on the edge of seventeen.

i will admit, there were two reasons for this particular post: the first was to remind you that the 17th edition of is my blog burning? is coming up, this time hosted by clement of the impeccable a la cuisine!, the theme this time: tea. any dish or drink that's made with tea qualifies, clement says, but he also graciously invites us all to share any experiences or rituals we may have involving said subject.

i don't have any experiences or rituals i'm allowed to share (don't mull on that), but i do have an observation i've been meaning to blog about for awhile.






the majority of people on guam prefer sweet iced tea, much like the american south, but unlike the south, the tea does not come pre-sweetened. however, most establishments provide a simple sugar syrup in a small pitcher or in individually wrapped pour packets rather than granulated sugar as the sweetener of choice. although i don't have a particular preference for sweet tea, i find that i do miss this amenity when i am on the mainland (and in hawaii. why isn't this in hawaii?) as the syrup dissolves instantly, and makes that perfect tea: ice: sugar: lemon ratio so much easier to obtain (by the way, does anyone else get even mildly annoyed with free refills that disturb that ratio? do you even get free refills where you are?).

anyway, a simple sugar syrup is as it name states, simple. just add two cups of water to one cup of sugar in a saucepan, heat and stir until the sugar is dissolved. cool, then store in a clean container in the 'fridge, where it will keep indefinitely. it comes in handy when making agua frescas, citrus ades, and other summer coolers .

the second reason for this post? if i get just one person--one! i tell you--with a stevie nicks' song stuck in his or her head today, my mission has been accomplished.

i said ooh baby, ooh, said ooh.