Good Grub

I love recipe books, mostly because I love to cook and eat – although I do hate the washing up. I’ve collected quite a few free ones via Amazon, and tried out some wonderful new recipes. Some have been a bit substandard, but you can’t win them all. A couple of books have gone to the archive section, mostly due to strange formatting, or unobtainable ingredients, but then I haven’t paid a penny for any of these books, so no complaints from me.

Occasionally, you come across one that is so off the wall, that you wonder how it ever saw the light of day. One such book is Best 25 Easy Pancake Recipes by Eternity. Nice, semi-pro cover with some delicious-looking pancakes. Mmmm…mmm.

However, when you try to read the recipes, you wonder if you’ve entered some strange, Stanley Unwin-esque parallel universe – I hope you’re old enough to remember Stanley Unwin – if you don’t, run his name through Google and be prepared to giggle. (Google Giggles? D’you think I could get Google interested in a comedy search engine called that?)

Here’s the first recipe, for “Fluffy Pancakes”:

Tall along with cozy. These kind of pancakes are merely appropriate. Topped using strawberries along with whipped ointment, these are extremely hard for you to fight.

See what I mean? Whipped ointment? Germolene? Preparation H? The mind boggles. And why would I want to fight fluffy pancakes? Are they that dangerous?

It continues:

Incorporate take advantage of using white vinegar in a very channel serving along with schedule pertaining to 5 units for you to “sour”.

Incorporate flour, sweets, the baking powdered ingredients, the baking soft drink, along with sodium in a very significant mixing up serving. Whisk egg along with butter straight into “soured” take advantage of. Fill your flour mix in the soaked substances along with whisk until eventually piles have passed away.

High temperature a huge griddle around channel high temperature, along with cover using preparing food bottle of spray. Fill 1/4 cupfuls involving mixture upon your griddle, along with prepare food until eventually pockets look on the outside. Change which has a spatula, along with prepare food until eventually browned conversely.

TBH, I don’t even know where to start with those instructions. Although the reference to “eventually piles have passed away” might explain the ointment.

I think I’ll just post a few more choice quotes from this mine of……..something.

These are generally very good just about any time nevertheless tastes ideal in frosty winter months mornings. You may use scripted as well as cooked properly fresh new pumpkin.

I did ask a nice chap at Asda about “scripted pumpkin”, but even after consulting his database, he couldn’t find any. The recipe, sorry “receipee” continues:

Within a jar, mixture in concert this use, pumpkin, egg cell, fat in addition to vinegar. Merge this flour, brown leafy mister, preparing your receipee dust, preparing your receipee pop, allspice, cinnamon, ginger in addition to salt within a different jar. Awaken into your pumpkin concoction plenty of to combine.

Warm some sort of delicately oiled griddle or maybe frying pot in excess of choice high heat. Dump or maybe info this crepe mixture on top of this griddle, applying somewhere around 1/4 goblet for every single pancake. Brown leafy with both equally features in addition to work sizzling.

More? How about German Pancakes? You’d expect the recipe for German Pancakes to be the epitome of Teutonic accuracy and expertise, wouldn’t you?

Piping sizzling in addition to puffy on the the oven, that older pancake manufactured a reasonably speech for just a skier’s topic dinner When i published. Functioned having the handmade buttermilk syrup, it truly is a eye-opening address. With such ease syrup seems good with waffles in addition to The french language destroyed, far too.

Maybe not.

I’m fairly sure it’s not me hallucinating when I read these recipes – after all, I can actually remember the 1960s, so I can’t have been exposed to too many mind-altering chemicals.

I’ll just finish off with a few more choice quotes.

Position your ovum, take advantage of, flour along with sodium in a very blender; deal with along with course of action until eventually easy. Fill your butter straight into the ungreased 13-in. a 9-in. a 2-in. the baking recipe; put your mixture. Prepare, revealed, in 300 certifications Y pertaining to 20 units.
On the other hand, in a very saucepan, incorporate the 1st a few syrup substances; take to your facial boil. Facial boil pertaining to 7 units. Take away through the high temperature; wake throughout vanilla. Airborne debris pancake using confectioners’ sweets; provide quickly while using syrup.

Facial boil? Shouldn’t you be seeing a doctor with a boil on your face, not incorporating it into your recipe?

This recipe is too avant-garde (should that be oh-my-garde?) for words:

My new mother built these kind of delightful pancakes made use of inside Depressive disorder several years. The girl overcom your mixture personally, nevertheless I prefer our blender. It lets you do a terrific employment throughout extracting your holiday cottage mozerella for the easy mixture.

Just one last quote before I go and position my ovum:

Lisa Sammons involving Lower Standard bank, Montana continues a major portion on this pancake mixture inside chiller to relieve your day run. ‘The glowing, cozy pancakes are generally just the thing for On the brunch, ha the girl stocks. ‘And in the 1 week, that they find each of our a pair of little ones off of for you to a good start ahead of institution.

Please don’t ask me for advice on how to relieve your day runs (or night ones for that matter), I’ve no idea what the author is talking about.

The moral of the story is – there’s a lot of rubbish out there, but at least some of it makes you laugh.

A great, tasty recipe that uses up leftover cauliflower. Great for getting kids to eat vegetables, too.

Ingredients

• half a cooked cauliflower
• 285ml milk
• 1 garlic clove, crushed
• 1 veg oxo
• herbs – thyme or parsley
• knob of butter
• 2 rounded teaspoons cornflour, mixed with a tablespoon of milk
• 125g grated cheddar (optional)

Roughly mashed cauliflower

Fully cooked sauce

Mixing the sauce and pasta

The finished meal

Ingredients for four servings

• Bits of left over roast chicken
• contents of the roasting pan
• 1 large onion
• 3 medium potatoes
• 1 mugful soup broth mix (pearl barley, peas, split peas, red lentils)
• generous handful of frozen peas
• half a packet of instant mash
• garden herbs (I used bay leaf, thyme and rosemary)
• salt & pepper to taste

Left over roast chicken

Cut the meat into bite-size pieces

Chicken in bite-sized pieces and separate bones and skin

Assorted items for the stock

Put all the bits in with the chicken bones, adding more water if necessary. Leave everything to simmer for an hour.

At the end of the hour, strain the stock into a large bowl, then return it to the saucepan. Rinse the gubbins through to extract more of the flavour, then dispose of the remains. Add the rinsed soup mix to the stock and bring back to simmering point. Half an hour later, add the chopped onion and potato.

Chopped onion & potato

Simmer for another half hour, stirring occasionally, then add the frozen peas and chicken pieces and simmer for another five minutes.

Add the instant mash, a small amount each time and stirring after each addition. Don’t worry if it goes a bit lumpy, it will smooth out as you stir and it thickens.

Adding instant mash

Now taste and add salt and pepper as required.

Serve in bowls with crusty bread. Enjoy!

Finished stew

They don’t come much easier than this! Great for meals in a hurry, unexpected visitors, camping or just a nutritious meal at home.

Ingredients

1 tin red kidney beans
1 tin stewed steak
2 tablespoons tomato purée
1 teaspoon garlic purée
Chilli powder to taste

Method

Open tins. Add the stewed steak to a saucepan, plus half a can of water. Rinse the red kidney beans (less flatulence-causing substances that way) and add to the pan. Add the two purées and enough chilli powder according to taste (quarter-half a teaspoon). Stir.

Heat through and simmer for 3-4 minutes for the flavours to develop.

Serve with crusty bread, corn chips, pasta or rice.

Tags: chilli, chilli con carne, quick, recipe

Ingredients

Filling:

500g beef shin, chuck or skirt
2 pig’s kidneys (or equivalent ox kidneys)
1 large onion
2 beef oxo cubes
1 vegetable oxo
2 bay leaves
large sprig thyme
1oz (30g) beef dripping
1 tablespoon plain flour
half teaspoon mustard powder
salt & pepper

Pastry:

225g (8oz) plain flour
150ml (¼ pint) cold water (approx)
110g (4oz) shredded beef suet
2 teaspoons baking powder
½ tsp salt

Method

The beef I used was obtained straight from a local farm and is hung for 42 days, giving it a dark, rich colour and superb flavour. The cut used was shin, but any cheap cut such as chuck or skirt is ideal.

Cut the beef into bite-sized pieces, trimming off any large bits of connective tissue. Trim the kidneys, leaving the core and cut into bite-size pieces.

Put the tablespoon of flour, mustard powder and salt & pepper onto a plate or shallow bowl, mix throughly and then in small batches, roll the pieces of meat in the seasoned flour to coat them.

Put the meat to one side, then finely chop the onions. I use a mandolin, because it’s so quick and the cut is very fine.

Crumble the oxo cubes and make up into a stock with half a pint of boiling water. Melt the dripping in a large saucepan, then fry the coated meat, stirring, until the meat is sealed and browned.

Add the chopped onions and herbs and then quickly fry. Pour in the oxo stock, then either add more hot water, wine, beer or Guinness until the meat is covered. Bring to simmering point.

Cover the pan and simmer for 40 minutes, stirring occasionally. After 40 minutes, remove the pan lid, increasing the heat slightly, and cook for a further 20 minutes until the sauce has reduced in volume. Adjust the seasoning to taste and put to one side.

Make the pastry. Suet crust pastry is one of the easiest – put all dry ingredients in a bowl and mix together.

Add the cold water and mix thoroughly. Roll out three-quarters into a large circle and the other quarter into a smaller circle to fit the mouth of the basin. Grease a 3-pint pudding basin with butter. Cover the inside of the basin with the larger piece using your hands to mould it around the basin walls. Leave some pastry excess at the top of the basin. Take the meat and gravy, and use a slotted spoon to remove the meat from the gravy and put into into the pastry-lined basin. Add a little of the gravy, then place the pastry lid on the top. Fold in the excess pastry, and pinch to seal.

It doesn’t need to look pretty!

Cover the top with greaseproof paper or baking parchment which has a fold across the centre, to allow for expansion. Tie around the top with string, then steam for 1.5 hours.

When cooked, carefully lift out of the steamer. To turn out, remove the paper covering, cover with a plate then turn upside down. Holding the plate and bowl, give a gentle shake, then place the plate on a table and lift off the bowl. If it doesn’t come away, then slide a knife around the inside.

Cut into portions and enjoy with your favourite vegetables and the gravy left after removing the meat. Bon appetit!

Ingredients (Serves 4)

4 chicken breasts
1 large onion
1 teaspoon garlic puree
1 tablespoon tomato puree
half block of creamed coconut
1 tablespoon ground almonds
1 teaspoon minced ginger
quarter teaspoon chilli powder (more or less according to taste)
1 teaspoon garam masala
1 teaspoon turmeric powder
1 level teaspoon salt
grated zest and juice of half a lemon
1 tablespoon natural yoghurt
85g (3 oz) butter or ghee
2 bay leaves

To serve:

handful of fresh coriander
flaked almonds
double cream
honey, golden syrup or agave syrup

Method

Cut chicken into bite size chunks.

Finely chop the onion.

Melt the butter in a large saucepan, then add the chicken, chopped onion and bay leaves. Fry, stirring to prevent sticking, until the onion is soft and transparent.

Looks a bit pale and uninteresting at this stage.

Add the rest of the ingredients except the ground almonds, stirring after each addition.

Starting to look more like Korma now.

Add a little water, then put on the saucepan lid, turn down the heat so that the mixture is just simmering and leave to cook for 20 minutes, stirring occasionally.

Add the ground almonds and cook for a further 10 minutes.

Serve with the rice of your choice and optionally naan bread and/or chapatis.

Garnish with (in order) double cream, syrup or honey, flaked almonds and fresh coriander.

Tags: aromatic, chicken, indian, korma, spicy

Ripe, juicy San Marzano tomatoes, the finest, creamy mozzarella, fresh, flavoursome basil, the finest, most delicious Italian meats and a perfect, sourdough stone-baked crust – nothing quite beats the seductive flavours of a traditional, hand-stretched pizza. And now you can enjoy these delicious traditional flavours at home, thanks to the new updated and improved range of Tesco Finest pizzas, which will now feature paletta pizzas.

Now more tasty than ever before, the Tesco Finest pizza range combines the best ingredients from all over Italy to create restaurant quality pizzas, each taking their inspiration from traditional Italian recipes. As everyone knows, no matter how fantastic the topping, a good base makes a pizza. That is why Tesco Finest pizza bases are made using only the best 00-grade Italian flour and traditional Italian methods such as hand-stretching the dough before it is stone-baked to perfection. Toppings feature speciality Italian meats including Rostello ham and Salami Sardo, alongside vine ripened tomatoes, bursting with flavour, melt-in-the-mouth Italian cheeses and herbs. It’s almost like having your very own Italian pizza chef at home!

Experience the real flavours and traditions of Italy with one of the two new rectangular Tesco Finest paletta pizzas. Inspired by the Naples region of Italy, the birth place of pizzas, the Tesco Finest Four Seasons paletta is perfectly shaped for sharing and divided into four segments with tangy artichokes, garlic sautéed mushrooms, Rostello ham and Kalamata olives. If you know what good speciality meats taste like, you will delight in the high quality traditional Italian flavours on the Tesco Finest Rostello Ham, Salami Sardo & Salciccia Salami palletta pizza – a must for pizza connoisseurs.

Impress your friends with the perfect-to-share, large Tesco Finest pizzas. With four gourmet combinations to choose from and their moreish stone-baked sourdough bases, there’s bound to be a scuffle for the last slice. Choose from: Finest Salami Napoli Picante and Roquito Red Chilli pizza, Finest Rostello Ham, Garlic Sautéed Mushrooms and Italian Mascarpone pizza with a creamy white sauce, Finest Tomato, Mozzarella and Basil pizza with a delicious pesto drizzle, and Finest Smoked Garlic Portobello and Porcini Mushroom pizza. And just perfect for those cosy nights in with your favourite film, are everyone’s favourite Tesco Finest medium pizzas: Finest Margarita and Finest Chilli Chicken, Spinach and Roquito Peppers pizza.

The new Tesco Finest pizza range is available in Tesco stores from August 9^th 2010. Finest palettas and large pizzas are priced at £4.50 each, whilst the medium pizzas are priced at £4.00.

Tags: Italian, pizza, stonebake, Tesco

11^th & 12^th September 2010 at Bristol Harbourside

This year’s Organic Food Festival offers families and food lovers more than ever before – with the UK’s leading artisan producers, livestock shows, cooking demo areas with celebrity chefs and special kids zone to celebrate the festival’s 10th anniversary at Bristol’s Harbourside on 11 & 12 September 2010.

The festival, which is Europe’s biggest celebration of all things organic, provides an opportunity for visitors to taste the best food and meet leading producers from across the UK. Visitors can expect a weekend of gastronomic delights provided by over 150 of the very best organic producers, sponsored by Yeo Valley.

At this year’s festival, as well as a host of celebrity chefs sharing culinary wisdom in the Cookery Demo Tent, an expected 20,000 visitors will be able to discover delicious food and drink, luxurious skincare, leading organic fashion labels, organic textiles and home design as well as organic gardening.

At the heart of the 2010 festival will be The Food Market where visitors can come and look, taste and buy from stalls offering some of the best organic produce you can find. From organic pork pies, to organic ice cream, it will be a foodie lover’s heaven.

Kids will be entertained with a wealth of activities at the Kids Taste Experience Tent which is being led by the Youth Food Movement. Activities, which will encourage kids to think about how their food is made, include butter making, seed planting and bread baking.

The Organic Food Festival Sheep Show will offer visitors the chance to swot up on different breeds of sheep whilst learning some interesting facts from our local farmers. As well as offering more livestock to look at than ever before, the Organic Food Festival’s 2010 Sheep Show adds an educational aspect to the event, encouraging visitors to consider where their food comes from and what benefits organic farming can offer.

There’ll be celebrity chefs sharing their culinary expertise and recipes in the demo area, including Barney Haughton, Geetie Singh and Oliver Rowe.  The Show will be opened by Soil Association President, Monty Don, and the Soil Association’s Organic Food Awards will be hosted by celebrity chef Hugh Fearnley-Whittingstall.

Finally, for those who want to sit back and relax with a glass of locally brewed organic cider, there will be a stage offering a line up of the best in unsigned musical talent, as well as free regular screenings of recently released film Food Inc. in the Planetarium.

Promising to be an entertaining family-friendly outing, this much loved festival is perfect for everyone.

• The Organic Food Festival is on Saturday September 11 (10am-6pm) and Sunday 12 (10am-5pm) at Bristol Harbourside. Tickets cost £5, with free entry for children and Soil Association members. Visit www.organicfoodfestival.co.uk for more information The event is being organised by the Real Food Festivals Ltd, in association with the Soil Association.
• Sponsors for the Organic Food Festival 2010 include Yeo Valley, Riverford Organics, Cono Sur wines, Bart’s Spices and Weston’s Cider.

Comment

Patrick Holden, Director of the Soil Association, says; “The Organic Food Festival in Bristol is the highlight of the Soil Association’s Organic Fortnight – in the ten years since it began, and 15 years since I’ve been director of the Soil Association, organic production has grown from niche to mainstream and is now at the forefront of sustainable food and farming systems, providing real solutions to the challenges of climate change and increased stresses on our environment. Buying organic food is a small way to make a big difference, simply through the way we shop – and during the fortnight the Soil Association is encouraging people to switch to organic every day.”

At a glance

• Saturday, 11 September, 10am – 6pm & Sunday, 12 September, 10am – 5pm
• Admission price: £5
• Free admission to Soil Association members and children under 16
• Hundreds of certified-organic food, drink, home, garden, beauty, fashion and textile exhibitors
• Cooking demos by a long list of celebrity chefs

Attractions

• The historic Bristol Harbourside will be transformed into a lively organic market with food pavilions, wine bars and cafes.
• Bordeaux Quay cookery school will host a special series of cookery lessons at the Demo Kitchen with Britain’s Renowned Chefs – look out for Barney Houghton, Ollie Rowe and Daniel Galmiche.
• The Health, Beauty and Textiles Pavilions will open up a world of organic that goes beyond the bubbling pots in the kitchen.
• In the Organic Gardening Pavilion visitors can get everything they need to grow their own greens, giving ‘eating locally’ a new meaning. Experts will be on hand to give budding gardeners some green fingered tips.
• One of the highlights for this year’s festival will be the Sheep Show which offers visitors the chance to swot up on over ten different breeds of sheep whilst learning some interesting facts from our local farmers. It’s not just sheep you can see either – look out for other animals including dairy cows and even a water buffalo!
• Many other exciting attractions in store, including demos on how to make preserves, chutneys your own beauty products and more!

In support of British Food Fortnight, 18 September – 03 October 2010, the National Trust will be celebrating the very best of locally grown produce through tantalising tasting events across England, Wales and Northern Ireland.

Child Eating Fruit - photo NPTL Ian Shaw

On the National Trust’s menu are fruit and vegetable workshops, cookery master classes and food fayres, plus many more tasting events  – there’s something for all food lovers.  Here’s a selection of British Food Fortnight events taking place in National Trust properties to tickle your taste buds:

Anglesey Abbey, Gardens & Lode Mill, Cambridgeshire

A Foodie Affair, 25 September 10.30am – 4pm

Celebrate the arrival of autumnal flavour with a whole day of food related activities and find out about our link with Red2Green. Discover our allotment project and taste wholesome local produce. For those seeking further adventure, why not join in seed gathering and our grow-your-own activities.

Booking is not required for this event.
Normal admission charges apply but there are no additional event charges.
For more information please call 01223 810080.

Attingham Park, Shropshire

Food Fayre, 18 – 19 September 10am – 4pm

Over 40 stalls of local, quality produce for sale ranging from pork, beef and venison to cakes, bread, vegetables, cider and chocolate…and much more.

Booking is not required for this event.
Normal admission charges apply but there are no additional event charges.
For more information please call 01743 708123.

Beningbrough Hall & Gardens, North Yorkshire

Food & Craft Festival, 25 – 26 September 11am – 4pm

Our third festival of great Yorkshire food and crafts, with stalls of produce, a BBQ & hog roast, family vegetable workshops, vegetable catwalk and much more.

Booking is not required for this event.
Normal admission charges apply but there are no additional event charges.
For more information please call 01904 472027.

Calke Abbey, Derbyshire

The Calke Show – Plot to Plate, 18 September 11am – 4pm

Enter your home-grown, seasonal produce in our vegetable, fruit and flower show. Meet some local food producers and Calke’s chefs will demonstrate some culinary ideas.

Farmers' Market - photo NPTL Pennt Tweedie

Booking is not required for this event.
Normal admission charges apply but there are no additional event charges.
For more information please call 01332 863822.

Clumber Park, Nottinghamshire

Some Like It Hot, 25 September 11am – 4pm

Peppers Day: Demonstrations will be held to show you how to grow and cook with sweet, bell and chilli peppers. There will also be a stall selling fresh produce from the Walled Kitchen Garden.

Booking is not required for this event.
Normal admission charges apply but there are no additional event charges.
For more information please call 01909 544917.

Dunham Massey, Cheshire

Venison Cookery Masterclass, 30 September – 01 October from 1pm

Ever fancied venison but not sure what to do with it? Let local chef Paul Ratcliffe demonstrate how to make the most of this local, sustainable and healthy ingredient against the backdrop of our wonderful Edwardian kitchen.

Booking is essential for this event.
There is an event charge of £40 per adult.
For more information please call 0161 941 1025.

Erddig, Wrexham

20th Annual Apple Festival, 02 – 03 October 11am – 5pm

From William Tell, Granny Smith and Sir Isaac Newton to cider cookery and folklore. Come and celebrate our increasingly popular apple harvest with cider tasting apple press demonstrations dancers, games over 120 varieties of Erddig apples on show and lots more for all the family!

Booking is not required for this event.
There is an event charge of £10.30 adult, £5.15 child, £25.75 family and £7.90 group.
For more information please call 01978 355314.

Knightshayes Court, Devon

Kitchen Garden – Autumn Planting, 24 September 1.30pm – 3.30pm

Watch the autumn planting of broad beans, garlic, onions, chard and lettuces and pick up expert tips for your own vegetable patch or allotment.

Booking is essential for this event.
There is an event charge of £10.50 for all tickets.
For more information please call 01884 254665.

Petworth House & Park, West Sussex

Celebrating British Food Fortnight Supper, 18 September 7pm – 9.30pm

Our chefs will prepare a wonderful five course meal that will highlight and celebrate some of the best of British food sourced locally to Petworth House.

Booking is essential for this event.
There is an additional event charge of £45 per person.
For more information please call 01798 342207.

Stourhead, Wiltshire

Meet the Farmer, 25 September 2.30pm

Celebrate British Food Fortnight with entertaining sausage-making demonstrations by our tenant farmer Steve Harris. Discover how he manages his organic, wildlife friendly farm here on the Stourhead estate.

Booking is not required for this event.
Normal admission charges apply but there are additional event charges.
For more information please call 01747 841152.

The Argory, Co. Armagh

Autumn in the Garden, 26 September 11am – 4pm

Enjoy the season of mists and mellow fruitfulness. Join our team as they prepare the garden and greenhouse for autumn and winter.

Normal admission charges apply but there are no additional event charges.
Booking is not needed for this event.

For more information please call 028 8778 4753.

Winchester City Mill, Hampshire

Jam & Chutney Fest, 18 September 11am – 4pm

Enjoy bread making and baking demonstrations plus discover how to make jams and jellies from the hedgerow and garden.

Normal admission charges apply but there are no additional event charges.
Booking is not needed for this event.
For more information please call 01962 870057.

Tags: British food, food, local food, National Trust

I’ve been meaning to start doing this for a while, as my tea collection has got, quite frankly, out of hand. I’m only mildly annoyed that my partner in crime beat me to the punch, as this was totally more up my alley than his. I probably would have got there first had I not had a million deadlines come down on me with the weight of ten elephants at the same time, but I digress, hastily.

Coming in a rather adorable box that both in name and appearance reminds me of the kind of shops I frequent in Glastonbury (it’s full of hippies, if that clues you in), with a sleepy little bear on the front sat in front a fire. It’s a little bit quaint and sweet, if I do say so myself.

As for how it is? Well, I have nothing but positive remarks for this wonderful tea. The bags themselves don’t smell of much else but mild spearmint, which is contained in this rather elaborate concoction of *deep breath* “Chamomile, Spearmint, Lemongrass, Tilia Flowers, Blackberry Leaves Orange Blossoms, Hawthorn Berries and Rosebuds“. The only other real scents are more earthy, with the light sweet scent of camomile, which in regards to tea is one of my oldest friends. So, in the cup the bag goes and about half a teaspoon of agave nectar, as it’s a rare day when I don’t sweeten my tea just a tiny, tiny bit.

In goes the water, and now, to wait. The water turns from a sort of pale yellow to a deep amber-yellow colour over a few minutes, and the smell changes for the better. The spearmint is still there, but now accompanied by the warm sweetness of camomile, the bright zestiness of lemongrass, and the wonderful floral qualities of orange blossom and rose. The flavour is just brilliant, and no part outshines the other, creating a warming, soothing flavour that reminds me, quite oddly, of my childhood. Yes, it is a tea intended for helping you to sleep, but as I’m a horrendously high-strung person by nature, the calming effect just makes me a bit more level.

So, at the end of this mug, and an oddly positive review from me, I would honestly tell anybody to go out and get a box of this right now. Like, at this very moment.

GO!

Original post at Transmundane: http://www.transmundane.org/celestial-seasonings-sleepytime/