When I started my career, I worked as a waitress at an Indian restaurant.
At the end of each shift, I’d sit down to make tea with the blackcurrrants.
I’d drink a few bowls and think about what to do next.
But it was just too much work.
After a while, I decided to make my own blackcurramberry tea.
This time around, I started making blackcurries with blackberries and sugar, and I didn’t mind them at all. I didn