A report from The New York Times about a shortage of black tea in Britain, due to shipping delays, dues to container ships avoiding the Red Sea [not red tea!], due to Houthi attacks, themselves connected with the unjustified suffering Israel inflicts upon Gaza civilians, in a war induced by the 07 October Hamas atrocities…
Read over the last week of 2022 and in the plane to India, three books by Katherine Addison, The Goblin Emperor and both volumes of The Cemeteries of Amalo. While the steampunk side is very light, the universe is rather well-conceived and the stories compelling, esp. the duology that follows a priest able to connect with recently deceased people, towards seeking murderers or scone recipes. Too much introspection and self-pity, too many descriptions of itineraries in an imaginary city, unnecessarily complicated names, but pleasant nonetheless, with a fascination with (imaginary) teas and tea-houses. I also read All the Horses of Iceland, which turned out to be an historical novel on an early Icelander’s trip to Mongolia and his bringing home the ancestors of the famed horses of Iceland. Very well-written and full of historical tidbits.
While visiting Ivan Vautier’s restaurant in Caen with a scallop menu was a continuation of a family (almost) tradition, I cooked very little over the period except for making my own garam masala from spices I bought in India. Put to use in weekly fish curries. I also tried to bake dosa (ದೋಸೆ), this very thin rice-flour crêpe ubiquitous in South India, but it ended up closer to a galette!
Watched most of The Good Detective, a rather conventional Korean TV series (meaning the same police stations, endless shots of police stations from outside, post-work dinner parties, intricate blackmail situations, widespread corruption, massive conflicts of interest, as in series earlier watched). But enough originality to keep me interested. And second-watched Belfast in the plane to India, a black-and-white film by Kenneth Branagh, focusing on a Protestant family during “The Troubles” and sounding (!) rather engaging, if possibly soppy (as sound was off).
Had a full week in Coventry for the first time in a while, thanks to my CDT masterclass on GANs and other acronyms. Arriving on a Bank Holiday in a Math Science Building only populated by a few graduate students. And stayed in an Airbnb rather than the traditional math house, which afforded me a picture of the local community as warmer and drier weather meant more people on the street in the evenings (and more lawnmowers as well). Including discovering that the traditional UK ice cream van [which I had first seen & heard in a Birmingham suburb in the mid 1970’s summers] had not gone extinct! One was touring the neighbourhood every night with the customary chime. (Also spotted what strongly looked like a home delivery of drugs, without the chimes.)
Read Half-Witch, by John Schoffstal, which I bought for no clear reason quite a while ago and only read in the past fortnight, maybe because I was somewhat put off by the unusual cover. The contents were unusual as well, a sort of modern take on a Grimm’s fairytale, with a complete lack of attention to realism, and a witty sarcastic tone for a coming of age story where a young girl manages goblins, witches, an hopeless Trinity, a similarly hopeless father, and plenty of nasty people, by outwitting them all. Also quickly went through two (Tor gifts) novellas A Psalm for the Wild-Built by Becky Chambers, which I enjoyed tremendously as a Zen tale, following a tea monk!, and Unlocked, by John Scalzi, which is a sort of prequel to Lock In I read eons ago. Where half-a-page viewpoints follows the unraveling of a World pandemic that first looks like a super-flu, follows air routes to reach all countries, had a high fatality and high contamination rates, and is kept under control by the massive investment of governments… Reading this in 2022 is presumably much more exciting than when it appeared, as the setting sounds prescient and follows to some extent what happened with COVID, except for the US President to react much more efficiently than the Agent Orange “in charge” at the time.
Did not cook the first green asparagus I found at the market, as they are great eaten raw in a minimalist salad. Also had a great spaghetti alle vongole in a local Italian restaurant, if far from an Italian pricing!
By chance, when looking for information on the film that usually appears on top of tea brews (!), I came upon this highly ranked blog entry of a security expert explaining how not to make tea. Which did not seem completely right in my tea-oholic eyes..! Not that the following rambling is of any relevance whatsoever!
On the agreement side, it is indeed hard to get decent tea in most places, the primary reason being a lack of understanding that very hot water is needed. The worst being these cafés where they bring you a cup of (definitely not hot) water with a tea bag on the side! I used to travel with my own kettle to avoid this issue, but I am striving to carry as little stuff as possible and hence gave up on that habit. Instead, I often take a thermos bottle that contains an infuser: all that is needed is hot water!
On the disagreement side, the obvious resolution of most complaints about poor quality tea, “herbal teas” that are not tea, tea bags in general, &tc., is to carry your own loose tea. It is light and keeps well and cannot disappoint. And can be brewed several times, especially oolongs. The section about milk is beyond discussion as tea with milk is another beverage altogether. I certainly enjoy drinking duh-wali-chai in India and am even making some at home from time to time, but otherwise I stopped putting milk in my tea during the first COVID lockdown. (Which also considerably simplified my tea consumption when travelling: all that is needed is hot water!) The main issue is however in using boiling water. Which is almost never recommended for brewing tea! Especially green and Darjeeling teas. Instead of using water above 90⁰, one should stay below 90⁰… Especially when running several brews. Not only this keeps the bitterness under control but it avoids loosing oxygen and CO² contained in the water.
As an aside, this film/sheen is the result of “an interfacial reaction of polyphenols and other components in the tea that bond with ions in the water”.
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