Rubbishy Cookery

  The best matcha latté I’ve ever had (and I’ve had a lot of matcha lattés!) was from Lady Baker’s tea stand at the Charlottetown Farmer’s Market made by the fabulous former tea barista, Willow. Willow kindly shared her secret ingredient with me and now I will share it with you. Sweetened condensed milk. Now hush! 🤫  Ingredients:  In honour of this shared secret ingredient and out of loyalty to Lady Baker’s Tea, I continue to buy their matcha, but you can buy matcha almost anywhere these days. Directions: Heat some fresh filtered water but not to a boil. I have a kettle that can be programmed for specific temperatures and I’m using my “green tea” setting here: Alternatively, you can just boil your water and then let it cool down a bit. You don’t want to shock the delicate matcha with boiling hot water! Next, if you happen to have a device for stovetop steam foaming milk, get ‘er going: If you don’t have this milk steamer device, there are other ways and means to foam mil...

  This is a great tea to have when you’re battling a flu or cold bug, or if you just can’t get rid of a tagging post-RSV cough and have to go to a classical piano performance and don’t want to be that person coughing throughout the show. Hypothetically. Ingredients: Note the fancy turmeric “golden milk” powder blend. This is not necessary and plain ground turmeric will do. I just happened to be given this product by a friend who hated it and gave the rest to me knowing that I like weird stuff like this. And I do! Directions: Get a big travel mug and personalize it so that nobody will “borrow” it and you’ll never see it again: Heat up some water in your kettle to a less-than-boiling setting, if possible, or to boiling if it’s your kettle’s only option. Just don’t burn your mouth on top of everything else! Peel a chunk of ginger: Then cut it into thin slices directly into your mug: Add less than a teaspoon of turmeric powder—a little goes a long way: And a generous spoonful of honey,...