I got my 4th blog up .. I am so happy I could not have done it with out your help ... esp @Munterbacon, @SilentWolf101 and @CathyTea TY so very much!
My blog strategy is to keep it short and sweet .. everyone is busy and perhaps it is best to leave the readers wanting a bit more. I am a nube to blogging but how does this sit with seasoned bloggers?
I got my 4th blog up .. I am so happy I could not have done it with out your help ... esp @Munterbacon, @SilentWolf101 and @CathyTea TY so very much!
My blog strategy is to keep it short and sweet .. everyone is busy and perhaps it is best to leave the readers wanting a bit more. I am a nube to blogging but how does this sit with seasoned bloggers?
Black Coffee, 2 sugars. My going out coffee is in order of preference: Espresso, Short Black, or Long Black if I'm super tired. I don't order Espresso's in NZ because they're all pretty cruddy, silly Italy and their superior coffee broke me for life!
I amused myself the other day because picmonkey got a new effect called Mirror Image. So, I took a pic from my short story and played around with it. *snicker* Sometimes I'm far too easily amused.
We just made a pot of tea, and it came out fantastic!
Here's how:
1) Heat the water in a kettle. Stop it right before the boil! (this is important)
2) Meanwhile, in a clean tea pot that is big enough for three-and-a-half big mugs of tea, add three heaping tablespoonfuls of tea. (I actually pinch it into the palm of my hand--each pinch should be a nice little mound that fits in the palm of the hand.) We love to use Indian green tea. Today, we used two pinches of Makaibari (very fruity and spicy) and one pinch of Kora Kundah (a little drier and grassier, but still sweet).
3) Pour in the nearly boiling water.
4) Steep for 7 minutes, then strain into another tea-pot. (We call this the two-pot method.) If you like it a touch stronger (like my boyfriend does) then just pour it through the leaves again. I think it's perfect at seven minutes--my boyfriend thinks it's perfect after a pour-through.
We're sipping ours now (with chocolate date-raisin cookies that I just took out of the oven) and we are *this close* to heaven!
COFFEE:
I love to make coffee. Face it.
I make it with a Melita filter. That's what they call "pour over" at cafes here in the U. S.
1) Put the water onto boil. (Yeah, the kettle can boil for coffee.)
2) Grind the beans. (We love a mix of two organic, fair-trade blends: Love Buzz and Mind/Body/Soul--super rich, smooth, mild acid, overtones of chocolate, cinnamon, and citrus). I just know from measuring in the grinder how much to use. I think it's close to a quarter cup for a whole pot (wow! That's a lot!)
3) Put the filter paper in the filter. Pour in the ground coffee beans.
4) Very carefully, pour the boiled water into the center of the ground beans. Let the water rise to the top of the filter, evenly moistening all the ground beans. They will coat the filter.
5) For the next pour-through, pour slowly around the top perimeter of the filter, so that all the grounds will wash down to the base of the filter.
6) For subsequent pour-throughs, carefully pour around the sides of the filter, so that the water will slowly seep through the grounds at the bottom of the filter.
Ohmigosh! It's so delicious! Yay! Coffee! Yay! Tea! Yay! Chocolate-date-raisin-cookies!
We just made a pot of tea, and it came out fantastic!
Here's how:
1) Heat the water in a kettle. Stop it right before the boil! (this is important)
2) Meanwhile, in a clean tea pot that is big enough for three-and-a-half big mugs of tea, add three heaping tablespoonfuls of tea. (I actually pinch it into the palm of my hand--each pinch should be a nice little mound that fits in the palm of the hand.) We love to use Indian green tea. Today, we used two pinches of Makaibari (very fruity and spicy) and one pinch of Kora Kundah (a little drier and grassier, but still sweet).
3) Pour in the nearly boiling water.
4) Steep for 7 minutes, then strain into another tea-pot. (We call this the two-pot method.) If you like it a touch stronger (like my boyfriend does) then just pour it through the leaves again. I think it's perfect at seven minutes--my boyfriend thinks it's perfect after a pour-through.
We're sipping ours now (with chocolate date-raisin cookies that I just took out of the oven) and we are *this close* to heaven!
COFFEE:
I love to make coffee. Face it.
I make it with a Melita filter. That's what they call "pour over" at cafes here in the U. S.
1) Put the water onto boil. (Yeah, the kettle can boil for coffee.)
2) Grind the beans. (We love a mix of two organic, fair-trade blends: Love Buzz and Mind/Body/Soul--super rich, smooth, mild acid, overtones of chocolate, cinnamon, and citrus). I just know from measuring in the grinder how much to use. I think it's close to a quarter cup for a whole pot (wow! That's a lot!)
3) Put the filter paper in the filter. Pour in the ground coffee beans.
4) Very carefully, pour the boiled water into the center of the ground beans. Let the water rise to the top of the filter, evenly moistening all the ground beans. They will coat the filter.
5) For the next pour-through, pour slowly around the top perimeter of the filter, so that all the grounds will wash down to the base of the filter.
6) For subsequent pour-throughs, carefully pour around the sides of the filter, so that the water will slowly seep through the grounds at the bottom of the filter.
Ohmigosh! It's so delicious! Yay! Coffee! Yay! Tea! Yay! Chocolate-date-raisin-cookies!
**did someone say fructose and caffeine?**
you aren't supposed to stick your face in coffee. its hot.
Use whatever my mum and dad buy, though I sometimes treat myself to loose leaf tea (obviously just to use novelty tea infusers. Mine is shaped like a shark!). My mum gets this regular order of organic black tea (a box of 100 bags every few weeks or so) plus whatever else she's feeling like, and my dad gets coffee at Trader Joe's.
Tea is simply add hot water and wait. I use a French press for coffee. Both are generally served black, but there are some teas I sweeten with stevia.
Use whatever my mum and dad buy, though I sometimes treat myself to loose leaf tea (obviously just to use novelty tea infusers. Mine is shaped like a shark!). My mum gets this regular order of organic black tea (a box of 100 bags every few weeks or so) plus whatever else she's feeling like, and my dad gets coffee at Trader Joe's.
Tea is simply add hot water and wait. I use a French press for coffee. Both are generally served black, but there are some teas I sweeten with stevia.
help. what is lose leaf tea? i also have no idea what infusers are.
Hmm, I'm not too specific with my tea (hardly drink coffee), but has anyone ever had crysanthemum(sp???) tea before? I swear it's the best tea I've ever had. Yummmmmm
We just made a pot of tea, and it came out fantastic!
Here's how:
1) Heat the water in a kettle. Stop it right before the boil! (this is important)
2) Meanwhile, in a clean tea pot that is big enough for three-and-a-half big mugs of tea, add three heaping tablespoonfuls of tea. (I actually pinch it into the palm of my hand--each pinch should be a nice little mound that fits in the palm of the hand.) We love to use Indian green tea. Today, we used two pinches of Makaibari (very fruity and spicy) and one pinch of Kora Kundah (a little drier and grassier, but still sweet).
3) Pour in the nearly boiling water.
4) Steep for 7 minutes, then strain into another tea-pot. (We call this the two-pot method.) If you like it a touch stronger (like my boyfriend does) then just pour it through the leaves again. I think it's perfect at seven minutes--my boyfriend thinks it's perfect after a pour-through.
We're sipping ours now (with chocolate date-raisin cookies that I just took out of the oven) and we are *this close* to heaven!
COFFEE:
I love to make coffee. Face it.
I make it with a Melita filter. That's what they call "pour over" at cafes here in the U. S.
1) Put the water onto boil. (Yeah, the kettle can boil for coffee.)
2) Grind the beans. (We love a mix of two organic, fair-trade blends: Love Buzz and Mind/Body/Soul--super rich, smooth, mild acid, overtones of chocolate, cinnamon, and citrus). I just know from measuring in the grinder how much to use. I think it's close to a quarter cup for a whole pot (wow! That's a lot!)
3) Put the filter paper in the filter. Pour in the ground coffee beans.
4) Very carefully, pour the boiled water into the center of the ground beans. Let the water rise to the top of the filter, evenly moistening all the ground beans. They will coat the filter.
5) For the next pour-through, pour slowly around the top perimeter of the filter, so that all the grounds will wash down to the base of the filter.
6) For subsequent pour-throughs, carefully pour around the sides of the filter, so that the water will slowly seep through the grounds at the bottom of the filter.
Ohmigosh! It's so delicious! Yay! Coffee! Yay! Tea! Yay! Chocolate-date-raisin-cookies!
**did someone say fructose and caffeine?**
Remind me to come visit you when I travel to America!
Origin ID: SummerFalls House: Ravenclaw/Wampus - Wand: Alder wood with Unicorn hair core 10 ¾" and Slightly Springy flexibility - Patronus: Neblung Cat
| Simblr | Youtube | I love creating sims! |
Use whatever my mum and dad buy, though I sometimes treat myself to loose leaf tea (obviously just to use novelty tea infusers. Mine is shaped like a shark!). My mum gets this regular order of organic black tea (a box of 100 bags every few weeks or so) plus whatever else she's feeling like, and my dad gets coffee at Trader Joe's.
Tea is simply add hot water and wait. I use a French press for coffee. Both are generally served black, but there are some teas I sweeten with stevia.
help. what is lose leaf tea? i also have no idea what infusers are.
@friendsfan367: Loose leaf tea are the dried tea leaves on their own, instead of contained in a bag. Infusers are small, strainer-like objects you hold the tea in while it brews in your pot or cup (if you follow the link to the one I posted, it shows it disassembled and how it's a hollow object with small holes).
Hmm, I'm not too specific with my tea (hardly drink coffee), but has anyone ever had crysanthemum(sp???) tea before? I swear it's the best tea I've ever had. Yummmmmm
I had chrysanthemum tea, as well as jasmine tea!! Those two teas are my favorite!!
Hmm, I'm not too specific with my tea (hardly drink coffee), but has anyone ever had crysanthemum(sp???) tea before? I swear it's the best tea I've ever had. Yummmmmm
I LOVE chrysanthemum tea! I adore it! I would like to drink Jasmine tea, but it turns my stomach. And I also am a little bit allergic to chamomile tea (alas).
I don't do tisanes much--though sometimes in the hot summer, I ramble through the garden, snipping rosemary, thyme, lemon thyme, and lemon grass and make a yummy summer tisane!
We just made a pot of tea, and it came out fantastic!
Here's how:
1) Heat the water in a kettle. Stop it right before the boil! (this is important)
2) Meanwhile, in a clean tea pot that is big enough for three-and-a-half big mugs of tea, add three heaping tablespoonfuls of tea. (I actually pinch it into the palm of my hand--each pinch should be a nice little mound that fits in the palm of the hand.) We love to use Indian green tea. Today, we used two pinches of Makaibari (very fruity and spicy) and one pinch of Kora Kundah (a little drier and grassier, but still sweet).
3) Pour in the nearly boiling water.
4) Steep for 7 minutes, then strain into another tea-pot. (We call this the two-pot method.) If you like it a touch stronger (like my boyfriend does) then just pour it through the leaves again. I think it's perfect at seven minutes--my boyfriend thinks it's perfect after a pour-through.
We're sipping ours now (with chocolate date-raisin cookies that I just took out of the oven) and we are *this close* to heaven!
COFFEE:
I love to make coffee. Face it.
I make it with a Melita filter. That's what they call "pour over" at cafes here in the U. S.
1) Put the water onto boil. (Yeah, the kettle can boil for coffee.)
2) Grind the beans. (We love a mix of two organic, fair-trade blends: Love Buzz and Mind/Body/Soul--super rich, smooth, mild acid, overtones of chocolate, cinnamon, and citrus). I just know from measuring in the grinder how much to use. I think it's close to a quarter cup for a whole pot (wow! That's a lot!)
3) Put the filter paper in the filter. Pour in the ground coffee beans.
4) Very carefully, pour the boiled water into the center of the ground beans. Let the water rise to the top of the filter, evenly moistening all the ground beans. They will coat the filter.
5) For the next pour-through, pour slowly around the top perimeter of the filter, so that all the grounds will wash down to the base of the filter.
6) For subsequent pour-throughs, carefully pour around the sides of the filter, so that the water will slowly seep through the grounds at the bottom of the filter.
Ohmigosh! It's so delicious! Yay! Coffee! Yay! Tea! Yay! Chocolate-date-raisin-cookies!
**did someone say fructose and caffeine?**
Remind me to come visit you when I travel to America!
Ohmigosh! Please do! I'd love to make coffee or tea or both for you!
Hmm, I'm not too specific with my tea (hardly drink coffee), but has anyone ever had crysanthemum(sp???) tea before? I swear it's the best tea I've ever had. Yummmmmm
*waves arms excitedly*
I have enjoyed chrysanthemum tea!!! Add a clump of rock sugar and I'm happy. I have a stash of ginseng tea. It makes your throat all tingly and, apparently, tastes like licorice.
Honestly, where I'm at, I don't even know where to buy loose leaf tea. You can find tea at the store, but it's almost always in bags. I've never had the urge to go find it plus I don't have the right equipment for tea.
I agree with @SummerFalls, though, I need to find out where @CathyTea lives and visit. We'd have a nice chat while sipping our tea. Yum!
Hmm, I'm not too specific with my tea (hardly drink coffee), but has anyone ever had crysanthemum(sp???) tea before? I swear it's the best tea I've ever had. Yummmmmm
*waves arms excitedly*
I have enjoyed chrysanthemum tea!!! Add a clump of rock sugar and I'm happy. I have a stash of ginseng tea. It makes your throat all tingly and, apparently, tastes like licorice.
why do y0u you put rock in your tea? i think i know what you mean but you keep making me laugh so i keep picking on you.
Hmm, I'm not too specific with my tea (hardly drink coffee), but has anyone ever had crysanthemum(sp???) tea before? I swear it's the best tea I've ever had. Yummmmmm
*waves arms excitedly*
I have enjoyed chrysanthemum tea!!! Add a clump of rock sugar and I'm happy. I have a stash of ginseng tea. It makes your throat all tingly and, apparently, tastes like licorice.
why do y0u you put rock in your tea? i think i know what you mean but you keep making me laugh so i keep picking on you.
Too bad we don't have LOL anymore!!! I'd be rollin' in LOLs!!!
Comments
My blog strategy is to keep it short and sweet .. everyone is busy and perhaps it is best to leave the readers wanting a bit more. I am a nube to blogging but how does this sit with seasoned bloggers?
#lisasinsaneasylumchallenge
https://lisabeesims.wordpress.com/
[img][/img]
LisabeeSims
New readers can visit here first: In-a-NUTSHELL
#EAgamechanger
Strong and hot
[img][/img]
LisabeeSims
New readers can visit here first: In-a-NUTSHELL
#EAgamechanger
It's such a fun start! I love all those wild characters!
Do you also play The Elder Scrolls Online? You can find me there as CathyTea, too!
Thank you @everyone
Group hug!
Black Coffee, 2 sugars. My going out coffee is in order of preference: Espresso, Short Black, or Long Black if I'm super tired. I don't order Espresso's in NZ because they're all pretty cruddy, silly Italy and their superior coffee broke me for life!
As long as it's sweet and caffeine free, I could care less how I take my tea or coffee.
Usually, however, I drink a lot of pop. I'm hoping to change that by switching to tea eventually, though.
Part One(Complete 9/24/16) /Part Two(on hold)/Short Stories(on hold)/Twinbrook 1996(on hold)/Ten Crystal Hearts (on hold)
I own the TS3 Store as of 12/11/16 (sort of. It's complicated)
happy birthday. bacon. bacon is a word my computer likes.
I amused myself the other day because picmonkey got a new effect called Mirror Image. So, I took a pic from my short story and played around with it. *snicker* Sometimes I'm far too easily amused.
Seeking a Cure for PSC
From Lifehack.org - 20 Things About Highly Creative People
Simblr
Happy birthday @Munterbacon!!!!! May your day be awesome and filled with lots of yummy food and presents and friends and family.
Good job on not letting Ninjapig steal all the food.
Seeking a Cure for PSC
From Lifehack.org - 20 Things About Highly Creative People
Simblr
We just made a pot of tea, and it came out fantastic!
Here's how:
1) Heat the water in a kettle. Stop it right before the boil! (this is important)
2) Meanwhile, in a clean tea pot that is big enough for three-and-a-half big mugs of tea, add three heaping tablespoonfuls of tea. (I actually pinch it into the palm of my hand--each pinch should be a nice little mound that fits in the palm of the hand.) We love to use Indian green tea. Today, we used two pinches of Makaibari (very fruity and spicy) and one pinch of Kora Kundah (a little drier and grassier, but still sweet).
3) Pour in the nearly boiling water.
4) Steep for 7 minutes, then strain into another tea-pot. (We call this the two-pot method.) If you like it a touch stronger (like my boyfriend does) then just pour it through the leaves again. I think it's perfect at seven minutes--my boyfriend thinks it's perfect after a pour-through.
We're sipping ours now (with chocolate date-raisin cookies that I just took out of the oven) and we are *this close* to heaven!
COFFEE:
I love to make coffee. Face it.
I make it with a Melita filter. That's what they call "pour over" at cafes here in the U. S.
1) Put the water onto boil. (Yeah, the kettle can boil for coffee.)
2) Grind the beans. (We love a mix of two organic, fair-trade blends: Love Buzz and Mind/Body/Soul--super rich, smooth, mild acid, overtones of chocolate, cinnamon, and citrus). I just know from measuring in the grinder how much to use. I think it's close to a quarter cup for a whole pot (wow! That's a lot!)
3) Put the filter paper in the filter. Pour in the ground coffee beans.
4) Very carefully, pour the boiled water into the center of the ground beans. Let the water rise to the top of the filter, evenly moistening all the ground beans. They will coat the filter.
5) For the next pour-through, pour slowly around the top perimeter of the filter, so that all the grounds will wash down to the base of the filter.
6) For subsequent pour-throughs, carefully pour around the sides of the filter, so that the water will slowly seep through the grounds at the bottom of the filter.
Ohmigosh! It's so delicious! Yay! Coffee! Yay! Tea! Yay! Chocolate-date-raisin-cookies!
**did someone say fructose and caffeine?**
Do you also play The Elder Scrolls Online? You can find me there as CathyTea, too!
I'm really boring, I drink my coffee black; no sugar, no milk, no nothing. Same with tea, except that I mainly go for green tea
Story Blog | Forum Discussion
I substitute the coffee or tea for hot chocolate and add whipped cream
you aren't supposed to stick your face in coffee. its hot.
Use whatever my mum and dad buy, though I sometimes treat myself to loose leaf tea (obviously just to use novelty tea infusers. Mine is shaped like a shark!). My mum gets this regular order of organic black tea (a box of 100 bags every few weeks or so) plus whatever else she's feeling like, and my dad gets coffee at Trader Joe's.
Tea is simply add hot water and wait. I use a French press for coffee. Both are generally served black, but there are some teas I sweeten with stevia.
outrun / blog / tunglr
help. what is lose leaf tea? i also have no idea what infusers are.
Remind me to come visit you when I travel to America!
Origin ID: SummerFalls
House: Ravenclaw/Wampus - Wand: Alder wood with Unicorn hair core 10 ¾" and Slightly Springy flexibility - Patronus: Neblung Cat
| Simblr | Youtube | I love creating sims! |
@friendsfan367: Loose leaf tea are the dried tea leaves on their own, instead of contained in a bag. Infusers are small, strainer-like objects you hold the tea in while it brews in your pot or cup (if you follow the link to the one I posted, it shows it disassembled and how it's a hollow object with small holes).
outrun / blog / tunglr
I had chrysanthemum tea, as well as jasmine tea!! Those two teas are my favorite!!
I LOVE chrysanthemum tea! I adore it! I would like to drink Jasmine tea, but it turns my stomach.
I don't do tisanes much--though sometimes in the hot summer, I ramble through the garden, snipping rosemary, thyme, lemon thyme, and lemon grass and make a yummy summer tisane!
Do you also play The Elder Scrolls Online? You can find me there as CathyTea, too!
Ohmigosh! Please do! I'd love to make coffee or tea or both for you!
Do you also play The Elder Scrolls Online? You can find me there as CathyTea, too!
*waves arms excitedly*
I have enjoyed chrysanthemum tea!!! Add a clump of rock sugar and I'm happy. I have a stash of ginseng tea. It makes your throat all tingly and, apparently, tastes like licorice.
House: Hufflepuff | Wand: Ebony wood w/a unicorn hair core, 9 ¾"
Origin ID: meggles87 | twitter | simblr
I agree with @SummerFalls, though, I need to find out where @CathyTea lives and visit. We'd have a nice chat while sipping our tea. Yum!
Seeking a Cure for PSC
From Lifehack.org - 20 Things About Highly Creative People
Simblr
why do y0u you put rock in your tea? i think i know what you mean but you keep making me laugh so i keep picking on you.
Too bad we don't have LOL anymore!!! I'd be rollin' in LOLs!!!
House: Hufflepuff | Wand: Ebony wood w/a unicorn hair core, 9 ¾"
Origin ID: meggles87 | twitter | simblr