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Espresso Enthusiasts
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Can't comment on its heritage, but enjoyed a nice expresso at the pub this evening.
Having a cup of Kenyan myself right now. Marked on my Note 5 about the store you bought it in for when I move to England, that is my last name, of course, I would be associated with a "posh" supermart...lol!
These are they;
Mount Kenya is a great place to visit, excellent trout fishing.
Twice a day religiously!
One with breakfast and one before the evening meal.
Twice a day religiously!
I take a coffee at breakfast, then one at work at half strength and one at around 3 PM if not later after dinner. Though I switch to mainly tea during the winter. Tea for breakfast, full strength coffee or two at work, another one at home, and then several cups of green tea at night after dinner. I can also use up the massive bushes of mint we've got.
Ah, I rather like mint (and it is a robust plant, too); it is excellent in tea.
For that matter, I also like cardamon tea, which I have had on more than a few occasions while abroad.
We have a variety of mint plants, chocolate mint, peppermint, spearmint, plain mint, and they all make nice teas! The only mint we don't make tea from is the Vietnamese Mint, but that is used a lot in our cooking. Apparently mint tea is good for concentration and alertness.
Mint's a lovely plant. Also a great gift to give to people you don't like much on the condition you tell them to plant it directly into ground that isn't cordoned off from the rest of their garden. Depending on conditions, they're going to have a massive problem on their hands within half a year. And that's before they discover it has traveling suckers that root along the way.
Depending on conditions, they're going to have a massive problem on their hands within half a year. And that's before they discover it has traveling suckers that root along the way.Now that's just nasty!Mint's a lovely plant. Also a great gift to give to people you don't like much on the condition you tell them to plant it directly into ground that isn't cordoned off from the rest of their garden.
Ours are all securely planted in tyres, no escape for them.My favorite of the varieties. Very tasty raw. I'll even go as far as chewing on a woodier part since it's more intense.
I make a spearmint creme englaise ice-cream that's to die for! The spearmint cuts through the fattiness wonderfully and is so refreshing it really doesn't need anything to accompany it, but strawberries soaked overnight in balsamic vinegar do taste nice with it.
It's never bothered me. I tend to raze it when I can. It keeps it going. Using up the mint is a pain in the ass and we tend to try it and freeze some, using the rest in fresh food. I have gone through the trouble of making oil from them using a still I put together. It doesn't expire as far as I know. I use a few drops in hot water for a stuffy nose or added to a shot of vodka and down the hatchet. Far easier than going to the store and going through their oils to see which one is food grade.Now that's just nasty!
The only herb we don't really use much because a little goes a long way is probably our rosemary. I cut wads of it and give it away.
I usually have homemade espresso & likewise once a day when that day starts for me. That could be at anytime for that matter.
Also happens I bring the coffee with me if I'm outdoors, to the ocean etc. in my KleanKanteen. Alone or shared. That may be on extra or other times then usual.
Then the extra social events and/or traveling or anything else that is outside normal routines adds up. If it is well prepared espresso or likewise that is.
I am picky when 'normal' coffee is served. I usually pass it. Not worth it.
Then I've had & probably will have to, times when body & times are more sensitive & I pass the coffee and other acid-producing things altogether for periods.
I am in to healthcare strongly, so I listen to my soul & body before letting espresso become an addiction.
To me espresso is a pleasure & connection, it's not a boring habit or addiction just for the caffein.
Also happens I bring the coffee with me if I'm outdoors, to the ocean etc. in my KleanKanteen. Alone or shared. That may be on extra or other times then usual.
Then the extra social events and/or traveling or anything else that is outside normal routines adds up. If it is well prepared espresso or likewise that is.
I am picky when 'normal' coffee is served. I usually pass it. Not worth it.
Then I've had & probably will have to, times when body & times are more sensitive & I pass the coffee and other acid-producing things altogether for periods.
I am in to healthcare strongly, so I listen to my soul & body before letting espresso become an addiction.
To me espresso is a pleasure & connection, it's not a boring habit or addiction just for the caffein.
Wonderful to be here.....like coming home.
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The 2 pm espresso is Italy's greatest contribution to civilization.....even more than the various paintings and operas etc and even more than spaghetti with meat sauce.
Wonderful to be here.....like coming home.
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Delighted to see you back.
Even more than opera, or splendid three dimensional paintings that date from Renaissance times?
While I love my coffee, and adore my espresso (especially if the provenance is good and Italian)....I am not sure I could elevate it above one of the crowning glories of western civilisation.
Double espresso, pressed coffee, organic cream and ice in a tall glass with straw. I woke up extra early this morning as I'd have the house to myself for a few hours and decided to clean a few of my guns I haven't used in a long time. After washing up, I went to the back yard and took a stroll far into our trees and saw two humming birds mating. Truly a magnificent scene.
I also marked a few of our fruit trees for pruning. The wood will be used for smoking meat.
I also marked a few of our fruit trees for pruning. The wood will be used for smoking meat.
Two delicious espressos, quite lovely, especially when prepared by so done who knows how to use those splendid Italian machines which double as works of art.
Well, I have tried something called "chicken liver paté" that occasionally came with dried fruit; however, I have neither come across nor ever sampled a dish bearing the name 'meat fruit'.
Nevertheless, the French do have a number of other dishes - terrines and so on - that also approximate to this idea.
The latter I know. I love terrines. This is not the same.
I posted back around Christmas of the missus making a delicious pate. A blend of livers, spices and herbs, for guests we had the next day. We had quite a bit of leftover which I greedily consumed. Too rich in the end, and also not very good considering the massive amount of vitamins within. I don't eat liver often and always forget how vitamin dense it is. Especially the vitamin toxicity and how iron can wreck havoc on your body in a large dose.
Did you ever try headcheese in your travels to east Europe? The animals there tend to have meat on their faces/heads as opposed to the lean but heavy ones here.