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New Tazo Tea Lattes at Starbucks: Thanks, But No Thanks
The tea bags for these tazo lattes are different than the regular tazo bags. It's full leaf tea, and it has a silky texture (like Harney and Sons tea.) Leaving the tea bag after the milk is added, while not to be preferred, is done for the sake of time. You would have to wait 3-5 minutes for your drink if they steeped the tea bag then discarded it before adding the milk.
But by saying the tea lattes are "just a normal cup of tea—bag and all—with sugar syrup and a bit of foam on top" I think the author is stating the obvious. According to the post, the sales pitch says: Full leaf black tea with citrusy Italian Bergamot and a hint of lavender. Sweetened with vanilla syrup and topped with steamed milk and velvety foam.
It sounds like the author got exactly what was promised, and I am confused by the evident disenchantment.
Cook the Book: Lidia's Italy
Spice rubbed quail with wild rice. You should have seen the butcher's face when I asked if I could special order quail! That's what you get when you live in cosmopolitan Livonia.
The Sweet Melissa Baking Book: Sweet Muffins
I made these muffins last night with pineapple. Instead of having chunks of cut up pineapple in them, I processed fresh pineapple and added that to the batter, and accordingly cut back on the amount of whole milk. They tasted great, but all my muffins sank in the middle. Can you tell me what I did wrong?
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Growing up, my Nonna would always have a primi piatti and a secondi piatti. Primi piatti would be a pasta or soup, and secondi piatti would be everything else, and you couldn’t have secondi piatti until your had finished your primi piatti. I would struggle, when I was little, to get through my soup so I could move on steak and salad and warm piadina. And I couldn’t believe my older cousins who would actually ask for second helpings of soup.
Nonna has been gone for 7 years, and I would give anything to ask for a second helping of pasatelli, a soup with noodles made of bread crumbs, cheese, lemon zest and nutmeg.