On my way to Pink Lake lookout this morning (closed due to construction , by the way) I stopped by the side of the road to pump up my rear tire which looked a little low.
No less than 4 people slowed down or stopped (at the base of a climb, mind you) to check in and make sure I was OK. In both official languages, no less.
Thanks for having my back folks. Keep up the good work!
Apologies to those who love them but I find co-ferments stray too far from the core flavour of coffee.
To me, they are the flavoured-vodka of coffee beans - for people who perhaps don’t really like the flavour of coffee or have grown tired of it. Not much different than simply adding flavoured syrup to brewed coffee.
It’s exciting to discover varietals, roasts and blends that deliver unique flavours but as soon as they are “doctored” through co-fermentation or *gasp* the surreptitious addition of flavouring the magic is gone for me.
Live and let live, I guess. But am I the only one that feels this way?
Godfather variation:
2 oz blended Scotch
1 oz Umeshu
Stir with ice and strain into crushed ice filled glass
Pleasant, tangy, less sweet but not as “moreish” as the original Amaretto version.
Venus, Jupiter and the Moon at sunset
After having to mop up the counter and floor a couple times in the past, wanted to share this “hack”. With a black container it doesn’t look half bad.
Kinda missing the point of electric vehicles!
Fluttering around Tunney’s Pasture.
Welcome back friend!