Honey in coffee is not the same!
First thought: Bleck!
Second thought: Maybe, ugh! Eww.
Third thought: Maybe I can get used to plain black coffee.
Sugar is my nemesis. Don't get me wrong, I am not a sweets-type. I don't go for the baked goods and candy as much as the chips and salsa. If I never had a cookie again I would be alright.
But I like sugar in my coffee and iced tea. I like sugar on my grapefruit and cereal. I like adding a tablespoon to my pot of tomato or meat sauce and a dash in my chili. I like these almond crescent Christmas cookies my mom makes and rolls in superfine sugar and the apple crumb cake she makes in the fall (the latter are once in a while, but in excess when they are around). White sugar, not brown, totally processed into granulated nirvana.
Maybe that is too far. I have tried to get into the Purevia and Truvia and Stevia and Splenda bandwagons. I blanch at the nastiness of the first two, the off-taste of the third and the downright processed headache-inducing last. Honey, or bee-vomit as my Vegan friends say (ugh, the thought grosses me out), is my friend and I love it in tea and oatmeal. I really like it in Greek yogurt and maybe a piece of toast. But in coffee, hells no.
Someone at work suggested honey as a alternative sugar for coffee (and real maple syrup another). This is not the first time I have heard this, in fact I have seen it added at Starbucks and Panera, and watched with awe. Who are these weirdos?
Since I have two different kinds of liquid gold at my desk, I tried. It is not the same. At all.
Perhaps I will get used to it. I want to stop the 3 spoons of sugar I add to my black coffee. Perhaps stop the Large Black 4 sugars from D&D (when I splurge on a coffee out). I can do this, I guess.
I just have to get over the oddity of flavor and, strangely, texture, first. Or else I can try adding milk, or Cow Puss-filled Lactate as my brother informed me (seriously ruining dairy for me). Black. I can always go Black.
I hear you never go back.
Trader Joe's sells raw organic agave. It's the best.
ReplyDeletewould it be too bold to suggest that you kick the coffee?
(ducking and running)
Jenn-
lynette, i just made my first juice!!! I know...how many days ago did i tell you i got my juicer? honestly, i was petrified. i was scared to death to use the juicer, it felt complicated and i was really scared i was going to hate the juice. ough. i was awfulizing big time. well, i put my big girl pants on today and went to a farmers market. i got some stuff and come home with it. then i googled a recipe to use with kale. so i got this (and had all of the ingredients):
ReplyDelete5-6 leaves kale
1 head of romaine lettuce
2 apples or pears (i used apples)
1 lemon
this made 20 ounces.
ok - totally yummy. a little too sweet for me, actually, so i know that i could have used more greens and it would still be tasty as ever. it tastes a lot better than it smells, i get why you are using that cute cup with the straw now.
ok, don't want to monopolize this hizzy.
jenn-
Ha! When I fasted, I gave up the coffee. I am a junkie, a one cup a day junkie, and I like the buzz. Coffee breath is fine by me. I will try the Agave, thanks.
ReplyDeleteOn to the juice! I know how daunting the thing seems. But you get used to it and cleaning it goes down to minutes when you are a pro. I like that recipe. It is a good start. I like the cup with a straw because of the color and the smell. While the fruit juices are amazing, the dark green juices are so strong. Good luck!
I'm about to start my fast so I won't be drinking my lovely coffee for awhile, but my favorite is actually a latte. (I have an espresso machine - it's my favorite kitchen appliance right now but I haven't gotten my juicer yet!) I do half soy milk (or regular) and two shots of good espresso. And then a little bit of sugar-free raspberry syrup flavoring and some real maple syrup. SO good.
ReplyDelete