My online journal where I share my interests in photography, nature, coffee life, journaling, fountain pens, bicycling, spirituality and asking deep questions.
“The camera is an instrument that teaches people how to see without a camera.” Dorothea Lange
As Eric and walked through the Behavioral Science Building on our way for coffee I noticed this apple sitting on the desk of a couple young girls. I found it intriguing so I asked if I could take a photo and was given permission. I took only one as I was in a hurry and didn’t want to disturb the two girls, after all finals are next week. I was even more intrigued by the image once I loaded it on my computer. Those are are not teeth marks but she seems to have used some tool like a scoop. Eric, as are many who do not have a camera hanging around their neck, commented how he would not have noticed the apple.
As I walked up to get on the bus I noticed these Hershey candy bars laid out on the rock bench. Were they free? No one was around. I’m well aware that placing chocolate out in the open is a temptation for many people, myself included! But this scene was even more tempting because it was not just a single candy bar but motherload of eight. Now being a compulsive Hersheys candy bar thief I quickly checked around for any eyewitnesses. Seeing no one around I reached for one, knowing very well I was about to take two or more.
However, something stopped me from taking them. The instant I touched them I began to laugh at the situation. What stopped me and caused me to laugh was discovering they were cleverly “glued” to the rock bench. I took this image then looked to see if I was secretly being watched and quickly got on the bus. I’m still laughing at myself.
No, I’m not talking about the weather as it dropped into the single digits last night. But, my ex-wife and youngest daughter made tamales last weekend and asked if I wanted a dozen. When my daughter handed them to me she told me they were the hot ones because they were not that hot. Well, her hot and my hot are definitely not the same “hot.” Whew!
Had lunch this past week in Durango at a place call Guido’s Favorite Foods. Loved the light on the table so I accepted the photo set before me. I’m now in Phoenix visiting my parents and enjoying the warmer weather.
Masala chai is a flavored tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs. Originating in South Asia, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. Since I find myself drinking more chai lattes I decided to know more about the tea. Bear with me is I bore you for a minute.
So, what sort of spices and herbs are used. The spice mixture uses a base of ground ginger and green cardamom pods. Other spices include cinnamon, star anise and/or fennel seeds, peppercorn, and cloves. Allspice is sometimes used to replace or complement the cinnamon and clove. They top off the drink with nice foam. Sorry but they do not normally serve them with whip cream. I’ve seen some coffee shops sprinkle cinnamon powder on top which adds a bit color and personality.
In many Eurasian languages, chai or cha is the word for tea. This comes from the Persian chay, which originated from the Mandarin word for tea chá. Despite this, in many Western languages this spiced tea is commonly referred to as simply chai, which can lead to conflation. For this reason, the term chai tea, although redundant (as all masala chai is tea), is sometimes used to indicate spiced milk tea as distinct from other types of tea.
Numerous coffee houses use the term chai latte or chai tea latte for their version to indicate that the steamed milk of a normal latte is being flavored with a spiced tea concentrate instead of with espresso. By 1994 the term had become commonplace. This is the type of chai I prefer to have: the concentrate with steamed milk.
I admit I do not go to coffee houses just for the drinks. But, I do go for the ambiance and community that evolves in and around them. Each is unique, taking on the personality of the owners, the baristas and the customers. That means I also bring my own gifts into the scheme of it all.
