it’s been quiet around this parts
behind the scenes though
it’s anything but.
nuria is in her final weeks with us,
and with that comes
all around busyness.
on top of that
dw and i have been slowly,
doing home projects.
things that could be shared
but likely won’t be
who the hell wants to hear
about my thought process when picking
in the meantime,
the weather continues to confuzzle.
it looks like it’ll go from mild winter
to mild summer,
with lots of rain and grey in between.
i could cry,
but that would just add to
inspired by the few
pockets of sunshine we have had
i make this tea
to sip on while at my desk,
or sitting on the couch.
it keeps me keeping.
chia tea cooler
makes 4-5 servings
this isn’t so much a recipe, but what i throw together based on what is available in the pantry
4 TBL of tea of choice (i’ve used hibiscus or in this case, a cucumber-melon green tea) or 2 bags of flavored tea of choice
4-5 cups of hot water
maple syrup, amount to taste (or honey, agave or simple syrup)
juice of one lemon
4 TBL chia seeds
brew the tea: what i do is boil the water in a pot (because even though i’m a grown up, i don’t have a kettle) and add in the loose tea or dunk the tea bags in. turn off heat, and allow to steep for 5-6 minutes. remove bags or strain the loose tea out. cool to room temp.
doctor up the tea to taste, with the maple syrup and lemon juice.
with whisk in hand, add the chia seed, one tablespoon at a time, stirring all the while. this is an important step, or else the seeds will clump and it’s gross and you’ve failed.
portion out into bottles or glasses. allow to chill in fridge.
the chia seeds will bloom and add a nice texture to the drink.