This morning was pleasant, so the cats and I tidied the flower beds, which have rioted. I gathered some basil for supper's pesto and lots of lavender got hung to dry for tea and just smelling nice. Some of my lavender is quite pretty, but doesn't have much scent. Some has a rather nasty scent and I am going to put it elsewhere.
The Earl Grey is quite nice. It's a tad heavy, but the bergamot comes out quite nicely and the tea itself is a very pleasant gentle "afternoon" type. Sadly, the Dragonwell does not shine as ice tea. It is muddy and sullen, although it is a beautiful straw color. Something tells me if I want it iced, I should hot brew it first. I wound up mixing it with lemonade and then it was okay.
My sister-in-law sent me a recipe for a peach cobbler that is so easy and good, it is my new go-to for fruit I need to use up. I used nectarines which weren't as ripe as I thought, so I put a little orange flower water on them. I have found that it, of course, perfumes the fruit that isn't quite ripe, but also seems to bring them more fully into their flavors. If you live in an area with a Middle Eastern population, this should be easy to access. If not, I know you can get it on the internet. Just remember a small amount goes a very long way. I also think another peach wouldn't hurt. If you try it, the batter will be far more liquid than you expect, but it works just fine, don't worry.
The url for the recipe is www.tasteofhome.com/Recipes/Fresh-Peach-Cobbler
One thing I really like about tea, it is a constant journey of technique and flavor, history and culture. I like new and different things and with tea, I feel I'll never get to the end of them. Cooking is like that as well. Sometimes it is wonderful and sometimes, like twice this week, it goes out to feed the critters.
Look at all those lovely shadows and light, playing over the stone walls. This picture makes me feel cool, which is most welcome right now.