Bandit’s Kitchen Part One: Warming Winter Tea
Good day, my friends!
What a beautiful day – I’m currently bathing in a beam of low-level sun by the window, the last of this morning’s frost melting from my paws.
Last night I wasn’t feeling quite my usual self, with the cold, damp air lingering around my neck after evening walkies. So – and keep this to yourselves, please – I padded into the human kitchen after-hours (shhh!) and dabbled in doggy domestication. Yes, believe it or not, I did a spot of cooking!
And the results were so surprisingly impressive that I wanted to share them with you. If you find yourself chilly, melancholy or simply in need of comfort, I invite you to join Bandit’s Experimental Tea Emporium (I’m working on the branding…)
I simply boiled up some water in a saucepan with a couple of cinnamon sticks, added 1/2 teaspoon of honey and a few drops of pure lemon juice, then removed from the heat.
I then plopped in my favourite tea bag and let the masterpiece steep for a few minutes.
Now, the tea connoisseurs amongst you – and I can see there are many, you seem the type – will undoubtedly balk at my amateur antics. Tea bags?! I hear you scoff.
Look, I’m pulling the opposable thumb card…you know I hate to do this, given that my anthropomorphic attributes significantly outweigh their canine equivalents – but on this occasion I stand firm that fancy strainers and tea pots are beyond my anatomical capabilities!
I did, of course, sip the delicious fruits of my labour from fine bone china, because everyone knows it tastes better that way. I’m not a total animal.
Perhaps I’ll have chance to hone my skills and try further concoctions this weekend, during the peace and quiet whilst Sarah enlightens the TEDx Leamington audience with her talk ‘Never Underestimate the Power of the Flower’.
So there we have it – give it a go, my fellow shivering comrades, and we shall stride forth into winter with the cosy, delicately-spiced internal glow that comes only from a good old cuppa enhanced with Bandit flair.