“Tea
“You have Earl Grey in the house, don’t you?” Theodosia asked Drayton. “The tea, I mean, not the dog.”
“Of course,” said Drayton as he started for the door. “And some nice molasses spice cookies, too.” He glanced over at Bentley. “Does your partner drink tea?”
“I guess so,” said Bentley. “And we
“By all means invite him in then,” said Drayton. “The other officers, too.”
“Hey, aren’t they still working on Aerin?” asked Haley.
“She’s not going anywhere for a while,” said Theodosia with a mischievous twinkle in her eye.
“That’s right,” chuckled Tidwell. “Let her wait. Let her wait.”
Recipes From
The Indigo Tea Shop
1 tsp. olive oil
4–5 pieces of chicken, skin removed
2 slices bacon (cut in 1/4” pieces) or 2 oz. diced salt pork
1 large onion, sliced
1/2 green bell pepper, chopped
1 cup long-grain white rice
1 can chicken broth (1 3/4 cups)
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. minced parsley
Heat oil over medium-high heat using nonstick 12inch fry pan. Add chicken and cook about 8 minutes or until golden, turning over once. Transfer chicken to plate. Reduce heat to medium and add bacon or salt pork, cooking for 4 minutes until browned. Remove bacon or salt pork with slotted spoon to small bowl. Discard all but 2 tsp. bacon fat from skillet.
Add onion and green pepper to same skillet and cook, covered, for 10 minutes, stirring occasionally. Add rice and stir until evenly coated. Stir in bacon, broth, salt, pepper and 1/2 cup water. Return chicken to skillet; heat to boiling over medium-high heat. Reduce heat to medium-low and cook, covered, 10 to 25 minutes. Sprinkle with parsley and serve. Yields 4 servings.
2 Tbsp. Lapsang Souchong tea
2 cups water
1 Tbsp. lemon juice
1 lb. shrimp or prawns
Steep tea in boiling water to desired strength, then strain. Add lemon juice to the tea. Cool tea to room temperature. Marinate shrimp or prawns in tea for at least 30 minutes, then grill or stir-fry as usual.
2 bags of Apple Cinnamon Tea
2 cups vanilla ice cream or frozen yogurt
1/4 tsp. cinnamon (optional)
Cut open tea bags and mix tea with ice cream and cinnamon in a blender until fully blended. Pour into a tall glass, garnish with whipped cream. Makes 1 serving.
3 Tbsp. lite soy sauce
1 1/2 Tbsp. rice wine
1 Tbsp. minced fresh ginger
1/2 tsp. sesame oil
3/4 lb. skinless, boneless chicken breasts, cut into thin strips
1/2 lb. soba noodles
3 cups brewed green tea
1/4 lb. snow peas, cut into thin strips
1 medium leek, thinly sliced2 Tbsp. umeboshi vinegar
2 Tbsp. chopped cilantro
Combine soy sauce, rice wine, ginger, and sesame oil in a medium bowl. Add chicken strips, tossing to coat, and let marinate for 10 minutes. Meanwhile, cook noodles in boiling, salted water in a large saucepan for 10 minutes. Drain, transfer to bowl containing chicken mixture and cover. Using the same saucepan, bring the tea to a simmer. Add the chicken mixture, snow peas, and leek and cook over low heat until the chicken is just cooked through, about 3 minutes. Stir in vinegar and cilantro and ladle into bowls. Yields 4 servings.
4 very thin slices honey-oat bread
1 Tbsp. butter
1 ripe pear, halved and thinly sliced
Lemon juice
2 Tbsp. crumbled Stilton cheese (about 1/2 oz.)
Spread each bread slice with softened butter. Sprinkle pear slices with lemon juice. Place 1/2 of the pear slices in a single layer on one slice of bread. Top with half of the crumbled cheese and the second bread slice. Make a second sandwich the same way. Slice off crusts. Cut each into 4 finger-sized sandwiches. Yields 8 tea sandwiches.
1/4 cup butter
1 cup flour
3 tsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
2 beaten eggs
1/2 cup cream
Sift flour, then add baking powder and salt and cut butter into dry mixture. Combine eggs and cream and add to dry mixture. Pat to 3/4-inch thick. Cut in squares or triangles, sprinkle with sugar and bake at 375 degrees until lightly brown, about 20 minutes. Serve hot with jam or preserves.
