With a new subscription to streaming Netflix, I binge watched all the House of Cards seasons available, and moved on to Tina Fey’s The Unbreakable Kimmie Schmidt.
Emily Nussbaum comments on this new strange comedy in her article for the March 30th New Yorker – Candy Girl. (when I had no more episodes to watch, I reverted to catching up on old New Yorkers).
I’m hooked and waiting for 2016 – more episodes from both ….Cards and …Kimmie.
Any ideas what I can watch in the meantime?
It’s hot here this summer but I still yearn for a cup of coffee midday – after my morning pick-me-up. I tried this recipe with the last grounds of a gingerbread flavored coffee a friend sent to me for Christmas. The ginger still has a snap, and without the heat, it’s a tasty summer brew. Try it with your favorite flavored coffee and let me know how it works out for you.
- Combine 1 1/2 heaping cups of ground coffee with
- 4 cups room temperature water in a glass container.
- Let sit at room temperature for 12 hours.
- Strain through a mesh strainer lined with a coffee filter.
Yield: 2 1/1 cups syrup. Keep in refrigerator up to 2 weeks.
To serve and enjoy: Combine 1/2 cup or less of the coffee base syrup with equal parts of water or milk. Pour over ice.