My afternoon cuppa

At work I drink the coffee provided in the kitchen in the mornings. They have a big grinder that is set to deliver a measured amount of grounds, and the coffee selected isn’t bad. There are enough of us drinking coffee that the pots usually contain reasonably fresh coffee throughout the morning.

I switch to tea in the afternoon. I don’t really remember when or why I started doing it. It was before I came to work at this place. And usually I make the tea using stuff from my private stash, rather than the variety of teabags provided in the kitchen.

One of my co-workers, who grew up in China, seriously dislikes the very notion of tea bags. Sometimes you can even get her to explain why loose leaves are better (you can actually see and smell the quality, for one). That’s not why I keep my own stash. Mine are bags, after all. Yes, some of the teas I bring in at least look more like a pinch of loose leaves inside a little cloth baggie, rather than unidentifiable clippings inside paper, but it’s still teabags.

I just have certain teas that I like, and they aren’t the kind that get stocked in an office kitchen. My very favorite is a lavender-earl grey. Alas, it hasn’t been in stock for months at the store where I used to get it. Which means I’ve been drinking a lot of my second fave: jasmine blossom green tea. Or aged earl grey. Or sweet ginger black.

I try to keep two or three varieties in stock in my desk, so that I always have a choice. But I’ve lately been having trouble finding good versions of my alternates. I probably just need to shop further afield. At least I hope that’s all it is. I hope there hasn’t been some sort of global lavender or bergamot shortage. More my luck that not enough other people like it to justify shipping the product.

That happens with a lot of things I like. When I find something I like, I want to keep enjoying it. Yet what makes products fly off the shelf (or at least one of the things that makes this happen) is being new and different. In order to make room for new and different, something has to go, at least temporarily. Of course, I’m as much a part of that problem as anyone. Before I discovered the lavender earl grey tea, one of my faves was this rspberry black tea—the bags had little dried raspberries mixed with the tea leaves, and the taste was incredible. I stopped buying it when I started drinking the lavender, and I didn’t even notice that the raspberry wasn’t on the shelf any more.

It doesn’t just happen with teas, of course. I am a sucker for the serial story. Whether it be a good television series or series of novels. I love coming back to find out what happens next to characters I have come to love (or love to hate in the case of a well-done villain). It’s probably why when I’m working on a novel, I’m also thinking about the sequel. I just can’t help it.

Though lately I think it’s gotten me into a bit of a jam. I keep having scenes that have nothing to do with the current plot—scenes that can’t happen until after the end of this novel—popping into my head when I’m trying to work on this one. I gotta figure out how to get them out of the way so I can finish the story at hand.

I’ll let you know if I find a magic solution…

Tags: ,

About fontfolly

I've loved reading for as long as I can remember. I write fantasy, science fiction, mystery, and nonfiction. For more than 20 years I edited and published an anthropomorphic sci-fi/space opera literary fanzine. I attend and work on the staff for several anthropormorphics, anime, and science fiction conventions. I live near Seattle with my wonderful husband, still completely amazed that he puts up with me at all.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: