Which means I have a lot to do.
My husband already made the sauce and meatballs. I made the dessert (as usual). And the crib and highchair are down from the attic. But there's still plenty more.
I've also got a list of exciting things for us to do after they get here. It goes something like this:
- See the new "Planes" movie with the boys.
- Take the youngest lady out for a shopping trip.
- Go to Malley's for ice cream sundaes.
- Go bowling and maybe even putt-putt.
- Visit a firehouse for a personal tour. (Our friend is a lieutenant with the Cleveland Fire Department.)
- Make homemade Frosty milkshakes together. (For the recipe, click here.)
- Visit the West Side Market.
- Go to the Murray Hill feast in Little Italy.
That leaves little time for anything else, including (unfortunately) this blog. Which is why I'm gonna make this week's post quick and simple.
I'm sharing a wonderful recipe with all of you. It's for a Thai-style iced tea. And it's for no other reason than it reminds me of my middle daughter. You see, she studied in Thailand for nine months during her junior year in college. When she returned, she had gained a real appreciation for their culture and a real liking for their cuisine -- especially their delicious iced tea.
Hope you enjoy this beautiful version!
THAI-STYLE ICED TEA
Recipe & photo courtesy of Bon Appetit
Makes 8 servings
10 star anise pods
3 T. sugar
1 vanilla bean
15 black tea bags
1/2 c. heavy cream
1/2 c. sweetened condensed milk
- Combine star anise pods, sugar, and 1 cup water in a small saucepan.
- Scrape in seeds from vanilla bean; add bean.
- Bring to a boil, reduce heat, and simmer 10 minutes.
- Transfer to a large pitcher. Add black tea bags and 7 cups cold water.
- Cover; chill at least 4 hours.
- Strain into another large pitcher.
- Stir in heavy cream and sweetened condensed milk until dissolved. Serve over ice.