Saturday, August 11, 2007

Do You Sweat, Perspire, or Glisten?

Today my friends and I sat in the cool of the air-conditioned restaurant and sipped a tall tall glass of Southern Ice Tea (yes there’s a difference) and discussed the effects on our bodies of the 100+ temps. We then discussed which word we preferred to use to describe our state of dampness:

Sweat - to make something dripping wet with the clear salty liquid that passes to the surface of the skin when somebody is hot.
Perspire - to make something wet with the fluid secreted through the pores of the skin.
Glisten - to shine lightly from a wet surface.

Now, I have decided that the first two could better be used to describe other people. When I think of sweat I think of Matthew Fox on Heroes with his shirt off trying to survive in a hot jungle after a plane crash. He is stripped to the waist and his muscles are wet with sweat. When I think of perspire, I think of the politicians who become wet and wipe perspiration from their foreheads as they wish they had prepared for the debate as they watch other candidates charm the audience with their knowledge.

The third term, I have decided is the one I would chose to describe me as I walk from the air-conditioned restaurant to the air-conditioned car to the air-conditioned house. I will not give my body time to sweat or perspire. Been there, done that!

If you have to be out in this weather, please take care of yourself and drink plenty of water and take rest breaks in the shade. You are all special and we need you here to fulfill your purpose.

Here’s my favorite cool summer drink. It is best enjoyed in the evening as you sit around and cool down from the day. Fix and enjoy.

Southern Sweet Tea
4 c water
8-10 regular-sized (3 family sized tea bags)
Pinch of baking soda

Sugar Syrup:
4 c sugar

2 c water

To prepare Sugar Syrup: Combine water and sugar in saucepan; stir; bring to boil; reduce heat; stir until thickened; remove from heat; set aside.

To prepare tea: wrap teabag strings around handle of spatula (I prefer a wooden spoon). Bring 4 cups of water to boil in saucepan; turn off heat. Place teabags on spatula in pan with pinch of baking soda. Once tea is suitably darkened, and still hot; remove tea bags. Do not squeeze teabags, it clouds the tea. Add 1 cup of sugar syrup to tea; stir until thoroughly blended. Pour mixture into 1 gallon glass or metal pitcher; fill to top with water. Stir; chill in refrigerator. Pour remaining sugar syrup into glass jar; cover.

To serve tea: Once tea has cooled; fill tall glasses 2/3 full with ice; pour tea over ice. Place reserved sugar syrup on side so guests may sweeten according to personal taste. Enjoy!

Use Lipton or Luzianne orange pekoe tea.