Chai

I found a great looking recipe here at Back to her Roots. I have been enjoying more and more tea lately, but I haven't been able to give up the richness, and fullness that the coffee gives to me. This recipe looks promising to me in that richness regard. I can't wait to make this for my good friends and my loving husband.

2 c. water

1 black tea bags
1 cinnamon stick
2 whole cloves
1/4 tsp ground ginger
6 cardamom seeds, crushed
2 c. milk
1/4 c. sugar
Cinnamon for garnish

Bring first six ingredients in a medium sauce pan to a boil. Reduce heat, cover and simmer for 5 minutes. Add in milk and sugar, bring back to a boil and remove from heat. Strain into mugs, sprinkle with cinnamon and serve.

Makes 2 large mugs or 4 small.

Click over to here to see a more detailed approach. Plus wonderful pictures, that I am very jealous of, but none the less, its her recipe and not mine. Enjoy

Moldable

Recipe for homemade Play-dough

Ingredients

• 1 cup flour
• 1/2 cup salt
• 1 cup water
• 2 tablespoons oil
• 2 tablespoons cream of tartar
  

Directions:

Mix flour, salt, cream of tartar, and oil, and slowly add the water. Cook over medium heat, stirring until dough becomes stiff. Plop on the counter and let cool. Knead the dough with your hands until a pliable

This is the recipe I used to make our first attempt at the moldable fun that kids love. I enjoy making my kids something to learn from. I would like to think I can teach my children life lessons as well as math and science. I just hope and Pray daily that I can be an example of God's everlasting, unconditional Love and Forgiveness.

Wat?

I am needing to learn a new culture, but not a full immersion culture. I just need enough information to tell my children later in life about their culture. I am hoping to incorporate a few side dishes into my regular cooking routine. Not that I have a routine about cooking, but just a loose rotation, with some experiments. I enjoy cooking so much that my loving husband has gotten me cooking classes for our anniversary. Cool huh? So I am gonna try to make Atakilt Wat, a cabbage-potato-carrot stew. It is traditionally served over injera, but unfortunately I am not gonna attempt that at this time. I am gonna mix up some butter with some spices to make the nitr qibe, instead of ghee.

So the ingredients needed are:

• 3 tbsp olive
• 1 medium onion, halved and thinly sliced
• 1 small head of cabbage, sliced 4 medium carrots, sliced thick on the bias
  
• 4 medium potatoes, scrubbed and chopped
• 5 cloves garlic, minced ( I will use a press)
• 1 (1-inch) piece fresh ginger root, finely minced
• ½ tsp. curry powder
• ½ tbsp. ground turmeric
  
• 1 pinch ground cardamom
• ¼ tsp. paprika
• ½ c. water
• 1 tbsp of the spice mixed butter
  

And the instructions:

Heat the oil in a large pot over medium-high heat. Add all the veggies. Cook until softened, stirring often. Add the garlic and ginger, and cook for 1 minute. Stir in the spices and water, cover and bring to a boil. Remove the cover and stir well, then lower the heat, cover and simmer until the vegetables are tender and the liquid has reduced completely, about 25 minutes.

And like I said earlier, it should be served warm over injera, but I am gonna attempt to make it a side dish to some chicken or beef.