So many stories

[asakiyume]

Jaspreet Kindra shared so many stories, both wonderful and harrowing, while she was over, some of which, with permission, I'll share, but one thing I'll just quickly observe:

two out of two journalists whom I've made friends with via the Internet (Jaspreet being one, Glenn Cheney being the other) have had their lives threatened in the course of their work, and two out of two of them have stood up to the powerful to protect the weak.

It's an honor to know these guys.

Thanks for all you do, journalists!

. . .

In lighter news, Jaspreet showed me how to make some **really excellent chai.** I had sort of learned how by peering over the shoulder of someone who knew how when I was in college, but Jaspreet showed me step by step. First bring the water to a boil with the spices, so their flavor is fully released, then add the milk and bring to a boil again, slowly, so the milk blends and thickens, and **then** add the tea. And then the sweetener, if you're having it (which I always do, because that was my first experience of chai, but Jaspreet doesn't).

Comments

[mnfaure.livejournal.com]

I will be trying Jaspreet's* chai soon!

________
* Love her name. It makes me think of jasmine, jasper, and colorful, chirrpy birds.

[asakiyume.livejournal.com]

I feel exactly the same about her name--I think I've thought very similar thoughts :-)

[cmcmck.livejournal.com]

Shall we say that you and I might have differing views on the genus 'journalist' :o/

[asakiyume.livejournal.com]

Yes, I think we've met very different species within the genus. I think if I'd met the ones you're thinking of, I'd classify them quite differently from these two, and if you met these two, you'd have a higher opinion of the genus overall.

[khiemtran.livejournal.com]

But which spices?

[asakiyume.livejournal.com]

I find this varies from person to person, but she used ginger, cardamom, and a little fennel. But you could also put in cinnamon or cloves (but only, I'd say, one or two cloves, or you'd overpower the whole drink).

I'd always used cardamom but not fresh ginger--the fresh ginger was really an excellent touch. As for cardamom, I adore it, and it wouldn't be chai for me without that.

[sartorias.livejournal.com]

She sounds fascinating.

[asakiyume.livejournal.com]

She really was--AND she likes Bollywood and pointed me toward some good movies.