Lately it's been a special blend of Hyperion coffee from Green Things Farm Collective.
It has taken me a minute to figure out the right brew strength for this blend, as it is more of a lighter medium roast that can easily be ruined if you brew it too strong (which I tend to do, as a French roast coffee geek).
I think I am getting there though. I do like black coffee, but not for this particular blend. So the other element of this story is the cream and sweetener. Of course I try to go with the locals -- local dairy and local honey as my cornerstones: Calder and Guernsey dairy farms, Lada natural honey.
Tea and tonic is another experiment of late. Someone recently mentioned brewing a kind of mushroom coffee/tea that made me think again about how to incorporate mushrooms into my operations (culinary, not psychedelic, sorry peeps ;-)). Mushroom tonic tea of some kind.
AND
A slow evolution of an omelet bar seems to be brewing as well. I am trying to show up to work early enough so I can make myself breakfast (because the likelihood of my next meal is not until dinner). It tends to be some form of eggs and toast. I think this week I will be adding mushrooms to the mix.
I think what I realized a while ago is that if I am always going to be struggling to get by, at the very least I should enjoy every single day of my life regardless.
So I shall.
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| Local eggs! From Webbed Foot Pines Farm. |
© Dawn Nelson 2023. All Rights Reserved.
