Oh man. Remember when I was worried that I would start spending too much time, energy, and money on coffee?
My fears have only increased, because that time may have arrived. I’m not having it every day, and I’ve been opting for decaf on occasion…but still. Here is some evidence against me from the last few days.
On Sunday, I went to The Purple Onion Cafe in Dinkytown.
This was a cute place with tons of seating space and a fairly extensive drink menu. There was also a food menu that I took a cursory glance at – basic coffee shop fare it seemed.
I ordered an iced coffee with no room for cream or milk.
SEE?! I am getting hardcore.
On Monday, I went to Spyhouse on Hennepin and 24th.
I love the ambiance at Spyhouse, but I have been there twice now and both times the internet did not work very well. Since I can only justify stopping at a coffee shop for a drink if I accompany the beverage with work, the internet-not-working thing is a real buzzkill.
Spyhouse has by far the most interesting menu I’ve seen in my short foray into the coffee world. In addition to a slew of unique lattes and mochas, they also have some seasonal drinks. The drink of the season right now it the Coppertone – espresso and coconut water. I got it decaf – aren’t you proud?
Things started off well with this drink until I remembered that I don’t really like coconut water (and I remembered why – it tastes yuck). Nonetheless, it was a fun thing to try. A word to Spyhouse: please make your internet better so I can come all the time!
In non-coffee news, I made some delicious mashed potatoes this week.
The dish was very simple to prepare and tasted delicious! First, chop 2 potatoes into 1-inch cubes and boil for about 10 minutes or until tender:
Once the potatoes are tender, drain and return to the pot:
Add 2 tablespoons butter, 1/4 cup coconut milk (or milk or choice), and 1/2 cup blue cheese. Use a hand mixer to combine:
The blue cheese flavor was delicious!
Blue Cheese Mashies, serves 2 Ingredients - 2 potatoes - 2 tablespoons butter - 1/4 cup milk - 1/2 cup blue cheese Method Cut potatoes into 1-inch pieces and boil for 10 minutes or until fork tender. Drain, return to pot, and add butter, milk, and cheese. Combine with a hand mixer.