If I owned a café (an idea I’ve flirted with), I’d put this on the fall menu.
Peel and slice a one-inch knob of fresh ginger, and pour over it a quart of boiling water. Steep for 10 minutes, then strain. Combine this ginger tea, which has a bite to it, with an equal amount of apple cider. Serve hot or cold.
That’s it, folks, one of my favorite kinds of recipes: common ingredients + no work = alchemy. It was told to me in the waiting room of the Boston Children’s Chorus by Cynthia, the mother of one of Lydia’s fellow singers. Drink up. The mixed flavour might give you, too, a curious feeling.
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Fictional Alice stamp created by web designer and writer Amber Simmons.
leaf stitch word 
Jane! I’ve been in love with ginger “tea” since last year when I read about it in a book by Dr. Andrew Weil. We drink it chilled — I brew the tea, pour it into a pitcher, add honey and let cool before storing in the refrigerator. It makes the perfect mix-in for orange juice (especially Trader Joe’s Orange Mango Juice!) and any fruit soda, like Orangina, Pellegrino Limonata or Aranciata (ha, Trader Joe’s makes excellent versions of Italian lemon and orange sodas as well!). Now I’m going to have to try it with cider!