The cold feels colder than usual for me right now since I flew back home from Los Angeles on Sunday, where it was a steamy 37°C (which in Fahrenheit is like… a million) (98.6°F). I watched the crew set up for the Emmy’s that morning, dipped my toe on the red carpet (which was conveniently located right next to my hotel lobby), got promptly removed from the red carpet (HI MUM!!)… and then watched said carpet again later in the evening on the official telecast.
The highlight of the trip was Saturday where we were granted a full day of ‘free time’ before an evening staff event. Walking from Santa Monica all the way to Venice Beach, broken up with swimming, eating, drinking and generally having the best day.
Release 1,000 big personalities out on Los Angeles during a spectacularly sunny day… well, all of a sudden it was dark, I was covered in salt and sand, everyone was ordering their sixth plate of fully loaded nachos aaaaand… oh my god, weren’t we supposed to be somewhere right now??
Not our brightest moment. But it was still a wonderful and memorable day.
Still, I learned a lot on this trip (both on and off the beach), and I returned desperately busy- yes, but also reinvigorated about my job, my organization and my industry.
So- to recap… I am cold, I am tired, but I am inspired. Two out of three ain’t bad.
Warming spices, sweet, milky tea. It’s pretty much a Starbucks chai latte except way less expensive and way more delicious.
To think your average chic coffee shop charges ~$5 for the pleasure of something like this. If you buy these spices in bulk, I bet you can make a whole batch of this (5 cups) for less than $1.
All of this is especially good news for me since, in addition to cold, tired and inspired, I am also… much poorer than I was early last week. Ouch, Canadian dollar, why did you have to dip so hard right before my trip?
Oh well. Worth it.
|Homemade Chai|| || |
- 4 cups water
- 4 tsp sugar
- 1 cinnamon stick
- 1 tsp fennel seeds
- 2 small slices fresh ginger
- 4 green cardamom pods
- 4 bags Orange Pekoe tea (~5 tsp loose tea)
- 1 cup milk (almond, soy or other milk for vegan)
- Bring water, sugar and spices to a boil in a medium saucepan. Once boiling, reduce to a simmer and cook for 5 minutes.
- Remove from heat, add tea, cover and let steep for an additional 5 minutes.
- Add milk, heat through to warm and serve immediately, straining out the whole spices.