Tea Collection

18 Jul 19
The Disney Fashionista

Looks like it’s a Christmas in July moment for Disney Dooney & Bourke fans! A sneak peek of the new Christmas Disney Dooney & Bourke Collection has been revealed by Shay Spence on Instagram! The charming Food Editor of People Magazine shared this special sneak peek on his Instagram Stories, and we’re so excited! Three […]

18 Jul 19
LindaG LovingHome

Making a village quilt was such a fun project! Time consuming but fun! I was inspired to do a village quilt from two art pieces we have by Andrea BeLoff.  I love the feel of her art. Especially her tropical collection. This one is called “Tropical Holiday”. Imagine sitting at the window of your tropical […]

18 Jul 19
Points: The Blog of the Alcohol & Drugs History Society

Editor’s note: Points author interviews begin with a set question: Describe your book in terms your bartender could understand. David Courtwright said he preferred conversations with bartenders. He talked to his about The Age of Addiction: How Bad Habits Became Big Business (Belknap Press, 2019).  Bartender: I hear you have a new book. Courtwright: Just […]

18 Jul 19
Grey Nomad Adventures

The Atherton Tablelands is the hinterland west of Cairns in tropical North Queensland, centred on the town of Atherton. We visited the area twice. The first visit was on a trip from picking up Dexter in Cairns, through Kuranda and Mareeba (one night), on the way north to Cooktown on 12 and 13 June. The […]

18 Jul 19
Twin Cities
At this point in the summer, my cooking needs refreshing. Good thing the mint bursts its boundaries in the herb garden. There’s a reason most of us enjoy mint in our toothpaste and chewing gum. It cleans the palate in a way no other ingredient can. There are many varieties of mint — smooth-leaved, crinkly, variegated, fuzzy, shiny. The square stems identify the plants as members of the mint family. Peppermint and spearmint are my favorites for all-purpose kitchen companions. We plant them as borders around the garden and in pots on the deck for easy harvesting. The plants thrive in sun and shade, and they aren’t fussy about soil quality or frequent watering. Starter plants are inexpensive. Even this deep into summer, it’s not too late to get them in the ground; you’ll have mint sprigs well into the fall. For those without herb gardens, farmers’ markets, produce stands and ethnic groceries sell bundles on the cheap. Supermarkets offer little packets that last well in the fridge. I harvest mint sprigs with scissors and then rinse them well under cool running water. Shake off the water and spread the sprigs on a clean towel to dry. Put the dry sprigs into a zippered plastic bag with a damp square of paper toweling. Close the bag and refrigerate for up a week. I stock pitchers of water, laced with several sprigs of mint, for a cold refresher I drink all day long. I tuck tiny mint leaves into green salads and fruit bowls for a surprise between bites. Chopped mint in sour cream or plain yogurt makes a delicious dip for cut veggies. Freeze it into ice cubes to spike mojitos and gin-and-tonics with a double dose of mint. Chopped and added to soft butter, the spread refreshes morning toast or pancakes and dinner’s steamed vegetables and grilled fish. Baked sweet potatoes topped with a sesame mint butter prove so delicious they are often all we have for dinner after a summer’s walk. When the garden yields an abundance of mint, I make a variety of condiments to have on hand to perk up my cooking all week long. The hoisin-mint marinade recipe that follows transforms fast-cooking pork tenderloin and chicken pieces. Leftover marinade can enliven grain salads and sandwiches. If you make no other homemade salad dressing this summer, try the avocado mint version included here. Refreshing, creamy and tangy, the mixture tastes great on hearty green salads — even kale — as well as tomato slices and watermelon chunks or as a veggie dip. I dollop it on grilled fish and sliced eggplant. Try it instead of mayonnaise for a fantastic chicken or egg salad. If nothing else, add it to a pitcher of sun tea. Then sit on the deck and thank your lucky stars for such a refreshing way to cool off. HOISIN-MINT MARINADE AND SAUCE Makes about 1 1/4 cup. 1/2 cup hoisin sauce 1/4 cup each: unsweetened rice vinegar, tamari soy sauce 2 tablespoons sweet paprika 1 tablespoon Worcestershire sauce 4 cloves garlic, crushed 2 teaspoons pureed ginger (refrigerated in a tube) OR finely minced fresh ginger 4 to 6 tablespoons finely chopped fresh mint leaves, about 6 large sprigs 1/2 teaspoon crushed red pepper flakes, optional Mix all ingredients in a small bowl. Refrigerate covered for up to 1 week. Nutrition information per tablespoon: 25 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 5 g carbohydrates, 2 g sugar, 1 g protein, 392 mg sodium, 1 g fiber GRILLED BUTTERFLIED PORK TENDERLOIN WITH HOISIN-MINT SAUCE If you chose not to butterfly the pork tenderloin, simply marinate it whole in the refrigerator for several hours. Grill the whole tenderloin on the cool side of the grill for 15 to 20 minutes; the internal temperature should be about 145 degrees. Makes 3 to 4 servings.  1/2 cup hoisin-mint marinade, see recipe 1 1/2 pounds pork tenderloin (or boneless, skinless chicken thighs or breasts OR 3 pounds bone-in, skin-on chicken thighs) 1 very large white onion, peeled, cut into 4 to 5 thick slices Thinly sliced fresh mint leaves Cooked jasmine rice 1. Divide the hoisin-mint mixture in half; set aside half of the mixture to use later as a sauce. 2. Trim and butterfly the pork tenderloin as follows: Use a sharp knife to remove all of the silver skin from outside of the tenderloin. Then cut the tenderloin lengthwise down the middle, making an incision about 1 inch deep. Open the cut like a book. Make a lengthwise incision about 1/2 inch deep on either side of the first cut. Again, open the tenderloin like a book or unfolding a letter. Place a piece of plastic wrap over the meat; use a meat mallet to pound the tenderloin into a uniform 3/4-inch thickness. 3. Put the pork tenderloin on a baking sheet; spread the remaining hoisin-mint marinade over both sides of the meat. Let stand at room temperature, about 30 minutes, or refrigerate loosely covered up to several hours. 4. Prepare a charcoal grill; let coals burn until covered in gray ash. Or heat a gas grill to medium hot. Heat the grill grate. 5. Put pork and onion slices on grill directly over the heat source; cover grill and cook, 7 minutes. Flip meat and onions. Grill covered until pork is nearly firm when pressed and onions are crisp-tender, about 3 minutes. Remove to a cutting board to rest for 5 minutes before slicing thinly. 6. Drizzle meat with the reserved hoisin-mint sauce. Sprinkle with sliced mint leaves. Serve with grilled onions and jasmine rice. Note: Boneless chicken thighs will cook in about the same time as the butterflied pork tenderloin. Depending on their size, boneless, skinless chicken breasts take 15 to 20 minutes to cook. Bone-in, skin-on chicken thighs or chicken breasts will take 20 to 25 minutes. Nutrition information per serving (for 4 servings): 245 calories, 5 g fat, 2 g saturated fat, 92 mg cholesterol, 13 g carbohydrates, 7 g sugar, 35 g protein, 857 mg sodium, 2 g fiber GRILLED MINTY CHICKEN SALAD Perk up your summer with this minty grilled chicken salad. (E. Jason Wambsgans/Chicago Tribune/TNS) I plan ahead and make grilled chicken with the hoisin-mint marinade just so I have leftovers for this salad; you’ll need about 3 chicken thighs or 2 small chicken breasts. The hoisin-mint pork tastes great here too; so does rotisserie chicken from the supermarket. Trader Joe’s Cruciferous Crunch Collection makes a fast substitute for shredded cabbages and kales. Makes 2 main-course salads. 6 cups (total 8 ounces) hearty salad greens such as shredded kale, shredded Brussels sprouts, torn radicchio, shredded green and red cabbages 1/2 red or orange bell pepper, seeded, chopped 1/2 cup dried cranberries or raisins 1/4 cup roasted, salted sunflower seeds, pepitas, chopped almonds or pecans 2 to 3 tablespoons each, thinly sliced: mint leaves, cilantro leaves, chives 1 1/2 to 2 cups diced boneless, skinless hoisin-mint grilled chicken (or pork) or rotisserie chicken 1/3 to 1/2 cup creamy avocado-mint dressing, see recipe 1 small avocado, halved, pitted, diced 1. Mix salad greens, bell pepper, cranberries, sunflower seeds and herbs in a large bowl. Put chicken on a plate; cover loosely with wax paper. Microwave on high (100% power) just long enough to warm the chicken, 45 to 60 seconds. 2. Drizzle dressing over salad mixture. Toss to coat. Add chicken and avocado. Toss again and serve. Nutrition information per serving: 764 calories, 42 g fat, 6 g saturated fat, 129 mg cholesterol, 48 g carbohydrates, 32 g sugar, 52 g protein, 534 mg sodium, 10 g fiber CREAMY AVOCADO-MINT DRESSING Makes about 1 cup. 6 tablespoons extra-virgin olive oil 3 tablespoons mayonnaise 2 tablespoons white wine vinegar or white balsamic vinegar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 small ripe avocado, halved, pitted 1/2 cup loosely packed small mint leaves Put oil, mayo, vinegar, salt and pepper into a blender. Process until smooth. Add 2 tablespoons water and the avocado flesh. Puree until smooth. Add mint leaves. Pulse to finely chop the mint. Refrigerate in a covered container and use within a couple of days. Nutrition information per tablespoon: 66 calories, 7 g fat, 1 g saturated fat, 1 mg cholesterol, 1 g carbohydrates, 0 g sugar, 0 g protein, 72 mg sodium, 1 g fiber BAKED SWEET POTATOES WITH MINT-SESAME BUTTER Makes 4 servings. 4 medium sweet potatoes, about 3 pounds total, scrubbed 6 tablespoons unsalted butter, softened, OR organic coconut oil 3 tablespoons each, chopped: fresh mint, chives 2 teaspoons dark sesame oil 1 clove garlic, crushed 1/2 teaspoon salt 1. Heat oven to 375 degrees. Place sweet potatoes on a baking sheet. Pierce tops in several places with the tip of a sharp knife. Bake until potatoes are tender when a knife is inserted in center, 50 to 60 minutes. 2. Meanwhile, put butter in a small bowl. Stir in remaining ingredients. 3. Let potatoes cool on the baking sheet, about 5 minutes. Use a knife to cut a large X in tops of potatoes. Use your fingers to squeeze the potato open at the X. Spoon a quarter of the butter into each potato. Serve hot. Nutrition information per serving: 362 calories, 20 g fat, 11 g saturated fat, 46 mg cholesterol, 43 g carbohydrates, 13 g sugar, 5 g protein, 368 mg sodium, 7 g fiber MINTY SUN TEA For a minty sun tea, add large sprigs of the herb to a pitcher of water with tea bags, and let it sit in the sun until ready, 6 to 8 hours. Makes 2 quarts. 4 large sprigs fresh mint, rinsed 4 family-size iced tea bags or 8 to 12 regular-size black or orange-pekoe tea bags 2 to 4 tablespoons superfine sugar, optional Sliced cucumber and lime, if desired 1. Put mint sprigs into a clear 2-quart pitcher. Use the handle of a wooden spoon to lightly crush the mint. (This releases flavor and aroma.) Fill the pitcher with 2 quarts cool water. Add the tea bags. 2. Set the pitcher in full sun for 6 to 8 hours. Remove the tea bags; leave the mint. Stir in sugar to sweeten to taste, if desired. Refrigerate to chill. Tea will keep several days. 3. To serve, pour over ice in tall glasses. Garnish with cucumber and lime slices. [related_articles location=”left” show_article_date=”false” article_type=”automatic-primary-tag”]
18 Jul 19
Pyles of Books

Nicholas Day broke entirely new ground with his first collection, NOW THAT WE’RE ALONE, and he’s back with a more mature collection of stories in, NOBODY GETS HURT AND OTHER LIES. The collection is a smattering of pulpy horror, bizzaro moments, and literary sensibilities. Day seeks to subvert expectations and then lean into expectations in […]

18 Jul 19
Valentinmagro - Buy Mens Wedding Bands, Engagement Rings, Certified Diamonds

Yellow gold was the new hot all through the first half of the year. As 2019 rolled into the second half, things started to shift in jewelry fashion. In the second half, white gold is the metal that is trending in the engagement section. Walk into a store this time of the year and all […]

18 Jul 19
Cherries and Chekhov

A little wood thrush has just taken flight! See the official cover of my new poetry book to your left. Waiting for the Wood Thrush is currently available for presale at Finishing Line Press. Advance sales help the author and the publisher, and I’d be so very grateful if you ordered early. Click here to […]

18 Jul 19
DEMDACO

For many of us, it seems as if there is an art to gift-giving. Some people have it mastered while others struggle to think outside the gift card box. One category of gift that’s always a hit and checks the boxes of being memorable, thoughtful, and practical all at the same time is the coffee […]

18 Jul 19
WOW TRAVEL

This beautiful two-island nation in the West Indies also referred to as the Federation of Saint Christopher and Nevis is the smallest sovereign state in the Western Hemisphere. Despite its size, Saint Kitts and Nevis have a rich history. These islands were among the first islands in the Caribbean where the Europeans decided to set […]

18 Jul 19
ResearchBuzz

NEW RESOURCES Hindustan Times: Now, a database of harmful chemicals in everyday items. “Chennai-based Institute of Mathematical Sciences (IMSc) has created an online database — Database of Endocrine Disrupting Chemicals and their Toxicity Profiles (DEDuCT) — of 686 endocrine-disrupting chemicals (EDCs), many of which are present in everyday items.” The news article does not appear […]

18 Jul 19
Helen Hagemann's Studio

  As a writer I am also a voracious reader. I usually like prize-winners and I’m often surprised when I find a gem. Not all prize winning books are my cup of tea, one in particular was Hilary Mantel’s Wolf Hall. That was because the point-of-view bounced around all over the place. At times, I […]

18 Jul 19
32nd Station Hospital

Photos from various collections of 32nd Station Hospital members with personnel in need of identification

18 Jul 19
NATION AND STATE

Loyal and devout, the Polish queen of France, Marie Leszczynska (1703–1768), was the longest reigning queen at Versailles, spending more than 42 years leading France. She made quite an impact—not politically, as she was left out of politics, but on the life of the people. Leading by example, she was unconditionally devoted to her husband, King […]