Here's something interesting that I just recently learned from Elaine. She purchased a "brick of tea". As recently as 200 years ago, tea was accepted as currency. It was made into "bricks" with a logo on top (hers is a train). I knew that it was valuable and used this way, but I didn't know it was made into bricks like this. Every time I learn something new about tea, I'm always fascinated. It's history is so vast, you could never learn all there is to know.
Also, I wanted to mention again the new flavor at the Ivy Leaf called, "Morning Sunshine." I had some today and it is absolutely heaven! I can't even describe it to you. You need to try it for yourself. It has hints of citrus, but it also has a unique flavor all it's own.
I wanted to share with you a delicious recipe I found in Tea Time magazine. I have a little herb and vegetable garden where I have baby carrots. They are so tender and delicious that I thought this would be the perfect way to use some of them. It's called,
"Cumin cream cheese crudites."
You need 12 baby carrots
1/2 cup cream cheese
1 tsp. cumin
1/4 cup chopped chives
1 tsp. lemon juice
1/8 tsp. salt
1/4 cup pine nuts, toasted
1. In a large saucepan, cover carrots with water and bring to a boil; cook for 3 minutes. Drain and place carrots on a baking sheet to dry and cool. Slice cooled carrots in half lengthwise.
2. In a medium bowl, and using an electric mixer at medium speed, blend the cream cheese, cumin, chives, lemon juice, and salt.
3.Place the cream cheese mixture in a pastry bag, and pipe down the centers of the sliced carrots. Sprinkle each carrot with toasted pine nuts, and serve.
If you're using garden fresh carrots, leave on some of the green stem for a beautiful presentation.
Wishing you joy,