As part of a collaboration project in my college course I somehow got appointed "hospitality manager" (among a number of other things). Last week people involved with Grizedale Artist Residency in the UK were at IMMA (Irish Museum of Modern Art) and we hosted them in the Statecraft project spaces, letting them know about our project and giving them some mint-lemon-honey-ginger herbal tea as refreshment. It was a little bit hairy grating fresh ginger on site, so at the weekend I decided to do a bit of advance prep work for the hospitality station. I found out there is less wastage if ginger is peeled with a spoon!
I grated the ginger by machine. But the machine always leaves some end lumps when grating.
So I switched to the chopper blades and added a bit of honey.
This is a standard honey jar, almost half full with the ginger honey mix. I brought it in to class at IMMA and made some tea. Per cup I used about a third of a tsp, a little bit of lemon juice and a mint leaf. I didn't add extra honey, as I don't like things too sweet. The tea was just right!