I tried the chai last evening, as a replacement for my golden milk, and it went pretty well. The mix is a bit heavy on pepper for my taste, but it's a great improvement to hold down the sweetening. Just enough sugar to oppose the spices is fine for me.
You use just a couple of teaspoons of the spice mix, simmer several minutes in a milk and water mix, strain and drink.
I might start trying out my own mixes. There's no ingredient list with this mix, but I identified cloves, cardamom, fennel seed, coriander seed, caraway seeds, nutmeg, ginger and the base black tea, very finely ground tea though, not the big leaves. All of which I have.
And I found out how to dry the mix after use, by accident. I'd emptied the strainer back into the pan, thought it was switched off. Well, it was on the lowest setting. Good thing I went in there later, before the pan burned through.
So I now have a little collection of dried spices which might work nicely the next time I make crackers. They still have flavor but it's muted, after what it's been through.
Today was a pasty day, mushrooms, hot sausage, onions. This is enough for two filings.
And it was a day for while I'm at it cooking, meaning the oven will be at 400°f for the pasty baking, so I may as well roast a head of garlic while I'm at it. Pasties need about 20 minutes, garlic nearer an hour.
So the garlic, muffled in foil, drizzled with olive oil, then completely enclosed, set into its own pan, went in while the dough was resting.
Today's dough, it's different every time, was lovely to handle, velvety, not sticky, just a treat. I rested it only 20 minutes, not the official hour, but I wasn't making tortillas, so I think that counts. And I pretty much guessed the quantities.
I remembered at the last minute that I needed Parmesan cheese. And that it was solidly frozen. So I thought arghgh, then, wait, I bet my microplane will work for this. I mainly use it for zesting. And it did work lovely.
Then when I was cleaning up afterwards, I noticed on the blade guard