When we were in our twenties a friend’s parents moved quite often over a short period of time. The reasons are not that important to the telling of this story, but what is key is the answer to the question asked by one of the guys in our group. “Mrs D., why are you moving again?” To which she replied “The carpets need cleaning“. Dave feels that my car is to be treated as a lease agreement and when the service plan is used up, the car is worth trading in. My standard answer as to why I got a new car is that the tyres need replacing! So, I was very spoilt to get a new car last month. The service plan was not quite used up, but the car really did need 2 new tyres. The funny thing is, despite the fact that I have never caused an accident, for the week I had to drive my old car knowing it was being traded in, I was a bit road nervous. And this time with reason as I was nearly taken out twice by drivers who did not look before reversing! And of course, the first week of having a new car is also quite something as you get used to all the new features and hope that no-one opens their car door into yours. If you are a regular tea drinker, it might take some time getting used to using herbs, fresh ingredients, spices and flowers in your teas. This orange and aniseed herbal infusion is a great place to start. Orange juice is something we are all used to drinking and the aniseed adds a great flavour dimension.
Orange And Aniseed Herbal Infusion
- 10 mls aniseed
- zest and juice of 1 orange
- 250 mls boiling water
- 20 g honey
- Place the aniseed and zest into the infuser holder
- Place the juice, boiling water and honey into the pot
- Leave to infuse for 5 minutes
- Pour into a cup and stir
- Sip slowly
Disclosure: I was sent the book to review by Penguin Random House South Africa and this recipe formed part of the review and is published with permission. This post is in line with my blogging policy.
What I blogged August 24:
- three years ago – Passionflower
- four years ago – Apple Cider Mackerel With Horseradish Mash
- five years ago – Gurnards With Mushrooms And Peas