black tea + cinnamon = tastes like chocolate!
(In classic graduate student fashion, I got lazy and hungry at my desk and poured a Quaker Oats Cinnamon Spice instant oatmeal packet into the remainder of my cold cup of tea to make this discovery)
I'm reading COOKED by Michael Pollan and learning many food tidbits (and getting excited about making fermented things to cultivate my gut microbiome). The relevant tidbit here is that we can perceive scents through both our noses and our mouths. The latter is called "retronasal olfaction", as in, I am retronasally olfacting chocolate odors in my cold wet breakfast.
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It was summertime in Palo Alto this weekend. Sun tea on the porch all afternoon Saturday and lemons from the front yard. (They're prettier to look at than to eat, sadly).
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(In classic graduate student fashion, I got lazy and hungry at my desk and poured a Quaker Oats Cinnamon Spice instant oatmeal packet into the remainder of my cold cup of tea to make this discovery)
I'm reading COOKED by Michael Pollan and learning many food tidbits (and getting excited about making fermented things to cultivate my gut microbiome). The relevant tidbit here is that we can perceive scents through both our noses and our mouths. The latter is called "retronasal olfaction", as in, I am retronasally olfacting chocolate odors in my cold wet breakfast.
It was summertime in Palo Alto this weekend. Sun tea on the porch all afternoon Saturday and lemons from the front yard. (They're prettier to look at than to eat, sadly).
Then Sunday morning farmer's market for fresh bread and radishes (plus pickling vegetables), for California breakfast with coffee made in my Christmas present Moccapot from Mom and Dad and served in my springtime present of tiny handmade cups from Vanessa.
