All posts by Kateri

General, Value Shopping

PURCHASING POWER!!!!!

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If I offer you $3 for a $2 bill will you take it?
That is the idea behind our “Purchasing Power Program” cards. Your advance purchase gives BOTH of us purchasing power. You get more for your money each time you visit, and in turn, we get much needed capital to stock the shop.

Purchase this card for $20
YOU Get $30-$40 of purchasing power for only $20
Card has a total of 10 stars or symbols (cost to you = $2 per star/symbol)
Each time you shop with us one star or symbol will get “punched” and you will receive at least $3 off your purchase that day
$3 value for each STAR

Special symbols (bus, bicycle, cat, snowflake) are each worth $5 if you qualify as follows:

Bus – Did you ride the bus today? show us your bus pass or bus ticket for that day
Bicycle – Is your bike outside?
Cat – Are you wearing a Tenth Life button, tee shirt, or hoodie?
Snowflake – Is it raining or snowing when you come in to shop?

Present the card to us wherever we are selling (Markets OR events)
Or you can leave the card on file in our shop, and the value will only be redeemed there.

Favorite Tea, Tea Recipes

Chai Ice cream

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(by Galen McGreehan)

 INGREDIENTS

2 cups half-and-half
3 large egg yolks
 1/2 cup granulated white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon Traveling Tea Chai Spices
*1/2 teaspoon ground black pepper (optional)
In a saucepan, over medium-high heat, bring the half-and-half to the scalding point (the milk begins to foam up). Remove from heat.
Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy (about two minutes).
Gradually pour the scalding half-and-half into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don’t curdle. If any lumps do form, strain the mixture first before heating.
Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F).
Immediately remove the custard from the heat and continue to stir it for a few minutes so it does not overcook. At this point stir in the vanilla and almond extracts. Whisk in chai spices, making sure to break up any lumps that form.
 Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours but preferably overnight).
Transfer the cold custard to the chilled container of your ice cream machine and process according to the manufacturer’s instructions. Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard place in the refrigerator until softened.
Enjoy!
*NOTE – I like my chai pretty spicy, so I added another 2 teaspoons of chai mix as well  ground black pepper.  Adjust to your taste before cooling.
General, News

Shop Finally OPEN!

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BeginningsFINALLY. I guess it always takes about 2 months longer and at least 25% more $ than you expect it to.

 

From this and this

               

to these!

  AND – We’ve got a great staff to assist you wherever we are!

Now we can get back to stocking teas and accessories, and coming up with more ways to help you Share Good Times with Good Tea.

THANK YOU FOR YOUR CONTINUED SUPPORT!