tlcorbin
Hazel CastilloProvocative Coffee
March 10th 2007 23:20
It’s about students at the University of Washington trying to reverse the trend of paper cups. I’m all for that (while drinking out of my Mickey Mouse mug...)
Coffee is sexy. Doesn’t anyone remember the study reported by the BBC
The Seattle Post Intelligencer (above) also has an AP article on customers taking classes at their favorite coffee shops, to learn the tricks of a great cup of joe.
The New York Times reports “According to sales figures released by Starbucks, “A Long Way Gone: Memoirs of a Boy Soldier,” by Ishmael Beah, has sold more than 62,000 copies in its first three weeks on sale at the chain, about two thirds of the 92,000 copies that Mr. Albom’’s book sold in a full three months.”
In California, Peet's Coffee, which shared at least one founder with Starbucks, is expanding. If you don’t know Peet’s, and you get a chance, you should try them. I had my first Peet’s before my first Starbucks, and did not have to pay for the perm I was going to get.
Granted, it no longer has that effect on me, but I’m jaded. And their coffee is still great....
A local Bay Area paper, Contra Costa Times has the story (locally known as the COCO Times
And Tech Whack is reporting that Italy’s largest coffee company just bought an Indian coffee company, as an entry into the market (which must thrill Starbucks, still negotiating government contracts and arguing with possible competitors - see last blog) Not to worry, Starbucks still has a future selling books....
Meanwhile, Biz Journals reports that Dunkin Donuts, which claims to be the largest coffee and bakery in the world, has signed the popular Rachel Ray to advertise their products.
In Angola The Angola Press reports ‘directors of the local firm "Procafe", Romualdo Dias dos Santos, and the Germany International Machinery Services (IMS) company, Alwin Boing.” are looking into a coffee processing plant.
If you are where the weather is nice, here’s a smooth way to cool down...
Iced Coffee Chocolate Cooler
ICED COFFEE CHOCOLATE COOLER
Ingredients:
2 cups cold stong coffee
1/2 cup chocolate ice cream
1 tsp. pure vanilla extract
1 cup ice cubes
2 Tbsp. Tia Maria (optional)
Method:
Combine all the ingredients in a blender, and using the ice crush setting, whirl until the mixture is thick and frosty. Pour cooler immediately into 4 decorative glasses and serve.
Enjoy...
| 55 |
| Vote |
Add To: 
Subscribe to this blog
Comment by katyzzz
Photography Tips
Health Focus
Poetry Lighthouse
MS Paint Art
The coffee and cup pic looks great. I don't like coffee and don't take alcohol.
Would you be able to do an iced chocolate quip, no alcohol.
I thought this was you, somehow I got it by esp. True story!
katyzzz
Comment by Theresa
Technology Bloggers
Today's World
Borderless World
Penny Smart
Hi katyzzz,
This recipe is from , Diana’s Desserts and was the most delicious one I could find.
No way am I writing a blog just about chocolate, drinking or eating.
I have enough problems with weight...
I printed out Diana’s comments and recipe, just for folks who didn’t feel like clicking. She was inspired by a movie I like very much, Chocolat...
"Comments:
If you saw the 2001 film "Chocolat" starring Juliette Binoche and Johnny Depp about a woman and her daughter who open a chocolate shop in a small French village that shakes up the rigid morality of the community, then you'll probably remember the scene where a scrumptious thick hot chocolate is served. The hot chocolate was so thick, it almost looked like a chocolate pudding. Well, here is a recipe for that warm and romantic drink. By the way, the chili pepper is optional, but I believe it's what really makes the hot chocolate so wonderful with just a little "heat" for a chilly day or evening.
Ingredients:
2 cups boiling water
1 chili pepper, cut in half with seeds removed (I recommend using sweet ancho chili peppers)* see note below
5 cups light cream or whole milk
1 vanilla bean, split lengthwise
1-2 cinnamon sticks
8 oz. bittersweet chocolate or 3 tablets Mexican chocolate, cut into 1/4-inch pieces
2 tablespoons sugar or honey to taste
Garnish (optional):
1 tablespoon almonds or hazelnuts, ground extra-fine
Whipped cream
Cinnamon sticks
Instructions:
1. In a large saucepan over medium-high heat, add chili pepper to boiling water.
2. Cook until liquid is reduced to 1 cup. Remove chili pepper; strain water and set aside.
3. In a medium saucepan over medium heat, combine cream or milk, vanilla bean and cinnamon stick until bubbles appear around the edge.
4. Reduce heat to low; add chocolate and sugar or honey, whisking occasionally until chocolate is melted and sugar dissolves.
5. Turn off heat, remove vanilla bean and cinnamon stick.
6. Add chili-infused water, a little at a time, tasting to make sure the flavor isn't too strong. If chocolate is too thick, thin with a little more milk.
7. Serve in small cups or glass mugs and offer ground almonds or hazelnuts and whipped cream. Garnish each serving with a cinnamon stick.
Tip
For a hot chocolate with a little more "heat", top with whipped cream and sprinkle a small bit of ground sweet ancho chili pepper over the whipped cream.
NOTE
Use kitchen gloves when cutting the chile pepper in half and removing seeds.
Makes 4 servings. "
katyzzz, my thought is if it's warm weather, just refrigerate, or brief time (covered) in freezer, then enjoy....
Theresa