Welcome to my WordPress.
This is my first post. But really, it’s been a few years since my last blog: the brain drain.
This blog is about me.
I have decided not to name my blog. No fancy names that change every two months; nothing catchy that describes my life in five words.
I hope to be unrefined. There is a tendency of mine when writing essays, emails, blog posts, cards — pretty much anything — to want my words to be concise and with a minimum of words. Elegant writing. But that is a standard too lofty for my achievement. Ironically, the title of my last blog meant precisely the opposite. Besides I’ve always preferred unrefined rock sugar to the bleached snow white sugar.
So this is it.
Tags: blogging, wordpress
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Hey. I see you visited twice. Thought I’d check out your first post.
You like rock sugar, but the question is, do you like brown?
I like brown sugar, too, but usually only for oatmeal.
That said, rock sugar is sometimes a pain to use with coffee or tea because it takes so long to dissolve. I end up with sugar sludge on the bottom of my cup. *YUCK*
I think I’ll try brown with my coffees this week.
Great…you have a blog post on how you will write your blogs…..but no actual blog entries…..boooooo
EEE! How exciting!!! My dream has come true!!
And it’s true - brown sugar does taste a lot better in baking.
I made coffee with my awesome espresso press today. Too bad I don’t have any brown sugar. Rock sugar took a while to dissolve, and my coffee got cold in the process.
Yeah, brown sugar is for caipirinhas… and oatmeal (not together at the same time, though). Just bought the brown sugar a week or so ago, should’ve bought the oatmeal then, too because I just found out that bugs got into my tin of oatmeal (how did they get into a TIN!?!) so out that went.
I don’t think bartenders hear “2 caipirinhas, please” very often.
I think I might ask for one my next time out, or maybe a caipiroska, since it’s a bit easier to find the ingredients.
Cachaça IS available at the LCBO (just search online). I made a point to buy a bottle of it in NYC before heading back to BKK. Now, I’m looking forward to a caipirinha for a relaxing Friday after-work-drink.
I’ll have some espresso tomorrow morning with a dolop of brown sugar as well! Thanks for the idea.
Espresso press? Is it like the stove-top espresso pots? If it is, just watch out that the pot is kept dry after washing - or else something like mold grows on the metal - very weird.