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Ever since I can remember, I've been fascinated by the diversity of culture, language and people groups on our planet. When I joined an international humanitarian aid organization, one of my colleagues became like a sister to me in a short amount of time. An American, her family migrated from Chennai, India when she was young. On one assignment, we were relocated to Uganda due to regional unrest where we were living. We searched high and low to drum up the ingredients to make her family's version of Masala chai, a treat from the daily realities of our working environment . I love the mix of spices, sweetness, and creamy milk taste, drinking it hot especially at breakfast.
My husband and I traveled to Mexico for our honeymoon. We spent a few days in Isla Holbox. We didn't know that saturday night over there is a big party for everyone. Everybody hits the streets, there's street food carts in the central plaza, people go to one bar to the next.
We found that little second-story terrace, very intimate, where we could see the whole street, they had a 2 for 1 promotion on margarita. We had a blast!
My Fave Memory from my childhood years in South Africa is sitting under the Almond trees in my Gran’s garden drinking tea, chatting about our day and eating home made jam tarts. My favourite part of this tradition was after we’d all drunk our tea Gran would read our tea leaves! I thought she was magic!
Jägertee, also known as "Jagatee", is a typical Tyrolean (Austria) specialty that 19th century foresters, hunters and rangers used to drink.
Jägertee is a hot drink originally made with black tea, herbal extracts, fruit alcohol and the "Inländer" national rum.
Here is a variant recipe that is made with kirsch (cherry brandy) also popular in Alsace, France.
The illustration was drawn on paper with india ink, and digitally colorized on Adobe Photoshop.
Sorrel drink is so delicious, it has a sweet tangy flavor! This drink is most popular in the Caribbean around Christmas time. I would sit at the table and help my granny cut the top part of the flower off and discard it with the green seed. The shape of the discarded part looked like a green and red acorn. I always thought it was a fruit but it is in fact a species of hibiscus. I enjoyed seeing the whole process and helping. After boiling and then straining the juice, we would add sugar and let it sit for a couple of hours, refrigerate it. We would then enjoy an icy cold refreshing glass of sorrel drink.