Music superstar: 'Rave on, Mr. Schiff, do your worst'

wnd.com ^ | 11/16/2019 | By WND Staff and Charlie Daniels

[Pelham]

I’ve always found the South = Sweet Tea idea curious since it wasn’t my experience.

I spent many a 1950s childhood summer visiting my Mississippi grandparents. Iced tea was certainly a daily staple, both at noontime dinner and evening supper, but if you wanted it sweet you did it yourself.

The same was true with my mother’s Texas and Louisiana family. Iced tea every day but adding sugar was your choice.

My dad enjoyed tea his entire life, and he did have a sweet tooth, but he never added anything to his tea other than lemon.

[HandyDandy]

see post #97. That’s the facts jack. Sorry I live rent free on your homepage.

[wardaddy]

I’m content knowing it bugs you

[wardaddy]

My wife and several ex girlfriends who were Texan cattle rancher and Arkansas cotton farmer raised respectively all make or made sweet tea very sweet

I like it like that

My maternal grandma who probably loved me more than anyone ever then or since made sweet sweet tea and stove top cast iron white cornbread and fried chicken imagine skillet on same old kenilworth stove top

My more uptown mom and paternal grandma made tea with sweet and low

Mother would make sweet tea on sundays pretty much only

My folks were wheat germ brewers yeast health nuts though dad ate stuff he liked too

He was athletic what today would be a triathlete or beyond...he needed calories

[HandyDandy]

Of course, being of the North, we only drank iced tea during the summer. The first one up in the morning would start a pot on the stovetop of boiling water. Then @10 tea bags would be tossed in. After “enough” time, the heat would be shut off and my Mum had a special large spoon that had holes in it to scoop out and squeeze the tea bags. Then she would add two cans of frozen concentrate lemon-aid. She would transfer the batch to a big punch bowl sorta thing and add cups of sugar. Over the course of the day the sugar would settle to the bottom. If you didn’t want it too sweet you could ladle it off the top. But I always dug down deep and stirred the whole bowl to be sure and get plenty of sugar. Often as not we’d go through more than a few batches. We called them “batches”.