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Category: In the Kitchen

Rosemary and Honey Tea

What makes rosemary so appealing? Sure it makes meat, fish and vegetables tasty. It als works as a balm for the skin, soothes nerves, activates liver and bile: Rosemary has a pleasant smell and taste that is hard to miss. Whether as a tea, oil or wine – rosemary is good for everything.

As a kitchen spice, rosemary is priceless, yet it wasn't until recently I started to make a tea out of it.

Not for any of the reasons those crazy medicinal nuts go on about mind you; Rosemary is just so warming and I always have it on hand.

I decided to try and make a tea out of it when I was raiding my cabinets looking for the last box of green tea that just had to be there somewhere. It wasn't there and it was time to improvise.

I had two concerns:

  • The tea would be weak and you wouldn't have much more than flavored water;
  • The tea would be too strong and taste bitter.

The first point caused me to use more rosemary than I thought I needed which gave cause for me to worry about the second point. Thus the inclusion of honey. Though to be fair it ends up in tea more often than not around here.

The result was amazing. Which is what caused the procrastinator in me to make a post today.

Actually rosemary appears in a lot of our meals in various amounts.

If you are interested let me know and I will share a couple of them.

Dim Sum

It was a Saturday morning late this winter, when a few friends and I set off for a breakfast of dim sum. Here you can find dim sum for breakfast, usually starting at eight in the morning. One of my favorite places closed last year so it has been an ongoing quest to find a new favorite spot. That morning we were headed to "one of the best dim sum restaurants", which was always full for lunch and so that is why we were going early.

We headed to the nearby restaurant: Szechuan Gourmet which as a couple of locations here. I quickly informed myself about the various dishes, because in addition to the Szechuan region (or do you write it Sichuan, now?) there are 8 other Chinese provinces, such as Hunan, Fujian or Xiang, where very different things are cooked. Although it is clear to me that there must be differences, I have been satisfied with the Americanized Chinese cuisine and dim sum I have eaten.

What a mistake!

Szechuan food (yes, I just invented that word) is boasted by the use of garlic, chilli pods and the famous Szechuan pepper. This pepper is really great: It tastes spicy, prickling and makes the tongue a bit numb for a short time. Until that point I hadn't eaten them before. But you know me, on the way home I bought a small bag of them later at the market.

Szechuan Gourmet is available 3 times in New York (just looked). They are certainly in a good position to before my new all time favorite.

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