The Perfect Cup of Tea

The perfect cup of tea can be a quiet and calming relaxer in the middle of your hectic day:

INGREDIENTS
Bring your water to a boil in a separate kettle. Meanwhile warm your tea pot with hot water. When the tea pot is warmed, dump out the water and put in your favorite tea leaves or tea bags, then pour on your boiling water from the separate kettle. Put on the cover and let your tea steep to desired strength…This usually takes about 5 minutes, then remove tea leaves or bags to avoid bitterness. Some people like to add a "tea cozy  to keep the tea pot warm while serving. And you may also warm your tea cups with warmed water, before filling with tea.

by Brook Noel, The Rush Hour Cook

MORE TEA TIPS
If you happen to be using instant tea, combine it in your cup with boiling water, for a more steeped and clear affect. Do not mix the instant tea into water and bring to a boil. Instead, bring the boiling water to the instant tea directly, just as you would when using tea bags or tea leaves. (This also works for iced tea as well. Combine the instant tea with boiling water, let it "steep  so to speak, and then add ice cubes to ice it down, remembering to add a little extra tea, as the melting ice will dilute the flavor of the tea..) If you do this you will have a clearer, less cloudy, cup or glass of tea.

Rush Hour Tips
for Pasta Success

by Brook Noel www.rushhourcook.com

Save salting and peppering for later in the cooking process, as salt and pepper (like most of the spices) intensify during extended cooking. Adjust the seasoning at the very end of cooking to your liking.













pass the fresh Parmesan on the side, as this addition might be a little sharp in taste for children.

Most chefs suggest cooking your pasta in at least 4 quarts of rolling-boiling, salted water per pound of pasta. This large amount of water helps disperse the starch and makes the pasta less sticky. Using your largest pot and using a large amount of water is very important in controlling the final texture of your pasta.

Cook your pasta just until al dente (firm or slightly chewy)-not soft and mushy.

Drain your pasta into a colander (carefully and away from you) but don't rinse it. Toss it immediately with your prepared sauce (to prevent sticking) and serve. Or toss the drained pasta with a few tablespoons of olive oil (to prevent sticking) and hold in a warmed bowl until your sauce is ready.

If you are making pasta for a cold salad-do rinse it in cold water to stop the cooking process. Make sure the pasta is dried well before you use it in the salad, or it will not blend with/or will dilute the dressing.
Did you know that the variety of shapes, sizes, thickness, textures and the size of the holes all have to do with developing how the pasta blends with and tastes with its prospective sauce! Each style of pasta has been designed to go with a certain sauce!