Today I only have a humble bowl of yogurt and a cup of tea. I don’t have much time for cooking these days, so it’s about making quick stuff count. It’s hard to believe there was a time when I was face-planting on sesame cake and braising cabbage.
Photos like this ground me. When I’m sleep-deprived, losing perspective and all the rest, it’s a way to affirm the humble moments of nourishment, pleasure and domesticity that matter just as much as grander life projects. Maybe I’m getting old or something, but these moments count a lot.
Tea shifts the proverbial depth of field the same way. And trying new kinds of tea is about noticing details. Even the groggiest, most auto-pilot days–full of priorities that seem way more important than anything else–are saturated with detail that can bring pleasure. It’s good to remember a thing like that, but sometimes it’s nearly impossible to do.
I’m currently drinking the Genmai-matcha Matsujirushi from this month’s Steepster delivery. The tea is sourced from Shizuoka Prefecture, Japan, which just happens to be the region where my dad grew up. It tastes a little as if they distilled the Japanese tea ceremony into drinkable form. It has both genmai-cha (sencha mixed with popped and roasted rice) and milled matcha powder, and manages to be sweet, grassy, powdery, bright and toasted all together. I think the rice gives it the sweetness and toastiness, which is reminiscent of a Japanese confection, while the matcha gives it a slight powder feel, which also reminds me a little bit of cake. But the flavor of matcha, that bright grassy note, is also there. In spite of all this going on, the flavor overall is very light.
It’s a beautiful tea, I think. It’s great in the afternoon, but I could enjoy it just as well in the morning.
Greek Yogurt with Banana, Black Sesame & Coconut
You’d think with the surplus of granola-related recipes on this blog that I never ever run out of granola, but there I was the other morning, the day after a big design review (a.k.a. code red), with no such thing. This was the solution, given the stuff in our cupboard. Things are a little shabby around here. But that’s okay, because constraint is the mother of invention, as my architecture critics say. Anyway, here’s a new breakfast combination whose flavors I hope to continue enjoying in other forms soon: a coconut crepe cake is in the works. But for now, here’s a non-recipe. Let’s call it a suggestion. I think you’ll find the hardly-sweet cakiness of the apple banana, the thick smoothness of the Greek yogurt, and the light floral crunch of sesame and coconut to be a pretty good start to a long day.
- a you-sized serving of plain full-fat (preferably) Greek yogurt
- 1 ripe apple banana, sliced thinly
- a sprinkling of toasted black sesame seeds
- 1 Tbsp unsweetened coconut flakes straight out of the freezer
- 1 generous drizzle wildflower honey