Fresh mint tea works wonderfully as a hot or cold infusion. I make it hot here, but you can easily let it cool and keep it in the refrigerator to drink iced on a hot day.
Every night you can be sure to find me with a hot cup of herbal tea in my hands before bedtime. A nightly cup of tea is my little ritual that marks the end of the day. The act of sipping tea is soothing, it’s not something you can rush through, it demands that you slow down and unwind. For me, it’s a vital moment of calm and comfort before turning in for the night.
Persimmons, also known as “the fruit of the gods” in ancient Greek, come in two main varieties: Hachiya and Fuyu. Most people are more familiar with the astringent Hachiya variety, which is consumed when very ripe by cutting off the top with a knife and scooping out the flesh with a spoon. I find however, that people are often a little wary of Fuyu persimmons. Are they sweet? How do you know when they are ripe? How do you eat them?
(Multicolored heirloom tomatoes are paired with aged balsamic vinegar and fresh basil for a classic heirloom tomato and basil summer salad.)
So I seem to be having some separation anxiety; you see, I’m not ready to let summer go quite yet. I fully understand that summer is officially over, but I have been stubbornly hanging on to my favorite season as it slipped away, not quite ready to move into fall and the holidays.