Monday, October 10, 2011

Tea Basics

Had a bachelorette party on Saturday and was a little surprised how little some people know about tea.  They were definitely curious and asked a lot of questions, which I tried to answer to my best ability.  It was a nice reminder that many people do not know that much about tea and there was a time when I was like that myself.  It did feel good to teach them a little about tea.  The differences between white, green, oolong, black and puer-eh teas, nothing too in depth.

I was going to eventually have classes about tea at my place and this made the decision easier.  The ladies seemed interested and asked many questions, so it seems classes teaching general knowledge of tea would go over well.  Maybe some more in depth classes for people who have general knowledge and for anybody who has had beginning classes and want to learn more.

Tuesday, October 4, 2011

Potato Leek Soup not Glue Soup

I am writing this post about Potato Leek Soup.  The idea started when I was making Potato Leek Soup Monday morning.  We do a weekly soup that we let people decide.  We let them vote on our facebook page as a question (there are 10 choices of soups to vote for).  The soup with the most votes is the winner and now am letting the second highest voted soup be the soup made the week afterwards.

I used a masher to break up the cooked potatoes, instead of using a food processor.  I have heard about how a food processor breaks up the cells walls of the potato to produce a glue like consistency.  If you have made Potato Leek Soup with a food processor before you have probably noticed that it ends up like glue, tasty glue, but glue nonetheless.  The soup may be more chunky then a classic Potato Leek Soup, but it will not be like glue.  I did use the food processor for the other ingredients and an occasional potato that snuck in, so it did have some smoothness.