The Daily A Bit of Relief: Tea and Toast
May 1, 2020
Kim Severson, a food writer at The New York Times, shares her delightful recipe for comforting cinnamon toast, infused with nostalgic memories of her mother. She reflects on the art of toasting bread and the joy it brings during tough times. Mark Thompson, CEO of The Times, provides insights into brewing the perfect cup of British tea, emphasizing its cultural significance and the rituals surrounding it. Their conversation highlights the small comforts that elevate everyday moments into deeply meaningful experiences.
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Perfect Cinnamon Toast
- Toast bread to the perfect brownness, running it through the toaster multiple times if needed.
- Spread butter thickly while the toast is still warm, allowing it to melt and soak in.
Comfort Food Connection
- Kim Severson connects cinnamon toast with childhood memories of her mother's kitchen.
- This simple comfort food evokes feelings of safety, happiness, and connection to her late mother.
Brewing the Perfect Cuppa
- Use fresh water and a rolling boil to brew tea.
- Add one teaspoon of loose black tea leaves per person and one for the pot.
