Hello from quarantine where I’ve completely lost track of time and started talking to Hudson way more than usual. I know I’m an introvert, but I’m not a homebody, so I’m really not loving this situation. I’m thankful that I’m still healthy and able to work for the most part so I can’t complain.

I’ve been trying to use this as a chance to be more creative with my blog content and cooking which means using ingredients I’m not used to AKA matcha.

Fun Fact: My first job at 16 was in a tiny tea shop owned by a Chinese woman in Connecticut. The walls were completely lined with different tea blends imported from China and I spent many, many hours each week weighing and filling the jars, making tea to go, and hiding the fact that I was actually drinking coffee. My boss didn’t want any of us to drink coffee and she cornered me in the back room several times to tell me that she was concerned that I didn’t like tea enough. I usually found a way to not answer.

I worked so, so hard at that job, but immediately learned that 1) I was meant to be an entrepreneur and 2) matcha is not my first choice. (And also boiling water spilled on cotton pants is a traumatic thing.)

 

But just to spite me my body has decided that it no longer wants to tolerate 4 cups of coffee a day, so here were are making matcha.

I basically mix collagen into every liquid possible so obviously it had to make an appearance in this recipe—and hey, who doesn’t want better nails from their beverages? An obvious choice