Meet Rosie.

(Which you can get on Amazon very easily!!!)

Rosie is the maid of the future.

Remember Rosie? Like Rosie from the Jetsons? She took care of everything in the house so Judy could get her nails done and go shopping?

“Dirty floors make me angry, Dave.”

Well, I don’t need that much luxury in my life, but I really would like some help with mopping.

I hate mopping. It takes a long time. It’s wet. It’s messy. I know I use way too much water. And downstairs is big…and it’s all hardwood floors, so I’m mopping the whole thing.

Which simply means that I mop when guests are coming over, or when I just can’t take it anymore. This is not a satisfactory solution for keeping the floors clean, and I actually like clean floors. Especially because I’m barefoot most of the time, so I’m not interested in stepping in or on anything while I’m stumbling to the coffeepot in the morning.

So when I found out robot mops were available, I was on it like the jelly globs on my kitchen floor.

Here is a blow by blow of unpacking Rosie:

Here is the box! It cost me $200 from a third party seller, and it was technically used but no one ever used it. Good enough for me. It came with all the parts and nothing is broken, so I’m happy!

This is just opening the box…

This is what it looks like right out of the box. Very nice design, sleek, classy. Something you would show your friends, for example.

I took a few pictures out of the instruction manual so you could see some of the features. it not only can clean the whole house, but it can also clean small areas, the edges only, or you could put it in the middle of a spill and it will work in circles to clean the spill up. So that’s neat!

These are the front and bottom of the device. Pretty straightforward, nothing complicated.

And this is what it looks like on the bottom.

It vacuums very well, I gotta say. It gets the edges with a broom feature, which is what I was looking for. The edges and corners of my kitchen are always collecting dust, cereal, dog food, pine needles, dirt, etc. And the last thing I want to do at the end of the day is keep cleaning…

(I hate cleaning)

Which is why Rosie is here.

So here is the initial start!

Pretty basic…I liked that it didn’t get stuck on the rugs or under couches.

It has a good bumper in the front, so it’s not just banging into your furniture.

It is a little loud, but not nearly as loud as the kids’ video games. So, comparatively, it’s pleasant.

I found that it will go through a space and then move on, and then go through that space and move on, and so on. So it got most of the downstairs, but not all of it. Which is really good to know for the future. What I need to do is to put it in the room I want to clean, and turn on the small room feature. Or if I just want a general overhaul I can start it on the base and it can get most of downstairs, and I’d be happy with that.

But the point is, there are lots of different cleaning features that I can utilize for different needs, and that’s exactly what I need out of Rosie.

Next to the trashcan is the worst place for rubble to collect. It is right next to the back door, so dirt is always being tracked in. It is in the kitchen, so crumbs and whatnot are always collecting. And it’s next to the trash can, so some things spill over…

And Rosie did a great job tidying up that space!

I was happy to see it did fine on rugs, as well! Which means it can work on carpets just fine! It didn’t get hung up on the edges of the rug, or even on warped parts of the rug. It couldn’t make it over the fold in the middle, but that’s understandable.

I did notice that the motor is pretty hefty, because it did get stuck underneath an ottoman once…and proceeded to push the ottoman across the room until it hit a wall.

Okay, enough vacuuming.

Let’s talk about mopping.

It’s really straightforward:

This is is honestly the mopping part. It is a moist cloth on the underside of Rosie.

And that kind of is all I actually need…

I put the cloth (which comes with Rosie) under a faucet and placed it on the velcro, and that was it!

I sprayed the floor with a bit of lysol, which I do when I mop anyway, and let her go!

I was surprised that the vacuum was still going, but it actually makes sense. So, on the plus side, you are vacuuming and mopping at the same time!

The results turned out really well, and I was very happy with how the kitchen looked when she finished. She got the jelly, the dirt, the edges, the dust and left me a very clean floor in her wake!

I found it took a couple hours to charge (although I also wasn’t paying much attention, but I know it took more than an hour minimum), and it lasts about 40 minutes cleaning. The charging station is very small and I have it behind a chair and out of the way, so you wouldn’t even notice it.

So, there you go!

Robot mops of the future!

I am not getting paid for this article. I have not been contacted by the company. I’m not a shill to the man. I just think people should share information and be cool with each other for life. Savvy? 

The sun did not shine,

it was too cold to play,

so we stayed inside

on that cold, cold, wet day.

No we didn’t!!

We went to UW’s Engineering Discovery Day, and knocked it out of the park!

Wearing lots of layers and jackets, for indeed, it was very cold and wet.

First we visited the Mechanical Engineering department and found some crazy interesting rooms. We learned about how studying vibrations in metal can help scientists figure out the structural integrity of a structure in relation to its surroundings. The man explaining it to us was throwing out terms I have legit never heard before, like “And as we can see here, the blahblahblah Constant is clearly at work and reinforces the calculations of…” I don’t really remember the terms he used, but that guy knew what he was talking about.

We also saw a stress/strain test experiment, and found the 3D printing club (woot!), and also found the Marine Renewable Energy department and got to see a device they are planning on installing outside of Oregon this summer in order to harness the energy from the waves in order to create energy. It’s a prototype, but they are super excited about it.

They were also talking about a department in Hawaii, which interested Nova very much…

We also met the hyperloop team, who came in 4th in the world in a SpaceX competition. Elon Musk is hoping to replace the ridiculously expensive and horribly implemented bullet-train in California. So I was very excited to see their work.

There was a tsunami simulator, where the kids got to build things out of Legos and watch them get destroyed. Always a crowd pleaser.

And we found the Computer Science department which had the least imaginative displays on the entire campus. For instance, there was one display that had a blank trifold…and a Makey-Makey setup. And that’s it. Heck, we have had a Makey-Makey setup in our house, but we also explained how currents worked and how you are using a foreign object to open and close circuits. But even after asking the fine gentleman in charge of this station, he really had nothing to share. So we moved on, because that is lame, simply put.

The kids were delighted to find a robot which could solve a rubix cube, though, and Nova went toe to toe with it on a speed round. I’m sorry to say the robot won. But I was very impressed with the questions the kids pelted at the engineers. From “how can it feel the cube,” to “how does the circuiting work,” to “how does it walk.” I was happy to see they were trying to take it apart!

There was also a gentleman at a table who was extremely excited about using vibrations in order to determine the structural integrity of bones, in order to test older individuals for osteoporosis. He knew just about everything on the subject, as far as I could see, and was extremely passionate about explaining it all to a small crowd.

We saw some submarines in a pool, in front of some absolutely gorgeous academic buildings which drive me nuts because they are so beautiful.

And we had lunch in the cafeteria! Chili and breadbowls all around, for this cold, cold, wet day.

Except for me, who had a salad with chicken. Because: celiac.

salads–

Finally, we got to the Electrical Engineering department and they had some fantastic hands-on tables up there.

The kids got to play with some solar powered cars.

They got to design their own film on paper craft, which was very clever and the engineers in charge of this table were extremely helpful.

We also found a room where we were given tools, resistors and instructions, and we got to build our own earrings! It was very sweet, and Glenn decided to build a couple trees and a squid instead of earrings. Fair enough.

After we were done we still had a few hours of sunlight in Seattle, so I walked with the kids downtown (see: coffee), and I figured it was a good time to go to the top of the Smith Tower.

They may have been a little freaked out to stand up there.

It may have been amazing.

Plus, there is a throne which the Empress of China donated to Seattle back in the late 1800s, and the kids each enjoyed (thoroughly) sitting on the throne.

At one point Alice came over to where I was sitting (because it was very nice to sit, finally) with a very sad face and told me, “Eve won’t let me sit on the throne.”

I’ve heard this story before.

I’m not getting involved.

You’re on your own…royal problems.

I don’t know how to explain the full awesomeness of the Jellimussant.

It is a jelly doughnut, inside a croissant, inside a muffin.

And I am sure it is awesome…

I wouldn’t know. I’ve never made one.

My brother and I came up with this idea years and years ago, but it never came to any fruition.  And then I was diagnosed with Celiac, so I can’t even taste-test them, so I’m not even going to bother.

NEVERTHELESS, I am sure this is a GREAT idea!  And I just found all my notes on it buried in some old file folder on my computer.

This is the Great White Buffalo of my ideas.

It was the one that got away.

Show and Tell Time, folks!

Jellimussant Flairs (which are absolutely amazing)

I. Raspberry jelly

II. Chocolate muffin with chocolate chips

III. Butter Croissant, with raspberries on topChocaRaspbero

I. Chocolate filled

II. Chocolate muffin

III. Butter Croissant, with dark/white chocolate swirl on topChocaHeavenThe next best thing to Spanish Gold

I. Lemon custard filled

II. Cranberry Orange muffin

III. Butter croissant, with citrus glaze, and little orange/lemon rinds on topCitrusiliciousAn exotic fusion of the tamed pastry and the wild fruit

I. Boysenberry filling

II. Lemon zest muffin

III. Butter croissant, with boysenberry and white frosting swirl on topBerriwinkle

I. Apple filling

II. Apple and cinnamon

III. Butter croissant, with cinnamon swirl on top Fruit of EdenYou cannot resist the temptations that lurk within

I. Cherry filling

II. Blueberry muffin

III. Butter croissant with white frosting swirl on topCherry Spangled BannerPatriotism comes in many delicious flavors.

I. Almond (amaretto?) custard

II. Almond poppy seed muffin

III. Butter croissant, cream cheese icing on top with brown sugar swirlsFor the nut in you.

I. 1/2 cheesecake, 1/2 strawberry (or kiwi?)

II. Strawberry muffin

III. Butter croissant, with cream cheese frosting on topSweetheartOur darling pastry

I. Vanilla Custard

II. Banana Nut muffin

III. Butter croissant, with baked almonds and honey glaze on topBananeMiel écrous

(banana honey nuts)For the nutty French in you

I. Blueberry filling

II. Poppy seed muffin

III. Butter croissant, with BluePavot

(blue poppy)

I. Cheesecake filling

II. Carrot cake muffin

III. Butter croissant, with honey and baked almond glaze on topCarrot24 carrot taste, with a hint of white cheesecake gold.

I. Mocha custard filling

II. Chocolate muffin

III. Butter croissant, with chocolate covered sliced coffee beans on topTop o’ tha MarninA perfect compliment to your marnin’ joe.

I. Plum custard filling

II. Cinnamon and Raisin muffin

III.PlumHeaven

I. Peach custard filling

II. Bran muffin

III. Butter croissant, plain

I. Blueberry filling

II. Blueberry muffin

III. Butter croissant, Blueberry HillNot recommended for curious little girls named “Violet”

Jellimussant recipe:

Jelly Doughnut:

INGREDIENTS:

    * 1 cup warm milk (110 degrees F/45 degrees C)

    * 1/3 cup water

    * 1 egg, beaten

    * 3 tablespoons margarine, melted

    * 3/4 cup white sugar

    * 4 1/2 cups bread flour

    * 1 teaspoon salt

    * 1 1/2 teaspoons ground nutmeg

    * 1 tablespoon active dry yeast

    * 3/4 cup any flavor fruit jam

    * 2 quarts vegetable oil for frying

DIRECTIONS:

   1. In a bread machine pan add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg, and yeast in the order recommended by the manufacturer. Set machine to the sweet dough cycle.

   2. Once cycle is completed, turn dough out onto a floured board and let rest for ten minutes.

   3. Roll dough out to 1/4 inch thickness. With floured cookie cutter, cut into 2 1/2 inch rounds.

   4. Place 1/2 teaspoon jam or jelly in center of half of the rounds. Moisten edges with cold water; top with the remaining rounds, pinch edges together firmly. Place sealed doughnuts on an greased baking sheet. Cover and let rise until doubled in a warm place, about 45 minutes.

   5. Heat oil in deep fryer to 375 degrees F (175 degrees C). Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes. Remove from oil, being careful not to poke doughnuts. Drain onto paper towels.

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Muffin:

INGREDIENTS:

    * 2 cups all-purpose flour

    * 1/2 cup white sugar

    * 3 teaspoons baking powder

    * 1 tablespoon grated lemon zest

    * 1/2 teaspoon salt

    * 3/4 cup milk

    * 1/3 cup vegetable oil

    * 1 egg

DIRECTIONS:

   1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.

   2. In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)

   3. Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

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Croissant:

QUICK BUTTER CROISSANTS 

Here is a remarkably simple method of making croissants that closely resemble the traditional ones the French serve for breakfast. You cut firm butter into flour, then blend the mixture with a yeast batter. The resulting dough is marbled with pockets of butter that form flaky layers when the croissants are baked. Best of all, you can store the dough in the refrigerator (up to 4 days) until you are ready to shape and bake the rolls.

1 pkg. active dry yeast

1 c. warm water (about 110 degrees)

3/4 c. evaporated milk

1 1/2 tsp. salt

1/3 c. sugar

1 egg

About 5 1/2 c. all-purpose flour

4 tbsp. butter, melted and cooled

1 c. (1/2 lb.) very firm butter

1 egg beaten with 1 tbsp. water

In a large bowl, dissolve yeast in water; let stand until bubbly. Add milk, salt, sugar, egg, and 1 cup of the flour. Beat to make a smooth batter, then blend in melted butter; set aside.

In a large bowl, using a pastry blender or 2 knives, cut the 1 cup firm butter into 4 cups of the remaining flour until butter particles are the size of small peas. Pour yeast batter over top and carefully turn mixture over with a spatula to blend just until flour is moistened. Cover with plastic wrap and refrigerate for at least 4 hours or up to 4 days.

Turn dough out onto a lightly floured board, press into a compact ball, and knead briefly to release air. Divide dough into 4 equal parts. Shape 1 part at a time, leaving remaining dough (wrapped in plastic wrap) in refrigerator.

On a floured board, roll 1 part of dough into a 14-inch circle, adding flour as needed to prevent sticking. Using a sharp knife, cut circle into 8 equal wedges.

Loosely roll each wedge from wide end toward point. Shape into a crescent and place, point side down, on an ungreased baking sheet. Repeat until all croissants are shaped and placed, 1 1/2 inches apart all around, on ungreased baking sheets. Cover lightly and let rise at room temperature in a draft-free place. (Do not speed rising by placing in a warm spot.)

When almost doubled (about 2 hours), brush with egg-water mixture. Bake in a 325 degree oven for about 35 minutes or until lightly browned. Serve warm, or let cool on racks. Makes 32 croissants.

“All you need is love. But a little chocolate now and then doesn’t hurt.”

― Charles M. Schulz

As we finish the season of Lent, the phone numbers of chocolatiers may be on speed dial for some of us.

For our home, we had “40 Days of Health,” where we focused on not only nutrition, but also on our physical health and good food choices. Should we only have toast in the morning, or can we add fruit to our breakfast as well? For lunch, maybe a sandwich is more sustainable than a corn dog? Dinners were seen in a better proportion of meat and vegetables, rather than being carb-heavy for convenience.

Also, believe it or not, we have all been exercising more regularly. Even to the point that we are enjoying it!

These times of discipline teach us many things in life, particularly where we can improve on. It is so easy to get into a slump in our day to day agendas. During times, such as Lent, we can look forward to periods of pruning the lazy, distracted parts of our lives and refocus on being deliberate and enthusiastic about what we are doing!

And it is so nice to feast together at the end of it!!

1) Easter Appetizers

Appetizers are the ice breakers for a meal.  They set the mood for the table, and invite your guests to relax before sitting down. And when it comes to breaking the ice…if you have never served your guests smoked salmon bites with horseradish, then now is your time to shine. I might enjoy the looks on my guests’ faces when they bite into the horseradish…a little too much. But I love, love, when they reach for another!

2) Southern Easter Side Dishes

I don’t mean to be too pedantic about this, but the while the roast is the main character of the meal, the side dishes are definitely the stars that stand out. This year, why not shake things up a little bit and try something from the south? From cheese grits soufflé with mushroom gravy, to hot potato salad…the south will never let you down with down home cooking!

3) Easter Side Dishes To Compliment Lamb

Although ham has become the popular main course for Easter dinner, lamb has been a traditional dish for hundreds of years. However, you can’t just serve side dishes that go with ham, such as baked beans or creamed peas. Try your hand at side dishes that compliment the rich, savory flavors of lamb!

4) Easter Salad Ideas

The problem I have with holiday meals is making things a little too heavy. Sure, au gratin potatoes are fantastic, but a delightful salad on the side will help you from falling asleep after dinner. I have to admit that Martha Stewart kinda knocks it out of the park with these salad ideas. Surprise, surprise.

5) Easter Desserts To Lift The Hearts

Celebrating the end of Lent with desserts?? I don’t mind if I do! Honestly, the speckled malted coconut cake with the same colorings as a robin’s egg sold me immediately. Or the blackberry lime creampuffs, which may tempt me a bit too much. But I concede that the swirled meringues with blueberry sauce must be my favorite. With 75 choices, I am not entirely sure how I am going to pick!

There really is just no way to make this real to me, so I am going to just keep on going like it is normal, at this point.

However, I have scheduled myself for 2 classes out of Harvard this summer. They are paid for, and I have a schedule.

One class I am beside myself excited to death over, because it is a literature course covering American poetry ranging from the Civil War to Modernism. Which are my jams. That is the period of history that resonated with me the most, and through which I saw the biggest transitions in American history.

From the art world turning from Romanticism, to Rococo, to Classicism….to Impressionist, to Cubism…the artist was able to see the world from a completely different perspective than any other time. It was revolutionary for the world of art.

Similarly, literature was coming out of a time when authors were trying to tell the stories of the events around them, such as Mark Twain or Henry James. Suddenly, you have this influx of shifting character studies from Kate Chopin. Edith Wharton wrote about what she saw in her elite life in “The Age of Innocence,” and “The House of Mirth,” but she also wrote “Ethan Frome,” and its companion novella, “Summer,” where she scalpels her own life into the contexts of small towns filled with hopelessness, abortions, whorehouses and attempted suicides.

What happened in the crux of the century which drew out the intense human spirit? What freedom did the nation receive after the end of slavery? How did women see themselves pre-1920, and post-1920, and how did this shape the female character in poetry during this time? Was the poet inspired when ee cummings broke down the structure of the stanza, and did the structure have any influence on women’s rights? Was society able to see a different perspective for their future after Modern poets threw out the rhyming line altogether, and said, “this is my word, and my word is my voice.”

Although I am excited on levels I have never experienced before about attending Harvard classes, I will be completely honest in admitting that it is the information and shared experiences that I am even more greatly anticipating. There is no other vault of literature I would rather touch than the vaults of Harvard, which have kept our literary treasures safe through times of war and times of prosperity. These literary vaults have inspired poets and writers for hundreds of years, and it is my enormous privilege to dip my toe into those waters.

There are so many things I am looking forward to this summer, and these classes are paramount to them all.

Especially the mandatory on-campus class which will be the highlight of the year.

My biggest fear is crying during class.

Veritas.

“granola”:

A tree hugging, free spirited hippie minus all the drugs.

That was a pretty good definition of me.

Which is why when in the midst of making granola today, I couldn’t help but have the best laugh…

Because my laughs are naturally gluten free.

and yet, here I am.

Being Celiac has weird advantages, funny enough. Since I have to read the ingredient list for every food item I buy, I get to see exactly what is put into the packaged food. Most of the time it isn’t “end of the world” stuff. But one thing I look for in particular is “Genetically Engineered” food.

It’s a little conspiratorial…but I’m just saying it’s a little too much for me. Because I’m granola.

So, there is no harm in making my own granola!

Here’s What’chu Do:

• 8 cups rolled oats
• 1 cup finely chopped almonds
• 1 1/2 teaspoons salt
• 1/2 cup brown sugar
• 1 tbsp vanilla extract
• 3/4 cup honey
• 1 tbsp ground cinnamon
• 2 cups of raisins or craisins
•  1/4 cup vegetable oil

   

   

  Here Ya Go

  1. Preheat the oven to 325F. Line two large baking sheets with parchment or a liner.
  2. Take the oats, brown sugar, cinnamon and salt in a large bowl and mix together.
  3. Then, stir the honey, oil, and vanilla in a small bowl. Pour this over the oat mixture and fold until the oats are thoroughly coated.
  4. Spread the mixture in a thin (thin) layer on a baking sheet. Bake for 15 minutes, then stir…you are going to have to stay in the room and keep stirring every 15 minutes until it’s done, which should be about 30-40 minutes.
  5. Remove the baking sheet from the oven and let it cool until the granola is room temperature…Then add the craisins. But keep stirring it every so often, it’ll get hard as it cools.
  6. When the granola has fully cooled, and after you have had an incredible test bowl, put it into a container with a lid…it’s good for 2 weeks. I really doubt it will last that long.

  Illustrated Directions! 

  

  First, stir together all the dry ingredients.

  I used my KitchenAid, because it’s not arm day today.

  This worked pretty well, but if you turn away to help the kids with a writing assignment for 2 minutes, you’re going to come back to oatmeal on your counter.

  

  Next, stir in the vanilla, honey and oil.
  I would work this in batches, otherwise you are going to get sticky oatmeal on your counters.
  

  Now, spread the granola thinly onto a covered cookie sheet. I sprayed PAM on the sheet, because you don’t want to mess around with baking oatmeal.

Bake at 325F for 15 minutes…then stir…then bake for another 15 minutes…then stir…then another 10 minutes….

• 

Then you’re done!  1 tablespoon ground cinnamon

 

Now you can add the cranberries, and eat with gusto!!

 

“One hour of life, crowded to the full with glorious action, and filled with noble risks, is worth whole years of those mean observances of paltry decorum, in which men steal through existence, like sluggish waters through a marsh, without either honour or observation.”

― Walter Scott

So sayeth the Scottsman!

Sir Walter Scott was the man who created not only the infamous trilogy, Ivanhoe, but he was also the inspiration for Tartan Day, believe it or not!

Sir Walter Scott’s passion for romantic medieval history began in his youth, when he had suffered through a bout of polio and was sent to his aunt Jenny’s house for treatment. Jenny read him tales and stories about Brittain’s  legends, figures and battles from yesteryear.

From then on, he devoted his life to the printed word, culminating in the rich pages of Ivanhoe which brought back to life the life of medieval Brittain, Richard the Lionheart, Robin of Locksley and the noble Saxon family of Ivahnoe.

However, in his later years Sir Walter Scott believed that the nation of Scotland needed something even more than an epic novel for its literary history.

Scotland needed a day to celebrate the tartans which clothed the lands.

In 1822 when King George IV visited Scotland for the first time, Sir Walter Scott managed to create a parade of tartans for HRH.

“When prescription of tartan was repealed, there was an upsurge in its use, even by Lowland Scots. So when Sir Walter Scott stage-managed the visit of King George IV to Edinburgh in 1822, tartans, kilts and bagpipes burgeoned. “ 

Tartan Day has been celebrated with great flourish ever since!

1. Scotland: The Official Tartan Day Page

It says the origins of Tartan Day is 1998…and although this is officially true, according to the official records, the first parade was in 1822. Tartan day has hosted Scottish notorieties such as Sir Sean Connery and Michael Bloomberg. They also acknowledge the Tartan Day of Canada, and their expatriot Scottish brethren!

2. The History of Tartan

The history of the Tartan cloth is as intricately woven as the history of Scotland: filled with brave souls and partnered with broadswords. The tartan was originally the day to day wear for Highlanders, particularly during the period after The Dress Act of 1746, ordered by George III. The lowland Scots, being closer to England, complied with the official order, as breaking this law would have them plucked out of Scotland and shipped off to “his royal majesty’s plantations beyond the seas.” However, Highlanders, being Highlanders, refused to comply, and thus the tartan became the symbol of Scottish liberty and freedom.

3. A Brief History of Scotland

As you can see, if you want to understand the Scottish soul, you kind of have to understand the history of Scotland. From understanding the importance of Hadrian’s wall, to the Declaration of Arbroath which signed Scotland’s freedom and independence in 1320 (it didn’t last long. They’re still working on it), to seeing how indiscriminately incorrect Braveheart was…the history of Scotland is anything but boring!

4. Traditional Scottish Recipes

There is more than just haggis!! Now, I will be honest with you: I have made haggis before. It is smelly, and ugly, and it tastes like fermented liver. But somehow…in an endearing way. But don’t stop there! You must try the Caledonian Cream!!

5. How To Brew A Proper Pot of British Tea

Finally. There is a proper way to make tea. And there is an improper way to make tea. All I’m saying, is that if you ever visit Scotland and you leave your teabag in your cup while you are drinking it, they might pluck you out of Scotland and send you off to work on her royal majesty’s plantations beyond the seas. It’s kinda a big deal over there.