favorite coffee cup!! Oh no!
11 years ago
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- 11 years ago
11 years agoRelated Discussions
Your favorite coffee cup
Comments (24)The first qualification for me to like a coffee mug is that its sides should gently round down into the bottom and it should not be too heavy. Such mugs are not necessarily very easy to find in this country, and my favorite few (that are left) are from Japan. I hate the thick-sided generic type of mug that looks like a cut-off cylinder with a round disc of a bottom stuck on it. But even when I find one of an acceptable shape and weight, I like it best if it has pretty colors or pictures of animals on it. I have two with pale vegetables on them, one with pigs, and one with pink and white stripes....See MoreColocasia 'Coffee Cup'
Comments (11)Hi, Well, I can guarantee one thing for sure....it will not survive in the ground here!!! If I had a GH I would be in heaven.....I had mine in a pot last year in a few inches of water.....they grow in ponds in Thailand in case you didn't know. I assumed they were all dead this spring so I tossed it in the ground and was shocked to see a tiny 1 inch leaf earlier this year....I nursed it along and now it looks wonderful....the purple petiole and leaf veins with the great green in the leaf is fantastic....along with the obvious "cup".......Does anyone in zone 5 or 6 have one of these and not keep it in a GH.....I'd love any extra thoughts that I can get :o) Dan...See MorePat T--Oh Yeah -Favorite Things !
Comments (25)Oh yes, I also love the platter, it can be used for so many things. Plus, now that Diane has a new book, her GD is going to be a part of this swap too, another participant! The scoops look interesting, I can see that we're going to see pictures of more of Diane's baking, which is a real bonus. It's a very nice package, Pat, you did very well. Annie...See MoreWhat's your favorite recipe for Iced Coffee?
Comments (29)We normally drink a local brand, Peet's, selecting the Italian Roast (a lot stronger and more bitter than French Roast) and have it preground in a #2 grind, which is one small step above powder (Turkish). A standard drip grind is #6 and espresso is #4, for comparison. We do a Melitta drip with Melitta woven filters, which make a much better brew than standard paper filters. For iced coffee, we do a double-strength brew: make our usual coffee, then immediately use it to pour through a fresh batch of grounds. DH grew up in Hong Kong so he prefers the taste of sweetened condensed milk in iced tea and coffee drinks. If we make a large batch, we chill it in the frig for a few hours so that no ice cubes dilute it. But if we're desperate, a few ice cubes in a glass chill it quickly, and this brew is so strong, a 1/4 cup of water is barely noticeable in a tall glass. Chocolate syrup is a nice addition, except you have to add extra for it to make any impact on what is basically a triple-strength espresso drink. Unbelievably, my DH can drink this right before going to bed and drop off to sleep like a baby....yeah, I'm jealous of that!...See More
11 years ago- 11 years ago
- 11 years ago
11 years ago
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kathyg_in_miOriginal Author