My Blood Type Is Coffee

My Blood Type Is Coffee

 

My Blood Type Is Coffee

Coffee is my life. 

I have six pounds of unopened whole beans stashed in my kitchen. There’s another pound in an old purse stuffed in the glove compartment of my car and just yesterday while looking for a match to one of my stiletto heel s in my closet, I found a pound hidden inside an old boot. It’s still good. It’s vacuum-packed and the seal is still glued tight. I tugged on it just to be sure.  

It’s important you know I have admitted I may have a problem with coffee many times to my friends and family, usually while standing in line at a local coffee roaster. They just smile and buy me another cup. What am I to do? I think I need a support group or hypnosis. I would try either one, but coffee addiction therapy is not covered under my current health insurance.

My love for coffee started about twenty years ago when we moved to Augusta, Wisconsin. Once we moved in, my new neighbors invited me for coffee and I was hooked. Running after two energetic boys and a busy husband was hard work. Coffee woke me up for the drive to school, kept me awake for the church events, alert for the baseball games, and later kept me going until the teenagers got home safely late at night. 

After engaging in a secret love affair with my home coffeemaker all those years we learned we were moving to Indianapolis. It was there I learned how to speak the coffee language and the meanings of the words latte, vente, expresso, mocchiato and cappuccino. I learned to say my order clearly and with purpose as I approached the counter or drive-up at the big coffee chains. Baristas don’t have time to wait around for coffee rookies. Give them the order when they ask or you’ll be demoted and sent to wait at the end of the line while you make up your mind. That was the greatest indignity of all.

It wasn’t long before my relationships among roasters grew from one simple re-loadable key tag to so many that I needed a whole key ring dedicated to my addiction! It was hard to patronize all of my new coffee friends, but I did my best. I even had a line in my yearly budget titled “coffee fund.”

One of my favorite cafes reserved a table for me every Tuesday afternoon. From my little corner of the world I wrote three novels and wrote a business plan that soon became my successful baking business, “The Quilter Cook.”  I made phone calls, met customers and set-up office hours as I sipped along with a coffee in my hand. The business boomed and the baristas kept brewing. I was happy. Life was good.

Then the day came when I was told we would be moving to Madison, Wisconsin. Immediately, I got online and searched local coffee roasters in the area. Panic pulsed through my veins while I waited for the list to appear on the computer screen. Where were they located? How long had they been in business? Did they have a café? How many roasters could there possibly be to satisfy my coffee needs and how long would it take to make new coffee friends?

I am happy to report that it’s been a year since the move and I have started a whole new key ring full of new places to visit all over the area! I haven’t been offered my own corner table office yet, but I have been welcomed by baristas with open arms and occasionally, a bottomless cup!

Now, how about a little treat to go along with that coffee?

 

The Quilter Cook’s Coffee Lovers Brownies

2 c. flour

2 c. granulated sugar

½ c. butter

½ c. shortening

1 c. strong brewed coffee

¼ c. cocoa

½ c. buttermilk

1 ½ t. cinnamon

2 eggs

1 t. baking soda

1 tsp pure vanilla extract

Directions:

  1. In a large bowl combine flour and sugar.

  2. Bring butter, shortening, coffee and cocoa to a boil. Pour this mixture over the flour and sugar.

  3. Add buttermilk, cinnamon, eggs, baking soda and vanilla extract.  Mix well.

  4. Pour into a prepared 17 ½ x 11inch jelly roll pan.

  5. Bake at 400 degrees for 20 minutes.

     

    Frosting

    ½ c. butter

    2 T. cocoa

    ¼ c. milk

    3 ½ c. powdered sugar

    1 t. vanilla extract

    Directions:

  1. Bring butter, cocoa and milk to a boil.

  2. Mix in powdered sugar and vanilla extract until smooth.

  3. Pour warm frosting over brownies as soon as they come out of the oven.

  4. Cool and cut into squares.

     

In addition to her blog, TheDanglingThread.blogspot.com, Rhonda Mossner is also a professional speaker and quilter. She is known as The Quilter Cook and travels throughout the area sharing her stories and recipes. You may contact her at TheQuilterCook@gmail.com

Rhonda Mossner, The Quilter Cook

Facebook Page: The Quilter Cook Catering Co.

Pinterest: The Quilter Cook

twitter: @TheQuilterCook

Related Posts

Recent Posts by thequiltercook

Comments

In order to comment on BlogHer.com, you'll need to be logged in. You'll be given the option to log in or create an account when you publish your comment. If you do not log in or create an account, your comment will not be displayed.