THERE ARE THOUSANDS AND THOUSANDS OF FOOD BLOGS, BUT ONLY ONE CULINARY NO-NO!

I’ve made this drink for decades. My mother, God bless her soul, did as well for many years.

So simple.

You take your basic glass or plastic jar.

Fill almost to the top with water.

Toss in about a dozen tea bags. For my taste Lipton works just fine.

Put the top on the jar and place outside on a table during a sunny summer day.

Bring inside later after the tea has brewed and Voila! You have sun tea.

Add lemon and/or sugar at your discretion.

So good.

But who knew this homemade beverage was poisoning me?

Mary Hunt thinks so. She’s the founder of EverydayCheapskate.com, a frugal living blog, and the author of the book “Debt-Proof Living.” And Hunt actually uses the term “dangerous” to describe my backyard brew.

Let’s examine what Hunt has to say followed by my reactions.

Use regular black tea, never herbal tea. There is some thought that caffeine prohibits the growth of bacteria.

Check.

Use a container that has been washed well in soap and water and then rinsed or dipped into a bleach solution of 1-1/2 teaspoons liquid chlorine bleach per gallon of water.

I’ve never gone to that extreme. I’m still standing.

If your sun tea container has a spigot, take it apart and clean it well with the bleach solution. If you can’t get it apart to clean, find another vessel for your sun tea.

Is she for real? No friggin’ way.

Do not leave the tea to brew in the sun for longer than four hours.

I’ve taken my jar out at 8:00 am and left it out until 7 pm. A couple of times I forgot until the next day. I repeat. I’m still standing.

Prepare only the amount of tea you plan to use in one day.

How do I know how much I’ll consume? I ain’t going through that whole bleach ritual for just two glasses.

Dear Mary Hunt, I’ve devoured a lifetime of cinnamon rolls, frozen custard, and a fair share of raw beef. Did I mention I’m still standing?

With all due respect I will ignore your rules and continue to make sun tea the Fischer way.

ICYMI, last week’s Culinary no-no.