Detritus Emeritus and KKFCs

I haven't made the farro yet, guys.  But, I have Krispy Kale Farro Cakes in the brain mobile! Oh how delicious they will be!  Coming soon...maybe for dinner tonight. 

I did, however, produce a lovely kidney stone last week, which also impeded progress on the KKFCs (Krispy Kale Farro Cakes).  Unfortunately, I do not have a picture of it to share with you.  
Imagination should suffice here.

Anyhoo, Emory and I went to the Haddonfield Craft Fair yesterday.

As it is currently July in New Jersey, IT WAS HOT.

Emory was determined to find a bracelet and a dragon necklace.

As coincidence would have it, the only cool things we found were a bracelet and a dragon necklace.

Magnetized Russian Amazonite Bracelet and Recycled Bottle Cap Serpent Pendant by Lisa

As it also happened, the adorable Lisa who made the serpent pendant, is a vegan! 

Modeling:

This serpentess reminds me of Ray Harryhausen's Hydra from Jason and the Argonauts.

But, now, I need this:

It's my Cold Brewed Coffee, YUM.  That should help to get those KKFCs in motion!
You can buy a 2L version of this pitcher here:


I adore this line of Italian hermetically sealed carafes!

Right now, hubby has a Blueberry pie in progress and Krispy Kale Farro Cakes are in development.

Stay tuned and stay cool!

Two Cold Brews!

Two Cold Brews:

Lavender Vinegar and Cold Brewed Coffee

First, the vinegar.  So easy.  So many uses.  Just add lavender flowers (freshly cut from your neighbor's lovely lavender plant) to a jar, cover with white vinegar, seal (put plastic wrap between the lid and the open jar to discourage yucky metallic odor/taste) store in a dark cabinet, shake occasionally and wait.  You could use rosemary, too.  

 By day.

By night.

Now, the coffee. Also easy.

Thanks to The Pioneer Woman  for her lovely post that motivated me to give it a try.

Here's my effort:

Pour about six quarts of water over the pound of coffee and stir well.  Let sit 8 hours to overnight.

 Naked strainer.

 Shrouded.

 Strain well, use a few layers of cheesecloth in addition to the fine metal strainer.  Afterwards, you can rinse the cheesecloth and re-use many times over.

If you don't know what to do with this, I can't help you :-)

This is (going to be iced) coffee. Cold brewing yields a lighter strength brew than hot brewing, so don't expect the same concentration, but you can tweak to your liking (brew longer, with more coffee, etc.).  Iced coffee made this way lasts up to thirty days (but not in my house!) in the refrigerator.  Serve over ice with organic soy creamer, almond milk, agave, or whatever you enjoy in your coffee.

Stay cool, everyone!