The 4th of July is a very important day around here.
The ability to self-govern. (Okay, we've gotten a little jaded about that... we can do better!)
Independence Day.... (the movie!!!)
1776 (the movie musical!!!)
Pageant and pomp and parade! (John Adams, 1776 CLIP FROM YOUTUBE!!!)
Is anybody there? Does anybody care?
John Adams believed in the true cause of independence... he was grumpy and single-minded and tough as nails but he believed.... when you watch this movie, you see that dedication, that focus...
"I see Americans.... I see ALL Americans free! Forevermore!!!!"
I love this.
I respect this.
It means a lot because of the noble sacrifices it took to win this freedom... a gift we should love and respect and treasure, and then pass that love on to our kids.... or to anyone's kids!
But if we're talking deliciousness, I am a Starbucks Caramel Macchiato addict. And try as I might, I could not figure out a way to layer it the way they do, but the secret is: ESPRESSO.
We went two ways. One: We used a Keurig pod and brewed it on six ounces but only used the first four ounces... the last two were sacrificial ounces!!!!
So we started with a 20 oz. cup
Fill it 2/3 full of ice cubes (not chipped)
Add 10 oz. 2% milk (or equal amounts, 5 oz. each of skim and whole)
Caramel syrup (I use Hersheys in the squeeze bottle
5 oz. espresso (cold brew recipe follows if you want some on hand)
Add milk to cup with ice.
Drizzle generously with caramel syrup. Caramel will drizzle down to bottom and some will cling to ice.
Gently pour espresso onto top of milk/ice/caramel.
It will float.
That's about the coolest thing, right?
If the coffee is weaker, it won't float: It mixes.
Drizzle with caramel again:
Then it's not a macchiato. (I don't even know what a macchiato is, I don't really care enough to look it up, I just know that the fun layers are delicious with their mix of strong coffee, caramel threads and cold, cold milk.
My other theory is that the reason I don't get lactose intolerant is because I drink milk several times/week because I love milk.... cheese... ice cream.... whipped cream... and if you keep your system accustomed to milk, maybe no one will ever get lactose intolerant again! :)
Okay, now to the cold brew. Lacey made it. She loves me. She's amazing. This only cements her place in my heart:
4 cups water
1 1/2 cup ground coffee (I used Folger's Colombian)
Seal and let sit 8 hours.
Strain well. We used a fine mesh strainer first.... and then we went through cheesecloth.... and then chilled the remaining 3 1/4 cups of cold brew coffee. Use as you would any espresso.
WHAT???? The Red Hot sauce is PHOTO-BOMBING the espresso! That's because we made Lindi Petersen's mac and cheese yesterday for the Herne Family Reunion and needed hot sauce! Oh, that rogue sauce!!! What a show-stealer.
Well, that's it from the farm.... and this author's got some solid book writing to do because I'm knee deep in a sweet historical and loving, loving, loving it!
Until next week, friends!