to keep water hot all day and set up a little tea station by my desk. I called my grandmother; I texted some chefs I know. Nothing worked.
And then a friend sent me a cocktail kit that had dried oranges in it, and on a whim one day I threw one in with some crushed cardamom and cinnamon—and it actually helped. When I ran out of the cocktail garnishes, I started throwing in orange peels, which previously I’d just let pile up on my desk over the course of a day as I went through wedge after wedge of citrus during meetings. The taste is more subtle, but the effect is the same.
So when my coworkers asked if anybody had recipes that might be suitable for a story on food waste for the May issue, . It’s totally adaptable—use the spices you like, omit the ones you don’t, caffeine completely optional—and, if you try it, I hope it picks you up on days when you’re feeling low.
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