Dare I say "pink Champagne"? No, I'd be shot down in a plume of flames …..So, I'll just say Pink Dry Sparkling Wine. Lovely and fruity and absolutely just the job for a roasted chicken at 4pm in the afternoon.
Into the box wine and found that the TWO. OCEANS Cabernet Sauvignon/Merlot is quite decent and has some body to it. The previous box wine, with a name I have forgotten just this minute, was like dishwater - I suppose was made to chuck into a punchbowl with lots of other hard tack.
I brewed a pot of Earl Grey and I must admit that with a dollop of sweetened condensed milk, I am feeling as though I am in England tonight (yet I know that I would probably be stoned for using milk out of a tube rather than a silver pitcher).
NO! Earl Grey was described as the "dust residue swept up from the floor" by a Master Tea taster. Ok, that's alright with me if the dust actually tasted like proper tea instead of hot cheap perfume. Breakfast tea is the only alternative tea we have found.. And if adding milk of any kind must be very strong. Our tea of choice is Five Roses or Pitco Tips. We always bring our own teabags to Paris. The 'breakfast tea' offered by cafes is very weak.
I have started brewing tea the nasty strong way -- putting the tea directly in the pot when I am heating the water. It turns nearly black then, which is how I like it. I also like to throw in a few cardamom pods.
Although I am not desperately poor, I have a terrible sense of re-using tea bags over at least twice. The first brew is our morning tea in bed, the second brew is pouring more boiling water onto those same teabags and microwaving the pot a minute or so for a cup at breakfast. 3 hours down the line it's morning tea and I microwave the teabags again and add one more fresh one and boiling water before another pot of tea is ready. I am horrified when a single teabag is used for only one cup of tea. Thats not the end for those tealeaves…..they go onto my compost heap and that's why my roses and veg look so healthy!