Tuesday Tea – Summer Sunset

Here it is for your drinking pleasure—the last teatail of the summer. But haven’t we had a great time creating, mixing, and drinking them? I know the Gibson Household sure has.

For this one, I turned to Ohio Tea Co. and their French Lemon Crème. Anyone who knows me knows how much I adore all things lemon. I’m actually a little surprised that it’s taken me this long to create a lemony teatail.

French Lemon Crème is delicious hot, but I wanted to see how well it held up when iced. The base of green rooibos is perfect for the addition of lemon peel, calendula, lemon wedges, and vanilla flavor. It brewed up a lovely deep orange and smelled heavenly.

As for which spirit to pair with the French Lemon Crème, that took a bit of experimentation. I must admit that I didn’t know exactly what I wanted from this teatail, and I certainly didn’t want to copy someone else’s recipe. I trusted that when I hit the right combination, I would know it.

But getting there took some time! Below are the combinations we tried en route to the perfect teatail.

  • Absolut Citron w/ sugar syrup – very herbal with a burn
  • Il Tramonto Limoncello – smelled and tasted like bubblegum
  • Il Tramonto Limoncello w/ sugar syrup – even more bubblegummy
  • Leinenkugel’s Summer Shandy – lost the flavor of tea altogether
  • Leinenkugel’s Summer Shandy w/ sugar syrup – syrup brought up the lemon flavor and smoothed out the bite of the shandy, but it still overwhelmed the tea
  • Oliver Lemon Moscato – too tart
  • Oliver Lemon Moscato w/ sugar syrup – mildly lemon but too bland
  • Woodford Reserve Kentucky Straight Bourbon w/ sugar syrup – warm and spicy but did nothing for the lemon flavor
  • Hendrick’s Gin w/ sugar syrup – creamy lemon flavor, smooth
  • St. Germaine Elderflower Liqueur w/ sugar syrup – bright floral and lemony

Contrary to what you might think, we weren’t even tipsy at this point. We did, however, start to get close to what we wanted in a teatail. I will admit, though, that we will probably revisit this one next year for more taste testing and tweaking of the recipe. Otherwise, we think you’ll enjoy what we decided upon for the time being.

Summer Sunset Teatail

6 t French Lemon Crème

6 c fresh water

1½ c raw sugar

1 c fresh water

¼ oz. St. Germaine Elderflower Liqueur

½ oz. Hendrick’s Gin

Bring the six cups of water to 212° F in a stainless-steel pot on the stove. While the water heats, measure out the French Lemon Creme tea into a large, mesh tea ball. When the water reaches the appropriate temperature, place the tea ball in it and cover the pot with a lid. Remember to turn off the heat below the pot (gas stove) or remove it from the burner (electric stove).

Allow the tea to brew for six hours, during which time it will also come down to room temperature. You may swirl it gently, otherwise do not remove the lid from the pot. The long, undisturbed brewing time ensures the tea is strong enough to stand up to the liquor you will add later without being bitter.

While the tea is brewing, add the raw sugar to one cup of water in a stainless-steel pot and stir to combine. Bring the mixture to a boil over a medium-high heat, stirring gently, until a rich syrup has formed. Remove from the heat, cover the pot with a lid, and allow the syrup to cool to room temperature. The syrup can be stored for up to a week in a sealed container in the refrigerator.

When the tea has brewed, you may swirl the tea ball once to ensure evenness of color. Remove the tea ball and discard the expended tea. Do not press out the contents into the brewed tea. Pour the tea into a glass pitcher, cover with plastic wrap, and place in the refrigerator until the tea is completely chilled.

To Prepare

In a cocktail stirring glass, measure ¼ oz. St. Germaine, ½ oz. Hendrick’s, and ½ oz. sugar syrup. Stir for about 15 seconds to combine.

In a drinking glass that holds at least 12 oz., place 4 ice cubes. Pour the spirits and sugar mixture over the cubes. Top off with chilled French Lemon Creme tea and stir gently to combine.

Let me know in the comments if you try Summer Sunset and how you liked it. Also, I don’t have a pretty picture of the finished teatail, but I do have one of the fruits . . . or rather spirits of our labor. Enjoy!

Not the Bread of Idleness

Summer is drawing to a close, but my desire to learn more about bread baking has not abated in the least. I continued to delve into challah specifically and met up with my friend, Paula Stevenhagen, who I have dubbed The Challah Queen. Our friend, Sherry Goodrich, also joined us, and we had the best day.

Sleepy-eyed Bread Bakers

Paula recently became interested in grinding organic grains, and she experimented with different flours either alone or in combination. Our home fellowship reaped the benefits of her labors and loved eating the challah she made every Shabbat. In no time at all, Paula had her recipe(s) perfected and produced challah that was substantial without being too heavy, flavorful, and delicious. Her challah is so satisfying that I could eat it as a meal.

In addition to her WonderMill grain grinder, Paula treated herself to another cool kitchen toy—The Ankarsrum, known as Sweden’s Iconic Kitchen Mixer. You must check this thing out online to appreciate it.

Paula does have a recipe, but I must tell you that she’s one of those bakers who just knows by sight and touch when to tweak her bread dough. In short, her recipe is not for the novice or anyone who hasn’t worked with freshly milled flour. In fact, while she was away for the past two weeks, I asked her for the recipe (I’d forgotten to get it the day we baked), and she texted three different recipes with inclusions and exclusions, and in the end, I told her we’d talk when she returned to which she texted back Amen.

Giving myself the summer off from writing while exploring other creative outlets recharged my muse, and as I sensed the approach of fall (I can feel and smell autumn in the air!) story ideas have started to surface in my mind.

I suspect I put up a writing roadblock for myself under the pretense of needing to research a particular issue. I wanted to portray sailing as accurately as possible in one portion of my current WIP, but as new ideas came to mind, I found a way around this detail and came to realize that it wasn’t truly about sailing. At least not as specifically as I had originally thought.

For now, I can let the sailing go and jump back into writing. No doubt, I’ll need to re-establish some writing goals and structures for myself and set some writing boundaries where others are concerned. It’s a balancing game, but it’s a challenge I’m up to with Adonai’s help.

But it is definitely time to start writing because the characters in my current WIP are starting to talk to each other again, which means I must get them out of my head and onto the page!

In closing, come join me and my fellow authors at Kern’s Home & Garden & Christian Bookstore at 2438 Canton Road, Akron, Ohio for a book signing! There will be food trucks for the Fall Open House and gorgeous mums as far as the eye can see as well as lovely autumn décor. See you soon!

The Reviews for Realm Are In

 

Heather is, first of all, a woman who loves Adonai and her family with all of her heart. She has a deep love for Israel and her congregation. Her book, Realm, will bless you, captivate you, and draw you close to Adonai.

~Dr. Jeffrey Johnson, President of Israel Today Ministries

 

Realm is the perfect blend of imagination, intelligence, and wisdom—a rare trifecta in modern literature.

~L. Grant Luton, Founder of Torah Today Ministries & Author of In His Own Words

 

This unpredictable adventure not only tells a stunning story but prompts deep thought about the important issues of life. It is a unique and wonderful book.

~Robin R. Luton, Author of Valor

 

Realm is truly a work of literary art. Via Gibson’s impeccable prose, the reader is drawn into the mysterious and dangerous world of Earth in the year 3039 and the Realm, which exists beyond ordinary human sight. Expertly woven into the storyline are lessons about honor, trust, character, love, loyalty, and redemption. In a world that tends toward individualistic self-absorption, Realm beckons us to enter another place—a place where such character traits are not just important, they are life itself. This is Gibson’s debut novel, and what a glorious debut it is. Bravo, HL Gibson.

~Deborah Edmisten, Winner of the Royal Dragonfly & Purple Dragonfly Awards & Author of the children’s book, A Nose Apart

Tuesday Tea – Blue Thunder

I can already smell fall in the air. It’s a wonderful experience if, like me, you are not a summer person. One thing that always helps me deal with summer heat and humidity is the expectation of drinking a delicious teatail. The great thing about the one I’m featuring today is that the flavors tiptoe close to those one would also enjoy during the fall. And if you’re like me in this respect as well, you enjoy drinking iced tea long into the cooler months of the year.

Once again, Ohio Tea Co. delivers with their Blueberry Crumble tea. Green rooibos is the base for currants, beetroot, cinnamon, blackberry leaf, lemongrass, and malva flowers. The aroma in the packet and when it’s brewing is spot-on for a blueberry muffin. Admittedly, I’ve never tried Blueberry Crumble hot because my tastebuds went straight to “What can I do with this iced?”

The hubby and I agreed that too many spirits in this tea would ruin the flavor, so we went to work trying to decide which one would enhance the tea. Vodka came to mind first because it’s so incredibly neutral, but we quickly discarded it because it can also be incredibly bland. Gin came to mind for me, but I think I was mentally guided by the picture on the packet, which looked very English to me, and gin always seems so English. Again, we discarded this option because gin would be too zesty with the tea ingredients.

“We need something warm in flavor to compliment the Blueberry Crumble tea,” I said.

That’s when we both exclaimed, “Bourbon!”

Woodford Reserve, which tastes of caramel and vanilla, slipped into this teatail as if it was made for it! It was warm and complimenting in flavor as well as warm on the backside but without the burn.

Coming up with a name for a teatail that is delicate and potent at the same time only stumped me for a moment. Blue Thunder as a name won the day, and we settled in to enjoy one or two more.

Blue Thunder Teatail

6 t Blueberry Crumble tea

6 c water

1½ c raw sugar

1 c water

½ – 1 oz. Woodford Reserve Kentucky Straight Bourbon Whiskey

Bring the six cups of water to 212° F in a stainless-steel pot on the stove. While the water heats, measure out the Blueberry Crumble tea into a large, mesh tea ball. When the water reaches the appropriate temperature, place the tea ball in it and cover the pot with a lid. Remember to turn off the heat below the pot (gas stove) or remove it from the burner (electric stove).

Allow the tea to brew for six hours, during which time it will also come down to room temperature. You may swirl it gently, otherwise do not remove the lid from the pot. The long, undisturbed brewing time ensures the tea is strong enough to stand up to the liquor you will add later without being bitter.

While the tea is brewing, add the raw sugar to one cup of water in a stainless-steel pot and stir to combine. Bring the mixture to a boil over a medium-high heat, stirring gently, until a rich syrup has formed. Remove from the heat, cover the pot with a lid, and allow the syrup to cool to room temperature. The syrup can be stored for up to a week in a sealed container in the refrigerator.

When the tea has brewed, you may swirl the tea ball once to ensure evenness of color. Remove the tea ball and discard the expended tea. Do not press out the contents into the brewed tea. Pour the tea into a glass pitcher, cover with plastic wrap, and place in the refrigerator until the tea is completely chilled.

To Prepare

In a cocktail stirring glass, measure ½ – 1 oz. Woodford Reserve and ½ oz. sugar syrup. Stir for about 15 seconds to combine.

In a drinking glass that holds at least 16 oz., place 4 – 6 ice cubes. Pour the spirits and sugar mixture over the cubes. Top off with chilled Blueberry Crumble tea and stir gently to combine.

Let me know in the comments if you try Blue Thunder and how you liked it.

Why WVU & Other Universities Need Creative Writing Programs

Please enjoy this guest post from Kori Frazier Morgan of Inklings Creative Strategies.


I had planned this week to talk about how to revise your writing through the lens of your reader. But sometimes, there are things that are more important than writing advice.

This is one of those times.

I am a graduate of the Master of Fine Arts program in creative writing at West Virginia University. On Friday afternoon, our community of alumni was slammed with the news that WVU plans to eliminate 32 programs, most of which are at the graduate level.

This is part of what they call their “Academic Transformation Initiative,” the goal of which is to “rethink academics for the future.” Led by WVU President Gordon Gee, the plan for accomplishing this is to “restate our relevance to current and future students and their families, stake our claim as a leader in innovative and purposeful research, and be ready and willing to adapt to an ever-changing landscape.”

The program I graduated from—which laid the foundation for my current work in arts ministry, author services, and independent publishing—is on the chopping block.

I graduated 13 years ago, but while these changes don’t immediately impact me, they do impact not just people I care about who have become friends, mentors, and encouragers even after I left, but current students and even the state of West Virginia as a whole.

As a result, the past few days have left me feeling unsettled and sick.

These people may lose their jobs.

Students may lose their chance to complete courses of study and take classes that may get canceled.

Most of all, my mentors who worked so hard to build something special may see it taken away.

The worst part is that there is no logic to it at all. The English department, as well as the World Languages and Literature department, which also stands to be eliminated, make WVU money. Information from the WVU Provost’s office shows that the two programs combined make the university over $3 million per year.

WVU is trying to reframe itself as “more relevant” by focusing on STEM programs. But by doing this, they are going to alienate students who want to pursue the liberal arts.

Also, we’re talking about West Virginia, which doesn’t have a lot of options for state education. If this were happening here in Ohio, say, at Ohio State, students could say, “Oh, okay, I’ll just go to Kent State/OU/Akron U.”

West Virginia students can’t do that. If they want to study foreign languages, literature, or creative writing, they will have to go to private schools or go out of state. And many of them won’t be able to afford that.

The stakes for this are high, and there is a lot more I could talk about regarding the damage this alleged “transformation” stands to cause.

But this is a writing blog, and I assume that many of you are wondering when I’m going to talk about something that’s directly relevant to you.

So, let’s talk about writing. Here are five reasons why creative writing programs are vital to the academic community and maybe even you as a writer.

Fostering & Discovering Creative Expression

I’ll never forget receiving the letter that I’d been accepted to WVU. I remember sitting in front of my computer in the apartment where I lived during my senior year of college drinking coffee with whipped cream on it and accidentally getting it on my face. After cleaning it off, I decided to go check my mail.

And there it was—an envelope emblazoned with the iconic “Flying WV” logo.

It was like getting my Hogwarts letter. I screamed and screamed. When I called my mom, she thought someone had died.

I was ready for the challenging experience of graduate school, but what I wasn’t prepared for was the discovery of how little I actually knew about creative writing. I was surrounded by students who seemed to know so much more than me and spent the first semester mostly feeling intimidated.

But gradually, as students and professors encouraged me to find my true voice and subject matter, I came out of my shell of insecurity. Having my work critiqued became an opportunity for growth rather than a chance of humiliation.

Most importantly, I discovered that my professors cared not just about my writing becoming the best it could be, but also about helping me reach my full creative potential.

Does that sound familiar to you? It should. Because Inkling Creative Strategies’ mission statement is to help writers reach their full creative potential so they can impact and inspire readers.

I learned that from the MFA program.

I recognize that graduate school in creative writing isn’t the right path for all authors. But those like me who desperately need guidance and community deserve a place to thrive and discover who they are.

In the process, it’s not just the students in the program who benefit. It’s the whole university community, which is impacted by the culture of its students.

Cultivating a Thriving Literary Community

Summer was my favorite time of year in the MFA program. I was usually taking an elective course amid the quiet campus and was busy writing, reading, and hanging out with my friends at my apartment complex.

But the best part of all was late July, when writers from all over the region and even outside of it would descend on campus for the West Virginia Writer’s Workshop. It was a four-day conference put on by the MFA program, which also brought renowned authors to WVU to teach and run workshops with attendees.

I had first learned about the MFA program by attending the conference, so it was special for that personal reason. But there was something magical about being with like-minded creative people, discussing our work together and listening to the wisdom of guest writers as they spoke about their craft and read their own work.

It was everything I normally loved about writing workshops crammed into four exciting days.

The MFA program kept this culture moving throughout the year, too. There were exclusive workshops with renowned authors, special presentations and readings from guest writers, and open mic nights with MFA students at a local coffee house and art gallery.

MFA programs bring budding writers up close and personal with the creative profession. It’s a hands-on laboratory where they get to collaborate with, learn from, and celebrate the community they have with professors, authors, and students.

Nurturing Critical Thinking and Analytical Skills

If WVU wants to be relevant to the future, this is the point where they most need to listen up.

Our society is desperately in need of people in all professions who can think critically, identify problems, and generate solutions that will bring change and make things run more efficiently.

Creative writing does this.

When you write a story, essay, or poem, you have decisions to make. You create a character, start with a phrase or image that attracts you, or recall a personal experience you feel compelled to write about.

Then you have to develop that character and put them in some kind of setting with a conflict. You have to choose when to break lines in a poem, which words to cut, and create imagery that will make it concrete for readers. You have to figure out how to take something very immediate that happened to you and make it relevant to the reader.

All of this requires you to think critically about your own work, analyze the problems it has, and determine how to solve them.

It isn’t even just about your own work. It’s about your fellow writers’ work, too. That’s what workshops are—you get to share what you’re working on, see how it’s currently hitting readers, and then find ways to make their experience better.

People mistakenly think that a creative writing program is just about people sitting in a circle around a campfire singing “Kumbaya.” In reality, it’s a deeply analytical act of detaching yourself from your creative work and understanding how it can best do its work in your reader.

Preparing Students for Professional Success

One thing about being an English major is that you always have to be prepared for someone to crinkle up their nose, raise their eyebrows, and say . . .

“So . . . what are you going to do with that?”

When I was in college, this made me really mad. But gradually, I discovered that these people weren’t trying to be malicious. Because creative writing doesn’t have a specific career track attached to it, they genuinely didn’t know what to think.

Creative writing degrees such as MFAs actually offer untold opportunities to succeed professionally. In the time since I graduated, I’ve held the following careers:

  • College instructor of composition, communications, public speaking, creative writing, and professional writing
  • Content creator for educational projects from Shmoop.com, The Economist, and McGraw-Hill
  • GRE verbal component tutor
  • Copywriter
  • Content specialist
  • Independent author of two books
  • Creator of an independent publishing imprint
  • Entrepreneur

It would be easy to look at that list and think, “Well, not many of those careers are directly related to creative writing.” I beg to differ.

As I mentioned earlier, creative writing is critical and analytical work. In fact, it’s next-level critical work because you’re creating something out of just words, observations, and experiences.

There are no directives, no standard operating procedures, and no direct supervisors—not even your professors.

I’ve found that since I’ve experienced so many strategies and moving parts to storytelling, tasks like content creation and copywriting are actually pretty easy.

No one should ever brush off a creative writing degree because of assumptions that the only job available is to sit in a tower somewhere and write a novel.

Yet, that’s what West Virginia University seems to be doing.

I know this blog post probably exhausts you and you wish I’d just talk about character development or something.

But without my MFA, you aren’t even reading it, because Inkling Creative Strategies wouldn’t exist.

Want to Support the WVU Creative Writing Program?

If this post has grabbed your attention, there are a couple of things you can do to fight for the WVU MFA program and creative arts education in general.

The most important thing you can do is write to the powers that be. They are:

Mary Anne Reed, Provost – maryanne.reed@wvu.edu

Mark Gavin, Associate Provost -mark.gavin@wvu.edu

Tracy Morris, Associate Provost – tracy.morris@mail.wvu.edu

President Gordon Gee – Gordon.Gee@mail.WVU.edu

You can also sign this petition and help generate awareness in that manner. Thank you.

Fall Open House & Book Signing

I am excited to announce a Fall Open House & Book Signing. Join us Friday & Saturday, September 8 & 9, 2023, from 10 AM until 4 PM at Kern’s Home & Garden & Christian Bookstore, located at 2438 Canton Road, Akron, Ohio. There will be food trucks, a great selection of fall plants, and a wide array of books for sale by some of your favorite local authors.

I’ll be presenting coupons for Kern’s Home & Garden & Christian Bookstore with the purchase of Realm.

 

Tuesday Tea – The 1812 Teatail

Summer may be winding down, but the Gibson Household is still in creative mode as far as teatails go. Today’s feature has been a favorite for a couple years now, and while we couldn’t agree on a name, it’s always been the 1812 Teatail as far as I’m concerned. I’m going to pose a contest to see if anyone can figure out why I named it the 1812.

Ohio Tea Co.’s Berry Sangria is the base for this lush and juicy beverage. It smells heavenly, looks gorgeous, and tastes amazing when iced. I admit that I bought it on a whim because I tend to lean toward black teas for drinking hot and often shy away from anything fruited. Still, Ohio Tea Co. caught me with the ingredient list as well as the photo on the canister.

In short, Berry Sangria tea is summer in a glass, and as the main part of the 1812 Teatail, it rocks! Pyotr would approve.

1812 Teatail

6 t Berry Sangria

6 c water

1½ c raw sugar

1 c water

Stoli vodka

Chambord

Bring the water to 212° F in a stainless-steel pot on the stove. While the water heats, measure out the Berry Sangria tea into a large, mesh tea ball. When the water reaches the appropriate temperature, place the tea ball in it and cover the pot with a lid. Remember to turn off the heat below the pot (gas stove) or remove it from the burner (electric stove).

Allow the tea to brew for six hours, during which time it will also come down to room temperature. You may swirl it gently, otherwise do not remove the lid from the pot. The long, undisturbed brewing time ensures the tea is strong enough to stand up to the liquor you will add later without being bitter.

While the tea is brewing, add the raw sugar to one cup of water in a stainless-steel pot and stir to combine. Bring the mixture to a boil over a medium-high heat, stirring gently, until a rich syrup has formed. Remove from the heat, cover the pot with a lid, and allow the syrup to cool to room temperature. The syrup can be stored for up to a week in a sealed container in the refrigerator.

When the tea has brewed, you may swirl the tea ball once to ensure evenness of color. Remove the tea ball and discard the expended tea. Do not press out the contents into the brewed tea. Pour the tea into a glass pitcher, cover with plastic wrap, and place in the refrigerator until the tea is completely chilled.

To Prepare

In a cocktail stirring glass, measure ½ oz. Stoli vodka, ½ oz. Chambord, and ½ oz. sugar syrup. Stir for about 15 seconds to combine.

In a drinking glass that holds at least 16 oz., place 4 – 6 ice cubes. Pour the spirits and sugar mixture over the cubes. Top off with chilled Berry Sangria tea and stir gently to combine.

The 1812 is ready for sipping. Let me know in the comments if you tried this teatail and how you liked it. Don’t forget to weigh in on why I named this one the 1812 Teatail.

You, Me, & Us

Today marks thirty years of marriage for me and William. As we talked about the time we’ve been together, we realized that we’ve spent more years as a couple than as singles. That alone is a huge blessing. Will is fond of saying that marriages lasting as long as ours are rare these days, and I would have to agree.

I love our life together, the home we made, the marriage we built. I enjoy memories as landmarks in time. And sometimes, I tally our years together a little differently than just marking days on a calendar.

Such as all the houses we’ve lived in. One. We started in this house, and God willing, we’re going to finish here, which is quite fine with both of us because we hate moving. Our little home has always been the right size for everything we needed. Sometimes it was just the two of us, and other times we packed our tiny home with friends and family. In either case, we experienced true joy.

I could also count the children in our life. Again, one. But what a son he is. We waited seven years for him, but he was worth it. He spent a little over twenty years with us during our walk toward thirty. Fortunately, he lives close enough to pop in for a visit. Mostly when he needs to use the washer and dryer and occasionally for food.

Then there’s our one grandbaby. He’s a sweet, little fella who starts kindergarten in a couple days. No, he’s not the child of our only son, but he couldn’t belong to us any more even if he had been born into our family. That fact is not up for dispute.

I suppose we could add up our time together with all the pets we’ve loved. Three dogs, eighteen cats, twenty-two parakeets, two rabbits, twenty-one tanks of fish, and two bowls with bettas. I also think of the wild birds we feed as ours, and recently, I’ve been feeding stray guinea fowl. I still don’t have a horse.

Will and I never stray too far from home. We tell people that we’re stay-cationers. Our idea of vacation is eating out every evening and sleeping in our own beds every night. Sprinkle in zero responsibilities (except for feeding whatever pet(s) we own in the moment), long drives, coffee shops, ice cream shops, what we like to call retail therapy, and that’s just about as perfect as a vacation can get for us.

While Will’s passion has always been fishing, I never got the hang of it. Instead of him wasting his time untangling my line, I take a lawn chair and book because reading is my passion. We realized that it wasn’t about doing what the other person liked. It was about simply being in each other’s presence.

We’ve definitely grown spiritually. Our walk with Adonai is so much more than we ever thought it could be when we first dipped our toe in the well of faith. There were some serious battles, but they made us the strong people we are today. It’ll be interesting to see what Adonai has in store for us next.

One thing I can honestly say about being married to Will for thirty years is that our marriage never lost its sense of excitement and wonder. I’m just as happy to be doing life with him today as I was the day I said, “I do.” I made a promise to him all those years ago that if he came along with me as an equal partner that I’d do everything I could to make life an exciting ride. I’m looking forward to making sure our next thirty years are just as good if not better.