It’s a slog. Nothing neat or interesting about it. Just one foot in front of the other. I made it through Rituxan #3 with only a minor bout of diarrhea which might have been as much food related as chemo related. I read, I watch TV and YouTube, I play games, I knit. I’m tired all the time. I’ve got three more to go, and I’m not thinking about it until the day, which is July 18.
I’m making a big pitcher of chai tea with vanilla almond milk. I have this heavy glass pitcher that was intended for sangria (it has the plastic insert for the ice to chill it without diluting it). I think I’ve made sangria in it once. What I make in it all the time is iced tea, either just straight tea or the chai tea with vanilla almond milk, which is as good cold as it is hot. (I’m using 3 chai and 2 Irish Breakfast instead of 5 chai, as the Irish Breakfast gives it more of a caffeine punch.)
Because I’m using a glass pitcher and I’m making the tea with hot water and tea bags, precautions have to be taken. I put the pitcher in the sink and run hot water into it. It takes a while for hot-hot water to come from the water heater to the sink tap, so the glass in the pitcher heats up gradually. When the water is fully hot, I dump the pitcher and let it fill to the rim with the fully hot water. Then I fill my electric kettle over-full and start it heating. It takes five teabags’ worth of tea, a clothespin and a cake server. I used to use a big ladle, but that went in the last downsizing. But, anything large and metal works. That’s what you pour the hot water on to absorb the heat shock.
Timing is everything. The pitcher is full of hot water in the sink until the kettle begins to boil. Then I dump the pitcher, clothespin the five teabags to the pitcher rim, gently put the cake server in and pour the water in the kettle onto the blade of the cake server slowly, pausing now and again. It’s very important to pre-heat the pitcher. (Just like you preheat the teapot before you make tea in it — or you should — for the same reason. Yes, it keeps the tea warmer longer, but it also cushions the teapot against the shock of the boiling water and keeps it from breaking because it has expanded too quickly.)
Then you let the pitcher sit until the glass has cooled to room temperature before you remove the teabags. Pour in the whole 16-oz bottle of vanilla almond mix and stir. Cover the top of the pitcher with cling wrap and refrigerate. Enjoy.
It’s important to cover the pitcher when it’s in the fridge. The “dehumidifying effect” of modern frost-free refrigerators will “dehumidify” the tea and a “skin” may develop on the surface. (Refrigerators were invented by accident. The guy was inventing a dehumidifier that worked by refrigerating the air until the moisture condensed out. Then he realized what else he could do with it — like refrigerate food. That’s why containers in the fridge develop condensation on their undersides. The moisture that has been dehumidified out of the food has condensed on the lid.)
In the knitting news, I finished the baby booties.
I’m working on the dress a couple of rows at a time as I can settle to it. I’ve got about an inch and a half of the skirt. I need 9 inches of skirt.
3 thoughts on “Three Down, Three to Go”
Your description of your teapot routine reminds me of the times I’ve watched inexperienced coastal dwellers try to remove ice from their car’s windshields by pouring hot water on them. Whoops! That’s one technique that never should be tried at home — or anywhere else for that matter.
Those pitcher instructions might just be booklet-worthy! 🙂
The cutest darn booties I’ve ever seen.