Tag Archives: Research Road

Don’t Get Crabby With Me

March 1, 2017 By in Edible Fiction, Food From The Secrets of Dr. John Welles, Research Road, The Secrets of Dr. John Welles Tags: , , , , , , , , , , , , Leave a comment

dont-get-crabby-with-meI’m very excited to present today’s post for Edible Fiction in regards to my novel, The Secrets of Dr. John Welles. Although I won’t be making this recipe because the main ingredient has yet to come in season, I couldn’t resist sharing. My research on blue crabs yielded a wealth of knowledge and an enthusiasm for the dish, so I decided to post for two reasons: 1) You’ll want to be prepared for the blue crab season, and 2) Depending on where you live and/or your finances, you may want to turn this into a vacation.

In June of 1925, John Welles and his Aunt Prudence were planning his high school graduation party. They did so over a dinner of blue crab. When I initially wrote this scene, I assumed because they were on the coast, Maryland specifically, they would have eaten crab legs, and I stated as much. Please forgive my inlander ignorance. I corrected my mistake because I am a stickler for details in writing (Who Is In Your Details?). Research on this subject prompted a quick edit from crab legs to blue crabs and a visit to my local fish market, Klein’s Seafood.

I visited Klein’s to see what a semi-landlocked gal like myself could do.  I say semi because my state borders one of the Great Lakes, but alas, there are no blue crabs coming from this water source.  Fear not, fellow Ohioans, Klein’s receives blue crabs from the coast.  Seafood shops can have the crabs shipped live, but as one shop employee explained, many die during the trip and no one wants to buy the dead crabs.  So, Klein’s orders their blue crabs already cooked and ready to go.  Since I couldn’t purchase blue crabs to prepare for you, I decided to offer the next best thing.  I also dined on a white perch sandwich with lettuce and tartar sauce and six of the tastiest hushpuppies I’ve ever had, but I digress.

I could write an essay on blue crabs and the preparation thereof based on the articles I researched, but it would be easier and more thorough to direct you there. Don’t think me lazy; I simply don’t want to miss a single important detail regarding blue crabs. Once you read the articles, you’ll see why I suggested a vacation to Maryland. Not only is Maryland a wonderful place to visit for the historical aspect, the seafood restaurants featuring blue crabs and other produce from the ocean are worthy of a visit, too.

dont-get-crabby-with-me-2The first article, Maryland Crabs: A Guide to the East Coast’s Essential Summer Feast by Eater DC contributor Jamie Liu from June 5, 2015, provides an in-depth explanation on blue crabs from the how to the where of the blue crab season. I found this one to be easily understood and good for a blue crab novice such as myself. The restaurants mentioned were a combination of old and new establishments and ownership, but all had history with the Maryland crabbing industry.

And because I’m a conscientious writer against the overharvesting of natural resources as well as someone who loves the science behind anything we eat, Brenda and Glenn Davis’s article on the Life History & Management of Blue Crabs is most beneficial.

Also from Eater is this post, Eight Maryland Crab Houses Worth the Drive, by Tim Ebner from August 19, 2016. Complete with restaurant names including a brief description and address, directions, and a map, you can’t go wrong with this tidbit of information for planning your tour of crab houses whether you’re a novice or expert in the knowledge and eating of blue crabs.

Perhaps you’re thinking this is overkill just for one mention of blue crabs in a novel. Maybe, but I’d rather be accurate with my information than make a glaring error. Besides, if it sends people to Maryland for a visit, or even more to my liking, encourages them to buy my novel, so much the better.

Enjoy!

 

Welcome to The Apple Crate

February 13, 2017 By in Research Road, The Secrets of Dr. John Welles Tags: , , , , , , , , , , Leave a comment

welcome-to-the-apple-crateOne of the most well-known results of Prohibition was the speakeasy. In total rebellion against the laws meant to curb crime and drinking, speakeasies popped up almost everywhere from 1920 to 1933. According to one article I researched while writing my novel, The Secrets of Dr. John Welles, for every legal saloon operating prior to Prohibition, at least six speakeasies opened after Prohibition. With all that temptation, it was understandable that John and his two best friends, Sam and Claude, would end up in one of the illegal establishments pushing the boundaries of youthful adventure.  Here’s what I discovered while creating The Apple Crate, a speakeasy located below a grocery store owned by a gangster of my inventing, Leo Jenkins.

Like legal establishments and today’s clubs, some speakeasies offered entertainment in the form of singing or jazz bands. Entry into the club required knowledge of a password letting the doorman, often the owner or manager of the club, know that you weren’t law enforcement and to keep the government from finding the location. A personal introduction or presenting of a card may also have been required to ensure security against raids.

The term speakeasy came from a bartending term. To speak easy meant to act casually so as not to draw attention to oneself with quick, nervous behavior when purchasing illegal alcohol. Terms used to conceal the identity of bootleg liquor included coffin varnish, monkey rum, white mule, horse liniment, panther sweat, tarantula juice, and rot gut. Not very appealing names for the barely drinkable booze served, but it didn’t keep people from seeking out alcohol every chance they had.

Speakeasies were also known as a blind pig or blind tiger, but these terms were reserved for lower class establishments. There is debatable history surrounding these names. One story claims that entertainment involving pigs resulted in the first name. People supposedly paid to see the pig and a drink was thrown in for free. Blind tiger was purportedly the name used when the identity of the seller was concealed.

While gaining access to a speakeasy required connections, locating one probably wasn’t as difficult. They were everywhere in America and Canada, usually set up in stores and businesses, operating right next to or within legal establishments. Speakeasies were most common in New York where the famed 21 club had the extra security measure of safety switches meant to short circuit and deny access to all the of the doors that contained alcohol.

Because respectable women weren’t welcome in a public bar prior to Prohibition, many started flocking to speakeasies after the Eighteenth Amendment took effect. These women, easily recognized as flappers, would dance the night away to music performed by jazz bands.

Gangsters were often associated with speakeasies, the most famous being Al Capone, but luckily John and his friends didn’t encounter any during their night out. Hustling illegal liquor was an extremely profitable venture for gangsters, and many became quite wealthy at it. Unfortunately, many regular people also became rich by supplying the demands of thirsty Americans.

Some of the crazier methods of transport included hip flasks, hot water bottles, false books, garden hoses, carriages with babies placed on top, carpenter’s aprons, coconut shells, and in one interesting case, eggs. Supposedly, a creative soul emptied the eggs of their true contents and refilled them with liquor.

The interior of a speakeasy could range from the extremely elegant to an unsophisticated hole-in-the-wall. Depending on the success of a particular speakeasy, drinks might be served in appropriate barware or from chipped mugs. In either case, people ranging from the famous, wealthy, and artistic to the downtrodden streamed to speakeasies during Prohibition. The only thing that went away with the repeal of the Eighteenth Amendment was the crime involved with selling alcohol. Well, most of it anyways.  (See:  By the Light of the Silvery Moon)

The Hoopla About Chuppahs

February 7, 2017 By in Research Road, The Secrets of Dr. John Welles Tags: , , , , , , , , , , , , , , , , , 7 Comments

Beautiful white chuppa with red flowers for outdoor wedding ceremony.

When John Welles’s best friend, Sam Feldman, invited him to a party Sam’s mother was hosting, John was not at all enthused. Sam, who always had a girlfriend on his arm, wanted John to run interference for him as he dodged the girl his mother wanted him to meet. Little could either young man have predicted how captivating Abigail Cohen, called Babby, would prove to be. Not only was Babby beautiful, the young school teacher was intelligent, articulate, and poised. John began to rethink his opinion about dating Babby, but not in time. By the end of the party, Sam and Babby hit it off exactly as Sam’s mother knew they would. John did not begrudge Sam his good fortune. Rather, he and Claude Willoughby were the best men at Sam and Babby’s wedding.

Being Jewish meant Sam and Babby took their vows under a chuppah. A chuppah is a Jewish wedding canopy with four open sides. There are many traditions surrounding the chuppah, and they have changed throughout the years depending on an orthodox or modern interpretation.

The chuppah is usually a square of cloth supported by four poles. The fabric can be as elegant as silk or velvet, as simple as cotton or linen, or as important as an heirloom piece of lace or tallit belonging to a family member. The poles can be free-standing or held in place by friends of the couple. Either way, the poles should touch the ground. It is a great honor to be asked to hold the chuppah poles, and this role is often given to people very close to the couple.

Many couples like to decorate the chuppah poles and tops to match the theme of their wedding. Whatever material is chosen, be sure that it will withstand unpredictable weather conditions if the ceremony is outdoors. Ruining a family heirloom or the collapse of an unsteady chuppah will definitely spoil the wedding.

the-hoopla-about-chuppahs-2The purpose of the chuppah is to symbolize the new home the couple will create. At one time, the cloth chuppah was draped around the bride and groom but was later spread over their heads. Ancient rabbis compared the chuppah to Abraham’s tent during Biblical times. Abraham was famous for his hospitality, and since his tent was open on all four sides, travelers could enter from any direction.

The bride and groom are brought to the chuppah by both parents. The space inside the chuppah should be big enough for the couple, clergy, and a small table for ritual items such as wine and glasses. The bride will also need enough room to circle her groom without tripping or snagging her dress. Don’t forget to make the chuppah tall enough for the tallest person to stand under without hitting the fabric where it will drag in the center. Family and friends in the wedding party, including parents, often stand outside the chuppah. Afterward, the new couple can receive guests in their chuppah as a symbol of the love and openness of the home they will build together.

By the Light of the Silvery Moon

November 28, 2016 By in Research Road, The Secrets of Dr. John Welles Tags: , , , , , , , , , , , , , , , , , , , , 1 Comment

by-the-light-of-the-silvery-moonJohnny Welles believed the only thing he had in common with his father was a name. The elder John Welles, although present in body, was deficient in every way possible in his youngest son’s life. His father left the parenting of Johnny and his three siblings to their stepmother, Collie. While Collie’s influence in their young lives kept them on the straight and narrow path, their father’s absence had a negative impact, especially on Johnny. The effect would have far-reaching consequences and make Johnny question as an adult which was stronger in his life: nature or nurture.

John Welles the elder’s downfall was the result of his predilection for alcohol. His poison of choice, moonshine, also known as white lightning, hooch, homebrew, mountain dew, white whiskey, and white liquor, is a high-proof, distilled spirit often produced illegally from unlicensed stills. The liquor, rarely aged in barrels and coming in at 190 proof, is typically made with corn mash.

One source stated that the term moonshine came from moonrakers, used for early English smugglers and the clandestine nature of the operations of the illegal Appalachian distillers who produced and distributed whiskey. Another stated that it was due to the fact that distillers always worked at night. I suspect it’s a little of both.

Despite its illegal status, or perhaps because of it, John Welles the elder managed to make just enough money to indulge in his favorite addiction to his own detriment and that of his family. So why was moonshine illegal then and still today? Per Michelle Tsai’s 2007 post, Why is Moonshine Against the Law?:

Because the liquor is worth more to the government than beer or wine. Uncle Sam takes an excise tax of $2.14 for each 750-milliliter bottle of 80-proof spirits, compared with 21 cents for a bottle of wine (of 14 percent alcohol or less) and $.05 cents for a can of beer. No one knows exactly how much money changes hands in the moonshine trade, but it’s certainly enough for the missing taxes to make a difference: In 2000, an ATF investigation busted one Virginia store that sold enough raw materials to moonshiners to make 1.4 million gallons of liquor, worth an estimated $19.6 million in lost government revenue. In 2005, almost $5 billion of federal excise taxes on alcohol came from legally produced spirits.

If it weren’t for the harmful effects the high proof and often poorly produced liquor has on people, I’d vote in favor of the moonshiners as our government has done such a pitiful job of handling our taxes and doesn’t deserve any more of our money.

A Streetcar Named Opportunity

November 23, 2016 By in Research Road, The Secrets of Dr. John Welles Tags: , , , , , , , 2 Comments

a-streetcar-named-opportunity-2John Welles began his pre-med studies at the University of Maryland in October 1925. As excitement and anxiety competed for supremacy in the young man’s mind, his Aunt Prudence came to the rescue with a country-style breakfast guaranteed to calm her nephew’s fears. Yet John could not dismiss the troubling events of the past summer that marred his first day of school. Further adding to John’s frustration was Prudence’s insistence that her chauffeur drive him to school, an offer he declined in favor of taking the streetcar.

A fortuitous meeting during the ride brightened John’s day considerably. Seated next to him was an elderly gentleman who discerned John’s apprehensions and encouraged the young man to speak openly about them by quickly earning his trust. Little did John know that the chance encounter would positively influence the rest of his life.

a-streetcar-named-opportunityI’ll direct you to the Baltimore Streetcar Museum website as the source of information I used when preparing the scene above. Also useful is the post, A Brief History of Baltimore’s Electric Streetcars, on the Monument City Blog. In addition to the pictures I found for streetcars from this era, both sites were helpful in creating the location for one of the most important meetings of John’s life.

 

Answers to the Question Y

November 22, 2016 By in Research Road, The Secrets of Dr. John Welles Tags: , , , , , , , , Leave a comment

answers-to-the-question-y2The summer of 1928 was a busy time for young John Welles. Although his schooling was going well, he fought to maintain top spot in the grade standings just ahead of the lovely, yet annoying, Garland Griffin for whom he was developing serious feelings. Also on the young man’s mind was the odd behavior of one of his best friends, Claude Willoughby.

Claude’s personality was always fiery and his temper unpredictable, but as of late, John knew there was something more going on with his friend than Claude would admit. The truth of the situation almost becomes clear to John during an afternoon spent at the YMCA with Claude and their friend, Sam Feldman. What John discovers aren’t the facts in their entirety, but what he assumed was bad enough. Only later does the full truth come out, and by then, John has absorbed Claude’s secret as his own.

My research on the YMCA led me to the Y’s own history page. I’ll direct you there for a comprehensive overview, but I do want to point out some tidbits about this benevolent organization that I found to be most interesting:

In 1844, industrialized London was a place of great turmoil and despair. For the young men who migrated to the city from rural areas to find jobs, London offered a bleak landscape of tenement housing and dangerous influences.

Twenty-two-year-old George Williams, a farmer-turned-department store worker, was troubled by what he saw. He joined 11 friends to organize the first Young Men’s Christian Association (YMCA), a refuge of Bible study and prayer for young men seeking escape from the hazards of life on the streets.

Although an association of young men meeting around a common purpose was nothing new, the Y offered something unique for its time. The organization’s drive to meet social need in the community was compelling, and its openness to members crossed the rigid lines separating English social classes.

Years later, retired Boston sea captain Thomas Valentine Sullivan, working as a marine missionary, noticed a similar need to create a safe “home away from home” for sailors and merchants. Inspired by the stories of the Y in England, he led the formation of the first U.S. YMCA at the Old South Church in Boston on December 29, 1851.

I pressed on with my research because I needed to know what the YMCA was like specifically in the 1920s. What I came across confirmed something I had heard about on a television show back in the 1970s but assumed was intended to be a funny portion of the storyline: swimming nude at the Y. I’ll direct you to Eric Markowitz’s 2014 article, “Until Fairly Recently, The YMCA Actually Required Swimmers To Be Nude,” because it has to be read to be believed. While nude swimming may have been the standard in the 1920s, I’ll allow potential readers to envision the above-mentioned scene based on what he or she is familiar with in regards to swimming at the Y.

Undercutting the Competition

November 21, 2016 By in Research Road, The Secrets of Dr. John Welles Tags: , , , , , , , , , , , , , , , , , , , , , , , , , Leave a comment

June of 1925 was an exciting time in the life of John Welles. He had graduated from high school with honors and been accepted to the University of Maryland for his pre-med studies. With his Aunt Prudence’s help, John was one step closer to achieving his dream of becoming a doctor.

undercutting-the-competition-3For the occasion of his graduation party, Prudence guided her nephew on the decision of clothing and haircut. She had her reasons for showing off John to his peers, their parents, and most importantly, John’s own family. While the lanky teen bore the new look well, his appearance and success drove home Prudence’s self-serving point better than she could have predicted, and the results were disastrous.

undercutting-the-competition-2I always pictured John with undercut hair for this scene. The style, popular in Edwardian times, the 1920s, 1930s, and 1940s, resurfaced in the 2010s. Soccer star David Beckham sports the style as do actors Brad Pitt, Jake Gyllenhaal, and Michael Pitt when he portrayed Jimmy Darmody in Boardwalk Empire. Unfortunately, the style was also favored by the Nazis, but don’t allow that to deter you from considering it.

undercutting-the-competitionThe haircut is defined by long hair on top, parted on either side or down the center, with the back and sides buzzed quite short. Originally, undercut hair was considered a sign of poverty because one could not afford a barber capable of blending the back and sides with the top. The style, popular with working-class men and especially street gangs, was held in place with paraffin wax.

undercutting-the-competition-5Throughout the years, the style enjoyed slight variations. One such disaster was the result of combining undercut hair with a centrally-parted bowl cut, which was favored by fans of new wave, synthpop, and electronic music in the 1980s, and curtained hair, an atrocity worn in the 1990s. In England, some schools banned undercut hair because it was reminiscent of the cut worn by the Hitler Youth.

undercutting-the-competition-4Today, a myriad of products, including wax, pomade, gel, and mousse, exist to keep one’s undercut hair looking slick. There are also tutorials on YouTube for everything from how to cut the style yourself, what to tell a stylist when requesting the undercut, and how to achieve the look you desire for the long top portion. I do have to wonder, though, what the men and boys who originally wore the style, and wouldn’t use anything other than a comb and wax, would think of the inclusion of hair straighteners, hair dryers, and curling irons to the routine of maintaining an undercut.

A Stitch in Time

November 15, 2016 By in Research Road, The Secrets of Dr. John Welles Tags: , , , , , 2 Comments

a-stitch-in-timeIn December of 1918, the only thing on Marian Welles’s mind was a baby. She and James had tried to conceive throughout their first year of marriage, but to no avail. So it was with tears in her eyes that she accepted the beautiful, handmade quilt from her mother-in-law, Collie Mercer Welles, given as an anniversary present. Collie made the quilt from clothing James and Marian wore as children. She had the best of intentions, and a strong faith, when she created the quilt for her son and daughter-in-law. Unfortunately, Marian didn’t share Collie’s convictions, and the quilt was a stab of pain in her longing heart.

I received an amazing handmade quilt from my Aunt Inta as a wedding present, and I also inherited one from my Grandmother Huffman. Although they are different in style, both are heirloom quality works of art. I have also had the pleasure of sleeping under quilts made from scraps of fabric. These quilts aren’t created for their beauty, and yet as a non-quilter myself, I am still so impressed by the time that went into each quilt right down to the tiniest, perfect stitch. As I looked at the mismatched squares, I wondered where each one came from and marveled at how they found new life as a warm blanket.

I’ll direct you to Quilting in America for the history of quilts. The heritage is rich, abundant, and a worthy read. From alternative uses to perception of the craft throughout the decades, there is much in this article that I found quite interesting and hope you do as well.

Night on the Town

October 11, 2016 By in Edible Fiction, Food From The Secrets of Dr. John Welles, Research Road, The Secrets of Dr. John Welles Tags: , , , , , , , , , , , , , 6 Comments

night-on-the-town-2The Alexander cocktail features in my novel, The Secrets of Dr. John Welles, during the winter of 1927 when John and his two best friends, Claude and Sam, sneak away for a night on the town. Prohibition limits their choice of establishments where they might procure a decent drink, but the young men are looking for a little wild entertainment. Where they end up provides more than they bargained for in quite a few ways. I’ll leave you with that little teaser (I have to save something for the publication of my novel), and provide you with the recipes I found and my experience with the drink.

I don’t keep ingredients on hand for cocktails, so I ventured out with my best friend, Emily, to find a bartender who could make the drink for us. It took us three tries at different restaurants before we found one that had the ingredients to make an Alexander. The drink is old-fashioned, and only one bartender knew what we were talking about.

When you mention an Alexander, the drink that most often comes to mind is the brandy version with white crème de cacao.   Even if you don’t order a Brandy Alexander, this is probably what you will receive.

Brandy Alexander

¾ oz. brandy

¾ oz. white crème de cacao

¾ oz. heavy cream

Add all the ingredients to a cocktail shaker and fill with ice. Shake, and strain into a chilled cocktail glass. Garnish with freshly grated nutmeg.

But let’s tiptoe back a little farther in history to 1910 and Jacob Abraham Grohusko’s book, Jack’s Manual on The Vintage & Production, Care & Handling of Wines, Liquors, etc., which is supposedly the oldest reference to a drink called The Alexander. It sounds lovely and like it might have a bit of kick with the rye whisky.

Alexander Cocktail

75% rye whisky

25% Benedictine

1 piece of ice

Twist of orange peel. Stir and serve.

And let us not forget the 1916 mention in Hugo Ensslin’s book, Recipes for Mixed Drinks, which provides this version of The Alexander.

Alexander Cocktail

⅓ El Bart gin

⅓ white crème de cacao

⅓ sweet cream

Shake well in a mixing glass with cracked ice, strain, and serve.

So which drink would John, Claude, and Sam have imbibed during their night on the town? For recipes, I’m following the lead of Gary Regan in his 2011 article, Behind the Drink: The Brandy Alexander, but I’m putting the gin back in the drink as it was originally created.

The Alexander

The lovely Gretchen

The lovely Gretchen

2 oz. gin

1 oz. dark crème de cacao

1 oz. heavy cream

Add all ingredients to a cocktail shaker and fill with ice. Shake, and strain into a chilled cocktail glass. Garnish with freshly grated nutmeg.

Emily and I requested Tanqueray gin, and the lovely bartender, Gretchen, was kind enough to procure heavy cream from the kitchen to make our drink. The restaurant where we dined makes a Brandy Alexander with gelato, but we were striving for authenticity. In our opinion, the drink was delicious. Not too cloying, the flavor of each ingredient blended well, but they also remained well defined. The gin made for a light, crisp drink despite the cream. For the sake of research, we tried the brandy version.

Brandy Alexander

2 oz. Cognac or other fine aged brandy

1 oz. dark crème de cacao

1 oz. heavy cream

Add all ingredients to a cocktail shaker and fill with ice. Shake, and strain into a chilled cocktail glass. Garnish with freshly grated nutmeg.

The Brandy Alexander was also a delicious cocktail but with a titch more warmth to it. The flavor was richer which we attributed to the brandy. Again, the three ingredients complimented each other without losing their identity and becoming something else entirely.

Traditionally, the drink was served in a cocktail glass, sometimes called a champagne glass, and if you aren’t familiar with it, it’s the saucer style glass on a stem. Today, if you find a restaurant or bar that can make a Brandy Alexander, or the gin version, you’ll receive the cocktail in a martini glass.

For an interesting tidbit, Barry Popik, historian, states the cocktail was invented at Rector’s in New York. According to Mr. Popik, Troy Alexander, the bartender, created the white drink to celebrate Phoebe Snow, the fictional character used in advertising for Delaware, Lackawanna & Western Railroad. The snowy beverage was used to emphasize the fact that the railroad powered its locomotives with anthracite, a clean-burning variety of coal, and was backed up by images of Phoebe Snow in a snow-white dress. The Brandy Alexander was originally known as Alexander #2.

Cheers!

Suits Me to a Tea

September 27, 2016 By in Edible Fiction, Research Road, The Secrets of Dr. John Welles Tags: , , , , , , , , , , , , , 1 Comment

suits-me-to-a-teaI remember the first time someone asked me if I wanted regular tea or sweet tea. I was a teenager on vacation with my parents in North Carolina. I thought the best thing that would happen to me that week was endless basking in the sun and swimming in the ocean. Who knew that a counter person working the register at McDonald’s could bring such happiness to a Northerner from Ohio? Even better, the delicious beverage was served at every restaurant we visited during that trip. My family had discovered sweet tea and drank it by the gallons that week. We even purchased large cups of sweet tea to drink on the way home. The restaurant wasn’t out of sight before it was consumed.

Flash forward a couple of years to the advent of sweet tea reaching McDonald’s in Ohio and other restaurants as well. We Northerners were elated, but we had a few things to learn: keep your sweet tea refrigerated so it doesn’t grow bacteria and don’t try to pass off that junk in the beverage machines as sweet tea.

All this to say that sweet tea factored in to my novel, The Secrets of Dr. John Welles, the first time John met Sam Feldman and Claude Willoughby at the University of Maryland. John had been invited to visit Sam’s home along with Claude. While he instantly liked amiable worrier, Sam, John’s initial opinion of Claude was reserved at best. Claude sneaked bourbon into the sweet tea without John’s knowledge. When John took a large swallow, he choked on the presence of the strong alcohol much to Claude’s entertainment. The conversation that followed would either make or break their tentative relationship.

There are many recipes out there for sweet tea and the history is quite enjoyable to read. I had no idea that iced green tea was the original favorite. The following recipe is the one I had in mind when I wrote the above-mentioned scene. Of course, you can always put a splash of bourbon in yours; just remember to warn your guests first.

Sweet Tea

¾ c sugar (I use raw)

¾ c water

suits-me-to-a-tea-2Place the sugar and water in a saucepan, stir thoroughly, and bring to a boil over medium heat. Boil the mixture for seven minutes, stirring occasionally. Keep an eye on the heat so the syrup doesn’t scorch. You should attain a gentle, rolling boil. Remove from the heat, and set aside to cool.

10 cups water, divided

6 regular-sized tea black tea bags

1 pinch baking soda

Ice

Lemon slices (optional)

In another saucepan, bring three cups of water to a boil. Remove the pot from the range and place on a trivet. Add tea bags and baking soda, and steep for six minutes. Do not squeeze the tea bags when removing. Add the simple syrup and stir. Allow to cool to room temperature.

When the tea/syrup mixture has cooled, pour into a pitcher and add the remaining seven of cups water. Serve over ice with lemon slices if desired.

Enjoy!