updated 08-30-21 w Deep Dives

Gnusletter - September 2021

If you've ever noticed an event is sold out before you've even had a chance to review the particulars, chances are the reservations were scooped up by those in our Omni Patron community. Should you care to test the patron waters, pledge levels start at $1 per month ($10+ per year)

Reservations for December's Somewhere in Time Tour at the Hotel del Coronado with historyteller Charles Spratley are now open to all Omni patrons. We'll be the first group ever to go on this tour!

Let us know what tickles your fancy

A new batch of Tea Travellers passports is scheduled for completion on October 15. If you'd like to reserve one, email TeaTravellersSocietea@gmail.com and let us know. We have passport stamps for a few of the tearooms in the area (and have gifted others with their own), so be sure to bring your passport with you to any and all teavents for stamping

We're working assiduously to open Whimsicalitea ~ a Genteel Arts Parlour in 2022 and have lots of plans already laid out. The location is under wraps at the moment due to legal "stuff" on the part of the LLC that currently own the property, but we can say the venue is situated in the greater Los Angeles / Orange County area of SoCal. If you're curious about what's in store, take a gander at our website in progress.

In addition to the music, dance, and acting classes we intend to offer at our venue next year, we'll have a slew of writer opportuniteas including our second Author's Journey program. We only accept 8 people total, so if you think you're ready to finally write that book you've always dreamed of, indicate your interest now on the event survey above

The MIDSUMMER MAGIC issue of la Vie Sirene o-magazine is available at no charge as a PDF or a flipbook on Issuu

Citrus Blueberry Salad with Almond Relish and Minted Sugar
(by Bobby Flay, from FoodNetwork)

Tea Traveller Cheryl and I were introduced to this delectable treat when taking tea at Rose Cottage, the exquisite home of the tea-travelling Clemens trio. This was just one of the mouth-watering courses served during one of the most enjoyable tea parties I've ever attended. The version of this recipe they used was modified a smidge, but this version looks just as tasty: 

  • 1/2 cup toasted almonds chopped
  • 1/4 cup pure cane granulated sugar
  • 8 fresh mint leaves, chopped
  • 2 ruby red grapefruits, segmented and juice reserved
  • 2 yellow grapefruits, segmented and juice reserved
  • 2 Navel oranges, segmented and juice reserved
  • 2 tablespoons honey
  • One 2-inch piece fresh ginger, cut in half
  • 1 pint fresh blueberries, picked over and rinsed

  1. Put the almonds, sugar and mint in a food processor and pulse briefly to make a coarse streusel-like topping. Transfer to a small bowl.
  2. Combine the grapefruits and oranges in a large decorative bowl. Combine the reserved citrus juices in a small saucepan (you should have at least 2 cups, if you don't, add enough fresh orange or grapefruit juice to make up the difference). Add the honey and fresh ginger and bring to a boil. Cook until the mixture is reduced by half. Remove from the heat and let cool to room temperature, at least 30 minutes. Remove the ginger and pour the mixture over the citrus. Cover and refrigerate the salad for at least 1 hour and up to 24 hours.
  3. Just before serving, stir in the blueberries. Top with the minted almond sugar and serve.

    Platen garden

    Time to get going on the long weekend

    #platen #omniocademy #ocademy

    In a tree in the ground ...

    ... there lived an Arbin

    #arbis #omniocademy #ocademy

    The age-old new month mantra

    Hares & rabbits

    break old habits

    Make time stop

    as bunnies hop

    Pancake coneys, lop-eared cronies,

    all too soon, another moon.

    Gnusletter - August 2021

    'Tis another month so busy I don't have adequate time to apprise you of all that's going on! Here's the wiki:

    The following events still have availability. Those not listed are plum full

    Noises Off!
    Friday, 10 September at 8pm
    at the Long Beach Playhouse
    & join us for dinner at Pancho's before the play
    Contact Joy if interested

    Sunday, 12 September at 10am
    at Spring Tea Garden in Fullerton
    Whether you get a chance to read the book, join us for a witchy good time as we discuss The Witch's Heart by Genevieve Gornichec 

    at Paris In A Cup
    Friday, 1st October at 11am
    This will be a departure from our 2 previous craft teas ~ sillier, more hands on, pre-orderable options. Take a look at the event page to see if it doffs your hat!

    3 SPOTS LEFT - Saturday only
    Old Town San Diego
    16 October 
    includes afternoon tea, a visit to the famed Whaley House, optional stay at the historic Horton Grand Hotel, and historic tours with Charles Spratley 

    Saturday, 30 October at 11am 
    Celebrate All Hallows with a Tiki Touch at Paris In A Cup in Orange 

    Big December event announcement coming in September


    la Vie Sirene o-magazine's MAGIC issue is just finishing off in daily blog form. 
    The full layout to release next week

    When Duty Calls, novella #13 in Peyton Drake's Omni Tale series releases to patrons tomorrow 

    Charles Spratley's PARANORMAL PURSUITS course is complete and ready for viewing!

    The Ocademy's new YouTube show DEEP DIVES plunges you headlong into Omni lore & legend

    Tea Travellers Passports - I'll be cooking up a new batch that should be ready by October 15
    Epic Journals - my 2021 pet project should poke its head out by year's end

    As many of you know, beloved tearoom owner Rosa Jaime of The Four Seasons Tea Room in Sierra Madre recently had a heart attack while on the job and had to go to the hospital. She's been at home ever since and was excited to do some events down the line, as her doctor had advocated keeping her hands active to stave off other ickiness. Long story short, these events have been cancelled as she is now scheduled to go in for surgery in September. If you live in a city near the tearoom, please consider offering any assistance that feels right for you. And of course, your prayers and good juju are more appreciated than you know. This world needs Rosa and needs her well!

    Eggplant and sweet potato curry

    • 1/4 cup (60ml) coconut oil
    • 1 onion, thinly sliced
    • 1 long red chilli, finely chopped
    • 2 garlic cloves, finely chopped
    • 5cm piece ginger, finely chopped
    • 30 fresh curry leaves
    • 400ml can coconut milk
    • 2 cups (500ml) vegetable stock
    • 2 tbs tamarind paste
    • 4 Japanese eggplants, quartered lengthways, connected at stem
    • 300g sweet potato, peeled, cut into thin wedges
    • Toasted coconut flakes, steamed rice, & lime wedges, to serve
    • 1/2 cup (45g) desiccated coconut
    • 3 whole dried chillies
    • 1 tbs coriander seeds, toasted
    • 2 tsp cumin seeds, toasted
    • 1 tsp whole black peppercorns, toasted
    • 2 tsp turmeric
    • Juice of 1 lime

    1. Whiz dry masala paste ingredients in a small food processor until finely chopped. Add lime juice and 1/2 cup (125ml) water, then whiz until a coarse paste. Set aside.
    2. Heat 2 tbs coconut oil in a saucepan over medium heat. Cook onion, stirring, for 5-6 minutes until golden. Add chilli, garlic, ginger, 20 curry leaves and masala paste, and fry for 2 minutes or until fragrant. Add coconut milk, stock and tamarind, then bring to a simmer. Add vegetables, then simmer, stirring occasionally, for 35 minutes or until tender and curry is slightly thickened.
    3. Meanwhile, heat remaining 1 tbs oil in a frypan over high heat. Add remaining 10 curry leaves and fry for 1 minute or until crisp. Drain on paper towel.
    4. Top curry with coconut flakes and curry leaves. Serve with rice and lime wedges.

    Free Omni Tale online

    On this day in 1974, the story of Peyton Drake's introduction to the Omniverse began. To commemorate it, the author's site will post the entirety of his 49-novella saga chapter by chapter. Let the Omni Tale begin