and not deep fry.</p><br /><p> </p><br /><p>Beat egg, add milk and stir. Add baking powder, salt and flour. Stir until thoroughly combined. Drop the cheese curds in and mix gently until all are completely covered with batter. Heat oil in skillet or deep fryer. ( I use my wonderful trusty cast iron skillet). Working in small batches, being careful the battered curds do not touch, drop the curds into heated oil. Flip only once. Fry until a golden color. (Approximately one minute). Drain on paper towel if desired. Eat while hot/warm. These are tasty...reminded me a bit of Mozzarella sticks.</p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/Minnesota_state_fair_fried_curds.jpg" alt="Minnesota_state_fair_fried_curds" width="375" height="249" /></p><br /><p> </p><br /><p> </p><br /><p> </p><br /><p>This next recipe is a bit unusual, but tasty and a little different. I am especially fond of Hungarian Paprika, so that is what I used.</p><br /><p> </p><br /><p> </p><br /><p><span style="font-size: 12pt;"><strong>Beer Batter For Fried Cheese Curds</strong></span></p><br /><p> </p><br /><p><span style="font-size: 12pt;">1 cup flour</span></p><br /><p><span style="font-size: 12pt;">2 tbls garlic powder</span></p><br /><p><span style="font-size: 12pt;">2 tbls paprika</span></p><br /><p><span style="font-size: 12pt;">2 tsp salt</span></p><br /><p><span style="font-size: 12pt;">2 tsp pepper</span></p><br /><p><span style="font-size: 12pt;">1 egg</span></p><br /><p><span style="font-size: 12pt;">1 12 ounce can/bottle beer</span></p><br /><p><span style="font-size: 12pt;"><br /></span></p><br /><p><span style="font-size: 12pt;"><span style="font-size: 12pt;">Enough oil to deep fry or you can fry with a little olive oil and not deep fry.</span><br /></span></p><br /><p> </p><br /><p>Combine flour, garlic powder, paprika, salt,and pepper. Stir egg into dry ingredients. Gradually mix in beer until a batter is formed.</p><br /><p>Drop in cheese curds and thoroughly coat with batter. Heat oil in skillet. ( I use my trusty cast iron skillet). Fry the coated curds approximately one minute, until golden brown. Be sure to keep them separated so they are not touching. Drain on a paper towel and serve hot/warm. These are really good with beer!</p><br /><p> </p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/beerpaprika_fried_curds.jpg" alt="beerpaprika_fried_curds" width="350" height="232" /></p><br /><p> </p><br /><p>If you drive on Highway 5 into Oregon, be sure to make a stop in Central Point. Visit the wonderful Rogue Creamery. On the same side of the street there is also the famous Lillie Belle Farms Chocolate Shop ( I'll talk about this in another blog) and a great little Wine Tasting shop !</p><br /><p> </p><br /><p><a href="http://roguecreamery.com">http://roguecreamery.com</a></p><br /><p> </p><br /><br /><p>Happy Excursions.....Happy Curds on the Way..... and Happy Infusions,</p><br /><p>Kate</p><br /><p>http://tea4kate.com</p><div class="blogger-post-footer">www.oregonstreetteacompany.com</div>Katehttp://www.blogger.com/profile/02247391603889367885noreply@blogger.com3tag:blogger.com,1999:blog-3209409727931935945.post-20998362357309348522010-04-02T17:47:00.000-07:002010-04-02T17:50:31.678-07:00Bananas in Brown Sugar Sauce<div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;">Recalling the advice of my dear Homemaking teacher, Mrs. Whalen, I decided to try the recipe </span><strong><span style="font-family: 'andale mono', times;">before </span></strong><span style="font-family: 'andale mono', times;">making it for guests.</span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;"><br /></span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;">Fortunately, I even decided this two days in advance, and not the day before. When I retrieved the brown sugar from my pantry, the jar was filled with rock hard lumps!</span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;"><br /></span></span></div><br /><div style="text-align: justify;"><span style="font-family: 'andale mono', times; font-size: medium;"><br /></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;"><img src="http://tea4kate.com/images/stories/hard_lumps.jpg" alt="hard_lumps" width="375" height="249" /></span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;"><br /></span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;"><br /></span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;"><br /></span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;">I had heard putting a piece of bread in an airtight container with hard brown sugar would soften it overnight. </span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;">We only had whole wheat bread. I carefully laid a piece on top and looked for recipes without brown sugar.</span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;"><br /></span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;"><img src="http://tea4kate.com/images/stories/the_bread_trick.jpg" alt="the_bread_trick" width="375" height="565" /></span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;"><br /></span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;">I didn't really believe it would work by the next day. Since I had "read" that this was a guaranteed method, I presumed it would eventually soften the brown sugar.</span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;"><br /></span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;">The next day, it was perfect...not one lump!</span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;"><br /></span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;"><img src="http://tea4kate.com/images/stories/results-no_hard_lumps.jpg" alt="results-no_hard_lumps" width="375" height="249" /></span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;"><br /></span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;"><br /></span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;">I proceeded to make my....</span></span></div><br /><div style="text-align: justify;"><img src="http://tea4kate.com/images/stories/bananas_in_brown_sugar_sauce.jpg" alt="bananas_in_brown_sugar_sauce" width="375" height="265" /></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;"><br /></span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;"><strong>Bananas in Brown Sugar Sauce for Two</strong></span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;"><br /></span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;">1 teaspoon butter ( I used a little more)</span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;">1/2 teaspoon canola/vegetable oil</span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;">2 tablespoons brown sugar ( no lumps)</span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;">1 teaspoon lime juice</span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;">2 tablespoons dark rum (optional)</span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;">1/8 teaspoon ground cinnamon</span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;">Sprinkle nutmeg and ginger (optional)</span></span></div><br /><div style="text-align: justify;"><span style="font-family: 'andale mono', times; font-size: medium;"> 2 small bananas (quartered or sliced)</span></div><br /><div style="text-align: justify;"><span style="font-family: 'andale mono', times; font-size: medium;">Scoops of..........Vanilla ice cream or frozen yogurt</span></div><br /><div style="text-align: justify;"><span style="font-family: 'andale mono', times;"><span style="font-size: medium;"> </span></span></div><br /><p> </p><br /><p><span style="font-size: 12pt;"><span style="font-family: 'andale mono', times;">Heat butter and oil, add brown sugar and heat until it bubbles. Add rum, if desired, lime juice and spices. Cook slowly until it thickens slightly. Add bananas and cook until heat until tender. </span></span></p><br /><div style="text-align: justify;"><span style="font-family: 'andale mono', times;"><span style="font-size: medium;"><br /></span></span></div><br /><div style="text-align: justify;"><span style="font-family: 'andale mono', times;"><span style="font-size: medium;">Divide for two and ladle over a scoop or two of ice cream or frozen yogurt.</span></span></div><br /><div style="text-align: justify;"><span style="font-family: 'andale mono', times;"><span style="font-size: medium;"><br /></span></span></div><br /><div style="text-align: justify;"><span style="font-family: 'andale mono', times;"><span style="font-size: medium;">This is lovely and tasty ! I have made it with the rum and without, delicious either way. It is very rich and a little goes a long way!</span></span></div><br /><div style="text-align: justify;"><span style="font-family: 'andale mono', times;"><span style="font-size: medium;"><br /></span></span></div><br /><div style="text-align: justify;"><span style="font-family: 'andale mono', times;"><span style="font-size: medium;">I had a cup of Spiced Pear black tea with this.</span></span></div><br /><div style="text-align: justify;"><span style="font-family: 'andale mono', times;"><span style="font-size: medium;"> </span></span></div><br /><div style="text-align: justify;"><span style="font-family: 'andale mono', times;"><span style="font-size: medium;">Divine!</span></span></div><br /><br /><br /><div style="text-align: justify;"><span style="font-family: 'andale mono', times;"><span style="font-size: medium;">Happy Infusions,</span></span></div><br /><div style="text-align: justify;"><span style="font-family: 'andale mono', times;"><span style="font-size: medium;">Kate</span></span></div><br /><div style="text-align: justify;"><span style="font-family: 'andale mono', times;"><span style="font-size: medium;"><a href="../../undefined/">http://tea4kate.com</a></span></span></div><br /><div style="text-align: justify;"><span style="font-family: 'andale mono', times;"><span style="font-size: x-small;"><br /></span></span></div><br /><div style="text-align: justify;"><span style="font-family: 'andale mono', times;"><span style="font-size: x-small;"><br /></span></span></div><br /><div style="text-align: justify;"><span style="font-family: 'andale mono', times;"><span style="font-size: x-small;"><br /></span></span></div><br /><div style="text-align: justify;"><span style="font-family: 'andale mono', times;"><span style="font-size: xx-small;"><br /></span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;"><br /></span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;"><br /></span></span></div><br /><div style="text-align: justify;"><span style="font-size: 16px;"><span style="font-family: 'andale mono', times;"><br /></span></span></div><div class="blogger-post-footer">www.oregonstreetteacompany.com</div>Katehttp://www.blogger.com/profile/02247391603889367885noreply@blogger.com0tag:blogger.com,1999:blog-3209409727931935945.post-2420659064868989482010-03-19T11:49:00.001-07:002010-03-19T11:50:30.123-07:00Backyard Baby Chicks....<p>The baby chicks are now at the feed stores .....they are adorable !</p><br /><p>When we lived on the ranch, we ordered chicks from the midwest. We bought some at the feed store too, but you could find more exotic chickens from a catalog. Our local Post Office would call us to come pick up our box of babies (chicks).</p><br /><p>We kept them in the house by our heater for a few days with a heat lamp. Our daughters adored this arrangement. They would bound out of bed in the mornings and hold baby chicks before having to get ready to catch the school bus.</p><br /><p>Depending on the outside temperatures, we eventually moved them to the nice little secure pen with a heat lamp in the chicken house. By the time they were hens, they were quite tame.</p><br /><p><br />Our children have backyard chickens and our granddaughter loves to hold them.</p><br /><p> </p><br /><p>She has two that she is especially fond of....this is Dora....<img src="http://tea4kate.com/images/stories/Hayley__her_chicken.jpg" alt="Hayley__her_chicken" width="375" height="565" /></p><br /><p> </p><br /><p> </p><br /><p> </p><br /><p> </p><br /><p>I've been contemplating, once again, about having a few Backyard Chickens....but then I also think about turning my front yard into a vegetable garden and my pool into a cement pond with catfish. I'm not sure I was meant to be a neighborhood resident. All those darn CC&R's !</p><br /><p> </p><br />Happy Infusions,<br />Kate<br />http://tea4kate.com<div class="blogger-post-footer">www.oregonstreetteacompany.com</div>Katehttp://www.blogger.com/profile/02247391603889367885noreply@blogger.com1tag:blogger.com,1999:blog-3209409727931935945.post-86636050388993372352010-03-10T12:36:00.000-08:002010-03-10T15:25:26.470-08:00'Tis the season for planting...and growing....This beautiful sunshine calls me...." Come....Come...Come outside. Come dig. Come plant." <br /><br />I heeded the call and ordered seeds !! <br /><br />We've always been interested in the Seed Savers Exchange and used them extensively when we had a big garden at the ranch. <br /><br />In the United States, it is the largest non-government seed bank. Seed Savers is an non-profit organization dedicated to saving and sharing heirloom seeds. An heirloom seed is defined by Seed Savers as "any garden plant that has a history of being passed down within a family....like pieces of heirloom jewelery or furniture." <br /><br />Preserving and continuing to develop disease and pest resistant plants without modifying or altering the genetics of the seed takes time, dedication and patience. <br /><br />Currently, though, there is tremendous pressure to patent and create genetically engineered plants and animals that will produce rapidly. These "mutations" are now part of our everyday lives. Depending on the study you read, there could be over seventy percent of processed foods on our grocery shelves that contain genetically engineered ingredients. It is estimated that about seventy-five percent of U.S. corn and eighty-five percent of soybeans are genetically engineered.<br /><br />Typically, an engineered plant will produce seeds that are sterile so they can not reproduce. Sometimes, this is referred to as “terminator technology” because the plant’s ability to reproduce has been ‘terminated’ at the genetic level. This may not seem particularly important unless we know that these genetically engineered plants are not harmful to our health, and if we can continue to have access to a supply of "GM-free" (genetically modified-free) plants. <br /><br /><br />I highly recommend the following for plants and seeds:<br /><br /><br /><a href="http://www.seedsavers.org">http://www.seedsavers.org/</a><br /><br /><br /><a href="http://www.johnnyseeds.com/">http://www.johnnyseeds.com/</a><br /><br /><br /><a href="http://groworganic.com">http://groworganic.com </a><br /><br />this company is in Grass Valley, CA...<br /><br /><br /><br />A great resource is:<br /><br /><a href="http://www.motherearthnews.com/">http://www.motherearthnews.com/<br /></a><br /><br />Happy Planting...Happy Growing....and<br /><br />Happy Infusions,<br />Kate<br /><a href="http://tea4kate.com">http://tea4kate.com</a><div class="blogger-post-footer">www.oregonstreetteacompany.com</div>Katehttp://www.blogger.com/profile/02247391603889367885noreply@blogger.com1tag:blogger.com,1999:blog-3209409727931935945.post-13497265767787982562010-03-06T14:13:00.000-08:002010-03-06T14:17:36.264-08:00There's no place like Portland....a fascinating gourmet experience.<p>Portland, Oregon is a virtual epicurean wonderland ! And we are trying our best to take full advantage of all opportunites every time we have a chance to be there.</p><br /><p> </p><br /><p>In our short visit, we were treated to fantastic Korean food at the <strong>Be Won </strong>on North 23rd Street in the heart of downtown Portland.</p><br /><p> </p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/us_at_be_won.jpg" alt="us_at_be_won" width="375" height="281" /></p><br /><p> </p><br /><p>From their menu we were introduced to the different types of Korean food....</p><br /><p><br />which can be divided into the following categories:</p><br /><p><br /><strong>Juk</strong>:<br />a rice porridge often served as a restorative, can include chicken, vegetables, beans, ginseng and mushrooms</p><br /><p><strong>Jeon</strong>:</p><br /><p>pan fried vegetables or seafood; there are also pancake-like Jeon that consist of meat and vegetables integrated into a batter</p><br /><p><br /><strong>Guk and Tang</strong> <br />soup made from a variety of different vegetables, meats and seafood</p><br /><p> </p><br /><p><strong>Chi-ge and Jeongol</strong></p><br /><p>traditional Korean stews and casseroles</p><br /><p><br /><strong>Jim and Jorim</strong> <br />dishes of meat or fish simmered in many ingredients and spices</p><br /><p> </p><br /><p><strong> Gui</strong></p><br /><p>broiled or barbecued dishes</p><br /><p><strong><br />Namul </strong> <br />lightly seasoned fresh vegetables or wild green dishes</p><br /><p> </p><br /><p><strong> Bokkum</strong></p><br /><p>stir fried dishes made with variety of vegetables, seafood or meat</p><br /><p><br /><strong>Bap </strong> <strong> </strong></p><br /><p>boiled rice, often garnished with beans, barley, millet or other grains to enhance flavor or nutritional value</p><br /><p> </p><br /><p><strong>Kimchi</strong></p><br /><p>kimchi is a fermented vegetable dish made with Korean cabbage, cucumbers or radishes with a mixture of other vegetables and seasonings, there are more than 160 kimchi varieties differentiated by region and ingredients<br /><br />Check out their fantastic menu items at this site:</p><br /><p><a href="http://www.bewonrestaurant.com/menu.asp">http://www.bewonrestaurant.com/menu.asp</a></p><br /><p> </p><br /><p> </p><br /><p> </p><br /><p>One evening, we had dinner at <strong>Hakatamon Restaurant</strong> next to the Beaverton <strong>Uwajimaya Asian Market</strong>. Hakatamon serves fresh udon noodles, made by hand by Chef Kato each day for the delicious udon soups. After we ate, we strolled through the incredible market with aisles full of speciality Asian groceries and gifts. A fantastic treat !</p><br /><p> </p><br /><p><a href="http://www.uwajimaya.com/">http://www.uwajimaya.com/</a></p><br /><p> </p><br /><p>You can find out how the fascinating history of the <strong>Uwajimaya Market</strong> is connected to Northern California at this site.....</p><br /><p><a href="http://www.uwajimaya.com/history.html">http://www.uwajimaya.com/history.html</a></p><br /><p> </p><br /><p> </p><br /><p> </p><br /><p>At our next stop, (one of our favorite chain restaurants), we ordered classical Chinese food. <strong>PF Changs</strong> is delightfully consistent in their presentation and quality. The Gluten Free Menu is quite extensive and even includes dessert ! There are several locations listed on their website:</p><br /><p><a href="http://www.pfchangs.com/index.aspx">http://www.pfchangs.com/index.aspx</a></p><br /><p> </p><br /><p> </p><br /><p>For a treat, we found the <strong>Saint Honore Boulangerie</strong> in Lake Oswego. This French bakery features handcrafted French breads and pastries. Quiches, sandwiches, salads and soups are also on the menu. Two of us ordered the Choquettes....puffy baked pastry with pate a choux and dusted with rock sugar. Two of us decided on the Gateau....Gateau Orange and Gateau au Chocolate....both flourless cakes, rich and flavorful.</p><br /><p> </p><br /><a href="http://www.sainthonorebakery.com/">http://www.sainthonorebakery.com/</a><br /><p> </p><br /><p> </p><br /><p>One of these beautiful spring days, we might try.....</p><br /><p> </p><br /><p><strong>An Epicurean Walking Tour</strong></p><br /><p><a href="http://www.portlandwalkingtours.com/tours/epicurean_excursion.php">http://www.portlandwalkingtours.com/tours/epicurean_excursion.php</a><a href="http://www.portlandwalkingtours.com/tours/epicurean_excursion.php "></a></p><br /><p><a href="http://www.portlandwalkingtours.com/tours/epicurean_excursion.php "><br /></a></p><br /><p><strong>Bon Vivant and Happy Infusions,</strong></p><br /><p><strong>Kate<br /></strong></p><br /><p> </p><br /><p><strong><em><a href="undefined/">http://tea4kate.com</a><a href="http://www.portlandwalkingtours.com/tours/epicurean_excursion.php "></a></em></strong></p><br /><p><strong><em><a href="http://www.portlandwalkingtours.com/tours/epicurean_excursion.php "><br /></a></em></strong></p><br /><p><strong><em><a href="http://www.portlandwalkingtours.com/tours/epicurean_excursion.php "><br /></a></em></strong></p><br /><p> </p><div class="blogger-post-footer">www.oregonstreetteacompany.com</div>Katehttp://www.blogger.com/profile/02247391603889367885noreply@blogger.com1tag:blogger.com,1999:blog-3209409727931935945.post-82531991884244665012010-02-24T07:08:00.000-08:002010-02-24T07:59:34.465-08:00Half Broke Horses by Jeannette Walls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr9InzDJIS8teHRVXQHVTun7UeUvaS_FYFRNtwSmymcR8HOU_g63gGnsnLAjqL9d3JZWHRAeiTgtXGYiUix6KOReD2xjt7ejMwqCrxpT1Veb7uaXjqzNg6yTbdMV8FvAecJuFZldKN544/s1600-h/Half+Broke+Horses.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr9InzDJIS8teHRVXQHVTun7UeUvaS_FYFRNtwSmymcR8HOU_g63gGnsnLAjqL9d3JZWHRAeiTgtXGYiUix6KOReD2xjt7ejMwqCrxpT1Veb7uaXjqzNg6yTbdMV8FvAecJuFZldKN544/s320/Half+Broke+Horses.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5441828052779176898" /></a><br />An absolutely compelling story ! The story of a real woman's life. The author's grandmother, Lily Casey Smith. Jeannette Walls writes in the first person to capture the "voice of Lily", and fills in details when necessary. She considers it a novel....in the tradition of "oral history, a retelling of stories handed down by her family through the years, and undertaken with the storyteller's traditional liberties."<br /><br />I have heard these kind of stories. Some very similar to those in this book. My grandparents and parents are this generation. Spunky, self-reliant and seemingly fearless. Undeterred by "acts of God", (floods, winds and storms of any sort), undaunted by hard work, (they expected to work), and unflinching in their resolve to make a better life for their children.<br /><br />Lily's journey through her early years, breaking horses at age six, riding horseback five hundred miles, alone, to accept a teaching job, and later running a huge ranch in Arizona with her husband and two children, is a gripping tale !<br /><br />Have your tea ready....it's hard to put this book down, even to make another cuppa !<br /><br />Happy Infusions,<br />Kate<br /><a href="http://tea4kate.com"></a><div class="blogger-post-footer">www.oregonstreetteacompany.com</div>Katehttp://www.blogger.com/profile/02247391603889367885noreply@blogger.com2tag:blogger.com,1999:blog-3209409727931935945.post-12164492066516272082010-02-20T05:50:00.000-08:002010-02-20T05:51:33.568-08:00Who the ? Where the ? Why the ?<p>My Sweet Husband and I relished the thought of being at our ranch for a few days !</p><br /><p>We left Redding and after about two and half hours we started up Cedar Pass.</p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/cedar_pass.jpg" alt="cedar_pass" width="375" height="565" /></p><br /><p>On top, we encountered snow ! What a wonderful sight.</p><br /><p> </p><br /><p>Dropping down into Surprise Valley, the snow disappeared.</p><br /><p><img src="http://tea4kate.com/images/stories/coming_into_cedarville.jpg" alt="coming_into_cedarville" width="375" height="249" /></p><br /><p>Well, there were patches here and there.</p><br /><p> </p><br /><p>After we did the arrival clean up, we took our tea and stood on our front porch</p><br /><p>marveling at the quiet and peaceful view.</p><br /><p><img src="http://tea4kate.com/images/stories/looking_towards_ft_bidwell.jpg" alt="looking_towards_ft_bidwell" width="375" height="249" /></p><br /><p> </p><br /><p>And then we decided to take a walk out in the corral.</p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/who_the_hell.jpg" alt="who_the_hell" width="375" height="249" /></p><br /><p>My Sweet Husband..."Who the hell built this fence?"</p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/where_the_hell.jpg" alt="where_the_hell" width="375" height="249" /></p><br /><p>"Where the hell is that blankety, bleep, bleep, badger?"</p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/why_the_hell.jpg" alt="why_the_hell" width="375" height="387" /></p><br /><p>"Why the hell is that dog so happy?"</p><br /><p> </p><br /><p>I suggested it might be time for another cup of calming tea !</p><br /><p> </p><br /><p>May all your cares be soothed with a cuppa !</p><br /><p>Happy Infusions,</p><br /><p>Kate</p><br /><p>http://tea4kate.com</p><div class="blogger-post-footer">www.oregonstreetteacompany.com</div>Katehttp://www.blogger.com/profile/02247391603889367885noreply@blogger.com3tag:blogger.com,1999:blog-3209409727931935945.post-31232141068040459582010-02-14T14:09:00.000-08:002010-02-14T14:13:46.118-08:00Out of the Blue<p>Our collection of Blue Willow started with My Sweet Husband's grandmother in 1968. Married and struggling to work our way through college, we had purchased most of our dishes at the Salvation Army store. We received a lovely set of silverware, and lots of Corning Ware for wedding presents. Good dishes, we didn't have.</p><br /><p> </p><br /><p>One day, out of the blue, Grandma and Grandpa arrived with two boxes of wrapped dish ware. She had been saving these Blue Willow dishes for My Sweet Husband. She told me that when he was a little boy, she was cleaning her dish cabinet and had set all the Blue Willow dishes in the give-away pile. My Sweet Husband ask her why she was giving them away, and she replied she didn't need them anymore. "But Grandma, I love those dishes," he said. So she stuck them back in her cabinet and moved them several times, saving them for this very moment.</p><br /><p>She had purchased the Blue Willow from a restaurant in Alturas, California that was buying a new set of serving dishes. These particular Blue Willow are known as "grill plates".</p><br /><p><img src="http://tea4kate.com/images/stories/blue_willow_plate.jpg" alt="blue_willow_plate" width="375" height="280" /></p><br /><p>Popular during the 1930's to the 1950's, these plates were ideal for the "Blue Plate Special" that was standard fare at many diners and cafes.</p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/Blue_plate_special_sign.jpg" alt="Blue_plate_special_sign" width="250" height="336" /></p><br /><p> </p><br /><p>The deep blue color and the the Legend of Blue Willow are part of what contributes to it's long term appeal for collectors.</p><br /><p>There are many versions of The Legend, but here is one: Once a wealthy Chinese mandarin, Li Chi, had a beautiful daughter, Koong-see. She fell in love with her father's humble accountant, Chang. Her father was very angry, since it would be inappropriate for them to marry, due to their different social classes. The mandarin dismissed the young man and built a high fence around his house to try and keep the lovers apart. Her father arranged for her to marry a powerful Duke. The Duke arrived by boat to claim his bride, bringing a box of jewels as a gift. On the day the blossoms fell from the willow tree the Duke was to marry Koong-see.</p><br /><p> </p><br /><p>The night before the wedding, the young account, disguised himself as a servant and slipped into the palace unnoticed. The lovers, escaping over the bridge, with the jewels, were spotted. The alarm was sounded and the mandarin chased after them. They escaped on the Duke's boat and arrived at a secluded island where they lived happily for many years. One day, the Duke discovered their secret. In revenge, he sent soldiers who captured them and put them to death. The Gods, moved by their misfortune, transformed the lovers into a pair of lovebirds so they could fly together forever, over the willow tree where they first declared their love for one another.</p><br /><p> </p><br /><p>If you look closely at Blue Willow, you will be able to find many elements of the legend.</p><br /><p> </p><br /><p>We have enjoyed adding to our collection when we travel or go "antiquing". One treasure I found in an old antique store in Missouri is this precious child's tin tea set. I can just imagine the mud pies placed delicately on those little plates and the delicious "tea" poured from the teapot into the cups.</p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/chilrens_bluewillow_tin_tea_set.jpg" alt="chilrens_bluewillow_tin_tea_set" width="375" height="249" /></p><br /><p> </p><br /><p>One other great find was the Blue Willow measuring cup we found in a small shop in Fall River Mills, California.</p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/bluewillow_measuring_cup.jpg" alt="bluewillow_measuring_cup" width="375" height="565" /></p><br /><p> </p><br /><p>Out of the blue, we were given a gift that has given us joy in continuing to accumulate. I hope you, too, have a collection that gives you immense pleasure every time you find another new piece !</p><br /><p> </p><br /><p>Happy Infusions,</p><br /><p>Kate</p><br /><p><a href="http://tea4kate.com">http://tea4kate.com</a></p><br /><p> </p><div class="blogger-post-footer">www.oregonstreetteacompany.com</div>Katehttp://www.blogger.com/profile/02247391603889367885noreply@blogger.com2tag:blogger.com,1999:blog-3209409727931935945.post-55525907447762914772010-02-05T22:11:00.000-08:002010-02-05T22:15:01.728-08:00Keemun In A Cup<p><span style="font-size: 12pt;"><span style="font-family: arial,helvetica,sans-serif;">It's always like Christmas when new tea arrives ! </span></span></p><br /><p><span style="font-size: 12pt;"><span style="font-family: arial,helvetica,sans-serif;"><br /></span></span></p><br /><p><span style="font-size: 12pt;"><span style="font-family: arial,helvetica,sans-serif;"><img src="http://tea4kate.com/images/stories/Keemun_arrives_package.jpg" alt="Keemun_arrives_package" width="372" height="262" /></span></span></p><br /><p><span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">I can't wait to open the box and then empty the tea into it's jar and steep a pot .....oh the aroma and the sight of that wonderful tea that has traveled so far to come into my life !</span></p><br /><p> </p><br /><p><span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">This particular tea, Keemun Mao Feng comes from the Anhui Province in China. It was around 1875 that a young man, She Ganchen, recently dismissed from government service in Fujian, decided to produce black teas in his home town region. Keemun became famous because it was the first black tea in a green tea area. Keemun is also prized because of myrcenal, an</span><span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;"> essential oil, </span><span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">not found in other tea leaves, which gives this tea its exceptional sweetness. Mao Feng is one of the rarest and best grades of Keemun tea.</span></p><br /><p><span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">Sometimes, unfortunately, this lovely tea is used in blending an "English Breakfast" style tea. </span></p><br /><p><span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">It is superb all by itself and should be enjoyed as such !</span></p><br /><p> </p><br /><p><span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;"><img src="http://tea4kate.com/images/stories/Keemun_Mao_Feng_leaves_in_a_bowl.jpg" alt="Keemun_Mao_Feng_leaves_in_a_bowl" width="385" height="256" /></span></p><br /><p> </p><br /><p><span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">These perfect tea leaves produce an amber color, a sweet taste and a <br />divine aroma ! </span></p><br /><p> </p><br /><p><span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">Let it rain or snow.....brew a pot of Keemun Mao Feng and pour a cup....tea time is anytime !</span></p><br /><p><span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;"><img src="http://tea4kate.com/images/stories/Keemun_for_infusions_site.jpg" alt="Keemun_for_infusions_site" width="395" height="262" /></span></p><br /><p> </p><br /><p><span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">Happy Infusions,</span></p><br /><p><span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">Kate</span></p><br /><p><a href="undefined/"><span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">http://tea4kate.com<br /></span></a></p><br /><p><a href="undefined/"><br /></a></p><br /><p><span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;"><br /></span></p>f<div class="blogger-post-footer">www.oregonstreetteacompany.com</div>Katehttp://www.blogger.com/profile/02247391603889367885noreply@blogger.com0tag:blogger.com,1999:blog-3209409727931935945.post-40728009259179832802010-02-02T09:31:00.001-08:002010-02-02T09:40:59.862-08:00My Space...at the Oregon Street Antique Mall<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPPbdl1hLatX2D7Rl9VoT4p1lau8rF8IlChyphenhyphenARHOxyVWaO-yHT3zKCL50es1KjPG64hehI1h-qhDOWdqufkKg_hSHnake8GIz2_bFbkOZTFSCaLronCR9QHwC9epAc4BRskSy-5Y93Gio/s1600-h/my+booth+space.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPPbdl1hLatX2D7Rl9VoT4p1lau8rF8IlChyphenhyphenARHOxyVWaO-yHT3zKCL50es1KjPG64hehI1h-qhDOWdqufkKg_hSHnake8GIz2_bFbkOZTFSCaLronCR9QHwC9epAc4BRskSy-5Y93Gio/s320/my+booth+space.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5433700338218740690" /></a><br /><br />This is it.....my space at the Oregon Street Antique Mall. The first booth at the top of the new stairs ! I am very excited. <br /><br />Today, we start filling it in....trying to create an inviting, welcoming area. I am hoping to be able to do a few "tea events" here also.<br /><br />Please come by and say hi. I'll post my schedule as soon as I know the days I will be working. See you soon ! <br /><br />Happy Infusions,<br />Kate<br /><a href="http://tea4kate.com">http://tea4kate.com</a><div class="blogger-post-footer">www.oregonstreetteacompany.com</div>Katehttp://www.blogger.com/profile/02247391603889367885noreply@blogger.com1tag:blogger.com,1999:blog-3209409727931935945.post-71048966408145429232010-01-27T18:49:00.000-08:002010-01-27T18:56:31.368-08:00From Russia With Love<p><em><strong><span style="font-family: comic sans ms,sans-serif;">My tea from Russia was almost gone.</span></strong></em></p><br /><p><em><strong><span style="font-family: comic sans ms,sans-serif;">I decided to crank up, well, plug in, the Samovar, and make the last of the Russian tea in as traditional a manner as I know how.</span></strong></em></p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/bright__shiny_samovar.jpg" alt="bright__shiny_samovar" width="350 " height="527" /></p><br /><p>A Samovar is a utensil consisting of a boiler with a faucet near the bottom, steam-holes and a teapot which sits on top, and some type of heating device. This is not just an ordinary piece of equipment, but a revered symbol of Russian hospitality.</p><br /><p>The evolution of the Samovar is a study in technology and adaptability. Traditionally, a Samovar used charcoal to heat the water in the boiler. Today, nickel-plated electric Samovars reign. Only the Trans-Siberian Railroad has clung to the traditional smoky, charcoal heated Samovar.</p><br /><p><em><strong><span style="font-family: comic sans ms,sans-serif;">I poured water into the base and plugged it in.</span></strong></em></p><br /><p><em><strong><span style="font-family: comic sans ms,sans-serif;">I made the concentrated tea for the little teapot on top. This step is very important and cannot be made with tea bags. Only good loose tea is suitable. The tea should be strong; the color of a chestnut. I delighted in the ritual of making tea and thinking of my tea from Russia.</span></strong></em></p><br /><p>A Mongolian ruler gave Tsar Michael I a gift of about 140 pounds of tea about 1638. Catherine the Great established regular imports of tea around 1736. The tea caravans brought more than 3 million pounds of loose tea and tea bricks by camel along the silk road. This amount of imported tea allowed the price to be lowered and thus in Russia, the lower and middle class could enjoy tea. Today, tea is grown in Georgia, and neighboring Azerbaijan, both countries a part of the former Soviet Union.</p><br /><p>"Good tea takes patience and commitment." ( Daniel Nagy)</p><br /><p><em><strong><span style="font-family: comic sans ms,sans-serif;">First, I added the concentrated tea to my cup.....</span></strong></em></p><br /><p><img src="http://tea4kate.com/images/stories/pouring_concentrate.jpg" alt="pouring_concentrate" width="350" height="232" /></p><br /><p>The concentrate is very strong, and as one writer said, "Never drink it undiluted, because it has a strong narcotic effect, causing increased heart rate, hallucinations and restlessness."</p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/concentrate_in_cup.jpg" alt="concentrate_in_cup" width="350" height="232" /></p><br /><p> </p><br /><p><em><strong><span style="font-family: comic sans ms,sans-serif;">Next, hot water from the spout....</span></strong></em>.<img src="http://tea4kate.com/images/stories/add_hot_water.jpg" alt="add_hot_water" width="350" height="232" /><em><strong>.<span style="font-family: comic sans ms,sans-serif;">....dilutes the concentrate to suit my taste.</span></strong></em></p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/tea_is_ready_.jpg" alt="tea_is_ready_" width="350" height="527" /><em><strong><span style="font-family: comic sans ms,sans-serif;">And my tea is ready !!! Of course, some like lemon, or milk (but not together), sugar, honey, rum or vodka ! I like my tea straight up ! No additions. I will use my Samovar again, and again. <br /></span></strong></em></p><br /><p> </p><br /><p>Happy Infusions,</p><br /><p>Kate</p><br /><p>http://tea4kate.com</p><br /><p> </p><br /><p> </p><br /><p> </p><div class="blogger-post-footer">www.oregonstreetteacompany.com</div>Katehttp://www.blogger.com/profile/02247391603889367885noreply@blogger.com1tag:blogger.com,1999:blog-3209409727931935945.post-9116272468778621072010-01-24T11:42:00.000-08:002010-01-24T11:49:02.391-08:00Early Morning Mistearly morning mist<br /><br />grayness greets the day<br /><br />fragments of late night conversation<br /><br />breathed over 7 Deadly Zins<br /><br />traverse in circles<br /><br />introspective quest.<div class="blogger-post-footer">www.oregonstreetteacompany.com</div>Katehttp://www.blogger.com/profile/02247391603889367885noreply@blogger.com2tag:blogger.com,1999:blog-3209409727931935945.post-31293636450363807082010-01-17T10:15:00.000-08:002010-01-17T10:17:02.274-08:00Help for Haiti....World Vision<p><span style="font-size: 14pt;"><span style="font-size: 12pt;">Haiti.... we have friends who came to the United States from Haiti. They still have family in Haiti. Our hearts and prayers are with the Haitian people as they strive to survive the devastation of the 7.0 earthquake which struck Port-au-Prince on Tuesday, January 12th.</span></span></p><br /><p><span style="font-size: 14pt;"><span style="font-size: 12pt;">Americans have already donated millions to the Red Cross and other organizations ready to invade Haiti with life saving supplies We are cautioned to be aware of schemers who would fleece those wishing to "do something". Wisdom, old fashioned good sense, needs to prevail in choosing which groups to support.</span></span></p><br /><p><span style="font-size: 14pt;"><span style="font-size: 12pt;">For years, our choice has been World Vision, a "Christian Humanitarian organization dedicated to working with children, families and their communities worldwide to reach their full potential by tackling the causes of poverty and injustice." World Vision started in the 1950's because Dr. Bob Pierce wanted to help orphan children in Korea. (Some of you will understand why this group has my heart !). Over the next several decades World Vision expanded it's work world wide to include disaster relief, work with communities in education, health care, vocational and agricultural training for families to become self-supporting and healthy.</span></span></p><br /><p><span style="font-size: 14pt;"><span style="font-size: 12pt;">World Vision has been working in Haiti for over 30 years and at the time of the earthquake had about 370 staff based in Haiti. The relief director of World Vision, Edward Brown, said, " We would be very concerned about a quake of this magnitude anywhere in the world, but it is especially devastating in Haiti, where people are acutely vulnerable because of poor infrastructure and extreme poverty."</span></span></p><br /><p><span style="font-size: 14pt;"><span style="font-size: 12pt;">So please, pray for the people of Haiti, donate, give as you are able, but with wisdom. And if you choose World Vision, here is their website:</span></span></p><br /><p><a href="http://worldvision.org"><span style="font-size: 14pt;"><span style="font-size: 12pt;">http://worldvision.org</span></span></a></p><br /><p><span style="font-size: 14pt;"><span style="font-size: 12pt;">Blessings,</span></span></p><br /><p><span style="font-size: 14pt;"><span style="font-size: 12pt;">Kate</span></span></p><br /><p><a href="undefined/"><span style="font-size: 14pt;"><span style="font-size: 12pt;">http://tea4kate.com</span></span></a></p><br /><p><span style="font-size: 14pt;"><span style="font-size: 12pt;"><br /></span></span></p><br /><p> </p><div class="blogger-post-footer">www.oregonstreetteacompany.com</div>Katehttp://www.blogger.com/profile/02247391603889367885noreply@blogger.com0tag:blogger.com,1999:blog-3209409727931935945.post-44470605247061485542010-01-04T13:42:00.000-08:002010-01-04T13:45:12.062-08:00How Many Tubs Can You Stack & Carry ?<p>The day we decided to take down Christmas, I ask My Sweet Husband to carry in the storage tubs from the garage.</p><br /><p>I scooped the stockings off the mantle and carefully carried the angels to the table to be bubble- wrapped.</p><br /><p>My Sweet Husband had not returned with one tub.</p><br /><p>I dismantled the snowman display and gathered the nutcracker collection together.</p><br /><p>Still, My Sweet Husband had not returned with one tub.</p><br /><p>I unplugged the church and village scene. I wrapped baby Jesus, Mary & Joseph in tissue.</p><br /><p>And still, My Sweet Husband had not returned with one tub.</p><br /><p>Just as I was wrapping up the shepherds and wise men,</p><br /><p>My Sweet Husband brought in the tubs !</p><br /><p>All of them at one time !</p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/putting_up_Christmas_Decorations.jpg" alt="putting_up_Christmas_Decorations" width="450" height="568" /></p><br /><p>Yep....you can move the guy to the city, but ya just can't take the country out of him !!</p><br /><p>Happy Infusions,</p><br /><p>Kate</p><br /><p>http://tea4kate.com</p><div class="blogger-post-footer">www.oregonstreetteacompany.com</div>Katehttp://www.blogger.com/profile/02247391603889367885noreply@blogger.com2tag:blogger.com,1999:blog-3209409727931935945.post-48274636295559932462010-01-03T10:23:00.000-08:002010-01-03T10:25:25.639-08:00The Party Isn't Over....<p><img src="http://tea4kate.com/images/stories/teas_in_tea_room.jpg" alt="teas_in_tea_room" width="450" height="338" /></p><br /><p> </p><br /><p><span style="font-size: 14pt;"> It's true. The party isn't over. </span></p><br /><p> </p><br /><p>We continue to celebrate....January is National Hot Tea Month !! Yay !! Those windy, snowy days of winter draw us to hot beverages like children compelled to step in mud puddles. We love our hot chocolate, hot coffee, and of course, the most healthy choice, hot tea !!</p><br /><p>Tea is no longer limited to those old flavorless paper tea bags. Our choices are bountiful and delightful. Tea from around the world is widely available on the internet, and, in bigger cities, tea rooms or tea shops specializing in loose tea offer a tantalizing selection.</p><br /><p>This ancient beverage, believed by generations to improve a myriad of body and mental issues, has, in the last decade, been studied, researched and proven to have attributes contributing to enhanced health. (There is a lot of information about tea online, however, I highly recommend this site <a href="http://www.teausa.com/general/teaandhealth/218g.cfm">http://www.teausa.com/general/teaandhealth/218g.cfm</a> ).</p><br /><p>Apart from the scientific studies, I propose, that the time it takes for preparing, and the wait (infusion) that is required for tea to be ready to drink, affords us, in our hectic world, moments of respite. Instituting "tea time" releases us from the daily intensity of life and has to contribute to our health.</p><br /><p>I have resolved to institute a little change in my tea times for 2010. I intend to choose one teapot a week from my eclectic collection. I'm starting the New Year with this whimsical Koi teapot made especially for me by an artist in Southern California.</p><br /><p><img src="http://tea4kate.com/images/stories/Koi_fish_teapot.jpg" alt="Koi_fish_teapot" width="495" height="399" /></p><br /><p> </p><br /><p>I am dependent on tea times: mornings, afternoons and evenings. It's my breathing space.</p><br /><p>I encourage you to institute " tea time" in your life, if you haven't already, as part of your healthy resolutions for this New Year !</p><br /><p>Happy Infusions in 2010 !!</p><br /><p>Kate</p><br /><p>http://tea4kate.com</p><br /><p> </p><br /><p> </p><div class="blogger-post-footer">www.oregonstreetteacompany.com</div>Katehttp://www.blogger.com/profile/02247391603889367885noreply@blogger.com1tag:blogger.com,1999:blog-3209409727931935945.post-44847008465293725762009-12-23T21:55:00.001-08:002009-12-23T21:58:08.195-08:00Bourbon Balls & Velveeta Cheese Fudge<p>One year in the late 1960's when we were poor, newly married and college students, we decided to give all our family Bourbon Balls for Christmas. These were popular with our friends and we had lots of fun making them ! They are easy and fast and just need a day or two to blend all the flavors.</p><br /><p> </p><br /><p>My daughter & son-in-law gave me a sweet little <span style="text-decoration: underline;">Christmas with Paula Deen</span> book, full of stories and recipes...my favorite kind of cookbook ! The most unusual recipe in the book, and maybe the most unusual recipe I've ever seen, is the "Chocolate Cheese Fudge. It calls for Velveeta Cheese ! I mean, if you are from the South, Velveeta Cheese is a staple ! But I have never heard of it being used in a recipe for Fudge !! I had to try it. It's tasty...not really a gourmet fudge, but good and quite unique!</p><br /><p> </p><br /><p>Hope you enjoy the recipes and may your Christmas be full of joy and peace and lots of tea !!</p><br /><p> </p><br /><p> </p><br /><p><strong><span style="font-size: 14pt;">Bourbon Balls</span></strong> <br /> <img src="http://tea4kate.com/images/stories/Bourbon_Balls.jpg" alt="Bourbon_Balls" width="251" height="166" /><br />Ingredients:<br /><br />1 box vanilla wafers<br />6 oz. semi-sweet chocolate--finely chopped<br />½ cup brown sugar, firmly packed<br />¼ cup light corn syrup<br />⅓ cup Bourbon or Brandy<br />pinch salt<br />2 cups pecans or walnuts, lightly toasted & finely chopped<br /><br /><br />Crush the vanilla wafers until fine. Use a food processor or place vanilla wafers in a heavy duty plastic bag & crush with a rolling pin.<br /><br />In the top of a double boiler, melt the chocolate. Remove from the heat. Add the brown sugar, corn syrup, bourbon & salt & stir to blend. Stir in the crushed vanilla wafers & half & half.<br /><br />Spread the remaining pecans on a plate. Shape the dough into 1" balls. Roll the balls in the nuts & coat thoroughly. In a container that can be tightly sealed, layer the balls, separating them using wax paper. Refrigerate for 24 hours before serving. <br /><br />Makes approximately 4 1/2 dozen 1" balls.<br /><strong><br />To toast pecans or walnuts</strong>: Heat the oven to 350 degrees. Spread the nuts evenly on a cookie sheet. Toast for 8-10 minutes. Cool before chopping.</p><br /><p> </p><br /><p> </p><br /><p><span style="font-size: 14pt;"><strong>Velveeta Cheese Fudge</strong></span></p><br /><p><span style="font-size: 14pt;"><strong> </strong><img src="http://tea4kate.com/images/stories/Velveeta_Fudge.jpg" alt="Velveeta_Fudge" width="291" height="217" /><br /></span><br />Ingredients: <br /> <br />½ pound Velveeta Cheese, sliced<br />1 cup (2 sticks) butter<br />1 teaspoon vanilla extract<br />1 cup chopped nuts<br />2 -16 ounce bags confectioner's sugar-sifted<br />½ cup cocoa<br /><br /><br />Lightly spray the bottom of a 9 " square baking pan with vegetable oil cooking spray<br /><br />In a sauce pan, melt the cheese & butter together over medium heat. Stir continuously until smooth. Remove from the heat. Add the vanilla & nuts. <br /><br />In a large bowl, sift together the sugar and cocoa. Pour the cheese mixture into the sugar-cocoa mixture, stirring until completely mixed. Candy will be very stiff. May need to use your hands to do the final mixing. <br /><br />Remove the candy from the bowl and press it evenly into the square pan. You may need to pat the top of the candy, because of the amount of butter.<br /><br />Refrigerate until firm. Usually about 30 minutes. Should make about 36 small squares.</p><br /><p> </p><br /><p>Joy and Peace and May everyday be your cup of tea !</p><br /><p>Happy Infusions,</p><br /><p>Kate</p><br /><p>http://tea4kate.com</p><div class="blogger-post-footer">www.oregonstreetteacompany.com</div>Katehttp://www.blogger.com/profile/02247391603889367885noreply@blogger.com0tag:blogger.com,1999:blog-3209409727931935945.post-57737908571450920862009-12-15T22:18:00.000-08:002009-12-15T22:21:59.799-08:00Hot Tea-Toddy--- Hot "My-Chai" and more....<p>'Tis the season for gathering, celebrating, eating and drinking. Tea, that versatile, cooperative, beverage is easily incorporated into a myriad of cocktail drinks. This time of year, I am especially fond of hot drinks. An old favorite...the Hot Toddy made with tea is warm and toasty. Most black and green teas mix well with honey and lemon, and experimenting with a Toddie recipe can elicit a whole repertoire of hot tea mixed drinks.</p><br /><p>In this blog, I've included a recipe for a Hot Tea-Toddy, a Hot "My-Chai" tea, and a White Russian also using chai tea. My daughter introduced me to a simple way to use tea in mixed drinks with Tea-Forte's collection of cocktail infusions.</p><br /><p>We wish you a beautiful, happy and very Merry Christmas !</p><br /><p>Kate</p><br /><p> </p><br /><p><img src="http://tea4kate.com/images/stories/Hot_tea-toddy.jpg" alt="Hot_tea-toddy" width="350" height="527" /></p><br /><p><span style="font-size: 14pt;"><strong>Hot Tea-Toddy</strong></span><br /><br />Ingredients<br /><br />1 ounce brandy, whiskey, or rum<br />1 tablespoon honey<br />¼ lemon<br />1 cup hot water<br />1 ounce tea or 1 tea bag (black or green--your preference)<br /><br />Steep the tea in the hot water for 3-5 minutes. (Depending on the tea and your preference..the longer the steep, the stronger the tea.<br /><br />Use the honey to coat the bottom of a mug. Add the brandy, whiskey or rum and the juice from the lemon.<br /><br />Pour the hot tea into the prepared mug, stir and enjoy !</p><br /><p> </p><br /><p> </p><br /><p><span style="font-size: 14pt;"><strong>Hot "My-Chai"</strong></span><br /><br />Ingredients<br /><br />1 ounce or tea bag Chai tea<br />8 ounces hot water<br />3 ounces milk<br />1 ounce bourbon<br />¼ ounce amaretto (almond-flavored liqueur)<br />¼ ounce Grand Marnier (orange-flavored liqueur)<br />1 wedge lemon<br />3 whole cloves<br /><br /><br />Brew the 1 ounce of loose chai tea (placed in an infuser) or the 1 chai tea bag in 8 ounces of hot water for 3-5 minutes, depending on your preference. The longer the steep (brew) the stronger the tea. <br />While the tea is steeping, put the cloves into one end of the lemon wedge & set aside.<br />In a saucepan, combine the tea, milk and simmer, stirring gently.</p><br /><p>Pour the tea/milk mixture into a tea (or coffee) mug. Add bourbon, amaretto & Grand Marnier. Stir briefly.</p><br /><p>Add the lemon wedge, with the cloves dipping into the hot "My-Chai". Enjoy !</p><br /><p> </p><br /><p><span style="font-size: 14pt;"><strong>Chai White Russian</strong></span><br /><br />Ingredients<br /><br />1 ounce or tea bag Chai tea<br />2 ounces rum<br />2 ounces light cream or half & half<br />1 ounce sugar syrup<br />Method<br /><br />Place Chai tea bag or tea infuser with 1 ounce of Chai tea in a glass. Pour rum over tea infuser or tea bag and steep for 3-5 minutes, depending on your preference. The longer the steep the stronger the tea. Add cream and sugar syrup and gently stir. Add ice. Enjoy !</p> <br /><p> </p><br /><p><span style="font-size: 14pt;"><strong>Tea Forte Exotic Cocktails</strong></span></p><br /><p><img src="http://tea4kate.com/images/stories/tea_forte_front_of_box.jpg" alt="tea_forte_front_of_box" width="300" height="400" /> These are very pretty drinks and easily made. We've sampled several and can</p><br /><p>recommend them with confidence !</p><br /><p><img src="http://tea4kate.com/images/stories/tea_forte_with_infusers_.jpg" alt="tea_forte_with_infusers_" width="300" height="400" /></p><br /><p> </p><br /><p> </p><br /><p>Again, Happy, Merry Christmas ! May you be blessed and may everyday be your cup of tea !</p><br /><p>Kate</p><br /><p>http://tea4kate.com</p><br /><p> </p><br /><p> </p><div class="blogger-post-footer">www.oregonstreetteacompany.com</div>Katehttp://www.blogger.com/profile/02247391603889367885noreply@blogger.com1tag:blogger.com,1999:blog-3209409727931935945.post-48443333566322229542009-12-10T21:36:00.000-08:002009-12-11T06:51:31.971-08:00Oh my, I love Sweet Potato Pie !<p>I don't remember the first time I tasted it. It must have been in the South someplace. My Grandmother didn't make it, and not one of my Aunties made it. My Mom didn't either. One day, somewhere, at some time, I tasted it and fell in love. And I have held Sweet Potato Pie in high regard ever since !</p><br /><p>I adapted this recipe from a storybook full of recipes: <strong>Sweety Pies </strong>by Patty Pinner. She says, "What a woman cooks is a window into her womanly personality---what she thinks, how she behaves, how she feels about herself and the people she cooks for." I'm still mediating on this little quote, wondering what the full implications could be ? If she means, what a woman cooks, <strong>when</strong> she cooks, well then, that might open a window into my "womanly personality".</p><br /><p>Frankly, sometimes, I don't cook. I eat cottage cheese and yogurt or a bolonga sandwich with mayo. I use whole wheat bread though. I think this means I'm flexible, healthy and maybe not in the mood to clean up a cooking mess ! I am blessed though..... I have a Sweet Husband who is an excellent cook and he enjoys it.</p><br /><p>When I do cook, I love to bake this Sweet Potato Pie. My family and friends keep coming back for seconds. If there is any left, we have pie for breakfast ! I'm sure your family will want second helpings too.</p><br /><p> </p><br /><p><span style="font-size: x-small;"><img src="http://tea4kate.com/images/stories/sweet_potato_pie.jpg" alt="sweet_potato_pie" width="300" height="199" /></span></p><br /><p> </p><br /><p><span style="font-size: 18pt;"><strong><em>Sweet Potato Pie</em></strong></span></p><br /><p>Ingredients</p><br /><p>9" Pie crust</p><br /><p>3 medium sweet potatoes</p><br /><p>2 large eggs</p><br /><p>1 ½ cups sugar</p><br /><p>1 teaspoon lemon extract</p><br /><p>¼ teaspoon salt</p><br /><p>½ teaspoon ground nutmeg</p><br /><p>½ cup butter, melted</p><br /><p>½ cup half-and-half or evaporated milk</p><br /><p>1-2 tablespoon bourbon (optional)</p><br /><p> </p><br /><p>Cover the sweet potatoes with water and boil until tender. Drain. Let them cool.</p><br /><p>Heat the oven to 350 degrees. Prepare the pie crust.</p><br /><p>After sweet potatoes have cooled, peel and mash in a large bowl until smooth.</p><br /><p>Add the eggs, sugar, lemon extract, bourbon (optional), salt, and nutmeg and beat together until blended and smooth.</p><br /><p>Add the melted butter and half and half and beat until creamy. Pour into the pie crust.</p><br /><p>Place in the oven. I usually put it on a cookie sheet, just in case it spills over.</p><br /><p>Should cook about 45 minutes. Test the center for doneness. Set on a wire rack and cool completely.</p><br /><p>Can be served with whipped cream or plain. I think its perfect plain.</p><br /><p> </p><br /><p> </p><br /><p> </p><br /><p> </p><br /><p> </p><br /><p> </p><br /><p> </p><div class="blogger-post-footer">www.oregonstreetteacompany.com</div>Katehttp://www.blogger.com/profile/02247391603889367885noreply@blogger.com2