Batter Licker

December 9, 2011

ginger cinnamon tea

I’m sick. Again. Jay brought something home at the beginning of the week, and the stuffy nose, plugged up ears and sore throat are now launching a full attack on my immune system.

Anyone else think sore throats are the absolute worst? Even cough drops aren’t helping me out this time around. To feel any relief whatsoever, I have to keep pumping hot herbal tea down my throat.

Normally, that would mean quite a few bags of tea – not to mention trips to the restroom. But as I sucked down my initial mugful this morning, I boiled up a potful of homebrewed tea.

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It might sound complicated, but it’s not. For me, uncomplicated is key when I’m sick.

I had some cinnamon sticks and a leftover nub of ginger on hand, so I just boiled them with a lot of water while marking up a licensing agreement during the first 45 minutes of work this morning. And I’ve been going back to refill my mug ever since.

The spicy ginger and warming cinnamon, along with a squeeze of acidic lemon and several squeezes of honey, have given me so much relief from this horrible sore throat – way more effective than costly and, for me, ineffective cough drops. (more…)

December 5, 2011

gingered pear sorbet

San Francisco has handed me some winter sorbet weather recently: very sunny skies, and strong but warm winds.

Back when I lived in Los Angeles, we called it Santa Ana winds, but I don’t think the same lingo applies to Northern California. Up here, people call it earthquake weather. But that’s a bit over-dramatic and scare tactic-y for my taste. Hence, I’m calling it winter sorbet weather.

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While raspberry zinfandel sorbet absolutely knocked it out of the park for Thanksgiving dessert, I must admit I might never have gone down that road had I not first experimented with the overabundance of Warren and Bosc pears I received courtesy of Frog Hollow Farm.

In an effort to ensure they didn’t go bad, which is a problem I constantly face with pears even though I love the juicy fruit, I put some to use in a sorbet.

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My inspiration came from a scoop of pear sorbet I had enjoyed a little over a year ago in Paris on a brisk Autumn day. It wasn’t too sweet, but tasted exactly as I imagined a juicy, frozen pear would. (more…)

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