A message from Brigid ....

I have been a blogger since 2005. At the height of my blogging busy-ness, I had "a small stable" of blogs on different topics: social and political commentary; desert spirituality; food; waste and ....

A few years ago I called time and ceased blogging altogether - although there was an occasional post. I had called it quits. I am an aged woman these days with a couple of serious illnesses. I am not allowed to drive. I am no longer active in organisations. I think it fair to say that I am housebound. I am active on Facebook, although I am not there as often as once I was. I have decided to embark on a re-entry into the blogging world ... beginning with The Trad Pad and, possibly, a return to my food blog, Oz Tucker. I have always used a lot of photographs on my blogs ... and I miss not being out and about with my camera.

The Trad Pad has been my blog for the lovely things of life. The controversial or political has seldom intruded. Occasionally, the spiritual has found its way in, but I kept spirituality for the blog, Desert. I don't yet know if I will revive that. I will stick pretty much to food and the lovely things of life. If I have some regularity with those two categories, I feel that I will be doing well. I hope that, with this blog new friendships can be formed and old friendships renewed; new lovelies discovered; new reflections can enter into the meaning of modern life. I would love to hear from you - particularly if you have suggestions for new topics to enter into the conversation. So, it is a new year. Let's see what it has in store, what it can bring to us. And I hope that those who share the spirit of The Trad Pad can spread the message of a world of beauty, the creativity of humanity, and the joys of simplicity and tradition. ~~~ February, 2017

Thursday, April 19, 2007

Susie, chai and the green bean

Miss Eagle wants to show her favourite tipple. It is a tea-based chai that comes from Cafe Green Bean in Belgrave. There is chai that is a mix of herbs and spices but no tea. It is made by boiling/infusing in milk. This could be done with tea-based chai too but Miss E, dear Reader, prefers just to make it like tea - by putting the leaves, herbs and spices in a teapot and pouring over boiling water. Miss E then drinks it without additives - no milk, lemon, no sweetener. Miss E delights in the fragrance so much so that, when drinking the chai, it is as if one is drinking the fragrance too.

The cup and saucer is one of a set of six Susie Cooper "black fruit" coffee cans inherited from my aunt.
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