Lesson (re)learned this week: I should not try to open beer bottles unsupervised.
It does not look bad, but I assure you, it felt it. And only partly because I’m a big wimp.
(New) lesson learned this week: I can certainly make iced coffee unsupervised. And I may be doing just that every week until forever from now on.
I think this happened by accident. I decided to search The Pioneer Woman since I hear so much about her, and immediately upon entering her site, I was face-to-face with a delicious-looking mason jar.
Immediately, I added sweetened condensed milk to my grocery list. (Actually, I created a grocery list, with exactly one item. Plus ice cube trays.)
Then I set to work.
Next time, I’ll use a stronger blend. This one was a gift for my b-day! Amazing Whole Foods organic breakfast blend (THANKS, BRIAN), but ground a little coarse. And for some reason, I continue to forget that I could grind it up a little more.
Ree’s Perfect Iced Coffee
* 2 oz. strong ground coffee
* 4 cups filtered water
* Mix it all up so the grounds are distributed
* Let steep all night, covered at room temperature (this time was about 10:00 pm – 7:00 am)
The Morning After
* Sift the grounds out of the water, using a mesh strainer covered in wet paper towels (A very small side note from Ree, which I went for since I’m cheesecloth-free at my apartment. I think it worked out fine. A little care was necessary.)
* Pour into mason jar and/or mug of ice
* Add sweetened condensed milk (mine was approx. 1.5 tbsp)… this, for some reason, turns it Vietnamese. And FREAKING INCREDIBLE. I really didn’t know if I believed it. I should have. 🙂
* Have a happy summer morning, even if you’re driving to work