Chai Time

On a chilly night on the Central Coast a couple of weeks ago, there was a lot of discussion about chai. As it turns out, even with not so great ingredients, a delicious chai can happen. A hearty knob of sliced ginger and all the other warm herbs and spices are really at the cook’s whim. Make it yours. At the Ramen Shoppe in Oakland, they warm the milk throughout service on an induction burner. It thickens. Yum. I wonder how it is with coconut cream? Personally,  I like mine with Trader Joe’s soy creamer. 

 The chai can easily be re-heated, and stores well on the back of the stove or in the refrigerator. Enjoy the aroma!

Balsamic Vinaigrette Recipe, My Little Gift to You

I think I make the best vinaigrette dressing, except for my friend Kathleen, who just pours olive oil and vinegar right on the salad. I’m not sure why her salads are so good, but they are, and her other friends agree. This recipe for dressing is right out of “Who Wants Seconds?” and it is the best, unless you’re having Kathleen over for supper. Then let her bring the Salad.