Monthly Archives: November 2010

F’ing Band-Aid!!!!

No, not the kind for Darfur (although, I HATE their Christmas song–but that is another rant). The  adhesive bandage variety.

Band-Aids have changed a lot since I was a kid. First, they were all that putrid fleshy color and they’d take a layer of skin off with them.  Then, there was the run of the sort of canvas ones that get really fuzzy around the edges. They were made with super glue.  Now, we have the clear waterproof ones. I love those the best.  Because, you see, I wear a lot of Band-Aids. No, really, I mean A LOT of them.  I wear them on the tips of my fingers because I chew on my fingers.  And when my fingers get particularly sore, I cover them with Band-Aids. So, on any given day I look like Michael Jackson.

But, my problem with them is this–why can I not buy a big box of regular sized Band-Aids???? Nobody makes one. They are all boxes of bandages of various sizes. While I can use the smaller ones on my pinky fingers, there are always at least 10 in there the size of Tinker Bell’s bra. What the hell am I supposed to do with those??? I am compiling quite a collection. I suppose they will come in handy if I ever get stabbed by a very tiny sword.

(Oh, and I normally don’t use the Band-Aid brand but it wouldn’t sound right if I used Nexcares in place of Band-Aids.)

I’m what you call a taste maker. No offense, but you’re really more of a smell maker.

This is a little off the beaten path for my blog, but I found something tasty that I’d like to share with you.

I am a chai fanatic. You put chai spice on anything and I’ll try it. There used to be an Indian restaurant here that made great chai. I frequently get it at Starbucks. In the colder months, I sometimes make it at home.  I can never seem to make it as good as they did at the Sitar.  So, i  rejoiced when I recently found an excellent recipe for chai concentrate.  My apologies for not being able to remember which blog I found it on. I surf a lot of food blogs these days.

I have enjoyed the recipe in black tea and in coffee. It is not as sweet as you expect, I usually add one tea spoon of sugar. I also added a bit extra of the spices. I wanted the spice to be really strong.

 

Chai Concentrate

MAKES ABOUT 1 1/2 CUPS (ENOUGH FOR 28 CUPS OF CHAI)

Unlike many brands of chai mix, this one includes the sweetener and the milk. All you add is a mug of hot tea.

Ingredients

  • 1 14-ounce can sweetened condensed milk
  • 1 teaspoon granulated sugar
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg

Instructions

Empty condensed milk into a jar or plastic container with tight-fitting lid. Stir in the sugar, cardamom, cinnamon, cloves and nutmeg. Store in refrigerator.

To use: Brew a cup of strong black tea, such as Assam, then add two heaping teaspoons of concentrate or more to taste. Stir well until concentrate has fully melted.

To give: Pour into small jars with lids and tie with an attractive bow, or wrap the jar first. Attach a tag with instructions to keep the mix refrigerated and how to use it.

To keep: Store in refrigerator for up to 6 months.