If there is one trait every single person in my family shares, it's our ability to get HANGRY. What's that, you ask? Oh, that's the mood you get in when it dawns on you you need to eat immediately OR THERE WILL BE DIRE CONSEQUENCES.
That happened late this afternoon as we waited patiently for our food delivery order to arrive (because I already spent all my ambitious cooking energy for the weekend and lived mostly off of photo-shy leftovers). I knew I needed to whip together something super quick and not awful tasting. We set the bar pretty low here.
Well, I really outdid myself with this one.
Meet my Mushroom & Avocado appetizer. I was inspired by a conversation I had with dear friends yesterday and an incredible dish I had at a tiny NYC tapas bar named Las Ramblas in the West Village. Super fragrant, super rich, super quick. This will surely be making more frequent appearances in this house!
True story: I only started drinking coffee only after having my daughter. Before then, I was strictly a tea person.
I blame my husband for my complete infatuation with the stuff now. During the past month, while I prepared to embark on my Whole30 journey, I struggled with reconciling no sugar and no dairy in my morning cup of joe.
My first cup of black coffee was had yesterday. Another true story? I didn't hate it!
There was a number of little things I did to make the experience a better one.
First, I added 2 scoops of medium roast beans to my burr grinder, set to a medium grind.
Second, I added the ground coffee to my Aeropress (which I highly recommend, btw) and added one tsp of ground cinnamon to the grounds.
Third, the temperature of the water was barely boiling - so probably around 200F/94C - before I poured it over the grounds. I used about 10 fluid oz.