Sounds wonderful, enjoy.
The Le Creuset is wonderful, isn't it?
What on earth is that?
Ah, intriguing, do enjoy.
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Sounds wonderful, enjoy.
The Le Creuset is wonderful, isn't it?
What on earth is that?
Ah, intriguing, do enjoy.
Now if only I had some decent coffee to go along with these my morning would be complete. 
Now if only I had some decent coffee to go along with these my morning would be complete.
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They look fantastic; I'm salivating.
Anyway, get a good French press - and then make sure that you have decent quality coffee in stock (not a problem in Bath); this is the most idiot proof method of making good coffee that I know of.
Prepared a Kenyan coffee with runny local honey (spooned into a preheated mug, which also served to heat he honey, as suggested a few posts ago by @Zenithal.
Very tasty on a wet and windy Sunday morning.
Very tasty on a wet and windy Sunday morning.
Evil and seductive - and, doubtless utterly perfect with coffee.
You can go wrong with Le Creuset.
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Now if only I had some decent coffee to go along with these my morning would be complete.
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They look great. What are they?
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I see chipped almond and pecan. I assume it's some treacle/molasses based chocolate cake covered in thick chocolate.
85% Chocolate, Ground almonds, 2 oranges (cooked till soft and mashed, skin, pith and all) and muscovado sugar.
Usually I bake a whole cake, but needed something for brunch so cupcakes it had to be.
On top, 85% chocolate and cream, melted and whipped till stiff (#notadoubleentendre)
No changing of the water for the oranges? I've cooked lemons in sugar water til they were soft and mushy. But that was never for a baked good. I take it these need to be refrigerated so they don't spoil due to the higher than normal moisture content?
Just pop the oranges in the water, and boil away. Just check to see that it doesn't boil dry of course. (You throw away the cooking water. Just the pulpy soft oranges.)
Well, they are so moist they last for days… if you let them that is. I never refrigerate them. But then the UK is so cool most days.
Just pop the oranges in the water, and boil away. Just check to see that it doesn't boil dry of course. (You throw away the cooking water. Just the pulpy soft oranges.)
Well, they are so moist they last for days… if you let them that is. I never refrigerate them. But then the UK is so cool most days.
Wow. Sound delicious - and I'd imagine simply divine with coffee (or, even tea).
Agreed, they look positively voluptuous and seductively delicious.
A mug (Le Creuset) of Kenyan coffee being sipped.
Good idea, I'm joining you.
A mug of Kenyan coffee, a dash of organic full fat milk, and brown sugar (unrefined & organic).
Had a swiftly consumed Kenyan coffee this morning. Still, it was rather tasty.
Sigh. My coffee expertise is limited to Starbucks and Keurig K-cups.
I'm more of a tea person, a daily drinker actually. I wonder if there is a similar "tea thread" buried somewhere in MR….
I'm more of a tea person, a daily drinker actually. I wonder if there is a similar "tea thread" buried somewhere in MR….
Why don't you start one?
Tea has been discussed - sometimes, at length, in this thread, but not quite with the same passion as coffee.
Starbuck's - and here, I run the risk of repeating myself - do not have good coffee; it is stale, bitter and over-roasted, for the most part. I like the idea, and the ambience, but the coffee is something I have to drown in sugar.
Keurig K-cups, I may have seen referenced somewhere, but, I have no idea what they are or how they are used, or what they produce by way of sugar.
However, it might be time for another coffee........this time, prepared and consumed slowly, rather than swiftly.
Have just enjoyed a lovely mug of Kenyan coffee, with warmed (organic) full fat milk and a little brown (unrefined, organic) sugar.
Hmm, I've tried authentic Oolong (from an upscale Chinese restaurant too), but have yet to try Souchong. My current favorite (hot) tea is Tazo's Earl Grey. I've always been partial to black teas.
Tazo is one of the more widespread purveyor of teas (retail teabags stored in tincans) in US markets.
Tazo is one of the more widespread purveyor of teas (retail teabags stored in tincans) in US markets.
Hm. Have never tried dark chocolate with tea (whereas I do rather like it with coffee).
Never heard of Tazo, but, then, US brands appear seldom enough these days in Europe.
Might I suggest that you try white tea - a subtle, restrained, elegant - tasting tea, to you both?