Category Archives: Coffee Blogs

[Exclusive] Ways To Improve Your Grocery Shopping Experience

Thrive Market Has Just Improved Your Grocery Shopping Experience By 1000%.

Dateline: Creve Coeur, MO. USA/Sunday, August 15th, 2021/Written by: Jeffrey L. Klump


Going to the local grocery store has become a nightmare for many in the era of Covid 19.

Mask on. Mask off. Vaccinate. Unvaccinated.

Are you tired of being told what to do by your grocery store and other businesses?

There is an option for groceries to your door, and they are organic and naturally sourced.

The option is called Thrive Market.

Here is a quote from the co-founder of Thrive Market:

“Growing up in the Midwest in the ‘90s, I saw how hard my mom worked to put healthy food on our table despite limited knowledge, a limited budget, and limited healthy options in our hometown. She did an amazing job, but it was hard—and she was mostly on her own… Thirty years later, so much has changed. Today, millions of moms, dads, grandparents, and young people are all aspiring to live healthier and more sustainable lives. My mom is no longer on her own! And yet one thing hasn’t changed: finding convenient, trusted, and affordable ways to shop healthier is still hard. At Thrive Market, we’re on a mission to change that.”—Nick Green, Father of Two + Thrive Market Co-Founder & CEO

Thrive Market is benefiting from four converging trends that shifted into overdrive by the pandemic: healthy eating, online grocery, subscriptions, and personalized shopping.

It’s propelled an already rapidly-growing company, tracking at 40% year-over-year growth before the pandemic, to nearly double its business since, with sales up 90% year-over-year.

With its membership rapidly approaching one million, Thrive Market solves many of the problems inherent in traditional grocery shopping and online as well. Because the typical grocery store carries between 30,000 to 50,000 products, grocery shoppers suffer from a confusing abundance of choices.

Thrive Market makes selection simple, offering about 6,000 carefully curated items that represent the best brands that are better for people and better for the planet.

Initially focused on non-perishable products in the center aisles of a grocery store, it now offers wine, meat, seafood, and ready-made meals, along with a growing list of pet, beauty, and home products. The only thing missing is dairy and fresh fruits and vegetables, which present logistical challenges the company is working to overcome.

“We are about six years old now, and we have always been a fast-growing business,” says Sasha Siddhartha, the company’s co-founder and chief technology officer. “Since we launched, keeping up the growth and scale has been a consistent focus for us. But then starting in late February/early March, that growth accelerated dramatically, and we continue to hold that accelerated pace. It turns out Thrive Market is a sticky concept.”

“Our approach has always been curated, so you don’t have to worry about which brand is better for you or spend time studying the labels. Our merchandising team has already done the work for you to pre-select and curate based on the highest standards in the industry,” Siddhartha says. “Instead of finding 40 products to choose from, we offer the best two or three, taking the guesswork out.”

Since Covid hit, people have prioritized health and wellness in grocery shopping. Thrive Market sits in that sweet spot. Even before the pandemic, natural and organic had been the fastest-growing sector in the grocery industry, he shares. It is a trend that is sure to continue as the immediate health threat abates.

Online grocery shopping is a great convenience, saving time, which is the ultimate luxury. But consumer habits are hard to break and going to the grocery store has long been a staple of the American’s lifestyle. That changed overnight due to the pandemic.

Why give your money to a company that is not only infringing on your Constitutional rights, but those of their employees?

Thrive Market is the way of the future.

They provide high-quality products at very reasonable prices.

Expect to see other online grocery stores adopt a similar model of Thrive Market.

They are the first but they will not be the last.

Jeffrey L. Klump is a Digital Marketer, Blogger, Writer, and Work From Home Business Opportunity Specialist. He is 58 years old and widowed.



RELATED:

Thrive Market Review 2021: Online Grocery Store (businessinsider.com)


How To Make Mustard Garlic Herb Paste

Mustard Garlic Herb Paste – For Summer Grilling

Originally Published on MAY 25, 2021 BY MARIE 2 COMMENTS


Summer grilling is here and life is opening up again, it’s time for gathering together with friends and family, having backyard BBQ’s and enjoying special occasions which we all missed so much!

Memorial Day is just around the corner and so is Father’s Day and if you’re planning on doing any cookouts, I hope you add this intensely flavored mustard, garlic herb paste to just about whatever you’re planning on grilling.

herb paste

Fresh herbs are the key to this delicious herb paste which can be made in a jiffy using a food processor and don’t be afraid to double or triple this recipe, I promise it will amp up your grilling game!

herb box

I used a mix of basil, parsley, thyme, and rosemary. Each herb carries its own intense flavor which pairs nicely with grilled foods but feel free to create your own combo that you might prefer.

cut herbs
marinated chicken

Smother the herb paste all over whatever your grilling and then let it sit for a while to intensify.

marinated kabobs

Brush it all over veggies, chicken, beef, pork, and even fish, the more the better!

grilled chicken

I’ve been using this herb paste since way back, here’s a post I did nine years ago, time sure does fly!

grilled herb paste kabobs

Snip off some herbs and make this mustard, garlic, herb paste the next time you turn on the grill, enjoy!

Mustard Garlic Herb Paste – SFor Summer Grilling

Print Consider double or tripling this recipe, it’s that good! Author: Marie

Ingredients:

  • 2 cups of herbs like parsley, basil, thyme, and rosemary, but feel free to use your favorite combination
  • 3 large garlic cloves
  • 2 tablespoons of Dijon mustard
  • zest and juice of 1 lemon
  • olive oil
  • salt and pepper to taste

Instructions:

  1. In a food processor add the herbs and garlic and process, then add zest and lemon juice and finish with the olive oil to the consistency of a loose paste, easy to spread.
  2. Make sure to let it sit on your protein or veggie of choice for at least an hour before grilling.
  3. ENJOY
Print Friendly, PDF & Email

Sharing is caring!73SHARES

Signature

RELATED:

Eat Your Invasives With This Garlic Mustard Pesto Recipe! — Friends of Rye Nature Center

Roasted Garlic Grainy Mustard – Recipe – FineCooking


12 Ways To Add Extra Flavor To Your Coffee

How To Add Extra Flavor To Your Coffee

 Mark Morphew Originally Published March 23, 2021, 8 min read bean Ground is completely reader-supported. When you buy via the links on our site, we may earn an affiliate commission at no extra cost to you. Learn more


As great as plain black coffee is sometimes our taste buds need a break from the norm, admit it having the same thing day in day out tends to get boring. An excellent way to spice up your favorite coffee beverage is by adding some extra flavor. Forget about those store brought sweeteners and creamers that are often packed full of garbage, what I’m talking about are natural flavorings.

Some of these flavored coffee combinations are strange, and others not so obvious, but trust me they will bring life back into your boring cup of Joe and you’ll wonder why you didn’t think of them before.

Below I have experimented with various ways to add extra flavor to your coffee, and I think these 12 are the best so far that will tickle ya taste buds and leave you coming back for more!

I have no doubt that after going through this list, you will be heading home in a flash to give at least one or two of these coffee combinations a try.

1. Cinnamon

cup of black coffee and whole Cinnamon

Adding cinnamon to coffee isn’t anything new, but it’s one that’s stood the test of time and is a favorite with many coffee drinkers. But before you read on I have a twist on the already popular combination.

Instead of sprinkling cinnamon on top of your coffee or even stirring it into your brew, you’ll want to infuse the cinnamon with your coffee beans if you want to give your coffee a real cinnamon kick.

It’s not as hard as it sounds, simply grind whole sticks of cinnamon along with your whole coffee beans. If you don’t grind your beans fresh before each brew (why not?) you can instead sprinkle some cinnamon into your pre-ground coffee before you add water.

Adding the cinnamon to the start of the coffee brewing process will allow for a fully blended coffee that actually tastes like cinnamon and not just smell like it.💡 Fun Fact: Did you know that you can easily add flavor to your coffee by using a French Press. Simply immerse your Cinnamon, Vanilla, Ginger, or anything else inside of your French Press along with your freshly brewed coffee. Allow it to sit for a while for the magic to happen, the infused flavors will transform your coffee into something else! Looking for a French Press? These are the best French Press coffee makers we could find.

MCT Oil powder helps burn fat, great brain fuel, appetite suppression, boosts energy, enhances mood, and supports heart health. CLICK HERE!

 

2. Cocoa Nibs

ceramic dish containing Cocoa Nibs

Cocoa Nibs.. say what? Isn’t that just chocolate? Not really. Cocoa Nibs are what chocolate is before it’s processed into the shaped bars we all know and love. These chunks are more black in color than brown and are 100% cocoa beans. The texture is also different, and the taste is far nuttier and slightly chewier plus they deliver a dark rich taste.

It’s this flavor profile that makes Cocoa Nibs the perfect addition to your coffee. Trust me they taste great! Add about ½ a teaspoon of Cocoa Nibs to every two cups of coffee that goes into your coffee grinder, grind together, and brew your coffee as normal.

If you love dark chocolate and black coffee this flavored coffee is going to bring you to your knees! YUM!

3. Vanilla

Fresh Vanilla Pods

If you love adding flavored creamers and sugar to your coffee but aren’t happy about the added calories you’re loading into your cup, try some vanilla.

The best way to take advantage of this natural coffee flavoring is to add a vanilla bean to your whole coffee beans just before you grind. If you can’t get your hands on fresh vanilla, you can use a few drops of extract directly into your cup of coffee or into your portafilter on your espresso machine before you pull a shot. Remember, though, a little goes a long way, any more than two drops and you’ll be pouring your brew down the drain.

4. Ginger

Fresh Whole Ginger

I’m not a fan of this coffee flavor, but for those of you that enjoy ginger tea, this coffee combination might be a winner!

Ginger can be overpowering if used in large quantities, so I recommend that you only add a few small slices to your grounds before you brew. The hot water will pass over the ginger and will infuse with your coffee. If you don’t have fresh ginger, you can supplement by using one or two tablespoons of ginger powder instead, but fresh is definitely better!

5. Cardamom

Fresh Cardamom

Cardamom is relatively unheard of in the west but is hugely popular in the Middle East. The taste of cardamom is very similar to ginger and comes packed with numerous health benefits. Fiber and other essential minerals are just some of the hidden gems of cardamom as well as aiding in circulation it goes great with coffee.

Either add whole cardamom seeds to your whole coffee beans before you grind or sprinkle a couple of pinches of pre-ground cardamom seeds to your freshly brewed cup of coffee.

6. Star Anise

Whole fresh Star Anise

This coffee flavor isn’t going to be everyone’s cup of tea, but it will definitely get you a few strange looks. Star Anise is known for a strong licorice taste with sweet, floral notes. For those of you that enjoy licorice, it makes a great coffee infusion when paired with dark roasted coffee.

Add your Star Anise into your whole coffee beans before grinding and brew as you normally would. However, if overused it can be very overpowering, I recommend using no more than 3/4 of a clove, or you’ll be pouring your freshly brewed coffee into the sink.

7. Nutmeg

Fresh whole Nutmeg and a grater

If you want to bring out the earthiness in your morning coffee brew, I recommend trying a bit of Nutmeg. The added sweetness and earthy taste are truly unique and are a sure way to tickle ya taste buds.

The amount of Nutmeg to add to your cup of coffee is down to personal taste; however, I find that one shard is perfect for a typical cup. With that said experiment until you find the best infusion for your liking.

8. Lavender

Lavender next to a white coffee cup

I only thought that lavender was something found in body soaps, that was before I tried lavender ice cream as a child, yum!

Lavender is the perfect companion for many things, and coffee is no exception; I have found that it marriages best with the fruitier roasted coffees. You can either add a few sprinkles of lavender in with your ground coffee and infuse when you pour your hot water or add a few tiny drops of lavender oil to your brewed coffee. is brewed. Either way, this combination tastes great, especially on a lazy spring afternoon.

9. Clove

Dried Clove

If you smoke cigarettes or have done in the past, this Clover-flavored coffee is going to be a winner! Many popular cigarette brands add clove into their tobacco mix to give an added sweetness.

When it comes to cloves and coffee use sparingly, because this spice can be very overpowering. Either grind with your whole coffee beans before you brew or add a couple of cloves to your pre-ground coffee and infuse when boiling water is poured over your grounds. If the taste is too strong, experiment until you find the best ratio for your taste buds.

10. Peppermint Oil

Bottle of Peppermint Oil on a table

Nothing screams ‘tis the season more than a steamy cup of peppermint coffee. To successfully infuse your brewed coffee with this delicious holiday flavor it’s best to use pure peppermint oil which works really well with chocolatey dark roasted coffee beans.

To try this flavored coffee add a couple of drops to your coffee during the brewing process, however, use sparingly because peppermint oil in its concentrated form can quickly become overpowering no matter how rich your coffee beans are.

11. A Raw Egg

tray of fresh eggs

It might seem crazy, but adding a raw egg to your coffee tastes great! Hot coffee mixed with a raw egg delivers a one-of-a-kind flavor – trust me, you have to try it, at least once, It might not be a taste that everyone enjoys for everyone, but to be honest it’s not as disgusting as you might expect.

The addition of a raw egg gives the coffee a dense and slightly creamy body without masking the natural coffee flavors and aromas.

12. Butter

adding butter to coffee

If you haven’t heard about Bulletproof Coffee (1), you must have been living in a cave. Many coffee lovers and health buffs have come accustomed to this coffee butter combination which has gained popularity in recent years.

This strange combination can be traced back to south-east Asia where strange coffee infusions are commonplace. Even though it’s hard to imagine butter which is normally only used in cooking, going so well with coffee, if done right it really is a marriage made in heaven (I said if done right!).

Just adding a teaspoon of organic butter to a sweet roast coffee will give your coffee a smooth, rich texture with a buttery depth that is truly unique.

References (1) Bulletproof Blog. https://blog.bulletproof.com/how-to-make-your-coffee-bulletproof-and-your-morning-too/

Mark Morphew

Mark is the Editor-in-Chief at the popular coffee blog – Bean Ground. He’s been active in the catering and hospitality industry for over 20 years. When he’s not fiddling around with a new coffee gadget, you’ll find him busy working on his other passion, web development. You can discover more about Mark here.

Related:


How To Make Romeo Salta’s Easter Salad

Romeo Salta’s Easter Salad

Frank Originally Published On 27 March 2021antipasti38 Comments

Romeo Salta's Easter Salad

Romeo Salta was a renowned restauranteur back in the 1950s through the 1980s. His swank namesake Manhattan restaurant attracted luminaries from the worlds of business, politics, and entertainment.

My father, who was quite the buongustaio back in the day, used to take our family there from time to time when I was a kid. It was a thrill to rub shoulders with the rich and famous. But Romeo Salta was also my first introduction to Italian food other than Angelina’s Neapolitan cookery. Salta served what was at the time called “Northern Italian” food. That was the rather ludicrous catch-all phrase used at the time for any regional Italian cuisine besides the ones from Naples and points south brought to America by the mass immigration of the early 20th century. These cuisines from central and northern Italy were new and different and became very fashionable. So-called northern Italian food was considered “lighter”, and certainly more “sophisticated”, than the southern Italian cookery Americans were familiar with, although that wasn’t really the case.

In 1962, Romeo Salta wrote a cookbook for anyone who wanted to try recreating the dishes he served up at his restaurant. The book, called The Pleasures of Italian Cooking, didn’t have much of an impact on the way Americans actually cooked. For that, we would have to wait another 11 years, for Marcella Hazan’s landmark Classic Italian Cookbook, published in 1973. Still, Salta’s cookbook is a piece of culinary history, the first cookbook published in America to present “real” Italian cookery. (The first such book in the English language had probably been Elizabeth David’s Italian Food, published in the UK about eight years before Salta’s book.)

I recently inherited my mother’s copy of The Pleasures of Italian Cooking. What surprised me the most, given Romeo Salta’s glamorous reputation, was just how homey most of the recipes are. Antipasti like mozzarella in carrozza and fagioli e tonno. First courses like zuppa di scarola e fagiolignocchispaghetti aglio e oliocarbonarapolenta pasticciata, and risotto alla milanese. Second courses like saltimboccabollito mistopollo e peperonifrittata… In other words, everyday home cooking—and from all corners of Italy, not just the center and north.

I did find one recipe that appears to be Romeo’s own creation. Dubbed Insalata di Pasqua or Easter Salad, it’s lightly blanched green peas, garnished with ham, anchovies, and olives, and dressed with a citronette enriched with hard-boiled egg yolk. It sounded intriguing and certainly seasonal, so I gave it a go, playing with the recipe a bit to suit my own tastes.

I was well pleased with the results. Other than a Russian Salad, I’d never tried using green peas in a salad, and never with a simple oil-based dressing. It worked beautifully. The fresh taste of the peas was complemented by the savory ham and other garnishes. The salad was filling yet light. And it was rather pretty to look at, too. All in all, a fitting antipasto to begin Easter dinner.

So if you feel like a little bit of nostalgia this Easter, why not give Romeo Salta’s Easter Salad a try?

Ingredients

Serves 4-6

  • 1 lb (500 grams) frozen peas, blanched, drained, and cooled
  • 1/4 lb (150 grams) cooked ham, cut into cubes
  • One head of Boston lettuce

For the garnish:

  • A few anchovy fillets
  • Olives, green and black
  • 2 hard-boiled eggs, cut into wedges (optional)

For the dressing:

  • 1/2 cup (125 ml) olive oil
  • The juice of one lemon
  • Salt and pepper

Directions

Blanch the peas in boiling water. Just let the water come back to the boil and let it simmer for perhaps a minute, then drain in a large colander. Rinse the peas in cold water to stop the cooking, then let them drain until they are perfectly dry.

Line a salad bowl with the Boston lettuce leaves, using as many as you need to line your bowl.

In a separate mixing bowl, mix the drained peas and cubed ham together, then pile the mixture on top of the salad leaves.

Arrange the anchovy fillets, olives and, if using, wedges of hard-boiled egg on top of the peas and ham.

Whisk together the dressing ingredients until they are perfectly emulsified. Taste and adjust for seasoning, then pour over the salad.

Serve immediately.

Romeo Salta's Easter Salad

Notes on Romeo Salta’s Easter Salad

Truth be told, as fascinating as it is as a piece of culinary history, The Pleasures of Italian Cooking is not always a pleasure to cook from. Salta’s instructions are fairly telegraphic, typical of many Italian cookbooks. But more to the point, a good number of his recipes, such as the one for peperoni alla piemontese, simply do not work. (Yes, I tried.) In others, the measurements seem off, such as his recipe for sedani alla parmigiana, which calls for braising three bunches of celery in a half-cup of stock. I wonder if he tested—or even proofread—his recipes?

Salta’s Original Recipe

This Easter Salad recipe also needed some interpretation. Here are his verbatim instructions:

Put peas on the bottom of a salad bowl. Arrange the anchovies and ham over them, then lettuce wedges around the edge of the bowl. Beat together the oil, [hard boiled] egg yolks, lemon juice, salt and pepper. Pour over ingredients in the bowl. Garnish with olives.

Good luck with that! If you followed these cryptic instructions to the letter you would wind up with something rather odd. So as you can see, I played around. For one thing, I used the lettuce as a bed rather than an edging. Salta doesn’t specify the type of lettuce, but given the period and his instruction to cut it into wedges, I’m guessing iceberg. I used whole leaves of Boston lettuce instead.

And then I mixed the ham, cut into cubes with the peas rather than laying slices of it on top. Rather than using a whole can of anchovies as Salta calls for, I used enough to make a cross on top, symbolic of Easter. And rather than adding hard-boiled egg yolks to the dressing, which struck me as probably unsightly, I used whole hard-boiled eggs—also an Easter tradition—cut into wedges, as part of the garnish.

On Romeo Salta and his restaurant

Romeo Salta himself was born a southerner, in Puglia in 1904. After his father died when he was six, Salta was raised in a state-run orphanage in Florence. He had no formal culinary training, learning his trade working as a kitchen boy on several Italian cruise lines. Arriving penniless in New York in 1924, he made his living for a few years doing menial work at various hotels around town. After a stint in the midwest, he moved to Los Angeles in 1933, founding a restaurant called Chianti in 1938. After a low start, Ed Sullivan stopped for dinner one night and wrote about it in his newspaper column. Chianti soon began to attract celebrities like Lucille Ball and Errol Flynn. Salta’s career finally took off.

Returning to New York in 1951, Salta opened a place called Mercurio with a partner, then branched out on his own in 1953 with his storied namesake restaurant on West 56th Street. At a time when Italian restaurants were synonymous with red-checkered tablecloths with candles stuck in straw-covered Chianti bottles, his elegant ambiance and offerings of Italian food as it was and is cooked in its native land were a revelation.

You can read more about Romeo Salta in his 1998 New York Times obituary.

A funny story…

A great part of the fun going to Romeo Salta was the chance to catch a glimpse of its rich and famous patrons. I remember, for instance, we once sat next to an elderly James Farley, who had been FDR’s campaign director, Postmaster General, and later head of Coca-Cola International. Since the tables were close together, he and Dad struck up a conversation, and we got to hear a few of his fascinating reminiscences.

But the most memorable moment from our visits to Romeo Salta was seeing Raymond Burr. He was an actor best known for playing Perry Mason in the eponymous 1960s TV series and later “Ironside”, a wheelchair-bound detective for the San Francisco police force, in the 1970s. We happened to be seated near the entrance to the restaurant. From our table, we could see the patrons coming in and out. Well, in saunters Mr. Burr. One of my sisters, who was a big fan of Ironside at the time, blurts out—well within earshot mind you—” Look, it’s Ironsides! It’s Ironsides!” We all squirmed in embarrassment, trying to look as nonchalant as possible. As soon as he was out of sight, I turned and replied: “Yeah, and it must be a miracle, ’cause he’s walking!”

Romeo Salta's Easter Salad

 Print Recipe

Romeo Salta’s Easter Salad

Course: AntipastoCuisine: Italian, Italian-AmericanKeyword: salad

Ingredients

  • 1 lb 500g frozen peas blanched, drained, and cooled
  • 1/4 lb 150 g cooked ham cut into cubes
  • 1 head Boston lettuce

For the garnish:

  • A few anchovy fillets
  • Olives green and/or black
  • 2 hard-boiled eggs cut into wedges (optional)

For the dressing:

  • 1/2 cup 125 ml olive oil
  • 1 lemon juiced
  • Salt and pepper

Instructions

  • Blanch the peas in boiling water. Just let the water come back to the boil and let it simmer for perhaps a minute, then drain in a large colander. Rinse the peas in cold water to stop the cooking, then let them drain until they are perfectly dry.
  • Line a salad bowl with the Boston lettuce leaves, using as much as you need to line your bowl.
  • In a separate mixing bowl, mix the drained peas and cubed ham together, then pile the mixture on top of the salad leaves.
  • Arrange the anchovy fillets, olives and, if using, wedges of hard-boiled egg on top of the peas and ham.
  • Whisk together the dressing ingredients until they are perfectly emulsified. Taste and adjust for seasoning, then pour over the salad.
  • Serve immediately.

Related:

Romeo Salta, Dining Pioneer In Manhattan, Is Dead at 93 – The New York Times (nytimes.com)

The Pleasures of Italian Cooking: Romeo Salta, Roberto Caramico, Myra Waldo: 9780026067904: Amazon.com: Books


What is the Best Black Diesel Coffee?

Review: Black Diesel Coffee Guatemala Huehuetenango

Originally Posted on March 7, 2021by Margaret


This is the second bag of coffee I received from Black Diesel Coffee. Black Diesel is a craft coffee company dedicated to quality, community, and coffee education. I haven’t had a chance to visit their shop in person yet (not surprising, since I live in Texas and the global pandemic is still going on!) but I would really like to go the next time I am in Michigan if nothing else to see their cozy outdoor igloos available for rent!

Whole bean: A wonderfully decadent aroma of dark chocolate and malt wafted from this bag as soon as I opened it. Very sweet!

French press: This coffee strongly reminds me of hot cocoa. It struck me as a little under-sweet – I normally don’t add sugar or milk to my coffee but I almost feel like this particular preparation could use just a touch of sugar to round out the chocolaty flavor. I enjoyed the smooth mouthfeel.

Chemex: I miscalculated my grind size and the total brew time was a little longer than I intended (close to 5 minutes). The result wasn’t bitter but it was probably a little stronger than it would have been otherwise. Still, the coffee was heavy with dark chocolate flavor, and it got fudgier as the coffee cooled.

                       Free Offer. Click Here To Learn More!


V60: This wasn’t my favorite preparation method for these beans. It’s possible my extraction time was too long (my total time was 3:10), but I think something about the pour-over method brings out slightly more bitter, harsher flavors from these beans than the immersion methods do. These harsher notes faded some as the coffee cooled, but it was noticeably unbalanced to my palate, especially given what I had next…

AeroPress: Wow. This cup was creamy and sweet, full-bodied and decadent. At the time of writing this review, I have been setting up and experimenting with a new microphone for music/Zoom calls, and while I thought my old mic was decent, hearing the result from my new mic is just staggering in how much more beautiful the sound is. That’s kind of how I feel drinking thus Guatemala Huehuetenango made with the other brewing methods, and then from the AeroPress! Hands down, my favorite way of preparing these beans.

I didn’t try these beans brewed as espresso, but I did pull a shot of this via my AeroPress plus the Prismo attachment, to get an idea of the flavor notes that might come out when ground and brewed closer to espresso-style. I didn’t like the result as much vs. when brewed in the “traditional” AeroPress method, so I’d recommend not using the Prismo for this.

Summary: In my opinion, it’s a little harder to get optimum results for these beans in pour-over methods. Stick with immersion methods like the French press and the AeroPress. The AeroPress in particular resulted in coffee that was an incredible treat to drink. I felt like I was getting away with something!

From the roaster: melon, creamy, chocolate

Black Diesel Coffee Guatemala Huehuetenango

Review conducted 12-14 days post-roast.

Disclaimer: I received this product gratis in exchange for a fair and honest review. Even though I received this for free, I treat and test it the same way as if I had paid for it out of my own pocket.

Related:

Coffee blog from baristas to coffee lovers (baristainstitute.com)

Like this:

Review: Square Mile Coffee Roasters Ethiopia Mormora (London, England)August 29, 2018In “Africa”

Review: Case Coffee Roasters Guatemala Bella Carmona Antigua (Ashland, Oregon)October 31, 2015In “AeroPress”

Review: Abacus Coffee Roasters Algorithm Blend (Chicago, Illinois)March 25, 2019In “AeroPress”Comments (3)



Your Dream of Working from Home and Enjoying the Good Life Is Here!

How to Naturally Treat Insomnia and Other Sleep Disorders

Sleep Disorders Have Become a Major Problem for Many

Dateline: Creve Coeur, MO. USA. /February 21st, 2021/ By: Jeffrey L. Klump


 

Insomnia and other types of sleep disorders have become a major problem for many, and over the past year with the pandemic of Covid 19, it has become progressively worse.

There are many reasons that people have trouble falling asleep, staying asleep, or getting a good night’s sleep, and all of them will take a huge toll on your body and mind.

These reasons include:

  • Stress- Concerns about work, school, health, finances, or family can keep your mind active at night, making it difficult to sleep. Stressful life events or trauma — such as the death or illness of a loved one, divorce, or a job loss — also may lead to insomnia
  • Eating Before Bedtime- Having a meal before bedtime not only can cause digestive problems, but it can also cause restless sleep with undigested food in your system.
  • Fear- The pandemic of Covid 19 has caused many people to live in fear and in response, their immune systems and adrenal glands suffer stress and burnout.
  • Lack of Exercise- The lack of exercise especially over the past year with the Covid 19 lockdowns, has kept people away from gyms and other places to exercise. Your body was not built to sit all day in front of a computer terminal. Get out and move your body!

There is not one single thing that you can do to improve your sleep.

You need to have a plan which includes diet, exercise, supplements, and also some form of quiet meditation.

A diet rich in vegetables and low in carbs is very important not only for you to get a better night’s sleep but also for your overall health.

Again, you also have to move your body. That means exercise.

There will never be a replacement for exercise.

Then, there are supplements. You have to be careful about choosing the right supplements to help you sleep and make sure they are effective.

One of the best supplements on the market today is PURE SLEEP.

Pure Sleep is a creation by the worlds smartest man, Clif High from

Halfpasthuman.com

High is the modern day Nostradamus.

He created the perfect formula for anyone to get a good night’s sleep with his formula.

Pure Sleep contains an important herb and an amino acid that the body naturally produces.

The herb is called Nutmeg. Nutmeg is in most kitchen cabinets.

Nutmeg is a spice from India and Indonesia.

Nutmeg has many incredible health benefits including reducing blood pressure and cholesterol, improving your skin and hair, digestion, and helps you relax so you can get a good night’s sleep.

Nutmeg contains the following nutrients:

  • calcium
  • iron
  • manganese
  • potassium
  • essential minerals

Pure Sleep also contains an amino acid called Gamma-Aminobutyric acid or GABA for short.

GABA’s big role in the body is to reduce the activity of neurons in the brain and central nervous system, which in turn has a broad range of effects on the body and mind, including increased relaxation, reduced stress, a more calm, balanced mood, alleviation of pain, and a boost to sleep.

The key to the Pure Sleep formula is to make sure you have the right mix of Nutmeg and GABA.

This is not something that you can make on your own and think that you will have the same outcome as Pure Sleep.

Another very important benefit to getting a good, deep sleep, is weight loss.

This is not something you hear too often.

Sleep, in particular, a deep sleep, is key to weight loss and overall good health.

Insomnia or other sleep disorders will prevent you from achieving your goals as far as your health is concerned.

Try Clif High’s Pure Sleep today and work on the other areas of your life that may be impeding you from getting a night of good deep sleep.

Sleep is often overlooked as one cause of many physical and mental problems that people have today.

Insomnia can also cause problems with your job performance and relationships at home.

You deserve a good night’s sleep.

Take action today!

Jeffrey L. Klump is a writer, blogger, and work-from-home business opportunity specialist.

Related:

How To Protect Your Immune System From The Onslaught of Chronic Fear | The Everything Blog – Blog Articles About Everything (wordpress.com)

Sleep Guidelines and Help During the COVID-19 Pandemic | Sleep Foundation

 


               Please Donate to The Everything Blog Today!

 

Your Dream of Working From Home and Enjoying the Good Life Is Here! Click to Learn More. 

How To Make Seafood Lasagna with Lemon Cream Sauce

Seafood Freeform Lasagna with Lemon Cream Sauce

FEBRUARY 5, 2021 BY MARIE3 (Originally Posted on 02/05/21)

 

seafood lasagna

 

 


If you’re looking for a special date night dinner, something a little fancy but not so hard to make try this seafood freeform lasagna, what makes it even more special is the subtle lemon cream sauce that’s spooned all over.

This is the perfect dinner to have on Valentine’s Day which is coming up soon and I’m quite sure many of us will be dining at home. This is meant for two people but you can certainly double the recipe for more to enjoy if need be.

I used a mix of scallops and shrimp in this easy freeform lasagna, which is highlighted with a touch of Limoncello for a smack of bright lemon flavor! 

Last Minute Valentines Day Gift Ideas. Click Here To Learn More!

chopped shrimp and scallops

The prep work is all done in advance so when it’s time to eat all you have to do is pop your dish into the oven, warm it up and get that golden top.

You’ll be spending all your time with your date instead of cooking and cleaning in the kitchen all night, and that’s a good thing!

filling ramekins

The lemon sauce is very light, you can use half lemon juice and half Limoncello or just all lemon juice. I wouldn’t do all Limoncello because that would be too sweet tasting and overpower the seafood.

If lemon is not your thing, you can make a nice white sauce to top it off like a béchamel, that would be equally as delicious and creamy to top it off.

Cut your lasagna noodles to fit into individual ramekins if using or if you end up using a bigger dish,  it doesn’t have to fit perfectly.

seafood filled ramekins

Then you’re going to layer all that amazing seafood on top. It’s a delicious mix of chopped scallops, shrimp, garlic, shallots with a little ricotta and mascarpone for creaminess and to help bind it all.

shrimp and scallop lasagna

Save some whole shrimp for garnish it makes a striking presentation. This can be served alongside a beautiful salad or if you really want to go all out, a steak for some surf and turf!

Say I Love You Forever, with a real Forever Rose. While Gold Roses are our specialty, we carry many other natural products that have been preserved and plated with 24K Gold and other precious metals. We offer a complete line of natural items created from real miniature roses, orchids, and various other leaves and flowers.


 

Print A date night or Valentine’s Day dinner for you and your special someone.

Author: Marie

Ingredients

  • 1 lb. seafood, I used a combo of ½ lb. shrimp and ½ lb. scallops, you can also use all shrimp or any combo of your choice, peeled and deveined leaving a couple of whole shrimp or scallops for garnish
  • 6 lasagna sheets, pre-boiled
  • SEAFOOD MIXTURE INGREDIENTS
  • drizzle of olive oil
  • 1 large shallot, small dice
  • 2 large garlic, minced
  • 2 heaping tablespoons chopped parsley, extra for garnish
  • ¼ cup of ricotta
  • 1 heaping tablespoon mascarpone cream
  • 1 tablespoon, limoncello in the seafood mix or use 1 tablespoon, lemon juice
  • salt and pepper to taste
  • FOR THE LEMON CREAM SAUCE
  • 2 Tablespoons unsalted butter and extra to butter your ramekins
  • 2 Tablespoons, Limoncello ( or use all lemon juice to make up the 4 Tablespoons)
  • 2 Tablespoons lemon juice
  • 1 cup heavy cream

Instructions

  1. Pre-boil your lasagne noodles, according to the time directions on the box, cool them down, and set them aside.
  2. Chop up your seafood into bite-size pieces, making sure to clean your shrimp beforehand, and setting aside 1 or 2 for garnish.
  3. For the whole shrimp garnish, season them and stick into a 420F oven until cooked through, then set aside.
  4. Butter 2 -6 inch” ramekins or 1- 12 inch”
  5. Drizzle olive oil in the bottom of a sauté pan, add the shallot and garlic till soft then toss in the chopped seafood, tossing gently till cooked. Don’t overcook!
  6. Add 1 Tablespoon of Limoncello to the mix or lemon juice as well as the parsley.
  7. Let the mixture cool down then add the ricotta and mascarpone, folding it in and mixing it till incorporated.
  8. Make your lemon cream sauce by placing both Limoncello, ( 2 tablespoons) and lemon juice( 2 tablespoons) in a small saucepan together ( or use all lemon juice( 4 tablespoons).
  9. Once warm whisk in your butter.
  10. When the butter melts in add the heavy cream gently stirring on low heat until the cream thickens.
  11. NOW FOR ASSEMBLY
  12. Line the bottom of your ramekins with a few cooked lasagna noodles, cutting them if need be to fit.
  13. Spread a little of the lemon cream sauce on the noodles.
  14. Divide your seafood mix between the two ramekins and spread on top of the pasta.
  15. Use the remaining lasagna noodles to fit over the top of the seafood mixture.
  16. Spoon some of the lemon sauce all around.
  17. This all can be prepped ahead of time.
  18. When you’re ready to serve you can place the ramekins under your broiler to warm it up and get some golden color on top, but if you do you can’t walk away!
  19. Stay near the oven broiler and keep checking to make sure it doesn’t burn,.
  20. You can also heat them in the oven at 375 just til heated through, ovens vary so keep checking, it won’t take too long, and remember everything is cooked already.
  21. If you want a little more golden on top, stick it under the broiler for that, but again do not walk away!
  22. Spoon some of the lemon cream on top to finish, garnish with chopped parsley and top it off with the whole cooked shrimp.
  23. Enjoy!
Print Friendly, PDF & Email

Sharing is caring!95SHARES

Signature3 COMMENTS FILED UNDER: PASTASEAFOOD TAGGED: DATE NIGHTFREEFORM LASAGNALASAGNASCALLOPSSHRIMPVALENTINES DAY DINNER

Related:

Proud Italian Cook – Home Cooking, Italian American Style

How To Make A King Cake Latte



                       
         Please Donate To This Blog. We Need Your Support!

 

 

 

Calling All Trump Supporters. Let’s Hear From You!


Your Dream of Working from Home and Enjoying the Good Life Is Here. Click To Learn More!

How To Make A King Cake Latte

The King Cake Latte Is Incredible—Here’s How To Make One At Home
Latte King Cake

ZAC CADWALADER  Originally Published on: JANUARY 15, 2021 WIRE SHARE


COVID-19 has pretty much-ruined everything; this we already know. But some traditions remain intact, and that includes the delicious tradition of King Cake.

Traditionally served in the month of January, bakeries around Louisiana are pumping out the traditional pastry to offer a sweet bite of better times. In my own backyard of Dallas, PJ’s, a New Orleans-based coffee shop hopping across the Texas-Lousiana border, is offering an exciting new twist on the foodie favorite: King Cake Lattes. Per Eater Dallas, the limited-time drink includes “PJ’s espresso dolce roast, steamed milk with vanilla and cinnamon, and topped with a generous dollop of whipped cream dusted in purple sugar.”

Frankly, everyone here at Sprudge is obsessed. Much like Hamentashen, the King Cake is one of those sweet treats that comes but once a year, whose arrival is hungrily awaited. Find a way to add coffee to it—or it to coffee—and you’ve really got our attention.

But we understand not everyone can pop out to their nearest cafe for a King Cake Latte. So if you can’t get to a PJ’s, or want to make your very own version, Sprudge co-founder and noted King Cake enthusiast Jordan Michelman has whipped us up a play-at-home recipe.

Your Dream of Working From Home and Enjoying the Good Life Is Here. 

King Cake Latte Topping

First, let me state for the record that King Cake is literally the best. There is no better sweet treat. GambinosHaydelsDong PhuongSucreAmbrosia Bakery—you cannot go wrong with any of these, and nearly all of them ship.

Traditional Louisiana-style King Cake calls for a very simple icing, what’s sometimes called “English icing” made of powdered sugar, milk, and lemon. As with all things King Cake there is endless variation and riffing—there is even an un-iced purist version, made using puff pastry and almond filling (they make an excellent one at Poupart Bakery). The inclusion of butter or even cream cheese to the icing recipe is not uncommon, although others feel the only appropriate place for cream cheese is inside the King Cake itself.

Very fine icing will fall apart immediately atop liquid, which is why the King Cake Latte needs to be floated with stouter stuff. After much trial and error, I suggest making a simple Diplomat Cream (aka Creme Patissiere), a sort of whipped cream vanilla pudding hybrid that holds up on top of a mug, and makes a sturdy precipice for the critical addition of gold, green, and purple sprinkles.

First, make a simple custard. Heat milk in a saucepan, then cream sugar and egg yolks together in a separate bowl, adding flour as you go. Combine the two into the saucepan, remove from heat, and stir until smooth. There are a billion recipes for this—I outlined the St. John version up above but use whatever style you like.

Then make whipped cream. Whatever your preferred method is here is fine—I like cream, vanilla, and icing sugar in an electric mixer, but everyone has their own way, and also store-bought is fine.

Combine the custard and the whipped cream together once everything is room temp. Store in the fridge for half an hour to let it cool and set up.

Then make your coffee. King Cake is a sweet treat, and your coffee should be too for this drink, although of course, the level of sweetness is up to you. Dissolving a teaspoon of brown sugar and powdered cinnamon into brewed not-too-light roasted coffee is a fine move—the house or espresso blend at your favorite indie roaster should work great, but let me specifically recommend this notes of King Cake blend now offered by Mug Drugs. To this, you might also add pre-sweetened alternative milk if that’s your preference, or otherwise sweeten up some cold brew. But don’t skip the cinnamon—this is a really important part of the King Cake flavor profile.

Give your opinion on Trump as President and receive a Visa Gift Card! Click On the Image.

Pour your sweet and cinnamony coffee into a vessel of your choosing, then top with a dollop of the Diplomat Cream, enough to cover the brew. The King Cake Latte isn’t a latte, exclusively; it’s more like a King Cake Coffee, and the coffee portion itself can be a latte, or cold brew with stuff added, or brewed coffee with stuff added, and the Diplomat Cream will blend with the liquid as you’re drinking with, further latte-fying the proceedings. The name—King Cake Latte—is more about evoking a feeling than any sort of specific drink requirement. Whatever you’re into is ultimately what’s correct, in this recipe as with all things in life.

Now it’s time for sprinkles. The traditional Mardi Gras colors each have their own unique meaning: purple for justice, green for faith, gold for power. It’s common to represent all three evenly, but if you’re in need of a little more faith or justice this year, the Lord won’t mind.

Sprinkle your sprinkles atop the Diplomat Cream, and sip your way through it to the sweet cinnamony beverage below. What a wonderful treat.

As a final note, you might be wondering about the baby—baking a plastic baby inside of King Cake is part of the tradition, but here in 2021 a lot of places sell the baby on the side to avoid choking hazard litigation. Many a King Cake baby is available for sale online, so do with that information what you wish. Happy drinking!

Zac Cadwalader is the managing editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

Jordan Michelman (@suitcasewine) is a co-founder and editor at Sprudge Media Network. Read more Jordan Michelman on Sprudge. 

Related:

Is The Second Cup Of Coffee Better Than The First? Take Our Important Poll (sprudge.com)

Sprudge Maps Spotlight: Orion Coffee & Tea In Cedarville, Ohio


The New Online Classified Ads Designed to Make You Money, Save You Money, and Improve Your Life! Click Here to Learn More.