
Americans who have been to France and come home craving a reminder of their magical European experience, love Vermont cheeses.
—Allison Hooper, founder, VT Butter & Cheese Creamery
Practice not cleaning your plate: it will help you eat less in short term and develop self-control in the long term.
—Michael Pollan
Sweet taste buds develop before all others, that’s why small children love sweets.
—Bronwyn Dunne
Don’t eat breakfast cereals that change the color of milk.
—Michael Pollan
My rule of thumb is, when in doubt, cook more than you think you may need.
—Marian Cunningham, from Learning to Cook
COLD days, HOT coffee
In the Kitchen with Bronwyn welcomes guest blogger Corrie Austin. She moved here last November from Portland, OR with her Vermont-born husband.
ahhhh….COFFEE. To quote my father, “I get excited to go to bed just so I can wake up and drink coffee!” Everyone has a morning ritual; most of them include, if not revolve around, coffee. When shared with the ones we love, these rituals allow us the chance to display our affection by the way we approach our coffee.
My mom, for example, wakes up before my dad every morning. They have a standard coffee pot, which they set on a timer every night so they have fresh, hot coffee ready when they wake up. She brings him a cup of coffee every morning.
My husband, on the other hand, LOVES the ritual of making his coffee. He uses a Chemex pour-over and grinds his coffee fresh for each serving. He measures his beans and measures his water, it’s practically scientific. When we first became “serious,” I tried affectionately to make his coffee, like my mom does for my dad. I quickly learned that I would be showing more love by not taking away the joy of his morning brew session.
My uncle brews a full pot of coffee, but only drinks a cup a day. He leaves the pot on the counter and just pops a mug in the microwave whenever he wants a cup of hot coffee…one pot will last him a full week! A common question from his guests, “how many days ago was this brewed?”
My friend’s husband likes to have a cup while he waits for the coffee to brew in the morning. Each day he makes three cups: one for himself, one for his wife, and one for himself to enjoy the next morning, which he heats up in the microwave to enjoy while he waits for the next three cups to brew.
To some, coffee is sacred and delicious, precious and enjoyed, with the refined taste of a sommelier (my husband). Others drink it in any form, no matter what the quality (my uncle). Personally, my favorite place to enjoy a fresh cup of coffee not including my own living room, is Scout & Co. in the Old North End (they also have a Winooski location). Scout & Co. has an earthy, vintage vibe, with funky art on the walls and succulents on the tables; not to mention, they also brew a great cup of coffee! Have a favorite morning ritual? Share in the comments below!
Posted: 11-12-2017
SUBSCRIBE TO THIS BLOG’S FEED10 responses to “COLD days, HOT coffee”
Leave a Reply
small bites

Edible Green Mountains Cooks Issue Feature

Bronwyn Jones Dunne Selected by IACP as Featured Blogger
featured events
Food events that have caught my eye.

Burlington Farmer's Market | Saturdays 8:30a-2p

School of the New American Farmstead - Press Release

ArtsRiot | TRUCK STOP May 17 - Aug 30
a La Carte Videos
Bronwyn Dunne and Judith Jones Prepare Two Potato Salads at Bryn Teg. See the recipes
Gateau de Crepes- In Molly’s Kitchen.
See recipe from the Smitten Kitchen
Blog Archives
- Our Treasured Cookbooks - Nov 2019
- Pumpkins of all shapes and sizes - Oct 2019
- Three New Must-Haves For Your Spice Cabinet - Jul 2019
- dEELicious Flavors for your Summer Grill - Jun 2019
- Go Bananas at Burlington Farmer’s Market - May 2019
- Five Reasons to Pursue Continuing Education - May 2019
- Mind Your Macros – there’s an app for that - Apr 2019
- A Love Affair with Fermented Fare - Mar 2019
- Onion Soup for the Soul - Mar 2019
- Dinners with Bronwyn - Feb 2019
- Top Three Weekend Activities - Jan 2019
- Muffins posing as cupcakes - Dec 2018
- ‘Tis the Season - Dec 2018
- Four Things I learned in Cooking Class - Oct 2018
- Gastronomy from Coast to Coast - Oct 2018
- Meghan Markle moves the conversation on diversity with a celebration of food - Sep 2018
- I Love Early Fall…From My Head…To-ma-toes - Sep 2018
- Some things you only need to do once - Sep 2018
- Meet My Flock - Aug 2018
- Summer Crowd Pleaser - Jul 2018
- Seven joys of urban farming - Jun 2018
- Wild and Untamed - Jun 2018
- 5 Mistakes of a First Time Gardener - May 2018
- How I Failed in Boston - Apr 2018
- Love your FOOD | Love your FARMer - Apr 2018
- Poor Poh-tay-toe… - Apr 2018
- Love Lives Here…in Burlington! - Mar 2018
- Flashy New South End City Market - Feb 2018
- The Hungry Bookworms - Feb 2018
- A Road Well-traveled - Jan 2018
- Baby…it’s cold outside - Jan 2018
- How to Make Chocolate Peanut Butter Granola: A Story of Holiday Blunders - Dec 2017
- Triple Dipple Pickles - Dec 2017
- COLD days, HOT coffee - Nov 2017
- A Deviation of Appreciation - Oct 2017
- Remembering Judith Jones, A Culinary Luminary – a film - Oct 2017
- The Rice Whisperer – a sequel - Oct 2017
- Love your food & Love your neighbor - Oct 2017
- TELL YOUR FRIENDS! Each new subscriber in October = $2 donation to Vermont Foodbank - Oct 2017
- Judith Jones New York Memorial – October 4th - Sep 2017
- Sum sum summertime = Champlain Valley Fair - Sep 2017
- Soooo Many Momos - Sep 2017
- Judith Jones Memorial – August 26th, 2017 - Aug 2017
- In Loving Memory of Judith Jones: March 10, 1924 – August 2, 2017 - Aug 2017
- The Left Coast - Jul 2017
- The Duck Whisperer - Jul 2017
- Right in My Backyard: Trillium Hill Farm Part II - Jun 2017
- Right in My Backyard: Trillium Hill Farm - Jun 2017
- Where Food Comes From - Jun 2017
- A Day of Dining in New Orleans - May 2017
- Sautéed Fiddleheads in Butter with Lemon and Garlic - May 2017
- This is Not a Gardening Blog II - May 2017
- When Life Gives You Bruised Apples…Make Applesauce!!! - May 2017
- This is Not a Gardening Blog - Apr 2017
- New Guest Writer: Welcome Corrie to the Green Mountain State! - Apr 2017
- A Farewell To The Green Mountain State - Jul 2016
- Zabby & Elf’s Stone Soup, Part II - May 2016
- Zabby & Elf’s Stone Soup - Mar 2016
- Gratitude - Dec 2015
- Food Entrepreneurs Part V: Brio Coffeeworks - Nov 2015
- Food Entrepreneurs Part IV: Tomgirl Juice Co. - Oct 2015
- Food Entrepreneurs Series Part III: The Bakery At The Farmhouse Kitchen - Aug 2015
- Food Entrepreneurship in Vermont Part II: Bijou Fine Chocolates - Jul 2015
- Summer Events In Vermont - Jul 2015
- Is Localizing America’s Food System Possible? - Jun 2015
- Food Entrepreneurship in Vermont Part I: SharkBite Hummus - Jun 2015
- Nourish Vermont: Traditional Foods and Health Gathering - May 2015
- Late Sugaring In The Northeast Kingdom - May 2015
- Baking With Bayley Hazen Blue - Apr 2015
- Vermont Artisan Village - Mar 2015
- A Rare Book Indeed - Nov 2014
- It’s Time for an Organic Revolution! - Sep 2014
- Food for the Soul as well as the Body: Shojin Ryori - Aug 2014
- The Venerable Shojin Ryori Cuisine of Japan by Hiroko Shimbo - Aug 2014
- Better than Summer Camp: Summer Programs in Cheese Making, Fermentation, Charcuterie, Draft Horse Farming & Food Writing at Sterling College - May 2014
- We Did It! GMO Labeling Passed in Both the Vermont House & Senate - Apr 2014
- A Very Important Birthday: Judith Jones Celebrates Her 90th Birthday! - Mar 2014
- A Book Is On Its Way! As my interest in local farming has grown, I find myself writing a book… - Jan 2014
- After the Barn Fire Fundraiser Dinner to Benefit Maple Wind Farm – Tues, Jan 28 at Hinesburgh Public House - Jan 2014
- Sign Up for Blog Updates from In the Kitchen with Bronwyn & We’ll Donate $2 to the VT Foodbank for each subscription through Dec 31! - Nov 2013
- A Recipe for the Holidays from Shelburne Farms - Nov 2013
- When the Farm is a School: Shelburne Farms - Nov 2013
- Bronwyn Jones Dunne Selected by IACP as Featured Blogger - Nov 2013
- Fairfield Farm at The Hotchkiss School: Where Academics & Agriculture Meet - Oct 2013
- Farm to School – Not Just a Slogan - Oct 2013
- The Making of the “Zetterburger”: A True Tale of Creativity in the Kitchen - Aug 2013
- The “Zetterburger” Recipe - Aug 2013
- From the Sea Cloud to the Cloud Nine of Dining - Aug 2013
- Making Fresh Mozzarella - Jul 2013
- The Spirit of Vermont at the 2013 UVM Food Sustainability Summit - Jul 2013
- My Shangri-La: A Weekend at Twin Farms Resort - Jun 2013
- Twin Farms’ Gluten-Free Soufflé Pancake Recipe - Jun 2013
- Remarkable Recipes, Remarkable Women - Apr 2013
- Food & Art at Twin Farms - Apr 2013
- Video of Bronwyn Dunne & Judith Jones Preparing Potato Salads at BrynTeg - Mar 2013
- Potatoes from Peru: An Ancestral Flavor Reclaimed - Mar 2013
- Cookbook Author Joan Nathan’s 70th Birthday Party - Feb 2013
- Subscribe to my Blog by March 31 to Benefit the VT Foodbank! - Feb 2013
- The Mindful Carnivore - Jan 2013
Can’t wait to get to to you guys!❤️
Yay! Will be so great to have you here
My French press is the only “appliance” kept on my kitchen counter, beside the toaster. I like to grind my organic Vermont Coffee Company Medium body beans at night before going to bed. Boiling water is the first thing I do – before turning on my computer! Letting the fresh brew sit for four minutes before pressing is the right timing for me. Voila – The day has begun!
Love that!
When I was “a poor college student,” I would re-use my roommates coffee grounds in their frenchpress! They would make their coffee, and I would pour hot water over their used grounds. It was watery, but FREE 🙂
We’ll have to check out Scout next week. I’ve started adding an extra scoop every morning!
Let’s do it!
I have not yet been to their Winooski location…maybe we could try something new together.
We love to try and have a cup together befor running out the door to a busy day. Its a way to connect. I know I’ve been crazy busy when my husband asks me it I have time for a cup before I leave ?☕️.
I love how coffee can be our connection. Sundays are the day for David and I to enjoy it together 🙂
I take the temperature of the water I pour over my Oren’s Beowulf Espresso grind coffee in a Melitta drip.Between 209° & 198°.Oren’s Coffee roasters actually say that is the right temperature.Almost cherish that one cup more than my glass of good wine!!
Anita, sounds like you also approach the process with the mind of a scientist! How do you keep track of your water temperature? We have an electric kettle we set to 200 degrees and that seems to work well for us.