My house is irrefutable proof of entropy and chaos theory. Just this morning as I removed a bag containing two petrified bagels from the kitchen table, I wondered, “How long have those been there?” This, of course, does not happen to you.
The scientific principle carries through to this tea as well. Some of you who are schooled tea blenders may have a name or explanation for the breakdown of flavored tea over time. I loved the buttery overtones of this when it was fresh and new, and it is still absolutely acceptable, but the artificial flavoring just seems a little more artificial after a couple years. It’ll be fine as a “drink with” as I get it sipped down, just no longer a stand alone standout.
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Those bagels sound done to perfection in my book. I seem to recall @ashmanra perplexedly but graciously accommodating my preference in toast when it was discovered some years ago: pan-fried, and aged at least a day or until tastefully petrified. We called this my “prison bread” – grizzly stuff in retrospect, but good to see promising tidings of “prison tea” in my future.
We made pan bread! In the skillet with butter and a little sugar and fried on both sides to not-quite-burnt.
I have been making pan bread a bit lately, but have never had it with sugar. We just butter both sides (or let one side absorb the butter from the pan) and fry on both sides til golden brown. Then add jam. Mmmmmmmm….
I recently had pan bread with powdered sugar. Solid snack material, probably even better slightly stale.
Ah this is a very good excuse to dig out this tea and have a cuppa before it turns to meh.
Those bagels sound done to perfection in my book. I seem to recall @ashmanra perplexedly but graciously accommodating my preference in toast when it was discovered some years ago: pan-fried, and aged at least a day or until tastefully petrified. We called this my “prison bread” – grizzly stuff in retrospect, but good to see promising tidings of “prison tea” in my future.
We made pan bread! In the skillet with butter and a little sugar and fried on both sides to not-quite-burnt.
I have been making pan bread a bit lately, but have never had it with sugar. We just butter both sides (or let one side absorb the butter from the pan) and fry on both sides til golden brown. Then add jam. Mmmmmmmm….
I recently had pan bread with powdered sugar. Solid snack material, probably even better slightly stale.
Ah this is a very good excuse to dig out this tea and have a cuppa before it turns to meh.