Gregory's Serveron the facing page: "tea is becoming the beverage of choice for a younger audience"
okay
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36 comments
 [just finished a pot of yorkshire gold black tea and made a pot of shui hsien oolong] omg I just noticed that the AARP ad offers, along with your membership, a "FREE Insulated Trunk Organizer" what kind of swag is that??? the treasured teapot is here! gaze upon its glory. apparently it was discontinued in 2008 and originally cost $450 (!) the next three pages are just full page photos of this teapot in different settings they put this in for me (I did have takeout afternoon tea in the park for my birthday yesterday, rest assured) picture yourself a young teen, in the blossoming of your punk phase, pretending to be excited when your grandma gives you this no one understand you they're clearly using full page photos of dishware as a major pillar of their plan to make this issue 100 pages long "Similar to doughnuts, Mandazi is a sweet, fried-dough dessert made with coconut milk and is a favorite treat in African countries, such as Kenya." okay this sounds VERY good. I wonder if they're sold anywhere locally because there is a 0% chance I will make them "Besan Burfi... is made from ground brown chickpeas. This gluten-free Nepalese sweet has a nice, smooth texture similar to fudge." okay I;m interested. and the recipe calls for a candy thermometer which is a Good Sign imo these sound very good (the filling base has paprika, thyme, and goat cheese) but look impossible to get into ones mouth this "easter egg macarons" recipe uses the french meringue method, but with granulated sugar instead of superfine? big hmmmmmm also they flavor the shells but NOT the buttercream? which seems backwards to me!! I respect that they are fully going the fertility cult route with easter, though "The 17th century thatched cottage the Jeffrey family shares with Tracey's cookery school and tearoom." *american voice*: uh I'm pretty sure the oldest a building can be is 100 years old, this seems fake '"My guests enjoy watching me make soda focaccia bread..." excuse me, hold up a moment please, what.... is a soda focaccia bread now we're in the retrospective on the past 99 issues! in case you were wondering if the creators of tea time magazine, presented by "Southern Lady" magazine, look like what you expected: wow there used to be a "Tea & Etiquette" column, I'm sad it doesn't still run, can you imagine? "...TeaTime added a full-time test kitchen staff that same year." HIRE ME "T4Tea: A tea party just for your trans friends" is just ONE example of the kind of content I would bring to the TeaTime Magazine table the "Taking Tea in Richmond" is going straight into TeaTime magazine's favorite moment in history, the American revolutionary war (did you know there was a thing called the "boston tea party"???) the feature they did on what kinds of tea were throw into the harbor is still one of my favorite pieces of TeaTime magazine content "..historical evidence shows that Thomas Jefferson was a frequent tea consumer..." 'The tearoom also gave Kip a reason to utilize her constantly growing collection of china, or, as she calls them, her "pretties"' please read the last part in a gollum voice aww this feature of Lovejoy's Tearoom is making me sad for being able to go places imo lovejoy's is the best afternoon tea in san francisco, and I have tried all of them "In February 1680, French aristocrat Marie de Rabutin Chantal, the Marquis de Sévigné, told her daughter in a gossipy letter that Madam de la Sablière set the trend for milk in tea." can you even imagine hotter gossip this cream pitcher's manacles and chain suggests that it was too dangerous to be unlidded freely "ooh, fiestaware" -- me, someone you can't take anywhere without commenting on iconic pottery brands  @tripofmice this is just like being at a second-hand store with @courtney  @darius @tripofmice Darius should consider himself blessed that I’ve decided we’re slowly investing in having dishes that are made by a local ceramicist and thus can be relatively easily reordered if they break, instead of slowly investing in vintage dishes that will send me on a lifelong endless quest to always be searching for more and better pieces |
"Both tactile and aromatic, this ancient beverage..."
Idk about "tactile" my man? is tactile what differentiates tea as a beverage? are you going all in on that?