Iced tea represents golden summers, lingering long over conversations on the porch in the shade, barbecues and cook-outs and running through the sprinklers. As the temperature warms up, the condensation forms on the outside of the cold iced tea glass and begins to drip, sliding down, and pooling around, tempting you to bring it to your brow in an effort to cool off.
Summertime in Alaska always includes many varieties of fresh, ripe local berries. Whether you’re choosing your berries at a farmer’s market or going berry picking in the wilderness, summer berries are always a family favorite. They are also a favorite in my kitchen because they are so versatile in recipes.
I remember when jalapeño poppers rose to fame in the 1990’s. I fondly recall being sixteen and going out to eat with my high school sweetheart at a favorite local Mexican food restaurant in our small town and always ordering the jalapeño poppers – fiery hot peppers filled with cooling cream cheese, battered and deep fried until the jalapeños were tender and the cream cheese was oozing. I don’t specifically remember anything else on the menu because the poppers were just about the only thing I ever ordered.
I can imagine no better Mother’s Day than waking to breakfast in bed prepared by my pajama-clad clan including handwritten notes, strong mugs of coffee, one of my most favorite recipes, big hugs and kisses, and a memorable gift all enjoyed over a leisurely, snuggly morning.
Lately, my go-to afternoon beverage of choice has been a London Fog – a homemade cup of floral Earl Grey, a splash of mellowing vanilla, and a copious glug of cream. There hasn’t been a day so far this month that I haven’t enjoyed one. Those daily pick-me-ups are the inspiration for these delightfully chewy, crackly vanilla bean sugar cookies scented with Earl Grey tea leaves. They are subtle and beautiful and comforting the way lingering long over a cup of tea should be.