Tualatin Community Advantage Magazine September 2024
Published by
Active Media Publishing Group
PO Box 672, Aurora, OR 97002
info@ActiveMediaUSA.com 503.825.2111
ADMINISTRATION
Matthew Nelson, Publisher Catrina Nelson, CFO
Tara Weidman, Executive Assistant
Raeann Van Arsadall, Business Development
PRODUCTION
Jeremy Okai Davis, Art Director
Donovan Darling, Creative Project Manager
Brittany Jungenberg, Director of Marketing
Kate Astle, Copyeditor
Kaity VanHoose, Social Media Manager
SENIOR GRAPHIC DESIGNERS
Hilary Berg Sean Carver
Brittany Jungenberg Morgan King
Shawn Schmidt
GRAPHIC DESIGNERS
Dani DeGraw, Justin Nelson, Kaity VanHoose
CONTRIBUTING WRITERS
Patti Jo Brooks Olive Gallagher
Angie Helvey Lucas Holmgren
Robert Matsumura Dennis McNabb
Peter Murphy Edward Novak
Malia Riggs Kelly Romo
Gretchen Van Lente Ty Walker
Alice Williams Justin Woomer
Kerry Yu
CONTRIBUTING PHOTOGRAPHERS
Laurel Bice Carly Carpenter
Tyler Francke Angie Helvey
Brittany Jungenberg Malaina Kinne
Lisa Kuhlman Kara Langley
Andrew Sambuceto Henry Schifter Hayley Starkey
ADVERTISING SPECIALISTS
Don Ormsby Bill Kistler
Stephanie Baker Peggy Jacobs
David Long Chris O’Brien
John Zobrist Brad Marti
Shelley Zeman Tina Toney
Darren Dwyer Lynnette Scott
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Tualatin Community Advantage Magazine
SEPTEMBER 2024
-Michael H.
-Meyer R.
Beyond Beer
Culinary classics celebrate German fall fest
By Robert Matsumura, Contributing Writer
Every autumn, Oktoberfest, whether in Munich, Germany, Mt. Angel, Oregon, or elsewhere, attracts millions of visitors from around the globe, eager to raise a stein of frothy beer and celebrate Bavarian culture. Beyond the beer drinking and polka music are a host of culinary classics that pair perfectly with the beer to make Oktoberfest a hearty, tasty time of year.
Pretzels
These iconic, twisted knots of dough, originally born in a monastery during the Middle Ages, are baked to golden perfection and standard at every Oktoberfest celebration.
Pork
Smoky bratwurst or spicy weisswurst (veal and pork back bacon) are grilled and served with a side of sweet mustard, seasoned with leeks, chives and green onions. Weisswurst were typically eaten in the morning, with the old saying, “Weisswursts should not be allowed to hear the noon chime of the church bells.” Schweinshaxe, roasted pork knuckle, is seasoned with herbs and served with sauerkraut and potato dumplings.
Beef
Sauerbraten, a beef pot roast, is marinated for days in a mix of vinegar, water and spices such as cloves, juniper berries and bay leaves. The roast tastes tangy and is served with a sweetsavory gravy made of gingersnaps alongside red cabbage and potato dumplings.
Dumplings
Made from potatoes, bread or semolina flour, knödel come in a wide variety. Kartoffelknödel (potato dumplings) are popular. A mix of mashed potatoes, flour and sometimes breadcrumbs, they’re boiled until fluffy. Pretzel dumplings are chewy and fused with savory herbs and spices, made for rich gravies and sauces.
Pancakes
A delicious crispy treat, kartoffelpuffer (potato pancakes) are crafted from grated potatoes, onions, eggs and flour, and fried until golden brown and served with applesauce or sour cream. On the sweet side, kaiserschmarrn is a shredded pancake served with fruit compote and powdered sugar.
Apples
Apfelstrudel is a traditional apple strudel with cinnamon-spiced apples and raisins and blanketed in thin pastry layers, topped with powdered sugar and whipped cream.
Pairing Perfection
While beer is the star of the show at Oktoberfest, pairing the various culinary specialties featured in this article with their proper mate will heighten one’s gastronomic experience. Weissbier, a wheat beer known for its fruity and spicy notes, is a fine complement for sausages and pretzels. For those partaking in Schweinshaxe, Märzen beers with their malty sweetness and robust character provide a balanced accompaniment. Even apfelstrudel finds a perfect partner in eiswein, a sweet dessert wine that elevates the apple and cinnamon flavors.
Beer, Food and Tradition
Far more than just a beer festival, Oktoberfest is a culinary voyage through Bavarian tradition and hospitality. So whether you’re a first-time visitor or a seasoned Oktoberfest enthusiast, grab a stein of beer and a plate of sausages and savor the flavors of autumn. Feel the convivial spirit of community and tradition, and raise a toast to the culinary classics that have made Oktoberfest a cherished world-wide event. Prost!
Run to Remember
Summer numbers point to “fishy” fall
By Lucas Holmgren, Contributing Writer
Arecent article of mine discussed the start of a very encouraging number of summer steelhead. What hadn’t started yet was the sockeye salmon run, which is brief for the Lower Columbia and almost completely made up of fish headed far above Bonneville Dam to the upper reaches of the Columbia River. Unlike the summer steelhead and summer Chinook runs, the sockeye run in the Columbia is very brief, and as a result, on a good year, it can be mindblowing how many salmon are swimming by the very banks of Oregon and Washington beaches.
At the time of writing (July 16, 2024), more than 742,000 sockeye have crossed over Bonneville Dam. This is far beyond the previous record of 614,179 sockeye that passed over the first Columbia Dam (Bonneville) in 2014. With such an incredible run of what many consider to be the world’s
best-tasting salmon, one would think that the fishing season in the Lower Columbia would have liberal limits and lots of opportunity. That is not the case this year, as just a few endangered stocks of sockeye in the Snake River have shown some sign of decreased returns, combined with concerns about spawning-time temperatures, which can have a dramatic affect on sockeye salmon as they are not as hardy as other species. Other stocks of sockeye, however, have far exceeded expectations, resulting in increased limits to allow for more harvest.
By the end of July, the sockeye run usually dwindles to small numbers, even on excellent years like 2024. So although 2024 is the best year on record since Bonneville Dam started counting fish returns, residents looking to fish around cities like Vancouver and Portland were not able to fish at the peak of the season due to an early emergency closure of the fishery. This is a common occurrence with many stocks of fish, especially the prized spring Chinook.
Anglers fishing in the Upper Columbia have been able to enjoy excellent fishing and relatively high harvest limits. No matter what, the number of sockeye salmon, not to mention a strong improvement in summer steelhead returns, point to improved ocean conditions, as salmon and steelhead returns are not only affected by their juvenile development in the river, but, in large part, by ocean conditions and predation as well.
With numbers like this returning to the Columbia River, there is an optimistic outlook as to what is usually the best time for salmon fishing in the Northwest: fall. Chinook and coho are more coastal in their ocean migration, and if this summer is any indication, we could be in for a very “fishy” fall.
Chinook salmon
Sockeye salmon
Matilda (1996)
“I’m right and you’re wrong, I’m big and you’re small, and there’s nothing you can do about it.” Oddball, wallflower, nonconformist, weirdo. Whatever you want to call her, Matilda does not belong, especially in her family, almost as if she was adopted. She’s kind, lonely, she loves to read, she can solve large math problems in her head, and, well, eventually she can move things with her mind. And once she’s allowed to go to school, she begins to thrive, finds happiness and is well-beloved by her classmates. She finds a confidant in her teacher, Miss Honey, with whom she shares a common enemy, the scary Ms. Agatha Trunchbull (and Miss Honey’s aunt), who terrifies the school she leads. It’s dark, wryly funny and somehow magical. Starring Mara Wilson as Matilda, Danny DeVito, Rhea Perlman, Embeth Davidtz, Pam Ferris and more. While suffering at the box office, Matilda has become a cult classic since its release. Rated PG for mild violence, scary images and rude language.
Breakfast Club (1985)
“You see us as a brain, an athlete, a basket case, a princess and a criminal. Correct? That’s the way we saw each other at 7:00 this morning. We were brainwashed.” You can’t help but feel existential when watching The Breakfast Club and that’s precisely the point. A movie that examines cliques, stereotypes and teenagers’ desire to be understood by their parents and adults, we learn the secrets and struggles of each student stuck in all-day detention at Shermer High School. We sometimes forget that none of us doesn’t have it all figured out, and that’s very much the case here — each of the students feels the pressure of expectations, whether it’s good grades, athletic success, or beauty. Even the “criminal” and “weirdo” have a reputation to uphold, but they’re just as vulnerable and lovable as anyone else. If there’s a point to this movie, it’s to be kind. Starring most of the “Brat Pack” — Emilio Estevez, Anthony Michael Hall, Judd Nelson. Molly Ringwald, Ally Sheed — as well as Paul Gleason and John Kapelos. Rated R for strong language, adult themes and triggering topics.
Harry Potter (2001)
“You’re a wizard, Harry!” As a millennial who grew up with Harry Potter in real-time, to say this movie is meaningful to me is an understatement. From the mind of a then-single mother on welfare writing in the Elephant House Cafe in Edinburgh, it’s easy to see why the magical world of Harry Potter and Hogwarts so easily whisks you away from reality. Directed by Chris Columbus, the first movie (and second) have an unmistakable warmness to them that’s impossible to hate — like a fireplace on a cozy night. Harry, living with his awful aunt and uncle and cousin, discovers on his 11th birthday that he’s a wizard, and is invited to attend Hogwarts to study magic. It’s a coming-of-age, family comedy, action-adventure fantasy all rolled into one. There are spells and wands, trolls and elves, dark wizards, goblins and unicorns, and all manner of magical creatures running around this mystical world. Rated PG for scary moments and mild language.
Stream these movies where available, or rent from your local movie store, library or rental kiosk.
Cheers to 50 Years
Local favorite celebrates a half-century of service
in the summer of 1974 under new ownership, and Dave joined the team as the General Manager in 1994 before buying into the place himself 12 years later.
A longtime veteran of the restaurant world, Dave began working at Pizza Hut in his 20s, which led to a take-and-bake pizza franchise with three locations in Oregon. “That’s how I learned the accounting side of things, how to keep track of food costs and that kind of thing,” he says. But he always had a special place in his heart for bar and grill-type restaurants, so he sold off the pizza franchise and started managing bars, eventually ending up at The Country Inn, which became The CI.
By Angie Helvey, Contributing Writer
Photos by Brittany Jungenberg
The CI Bar & Grill is celebrating 50 years in business this summer, but according to owner Dave Phillips, it’s been some form of watering hole since the 1930s. The cozy, no-frills lounge started as a gathering place for the community’s founding fathers, and nowadays it’s a favorite local hangout with a friendly gang of longtime staff ready to welcome you to the family and send you home with a full belly of classic scratch-made food.
Changing the bar’s clientele and reputation took some work in the beginning, but Dave and his team are dedicated to fostering a safe and congenial environment that’s also familyfriendly until 9:00 p.m. “When I first came, police were called here constantly for fights and
everything,” he recounts, “but we just kept getting rid of the troublemakers and the chaos. Now we have a nice community place where the police and even the mayor come in for breakfast.”
The bar has an intriguing past, to say the least. It began as The Spot Tavern, as evidenced by the horseshoe with gold lettering embedded in the concrete near the front doors. Somewhere along the way, it evolved into a haven for unsavory characters, culminating in the unsolved murder of the owner and later a death over a pool game that closed the place down for a year or more. It reopened
According to Dave, the place practically runs itself, thanks to his hard-working, cohesive team of longtime employees ranging in tenure from 10 to 27 years. “I have no turnover, so people know who they’re going to see when they come in,” he says. Everyone does a great job, and they all get along; they’re probably one of the best crews I’ve had in my whole career in this business.”
Apart from the cozy atmosphere, the biggest attraction to The CI Bar & Grill is the food. Open daily at 7:00 a.m., the restaurant serves all three meals and breakfast all day with traditional selections like steak and eggs, omelets, biscuits and gravy, corned beef hash and a fantastic huevos rancheros. The burgers are thick and juicy, and the sandwiches are loaded with meat and fresh
toppings. “The chicken focaccia sandwich, in particular, is to die for,” says Dave. “The menu hits on everything people like, so it’s easy to come here every day and have something different.” Larger entrees include steak, pasta, fish and chips, with a fresh prime rib on Thursday, Friday and Saturday nights. And don’t skip the clam chowder; customers say it’s the very best, even compared to coastal restaurants.
True to form, the experienced bartenders at The CI are always ready
to pour you a tall, frosty beer or whip up the cocktail of your choosing. Eight tasty brews are available on tap, and a menu of specialty cocktails is designed to spark your libational imagination. Happy hour is daily from 3:00 p.m. to 6:00 p.m., with discounted drinks and appetizers, and live entertainment rocks the house every Thursday, Friday and Saturday night.
“Thursday nights are a jam session with great local blues musicians; some of them were part of the recent Waterfront Blues Festival,” Dave says. On Friday and Saturday nights, they switch to karaoke – the bar has the perfect setup with a DJ booth, lights and a mini-stage. Though they don’t advertise as a sports bar, it’s a fun place to watch a game, and Dave recently replaced the 10 TVs and put in a new sound system so the jukebox
or house music is clearly audible even in the video poker room.
For Dave, the last 30 years at The CI Bar & Grill are a lengthy recollection of memories, like the unfortunate kitchen fire of 2017 that closed them down for five months. But the people are what make The CI special, whether it’s the crew or the customers. “We have hundreds of regulars, many we see daily,” says Dave. As retirement rapidly approaches, he’s already decided to leave the beloved bar in the hands of his loyal employees. “I want to keep the ownership flowing under the same management, just like when I came on.”
The CI Bar & Grill is located at 18786 SW Boones Ferry Rd. Tualatin, OR. Visit their menu and other info at www.cibarandgrill.com or give them a call at (503) 692-2765.
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Whisking Wonders
Where culinary passion meets family legacy
By Kelly Romo, Contributing Writer
In the heart of our community resides a culinary enthusiast whose recipes and tales from the kitchen transport her loved ones to a world of flavors, memories and warmth. Meet Stephanie Reif, a local cookbook author whose passion for cooking was ignited by her Norwegian grandmother, a cook for a wealthy family in Chicago before moving to the Pacific Northwest. On the other hand, Stephanie’s gift for writing was inherited from her English grandmother, who may not have been a great cook but was an accomplished writer, postmistress and bear hunter in the wilds of Alaska.
Stephanie honed her natural writing skills through the guidance of demanding English teachers at a private school in Seattle. After high school, she pursued higher education at the University of Washington. After earning an English degree, she began a fulfilling decadelong teaching career in Beaverton before fate intervened in the form of a blind date that blossomed into marriage and a lifelong partnership.
resilience and determination. While raising her two children and volunteering in the community, she felt the need for a personal creative outlet. This led her to write for the Canby Herald, where she added a personal recipe at the end of each column. Her passion for cooking opened many doors, including a television program called “Home Sweet Home,” which featured not just her cooking but also other segments about interior design, crafting, gardening and a segment on Home Heritage.
Stephanie’s travels became not just adventures but culinary expeditions. Everywhere she went, she sought out cooking classes. From the spicy kitchens of New Orleans to the diverse dishes of San Francisco, each experience enriched her culinary expertise.
The onset of the COVID-19 pandemic became a catalyst for Stephanie’s cookbook dreams. With her grandchildren by her side, she embarked on a journey of writing, photographing and self-publishing her culinary adventures. From her first book, MY HOME SWEET HOME KITCHEN, to the heartwarming anecdotes in STORIES FROM MY HOME SWEET HOME KITCHEN,” Stephanie’s books are more than just recipes; they are windows into her world, travels and family.
Stephanie’s journey from a stay-at-home mom to a successful cookbook author is a testament to her
Stephanie began teaching her grandchildren to cook when they were three to four years old. She has been guiding them through the kitchen, nurturing their skills ever since, and now they are accomplished cooks. Each year, on their birthdays, Stephanie gifts them with money for a shopping spree, followed by lunch at a restaurant of their choosing and ending with a delightful tradition of baking either a cake or pie together. Through these shared experiences, she fosters their love for cooking and creates cherished memories that will last a lifetime.
As she delves into her latest creation, MY HOME SWEET HOME KITCHEN: JUST DESSERT, Stephanie blends her love for writing, cooking and family. With each recipe, she hopes to create not just meals but memories that will be cherished for generations to come.
Teaching, Tuning, Thriving
Newest team member celebrates one-year anniversary
Story and photo by Tyler Francke
As the Canby community looks ahead to the end of summer, another milestone looms for the newest team member at Canby Music: Instructor and retail clerk Chloe Boehler will mark her first anniversary with the store in September 2024. A lifelong Canby-area resident, student and musician, Chloe has quickly become a key part of the Canby Music family.
Chloe’s musical journey began unexpectedly during a childhood family trip to Hawaii. “My dad bought a $20 ukulele, and he was kind of messing around with it and trying to play it,” Chloe says, then adds with a chuckle. “And I just had to take over. I ended up teaching myself and then got a guitar. That’s how it all started.”
She joined the Canby School District band program in the seventh grade at Baker Prairie Middle School, adding a new discipline to her repertoire with the clarinet. She was just starting her band journey at Canby High School when the COVID-19 pandemic disrupted in-person learning. “Trying to play in a band over Zoom is not the same,” she recalls. “It was tough, but I think it made us stronger as a group.” That thought seems born of the fact that Chloe and her bandmates made their first trips to the state championships over the past two years (her junior and senior campaigns), finishing second and third, respectively.
Now, Chloe channels that resilience into her work at Canby Music. Fluent in English and Spanish, she’s become known
not only for her musical talents but also for her dedication to teaching and customer service. “Teaching was a surprise for me, but it’s become one of my favorite parts of the job,” Chloe shares. “The connections we make through music are incredible.”
Brian Haines, owner of Canby Music, describes Chloe as a valuable asset to the store. “Chloe stood out from the beginning. She came in with a strong background in music and quickly adapted to our needs,” Haines notes. “She’s not only great with teaching and retail but has also started to dive into repairs, showing her versatility and eagerness to learn.”
As Chloe looks ahead, she plans to attend Clackamas Community College to explore her options in music education or performance. “I’m excited to see where my journey takes me,” she says. “For now, working here helps me keep my skills sharp and my love for music alive.”
For Canby Music, which has long enjoyed a close relationship with the band and orchestra programs at Canby and surrounding school districts, back-to-school season is its busiest time of year. The store’s rent-to-own program, which allows
families to pay monthly rental fees that also count toward the purchase price of the instrument, is especially popular for many local band students (Chloe herself took advantage and now sings the program’s praises).
A newer initiative for students allows customers to use up to one year of rental payments as credit toward the purchase of an upgrade — either a step-up or professional-level instrument.
“We’re always trying to make music more accessible for people, whether they’re looking to pursue it as a career or a lifelong hobby,” Haines explains. “Every musician has these steps along their musical journey, and we’re here to help navigate those steps.”
Canby Music offers a wide variety of instruments for rent and sale, along with experienced, caring instructors. The store also offers a full array of repair and maintenance services. Canby Music is located at 590 NW 1st Ave. For more information, visit canbymusic.com or call 503-263-2263.
Into the Vortex
Vortex I, Oregon’s counterculture music festival
By Robert Matsumura, Contributing Writer
The name “Woodstock” reverberates throughout the annals of Rock and Roll history as one of the greatest concerts of all time. Lost to many people today, however, is the memory of Portland’s own version of Woodstock which took place in the summer of 1970. An era defined by the Vietnam War, social upheaval, and the countercultural revolution, these were turbulent times in America, as the winds of change ushered-in debates on the very nature of our country’s identity. In the midst of this turmoil, Oregon became the site of a unique and almost surreal event: Vortex I. This rock festival at McIver State Park on the outskirts of Portland transcended the definition of a “concert.” As memorable as the music was, it proved to be a radical experiment in peacekeeping and a significant event in the cultural history of Oregon.
An Out-of-the Box Solution to Potential Chaos
In the summer of 1970, Governor Tom McCall faced a major dilemma. Portland was set to host the American Legion convention, at which President Richard Nixon was scheduled to appear to promote the continuation of the Vietnam War. As one might imagine, this promised to attract both veterans and crowds of anti-war protesters. In the wake of the tragic events at Kent State University, fears ran high that chaos and violence might erupt at such a contentious event. Motivated to find a solution, McCall and his advisors met with a coalition of Portland counterculture-peace-activists who had devised a strategy to promote the emerging peace community — a music festival called Vortex I: A Biodegradable Festival of Life. McCall agreed to issue a permit for the rock festival to take place at the same time as the American Legion Convention, despite the well publicized nudity
and the marijuana use of the recent Woodstock concert. McCall was quoted as saying he had “just committed political suicide.”
Thus Vortex I was born. The strategy was bold but simple: create a free rock festival to draw potential protesters away from the city. Although it was a gamble, McCall’s willingness to embrace such an unconventional approach is what set Oregon apart.
McIver State Park: A Natural Haven
Due to its natural beauty, situated along the Clackamas River, McIver Park was chosen as an ideal place to promote love, peace and harmony. The park rapidly transformed into a bustling festival ground with stages, food stalls, and campsites to accommodate the influx of attendees.
Anticipation for the event was palpable. Word spread like wildfire through the counterculture grapevine and soon thousands of young people were migrating to the park. By the start of the festival on August 28, 1970, McIver State Park was brimming with an estimated 30,000 attendees eager to embrace the spirit of Vortex I.
A Festival Unlike Any Other
Vortex I was anything but your typical rock festival. A freeflowing eclectic mix of music, arts, and alternative lifestyles, the festival grounds featured makeshift art installations, communal kitchens and included a free health clinic. Famous national acts such as The Grateful Dead, Santana, and Jefferson Airplane were supposed to have performed at the festival, but never actually did. The music was provided primarily by local talent such as Brown Sugar, Lloyd Jones, and Jacob’s Ladder, among others. Two national acts who did perform were blues harmonica player and vocalist Charlie Musselwhite with his band, and
Soul/R&B singer Gene Chandler backed by the band Funk. The music was diverse, ranging from rock and folk to blues and psychedelic, reflecting the varied tastes of the crowd. Attendees participated in yoga sessions, meditation circles, and impromptu drum jams. It was a celebration of countercultural ideals, with peace, community and environmental consciousness as the focal point.
The Spirit of Vortex I
What made Vortex I unique versus other festivals of the era was its sense of purpose. It wasn’t just a party; it was a statement. The attendees, most of whom had come of age during the civil rights movement and the Summer of Love, saw Vortex I as an opportunity to demonstrate that peace and unity were achievable goals. The event’s mantra: “Break free! Love is the answer” was fully embraced by the festival-goers. This spirit of harmony even extended to relations between the attendees and the authorities. The Oregon National Guard, mobilized to ensure safety and order, found themselves in a unique
position. Prepared for confrontations, they experienced cooperation and respect. Guardsmen were offered food and some even joined in the festivities — a direct contrast to the violence seen at other protests and gatherings across the country.
A Peaceful Legacy
Vortex I was a resounding success in multiple ways. The American Legion convention in Portland proceeded without major incident (as it turned out, Nixon ended up canceling his appearance and Vice President Spiro Agnew appeared in his place), with the festival functioning as intended, by drawing potential protesters away from the city. More importantly, Vortex I left an enduring legacy of peaceful protest and community spirit.
As for Governor McCall, the bold experiment paid dividends. The success of Vortex I earned him national attention and solidified his reputation as a forwardthinking leader. The festival itself came to symbolize the positive potential of creativity and open-mindedness when
applied to problem-solving — that peace and music were harmonious partners, particularly in times of division and strife.
Vortex I in Retrospect
Today, the memory of Vortex I lives on. Remembered fondly by those who attended it, Oregonians can look back to it as a testament to the power of unconventional thinking and the enduring appeal of music and community. More than just a historical footnote, it’s a reminder of a time when Oregon dared to do something different, pioneering innovative solutions to the societal challenges of the time.
So next time you’re enjoying the beauty of McIver State Park, take a moment to reflect on the festival that once transformed this tranquil space into a revolutionary haven of peace and music. If you listen hard, you may still hear the echoes of guitars and the laughter of a generation committed to make the world a better place. Vortex I is now but a part of history, but its spirit lives on, a vibrant part of Oregon’s rich cultural tapestry.
Scentsational Syrups
Herbs and spice make coffee so nice
Chai Syrup
31/3 cups water
10 cardamom pods
1 teaspoon whole black peppercorns
1 teaspoon whole coriander seeds
8 whole cloves
11/2 inches fresh ginger, peeled and sliced
2 cinnamon sticks
1 star anise (or 1 teaspoon fennel seeds)
1/3 cup sugar (or sweetener of your choice)
5 tablespoons loose-leaf black tea
Using mortar and pestle, lightly crush cardamom pods, coriander seeds and peppercorns. In saucepan, combine water, sugar, spices and ginger. Gently simmer over
low heat for 10 to 15 minutes. Take off heat, add tea and steep until room temperature. Strain through cheesecloth or fine strainer and into a clean bottle. Refrigerate up to a month. Heat 1/2 cup of favorite milk and 1/2 cup syrup with sprinkle of cinnamon, or serve with cold milk over ice. Or use 2 tablespoons in hot coffee, iced coffee or hot cocoa.
Rosemary-Vanilla Bean Syrup
2 cups honey or granulated sugar
2 cups water
1 vanilla bean, cut vertically in half
3 sprigs fresh rosemary
In small saucepan, bring honey and water to a boil over medium heat. Reduce to simmer. Scrape vanilla bean into pot and place spent pod in pot. Stir and cook for 10 minutes. Add rosemary sprigs; cook 3 more minutes. Remove from heat. Cool to room temperature. Refrigerate up to a month. Use 2 tablespoons in hot or iced coffee or cocoa.
