Woodruff's Caramel Apple Pie
3297 Elon Rd
Monroe, VA 24574
(434) 384-1650
Last week, I returned to the little pie shop on the back roads of Monroe, Virginia and this time I met Mary Woodruff. To enjoy time with Ms. Woodruffs is to truly experience Woodruff’s. It was simply fascinating to learn of their rich community-centered history! Woodruff’s is the embodiment of what people seek when they move from urban settings to rural ones and inside this cafe contains the intangible sense of community which draws us all together.
This unassuming, white two-story building stands in a most magnificent backdrop of Virginia back-roads and in a place where 50 years ago school bus routes intersected to pick up and drop off children. Mary Woodruff tells us her late husband decided to build a shelter for the school children to protect them from the elements. The shelter evolved to a grocer, then to a cafe and now stands as a prolific pie shop, now owned and operated by Angela Scott.
Ms. Woodruff no longer runs the shop, but her picture still hangs inside, and the stories that accompany her picture as well as each area of the cafe are pieces of history that should be treasured by all who sit at its three tables or counter. Alongside the framed picture of Mary Woodruff are also many other pictures and memorabilia of locals. “Everyone in the community is on these walls” reports a patron of the store. Ms. Woodruff and the other locals seated in the pie shop took turns sharing with me their many stories. Each person’s name was handled with the kind of the care and familiarity that is evoked when speaking of family. It was simply charming!
The only thing that could have pulled my attentions from these sincere moments was the divine aroma currently filling my head with the promise of its matching flavor and my happy, tasty future. At that moment baking in the ovens, were Woodruff’s Apple Caramel Pies, which I am told are also offered in fried form. Each one, but mine, was spoken for by phone orders of customers whose desires for these incredible treats demanded the security of a reservation. I now understand why.
My foodie friend, this just-out-of-the-oven apple pie was divinity. The homemade, buttery crust cradled the specially spiced apples, and crumbled topping which is then gilded with warm creamy caramel. This pie IS the last word for all things apple pie and after just one bite it will require a monumental amount of restraint to prevent daily drives to the out-skirts of Monroe, Virginia.
If rural community charm, the picturesque blue mountains and green forests of Monroe, Virginia, or meeting the people who are the true representatives of this proud nation aren’t enough to draw you out of urban life, then these incredible homemade pies most certainly will be. Woodruff’s Cafe and Pie Shop and a purposeful immersion into a lovelier pace is absolutely worth the drive. These moments of pure bliss, and truly getting to know the people around you are life’s precious gifts and should be savored; each moment, each morsel.
Be sure to call ahead to see what the pies are in the ovens and to reserve them. Good food like this doesn’t wait for happenstance!
Central Virginia is known for its miraculous displays of spring time blooms and temperate weather. The heady blooms offer both an intoxicating view and a scent that set a perfect backdrop for any number of fantastic meals. Nearly nothing can lure us inside while Virginia is decked out in its glorious spring apparel. To help you embrace every moment of this divine annual display and still enjoy our local Lynchburg eateries, we comprised a list of outdoor dining spots and are sharing it with you!
The names in blue denote local eats with local music, call ahead to hear about featured venues!
Benjamin’s Restaurant 14900 Forest Rd., Forest, VA. 24551 (434) 534-6077 Big Licks Tropical 4001 Murray Pl., Lynchburg, VA. 24501 (434) 528-3604 Charlie’s Waterfront Cafe and Wine Bar 201 Mill St # B, Farmville, VA 23901 City View By The James 828 Main Street. #2002, Lynchburg, VA 24504 (434) 455-0384 Devil’s Backbone Brewing Company 200 Mosby Lane, Roseland, VA 22967 El Mariachi Mexican Food 1125 Main St., Lynchburg, VA 24504 (434) 845-2015 Fabulus-Fudge 7423 Timberlake Rd., Lynchburg, VA 24502 (434) 239-3962
All floura featured are blooming in a garden near you!
1344 Main St., Lynchburg, VA 24504
(434) 845-1601
Smiley & Drowsey Poet
3700 Candlers Mountain Rd., Lynchburg, VA 24502
(434) 845-8800
Stoney Badger Tavern
3009 Old Forest Rd., Lynchburg, VA. 24501
434-851-9584
Sunrise Café
512 5th St., Lynchburg, VA 24504
(434) 845-7473
Tastee Treetz
1426 N Amherst Hwy., Amherst, VA 24521
(434) 946-0001
The Blue Dahlia
2200 Graves Mill Rd., Forest, VA. 24551
(434) 455-2895
The Depot Grille
10 9th St., Lynchburg, VA 24504
(434) 846-4464
The Farm Basket
2008 Langhorne Rd., Lynchburg, VA 24501
(434) 528-1107
The Good Cherry
14805 Forest Rd., Forest, VA 24551
(434) 525-1333
The Lorraine Bakery
1219 Main St., Lynchburg, VA 24504
The Muse
1509 Enterprise Dr., Lynchburg, VA 24502
(434) 237-8878
The Neighbors Place
104 Paulette Circle, Lynchburg, VA 24502
(434) 455-4300
The Shebeen Pub & Braai
247 Ridge-Mcintire Rd., Charlottesville, VA 24903
Upper Crust Pizza
102 Hexham Dr., Lynchburg, VA 24502
(434) 237-4321
Waterstone Pizza
1309 Jefferson St.
, Lynchburg, VA 24504
(434) 455-1515
ZAKS Shack Grill Deli Takeout
22716 Timberlake Rd., Lynchburg, VA 24502
(434) 237-2220
The Egyptian Street Vendor
Bull Branch
109 Eleventh Street
Lynchburg, VA 24504
4 Yums
Date night only
$$-$$$
Illuminated bulls’ horns mark the location of this restaurant on one of downtown Lynchburg’s side streets. The petite dilettantish restaurant features a small bar area and enough seating to ensure an intimate atmosphere. This is a fantastic date destination. Those foodies who have already enjoyed Bull Branch are familiar with its eclectic charms, stark mood lighting and good food.
Baked Goat Cheese
Bull Branch features a variety of beers and wines, but as we are not Lynchburg Drinks (copyright pending), we will continue to the food! We began our evening with the Egyptian Street Platter, Baked Goat Cheese, and Sesame-Seared Sea Scallops. The Egyptian Street Platter featured two scrumptious falafel, a zesty lemon hummus with pita slices, and a brightly flavored couscous carrot salad. This dish alone was a good reason to visit. Our favorite appetizer though was the Baked Goat Cheese served with freshly made bread; the unique and poignant flavor of the goat cheese was capitalized by a sweet, tomato and basil sauce. Simply put – delicious! These tapas were so tasty and good and actually quite sufficient to stand as a full meal. We were enticed to proceed with our entrees.
We ordered Steamed Mussels and Cumin Fish Tacos. The tasty fish tacos were comprised of a fresh cut of cod, flavored with cumin, lime, pico de gallo and sour cream, and served with a southwestern corn and black bean salad and rice. All of it was very good, however the mussels were definitely the star of our meal. Steamed, then served in coconut milk, cilantro and jalapeño, these mussels were positively luxurious and their sauce was sheer opulence!
We thoroughly enjoyed our date at Bull Branch. The food – amazing, and the atmosphere – eclectic and sexy. Kiddos are welcome, but we, personally, would reserve this local for sweeties or nights on the town only.
Vanilla Strawberry Jam
How this was never part of my life before, I don’t know. What I do know, is that I can now define my life as “Pre-Strawberry Vanilla Jam” and “Post-Strawberry Vanilla Jam”. It’s that good! This is a perfect utilization of all the strawberries you know own thanks to our helpful local strawberry farm guide and a great way to enjoy strawberries throughout the year.
Ingredients
2 quarts of strawberries (hulled and washed)
6 cups of sugar
3 tablespoons of vanilla
Directions
1. Mash strawberries, adding one layer at a time, in a large pot over high heat.
2. Add sugar and stir until dissolved.
3. Add vanilla (You can experiment with flavors here; we also used a sprig of rosemary to flavor another strawberry jam and it worked rather well.)
4. Bring mixture to a rolling boil, and then reduce heat until mixture begins to thicken and congeal.
5. Using your favorite canning method, or we like this site from Ball for reference, fill jars and continue in canning process.
6. Set some aside to enjoy all year, give as gifts, or just enjoy the jam fresh from orchard to jar and revel in the idea that your hands made this tasty treat!
Strawberries
It’s that time of year again and those who partake are caught red-handed with smiles on their faces! It’s Strawberry Season so let the picking, jamming, baking, freezing, and eating begin! We’ve done the homework for you and have listed the local farms that are selling strawberries this year complete with their prices and volumes in which they are sold. This is a perfect opportunity to enjoy the lovely weather and to begin eating fresh food in season which has multiple benefits which include eating healthier and lending itself to tasty adventures through new recipes.
For your reference, we have included addresses, websites, hours and costs below each farm as the information was available. Remember 1 quart equals roughly 1.5-2 pounds. Also consider averaging the gasoline consumption in your travel to the overall cost of your berries for a more accurate volume to price ratio.
Scott’s Strawberry Farm – blackberries, blueberries, raspberries (black & red) strawberries, tomatoes, other vegetables, & honey from the hive.
Open: Monday – Saturday from 7:30 am – 7:00 pm & Sunday from 1:00pm – 6:00 pm
$9 per flat of “you pick” & $13 per flat for pre-picked of Strawberries (flat =5 quarts)
Joe Motley’s Strawberry Farm– Strawberries
240 Steele Road Gretna, VA 24577 434-656-2838 www.facebook.com/pages/Joe-Motleys-Strawberry-Farm/114406841929055Open: Monday –Saturday from 7:00 am – 8:00 pm
$1.20 per pound of strawberries
Critzer Family Farm – Strawberries, tomatoes, squash & peaches (Do call ahead before travelling.)
Open: Monday – Saturday from 8:00am – 6:00pm
$ 1.99 per “pick your own” lb or $4.50 per pre-picked quart.
Yoder’s Farm -Tomatoes & Strawberries
1134 Browns Mill Road Rustburg, VA 24588 (434) 401-4016 www.yodersfarm.com$1.30 per pound of Strawberry
Seamans’ Orchard – Apples, strawberries, sweet cherries & pumpkins (blueberries available 2013)
$2.29 per quart of“you pick” & $5 per quart or $28.50 per 6 quarts of pre-picked
The Cherry Tree in Blossom
One of the most advantageous aspects of living in Central Virginia is its driving proximity to the “Big City”, Washington DC without enduring any of the nasty residual effects such as traffic and politicians. Foodies and Day-trippers alike can appreciate the fantastic offerings of DC and still have time in the day to get home, breathe a sigh of content, and lounge on the sofa for the pleasantly droll late night news.
For years we’ve heard about the Cherry Blossom Festival, but have always logged it in our minds as “we should do that someday…” With gas prices as they are, let’s face it, we are going to have to find out what’s awesome AND local. It wasn’t until I read a recent article on the Cherry Blossom Festival from a world-renowned magazine that I realized, “Hey! This article was written by someone in the UK, and I certainly live closer than he does! What possible reason could I have that I haven’t gone?”
So two days later, we packed our cameras, hungry stomachs, friends, and car, and made tracks for the East! Two and a half hours later, we found ourselves on the beltway with our day’s endeavors to take in the sights, sounds, and tastes of DC.
The 100th Anniversary of the Cherry Blossom Festival which starts March 20th (first day of spring) and finishes April 27 is a festival commemorating the most gorgeous and unique gift of 3,000 cherry blossom trees at the biding of Ms. Eliza Scidmore, a most fascinating female explorer. I can personally attest that these gorgeous trees are the beauty that is the muse of fairy tales and love songs. The best place we found to see these spectacularly flowering trees is at the Lower Basin within view of the Washington Monument although you will find them sprinkled throughout the city.
As we are Lynchburg Eats, we don’t go anywhere without including tasty morsels as part of our ventures. We found a fabulous purveyor of French pastries and delicate, sweet treasures called Patisserie Poupon. The small cafe in Georgetown is superior in their offerings. From apple tartlets, chocolate mousse-filled purses, to the classic croissants, and so much more! We selected an Apple Tartlet and a Croissant. The Apple Tartlet was divine! Its sliced apples were layered on top of a sweet, apple-based filling which nestled atop a buttery pastry. Patisserie Poupon’s Croissant was buttery, yet perfectly light. Each tasty morsel was just perfection!
We took our tasty treats to the park and prepared ourselves to indulge in the annual blooming of the cherry blossoms. This picture was of perfect white flowers, perfumed air, the proud history of this nation and the people who settled its shores, each with their unique offerings and amazing food. This is the glory of America!
In the aforementioned world-renowned article, we also learned that Georgetown Cupcake designed a cupcake simply for the festival. A cupcake filled with cherries, topped with rich cream cheese frosting and a pretty, candy cherry blossom. So, of course, we set the GPS to take us to Cupcakes. We expected a line because of the television promotion this cupcake shop receives, and there was, but we were met by a charming new employee who 
effervescently told us about his job. He exuded excitement about the different cupcakes and helped pass the time in line. Once inside the confectionery store, we relinquished all prior plans of choosing any one cupcake and endured a most troublesome task of decided on just four: Mint Chocolate Chip, Cherry Blossom, Salted Carmel, and Cookies and Creme.
Foodie Friend, sometimes we can’t figure why something gets on tv, but after tasting each delectable morsel of these Georgetown cupcakes, the answer was evident; these cupcakes deserve to be stars! Our favorite, the Salted Carmel, was a moist cupcake topped with a rich, caramel cream cheese frosting, glazed with melted caramel, and sprinkled with sea salts. It was incredible and by itself worthy of our journey!
Freer Gallery Courtyard
To continue our day’s cherry blossom pursuits, we took our cupcakes to the Freer Gallery of the Smithsonian. It was a perfect sanctuary to enjoy our sweets and still enjoy things pertaining to cherry blossoms. The gallery featured a collection of 31 Hiroshige Hokusai woodblock prints of Mount Fuji and included some of the famed cherry blossoms. The gem of the collection though wasn’t a blossom, but one called The Great Wave of Kanagawa. I have to say, I felt like I was in the presence of greatness while amidst this particular woodblock print! Hokusai’s imaginative conception of the wave captured the life of the wave; it seemed to breathe with liquid movement. His interpretive adoration of Mount Fuji and the blossoms was evident as his influenced other artists like Van Gogh. The fact that the Freer Gallery, as part of the Smithsonian’s, is free to the public made this venture almost too good to be true!
Our next pursuit was lunch, and we heard it through the grapevine that the best chili in the world is in fact at Ben’s Chili Bowl on U Street. The history at “The Bowl” is remarkable. The people who have frequented this small restaurant include Ella Fitzgerald, Nat King Cole, Duke Ellington and so many more names that would make your jaw drop. It’s even rumored that this is where Bill Cosby wooed his wife. To sit in the same seats that many famous derrieres warmed, the very long wait, and the singing staff should all be a testament to its history and the love of chili. The line is worthwhile as you will find love at first chili-laden bite.
Next on our list to visit were the new exhibits located within the Natural History museum. While the museum features many fascinating exhibits, such as the Hope Diamond, the aquatic x-ray gallery, and the giant squid as a free admission, there is a particular exhibit with an admission fee, but a worthwhile cost. The Butterfly Pavilion is a smaller exhibit which educates visitors on the life process of a butterfly, from caterpillar, to chrysalis, to butterfly. The Pavilion is filled with butterfly friendly growth, most of which are blooming. However, it’s above the blooms is where the magic is found! The most enticing pieces of the exhibit are the hundreds of live butterflies. These winged pieces of art are all glorious in their unique and wonderful colors, shapes and sizes. It’s simply charming! I have two little travelers who haven’t stopped talking about it to this day.
The day in DC was all together enchanting! Each glorious bite of food, each gorgeous blossom and treasured painting, and each charming yet educational experience was a precious gift to be held sacred. It occurred to me on the ride home that inevitably each precious moment will pass and fall away just like beautiful trees will soon drop their cherry blossom petals like snow – delicate blushing pink snow. Living deliberately means to seek out and to treasure each of these sacred moments, and on this trip to DC, we lived, deliberately amongst the miraculous Cherry Blossom Trees.
Cherry Blossom Festival - 2012
French Onion Soup
One of the many simple pleasures in life is French Onion Soup; its crusty, baked croutons and divine, melted Gruyere cheese which serve as an entrance to the hot, aromatic savory soup that lies beneath. It’s simple luxury at its best.
My recipe utilizes the crock pot as I needed my range and my hands for other things. Initially the soup requires attention, and of course just before serving there is some work, but much of this recipe is relatively unattended.
Special equipment
10 ramekins or soup bowls that will not be harmed by subjection to the broiler
(the local $1 store has really cute ones at the time of this posting)
Crock pot
Ingredients
3 Onions
1 Shallot
1 tablespoon Flour
Salt and Pepper, to taste
3 tablespoons Butter
3 Garlic Cloves
1 cup White wine
1 quart Beef Stock
1 French Bread loaf (sliced into 1/2-inch thick pieces)
1 pound Gruyere Cheese, shredded
Directions
1. Slice onions and shallots into very small pieces.
2. Add flour, salt and pepper and mix.
3. In a large pan or saucier, melt butter.
4. Add onions, shallots, crushed garlic cloves and white wine. Saute for approximately 5 minutes.
5. In a crock pot, pour beef stock and add onion mixture. Set on low for approximately 2 hours.
6. Just prior to serving, butter slices of French bread loaf and toast until very light brown. Set aside.
7. Place soup containers on a baking sheet and fill each with soup.
8. Set broiler on oven.
9. Working quickly, place toasted bread slices over soup and cover with Gruyere Cheese.
10. Place under the broiler for 2-4 minutes. Cheese will be melted and will have golden brown spotting when ready.
11. Serve immediately and enjoy each mouthwatering warm bite!
Fried Pickles
Zack’s Shack
22716 Timberlake Rd
Lynchburg, VA 24502
3 Yums
Take Out and small outdoor eating area
$-$$
Zack’s Shack which is located at the end of Timberlake Road offers Take Out of your favorite items off the grill and out-of-the-fryers featuring items like Rueben sandwiches, Hamburgers and Cheeseburgers, and onion rings. There is select seating outside provided by a few picnic tables, but Zack’s is mainly frequented by those picking up.
For our first visit, we tried Zack’s Rueben Sandwich and Fried Pickles. The Rueben had its merits as it was definitely tasty; corned beef covered with ‘kraut and melted Swiss cheese is always a winning combination. I must admit though, the fried pickles at Zack’s Shack will definitely be added to my list of guilty pleasures. Whoever thought of battering and deep-fat frying a pickle should be awarded a Nobel Peace Prize and Zack should be given praise for the lighly breaded, still crispy, pickle and the overall deliciousness of these tasty treats!
So, if you’re looking for hot tasty morsels off the grill and happen to be in the Timberlake area, or your anywhere and want fried pickles, look for Zack’s yellow Shack at the end of Timberlake headed west towards Roanoke!
Tamales Verdes
This recipe requires some overnight preparation and works best in an assembly line, but like all good Hispanic food, it is usually prepared with the loving companionship of others. These tamales are delicious and nothing like what you’ll find at a restaurant this far north of Mexico. Don’t lose hope if you are the only one available, these authentic tamales can be prepared by yourself if you’re ambitious enough. Enjoy each step of the process. Even more, enjoy the unwrapping and eating these delightfully festive foods with the company of your loved ones.
Special Equipment
1 8-ounce package dried corn husks (sold at the local international store, La Tienda, on Fort Avenue)
Twine, cut in 8- to 10-inch strips (Find a twine used for cooking as it won’t taint food taste)
Steamer or Double Broiler
Filling
1 pound tomatillos (peeled and washed)
4 jalapenos (While cooking them will reduce some of their spice, be aware of the spice tolerances of the mouths you are feeding and adjust.)
4 large garlic cloves (crushed)
2 tablespoons olive oil
1 cup vegetable broth
1 pound shredded chicken (It’s best to allow a roaster chicken to cook in a crockpot overnight. You will have to pick the pieces of chicken apart from the bones and skin. Note: You can freeze and save the broth for later use.)
1 bunch cilantro
½ cup heavy cream
Salt and pepper to taste
1 block Queso Fresco
Tamale Dough
1 1/2 cups shortening or lard (You can do it! It makes the tamales taste SO good.)
4 cups Masa Harina (sold at most local stores in the international section)
2 ¼ cups warm water
½ cup heavy cream
1 1/2 teaspoons salt
2 cups (about) vegetable broth
Directions
1. Soak the corn husks in warm water overnight (and if preparing the shredded chicken yourself, put the chicken in the crockpot set on low overnight as well)
2. 2 hours before serving, broil in your oven the washed and peeled tomatillos, making sure to flip them once blisters form on the skins. Once blistered on both sides, remove from heat and turn off oven.
3. In a food processor, add broiled tomatillos, jalapenos, garlic, olive oil, vegetable broth, cilantro, cream, salt and pepper.
4. Remove tomatillo mixture from the processor and in a separate bowl add chicken. Mix together, cover and set aside.
5. For the dough, in a mixer, combine Masa Harina (if using a KitchenAid use a dough attachment) and warm water, cream, salt and vegetable broth. Slowly add in shortening.
6. Crumble Queso Fresco and put in a separate bowl.
7. Now you are ready for the assembly line. Pat dry the corn husks and lay open in one pile; place the dough in a bowl, next the cheese, and finally the chicken mixture.
8. Your hands will be messy, but they are the best instrument for assembly. Using your hands and pressing lightly, place a portion of dough mixture into corn husk as a relatively flat layer approximately 1 inch below narrowest part of the husk. (see picture)
9. Next layer chicken mixture (do not touch any part of your face or anything else on your person until your hands are washed!), then Queso Fresco.
Tamales Verdes
10. Fold the two outside edges over themselves; fold the narrowest side down over the two folded edges, then fold the remaining (empty) side up. Now tie twine around the pocket of tamale to keep shut and secured. (Leave one loosely tied so that you can check on it as it cooks as overdone tamales are dry and gross.) Set aside.
11. Once all the tamales are wrapped, place them in a double broiler or steamer and cook for 30-45 minutes. Tamales will be moist but consistent when complete.
12. Serve in corn husks as either an entrée or as tapas!
- Black Teas
One of the most enticing functions of Lynchburg Eats is to interview locals who are passionate about their culinary pursuits and who are willingness to share their passions and experiences with others. Alicha McHugh, blogger and author of Tipping the Kettle: A Tea Blog, is one such devoted foodie.
I know what you’re thinking; tea is tea. Add a bag to hot water, and, Viola…TEA! Au contraire, my foodie friend! After one afternoon with McHugh, my coffee-addled brain was cleansed of such thinking, and is now open to the fascinating dimensions and versatility of tea. I watched as McHugh handled each tantalizing tea perfectly as each persnickety leaf demanded perfection in brewing at its own fastidious temperature and time limit. McHugh states, “[There are] so many different ways to make tea. I was surprised by the different flavors and that I liked them! There are so many different flavors out there for me to discover!”
On an unusually warm winter day that seemed more holiday than every day, McHugh and I enjoyed sipping a most-generous and treasures cup of Pu-erh, this particular tea being the seed of change in McHugh’s personal journal. As McHugh generously set out for us more lovely samplings of teas (tea cupping) for us to enjoy, she recounted her visit to the tea purveyor in a city not too far from here that converted her to the incredibly diverse culture of tea. “Culture” being the only really appropriate term to use for those that associate together as tea drinkers; they are known for their fervor and the immense knowledge of the hallmarks and nuances of their devotion.
We took part in sipping the famed Strawberry Pu-erh, a Bergamot, Rooibos, a white tea, an Oolong, and an intriguing 1st flush Darjeeling. Each tea was truly fascinating in its own right! The 1st flush Darjeeling impressively reflected both tastes of a black tea and a green tea (McHugh and I laughingly disagreed which flavor showed first, so I decided to default to her more cultured tea palate!). The Rooibos’ deep, directional flavors poetically spoke of its African origins and proved to be a lovely change from the familiar black or green tea. The Bergamot was a bright and lively tea with overt citrus notes and perfectly delicious on its own. The real star of the cupping was the Strawberry Pu-erh. It proved to be an obvious reason for McHugh’s sparked interest in tea. The very texture was different. It coated the mouth, not unpleasantly, with rich, tangible flavors of luscious strawberry. It was a most fascinating experience and a most incredible cup of tea!
The day with McHugh was rather like watching a musician with her instrument: thermometers, kettles, and each different type of tea; a truly interesting and delightful experience. To catch a bit of her fervor, follow McHugh on her blog at http://tippingthekettle.blogspot.com. McHugh reviews teas, purveyors of tea, interesting information from different sommeliers and passes on the information she gleans from her own research. “To share what I was learning really excited me,” states McHugh. The tagline, “Let’s DUE (Discover, Uncover and Explore) Tea together!” is perfectly suiting to McHugh’s bright and encompassing personality which permeates her blog.
Foodie Friends, it’s time to put those pinkies in air and add tea drinking to your foodie flings! DO follow Alicha McHugh on Tipping the Kettle: A Tea Blog as she is most fabulous in her research and experiences; and DO try to get your hands on these incredible teas, especially the Strawberry Pu-ehr. You may find yourself on a journey of your own!
