Cookbook testing and writing continues at full speed! Because it can be such intense work, I’ve been making an effort to take little moments to stop, breathe, and express my gratitude — for the plants, for my ability to do this work, and for all of you. I am immensely grateful to my readers, students, teachers, recipe testers, and pep talk givers. Thank you.
Some good reads this week…
Customize your chai for medicinal benefits – Worts & All
Chai is delicious and warming, and good for the digestion because of all the carminative spices–but the best thing about it is that it accommodates the addition of your own favorite medicinal herbs.
Digestive Bitters & Grapefruit Bitters Recipe – Rosalee de la Forêt at LearningHerbs
While we are seeing an increasing infatuation with the bitter taste here in the US (with herbalists and bartenders and chefs), France never lost its love of bitters and numerous bitter drinks are still a daily part of the French life.
How Booze Edged Its Way into Holistic Living – Echo Thomas at Punch
Wellness extremists and hardcore boozers don’t always keep the same hours or frequent the same haunts. But as the craft cocktail and healthy living movements become ever more mainstream, their target audiences have begun to merge.
Pukka Herbs, FairWild, And Sustainable Sourcing – Ann Armbrecht at Numen
If the industry is demanding cheap herbs, like our food industry, and the wild-harvesters need to earn more money, then they need to harvest more. And that doesn’t serve the planet very well because this means people tend to over harvest
A Winter Pear Cocktail – Elana Lepowski at Imbibe
This balanced cocktail seamlessly melds floral, fruity Asian pear and the warm spice of cardamom with the bold combo of vodka and Douglas fir eau de vie. At once light, crisp and strong, it sips like a ray of sharp winter sun.
Have a marvelous weekend!