-=> Quoting Shawn Highfield to Dave Drum <=-

 SH> Red Rose for black tea

My favourite supermarket brand. I don't think it's sold in the US
though.
 
SH> Plus Andrea has a selection of herbal ones for nighttime use.

My current favourite is Twinings Honeybush, Mandarin and Orange tea
to which I add dried Mandarin orange peel (with the bitter white
pith shaved off).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Phad Khi Mao Kung (Spicy Stir-Fried Prawns)
 Categories: Thai, Chilies, Shrimp
      Yield: 4 servings
 
           THE PASTE
      6    Fresh Thai bird chiles, or
           Substitute piquins, seeds
           And stems removed,  chopped
      5    Shallots, peeled and chopped
     10    Cloves garlic, chopped
    1/2 ts Shrimp paste
           THE PRAWNS:
      3 tb Vegetable oil
     12 lg Prawns, peeled and deveined,
           Tail on
      1 ts Sugar
      2 tb Fish sauce
    1/2 c  Chopped holy basil
 
  With a mortar and pestle, pound the paste ingredients together to
  form a paste. It does not have to be smooth. Place the oil in a
  wok, heat, and then add the paste and stir-fry until fragrant. Add
  the prawns and stir-fry until cooked, about 2 minutes. Add the
  sugar and fish sauce and stir. Remove from the heat and add the
  basil.

  From: Ladykathee

MMMMM
  

Cheers

Jim


... Chicken broth is bird tea

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