Monthly Archives: August 2023
August – The Sunday of Summer
Hello, Realmers! I flew solo this past Shabbat preparation while making Robin Luton’s challah recipe. If you haven’t tried your hand at challah, Robin’s recipe is a great place to start and can be found as a link in my blog post My Summer Vacation by HL Gibson.
So, the first lesson I learned when making challah is to never be too busy with other stuff. Neither a well-organized list of things to do nor past bread baking experience kept me from making a crucial mistake with my challah. For next week, I’m going to eliminate any activity and errand that isn’t Shabbat specific and guard my time with Adonai. The experience reminded me that when I make mistakes, I serve a gracious God who is patient and compassionate, who wants me to learn and succeed.
The verse in Torah about man not living on bread alone instantly came to mind, and I understood the lesson that just as I need to become familiar with the challah recipe so that I don’t make mistakes, I need to become familiar with Adonai’s Word so that I don’t make mistakes. Repetition leads to familiarity and familiarity produces understanding and understanding leads to wisdom.
Other exciting things taking place during my vacation from writing include two concerts performed by the Cleveland Orchestra at Blossom Music Center, tickets courtesy of my Aunt Mary Alice. The first was Debussy followed by Sibelius. Both evenings were absolutely magical, and the hubby and I are seriously considering season tickets next year. We had forgotten how peaceful and civilized such performances are and cannot wait to attend again.
I received my new book, The Way of Life by Toby Janicki, but before I allow myself to even remove the shrink wrap, I’ve made the promise to myself to finish with my study of The Rivkah Remnant. Several friends also ordered The Way of Life, and from what they are already saying about it, I’m getting excited to read it myself, and I can see another book study on the horizon!
If you follow me on Facebook, you’re probably aware of my drama with stray guineafowl that are wandering in our neighborhood. There were eight originally, but one has gone missing. I’ve taken to feeding the high-strung buffoons, and while they sound like a cross between a turkey, crow, and velociraptor, they’ve captured my heart. I worry they’ll be hit on our busy road or that our neighbor’s mean dog will attack them. My goal is to secure them in some sort of pen before winter sets in. Wish me luck.
More exciting news—I’m getting ready for another book signing in September! A friend who owns a florist shop/greenhouse/giftshop and bookstore agreed to host me and other local authors. The event is going to be great with food trucks, and of course, gorgeous, colorful mums for purchase in the greenhouse. This is one event you won’t want to miss.
That wraps up this week’s report. Enjoy your summer, stay cool, and remember to grab your copy of Realm. It’s not your average beach read.
Quotation Station
Tuesday Tea – The Huntsman
This one is for the men! I’ve crafted a teatail that is husband and son approved. Not that they haven’t absolutely enjoyed drinking the previous ones, but The Huntsman is clearly their favorite. Hence the manly name in honor of the spirit that backs this teatail.
I started with Root Beer Rooibos from Ohio Tea Co., which I tried hot and admittedly did not enjoy. I knew this tea was meant for cooler things such as iced tea. What I loved about the tea was the rooibos perfectly blended with ginger root, anise seed, cinnamon, cardamom, clove, pepper, fennel, sarsaparilla root, licorice, red peppercorns, black peppercorns, and star anise. What’s not to love?
Following the directions below for some smooth sipping with my latest teatail, The Huntsman
The Huntsman Teatail
6 t Root Beer Rooibos
6 c water
1½ c raw sugar
1 c water
Jägermeister
half & half
Bring the water to 212° F in a stainless-steel pot on the stove. While the water heats, measure out the Root Beer Rooibos 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. Jägermeister and ½ oz. sugar syrup. Stir for about 20 seconds to combine.
In a drinking glass that holds at least 16 oz., place 4 – 6 ice cubes. Pour the Jägermeister and sugar mixture over the cubes. Top off with chilled Root Beer Rooibos tea to within one inch of the rim.
Slowly pour half & half over the back of a spoon to within half an inch of the rim, creating swirls as the thicker liquid sinks into the drink.
The Huntsman is ready for sipping. Let me know in the comments if you tried this teatail and how you liked it.




