Savor and Drink, or Just Drink?

I broke my coffee pot carafe earlier this week (I believe clumsiness & aging will be a post at some point!) So, I went a couple of days without coffee, and then I remembered my coffee press. I pulled it out, put some water on the stove, measured out the coffee grinds, poured the water in the press, put the lid carefully on … and then waited … and waited … four whole minutes. Then, I slowly pressed down on the press’ filter … very, very slowly, so as not to release any of the grinds into my rich, dark coffee. And, I realized how satisfying the process was — both the making of the coffee, and the drinking of it. Far more satisfying than using my coffee maker. Reminded me of how much satisfaction  I get when I make Hot Cocoa on the stove (the old way, not with those icky packets), or how much satisfaction I get making Sangria when I cut up all the fruit, measure out all the juices and wine (and Grand Marnier!) Sometimes there  is definitely the need to savor and enjoy the process.

Here are a couple of my favorite recipes. (Hot Cocoa for those of you who are still dealing with cold weather, and Sangria for my friends in Austin who are on their porches right now.)

Susan’s Sangria

2 bottles red wine, usually Shiraz

6-16 oz. Pineapple Juice (I usually use 160z)

1/4-1/2 cup Grand Marnier (this adds some potency, so warn your friends that it is in there)

6-9 pieces of citrus fruit: oranges, lemons, limes

Mint (optional)

Slice fruit, squeeze juice from the fruit ends in to the pitcher. Put fruit slices in pitcher, add wine, juice and Grand Marnier. Stir. Place in refrigerator for a minimum of 2 hours (6-24 hours is better)

Hot Cocoa (This is variation of the recipe on the Hersey Cocoa tin) .

1/4 cup sugar (I like to use raw sugar, it just takes a little longer to melt)

2 Tbs  really good dark cocoa (nothing wrong with Hershey, but Jenn and I both agree Dagoba Organic Chocolate is amazing)

Dash salt

1/4 cup hot water

2 cups milk (I use 2%)

optional: 1/4 tsp vanilla  or dash of cinnamon

1) Mix sugar, cocoa & salt in saucepan, stir in water

2) Cook and stir over medium low heat until mixture boils, boil and stir 1-2 minutes

3) Stir in milk and heat (do not boil)

4) Remove from heat and add optional items as desired


2 thoughts on “Savor and Drink, or Just Drink?

  1. I brew loose leaf herb tea in a diffuser pot. It takes a little extra effort to strain the leaves from the tea, but the ritual is calming. I simply cannot be in a rush while the tea is doing its thing. The aroma and anticipation are especially nice on chilly winter days when I’m working in front of the computer and trying to stay warm.

  2. Sadly, I gave away the coffee press I received ump-teen years ago as a bridal shower gift. I never had the nerve to try it until it was long gone.

    As for your Sangria, Susan, I can personally attest that it is a winner.

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