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Photon wrote:
Masterful job, yet again! Perfect!
If you can put up with it, here's my personal abbreviated history of Southern iced tea:
When I moved to North Carolina more than thirty years ago, I was frustrated to find that the only beverages served in most restaurants were pre-sweetened (absurdly oversweetened) iced tea and, of course, soft drinks and coffee. Iced coffee was unheard of. The only exception was around Asheville, where unsweetened tea was an option. I therefore went all over the state asking for iced coffee, and teaching waiters the mystery of how to make it (!). After about a decade, the "unsweet" tea option began to spread eastward, and eventually reached even the coast.
With unsweet tea on the menus, we dealt with just the situation that you describe (how to get a modest amount of sucrose to dissolve in near-frozen water). Therefore, my wife and I began to ask for "half and half" tea - a mix of their sweetened and unsweetened stuff. After about ten years of this, and our friends spreading it far and wide, I find that waiters no longer are surprised by the request, even in some pretty out of the way little towns!
I don't know why I felt moved to write this lengthy tome that will probably bore most of you...maybe I just wanted to push the envelope for OT posts!
After all that, I need to repeat: wonderful entry, just great!
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Jess,
Thank you for this very interesting dialog. Jane often uses the half and half technique when she orders coffee - half regular and half decaffeinated.
I am pleased that you like the photo.
Robert
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