El blog de Ecomania, la tienda de productos Ecológicos, Reciclados, Sostenibles y Solidarios de Madrid.

Yarns: 8/2 unmercerized cottons. Threading: 16 shaft Point Twill, with various treadlings.

Decoración, ideas y mucha imaginación...

Crispy crunchy rusks with the fresh flavors from herbs and garlic!What’s better than this to kick start a morning with a cup of tea or coffee!Sometimes it happens, we buy stuffs intending to make something and remains on counter top without consuming it and looses […]

All the deliciousness with none of the faff

Spring's bringing more than higher temps and cherry blossoms to the East Coast this year, as hordes of 17-year cicadas get set to head above ground from the Carolinas all the way up to New York next month.But while the bug-phobic might not be too excited about the upcoming invasion of billions of these red-eyed little monsters, creative people have found plenty of ways to celebrate cicadas. Check

Este artículo fue originalmente publicado por Diana Garrido el 6 de mayo del 2017.

From tried-and-true recipes and DIY crafts to home decor tips and holiday party planning, let Martha Stewart inspire you every day.

Size: 8.5"W x 8.5"D x 7.5"H Material: Cast Iron Weight: 3.65 pounds Made by San Pacific International/SPI Home Normally ships in 2-3 business days Learn More About SPI Home and Shop The Entire Collection

Baking Party Games and Ideas for the ultimate kids / tweens Birthday Bake Bash

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Explore great kitchen storage and organization ideas for your pantry, cabinets, spice rack, drawers, refrigerator, countertops and more.

There’s always time for tea, right? I know I’ve mentioned this a few times but have never I really delved into my love (addiction, obsession) with tea, and so as the next in my Healthy Reboot series I

We’ve taken a look at the (TV set) kitchens of Jamie Oliver and Sophie Dahl. Now it’s time to drool over the simple but warm kitchen of another British cook, our favorite, Nigel Slater.If you live in the UK, you’re lucky to have access to the second season of Mr. Slater’s Simple Suppers (BBC One) which premiered this week. He’s in the same kitchen that he used in season one: a beautiful, spare space that also feels friendly and functional.

Another great find, this time from eBay UK. I waited until this auction ended before I posted, as to not to disturb the free market at work. Behold a beautiful English tea / picnic set. I envision Monty carrying this throughout his campaign through Europe, although this may not be old enough. The fo

Bueno! Today, I see frogs..... I see frogs jumpin'...... I see green frogs jumpin'..... Ghost Glass Frog It must be a frog jumpin' day!  c. 1916 I like the graphics that go with this little poem! Just a note here - you never see Great Danes in silly costumes like these, right? Ah, a day at the pond... Checkin' out the chicks.... Prince Azim, Disney's The Princess and the Frog Singin' a few froggy songs.... c. 1896 Playin' hide & seek.... artwork can be found at web site to right Splashin' each other.... and playin' froggy games.... and hidin' out from the bull frogs (they're bullies you know).... Some frogs like to sketch self portraits, over at the edge of the pond.... and some just like to soak up the sun, and the humidity, and the green..... Hyloscirtus_colymba_Jaramillo, almost extinct Pristimantis_moro_Jaramillo There's always one who's grouchy, no matter what.... and one who's just a big mouth....... http://www.amazon.com/Wide-Mouthed-Frog-POP-UP-BOOK/dp/B0002TX4YI/ref=sr_1_19?s=books&ie=UTF8&qid=1305333770&sr=1-19 Some frogs are fashion-istas..... and some get into home decor.... http://www.justtoocute.com/ www.prettylittlethings.etsy.com www.bellinsfamilygifts.com http://www.chinawholesalegift.com/ recycled bottlecap magnet: http://www.inkspired.etsy.com/ Background is from "Tuesday" by David Wiesner http://www.amazon.com/Tuesday-David-Wiesner/dp/0395870828/ref=sr_1_1?ie=UTF8&qid=1305334266&sr=8-1 If you don't have this book.....you should! But mostly, Frogs just are. Hope you have a frog jumpin' day! inkspired http://www.inkspired.etsy.com/ [email protected] http://www.inkspiredmusings.blogspot.com/ http://www.myinkspired.com/ lemur leaf frog, found in Panama

Shhh, don't tell anyone. #wine

Crochet Tea Sculpture created by creativecarmelina on Etsy. Nice work!

Here is a really nice vintage orange Tupperware pitcher marked 800-10, it measures approx. 6" across the top and 9.5" tall.

These honeycomb patterned beehive sweet buns are feather light tender. They are stuffed with cream cheese, then soaked in honey sugar syrup.

I've ran across a few versions of tea flavor wheels since getting into tea. These are great for identifying a number of different related flavors, to help with guiding palate development for separating out the flavors in different teas. Personally I've faced a few hurdles with this. With practice ordinary flavors aren't so difficult to identify, although at first they sort of are (grass, spices, floral components, earth elements, etc.). A few seemed unfamiliar at first, then later quite obvious, especially butter, malt, and cocoa. Aside from that issue I'm not familiar with a lot of types of smells that relate to flavors that are not tied to food tastes, like different flowers. Tea flavor wheel examples Two sample flavor wheels follow, both of which are not so different, and seem pretty good:   Twinnings tea flavor wheel   Temple Mountain flavor wheel Using the wheel, how to taste tea Twinnings has suggestions on their site about tasting tea, more methodology than I use related to this. They mention trying to identify what you taste as the general flavor impression that strikes you first, then the main impression, and the most detailed flavors that linger after, as head, body, and tail. Tea tasting classes would identify tasting methodologies like this better, with guidance on specific examples. Of course the idea of a "finish" is not unique to tea, and can be an interesting effect. For me the teas seem to separate out into flavor elements on different levels. I think of them in a spatial way, as a base of main flavors, with some undertones that underlie that, and "higher" tones of more specific and somewhat isolated flavor elements. One could instead think of these as front, middle, and back, closer to how Twinnings is describing tasting, but their method is chronological, not really related to how individual flavors seem to strike the palate differently as an arrangement of different component levels. Some teas emphasize a certain "level," for example some oolongs might have lots of rich flavors and a nice feel but not so many "forward" or "higher" flavor components. All of this could make tea tasting more complicated than it really needs to be. Some teas seem to present quite simple flavor profiles anyway, just a few basic flavors. Or complex teas could include many flavor elements that are so mixed it could be hard to separate them out without a lot of practice (like a blended tea might). More typically good single-source teas seem to show a number of different flavor elements that one can identify separately with practice, as the categories in these wheels indicate. For me if I like the flavor elements that works better than looking for a certain balance in different types of tastes and body elements, but then what I like changes over time. Temperate climate bias in tea wheels As I've been tasting teas it occured to me that these wheels are incomplete. In the tropics there are a number of different vegetables, fruits, and herbs, and many of the flavors on these wheels would be known as imported foods that not all would have much exposure to. There are "tropical" fruit sections on these, the main ones familiar in the West, but even for the few mentioned there are lots of types of these fruits covering a range of different tastes. In Thailand and elsewhere there are many individual types of mangos, pineapples, or even bananas, all of which share some taste components, but all of which can vary quite a bit, as apples do. Even more fruits you just never hear of in the West: mangosteen, rambutan, longan, longon, jackfruit, durian, and so on. Most of them are delicious and easy to adapt to but unfamiliar textures can be an issue. For vegetables, herbs, and flowers the difference is more pronounced; Thais eat dozens of things that initially were unfamiliar to me. Some of it translates or can go by Western names (like banana flower, lotus root, or morning glory), or some only seem to have Thai names, so often I'm eating things I recognize on sight only. Back to tea tasting: recently I was trying a bai mu dan (or white peony) with a friend, which seemed to taste like apricot to me, an element described in the write-up as melon. She said it tasted more like dried persimmon, which was exactly it. I've had fresh and dried persimmon but I never would have made that connection. It's hard to describe what the fruit tastes like, maybe like apricot. That same friend had mentioned some teas taste like orchid, or lotus flower before, but not being familiar with these smells I couldn't really know. Later I checked by smelling lotus flowers at the house when they bloomed. Next steps: advanced palate training Tasting flavors as they come up in teas is a good way to "train" the average tea drinker, but there might be other ways to push that further. Nigel Melican recently posted about use of aroma samples in wine tasting (sample site link), which could also be applied to tea.