My knowledge of wine could be more than the average person, for I know my basic pairings with food. I’m also not an aficionado when it comes to tea, but I know enough to start with loose-leaf tea leaves and the different steeping times. However, my knowledge of beer is flat. Last autumn, Jo of AGiftofTea.com — a true tea connoisseur — invited me to her Beer and Tea pairing event in Harlem. Although, my time management is a work in progress, I missed the demonstration. However, I was able to sample Organic Golden Monkey Black, Jasmine Green and Alishan Oolong teas while nibbling on beer flavored popcorn, spicy dried mango from Trader Joe’s (that’s now part of my grocery list) and dark chocolate.
Even as a so-called health nut, I love winter squashes roasted until they’re buttery and sticky-sweet. They’re drizzled with olive or coconut oil, or a little soft butter is brushed on slices. Perhaps they’re sweetened with brown or coconut sugar, maple syrup or honey. A bit of sea salt and fresh black pepper are sprinkled here and there. In my creative mind, winter squashes are flavored with any combination of herbs and spices. Read more