To paraphrase Willie Nelson—On the road again, making blogs with my friends again. Are you singing along with me? A few years ago I was blogging under the flag of Tea Grand Central. Now I am doing The Blog (sounds like a new dance) under Wild Goose Tea, which is the name of my new green tea brand. In addition I have a new line of all natural green tea infused beauty products called Wild Goose Silk .
I am truly inspired by my company motto, Celebrating life from the inside out. These products are a manifestation of that motto.
The journey from Tea Grand Central to Wild Goose tea was a long one with several convoluted plot twists, but not interesting enough to be picked up for a prime time mini-series, so dear friends I will spare you. Besides all of that was ‘then’ and I am raring to explode into the ‘now’,
I am bursting with excitement with the runaway development of tea and food pairings. I love the ongoing fun I have experienced in pairing food with wine. When I read my first itty bitty article about the focused pairing of tea with food, I had a BINGO moment. My eyes lit up like pinball machine. Wow I want to do that too! And so I am. Being a verbal woman I of course want to talk talk talk about it, hence this blog.
In my menus under Tea Time I have a full blown high tea called A Cherry Tea for a Gray Day. It’s perfect because it is a gray day. I am not fond of the color grey. I think it’s because I am always conflicted which way to spell it—-gray or grey. Doesn’t it seem logical that it would flat out be gray? The pronunciation tells you how to spell it for heaven’s sake. But hey when does logic and how the word sound make any consistent difference with the English language. I lost that battle back in elementary school.
Back to high tea, so since I do not have a tea table of guests I am only making three of the recipes. I made the brie sandwiches first because I was hungry for lunch and I had another person here to help me eat them. I love this sandwich for several reasons. First it’s quick and easy and I often have the ingredients on hand. Secondly mixing the mayonnaise with mango chutney and a dip dab of Dijon mustard is ambrosia. That combo is a unique adventure for my tongue. I use Cross & Blackwell’s Major Grey Mango Chutney. I could eat it out of the jar. Yum!
Lastly the juxtaposition of textures of the chicken, brie and apple is delightful. With the sandwich I paired Wild Goose Zen Mei Green Tea. Give is a try and see what you think.