Posted on 01/03/2013 6:36:29 PM PST by BenLurkin
A problem with chocolate-covered coffee beans is that they aren’t HOT.
And speaking of things that aren’t hot, I thought I had some chicken in the freezer, but it turns out I don’t. I guess They will have to eat meatballs tomorrow, because I don’t plan to go to Walmart again until Thursday morning in Monroe, where they have extremely large packages of low-priced meat.
Mostly, I just like it roofing tar black.
If you like things that aren’t hot, come on up here to Gotham.
20 degrees outside, not counting the wind-chill.
42 and a brisk northerly breeze in the fascinating suburbs of Charlotte, North Carolina.
I’ll always have the coffee hot and the chicken thawed and cooked, thanks.
Hmmm...
Maybe some coffee flavored coffee flavoring would be a good idea?
If pet rocks could sell ...
Did someone say coffee?
Add to main list as well?
A man rescued a parrot from a shelter but found out it had a foul (if you’ll forgive the pun) vocabulary. He tried several tricks to get the bird to clean up its language to no avail. Finally, out of frustration, he slammed the bird into the freezer and left it there for a couple of minutes.
When he took it out the parrot said, “I’m very sorry if my language offended you. I promise that from now on I’ll speak in a way worthy of any southern preacher. Just out of curiosity, what did the chicken do?”
An oldie but a goodie!
A lady in my church works with a parrot-rescue group. She said they recovered one recently from a trailer up in the mountains that was occupied by two very elderly women, sisters. The bird had a vocabulary that strongly indicated the two “ladies” were profane drunks who hated each other’s guts.
I don’t know if she was joking when she said they were hoping to place the bird with a deaf owner ;-).
Please :-)
You are most welcome!
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Cinnamon and chocolate were made for each other, so I often add cinnamon to my hot chocolate.
I used to like roofing tar black, but then I didn’t drink any coffee at all for 10 years. When I started up again, I had to have cream. (Blasphemy!)
You are a genius...
IT.
IS.
DONE!
*Cue creepy music*
Espresso on the other hand... Hazelnut and caramel.
The following is how I brew coffee when I am allowed to do so.
Usually I am not alowed to brew the coffee as this damages the coffee pot.
[I miss my Corningware percolator.]
“WARNING - Not to be taken internally!” - Slings and Arrows
In 12 cup drip percolator pot, fill to 6 cup mark with water.
In filter, put 6 heaping scoops of coffee.
Medium roast works best, just make sure it’s a robust blend.
Found a maxwellhouse ‘medium roast’ that was rather anemic.
Put pinch of salt in filter, about as much as it would take to cover the surface of a dime with one even layer.
This keeps the coffee from tasting burned too quickly, it doesn’t age well brewed this way.
Brew, recirculate if need be, usually not.
Add sugar and dairy creamer.
Creamora and coffeemate are not recommended unless you like the heart racing that Ranger Pudding gives.
That, and the nondairy creamer will give you both a headache and a buzz with the coffee.
I usually put about 8 spoons of sugar in this stuff, it ends up being like Russian Kava, thick and sweet with that bitter overtone to it.
Oh, and I am NOT responsible for seeming demonic possession of the coffeepot, or the coffeepot ending up acting as if it has been damaged.
Yes, but the toaster ...
The toaster wasn’t my fault!
That was one of those ill advised network appliances!
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