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Tea Time: Cream of Earl Grey

Sheila Aceves

Cream of Earl Grey Today’s tea is one of my current favorites, the Cream of Earl Grey from David’s Tea. The vanilla and flowers soften the bergamot, making for a smooth, fragrant cup. Rich, complex, and perfectly balanced.

The Great Lavra’s Garlic Test

Sheila Aceves

Robert Curzon, the Victorian-era English explorer who rescued, (or plundered, depending on who is telling the story), the manuscripts being stored in the world’s monasteries, wrote of a test that he had to pass in order to gain entrance to the library at Great Lavra. He was required to breakfast with the abbot on a…

Breakfast in Indonesia: Bubur Ketan Hitam

Sheila Aceves

Black rice pudding, or bubur ketan hitam, is served in Southeast Asian restaurants as a dessert, but this sweet porridge is a common breakfast in Indonesia. It has been gaining popularity lately as a vegan, gluten-free breakfast option too. The ingredients and cooking process are simple, but it is a long-simmered dish that will take…

Breakfast in Thirteenth Century Mongolia

Sheila Aceves
mongol warriors

We have Marco Polo to thank for our knowledge of how Mongolian nomads lived during the thirteenth century. The warriors traveled with horses, which provided almost all of their sustenance. Mare’s milk was heated, and then the cream was skimmed off just before boiling. The cream was made into butter, and then the rest of…