You can probably find those tea bags already made into bags -- either in a fancy cookware shop or a fancy tea shop.
Herbal vodka - good for you, good TO you.
the strawbetties look yummy
sorrel soup
for the lavender, if you tie and dry you can have good little incense thingies, it's a third part of "hometown smell" smudge with sage and cedar. also lavender tea for a nice infusion. a touch of lavender in lemonade is a beautiful touch.
let me know how your chili verde turns out. . .we'll understand if you don't make fry bread to go with. . .we know fry bread's bad for you. it's just soooooooo gooooooooodd...
oh, and i almost forgot. a down home favorite. . .
maple bread pudding
this stuff rules.
All,
Thanks and please keep em coming!
Minstrel Boy--I think I WILL make a smudge mix with lavender; I already have sage, and can get cedar.
Oh, and I cooked down the Swiss Chard (got those instead of mustard greens). 
Sorrel is a lemony-sour tasting green, high in pretty much everything.
It can be eaten raw added to a salad, or heat wilted just like spinach.
Because it is sour, best used in moderation or served with fish.
The Salad.
2 cups young spinach, washed and rinsed
1 cup sorrel, washed and rinsed
1 ripe mango, cut into half inch cubes
1 red pepper, trimmed and diced large
quarter cup chevre, crumbled
quarter cup roasted and shelled sunflower seeds
dressing,
1 tablespoon Ribena (Blackcurrant concentrate)
1 tablespoon, raspberry vinigar
4 tablespoons, Virgin Olive Oil
Hard to tell if it is a salad, or a dessert
the combination (in equal parts) of sage, lavender, and cedar is called a balancing smudge.
the sage is a cleanser
the lavender is for beauty
and the cedar is for harmony.
it's the traditional smudge for tachi'in nida (sweat lodges) and kiva (ceremonial spaces).
i'm about to trim and dry some purple mogollon rim sage (yes, i stole those three bushes in my yard in california). should be ready by september.
Lavender jam, totally yummy on scones and things
What to do w/ sorrel?
Schav Borscht or course!
I can never get my hands on sorrel grass for schav, I have enough trouble finding beets for conventional borscht.
Here's a quick recipe (not the one I use mind you will have to dig that one up):
http://www.recipesource.com/ethn...v-
borscht1.html
lavender is good for tea especially w/ mint (calming, promotes sleep).
With regard to clamshell openers openit is the handiest in general (boxcutter "Gardening Shears" and screwdriver):
http://www.enjoyzibra.com/openit/
but for laser sealed clamshells opensmart is better for certain blister packs:
http://www.opensmart.tv/clamshell.asp
on the lavendar front... when in doubt--
Cupcakes!
http://chockylit.blogspot.com/20...ed-
cupcake.html
oh and here is a diy teabag source
http://www.herbco.com/p-1079-pre...l-
5000case.aspx
Tea bags are evil, a french press does an excellent job of brewing loose tea, just add tea and hot water, push the piston in enough to submerge the loose tea, if you add sugar you can drop it on top of the piston. Wait a few minutes and then shove the piston all the way down. You end up w/ tea that has optimally expanded, but w/ no leaves in your cup.
This also works:
http://www.kk.org/cooltools/arch...ives/
001651.php
but is not as common as the individual french press.
SteveK, I respectfully disagree. I hate tea gear made of glass. It conducts the heat too quickly making tea get cold faster and steep badly. I drink A LOT of tea, and boiling water and loose tea in a old fashioned teapot is best, with a good tea bag filled with fresh tea making a strong second.
French presses were designed for coffee that brews faster. good tool for it's assigned task.
I do like the tea cup thing you linked too though. I have a nice plexi pot from the same company.
Woo, thanks, keep em coming!
LHG, THANK YOU for the cupcake recipe! :D I even think I have non-skanky cupcake pans.
ORGASMATRONIC cupcakes!!!
My cupcake is better than yours - I could teach you, but I'd have to charge! (HT to Kelis)
http://www.foodnetwork.com/food/
...6_36754,00.html
Doc Bopper,
YOWEE. LoLo and Sarah and Evan and I shared AWESOME red velvet cake @ Sylvia's. I happen to LUV LUV LUV red velvet cupcakes--there's an awesome place near me that has great ones the size of a chihuahua. :D
Man, this lavender vodka with grapefruit juice is the SHIT. Just the thing to drink when staying up late after being in the damn office until almost 9 and staying up to send shit to my headhunter. Fuck.
At least those organic eggs and the chard are the bomb.
I made some lavender and rose water iced tea. Some probably wouldn't like it.
I'm making Ginger Vokda now. I'll tell you how it turns out.
CeeHussein,
Can you please tag up the rosewater iced tea? I have fresh rosewater available by the swimming-pool full at my local Food Fair. :D
Thanks!
the littest hussein gator:
There's always the option of using a thermos based french press to avoid the problem.
But your point on temperature is valid. Shinku (of Rozen Maiden) would not approve.
Jen --
honey lavender ice cream. It's completely the bomb. Infuse the lavender into simple syrup (two cups sugar, one cup water) and use the cooled syrup as part of the ice cream base.
The ice cream was one component of a memorable dessert -- rhubarb-strawberry tarts with honey-lavender ice cream. Heaven.
Scory,
That sounds like a slice of heaven.
About the temperature problem with the French press: can you find a tea cozy that fits the pot? If not, making tea cozies for French press pots may be an idea for a new business....
Steep five green teabags for about 10 minutes.
Add 1/3 cup of rose water,5-6 ground cloves and raw brown sugar to taste.
Put in large pitcher and chill.
Cee,
Thanks so much, may do some of that tonite--I have everything in the house to make it.
Commenting by HaloScan
