I’ve had the baking bug for two months now. It happens every time its starts gearing up for spring. But with my stomach still on the fritz, I didn’t know if I wanted to bother.
I didn’t expect to get the outpouring of support that I did whenever I announced the new posts focusing on Tea and Book pairings. But I’m so incredibly honored to receive every bit of it!
I don’t remember the Tea that got me hooked, just like I don’t remember the first book. But they started something that changed my soul- inspiring a love for something simple, timeless, and never ending.
I’m a Tea person through and through; Coffee, while good, has never hit the spot quite like Tea always has… But there’s one Season where my Coffee consumption outweighs Tea- and that’s Fall / Winter.
I’ve always wondered what it would be like to go to one of those Gourmet restaurants. The good news is, you don’t have to for fancy food. You just have to think outside the box.
In the South fried foods are a tradition we don’t take lightly. But should some things really be fried- or should they be left as is? That’s the eternal question, and I’m still not sure.