Cal Orey's Blog, page 112

Feng Shui Secrets for Travel During Mercury RX

By Cal Orey
The placement of objects goes back centuries, thanks to Chinese art. Surprisingly, arranging nature’s foods in the house may bring you good health, harmony, and peace, too. The positive energy is worth the effort of putting things in a specific order, especially when the planets are misaligned. Read: When Mercury is in Retrograde think twice about packing your bags and traveling.

It's like Murphy's Law--anything that can go wrong often does just that.
Before I left on a spring vacation tossing caution to the wind, I put elements Earth, Metal, Water, Wood, and Fire to work.  To feel protected, I followed these feng shui tips, adapted from The Healing Powers of Superfoods (Citadel, 2019).

1. Seven lemons in a wooden bowl: Like putting nine oranges in a basket, lemons are similar. Not only are they symbolic of good health, but good energy, too. 2. Citrus cleaners: Putting to work cleaning agents with citrus, will provide a lingering clean scent, but also it’s eco-friendly and will give you better health and energy.
3. Nine green apples in a metal container:  Apples, another superfruit, are inexpensive, and placing green ones in a metal container provides many potential good-for-you images that may help you attain good health, prosperity, and peace. 4. Framed picture of home and superfoods: This can be an array of nature’s finest foods: fruits, cheese, and water—a splash of color reminding you of the healthful plant-based diet at home and in foreign lands...like Canada.
Taking a Trip During Mercury Rx
So, what in Earth could go wrong during a Mercury Retrograde period? If you’re thinking about taking a vacay during a period when the placement of planets are out of kilter, think again. During pre-spring, I booked a flight to Ontario Canada, tuning out the online calendar showing three weeks highlighted in red. Read: Warning! Despite my sixth sense to go during the planets displacement, the weather gods were on my side. And my home was in order thanks to Feng Shui, right? I must tell you I did sense something would go wrong. Images of rough air to the plane diverting to a state like Ohio or Texas haunted me. After all, I was going out of the country!   Still, for protection I got all my ducks in a row at home. Oddly, I took extra ibuprofen in case there was an earthquake or some movement I couldn’t control. Smooth flying, right? Wrong. 
I admit the three a.m. drive to the airport was efficient without traffic.  Going through TSA was a breeze. Treating myself to a first class seat, I walked onto the plane anticipating an exciting, well-deserved trip to recharge my batteries.  When I lifted my bag into the overhead compartment, I felt toxic energy next to me. Then, BAM! A hard object slammed my right face—cheek to the jawbone. A passenger wrestling with an over sized steel carry on hit me—in the line of friendly fire. I was whisked off the plane. “Do you want to see the paramedics?” and “Should you cancel and rebook your flight?” questions were flying around me. I snapped, “They’re not dentists” and “I am going on my trip.”  Sitting back down in my window seat, I was soon holding a napkin full of ice on my cheek. Fast forward to landing safely out of the states into customs.
Hours later arriving to my four star hotel room, I was whooped. The facial pain hit me. Dinner was room service (soft food) in bed. Plus, one bucket of ice for my face. Ironically, I treated myself to a disaster movie marathon, while nursing my injury.  The next day, after scheduling a trip to see a foreign dentist, I rerouted my appointment. I booked an early flight home for an E.R. dental visit. 
My only source of escape during the water trip that tanked, was pampering in a hotel room Soaker Tub with a view of Lake Ontario and overlooking the fish aquarium I never attended..

In the airport, more Mercury RX surprises. I learned my window seat was not available. “An aisle seat?” I repeated. I couldn’t do it. I felt like I was going back into the eye of a tornado. “Luggage will drop on my head!” My heart raced. As we boarded the plane, like a “Final Destination” film sequel, an airline clerk supervisor ran up to me, “I got you a window seat! Someone gave it up for you.”  Sitting cozy gazing out the window, a charming man sat down on the aisle seat next to me. I told him about my incident and he said, “Mercury Retrograde.” He got it. When we became acquainted, I said, “You must be an Air Sun Sign.” “Libra, September 27,” he answered. He was the one. The man who had the same birthday as my ex soulmate had given me his seat. So, was it fate or Feng Shui at work?Perhaps, my making my home a magnet to attract good energy did protect me against the disorderly planets. The dental diagnosis: I survived body and mind.  Justice was served, thanks to Feng Shui bringing out its positive outcome--the mishap was noted as not my fault. In other words, I will be able to go on a redo travel adventure. But, but, but I vow to go when the planets are in sync. 

Motto: Do not travel during Mercury Retrograde unless you must do it. Then, wear a helmet for safety’s sake—and a little Feng Shui before your departure couldn’t hurt. I do believe that by getting my ducks in a row at home via Feng Shui it worked for me once back home. After all, I did enjoy good health and peace, right? But thanks to Mercury in Retrograde and tuning out my instincts, I had to pay the price by experiencing a surreal vacation gone wrong. 

Spring is in the Air--Tea, Vinegar, Olive Oil for Cleaning

By Cal Orey Spring Cleaning with Feng Shui “ In the childhood memories of every good cook, there's a large kitchen, a warm stove, a simmering pot and a mom. ” --  Barbara Costikyan
Spring has sprung. It’s time to move forward and get moving into spring cleaning mode. The cleaner your kitchen is, the cleaner your spirit and soul, which is a good thing for you, yours, and your environment.  Welcome to the world of Feng Shui is the ancient Chinese art of placement. Its goal is to bring you harmony. By putting stuff in the right spots in your kitchen it may enhance the flow of positive energy and zap negative vibrations. The end result: good health, happiness, and fortune. Read on--you, too, can enjoy a well-balanced kitchen--with vinegar, honey, oil and tea--that feels good from head to toe like I recall enjoying as a little girl.
1. Use Eco-friendly Vinegar and Olive Oil Cleaners. For starters, brew a cup of herbal tea for its energizing effects tol boost your energy and mood...Then, it's time to clean your kitchen from top to bottom with natural stuff. You'll be doing you, yours, and Mother Nature a favor. Using nontoxic vinegar can help you to: lose the ants; clean stainless steel, get rid of dust, and keep fresh flowers longer. By keeping it green it will provide you with better health and energy.
2. Declutter Your Stuff. Ditto. Getting rid of things you don't use will up your energy. It's true. You feel lighter with less kitchen baggage, starting fresh is exhilerating. I cleaned out both the fridge and freezer. Add a fresh box of baking soda to soak up odors. Then, I tackled the pantry and tossed out olive oil, pasta, rice, soup, gourmet spices (yep, I sadly discovered they don't last forever) and anything else that expired...What's the saying: Out with the old and in with the new.
3. Clean the Stovetop and Oven. This was a chore but it feels right to have the stovetop shine. (My Stepford Wife colors are starting to show.) The inside of the oven is sparkling, too. Tip: If you must use toxic oven cleaner, go over it with the natural stuff--like vinegar, tea, and olive oil. Trust me, this is a feel-good must-do before days and nights warm up. Helpful hints in the Healing Powers Series.
4. Brighten Up with Lighting. During the colder days without sun you'll want to have sunny-type lighting which can up your energy and mood--linked to good health. Go for full spectrum light bulbs or ones with a nice amber glow.  And open up the blinds! Clean 'em, too! Speaking of lightening up... 5. Boost Your Mood with Plants. To help wipe out pollutants in your kitchen, fill your space with hardy, happy plants. Your best bet: philodendrons, spider plants or cactus.

6. Bring on the Water. Fish aquariums provide positive energy in the dining room, especially with a gentle filter Ever notice Asian restaurants and the calming ambiance of fish?
7. Fish, Fish, Fish. Today, I read that goldfish can bring you good luck and prosperity. In fact, nine is the lucky number. The colors? Gold and one black one. (Go smaller rather than bigger in size = less cleaning.) My kitchen/dining room/study all are connected. So, the fish aquarium is a pleasant, calming treat for all three rooms. Note to self: Add more fishies. 8. Bring Out the Fresh Fruit. I've got several plump healthful seasonal fruits on display and ready to eat, such as pears placed in a stainless steel colander. According to feng shui concensus, a full bowl may lead to a full life. Translation: Display pretty bowls with plenty of pretty fruit. Empty bowls with just a few pieces of old fruit not so good. And oranges? Nine is the lucky number I've read...Put 'em in a wooden bowl and on the kitchen or dining room table. (Note: If they're pricey, purchase the ones in a bag. Save the separate, sweet and juicy ones for eating.)


9. Conceal Knives and Scissors. My father gave me a black and white marble knife block, cutting board, and rolling pin. I love it. But the knives are out of sight. Bad vibes, say feng shui folks.
10. Hanging Pots and Pans. Get one of those artsy-looking    overhead hangers for your kitchen stuff. If so,  do not  hang it over your workspace. Not good energy, or so they feng shui wizards claim.
11. Hide the Gadgets. Too many kitchen items can clutter up all that positive decluttering you did. So, choose your favorites and recycle as you use 'em. Or, you can always get a kitchen island. A rustic, wooden Mediterranean type is earthy. It would be modest, wooden, but eye-catching, and a great place to stack some kitchen gadgets, and a workspace.
12. Hang Wind Chimes with Crystals. I brought one of mine in from the deck--and put it above the kitchen windows. The one I chose is of a sun with a face. It makes me smile everytime I look at Mr. Sunshine. Feng shui gurus recommend hanging chimes in the doorway to the kitchen or over the stove sings good energy. And sit down, exhales,  enjoy your clean, decluttered surroundings and renewal of springtime!

Easter Dessert to Make You Chill

By Cal Orey
As a Catholic girl, I have always loved Easter--a time of renewal. When I was a kid, my mom would make a mega ordeal out of the holiday. After Sunday mass, she'd bake a honeyed ham, sweet potatoes, greens, and a bunny shaped coconut cake. Not to forget my dad who always gave me and my siblings Easter baskets full of chocolates. And, we colored boiled eggs and hid them around the house and backyard.
This year, I admit I purchased gourmet jelly beans and chocolate squares. I almost put together a basket complete with milk chocolate eggs, and more. But then I remembered Easter goodies are good but there is something even better. Almost a decade ago here on the South Shore, the Easter Bunny (well, sort of) delivered me something special but not edible. A new male kitty I chose from a Sacramento rescue organization greeted me at the front door. He was a Siamese mix with blue eyes, black and tan markings, and a long black tail--my Easter gift. That night was challenging with two Brittany spaniels and a new feline, like a white fluffy rabbit, in the cabin.

I do recall making baked egg custard paired with chamomile tea (more than one cup) for me. The Easter cat? He was hiding underneath the love seat, and eventually sitting on the cat trees while sizing up the dog duo. But in time, we all adapted. So, this week I put together a version of baked egg coconut custard and give credit to my beloved senior Scooter cat who was renamed Zen.


Egg Custard with Toasted Coconut
2 1/4 cups half and half4 eggs yolks¼ cup granulated sugar (or a bit more to taste)2 teaspoons vanilla extractGround nutmeg to tasteWhipped cream3/4 cup coconut, toastedBasil leaves, fresh (optional)Berries, fresh (blackberries or strawberries)
In a saucepan warm up the half and half. Do not boil. Remove from the stove top. In a bowl, whisk egg yolks, sugar, and vanilla. Slowly pour the half and half in the egg mixture. Tip: This will help to keep your custard smooth without lumps. Pour the unbaked custard into ramekins. Sprinkle tops with nutmeg. Place dishes into a large baking pan filled with hot water. Bake at 350 degrees for about 40 minutes or until firm. Remove and cool. Top with whipped cream, and toasted coconut. (Place in shallow pan. Turn oven up to 400 degrees. Stir a few times. In about 10 minutes or less it will be light golden brown.) Garnish with basil and berries. *For a festive effect use colored sprinkles or chocolate shavings. Serves 4 to 6.

This dessert is creamy and rich. Eggs (one of the 20 picks in The Healing Powers of Superfoods --ebook on sale for 2.99 springtime specical!) and sugar (in moderation) can help satisfy a sweet tooth; and help you to not overindulge in an Easter basket of candy. Also, herbs and fruit are a nice touch for presentation, flavor, and some good-for-you nutrients. No doubt this custard is easy to make, fun and pretty to serve, and is calming without a lot of sugar. Truth be told, getting an Easter kitty is as good as it gets—but custard with a crunch of toasted coconut will give you a Zen-like feeling.

Lighten Up with Lemon Pancakes, Honey and Tea

By Cal Orey

Pancakes and I have a history. I’ve wolfed down hotcakes and bacon in the Deep South. A few weeks ago, I dined on fancy hotel room service flapjacks with maple syrup in the Northeast. This week I’m celebrating light and fluffy silver dollars with a light lemon twist at home.
Sure, we’ve all enjoyed ‘em at pancake houses to coffee shops. But I’m talking about good home-style buttermilk pancakes changed up a bit. I learned how to make this traditional treat by living on the South Shore and listening to a neighbor’s advice. A few years ago, one Tahoe local (a millennial) befriended me. She was a mom, wife, and taught me some ropes of living in the mountains. One day in her kitchen I told to her that I purchased pre-packaged pancakes (like those toaster waffles in the freezer aisle at the store). She laughed. Worse, I added that I also grabbed a budget-friendly store-bought syrup with a household name. She looked at me, shook her head, and then darted, “I love to cook. Why don’t you make your own hotcakes? You’ll taste the difference.” I was quiet, feeling a bit guilty for avoiding pots and pans. During my anti-cooking phase, I blamed my pancakes in a box on too many deadlines and not enough time. In hindsight my kitchen-friendly friend was right. Homemade pancakes are easy and fun to create. As time passed, I’ve morphed into a pancake bakeress. I’ve put together  varieties, using different flours, sweeteners, fruits and nuts. At last, I’ve created a sweet springtime buttermilk pancake with citrus notes and honey. It’s a perfect back to nature hotcake inspired by living in the sierras.
Lemon Pancakes withChamomile Tea and Honey
½ cup cake flour, whisk or sifted½ cup self-rising flour1 teaspoon baking powder1 large brown egg, organic½ cup low-fat buttermilk (premium brand)½ fresh lemon, juice1 teaspoon vanilla extract1 tablespoon European style butter, melted (save more for topping)Confectioners’ sugar (optional)Honey (for drizzling)Lemon slices and mint leaves (for garnish)
In a bowl combine flours, and baking powder. Add egg, buttermilk, juice, vanilla, and butter. Stir well until mixture is smooth. Use a 1/3 to ½ measuring cup for scooping the batter onto a nonstick pan. The art of making the perfect pancake includes: Do not use butter in a pan; warm up the pan slowly to medium heat. Turn over when the pancake bubbles.  Sprinkle pancakes with sugar. Drizzle with organic honey, add a pat of butter. Garnish with lemon slices and mint leaves. Serves four to six. (Yes, you can double the recipe.)
So yes, it is worth the trouble whipping up light and fluffy pancakes in the comfort of your kitchen. Why? The first bite of home-style pancakes is hot; even better you can taste the layers of real ingredients. The texture? Fluffy like a Tahoe snow flurry in the spring. I will tell you that doing it yourself is the way we do in the mountains. It works.

Maple syrup is 1 of the Top 20 Picks in The Healing Powers of Superfoods Book!

Pancakes with Syrup Rank #1inBreakfast Poll
By Cal Orey


He who goes to bed hungry dreams of pancakes. --Proverb
Springtime is taking its time. In the 30s today...trying to snow. It's cold outside. I'm a heartbeat away from building a fire. And pancakes in the morning is on my mind.  Speaking of pancakes, The Writing Gourmet breakfast poll results are in. Question: Do your prefer pancakes or waffles? 


A) Pancakes with syrup


B) Waffles with syrup


C) Both with fruit


D) I'll pass, eggs are my thing


Results: 41% pancakes with syrup; 33% waffles with syrup; 25% both with fruit; 0% eggs

Next thing I know, I start getting images of pancakes cooked up in movies and on TV. In the past, I was watching a competition of chefs making the best breakfast. One chose pancakes and he got frustrated when the first batch didn't turn out perfectly. Tossed it. It slowed him down (they must cook by the ticking clock) and his mistake affected his overall presentation. Yes, there is an art to making the perfect pancake. And romantic? Oh yeah. Last week I watched that edgy program (again) "Nurse Jackie" and a young woman mentioned how her boyfriend made her pancakes in the a.m. When the nurse returned home her husband was whipping up hotcakes for dinner. Not to forget the film "Something's Gotta Give"? Both Jack Nicholson and Diane Keaton wanted to share homemade pancakes for a late night snack. It was a sweet loving gesture but it didn't pan out (pun intended).
Yes! Maple Syrup is a Superfood
in my book!
So, here I sit thinking simple pancakes sprinkled with confectioner's sugar drizzled with gourmet maple syrup is the way to go. Teamed with orange juice, and a cup of French brew with a big, big splash of organic 2% low-fat milk is a super breakfast--solo, with a mate or family. And syrup? It's the pricey real gourmet maple syrup I use and recommend using. It's worth it. Once you try it you can't go back to the cheap or generic stuff. It will make you want to move to Vermont (or wherever the syrup makers make their stuff). 
One more thing. I use a taste of olive oil (yes, I love Sciabica's oil) in the frying pan so I won't look disgruntled and flustered like the chef on Food Network. I don't want the first pancake or last one to stick to the pan. Lastly, I can see why teaming hotcakes with syrup, juice, and fine coffee--is a winner to start off the day, night or as an afternoon delight. (All this pancake chat has got me thinking French crepes...)

Pancakes with Honey Are Sweeter Than Syrup

Blueberry Hotcakes and Honey to Warm You Up
By Cal Orey Enter pancakes also known as flapjacks, griddlecakes, and hotcakes. Often served at breakfast this popular food is topped with butter and maple syrup. Hotcakes are an American favorite that I, and perhaps you, too, have enjoyed since childhood.  But sometimes giving a classic flavored food, like pancakes, a twist is a welcomed change.

Since my life here in the mountains, I’ve made flapjacks from a store bought mix (with the directions to just add water), and have ordered them in luxury hotels from room service menus. But making them from scratch at home is heaven because you can control the size, ingredients, and add-ons that makes hotcakes scrumptious, and a healthful treat food that can make you feel like royalty.




 Pancakes with Honey and Berries
1 cup cake flour 1 ½ tablespoons baking powder 2 teaspoons granulated table sugar ¾ cup buttermilk 1 tablespoon European style butter with sea salt 1 brown egg, beaten 1 1/2-2 cups fresh blueberries (save half for topping) Organic maple syrup or honey European style butter Whipped cream or confectioners’ sugar (optional) 2 tablespoons lemon rind
HONEY tradecover going back to
press for 9000 copies! Drugstores
are interested in carrying!  Gift size
is a cutie!In a bowl, combine dry ingredients, flour, baking powder, and sugar. Add buttermilk, butter, and egg. Fold in half of the berries.  Use a non-stick skillet on medium heat. Drop ¼ to ½ cup spoonfuls of batter in circles in the pan. Drop a handful of berries on each one. When the pancake bubbles flip over and cook till golden brown. Top pancakes with a pat of butter, drizzle with syrup or honey, berries. Add a dollop of whipped cream or sugar, and sprinkle with lemon rind. Serves 4-8.

These pancakes are light and fluffy because of using cake flour. The blueberries give the hotcakes a tart and sweet flavor. A small amount of real butter adds a creamy texture and whipped cream is even sweeter with the tang of lemon. The morning I made blueberry pancakes and munched on them in my new, improved bed I was happy in the sierras.  Fabulous flapjacks are a luxury for snowy or rainy days ahead during the upcoming spring season. 

Blast Belly Fat with Tea, Honey, Vinegar and Superfoods

By Cal Orey
As a former diet and nutrition columnist for Woman's World magazine (touting the latest zany weight loss fad diet for the week--often the big cover story), I can tell you both millions of women (and men) want to lose pounds and body fat super fast--and whittle their waistline. Yep, we all want that flat tummy. So, can taking the apple cider vinegar cure do it alone?
Nope. While ACV does work wonders and can help you lose weight, I know that on this planet it takes more than one magic bullet to shrink your tummy. Here, take a look at some tips to team with that tablespoon of ACV (I prefer Bragg Organic brand) in water a couple of times a day (lemon and raw honey can improve the tart taste), which can help to suppress your appetite. Psst! It's the acetic acid that may boost your metabolism and help to dissolve unhealthy body fat. (I discuss this topic with a nutritional expert in Chapter 16 "Fat-Burning Vinegar" in The Healing Powers of Vinegar.)

* Graze: Eating smaller, more frequent meals is key to a trimmer tummy. (I even feed my pooches their premium dog food in smaller meals. And they've got lean and lanky, elegant bodies--no belly fat which can lead to heart woes to diabetes 2 for both pets and humans. No kidding.)
Price Drop for Spring
2.99 ebook at online bookstores* Fill Up On Fiber: High fiber diets can help you. Low-fat, fiber rich foods provide bulk, which is filling and promotes regularity. Both add up to a flatter stomach. This is oh-so true year-round.

* Eat High-Potassium Foods: Potassium-rich foods help decrease unwanted water retention--and flatten your tummy. Apples, bananas, cantaloupe, dried apricots, vegetables, salads (paired with lean protein, olive oil and red wine vinegar, fat-burning herbs), and watermelon are high in bloat-busting potassium. They act as natural diuretics, which may reduce what looks like a kangeroo's pouch-type tummy. (Recently, I bought a $4 seedless watermelon and it is so sweet, juicy, and it's amazing. Forget the kind I grew up with with those pesky black seeds! Check out the link above to learn all about this watermelon treasure.)
* Shake The Salt Habit: Salt can cause water retention, which may cause the stomach to look and feel bloated. Read food labels and if you see a food item is too high is sodium, forego eating it.
* Eat Natural Foods: Foods full of chemicals and high in refined sugars are calorie-dense and can pack on abdominal fat.
* Lose The Soda: Carbonated beverages can add to that bloated feeling. Instead, turn to water--it's a natural diuretic, so it'll help you shed bloat. As a past Diet Coke fan, I have learned to stock the fridge and pantry with Arrowhead Mountain Spring Water. You can do it--and you won't want to go back. And, get a move on--drinking water, too, to stay hydrated. Aerobic activity, like these other fat-blasting secrets of the stars, will help you to melt belly fat. It takes 15 or 20 minutes before you start to burn fat. Try a half-hour of walking or swimming.
OK. Sure, ACV can certainly help you stay on the Whittle That Tummy track, but don't forget these other secrets that really work. 

Springtime Scones and Tea with Honey

By Cal Orey

Scones and tea are popular in England and America, including Northern California... Triangle scones, big and small, can be found at coffee shops abound like our Starbucks—and you can make these semi-biscuit treats yourself, too. This time around, I switched it up and gave my scone recipe a makeover. I changed some basic ingredients, and used different add-ons for a new, springtime Easter flair.
 Goodreads critics love the TEA book!Two years ago, the day before Easter Sunday, I was booked at the Roseville Barnes and Noble bookstore for a lecture/signing. I offered a giveaway of Easter candy chocolate eggs and bars; I bought scones for my Easter treat. In between talking to customers, I longed to be with my two dogs kenneled through the holiday.  After a few hours, I fled and played beat the clock. Traffic was heavy.  I called the attendant and begged. “Please wait. I think I can make it in time.” It was close. I sensed the challenge was worth the effort. At six p.m., I ran to the back door. Mission accomplished. I did it. I rescued my happy canine duo, both Brittany and Aussie wagging their docked tails and smiling. The reward: I’d be with my boys on Sunday; I recall savoring leftover scones from the bookstore in the company of my two best friends.   Ready made scones are good but homemade scones are rustic good. At the store I saw a bag of self-rising flour and wanted to try it and see if it makes the scones thicker and tender. Accidentally, I grabbed a package of premium white chocolate chips instead of dark chocolate—but it was meant to be for a lighter flavor and look.
Orange White Chocolate Scones
2 ¾ self-rising bleached flour 3 tablespoons granulated sugar Dash of cinnamon 1/2 cup European style butter (cold, small cubes) 1 brown egg 1 cup reduced fat cultured buttermilk, 2 % milk fat 2 teaspoons pure vanilla extract 1 tablespoon fresh orange rind, grated 2 tablespoons juice from 1 orange 3/4-1 cup choc-au-lait vanilla milk chips ¼ cup all-purpose flour Enjoy a chapter on pairing honey and tea Half and half, organic, for brushing  Raw sugar for sprinkling Marmalade, jam, cream cheese, or honey for topping
Preheat oven to 425 degrees. In a bowl, mix flour (sift or whisk), granulated sugar, and cinnamon. Add chunks of butter. In another bowl, combine egg, buttermilk, vanilla, orange rind, and juice. Combine dry and wet mixtures. Fold in chocolate. Place ball of dough on floured cutting board. Shape into round circle, flatten, and knead several times. Once the disk is a 1 inch circle cut in half, repeat until you have several triangles. Place on ungreased cookie sheet. Brush tops with half and half, sprinkle with raw sugar. Place in freezer for about 30 minutes. Bake till golden brown, about 20 minutes. Makes 8-10. Serve with orange marmalade, organic strawberry or apricot jam, cream cheese or honey. Pair with black or herbal tea—hot or iced.
I’ve made fruity and savory scones but vanilla milk chips and citrus notes are perfect for the season of renewal. The self-rising flour did indeed give these scones height and a fresh  chewy cookie texture with a light crispy crunch. This Easter I’ll be with the dog and cat, and enjoy these special scones with coffee in the morning and herbal tea in the afternoon.

Home-Style Comfort Food in the Sierras

By Cal Orey
As we enter spring with its snow and chill in the air, cravings for comfort food are the norm for me and probably you, too. Yep, it’s still time to be using the oven.  Ever hear of cheesy bread? Remember the cheese toast they used to dish out at our Sizzler and still on the menu at Domino's? Well, hot bread stuffed with cheese can give you a warm and fuzzy feeling because it’s full of decadent deliciousness.Last week on a trip to Eastern Canada, I wanted food to soothe my frazzled nerves due to a fluke “Final Destination” film-like incident on the plane. I attempted to order familiar nourishment to help me feel connected to Tahoe, my home. No such luck.  “I’m sorry. We do not have French bread”  I heard the room service voice with an accent on the phone say to me. “How about kale salad with vegetables?” I asked. Another thumbs down. I had a choice of Caesar Salad or a funny fruit dish I couldn’t pronounce. I felt like a fish out of the Pacific Ocean flopping solo as I looked out the window at Lake Ontario. I settled for strange looking Canadian French fries with a weird yellow sauce on the side. I missed our blue Lake, pine trees, and my favorite eats gazing out at tall city buildings. I sipped tea. (I brought my fave herbal kind from home.)heard the room service voice with an accent on the phone say to me. “How about kale salad with vegetables?” I asked. Another thumbs down. I had a choice of Caesar Salad or a funny fruit dish I couldn’t pronounce. I felt like a fish out of the Pacific Ocean flopping solo as I looked out the window at Lake Ontario. I settled for strange looking Canadian French fries with a weird yellow sauce on the side. I missed our blue Lake, pine trees, and my favorite eats gazing out at tall city buildings. I sipped tea. (I brought my fave herbal kind from home.)

Once back home in the cabin I made a home-style cheesy bread and paired it with a kale and cabbage salad with tomatoes, tossed with red wine vinegar and olive oil. I’m talking West Coast eats for a Lake Tahoe palate.SIERRA-STYLE bread, Salad and TEA 1 small round Artisan sourdough bread (I got mine at Safeway’s bakery) ¾ cup European style butter¼ cup parsley ¼ cup Italian seasoning1 teaspoon garlic powder Ground black pepper to taste½ cup each Mozzarella, Parmesan shavings, cheddar cheese In a bowl, melt butter in the microwave. Add parsley, seasoning, garlic powder, and pepper. Slice the top of the bread so there are crevices. Drizzle the butter mixture on top and allow it to drip into the cut holes. Stuff cheese pieces into the openings.  Place bread onto foil. Cover top with foil. In a 350 degree oven, bake 15 minutes or till cheese is melted. Remove top foil. Turn up oven to 400 degrees and bake about 10 more minutes or until cheese bubbles and top is golden. Take out. Cool. Serve warm. You can pull it apart or slice it like a pizza. Makes 6-8 nice sized pieces. I put on the kettle and enjoyed plenty of chamomile tea. And I made a fire, cuddled up with the cat and dog. Exhaled. This is the way we do in Tahoe. Good food. This time going off the hill I learned I’m no longer a city girl with a sophisticated appetite. I’ve morphed into a mountain woman who likes simple farm-to-table meals.

Eastern Canada...Next Up Adventure

Going to Eastern Canada...Memories of Victoria LingerBy Cal Orey
Soon, I'll be packing my bags (okay, they're packed since the last trip that was canceled at the eleventh hour). I will be leaving on a jet plane to Ontario, Canada. While I'm excited to revisit the region I once hitchhiked to with a dog, I still am fond of Western Canada...Here's why...

Twice when I was visiting Vancouver, British Columbia, I was smitten by the warmth and airy ambiance of tearooms, fresh, warm scones with clotted cream and tea--genuine deliciousness. This recipe is straight from the prestigious Vancouver Fairmont Hotel's chef and and place where I feel like a princess when sipping tea and savoring a fresh, warm scone. (Raisin Scones recipe, page 16, The Healing Powers of Tea)  

At Victoria, I didn't have scones or need the "tearoom experience" as I tried to tell the restaurant servers--after all, I wrote the book on it!  (But I did enjoy cool, creamy homemade gelato and iced tea, found at a small indoor shop on a corner while strolling on the streets and talking to an elderly couple from the UK whom made me feel at home.) And, at the popular Fairmont tearoom on the island. I savored two cups of  white tea (it was calming and refreshing), a garden salad with heirloom tomatoes drizzled with an olive oil and vinegar dressing. Not to forget the semi-adventurous boat tour of The Gorge.  Note to self: Go on whale tour next time and experience swells and sea life. 
Funny, I was hoping for a few waves and choppy water but none happened--smooth sailing as was the flight to and from the island. (This surprised me since it was my fear to take the small CRJ700 but it was a nice flight, no cloud cover.)  We did see one sea creature, a few swimmers... the history of the water inlet was fascinating as was the guide, much like trying a new type of tea. S wimming each morning (the pool was all mine), followed by a soak in the adjoining hot tub, drinking bottled water--and tea day, afternoon, and nighttime was bliss. 
The island shuts down early, it was the most calming Canada trip I've taken and romantic memories linger when sipping a fave cup of tea. I happily share my tea tales of on the road and visiting tearooms, sipping teas--all types, and enjoying inspired travels that I recreated in recipes for both The Healing Powers of Tea and The Healing Powers of Honey.  
On the Road Again--Gerbil Escapes Cabin Tea and Tub Time?
Oh yeah!While I got my fill of tea and scones in Western Canada, tea will be part of my journey.  I'm sure tea will be available in Eastern Canada--and a tea device is certain to be in my hotel room. Yes, I'm bringing my own stash of chamomile.Thinking about bringing home those unforgettable maple syrup cookies and/or a maple leaf tattoo. Not to forget visiting the Ripley's Aquarium and more water explorations, including a salt water swimming pool and soaker tub! Yep, water is part of this trip, as always. Boat adventure? I suppose it depends on the weather and waters.