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Bulletproof Coffee

Bulletproof Coffee

Good afternoon, Fellow Foodies:

Happy Monday! I hope everyone had a great weekend.

I have a couple of things to report, one of which you may or may not have heard about. But first I’ll tell you about my latest Graze package:

Tastiness awaits!

Tastiness awaits!

It arrived Saturday, primarily because I did not go into their website and postpone the next delivery. Oh, well. What’s inside?

Four great tastes!

Four great tastes!

Here’s the close-up:

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The Walnut-Vanilla Truffle was the first one I had–yesterday after doing some work in the garden. Today I had the Caramel Apple; and I’m quite sure it’s a repeat appearance. I’ll have the savory ones later.

I also did some planting–and here’s where the old Graze boxes come in:

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Those are basil seeds–cross your fingers.

I have planted the lettuce and celery scraps into pots. The celery had started to root a little, which is why I planted it, but the lettuce, as you saw, had greens growing from the center. Only one of the four romaine stubs is poking through the soil, and I’ll show you that when it’s more visible. But it’s happening, and I am thrilled that I will be able to enjoy romaine lettuce more often. Now to get the tomatoes growing.

Now. . .over the weekend in the HeatCageKitchen, I conducted another experiment. This time, I attempted the newly-popular home-made version of Bulletproof Coffee. With coffee from Starbucks.

If you’ve not heard of Bulletproof coffee, well. . .I first heard about it in the Wall Street Journal a couple of years ago, called “butter coffee.” Then a number of my writer friends on Facebook started buying it and proclaiming to the heavens that it was the best thing ever. Nick Usborne at Coffee Detective tried it. . .he was not impressed. Then on May 20th, Ree Drummond, The Pioneer Woman posted that she was introduced to the concept. Ree loves it.

So I figured it was time for me to try it. And I was in The Fresh Market at the right time, too.

Many of my writer friends are *into* this, and insist that it makes them feel better, think better, and just zip around the place all day long. I say it’s the extra caffeine, which has its own issues, but they insist it’s not. They buy the coffee and “brain oil” off the website, whereas I only used coconut oil. Since I drink decaf, well, buying that expensive coffee is probably not going to do anything different. But I digress. Maybe the “brain oil” would be a good thing. That’s for another day.

I was feeling good yesterday because I finally got around to ordering a replacement lid and knobs for my 10-year-old Crock Pots. Yes, more karma of spare parts. . .but if they still work, fix them!

Ohhh. . .I just thought of how funny it would be to see the GER’s face if he ever tried it. He would give me that look. . .well, that he frequently gives me. Anyway. . . .

I was in The Fresh Market on Friday evening and saw one of the three ingredients:

Kerrygold Unsalted Butter from Ireland

A key ingredient, and one of the few imports from Ireland without alcohol.

I’ve seen the salted version, which is also good, but never the unsalted until now. I headed to another section and got ingredient #2:

Unrefined coconut oil. Yes, the kind that tastes like coconuts.

Unrefined coconut oil. Yes, the kind that tastes like coconuts. It is not “Magic,” however.

I intended to get up early Saturday and enjoy this after a walk, then head over to LK’s house for a district chanting session. Well, I was pressed fro time, did walk, but not as early as I’d preferred. So let’s get started:

The setup.

The setup.

First, make your coffee as you normally would. In my case, I use the French Press. You’ll need between 8 and 12 ounces of hot coffee.

I really was planning to drink it at home.

I really was planning to drink it at home.

While the coffee brews, I add the coconut oil to the blender, 1 tablespoon, then get on with the butter. Since I like my coffee “blonde and sweet,” I added two tablespoons to the blender. Thankfully, the measurements are on the back of the wrapper:

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Why Kerrygold? It’s butter made from the cream of grass-fed beef–an important component, since it doesn’t have the additives that American butter has. You just open the wrapper and slice it:

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All that goes into the blender with the hot coffee you carefully pour in:

Ready to roll!

Ready to roll!

And turn on the ignition:

Magic!

Coffee Magic!

The hot coffee melts the butter and coconut oil, and the blender emulsifies and froths up the whole thing. Melted butter is just like putting milk in your coffee, and the coconut gives it a sweet taste. But not quite sweet enough for me.

Safety tip: DO NOT use one of those little blenders intended for smoothies. Make SURE your blender can handle hot liquids. Some can’t. I do know this one can, because the jar is glass and there is a removable part at the top. I use this blender for Pea Pesto Soup, and it was indeed made for anything. Even though this coffee was less volume than the soup, it’s still hot, and you must make sure your equipment is up to the job. If you have a Vitamix, or other professional-grade blender, you should be OK. But those little hand-held blenders, probably not. Read the instructions and check the appliance itself before you find yourself with a big, burning mess. Anyway. . . .

Since I was running out of time, I added it to my travel mug and took it with me.

Bulletproof coffee, to go.

Bulletproof coffee, to go.

Yes, as a matter of fact, I did put two packets of sweetener in my Bulletproof coffee, darnit. And then, it tasted pretty good. I can’t say it didn’t do me any more good than my regular foamy-milk cappuccino, though.

Results will vary, of course.

Safety tip #2: after drinking this coffee, you will not be able to outrun, or withstand, a speeding bullet. You are not going to be Superman. You will not actually *be* bulletproof, OK? This is true even if you are buying the expensive coffee and brain oil. It’s a euphemism for FEELING “bulletproof” and being able to take on the day. Carpe Diem and all that. Let the creator tell you more about it.

Verdict: not bad, but not every day.

If you’re looking for a different cup of coffee, and maybe not something with several words to describe to a barista, you might indeed enjoy Bulletproof coffee. And if you don’t, you can say you tried it. Once.

Enjoy!

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Pantry Pride

Pantry Pride

Happy Tuesday, Dear Readers:

I hope everyone had a peaceful Memorial Day yesterday. Here in Houston, it was OK first thing in the morning, but as the afternoon wore on, the clouds started coming through and eventually we got some serious rain. It’s great, we needed it, only the timing was off. It rained pretty heavy this morning, too, although it receded when I went out to bring my sewing machine to Hancock Fabrics.

Oh, I broke it last week. I took it to Hancock Fabrics for repair; there’s a gentleman who picks them up every Tuesday and repairs them, then returns them a week later. I did NOT intend for that to happen, but it did. Oh, well.

At least the HeatCageKitchen garden is happy with the rain.

Yesterday I had my first mojito. That’s a Cuban cocktail with lime and mint and rum. . .and sugar. I used Suzanne Somers’ recipe from her Cocktails book, and sweetened it with SomerSweet. I could only get key limes yesterday at Food Town, but that’s OK. The recipe calls for vodka or light rum; I had vodka left from making vanilla extract, so that’s what I used, along with mint from the garden.

Don’t worry, this isn’t a regular thing–I just felt like having a good cocktail, and this mojito doesn’t have any sugar. After binge-watching 7 seasons of Burn Notice out of order, I figured a mojito would be great to try. Delicious! But more on that later.

In my kitchen, not in Carlito's.

In my kitchen, not in Carlito’s.

Two things I managed to complete this weekend were carpet cleaning and tidying up the pantry. The pantry in this place is a floor-to-ceiling corner cabinet with three doors and five shelves that is deep enough that you could get lost in it. The pantry measures 8′ high, 22″ wide and 21′ deep, with some wasted space above the top shelf. More on that extra space later.

In one of my prior reorganizations, I labeled each shelf to categorize things and keep it organized. Over time (particularly when I don’t have time to be neat) the organization kind of took a nose dive, and it looked like this:

It took a while to get this bad.

It took a while to get this bad.

The bottom part of the pantry, which sits on the floor, looked like this:

That's the extra stuff that ended up being jumbled in there.

That’s the extra stuff that ended up being jumbled in there.

I actually couldn’t close the pantry doors. That’s great, because I have plenty of supplies.

I couldn't close the door

I couldn’t close the door. That’s a kitchen laundry bag.

I added these door racks when I moved into this place, and they too are full of spices and wraps.

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Can you tell I love my Brother P-Touch label maker?

I do this pantry re-org every so often, when I really have to, and it’s usually an all-or-nothing thing. I take everything out of the pantry, wipe down the shelves, clean up any spills, and put it all back.

It was ALL OVER my kitchen. Which is fine, because then I can see what’s stuffed where:

That's one batch

That’s one batch

Ran out of room on the countertops, so I used the floor:

From the bottom of the pantry

From the bottom of the pantry, the spare and storage area

And when I ran out of room in the kitchen, I moved it out:

The end of the unpacking

The end of the unpacking

I’m low on baking soda, almond milk, kosher salt and nearly out of quinoa. I’ll live without the quinoa, of course, and I’ll get more soon. Normally I have a large jar full of quinoa, but I’ve been using it and not replacing it. Now I’m nearly out. See why your pantry needs to be tidy?

I tossed some things that were way too old that I didn’t realize I still had, like 10+ year old packets of star anise and pennyroyal. (I’ll find a place for that big apothecary jar that used to hold the packets, maybe in another cabinet.) I also consolidated some things, like three containers of Herbes de Provence:

Central Market Herbes de Provence

Central Market Herbes de Provence

Now, longtime readers of this blog may remember my column last year on the old Suda Salvage store in River Ridge, Louisiana. I bought this bottle of Central Market herb mix on one of my last trips to Suda.. If you’ve never been in Central Market, you won’t know that this bottle sells for about $7 or $8 in HEB and Central Market. The contents of this unopened bottle and another small, partial bottle went into a larger bottle of Herbes de Provence from Phoenicia. Saved a little space, and really, I don’t think it’s going to make that much of a difference. Dried herbs are pretty good for a long time anyway.

Now, because the pantry is as deep as it is wide, stuff gets stuffed way back in there, and you don’t realize you’ve got a jar of curry paste and three unopened jars of French chestnut creme bought on sale at Williams-Sonoma right after Christmas after Nigella Christmas came out.

It took pretty much all afternoon. Between consolidating, tossing stuff I don’t need anymore, and figuring out what goes where, it took about six hours. No kidding. I was too tired to clean carpets when I was done, that’s why I was doing it Monday.

Did I mention two broken sewing machines? Anyway. . . .

I did manage to make more of my favorite sugar-free Barbecue Rub I told you about last week, using up the thyme in the fridge. (The thyme was in one of those cups like the ones you get cold coffee drinks with whipped cream in at Starbucks, with the hole in the top.)  I also have two very large containers of chili powder, after running out one day and not realizing I’d already bought some. Time to start making more chili.

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The easy-to-make barbecue rub. No sugar or toxic additives.

I also didn’t realize how much decaf coffee I have in the pantry. After sorting it and corralling all of it into shallow plastic basket containers, I put this box in the front so I’ll use the stuff in this first:

How hard is it to miss this?

How hard is it to miss this?

The canister holds a nearly-full bag of . . .decaf coffee. I got the canister several years ago when they were selling them at HEB with a pound of regular Community Coffee shrink-wrapped to the front. I gave the coffee to someone else, just so I could have the canister. You can’t buy it on their website right now by itself, but it is available as part of a set.

I got the scoop at the Metropolitan Cooking and Entertaining Show in Houston in 2011 from the Community Coffee reps, who had plenty of fresh hot decaf on tap and gave these babies away. You can buy them for 50 cents on Community’s website. (You can see my pictures from the food show with this link on Facebook.)

Maybe one day I’ll write a blog post about my coffee cups, coffee and stuff, and the French press pots I use. I’ll give that some thought. I’ve got a lot of coffee in the back of that pantry, along with the tea. Need to start drinking it again. I did make some iced coffee, but going up and down the stepladder had a lot to do with that.

Another thing I discovered a surplus of is. . .SomerSweet. I’d bought a case of 12 during a sale, and another case of 12 during another sale, and had some already, but didn’t realize it. Once I’d pulled everything out, I sorted these cans by expiration date. Now, it’s a dry powder, and it’s in a sealed can, so a sell-by date doesn’t mean it’s necessarily bad. But there are three cans that I will use first, (the ones with check marks on them) and the rest in time.

I have a stockpile, not a stash:

That's a total of 25 cans of delicious, natural SomerSweet, not counting the open can in the fridge. I didn't realize I had that many. Time to start making some sugar-free delights!!

That’s a total of 25 cans of delicious, natural SomerSweet, not counting the open can in the fridge. Time to start making some sugar-free delights!!

I happily made myself a delicious sugar-free mojito last night using SomerSweet. Took a little more SomerSweet than the recipe required, but that book was written when the cans were very small. Now SomerSweet is cup-for-cup with sugar, so you multiply the old amount by 5 or use the sugar equivalent.

I’ll be doing that again one day. Maybe soon.

Now, you’ll notice that there is a lot more space above the SomerSweet, wasted space. Last time I had wasted space like that I put in some wire shelving that held extra stuff and emergency supplies. I have considered adding it here, but I’m not ready to do that just yet.

Another thing I discovered was a supply of canned salmon. At $2 or $3 a can, it’s great to keep on hand for quick meals and for emergency backup food. However, now and again, I make some salmon salad, just like tuna salad, and put some things like garden parsley and celery in it. I also have a couple of other recipes that use a can of salmon, and I’m always looking for more that taste good. Right now I think I have 15 cans, and you know I’ll eventually buy more. (I don’t like salmon croquettes, however.)

So, when I had everything sorted, organized and neatly returned to the pantry, this is what it all looked like:

The neat and tidy HeatCageKitchen pantry

The neat and tidy HeatCageKitchen pantry

 

The "spare" area at the bottom is also tidied up. But the little cans of cat food are still on the stove. Maybe I'll find space another time.

The “spare” area at the bottom is also tidied up. But the little cans of cat food are still on the stove. Maybe I’ll find space another time.

And look–now I can close all three of the pantry doors!

Look! The door closes!

No more open door and stuff spilling onto the floor every time I need something.

Seriously, I should have done that a long time ago. Like a lot of things, I put off dealing with the pantry.

I am also a big believer in dumping my purse occasionally and tidying that up, too. Because I’ve been interviewing, I have a nice purse I bought in December just for interviewing, and I’m also using a cloth purse I made just for short trips like the library or the grocery, so I’m aware of everything in my purse. But over time, stuff accumulates, gets heavy and gets lost.

Dump your purse regularly, and you’ll be able to lighten the load a bit, and keep from losing things, too.

When I was at Boeing, I had a BlackBerry, along with a wired headset for long meetings and a Bluetooth headset for traveling. One day I took the all-black Bluetooth off and stashed it in my black purse, “just for a little while.”  For a couple of weeks, I couldn’t find it anywhere. I knew I hadn’t lost it, but couldn’t remember where I’d stashed it. I was about to tell my boss I’d lost a piece of equipment, and found it when I dumped my purse. It was in there the whole time, I just couldn’t remember where I put it in a hurry thinking, “I’ll get to it later.”

Whew!

Men, you are not off the hook–tidy up your wallet now and again, and make sure there aren’t any “ex” pictures in your wallet, OK? And you don’t want to sit on a big lump of whatever’s in there, right?

I’ll get my sewing machine back next week, I hope, and I’ll be happily stitching again.

Yes, I know that there is a grocery store by the name of Pantry Pride. There used to be a huge chain, but they’re gone now, and the only one is in St. Mary’s, Ohio. I looked it up, and figured it was safe to use it for a title.

Meantime, have a great week, and Happy Dining!

 

 

 

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COLD!! (Hot chocolate made with almond milk)

Good heavens, it’s been two weeks since I blogged!! My apologies. I’ve been busy, and had obstacles I never thought I’d have. On the up side, I know how to get Microsoft to fix your computer for free, when it’s their fault. You just need a LOT of time on your hands, and more patience than I usually have. (Thank heavens I have the “unlimited airtime” plan on my cell phone.)

Have you started your diet yet? Yeah, me too. No, I’m not on an actual “diet,” just trying to stick with the low-carb thing, not eat late at night, and a little fruit here and there. And a salad when I can swing it. Hey–Jack In The Box and Chick fil A both make great salads. I just don’t partake of their packaged dressing, and sometimes just take the salad home and make some fresh. MUCH better than the soybean oil/sugar stuff.

So, while I’ve been thinking about my next post, I’ve come across two news articles that are actually ON the topic, but I need to do some research elsewhere on it. Seriously. Soon.

Now, let’s talk about what’s on everyone’s mind in the northern hemisphere–it’s cold!! I know this because a) I need more than a t-shirt when I go outside, b) my hands get cold, and c) everybody’s talking about it on Facebook. Like a redhead I know in Los Angeles who CANNOT believe it’s that cold in LA. Poor thing. She has to put on an extra bathing suit to keep warm.

So for the redhead, and anyone else reading this blog, I am putting up a recipe for hot chocolate that was given to me by the nutritionist in my doctor’s office (http://www.woodlandswellness.com.) It’s intended for folks on the yeast-free diet who can’t have milk products, but that doesn’t stop me. I’ve been drinking it for more than 3 years, and I mean EVERY DAY. On days like this, when it *might* get to 50 degrees, twice.

I’ve done the yeast-free diet a few times, and the first time I thought I was gonna starve, since fruit and dairy products are verboten the first month. No cheese? No cream? No butter? AAAHH!!!

One day while on a date in Central Market (we were getting some food after a visit to a museum) one of the deli guys told me about almond milk. I’m allergic to soy, and rice is, well, not yeast-free. Almond milk fit the bill, they recommend it, and I never went back to buying milk or cream (until I started buying goat’s milk for Catmandu, but that didn’t last too long.) You can get it in the fridge case, but it’s also sold in shelf-stable boxes–no need for refrigeration until you open it. I buy it for the long haul most of the time–and I don’t run out like I did with regular milk. I was good on coffee and tea after that.

If you ever stop by for a coffee, be aware that I do not have cow’s milk around, except once in a great while when I’m in the mood for cappuccino. I haven’t tried frothing the almond milk yet. Maybe that’ll be next week.

Hmmm. . .maybe my next post will wait until I talk about almond milk a little more. Great stuff, healthy, allergy free, and perfect for coffee and tea. And hot chocolate.

So I was astonished when they told me about this recipe, and I have not yet stopped making and drinking it. Not even when it’s 100F outside. When I was working, it took the chill off during the summer when the AC is turned to “light freeze/frostbite.”

Oh, look–it’s now 52 degrees, feels like 50. Get out the suntan lotion. . . .

So here goes: into a microwave safe-container (I use the 2-c Pyrex measuring cup) add 1.5 cups unsweetened chocolate almond milk, 1 tablespoon unsweetened cocoa powder, 1 drop mint extract (I started using a clean medicine dropper, it works) and sweeten to taste.

Heat between 3 and 4 minutes, depending on your microwave.

Amy’s trick is to heat up the actual CUP with boiling water that you will be using to drink it from. I have a couple of latte mugs that work perfectly. Keeps it warmer longer, of course.

Oh, and if you put too much mint in it, it tastes like toothpaste. I have gone as far as to make a second batch without the mint, mix it with the first, and put half in the fridge of it  it to dilute the mint extract that went in. Seriously, get a clean medicine dropper for this kind of thing. Works like a charm.

I sweeten mine with 4 packets of Sweet N’ Low, but you can use stevia, erythrytol, or whatever natural sweetener you like. I have not tried agave syrup in it, so you’re on your own there.

DO NOT use Equal/Nutrasweet/Aspartame, for two reasons: a) it’s toxic, and b) it doesn’t stand up to heat at all. Do not use Splenda for the same reason–it’s chlorinated sugar, and a toxin. If you do, you’re on your own.

This actually makes two servings, but if you think I’m sharing MINE, you’re wrong. Make your own. GRRRRRrrrrrr. . . .

Once you try this, you’ll see why I won’t share. It really is good, and is a much better alternative to the powdered stuff. Sure, I’ve had it, but not in a long time. And until I was given this recipe, I figured I’d never have it again except at the holidays. I haven’t tried to change this recipe, because I’m thoroughly enamored with it.

Try it soon, and you will be too. Stay warm, everyone.

Happy Dining!

 
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Posted by on January 16, 2013 in Considered opinions, Fast & Easy, Ingredients

 

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