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My Favorite Tea House In All The World.

After my Geisha photo session, my next stop was the  Jidai Matsuri parade. I was at the far end of the parade route, and very early, so I walked toward the place the parade begins. When I got there, I was still early so I decided to stop at Somushi’s, a recommended tea house. Oh my, their link has beautiful pictures.

OMG, I am so glad I went. It is my favorite of all time. It is furnished with old Japanese mixed with contemporary wall hangings.

They had interesting teas like mugwort. I was in the mood for coffee however. I thought this cup and saucer were Bizen pottery but they are not. They gave me this name and I think it is the town they are made in -Ishii Nooto, and a business card that says Do Kka To Yu.

I love this beautiful old bill holder made of wood.

And this fabric coaster.

The checkout counter is made of stone and had this cute fabric cover.

If I could I would take my valentine here. He would like this vegetable chili. I was thrilled by the fresh taste and the variety of vegetables.

I moved a slice of lotus root to the center back of the plate so you can see it’s lacy beauty.  Under the vegetables is a mound of rice.

Enchanted, I went to check out the bathroom.

Blue ceramic urinal

The pot and scoop are to purify your hands.

Blue ceramic Japanese toilet

The bamboo pole is helpful for steadying yourself.

A beautiful old metal sink.

They have counter service and cute little tables if you like. Some are outdoors in a garden area.

I chose to sit Japanese style on the floor.

Wall hangings and antique wood adorn the place.

This one from old kimonos with Sashiko stitches, divides two areas.

I loved these beautifully sewn organza ones.

I don’t know why they have the tails? They are for sale. Maybe I could buy a small one?

Alas, too many zeros for my budget.

Well, I have my memory of this lovely place.

<p> © 2010 Jeanne Litt, All rights reserved. </p>

© 2010 Jeanne Litt, All rights reserved.

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Posted by on February 14, 2011 in Abundance, Japan, Uncategorized

 

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Harvesting Coffee

Coffee blossoms

My husband was talking with a neighbor one day. The neighbor noticed our coffee trees and said,

Oh, is it much work to grow coffee?

My husband immediately replied,

No, not at all.

I was standing behind him and my jaw dropped!!!

What do you think?

Here’s what I do to harvest coffee.

Plant the trees with some gypsum to help neutralize our alkaline soil.

Add pine needles to further acidify it,

Water and fertilize heavily.

Prune.

Pick the coffee cherries as they turn red.

Discard any that float.

Take the outer red skin off.

Ferment for 24 to 48 hours, no longer.

Dry the beans in the sun for about two weeks.

Crack off the parchment coating.

(My husband did discover that gently crushing the beans between two boards made it much easier to get the parchment off.)

Green beans on the left, parchment on the right.

Store the ‘green’ beans until ready to roast. Then roast, grind and enjoy a great cuppa as seen here.

The coffee trees  aren’t suited to this desert and lower altitude, so I spend extra time hosing them off to make them think they don’t grow in the desert.

Does your husband think things happen easily? I would never say it isn’t any work to harvest the coffee like my hubby. He is however, a master of making things easy. It’s one of the things that attracted me to him. In addition to figuring out that crushing the parchment makes it easier to remove; he also discovered that smashing the ripe cherries between two cutting boards speeds that process up by 80%. He put water lines on our plants and cut my watering time by about 95%. I love efficiency, so I can do more things.

I have my comments off because I won’t be home till next week. Today I am spending my last day in Kyoto, Japan. I must eat some sesame tofu, (made from sesame instead of soybeans). It’s so yummy. I wish I could give you some. XD

© 2010 Jeanne Litt, All rights reserved.

 
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Posted by on October 25, 2010 in Abundance, garden, How to

 

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In Search Of A Better Cup Of Coffee

My favorite cup

A friend of mine told me the best cup of coffee she ever had was in Kona, Hawaii; not surprising, Kona coffee is smooth and full bodied.

What is surprising is that she had it when staying at a boyfriend’s mother’s house. The mother roasted green coffee beans, then ground them and served her the best cuppa Joe she ever had.

I grow coffee. My yield was 11 ounces this year. I roasted some on Christmas morning. Today I have a sore throat and will be taking it easy, so I spent 45 minutes roasting coffee beans in a cast iron skillet. I stood right there and kept stirring them. I removed beans as they got rich dark brown.

In the past I might have roasted the whole batch at once in my oven. I  roast them on a strainer, to keep them more exposed to air, stirring after every 10 minutes.

But now I just cook what I need in a small skillet. That way I have fresh roasted flavor each time.

After making the coffee in my french press, I filter it through a coffee filter. I do this since reading at Oprah’s web page that coffee contains terpenes that can be easily filtered out. If not it contributes to high cholesterol.

It tasted great. I don’t live in Kona and my coffee trees struggle because they would prefer a higher elevation. My beans are smaller than usual ones, but they deliver on flavor. I’m grateful because that is what I’m after.

My husband named my coffee, Jeanne D’Arc Roast after Joan of Arc. I like that.

For information on harvesting coffee see here.

© 2010 Jeanne Litt All rights reserved.

 
20 Comments

Posted by on February 22, 2010 in Abundance, garden, How to

 

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