Monday, June 27, 2016
shades, textures, and rapsberries
First make a simple syrup of 1 cup water and 1 cup sugar
Boil until the sugar is completely dissolved. Remove from heat.
Add 4-6 oz. fresh or frozen raspberries.
Mash raspberries, I use a potato masher.
Allow to stand for 30 minutes.
Meanwhile boil 6 cups of water, add 6 teabags.
Steep until tea reaches required taste, I steep mine over an hour. (Some think the tea becomes bitter if steeped this long, I suggest doing taste testings.)
Strain the raspberries, and then add this syrup to your tea.
Add about 2 cups of water.
Pour over ice.
Sip and enjoy!
And Shakespeare? He, indeed, is not to be classed, and timed, and treated as one amongst others,—he, who might well be the daily bread of th...
A Wednesday morn in May appears to be a very good day to begin a binge of healthy eating once again. This granola is super easy to make...
Knitting and reading... ahhh; a most delightful pursuit on the best of days, irregardless of the weather outside. And my world is shout...