Howard

“But here’s the silver lining: There’s another way!”
― Anastasia Pash, Travel With Style: Master the Art of Stylish and Functional Travel Capsules

“Falling apart created space for my art —
I do not blame anyone for it happening,
Nor do I thank anyone — not even myself — for letting it happen.

I will never be entirely put back together,
And I may never feel complete again,
But at least I have the chance to create myself anew.

And for that — only for that — I am thankful.”
― Laura Chouette, Where the Quiet Blooms

“Attitude may not change the facts but it sure can bend them.”
― Howard Koor

“In Taiwan, where bubble tea was invented, people have been drinking Chinese tea styles with milk since Dutch colonization in the seventeenth century. But milk tea-- specifically, Indian black teas where milkiness is as important as the tea-- arrived late, some time around the Second World War. As the story goes, a former bartender, Chang Fan Shu, thought to serve it cold, and shake it like you would a cocktail. When he did this, the fats and proteins in the milk allowed it to form a foam, and he made what people started to call bubble tea. Some shops started serving iced versions, shaken like a cocktail. And then in the eighties, in a Taiwanese tea shop-- and nobody can agree which one-- someone had the idea of adding chewy pearls of tapioca starch to the bubble tea, making bubble tea-squared. New variants quickly appeared. Earl Grey boba tea. Milkless jasmine green tea or osmanthus versions. A lot of the time the tea was lost completely, most notably in the crystalline pop fruit flavors such as lychee or mulberry, although also in milkshake-like blends like lilac taro.”
― Ruby Tandoh, All Consuming: Why We Eat the Way We Eat Now