It was a week of culinary serendipity.
One day I'm reading Madhur Jaffrey's top 100 of Saveur piece on fresh turmeric, a few days later I'm at Paris' Passage Brady in front of a bin of the stuff.
One day I'm reading a blog about making ice cream with condensed milk and cursing the universe that I can't find it here. Several days later, Veronica tells me that she adds it to horchata and I need to scope out the part of the grocery store I'm not as familiar with - the unrefrigerated milk section.
And so, one serendipitous week and a few days later, I am the queen of rhizome teas.
After taking Katie and Veronica on a spice run to make homemade chai, I remembered Ginger Tea and with the canned milks find, fled home for a quick blended brew. It's deep with ginger and smoky with black tea and that earthy undertone of sweetened condensed milk and one of the best teas I know.
Today, I returned to my less familiar rhizome and peeled a knob to make sure it was the orange yellow finger-stainer that I thought it was. A faint Dr. Weil-said-that-Okinawans-live-to-be-100-because-they-drink-it-daily memory and several Internet searches later, I boiled it with a few cups of water and one cardamon pod. One cup later, I'm a fan.