Clouds in My Cafe Con Leche

So much for carrying on tomorrow. If I had my druthers, I'd spend the rest of my waking days on this planet blogging about Spain...and then going there again so that I could blog some more (repeat cycle as needed).

But, work, school, domesticity calls. O, these things of the wearisome life! Alas.

Hm. I felt like John Keats there for a moment.

Anyway. One of these days I will post here at "Be Food" during the daytime hours, with the ebullience to tackle Spanish wines.

But for tonight, let's tackle Spain's most awe-inspiring libation - cafe con leche. Coffee with milk. So, so simple...but so, so unduplicatable (did I just make that word up?).

+

DOES NOT EQUAL

The ubiquitous and delicious cafe con leche

There must be a trick. There must be something I can do. Surely, I should be able to duplicate cafe con leche!? The closest I've come so far is doing a strong Cafe Du Monde (Chicory-based coffee from New Orleans) with milk...and while it was better than my previous attempts, it still was pretty much cafe con leche's pathetic third cousin or similar.

Comments

(She) Blinded Me With...Citrus

Excuse my attempt at tying today's blog entry with an iconic Thomas Dolby song. What a terrible pun-ishment. Har har har. So, we're on the backside of Winter Vacation/Christmas Break/Holiday Hiatus here. The kids return to school tomorrow, the freshman and I start back to our respective colleges next Monday. The clock is ticking and suddenly, I am whipped into frenzy to Get Work Done. I suspect this phenomenon happens to many, many educators who try to avoid that panic-stricken night before they go back to work. And believe me when I say, I had the deepest, most earnest of intentions to write lesson plans, write quizzes, and generally prepare for the restart of my classes next week. Like, really. And then...I was distracted by...citrus. This happened. Okay, so....the lemons on the far right are no big deal. They're available year-round. But Meyer lemons...MEYER...I only find around here in the winter. I first read about them i...

Spaghetti Cake

Yes. You read that right. Keep reading, friends, it's about to get good. Photo by Brent Nelson...who doesn't quite know about shadows and things in photography. Photo by your trusty author, who doesn't quite know about taking knockout food pictures. So, the caboose (Elliot) was in charge of meals this weekend...as part of his requirement for one of his Boy Scout badges. Even though we'd be eating meals easy for a 12-year-old to put together (usually not healthy), I was totally ready to hand over the reins for the weekend. Saturday night's dinner was supposed to be simple. Spaghetti. But then, I remembered I had Justin's Chapple's Mad Tips article for Pasta Bundt Loaf . I handed that over to the Boy Scout...and things just got awesome. The ingredients here seem to be a cross between those of a lasagna and an alfredo. One pound of spaghetti noodles is cooked, and to which a bunch of cheese, milk, eggs, and seasonings are added. All...

Keeping It Short, Keeping It Real

Today marked the penultimate day of Cake Decorating...and it was by far the most stressful of the last three weeks...and I mean, to quote the youth, I was a hater . But, that time is done and gone. Here's what happening right now: A glass (which may turn into a bottle) of a Riesling I have not had in quite some time (read about that here ), and a episode (or more) of AMC's The Walking Dead . Let me clarify...quickly because TechMeat's got the Netflix cued. School friends of mine went on and on about this TV show, so I got nuts one night and watched the first episode (with Brent, natch)...and now, we're kinda interested. We're on episode 4 of Season One, so yeah, a long ways to go to catchup. Honestly, the last time we had this much interest in a TV show was Spin City and Dharma and Greg in the early 2000s. For real. We don't do a lot of TV around here. Movies, yes. TV, no. I'm going now. To recover my strength and gear up for t...

To Thine Own Self, Be Food

Search This Blog