In a few weeks I'm going to move from my tiny studio apartment, with its overcrowded kitchen and teeny stove and refrigerator door that doesn't quite close unless you push on it really hard. I'm excited to make this change and at the same time scared, two-sides-of-the-same-coin feelings that leave me a little unbalanced as I flip-flop between them.
Q: Members of my family are all avid tea drinkers, especially at breakfast. My mom likes to brew loose tea in a thermal carafe and bring it to the table for everyone. The trouble is, the loose tea keeps getting stuck in the pour holes and makes a mess.
Do you or your readers know of any thermal teapots that solve this problem?
Sometimes we're not into heavy desserts but we still want something sweet to close out a meal, especially at the end of the day. Forget heating up the oven or fighting the parchment paper to line a pan, though: all you need for this recipe is a small sauce pot and a little spring rhubarb.
Here's one of the more beautiful things I've seen so far at the 2011 Housewares Show: A stovetop set of tools for making hot tea and espresso. The photos don't do them justice; they just stopped me in my tracks.
Matcha, a powdered form of green tea found mostly in Japan, is usually associated with intricate tea ceremonies where the tea is whisked and served in a special tatami-floored teahouse. It's a beautiful tradition but it has also kept many people from enjoying this delicious, creamy, slightly bitter/sweet beverage. It is possible to enjoy a bowl of matcha in your own kitchen using just a few key ingredients and utensils and a little less formality. Read on for instructions and a short little video I made showing how to whisk the tea.