Coffee Blend Quotes

You have five minutes to call someone, anyone, I don't care who, and order me the finest blend of coffee that rat hole town has, and a dozen beers. If it's not sitting on this table..." a slender finger pointed furiously at the table in question,"... in one hour, you die" - Faith telling Jacob

Texting and phone calls, fireworks, blends, café au lait, and music. Yesterday's television. Work and beer. The neighbor's dog, or those strange flowers, the way it smells at Maisen. Those ordinary things I talk about with you. With you... I want to talk about love with you.

One of Francie's favorite stores was the one which sold nothing but tea, coffee, and spices. It was an exciting place of rows of lacquered bins and strange, romantic, exotics odors. There were a dozen scarlet coffee bins with adventurous words written across the front in black China ink: Brazil! Argentine! Turkish! Java! Mixed Blend! The tea was in smaller bins: beautiful bins with sloping covers. They read: Oolong! Formosa! Orange Pekoe! Black China! Flowering Almond! Jasmine! Irish Tea! The spices were in miniature bins behind the counter. Their names marches in a row across the shelves: cinnamon-- cloves-- ginger-- all-spice-- ball nutmeg--curry-- peppercorns-- sage-- thyme-- marjoram.

She considered, as she never had, that she could install Roarke's real and excellent blend in the break room. But then she rejected the notion as temporarily sentimental. You just didn't go around breaking tradition of bad cop break-room coffee because you felt good about having good cops under your command. Besides, they'd lose the fun of sneaking in and stealing it from her AutoChef. Who was she to spoil their good time?

I ordered my favorite drink; vanilla iced blended coffee with whipped cream and caramel sauce on top. The whipped cream and caramel sauce were the best. Usually when no one was watching, I would lick the inside of the lid to get every last drop of the addictive syrup. Once, my dad caught me doing this and started laughing. I'd gotten caramel plastered over my nose. If Colt had ever seen me do this, I would never live it down. Glancing around, I indulged shamelessly and grinned." -Cheyenne

I'ts not just a cup of coffee !!! “Coffee is lot like people” Coffee is a language in itself. In many ways, It’s Complex, Just like Humans. It’s Dark, Just like our Soul. It’s Black, Just like Grief. It’s Addictive, Just like love. It’s Pure, Just like our heart. It’s Sweet, Just like our Memories. It’s Strong yet Grind, Just like our Determination. It’s Blended, Just like our Feelings. It’s Tantalizing, Just like our Emotions. It’s Rewarding, As it is easy to Confess anything over a Cup of Coffee.

To be honest, however, I’m about ready to switch over to my favorite treat, Christmas blend coffee from Starbutts.

Humor is the coffee in a soldier’s cup; the darker the blend, the greater the morale boost.

disposal." I said nothing. "I know this is hard, Dante," he said, taking my arm. "But stay strong. You can do this." But I still missed his smile. His red and tired eyes told stories his mouth refused.  Staring at the cooling coffee, I pucker my lips and ease the bitter glory into my tongue. My love affair for coffee is an old one, and each year I desire a darker, richer, fuller blend. In

Montrose tasted the coffee. No bitterness, a blend of several beans--some of which had been grown precisely the same way for over a thousand years--and just the right temperature. If pressed, he could name the chemical makeup of the coffee and the reaction of the human body to the brew. Yet there was still an almost mystical sense of well-being that few things imparted just by smell, taste, and warmth, and coffee was one.

Deanna’s prime business was mining Lantillium, which was used to line blaster emitter barrels and the cores of warp engines (and to a lesser degree, to line the special coffee cups and jugs used to serve Hot Stuff Blend).

My mom was sitting at the kitchen table. She’d set her coffee down, making a noise that made me look her way. I’d begun to notice her less and less often, like her colors were fading and blending in with walls. She was shrinking. Or maybe her sphere of influence in the family was shrinking. My dad glanced at her, too, and then wrote something on a napkin. He slid it across the counter to me—Don’t worry. Come home in one piece. Have fun and act like a sixteen-year-old for a change.

Charles L. Allen once said, “When you say a person or situation is hopeless, you are slamming a door in the face of God.” Ouch. It is easy to focus on the doors being slammed (rejection, illness, fatigue, failures) and not see things from God’s perspective. He never leaves us.

You’ve come to the only house in Karthain with coffee worth murdering for. We have seven distinct blends, from the aromatic Syresti dry to the thick—’ ‘I’ll take the kind I don’t have to think about.’ ‘The very best kind of all.’ Josten snapped his fingers, and a nearby waiter hurried off.

His dark eyes were hot. "Drink the coffee," he growled. Coffee. Right. She had to hold the cup with both hands, otherwise she'd spill the hot coffee all over herself and all over this beautiful bed. She tipped her head back against the headboard and sipped. God, it was delicious. Sharp, yet with a smooth smoky taste. Some outrageously expensive blend, no doubt. She took another sip. Perfect. His hand continued stroking her breast, movements lazy. "Good?" he asked. "Wonderful." "Give me a taste," he said suddenly, stretching over to cover her mouth with is. Oh lord, she could simply sink into his kisses. This one was long, languid, the strokes of his hand on her breast echoed by his tongue in her mouth. He lifted his head for a second, then moved in more closely, tongue deeper in her mouth. He lifted his head again and smiled down at her. "It is delicious.

Read the sticky note on this personal cup: personal grande sugar-free caramel, caramel affogato caramel blended coffee light. Really? This isn’t a hard beverage to make, but who in their right mind orders a beverage that lists caramel three times? I’m willing to bet this drink was suggested by someone who works here. Bet it was Julie.

The trend is for the following new coffee drinks: espresso, a shot of hot strong caffè served in a small cup with hot cream and sweetener; cappuccino, a blend of espresso and steamed and foamed hot milk; caffè latte, same ingredients as cappuccino but with more steamed and less foamed milk; and cafe mocha, mostly steamed milk with a shot of espresso and mocha syrup. All these coffees may have cinnamon, chocolate, plus additional flavors added.Δ

Irma, she said. But I had started to walk away. I heard her say some more things but by then I had yanked my skirt up and was running down the road away from her and begging the wind to obliterate her voice. She wanted to live with me. She missed me. She wanted me to come back home. She wanted to run away. She was yelling all this stuff and I wanted so badly for her to shut up. She was quiet for a second and I stopped running and turned around once to look at her. She was a thimble-sized girl on the road, a speck of a living thing. Her white-blond hair flew around her head like a small fire and it was all I could see because everything else about her blended in with the countryside. He offered you a what? she yelled. An espresso! I yelled back. It was like yelling at a shorting wire or a burning bush. What is it? she said. Coffee! I yelled. Irma, can I come and live-- I turned around again and began to run.

She wandered around Sally's garden, sipping coffee, stopping to admire the grevillea and talk to the chickens. As the warmth of the sun unknotted the tension in her spine, Alice noticed a lush alley of potted tropical plants alongside the house: monstera, bird of paradise, agave, staghorns and ferns. Alice was filled with a sense of wonder; it was a garden within a garden, so meticulous and well-tended in contrast to the wild beauty surrounding it. The sumptuous blends of greens. The varying, glossy foliage.

and roller parted company so briskly, or that the canisters were rattled up and down like juggling tricks, or even that the blended scents of tea and coffee were so grateful to the nose, or even that the raisins were so plentiful and rare, the almonds so extremely white, the sticks of cinnamon so long and straight, the other spices so delicious, the candied fruits so caked and spotted with molten sugar as to make the coldest lookers-on feel faint and subsequently bilious. Nor was it that the figs were moist and pulpy,

I looked up to see the sun struggling behind a gray mass of snow clouds. I could relate. And then a beam of sunlight found a way through. A sign? Maybe. But what was this? I gasped. The bakery esters had refracted into visible bands of flavor. Red raspberry, orange, and the yellow of lemon and butter. Pistachio, lime, and mint green. The deepest indigo of a fresh blueberry The violet that blooms when crushed blackberries blend into buttercream. The Roy G. Biv that a baker loves. And then the darkness: chocolate, spice, coffee, and burnt-sugar caramel.

Chicory (Cichorium intybus) The ancient Egyptians considered chicory a magical plant, capable of removing all obstacles as well as opening locks, boxes, and doors. They anointed their bodies with chicory juice from the root of the plant in order to gain the powers of invisibility and special favors from important people. They believed chicory magic was much more potent if the plant was cut with a solid-gold knife, in total silence, at midnight. And if none of that worked, they ground and roasted the root and blended it with their favorite coffee to taste. A very versatile plant indeed.

She buys a coffee with a couple quarters and sits in the park. She fools everyone, and always has, letting her mouth fall open (untended, obviously dumb), and never blinking her eyes, which are mean, simple marbles, one-dimensional and lightless. Her shoulders hunch, the long masculine hands uncertain where to rest or hang. But she's tracking, computing, and either discarding or accepting factors other people barely notice. Her costume - the gray jeans, the fake-gold E on a chain doesn't blend in and doesn't stand out. Her awkwardness is strategic, turning people away in boredom or discomfort before they register the vague, haughty, delicious joy she takes in being alive.

Starting with the chocolate version, I swap out some of the cocoa powder with melted bittersweet chocolate and add some sour cream for balance and moistness, as well as some instant espresso powder, my secret ingredient for anything chocolate, which doesn't so much make something taste like coffee, but rather just makes chocolate taste more chocolaty. While the chocolate cupcakes are baking, I turn my attention to the vanilla recipe, adding some vanilla bean paste to amp up the vanilla flavor and show off those awesome little black-speck vanilla seeds, and mixing some buttermilk into the batter to prevent it from being overly sweet and unbalanced. The banana version uses very ripe bananas that I've been stashing in the freezer, as well as a single slice of fresh banana that has been coated in caramel and is pushed halfway into each cup of batter for a surprise in the middle of the cupcakes. Herman's frostings are close to the frostings of my youth, simple faux buttercreams made with softened butter and confectioners' sugar. Nothing fancy. In my newer versions, the chocolate gets melted chocolate and chocolate milk mixed in, the vanilla gets more vanilla bean paste and a tiny hit of lemon zest, and the peanut butter gets a blend of butter and cream cheese for some tang.

The Grocers'! oh the Grocers'! nearly closed, with perhaps two shutters down, or one; but through those gaps such glimpses! It was not alone that the scales descending on the counter made a merry sound, or that the twine and roller parted company so briskly, or that the canisters were rattled up and down like juggling tricks, or even that the blended scents of tea and coffee were so grateful to the nose, or even that the raisins were so plentiful and rare, the almonds so extremely white, the sticks of cinnamon so long and straight, the other spices so delicious, the candied fruits so caked and spotted with molten sugar as to make the coldest lookers-on feel faint and subsequently bilious. Nor was it that the figs were moist and pulpy, or that the French plums blushed in modest tartness from their highly-decorated boxes, or that everything was good to eat and in its Christmas dress; but the customers were all so hurried and so eager in the hopeful promise of the day, that they tumbled up against each other at the door, crashing their wicker baskets wildly, and left their purchases upon the counter, and came running back to fetch them, and committed hundreds of like mistakes, in the best humor possible; while the Grocer and his people were so frank and fresh that the polished hearts with which they fastened their aprons might have been their own, worn outside for general inspection, and for Christmas daws to peck at if they chose.

HOMEMADE SWEETENED CONDENSED MILK cup boiling water 4 tablespoons butter ¾cup sugar ½teaspoon pure vanilla extract 1 cup powdered milk (I used Carnation Nonfat Pow- dered Milk, but I’ve also used my local grocery store brand.) In a blender, or using an electric mixer set on LOW, blend together the boiling water and butter. Add the sugar and let it run for a few seconds. Add the pure vanilla extract and let it run for several additional seconds. Shut off the blender or mixer, pour in the powdered milk, and then blend or mix on LOW until the resulting mixture is thick. Use immediately, or store in a covered container in the refrigerator. This homemade version of sweetened condensed milk will last for up to one week in the refrigerator. Yield: This recipe makes the equivalent of one 14-ounce can of sweetened condensed milk that can be used in pies, cakes, cookie bars and flans. Hannah’s Note: My Grandma Ingrid made this up every Sunday morning and put it in the refrigerator to use in coffee for the whole week. SUBSTITUTE FOR SWEETENED CONDENSED MILK (for anyone who needs to avoid milk or dairy) 2 large eggs 1 cup brown sugar (pack it down when you measure it) 1 teaspoon vanilla extract 2 Tablespoons flour ½ teaspoon baking powder ¼ teaspoon salt Hannah’s 1st Note: This is easy to make if you use an electric mixer. You can also make it in a blender. You must make it fresh for each recipe you bake. Beat the eggs until they’re of a uniform color and thoroughly blended. Add the brown sugar and mix it in. Add the vanilla extract. Mix it in. Add the flour and beat for one minute, making sure it’s thoroughly incorporated into the mixture. Add the baking powder and the salt. Beat for another minute. Set the resulting mixture aside on the counter until you need it in your recipe. Then add it when your recipe calls for sweetened condensed milk. Hannah’s 2nd Note: This substitute can be used in any BAKED dessert recipe, including pies, cakes, and cookie bars. DO NOT use it in frostings or candy. Yield: One recipe makes enough to substitute for one 14-ounce can of sweetened condensed milk. (That’s the store-bought size.)

But we should be wary of people reeling off ornate wine or coffee descriptions: Our ability to correctly identify particular odors in a complex, blended mixture, for example, begins to hit a “ceiling” at three. Beyond that, tests have shown, people become worse than chance at picking out correct aromas. As

Developing good habits and discipline, like constructing the Empire State Building out of Legos, can be a long process and a lot of work. You do it bit by bit (see Isaiah 28:10). Yet, in life, everything we do adds up. It’s true—what you think becomes what you say; what you say becomes what you do; what you do (repeatedly) forms habits; and your habits—good or bad—shape your life.

But by the late twentieth century, with more Americans going to college, making more money, and, thanks to more affordable airfares, traveling to Europe and Asia, the market for art was expanding, as were the number of artists.18 A growing educated middle class had the money to support the ballooning number of galleries. David Brooks had noticed the blending of bohemian and bourgeois—or “bobo”—sensibilities in 2000.19 Gentrified neighborhoods are the urban habitus of the bobo, and art galleries are about as good a signifier of gentrification as wine and coffee bars. In fact, many wine and coffee bars in gentrified areas are art galleries where a revolving cast of local artists display their work. By the mid-2000s, “a new kind of ambition was taking hold,” writes Ann Fensterstock of Williamsburg in Art on the Block, a history of the turn-of-the-millennium New York art scene. There was “a thirst for critical attention in the wider, increasingly international art world. The notion of producing art for profit was no longer anathema.

Um," I point at his cape and gadgets. "You know you'll stand out, right?" He frowns at me. "You're none better," he says. I look down at my very medieval looking white gown and the two swords I carry. At least Yami is hidden as a dragon necklace. "You're right. I won't blend in either." He freezes. "Right, well, I'll just say it's Halloween." "But it's not." He raises an eyebrow.  "What do you mean?" "You can't just say it's Halloween. It has to be the actual day." "Really? Your human customs are so strange." He turns to the sink to wash his hands. I sigh. "Okay, we can say we're part of a fantasy game reenactment. Cosplay. That should give us a good cover." "Cosplay?" he says, holding the word in his mouth like a foreign thing he's afraid to taste. "Yeah, it's when humans dress up like characters from their favorite… " Ace's eyes are vacant and he looks bored. I sigh again. "Nevermind. Just let me do the talking if anyone questions our choice of clothing." He washes his hands, then gestures at the door. "After you." I lead, entering a place I once called a second home. Everything is familiar, everything makes me feel welcome. Jesus eyeing the naked sculptures. The Neon signs. The baby bottles filled with milk for customers' coffee. "Oh, Ari, sweetie. I didn't see you come in." Sheri runs up to me, wrapping me in a hug. "It's been so long. How have you been? And who's this dashing young man?" Ace raises his cape in front of his eyes. "It's Halloween." "No… no…" I shake my head and pull his cape down. "He's a friend. I'm just showing him the sights.

Dawn came in wisps of pink against a blue-gray sky. Through the trees, shafts of misty sunlight formed luminous motes of warmth along the river. Birds sang. Squirrels chattered. The low rush of the water was ceaseless. Loretta woke slowly, aware before she opened her eyes that something was horribly wrong. Amy wasn’t this big. The arm around her was hard and heavy, the warm hand that cupped her breast distinctly masculine. She frowned and wondered where the hairy blanket touching her cheek had come from. Where was the gray down quilt? Why did she hurt everywhere? Through the spikes of her eyelashes, she stared at a gnarled tree root. A breeze stirred the leaves overhead. The moldy floor of the forest blended its musty smell with the rich, tantalizing aroma of coffee. Then the sound of men’s voices drifted to her, the tones conversational, interspersed with an occasional chuckle. Friendly voices. Normal-sounding voices--except for one thing. She couldn’t understand the language. With a start, she remembered. Her sudden gasp of alarm woke the Comanche who held her in his arms. She knew without looking that it was Hunter, the most horrible. His hand tightened reflexively on her naked breast, and his arm hardened to steel around her. He grunted something and nuzzled her neck. Loretta’s first instinct was to grab his hand, but she no sooner tried than she realized that her own were bound behind her. He pressed his face against her hair and took a deep breath. She could tell he was only half-awake by the slow, lazy way he moved. His thumb grazed her nipple, teasing the sensitive tip into an unwilling response. Her body sprang taut as well, jerking with every flick of his fingers. He yawned and pressed closer. Oh, God, help me. Lowering his hand to her belly, he pressed his palm against her spasm-stricken muscles and kneaded away the tightness. She felt like a sensitive harp string, thrummed by expert fingers. Horrified by her body’s reaction, she tried to twist free, but he threw a damp, buckskin-clad leg over both of hers and pinned her to the fur. Her back stung each time she moved, the pain so sharp it made beads of sweat pop out on her brow. Her thighs felt as if they were on fire. “M-mm-m, you are still hot,” he mumbled. His hand lingered on her belly. “Not too bad where the sun did not touch, though. The fever is better.” No man had ever dared touch her like this. She tossed her head from side to side, strained to get her arms and legs free, then shuddered in defeat. “Do not fight.” His voice was so close, it seemed to come from within her own mind. “You cannot win, eh? Rest.” His sleepy whispers invaded her whole being, slow, hypnotic, persuasive. He rubbed her in a circular motion, pausing in sleep, then coming awake to rub some more. “Lie still. Trust this Comanche. It is for the burn, no? To heal your skin.

Butch says that the art of ‘becoming a chameleon’ — blending into your contacts’ environment — is the key to establishing rapport and earning trust. If that means sitting in the park and eating a sandwich, he’ll do that. If the contact wants to grab a coffee or go for a walk, he’ll oblige them. But more secrets are spilled over a few beers.

Stories are the legends we tell ourselves while sitting around campfires early in the morning, steam rising in coils from coffee cups scented with wood smoke dripping fog wet beyond the rim of what we see; the creations of myths told and collective extrapolations remembered limited only by our vision. Yesterday and today blend and twine into one, only to be pulled apart as the dichotomy of their existence is merged. Spiraling ever outward their memories are carried on the winds, carried to the west, the south, over the edge of the world and back. The winds of spirits gone and of those yet to come. What we dream today, we dream tomorrow for their existence is the same. There is no contextual difference. No separate language. And so the winds that blow across the mountains and plains today commingle with those whose existence began before their stories were born, dancing as they do so through the night. A night of songs. A night of dreaming and distance. A night wherein the ghosts of everything commune as one, forever seeking dissolution from the boundaries of the civilized world beyond...

Oh my God. I was wrong, he doesn’t taste like coffee, he tastes like the most exhilarating blend of paradise and heartbreakingly bad decisions.

The pilgrimage began boldly Flying, alone, business class only And the Atlantic stretched into blends Of grey --where do the clouds touch the water? I worried about swelling; such an elderly Concern, but I drank water as fast as the Man in 48G drank coffee (The alcohol was reserved for the woman in 47A) Landing, I carefully followed instructions And laughed when he held up my name on a sign, as if He was privileged for my presence --didn't the flowers signify? Kissing, right there, in crowded Heathrow I could hear the director wanting a replay But we had trains to catch...

Combine iron intake with vitamin C. Research has established that the absorption of non-heme (plant-based) iron is significantly enhanced when it’s ingested in conjunction with foods high in vitamin C—up to sixfold, in fact. Accordingly, I combine red pepper or citrus fruits such as oranges or grapefruit (all high in vitamin C) with dark leafy greens or pumpkin seeds (high in iron) in my daily blended smoothies. And as an extra step, I always keep a bag of pumpkin seeds in my car, along with some fruit to munch while I drive—a tip I picked up on the friendly advice of former pro triathlete and plant-based pioneer Brendan Brazier. Avoid coffee and tea at mealtime. The tannins contained in coffee or tea (irrespective of caffeine content) impede the body’s ability to absorb iron, up to 50 to 60 percent. So if you’re concerned about your iron stores, it’s best to avoid these drinks an hour or so both before and after meals. Vitamin B12 supplementation. Vitamin B12 is another compound required to generate red blood cells. So a deficiency in this vitamin can also lead to anemia. And vitamin B12 is the one essential nutrient that simply cannot be found in the plant kingdom. But again, there is no need to be alarmed, run out to the grocery, and start gorging on steaks. The fix is easy. You can simply take a B12 supplement, available in capsule form at any health food store. Alternatively, many meal supplements contain the RDA of B12. Furthermore, nutritional yeast, which we use in a variety of our recipes in our cookbook The Plantpower Way, such as Cashew Cheese, is also high in B12

I am rather ashamed to admit that my knowledge of the Ice Age in Canada is very little, mostly because much of it was under ice until about 10,000 years ago. I am very sure we still had beavers. I am also equally sure we still had Tim Horton's, a prehistoric edifice which has a coffee blend that can only be described as fossilized.

MOM’S SOUR CREAM COFFEE CAKE This recipe is another classic from my mom’s kitchen. She liked to make this yummy cake to take to someone who needed their spirits lifted or just to have as a treat. It’s an all-time favorite with my family, too, and, when it’s my turn to host fellowship hour at church, it’s always part of my repertoire!   Ingredients for Cake 1 cup sugar ¼ pound butter (softened) 1 cup sour cream 1 teaspoon vanilla 2 eggs 2 cups flour (sifted) 1 teaspoon baking powder 1 teaspoon baking soda Pinch salt   Ingredients for Topping ½ cup chopped walnuts ½ cup sugar 1 teaspoon cinnamon   Directions Mix topping ingredients together. Set aside. Preheat oven to 350 degrees Fahrenheit. Grease and flour angel-food cake pan. Cream together butter and sugar with electric mixer. Add eggs and sour cream and beat until smooth. Sift together remaining dry ingredients in a separate bowl and blend into mixture. Batter will be thick. Spread half the batter into the angel-food cake pan and sprinkle with half of the sugar, cinnamon, and nut topping. Spread remaining batter on top and sprinkle remaining sugar, cinnamon, and nut mixture. (I gently press down the topping with the back of a spoon.) Bake for 40 minutes or until toothpick comes out clean. Let cool and remove from pan. Enjoy anytime with a hot cup o’ coffee or tea or a big glass of milk!

TIDBIT: At dinner with one of his daughters while researching this book, we learned that Bruce Willis drinks “nothing but Opus One,” a Cabernet Sauvignon-based Bordeaux-style blend from Napa Valley.

flavourings, and many other assorted pollutants. I got a plain house blend, black, no sugar, in the middle-sized go-cup, not the enormous grande bucket some folks like, and a slab of lemon pound cake to go with it, and I sat alone on a hard wooden chair at a table for two. The cake lasted five minutes and the coffee another five, and eighteen minutes after that Shoemaker’s guy showed up. Which made him navy, because twenty-eight minutes was pretty fast, and the navy is right there in Seattle. And his car was dark blue. It was a low-spec domestic sedan, not very desirable, but polished to a high shine. The guy himself was nearer forty

Patty’s Cake with Espresso-Caramel Sauce 7 (1-ounce) squares unsweetened cooking chocolate ¾ cup butter 1½ cups strong coffee ¼ cup bourbon 2 eggs 1 teaspoon vanilla 2 cups cake flour 1½ cups sugar 1 teaspoon baking soda ¼ teaspoon salt Grease and flour two 8½ by 4½-inch loaf pans. Put the chocolate, butter, and coffee in a heavy saucepan with a 4½-quart capacity. Place over low heat, stirring constantly, till chocolate is melted, then stir vigorously till mixture is smooth and thoroughly blended. Set aside to cool for at least 10 minutes. Beat in bourbon, eggs, and vanilla. Sift dry ingredients together and beat into the chocolate mixture till well blended. Divide batter between prepared pans and bake in a 275°F oven 45 to 55 minutes, or until a wooden skewer inserted in the center comes out clean. Cool in pans for 15 minutes, then turn out onto racks to cool completely. Serve with whipped cream, crème fraîche, or Espresso-Caramel Sauce. ESPRESSO-CARAMEL SAUCE 1 cup sugar ⅓ cup water ½ cup heavy (whipping) cream 3 tablespoons espresso Whisk sugar into water and pour into heavy-bottomed saucepan—preferably one with a white or light-colored interior, so you can keep an eye on the color change of the caramel. Stir over medium heat until sugar is completely dissolved, about 1 minute. Increase heat to high and bring to a boil. Do not stir, but wash down sides of pan frequently with a clean brush dipped in water. Meanwhile, heat cream to a simmer in another pan. When sugar begins to caramelize and turn golden around edges of pan, lift pan very carefully and gently swirl mixture to ensure even caramelization. Boil until syrup is a beautiful, deep amber—3 to 4 minutes. Remove from heat and set pan in sink. Slowly pour in hot cream, whisking to combine. Mixture will bubble up and may splatter. You may want to wear glasses to protect your eyes. Stir in espresso and blend until smooth. If mixture starts to harden, return to low heat and whisk until dissolved. While sauce is still warm, strain through fine-mesh strainer. Makes about 1 cup.

LOW-HISTAMINE SUBSTITUTES Instead of . . . Choose . . . Refined sugar Maple sugar or maple syrup Vinegar-based salad dressing Olive oil with sea salt Cheese Macadamia-nut butter Wheat Rice, oats, or corn (yeast-free) Coffee Chamomile tea Alcohol Smoothies Pepper or chili Seasoning with sea salt and oregano, garlic, sage, or rosemary Wheat cereal Oatmeal with maple syrup Wheat pasta Brown-rice pasta or brown rice Processed milks that contain pesticides, carrageenan, and other additives Macadamia milk (in a blender, blend macadamia nuts or macadamia-nut butter with water; oat milk and rice milk are also healthful and low in histamine, provided they are free of preservatives, carrageenan, and other additives) Spinach or arugula Kale or other lettuces Eggplant Squash A candy bar A brown-rice cake with maple syrup and macadamia-nut butter Canned soups Fresh vegetable soup, made with filtered water, pureed vegetables, garlic, and salt

Life is under no obligation to give us what we expect. MARGARET MITCHELL

Good moms are not defined by folded laundry, clean toilets, gourmet meals or dust-free bookcases.

Einstein wrote the following riddle. He stated that 98% of the world could not solve it. This may not have been a riddle that was supposed to indicate intelligence, because others have implied that it just requires attention and patience: There are five houses in five different colors in a row. In each house lives a person with a different nationality. The five owners drink a certain type of beverage, smoke a certain brand of cigar, and keep a certain pet. No owners have the same pet, smoke the same brand of cigar, or drink the same beverage. Other facts: 1. The Brit lives in the red house. 2. The Swede keeps dogs as pets. 3. The Dane drinks tea. 4. The green house is on the immediate left of the white house. 5. The green house's owner drinks coffee. 6. The owner who smokes Pall Mall rears birds. 7. The owner of the yellow house smokes Dunhill. 8. The owner living in the center house drinks milk. 9. The Norwegian lives in the first house. 10. The owner who smokes Blends lives next to the one who keeps cats. 11. The owner who keeps the horse lives next to the one who smokes Dunhill. 12. The owner who smokes Bluemasters drinks beer. 13. The German smokes Prince. 14. The Norwegian lives next to the blue house. 15. The owner who smokes Blends lives next to the one who drinks water. The question is: WHO OWNS THE FISH? Skip ahead for the answer.

If you’re stuck without lab-tested coffee, here is how to reduce your risks of getting mold toxins in your coffee. First, look for single-estate coffee. That means the beans come from one place, so if you’re lucky enough to get mold-free beans, you don’t have to worry about them being mixed with other moldy beans. This is why blends of coffee are a bad idea, even if they taste good. Second, look for washed coffee, because washed coffee is better than natural-process coffee. Steer clear of natural process entirely. The third thing to do is to look for Central American coffee, which is often better than coffee from other regions. The fourth thing to do is to look for high elevation, as that can reduce mold problems by making stronger plants. Remember, an “organic” label means nothing—most of the best coffees come from small plantations that could never afford an organic certification because the paperwork cost would put them out of business. Plus, organic coffee can sit in dirty water and grow mold toxins just like conventional coffee can.

With growth, the daily pace of my life intensified as well. On any given day, I might have up to a dozen meetings, dealing with an extremely wide range of subjects. Sometimes, I’d have very little time to mentally prepare and would have to quickly shift gears between discussion of the company’s strategic vision, the following month’s sales promotion, a new blend of coffee, profit margins, an employee’s personal worries, a major investment opportunity, a policy change, and a board member’s objection. Sometimes my brain would almost literally ache.

Still drinking it black like the real macho man you are? Or wait, don’t tell me, you and your tech-bro buddies drink fair trade coffee blended with organic butter.” He narrows his eyes at me. “No, I prefer that coffee made from elephant dung. It’s a delicacy.” “Only you would think drinking shit is a delicacy.

This was supposed to be the year that I returned, to the breathtaking views of the Rockies, to the aroma of fresh-ground coffee, to the fragrances of freshly brewed tea, to the four-block stretch blending these anomalies. It was indeed supposed to be my year to see thee. I have longed to return to this unprecedented community, I have longed to take in your historic sites, I have longed to intermingle with others, it has been too long since I have walked on thee. This was supposed to be my year, to see my family, my friends, and my colleagues. It was supposed to be my year to experience your architectural vibe, design, and prominence. I look forward to your return to normalcy, even the tireless positioning of your parking lots. I look forward to what you have to showcase, the musical performances, the arts, the food, the hustle and bustle that travel upon thee. I look forward to being with thee. I miss your character, your charm, your insistence that I travel upon thee.

Hygge is just a temporary fix. It's a lifestyle Band-Aid that will help create a home in the short term. True and lasting comfort, though, can't be tablescaped or found in some twelve-step Scandinavian formula. The perfect blend of coffee can't cultivate true contentment. There's no flannel blanket big enough to cover deep soul ache. A long walk in the woods won't change a life for the long haul. Reshaping an atmosphere can never permanently reshape a heart. But it can help, especially when paired with the hope of Jesus.

In soft whispers, our dawn did meet, Feelings stirred, swift and sweet. Your name unknown, your coffee's blend, In my thoughts, they endlessly wend. In morning's mist, thoughts entwine, What have I missed, in this design? Your tousled hair, laughter's sway, In my mind, they gently play. Your takeout choice, your hidden dreams, In quiet thoughts, they gleam. Would blue blooms suit your taste, Or too soon, too much haste? Your voice, a melody in my ear, Its echo sweet, so clear. Words unspoken, dreams unbroken, In my heart, they're softly woven. Though time moves fast, the heart knows best, In bonds new-found, we find our rest. Suddenly, your world and mine entwine, In harmony, our paths align.

Stories are the legends we tell ourselves while sitting around campfires early in the morning, steam rising in coils from coffee cups scented with wood smoke dripping fog wet beyond the rim of what we see; the creations of myths told and collective extrapolations remembered limited only by our vision. Yesterday and today blend and twine into one, only to be pulled apart as the dichotomy of their existence is merged. Spiraling ever outward, their memories are carried on the winds, carried to the west, the south, over the edge of the world and back. The winds of spirits gone and of those yet to come. What we dream today, we dream tomorrow for their existence is the same. There is no contextual difference. No separate language. And so the winds that blow across the mountains and plains today commingle with those whose existence began before their stories were born, dancing as they do so through the night. A night of songs. A night of dreaming and distance. A night wherein the ghosts of everything commune as one, forever seeking dissolution from the boundaries of the civilized world beyond...

The constant background noise of car horns, barking dogs, music pulsating out of apartment windows—they had all blended together in a symphony of chaos that was the trademark of city life. Then there was the unique smell of the city. The air was permeated with a persistent odor of unwashed bodies and greasy food mixed with pungent drifts of vehicle exhaust and sewage. One couldn’t discount the more pleasant aromas that also drifted over the city of fresh-brewed coffee from a cafe or the sweet smell of relish from the corner hot dog stands. But

We reminisced about games from last season, our championship win, and predictions for the new season. When I called it a night, knowing I had to get up early, they were genuinely gutted I was leaving again, which made me not want to leave at all. Mattie and Bobby crashed in Robbie’s and JJ’s rooms, with Kris losing five consecutive games of rock paper scissors and ending up on the couch Henry violated. They were awake, albeit slightly hungover, before the sun was up to make breakfast and coffee so I could have something decent to eat before getting on the road. Having real friends has shown me I don’t need to quietly blend into the background anymore. Telling my dad exactly how I feel has freed me from whatever has been holding me back this entire time. Don’t get me wrong, nobody changes overnight, but I’m arriving at Honey Acres again feeling like a brand-new guy.

Some ‘blended’ families come together like coffee and cream, swirling in beautiful patterns until they become one, forming a new color. Our family came together like two chunks of summer-hardened concrete. Roger is the rubber expansion strip between, keeping the edges from grinding together.

Embrace Efficiency, Elevate Flavor: Smart Kitchen Tools for Culinary Adventurers The kitchen, once a realm of necessity, has morphed into a playground of possibility. Gone are the days of clunky appliances and tedious prep work. Enter the age of the smart kitchen tool, a revolution that whispers efficiency and shouts culinary liberation. For the modern gastronome, these tech-infused gadgets are not mere conveniences, but allies in crafting delectable adventures, freeing us to savor the journey as much as the destination. Imagine mornings when your smart coffee maker greets you with the perfect brew, prepped by the whispers of your phone while you dream. Your fridge, stocked like a digital oracle, suggests recipes based on its ever-evolving inventory, and even automatically orders groceries you've run low on. The multi-cooker, your multitasking superhero, whips up a gourmet chili while you conquer emails, and by dinnertime, your smart oven roasts a succulent chicken to golden perfection, its progress monitored remotely as you sip a glass of wine. But efficiency is merely the prologue. Smart kitchen tools unlock a pandora's box of culinary precision. Smart scales, meticulous to the milligram, banish recipe guesswork and ensure perfect balance in every dish. Food processors and blenders, armed with pre-programmed settings and self-cleaning prowess, transform tedious chopping into a mere blip on the culinary radar. And for the aspiring chef, a sous vide machine becomes a magic wand, coaxing impossible tenderness from the toughest cuts of meat. Yet, technology alone is not the recipe for culinary bliss. For those who yearn to paint with flavors, smart kitchen tools are the brushes on their canvas. A connected recipe platform becomes your digital sous chef, guiding you through each step with expert instructions and voice-activated ease. Spice racks, infused with artificial intelligence, suggest unexpected pairings, urging you to venture beyond the familiar. And for the ultimate expression of your inner master chef, a custom knife, forged from heirloom steel and lovingly honed, becomes an extension of your hand, slicing through ingredients with laser focus and lyrical grace. But amidst the symphony of gadgets and apps, let us not forget the heart of the kitchen: the human touch. Smart tools are not meant to replace our intuition but to augment it. They free us from the drudgery, allowing us to focus on the artistry, the love, the joy of creation. Imagine kneading dough, the rhythm of your hands mirroring the gentle whirring of a smart bread machine, then shaping a loaf that holds the warmth of both technology and your own spirit. Or picture yourself plating a dish, using smart portion scales for precision but garnishing with edible flowers chosen simply because they spark joy. This, my friends, is the symphony of the smart kitchen: a harmonious blend of tech and humanity, where efficiency becomes the brushstroke that illuminates the vibrant canvas of culinary passion. Of course, every adventure, even one fueled by smart tools, has its caveats. Interoperability between gadgets can be a tangled web, and data privacy concerns linger like unwanted guests. But these challenges are mere bumps on the culinary road, hurdles to be overcome by informed choices and responsible data management. After all, we wouldn't embark on a mountain trek without checking the weather, would we? So, embrace the smart kitchen, dear foodies! Let technology be your sous chef, your precision tool, your culinary muse. But never forget the magic of your own hands, the wisdom of your palate, and the joy of a meal shared with loved ones. For in the end, it's not about the gadgets, but the memories we create around them, the stories whispered over simmering pots, and the laughter echoing through a kitchen filled with the aroma of possibility.

and a chalkboard menu about ninety percent full of things that don’t really belong in coffee, like dairy products of various types and temperatures, and weird nut-based flavorings, and many other assorted pollutants. I got a plain house blend, black, no sugar, in the middle-sized go-cup, not the enormous grande bucket some folks like,

CHOCOLATE MOUSSE 1 egg per person, 1 oz plain or vanilla chocolate per person. Melt the chocolate in a thick pan over a low flame with a tablespoon of water. A tablespoon of rum added will do no harm. Stir the chocolate until it is smooth. Separate the eggs and beat the yolks. Stir the melted chocolate into the yolks. Whip the whites very stiffly and fold them over and over into the chocolate, so that they are perfectly blended, or the chocolate may sink to the bottom. Put the mousse into a soufflé dish so that the mixture just about comes to the top (nothing is sadder than a small amount of mousse hiding at the bottom of a huge glass bowl) and leave it in a cool place to set. Unless in a hurry, don’t put it on the ice, as this tends to make it too hard. Instead of water, the chocolate can be melted in a tablespoon of black coffee. SAINT

Chung served me my coffee—but who chose what type of coffee I drank? Who selected my daily blend from the tens of thousands of varieties across the globe? The answer to that takes me one step back on the chain to a man named Ed Kaufmann, head of buying at Joe Coffee Company, which now has nineteen stores in New York and Philadelphia. Ed agrees to meet me at the Joe Coffee Company headquarters in Chelsea.

Phil’s Fat-Burning Organic Coffee Made from 1½ cups of strong coffee. In a tall jar or blender, add: - About ¼ cup heavy cream. -   One raw egg yolk (or very soft-cooked whole egg). - About one tablespoon of coconut oil. -   About a teaspoon of ground or shaved raw unsweetened cacao. Add 2–3 tablespoons of hot coffee and blend (I use a hand blender). Add the remaining coffee, pour into a relaxing mug, and enjoy!

They didn’t just sell coffee at Blend, they sold Portland.

AUNT KITTY’S JAMAICAN RUM BALLS DO NOT preheat oven—these don’t require baking! 4 cups finely crushed vanilla wafers (a 12-ounce box is about 2½ cups crushed—measure after crushing) 1 cup chopped nuts (measure after chopping—I use pecans, but that’s because I really like them—I’ve also used macadamia nuts, walnuts, and cashews) ½ cup Karo syrup (the clear white kind) ½ cup excellent rum (or excellent whiskey, or excellent whatever) 2 Tablespoons Nestle’s sweet dry cocoa (I’m going to use Ghirardelli’s sweet cocoa with ground chocolate the next time I make them) 1 Tablespoon strong coffee (brewed—liquid) COATING: Dry cocoa Powdered (confectioner’s) sugar Chocolate sprinkles Crush the vanilla wafers in a food processor, or put them in a plastic bag and crush them with a rolling pin. Measure them and pour them into a mixing bowl. Chop the nuts finely with a food processor, or with your knife. Measure them and add those. Mix in the Karo syrup, rum (or substitute), sweet dry cocoa, and strong coffee. Stir until thoroughly blended. Rub your hands with powdered sugar. Make small balls, large enough to fit into a paper bonbon cup. Dip the balls in cocoa, or powdered sugar, or chocolate sprinkles to coat them. Do some of each and arrange them on a plate—very pretty. Refrigerate these until you serve them. They should last for at least a month in the refrigerator. (I’ve never been able to put this to the test, because every time I make them, they’re gone within a week.) Yield: At least 5 dozen, depending on how large you roll the balls. Aunt Kitty’s Jamaican Rum Balls make great gifts when they’re packaged like fine candy. Most cake decorating stores stock a variety of frilly bonbon cups and decorative candy boxes for you to use. To make these nonalcoholic, use fruit juice in place of the rum. This should work just fine, but make sure you refrigerate them and eat them within a week. You’ll have to change the name to “No Rum Balls,” but that’s okay. Choose a fruit juice that’ll go well with the chocolate, like peach, orange, or pineapple. Note: I’ve always wanted to try these dipped in melted chocolate. I bet they’d be fantastic!

CHOCOLATE ALMOND TOAST Preheat oven to 350 degrees F., rack in the middle position. 1½ cups melted butter (3 sticks) 1 cup cocoa powder (unsweetened) 2½ cups brown sugar 5 large eggs beaten (just whip them up in a glass with a fork) 4 teaspoons baking soda 1 teaspoon salt 2 teaspoons vanilla 1 cup slivered almonds 6 cups flour (not sifted) Melt the butter and mix in the cocoa. Add the brown sugar. Let it cool slightly and then stir in the beaten eggs. Add the soda, salt, vanilla, and slivered almonds. Stir until well blended. Add the flour in half-cup increments, mixing after each addition. Spray two cookie sheets with nonstick cooking spray. Divide the dough into five parts, forming each part into a free-form loaf, 1 inch high, 7 to 8 inches long, and 3 to 4 inches wide. Place 2 loaves on one cookie sheet and 3 loaves on the other. Bake the loaves at 350 degrees F. for 35 minutes. Cool the loaves on the cookie sheets for 10 minutes, but DON’T SHUT OFF THE OVEN. Transfer the loaves to a wire rack and cool for another 5 minutes. Slice them (just like bread) into ¾-inch-thick pieces with a sharp knife. (The end pieces don’t need more baking—save them to dunk in your coffee while the rest are baking.) Place the slices on their cut sides on the greased cookie sheets. Bake the slices for an additional 5 minutes, flip them over to expose the other cut side, and bake them for an additional 10 minutes.

I took a greedy sip of my coffee. Sweet and delicious. What would I do without this comforting blend of caffeine and sugar? Motherhood would be absolutely impossible without it.

Common foods that are high in sodium: Bacon Bagels Baked goods Barbecue sauce Blended coffee drinks

Sour Cream Coffee Cake 12 3” X 3” servings Ingredients Filling/topping 1/3 cup brown sugar 1/4 cup granulated sugar 1 teaspoon ground cinnamon 1/3 cup finely chopped pecans or walnuts Cake 1/2 cup butter 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup sour cream Preparation Preheat oven to 325 degrees F. Grease a 9” x 13” pan. Blend all the ingredients for the filling/topping and set aside. In a large bowl, cream butter and the sugars together. Add eggs one at a time and mix well. Add the vanilla and mix again. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Add one-third of the dry mix to the wet mix and blend. Then add half of the sour cream and blend. Add another third of the dry ingredients and stir again. Add the rest of the sour cream, stir, and then add the remaining flour mixture. Blend everything one last time. Pour half the batter into the prepared pan. Then use half of the filling/topping mixture to cover the batter. Add the rest of the batter to the pan and cover it with the remaining filling/topping mixture. Bake for about 40 minutes—until the topping is brown and the cake begins to pull away from the sides of the pan. If in doubt, insert a toothpick and if it comes out clean, the cake is done.

Shake Shack- The now multinational, publicly traded fast-food chain was inspired by the roadside burger stands from Danny's youth in the Midwest and serves burgers, dogs, and concretes- frozen custard blended with mix-ins, including Mast Brothers chocolate and Four & Twenty Blackbirds pie, depending on the location. Blue Smoke- Another nod to Danny's upbringing in the Midwest, this Murray Hill barbecue joint features all manner of pit from chargrilled oysters to fried chicken to seven-pepper brisket, along with a jazz club in the basement. Maialino- This warm and rustic Roman-style trattoria with its garganelli and braised rabbit and suckling pig with rosemary potatoes is the antidote to the fancy-pants Gramercy Park Hotel, in which it resides. Untitled- When the Whitney Museum moved from the Upper East Side to the Meatpacking District, the in-house coffee shop was reincarnated as a fine dining restaurant, with none other than Chef Michael Anthony running the kitchen, serving the likes of duck liver paté, parsnip and potato chowder, and a triple chocolate chunk cookie served with a shot of milk. Union Square Café- As of late 2016, this New York classic has a new home on Park Avenue South. But it has the same style, soul, and classic menu- Anson Mills polenta, ricotta gnocchi, New York strip steak- as it first did when Danny opened the restaurant back in 1985. The Modern- Overlooking the Miró, Matisse, and Picasso sculptures in MoMA's Sculpture Garden, the dishes here are appropriately refined and artistic. Think cauliflower roasted in crab butter, sautéed foie gras, and crispy Long Island duck.

Blends are often developed according to the price of the coffee, not the taste.

CHOCOLATE ALMOND TOAST Preheat oven to 350 degrees F., rack in the middle position. 1½ cups melted butter (3 sticks) 1 cup cocoa powder (unsweetened) 2½ cups brown sugar 5 large eggs beaten (just whip them up in a glass with a fork) 4 teaspoons baking soda 1 teaspoon salt 2 teaspoons vanilla 1 cup slivered almonds 6 cups flour (not sifted) Melt the butter and mix in the cocoa. Add the brown sugar. Let it cool slightly and then stir in the beaten eggs. Add the soda, salt, vanilla, and slivered almonds. Stir until well blended. Add the flour in half-cup increments, mixing after each addition. Spray two cookie sheets with nonstick cooking spray. Divide the dough into five parts, forming each part into a free-form loaf, 1 inch high, 7 to 8 inches long, and 3 to 4 inches wide. Place 2 loaves on one cookie sheet and 3 loaves on the other. Bake the loaves at 350 degrees F. for 35 minutes. Cool the loaves on the cookie sheets for 10 minutes, but DON’T SHUT OFF THE OVEN. Transfer the loaves to a wire rack and cool for another 5 minutes. Slice them (just like bread) into ¾-inch-thick pieces with a sharp knife. (The end pieces don’t need more baking—save them to dunk in your coffee while the rest are baking.) Place the slices on their cut sides on the greased cookie sheets. Bake the slices for an additional 5 minutes, flip them over to expose the other cut side, and bake them for an additional 10 minutes. Let them cool on the cookie sheet for 5 minutes and then remove them to a wire rack to complete cooling. These are great dunking cookies. If you want to make them look like biscotti, just dip the tops in melted chips (I use milk chocolate), set them on a piece of waxed paper, and refrigerate them to set the chocolate. Yield: Approximately 4 dozen, depending on cookie size.

Your eyes, Their glamorous radiance, Their eternal, heavenly warmth, Their delicate and intricate beauty, The desire to see that twinkle, That gorgeous hazel glow, Overwhelms me, Hazel, the most beautiful Shade of green, Like the rippling of chestnut browns And greens on trembling trees, Like splashes of sunlight, painting The woods a patchwork of Ambers and throbbing reds, Of golds and silvers, Of light and shade On a callous and dreary morning, Like the feeling of grasping a Warm cup of coffee, Holding it softly between your hands Watching, in a daze, as it Dances elegantly in a Blend of acorns and pinecones, Your eyes, they seem, are Always distracted, Always thinking, Always swirling with hidden embers And falling leaves, They hold so many secrets That I wish I could read, Mesmerising, perplexing, surreal, How I longed to be drowned in Those dizzying pools of colours And never be found again, I adore your hazel eyes, How they utterly charm me, Like the richly brilliant stars, They truly are a masterpiece