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13. On the Road Again
On today’s episode of the D2D podcast, Jen and Greg travel on 79 South toward Pittsburgh after a wonderful day and evening in Erie. They discuss how to make shitty, burned, convenience store coffee (kind-of, sort-of, maybe, not really…) palatable, and also how to make delicious coffee in a style that has come to be known as “bulletproof.” (For Greg’s recipe, 10-12 ounces of delicious coffee, likely from Commonplace Coffee, made on a pour-over bar. 1 tablespoon of grass fed, unsalted butter. 1 tablespoon of unrefined coconut oil. Organic ginger and cinnamon. A few dashes of organic Stevia. Craft bitters can be quite fun here too! All go into a blender and are spun on high for 10 seconds or so. When the blender is shut down, the new concoction forms a wonderful, frothy head. PLEASE NOTE: For those of you who drink tea, this absolutely can be done with your beverage as well. I suggest using black tea, steeped for at least 5 minutes but perhaps even 6, then do everything else as described above. PLEASE ALSO NOTE: frothy heads on animals are to be avoided.)
D2D also exalts the folks at Lavery Brewing, who have created a warm, welcoming, non-television-having environment with consistently stellar craft beers. Even my Mother-in-Law fell in love…with a breakfast stout! Ulster Breakfast Stout, to be specific. (This breakfast stout was amazing. None of the tangy, metallic, bitterness that can often be found from either poorly managed coffee and/or poorly managed barley and hops. It was smooth and thick and creamy.)
Speaking of “creamy,” Greg describes a “creamy mouth feel” one too many times and causes Jen to beg cessation. (Unlike many, Greg quite enjoys the word “creamy.” And “moist” for that matter. In the world of food and libation, these things matter!)
Discussion then turns to Colao’s Ristorante and the amazing food, drinks, and desert therein. Greg’s pappardelle (…thick, hand made, linguini-like noodles…) all’Arrabbiata (…which means “angry” in Italian…) with Pancetta (…I like saying, “Pahn-CHET-ahhhh”…) was exceptional, as was the White Chocolate Bread Pudding. All participants in this gluttonous extravaganza then waddled out onto the icy streets of Erie, more ready for an immediate nap than the Olympic pairs skating routines required to get to the car.
Have fun with this one, we sure did!
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By Driven 2 DrinkOn today’s episode of the D2D podcast, Jen and Greg travel on 79 South toward Pittsburgh after a wonderful day and evening in Erie. They discuss how to make shitty, burned, convenience store coffee (kind-of, sort-of, maybe, not really…) palatable, and also how to make delicious coffee in a style that has come to be known as “bulletproof.” (For Greg’s recipe, 10-12 ounces of delicious coffee, likely from Commonplace Coffee, made on a pour-over bar. 1 tablespoon of grass fed, unsalted butter. 1 tablespoon of unrefined coconut oil. Organic ginger and cinnamon. A few dashes of organic Stevia. Craft bitters can be quite fun here too! All go into a blender and are spun on high for 10 seconds or so. When the blender is shut down, the new concoction forms a wonderful, frothy head. PLEASE NOTE: For those of you who drink tea, this absolutely can be done with your beverage as well. I suggest using black tea, steeped for at least 5 minutes but perhaps even 6, then do everything else as described above. PLEASE ALSO NOTE: frothy heads on animals are to be avoided.)
D2D also exalts the folks at Lavery Brewing, who have created a warm, welcoming, non-television-having environment with consistently stellar craft beers. Even my Mother-in-Law fell in love…with a breakfast stout! Ulster Breakfast Stout, to be specific. (This breakfast stout was amazing. None of the tangy, metallic, bitterness that can often be found from either poorly managed coffee and/or poorly managed barley and hops. It was smooth and thick and creamy.)
Speaking of “creamy,” Greg describes a “creamy mouth feel” one too many times and causes Jen to beg cessation. (Unlike many, Greg quite enjoys the word “creamy.” And “moist” for that matter. In the world of food and libation, these things matter!)
Discussion then turns to Colao’s Ristorante and the amazing food, drinks, and desert therein. Greg’s pappardelle (…thick, hand made, linguini-like noodles…) all’Arrabbiata (…which means “angry” in Italian…) with Pancetta (…I like saying, “Pahn-CHET-ahhhh”…) was exceptional, as was the White Chocolate Bread Pudding. All participants in this gluttonous extravaganza then waddled out onto the icy streets of Erie, more ready for an immediate nap than the Olympic pairs skating routines required to get to the car.
Have fun with this one, we sure did!