The Joy Of Growing - SweetSue Goes Perpetual

you'd have laughed right out loud if you heard the voice drop into the lower, more sultry register of southern woman hospitality mode. :laughtwo: Five years in West Texas going to University left a permanent mark on me
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Oh... I heard it. It bleeds thru slightly differently in text but is still just as recognizable. Oh... and yes... Texas will leave it's mark on all inhabitants... if that's good or bad depends on your viewpoint. ;-)
 
Tead said:
Story time... thread hijacking in progress....

So the locals in my bend of the river seem to enjoy coffee with something called chickory (a.k.a. tree bark!) in it.
It's a gawd awful bitter brew. I simply fail to understand it's popularity.
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Chickory is a herbacious wildflower.

If you don't like flowers and herbs, you might be on the wrong web threads. :rofl:

:420:
 
ShiggityFlip said:
Make my coffee the darkest please. Chicory? Yes please. It needs to be bitter to counteract my sweetness. :rofl:
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Not enough chicory available to do that Mr. Sweetness. :circle-of-love:

Cannafan said:
Have to say, I am truly loving that Carnival. It is definitely my favorite in your grow. I may just have to get some of those beans on the next order. :)

I can smell it from here.....yum.

Looks great as usual here Sue, it didn't take me as long to catch up as I thought it would. LOL

Have a grrrrrreat day!

:circle-of-love:
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Tead said:
I've heard this before but just read it at wiki... it was used during the Civil War to stretch the supply of coffee when the Port of New Orleans was blockaded very early in the struggle.
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I'm not surprised at learning this. It occurred to me that this had to have been the starting point. It's certainly not for everyone.

Here you go Canna, just for you. I just woke up on the bed and can't remember when I stretched out. Since the tent was right there anyway....... Carnival was trying to escape.

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Back to the laundry. :ciao:
 
Tead said:
I've heard this before but just read it at wiki... it was used during the Civil War to stretch the supply of coffee when the Port of New Orleans was blockaded very early in the struggle.
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As long as we are talking coffee snobbery. French Roast was developed during World War II because over cooked (i.e.burnt) coffee beans felt 'stronger' than a flavorful roast for the same amount of coffee beans. French Roast is the same roasting formula as a regular roast - just overdone.

A fine espresso roast is a different balance of early carmelized sugars and extracting bitterness than a standard roast. It follows a different formula.
 
I, too, enjoy a nice espresso roast. A touch rare in my local markets, but I know where to look. That and a properly temp'd good french press is my preferred morning start...
I once jumped upon a chance to try the suluweti (sp?) coffee pooped out by the civets in some neck of a foreign country... it cost a pretty penny and IMHO was really crappy. I think I would have preferred Chickory if a gun were at my temple.
 
Tead said:
I, too, enjoy a nice espresso roast. A touch rare in my local markets, but I know where to look. That and a properly temp'd good french press is my preferred morning start...
I once jumped upon a chance to try the suluweti (sp?) coffee pooped out by the civets in some neck of a foreign country... it cost a pretty penny and IMHO was really crappy. I think I would have preferred Chickory if a gun were at my temple.
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:laughtwo: Delightful! Please explain the "properly temp'd" French press? I use a French press to brew mine. Is there something I've missed about using it?

I've been considering trying the chicory in the espresso roast instead of the lighter blend my shop mixes it with. When I first tried it I dug roots and roasted them myself. The coffee beans I had then were the espresso, and I remember it being even more delicious.

I find it adds a slightly mocha edge to the coffee. I find all coffee bitter. Hence the creamer and sweetener. :battingeyelashes:
 
I do love chicory. Both the flavor and the pretty flowers.
 
ShiggityFlip said:
I do love chicory. Both the flavor and the pretty flowers.
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They're my absolute favorite wildflower. My one regret about our life in tattooing was that I gave my chicory design to a lovely client and didn't find the time to create another and have him ink it into my skin. Somewhere out there some lovely woman is proudly wearing that tattoo, so I'll be content with that.
 
Getting an error message when trying to send you a PM, Sue.

Have a great evening!

:circle-of-love:
 
I'm starting to think a purist might not be chatting about coffee on the right thread... but, like my wife and her Coffee Mate habit, I just can't hold it against you.
Temp'd... proper temperature. You get the best extraction at a precise temp. I don't know the number, but I like it just when the bubbles start forming. I give it a good bit of agitation to bring a layer of slightly oily froth to the surface.... then press it down.
In the Miami neck of the woods, you can get a shot of Cuban coffee.... extremely rich and sugary. Not my cup, but if you're there, give it a try. Hell.... I tell visiting tourist to go to Cafe Du Monde to try the chickory and beignets... tho I rarely join them.
 
Oh my goodness, I'm surrounded by the smoothest talkers in the world. It occured to me that the "in the world"'was actually very applicipable here. LOL!

Thank you all for the compliments. Every once in a while one comes shining through. :battingeyelashes: :Love:
 
SweetSue said:
Daily Update: Perpetual Tent - Week 19, Day 7

Just a couple pretty shots of the Unknown Seed. The most amazing plant! Such a fanciful structure and whimsical coloration.

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THIS. This is the prettiest, frilliest, ruffliest, girliest plant I've ever seen :)

Her pistils even look pink in the light! They're exuberant! You go, girl!

I don't really drink coffee (unless it's the occasional caffe latte when I'm hung over or exhausted, with LOTS OF SUGAR :)) , so I can't speak to the recent coffee-related posts, but I do like me a few pints of strong Yorkshire Tea every morning ...Still with milk and sugar, but the tea itself has to be super strong. I'm also saving stems for a cup of eventual cannabis tea, so there's that :)
 
glimmergrass said:
THIS. This is the prettiest, frilliest, ruffliest, girliest plant I've ever seen :)

Her pistils even look pink in the light! They're exuberant! You go, girl!

I don't really drink coffee (unless it's the occasional caffe latte when I'm hung over or exhausted, with LOTS OF SUGAR :)) , so I can't speak to the recent coffee-related posts, but I do like me a few pints of strong Yorkshire Tea every morning ...Still with milk and sugar, but the tea itself has to be super strong. I'm also saving stems for a cup of eventual cannabis tea, so there's that :)
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It is amazing, and impossible to track the lineage. The quality is unknown as well, but my understanding is that the tent was packed with some interesting genetics, so I'm guessing packs a punch and a half!

The sheer beauty of it, that feminine, girly quality you astutely pointed out, fascinates me. It's a veritable rainbow of colors.
 
Do you have more seeds for her strain? Is she a one-off? Or a clone? My apologies for not remembering :)
 
SweetSue said:
It is amazing, and impossible to track the lineage. The quality is unknown as well, but my understanding is that the tent was packed with some interesting genetics, so I'm guessing packs a punch and a half!

The sheer beauty of it, that feminine, girly quality you astutely pointed out, fascinates me. It's a veritable rainbow of colors.
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You may have to change her name to "SKITTLES" :rofl: taste the rainbow
 
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