Tea Stains on Parchment

Every time I go to Whole Foods, I see heaps and bushels of odd fruits and vegetables I have never heard of before. Most people would pass by these, only casting curious glances, but I must know what these exotic delicacies taste like, what one does with it, what it looks like below its spiky shell. My last taste adventure was the rambutan. I thought it looked funny, like the prickly gumballs that litter the sidewalks at my grandmother's house, so naturally I bought one. Here's what I found out... The rambutan must be peeled, which is not an easy task The inside is white and slightly translucent like a lychee It was also quite squishy, like a lychee, and chewy There is a pit that is actually inedible and toxic. This pit peels and makes it very hard to eat this weird fruit Flavor: mild and slightly tart Although tasty, the rambutan is not worth the trouble it takes to peel and remove its shell bits. *Comment if you know the secret to unlocking these funny fruits.* S

Obviously any trip begins with a trip to Barnes & Noble to buy the latest edition of Fodor's so that you can make an informed decision on the important stuff: food. D.C. is no exception. Searching through the semi-glossed pages, I found a cheap lunch spot that was owned by none other than Top Chef alum Spike Mendelsohn. Partly fueled by my desire to meet a celebrity chef and partly from an episode of Unique Sweets featuring Spike's restaurant, I made my way to Good Stuff Eatery. Now, my obsession with The Cooking Channel finally paid off because I knew exactly what I had to order- milkshakes. Such a simple thing milkshakes are, ice cream, milk, and a good blending is all you need. The options at Good Stuff are wide and definitely unique, ranging from cotton candy to chocolate coconut. I opted for the toasted marshmallow shake (and took more than a few sips of my travel buddy's Vietnamese coffee shake). This shake...perfection. I have had my fare amount of shakes,

What do you do when you have about an hour to make a dessert for an impromptu dinner party? Or rather, what do you not do- don't use the oven (sort of). With time running out and limited ingredients in my arsenal, I came across a chocolate orange and lemon wafer cookies, and thus my pie was born. This is a very forgiving recipe and is very versatile, substitute flavors for what you have on hand; no one enjoys running to the store at 5. Preparation : 30 minutes Crust : about 35 lemon wafer cookies 2-3 tablespoons butter (melted) Filling : 1 package cream cheese (softened) 3/4 cup heavy cream 3/8 cup powdered sugar (sifted) Zest of one small orange Zest of half a medium lemon Splash (about 1/2 teaspoon) vanilla extract Topping : 8 chocolate orange slices 3 tablespoons heavy cream Preheat oven to 325F (I know, I cheated, but just a bit.) Start by crushing the cookies in a food processor until a fine crumb. Next, pour in the melted butter, adding the third tabl

Before I start, you should all know that I find most modern novels to be bland, over-done, a rehash of the same story, but sometimes I am pleasantly surprised. This post is about one of those surprises. I recently read The Swans of Fifth Avenue  by Melanie Benjamin, and I instantly fell in love! The story is centered around Truman Capote and his elegant swans, namely the perfect Babe Paley. The novel delves into Capote's relationship with his socialite friends and the subsequent scandal that rocked tabloids and the high society ladies that Capote betrayed. The plot is phenomenal, providing details that create a close connection between the reader and each of the characters.  I have grown so close to the story that I may have a minor obsession with Truman Capote, Babe Paley, and Slim Keith. Although the story will keep you enraptured, wanting to know more about the social life of the affluent ladies in the 50's and 60's, the novel is held back by one thing. Benjamin'

Every now and then I get the urge to just bake, bake something I've never made before. Today I'm sharing a slice of my newly found tart knowledge. 1. There are many options for crust: pie crust, graham cracker, or short crust. But all of these crusts have something in common- you have to get whatever dough you made into a pan and bake it. I used a short crust recipe which is akin to a shortbread cookie, but I ran into a problem. I rolled my dough too thick. Because it is like a cookie dough, you should make the dough thinner in the pan, otherwise you will have a thick, dense crust. I suggest rolling your crust, if a dough, instead of just working or into the pan with your hands. 2. The filling is the best part of a tart, at least in my opinion. Choose something scrumptious and don't skimp on it! Your tart will also have more luscious cream if you learn from my mistake and roll a thinner crust. Tip: add lemon zest to complement berries and cut through the sweet milkin

Warm blankets, a cozy fire, the feeling of dry parchment between fingers, sipping tea. These are the things that make life worth while. When the edges of your own world begin to crinkle, escape to the embrace of books. Or share earl gray with your friends, nibbling on tasty treats and the latest gossip in  Gone with the Wind . Or simply escape to Tea Stains on Parchment {tea~cuisine~literature} Join me for afternoon tea, Christina