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12 Ways To Add Extra Flavor To Your Coffee

How To Add Extra Flavor To Your Coffee

 Mark Morphew Originally Published March 23, 2021, 8 min read bean Ground is completely reader-supported. When you buy via the links on our site, we may earn an affiliate commission at no extra cost to you. Learn more


As great as plain black coffee is sometimes our taste buds need a break from the norm, admit it having the same thing day in day out tends to get boring. An excellent way to spice up your favorite coffee beverage is by adding some extra flavor. Forget about those store brought sweeteners and creamers that are often packed full of garbage, what I’m talking about are natural flavorings.

Some of these flavored coffee combinations are strange, and others not so obvious, but trust me they will bring life back into your boring cup of Joe and you’ll wonder why you didn’t think of them before.

Below I have experimented with various ways to add extra flavor to your coffee, and I think these 12 are the best so far that will tickle ya taste buds and leave you coming back for more!

I have no doubt that after going through this list, you will be heading home in a flash to give at least one or two of these coffee combinations a try.

1. Cinnamon

cup of black coffee and whole Cinnamon

Adding cinnamon to coffee isn’t anything new, but it’s one that’s stood the test of time and is a favorite with many coffee drinkers. But before you read on I have a twist on the already popular combination.

Instead of sprinkling cinnamon on top of your coffee or even stirring it into your brew, you’ll want to infuse the cinnamon with your coffee beans if you want to give your coffee a real cinnamon kick.

It’s not as hard as it sounds, simply grind whole sticks of cinnamon along with your whole coffee beans. If you don’t grind your beans fresh before each brew (why not?) you can instead sprinkle some cinnamon into your pre-ground coffee before you add water.

Adding the cinnamon to the start of the coffee brewing process will allow for a fully blended coffee that actually tastes like cinnamon and not just smell like it.💡 Fun Fact: Did you know that you can easily add flavor to your coffee by using a French Press. Simply immerse your Cinnamon, Vanilla, Ginger, or anything else inside of your French Press along with your freshly brewed coffee. Allow it to sit for a while for the magic to happen, the infused flavors will transform your coffee into something else! Looking for a French Press? These are the best French Press coffee makers we could find.

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2. Cocoa Nibs

ceramic dish containing Cocoa Nibs

Cocoa Nibs.. say what? Isn’t that just chocolate? Not really. Cocoa Nibs are what chocolate is before it’s processed into the shaped bars we all know and love. These chunks are more black in color than brown and are 100% cocoa beans. The texture is also different, and the taste is far nuttier and slightly chewier plus they deliver a dark rich taste.

It’s this flavor profile that makes Cocoa Nibs the perfect addition to your coffee. Trust me they taste great! Add about ½ a teaspoon of Cocoa Nibs to every two cups of coffee that goes into your coffee grinder, grind together, and brew your coffee as normal.

If you love dark chocolate and black coffee this flavored coffee is going to bring you to your knees! YUM!

3. Vanilla

Fresh Vanilla Pods

If you love adding flavored creamers and sugar to your coffee but aren’t happy about the added calories you’re loading into your cup, try some vanilla.

The best way to take advantage of this natural coffee flavoring is to add a vanilla bean to your whole coffee beans just before you grind. If you can’t get your hands on fresh vanilla, you can use a few drops of extract directly into your cup of coffee or into your portafilter on your espresso machine before you pull a shot. Remember, though, a little goes a long way, any more than two drops and you’ll be pouring your brew down the drain.

4. Ginger

Fresh Whole Ginger

I’m not a fan of this coffee flavor, but for those of you that enjoy ginger tea, this coffee combination might be a winner!

Ginger can be overpowering if used in large quantities, so I recommend that you only add a few small slices to your grounds before you brew. The hot water will pass over the ginger and will infuse with your coffee. If you don’t have fresh ginger, you can supplement by using one or two tablespoons of ginger powder instead, but fresh is definitely better!

5. Cardamom

Fresh Cardamom

Cardamom is relatively unheard of in the west but is hugely popular in the Middle East. The taste of cardamom is very similar to ginger and comes packed with numerous health benefits. Fiber and other essential minerals are just some of the hidden gems of cardamom as well as aiding in circulation it goes great with coffee.

Either add whole cardamom seeds to your whole coffee beans before you grind or sprinkle a couple of pinches of pre-ground cardamom seeds to your freshly brewed cup of coffee.

6. Star Anise

Whole fresh Star Anise

This coffee flavor isn’t going to be everyone’s cup of tea, but it will definitely get you a few strange looks. Star Anise is known for a strong licorice taste with sweet, floral notes. For those of you that enjoy licorice, it makes a great coffee infusion when paired with dark roasted coffee.

Add your Star Anise into your whole coffee beans before grinding and brew as you normally would. However, if overused it can be very overpowering, I recommend using no more than 3/4 of a clove, or you’ll be pouring your freshly brewed coffee into the sink.

7. Nutmeg

Fresh whole Nutmeg and a grater

If you want to bring out the earthiness in your morning coffee brew, I recommend trying a bit of Nutmeg. The added sweetness and earthy taste are truly unique and are a sure way to tickle ya taste buds.

The amount of Nutmeg to add to your cup of coffee is down to personal taste; however, I find that one shard is perfect for a typical cup. With that said experiment until you find the best infusion for your liking.

8. Lavender

Lavender next to a white coffee cup

I only thought that lavender was something found in body soaps, that was before I tried lavender ice cream as a child, yum!

Lavender is the perfect companion for many things, and coffee is no exception; I have found that it marriages best with the fruitier roasted coffees. You can either add a few sprinkles of lavender in with your ground coffee and infuse when you pour your hot water or add a few tiny drops of lavender oil to your brewed coffee. is brewed. Either way, this combination tastes great, especially on a lazy spring afternoon.

9. Clove

Dried Clove

If you smoke cigarettes or have done in the past, this Clover-flavored coffee is going to be a winner! Many popular cigarette brands add clove into their tobacco mix to give an added sweetness.

When it comes to cloves and coffee use sparingly, because this spice can be very overpowering. Either grind with your whole coffee beans before you brew or add a couple of cloves to your pre-ground coffee and infuse when boiling water is poured over your grounds. If the taste is too strong, experiment until you find the best ratio for your taste buds.

10. Peppermint Oil

Bottle of Peppermint Oil on a table

Nothing screams ‘tis the season more than a steamy cup of peppermint coffee. To successfully infuse your brewed coffee with this delicious holiday flavor it’s best to use pure peppermint oil which works really well with chocolatey dark roasted coffee beans.

To try this flavored coffee add a couple of drops to your coffee during the brewing process, however, use sparingly because peppermint oil in its concentrated form can quickly become overpowering no matter how rich your coffee beans are.

11. A Raw Egg

tray of fresh eggs

It might seem crazy, but adding a raw egg to your coffee tastes great! Hot coffee mixed with a raw egg delivers a one-of-a-kind flavor – trust me, you have to try it, at least once, It might not be a taste that everyone enjoys for everyone, but to be honest it’s not as disgusting as you might expect.

The addition of a raw egg gives the coffee a dense and slightly creamy body without masking the natural coffee flavors and aromas.

12. Butter

adding butter to coffee

If you haven’t heard about Bulletproof Coffee (1), you must have been living in a cave. Many coffee lovers and health buffs have come accustomed to this coffee butter combination which has gained popularity in recent years.

This strange combination can be traced back to south-east Asia where strange coffee infusions are commonplace. Even though it’s hard to imagine butter which is normally only used in cooking, going so well with coffee, if done right it really is a marriage made in heaven (I said if done right!).

Just adding a teaspoon of organic butter to a sweet roast coffee will give your coffee a smooth, rich texture with a buttery depth that is truly unique.

References (1) Bulletproof Blog. https://blog.bulletproof.com/how-to-make-your-coffee-bulletproof-and-your-morning-too/

Mark Morphew

Mark is the Editor-in-Chief at the popular coffee blog – Bean Ground. He’s been active in the catering and hospitality industry for over 20 years. When he’s not fiddling around with a new coffee gadget, you’ll find him busy working on his other passion, web development. You can discover more about Mark here.

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How To Make Seafood Lasagna with Lemon Cream Sauce

Seafood Freeform Lasagna with Lemon Cream Sauce

FEBRUARY 5, 2021 BY MARIE3 (Originally Posted on 02/05/21)

 

seafood lasagna

 

 


If you’re looking for a special date night dinner, something a little fancy but not so hard to make try this seafood freeform lasagna, what makes it even more special is the subtle lemon cream sauce that’s spooned all over.

This is the perfect dinner to have on Valentine’s Day which is coming up soon and I’m quite sure many of us will be dining at home. This is meant for two people but you can certainly double the recipe for more to enjoy if need be.

I used a mix of scallops and shrimp in this easy freeform lasagna, which is highlighted with a touch of Limoncello for a smack of bright lemon flavor! 

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chopped shrimp and scallops

The prep work is all done in advance so when it’s time to eat all you have to do is pop your dish into the oven, warm it up and get that golden top.

You’ll be spending all your time with your date instead of cooking and cleaning in the kitchen all night, and that’s a good thing!

filling ramekins

The lemon sauce is very light, you can use half lemon juice and half Limoncello or just all lemon juice. I wouldn’t do all Limoncello because that would be too sweet tasting and overpower the seafood.

If lemon is not your thing, you can make a nice white sauce to top it off like a béchamel, that would be equally as delicious and creamy to top it off.

Cut your lasagna noodles to fit into individual ramekins if using or if you end up using a bigger dish,  it doesn’t have to fit perfectly.

seafood filled ramekins

Then you’re going to layer all that amazing seafood on top. It’s a delicious mix of chopped scallops, shrimp, garlic, shallots with a little ricotta and mascarpone for creaminess and to help bind it all.

shrimp and scallop lasagna

Save some whole shrimp for garnish it makes a striking presentation. This can be served alongside a beautiful salad or if you really want to go all out, a steak for some surf and turf!

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Print A date night or Valentine’s Day dinner for you and your special someone.

Author: Marie

Ingredients

  • 1 lb. seafood, I used a combo of ½ lb. shrimp and ½ lb. scallops, you can also use all shrimp or any combo of your choice, peeled and deveined leaving a couple of whole shrimp or scallops for garnish
  • 6 lasagna sheets, pre-boiled
  • SEAFOOD MIXTURE INGREDIENTS
  • drizzle of olive oil
  • 1 large shallot, small dice
  • 2 large garlic, minced
  • 2 heaping tablespoons chopped parsley, extra for garnish
  • ¼ cup of ricotta
  • 1 heaping tablespoon mascarpone cream
  • 1 tablespoon, limoncello in the seafood mix or use 1 tablespoon, lemon juice
  • salt and pepper to taste
  • FOR THE LEMON CREAM SAUCE
  • 2 Tablespoons unsalted butter and extra to butter your ramekins
  • 2 Tablespoons, Limoncello ( or use all lemon juice to make up the 4 Tablespoons)
  • 2 Tablespoons lemon juice
  • 1 cup heavy cream

Instructions

  1. Pre-boil your lasagne noodles, according to the time directions on the box, cool them down, and set them aside.
  2. Chop up your seafood into bite-size pieces, making sure to clean your shrimp beforehand, and setting aside 1 or 2 for garnish.
  3. For the whole shrimp garnish, season them and stick into a 420F oven until cooked through, then set aside.
  4. Butter 2 -6 inch” ramekins or 1- 12 inch”
  5. Drizzle olive oil in the bottom of a sauté pan, add the shallot and garlic till soft then toss in the chopped seafood, tossing gently till cooked. Don’t overcook!
  6. Add 1 Tablespoon of Limoncello to the mix or lemon juice as well as the parsley.
  7. Let the mixture cool down then add the ricotta and mascarpone, folding it in and mixing it till incorporated.
  8. Make your lemon cream sauce by placing both Limoncello, ( 2 tablespoons) and lemon juice( 2 tablespoons) in a small saucepan together ( or use all lemon juice( 4 tablespoons).
  9. Once warm whisk in your butter.
  10. When the butter melts in add the heavy cream gently stirring on low heat until the cream thickens.
  11. NOW FOR ASSEMBLY
  12. Line the bottom of your ramekins with a few cooked lasagna noodles, cutting them if need be to fit.
  13. Spread a little of the lemon cream sauce on the noodles.
  14. Divide your seafood mix between the two ramekins and spread on top of the pasta.
  15. Use the remaining lasagna noodles to fit over the top of the seafood mixture.
  16. Spoon some of the lemon sauce all around.
  17. This all can be prepped ahead of time.
  18. When you’re ready to serve you can place the ramekins under your broiler to warm it up and get some golden color on top, but if you do you can’t walk away!
  19. Stay near the oven broiler and keep checking to make sure it doesn’t burn,.
  20. You can also heat them in the oven at 375 just til heated through, ovens vary so keep checking, it won’t take too long, and remember everything is cooked already.
  21. If you want a little more golden on top, stick it under the broiler for that, but again do not walk away!
  22. Spoon some of the lemon cream on top to finish, garnish with chopped parsley and top it off with the whole cooked shrimp.
  23. Enjoy!
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How To Make A King Cake Latte

The King Cake Latte Is Incredible—Here’s How To Make One At Home
Latte King Cake

ZAC CADWALADER  Originally Published on: JANUARY 15, 2021 WIRE SHARE


COVID-19 has pretty much-ruined everything; this we already know. But some traditions remain intact, and that includes the delicious tradition of King Cake.

Traditionally served in the month of January, bakeries around Louisiana are pumping out the traditional pastry to offer a sweet bite of better times. In my own backyard of Dallas, PJ’s, a New Orleans-based coffee shop hopping across the Texas-Lousiana border, is offering an exciting new twist on the foodie favorite: King Cake Lattes. Per Eater Dallas, the limited-time drink includes “PJ’s espresso dolce roast, steamed milk with vanilla and cinnamon, and topped with a generous dollop of whipped cream dusted in purple sugar.”

Frankly, everyone here at Sprudge is obsessed. Much like Hamentashen, the King Cake is one of those sweet treats that comes but once a year, whose arrival is hungrily awaited. Find a way to add coffee to it—or it to coffee—and you’ve really got our attention.

But we understand not everyone can pop out to their nearest cafe for a King Cake Latte. So if you can’t get to a PJ’s, or want to make your very own version, Sprudge co-founder and noted King Cake enthusiast Jordan Michelman has whipped us up a play-at-home recipe.

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King Cake Latte Topping

First, let me state for the record that King Cake is literally the best. There is no better sweet treat. GambinosHaydelsDong PhuongSucreAmbrosia Bakery—you cannot go wrong with any of these, and nearly all of them ship.

Traditional Louisiana-style King Cake calls for a very simple icing, what’s sometimes called “English icing” made of powdered sugar, milk, and lemon. As with all things King Cake there is endless variation and riffing—there is even an un-iced purist version, made using puff pastry and almond filling (they make an excellent one at Poupart Bakery). The inclusion of butter or even cream cheese to the icing recipe is not uncommon, although others feel the only appropriate place for cream cheese is inside the King Cake itself.

Very fine icing will fall apart immediately atop liquid, which is why the King Cake Latte needs to be floated with stouter stuff. After much trial and error, I suggest making a simple Diplomat Cream (aka Creme Patissiere), a sort of whipped cream vanilla pudding hybrid that holds up on top of a mug, and makes a sturdy precipice for the critical addition of gold, green, and purple sprinkles.

First, make a simple custard. Heat milk in a saucepan, then cream sugar and egg yolks together in a separate bowl, adding flour as you go. Combine the two into the saucepan, remove from heat, and stir until smooth. There are a billion recipes for this—I outlined the St. John version up above but use whatever style you like.

Then make whipped cream. Whatever your preferred method is here is fine—I like cream, vanilla, and icing sugar in an electric mixer, but everyone has their own way, and also store-bought is fine.

Combine the custard and the whipped cream together once everything is room temp. Store in the fridge for half an hour to let it cool and set up.

Then make your coffee. King Cake is a sweet treat, and your coffee should be too for this drink, although of course, the level of sweetness is up to you. Dissolving a teaspoon of brown sugar and powdered cinnamon into brewed not-too-light roasted coffee is a fine move—the house or espresso blend at your favorite indie roaster should work great, but let me specifically recommend this notes of King Cake blend now offered by Mug Drugs. To this, you might also add pre-sweetened alternative milk if that’s your preference, or otherwise sweeten up some cold brew. But don’t skip the cinnamon—this is a really important part of the King Cake flavor profile.

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Pour your sweet and cinnamony coffee into a vessel of your choosing, then top with a dollop of the Diplomat Cream, enough to cover the brew. The King Cake Latte isn’t a latte, exclusively; it’s more like a King Cake Coffee, and the coffee portion itself can be a latte, or cold brew with stuff added, or brewed coffee with stuff added, and the Diplomat Cream will blend with the liquid as you’re drinking with, further latte-fying the proceedings. The name—King Cake Latte—is more about evoking a feeling than any sort of specific drink requirement. Whatever you’re into is ultimately what’s correct, in this recipe as with all things in life.

Now it’s time for sprinkles. The traditional Mardi Gras colors each have their own unique meaning: purple for justice, green for faith, gold for power. It’s common to represent all three evenly, but if you’re in need of a little more faith or justice this year, the Lord won’t mind.

Sprinkle your sprinkles atop the Diplomat Cream, and sip your way through it to the sweet cinnamony beverage below. What a wonderful treat.

As a final note, you might be wondering about the baby—baking a plastic baby inside of King Cake is part of the tradition, but here in 2021 a lot of places sell the baby on the side to avoid choking hazard litigation. Many a King Cake baby is available for sale online, so do with that information what you wish. Happy drinking!

Zac Cadwalader is the managing editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

Jordan Michelman (@suitcasewine) is a co-founder and editor at Sprudge Media Network. Read more Jordan Michelman on Sprudge. 

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How To Make Carpaccio Smoked Salmon

Carpaccio di salmone affumicato (Smoked Salmon Carpaccio)

Originally Published by Frank 27 December 2020antipastiVeneto37 Comments

Carpaccio di salmone affumicato (Smoked Salmon Carpaccio)

Here’s an elegant yet quick and easy starter that would fit perfectly into just about any menu: Carpaccio di salmone affumicato, or Smoked Salmon Carpaccio.

Classic carpaccio, of course, is made with thinly sliced beef. But the term carpaccio has evolved into a kind of passepartout for any number of dishes featuring thin slices of meat or fish, typically dressed with a light vinaigrette and perhaps some aromatic herbs. In this incarnation, thin slices of smoked salmon are dressed simply with an emulsion of oil and lemon, to which I like to add just a pinch of finely minced parsley. If you like, you can gussy up your carpaccio with all sorts of garnishes: a few capers, shaved fennel, arugula, even pomegranate seeds. Whatever strikes your fancy, really.

Smoked Salmon Carpaccio is simple itself to make, but it makes quite the impression, so it’s apt for a special occasion. To me, it’s an ideal way to begin a cenone di san Silvestro, or New Year’s Eve dinner on a simple but elegant note. That means less time in the kitchen, and more time sipping champagne and enjoying the evening with your loved ones. I call that a win-win.

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Ingredients

Serves 4-6

  • 500g (1 lb) smoked salmon, thinly sliced

For the dressing:

  • Freshly squeezed juice of 1/2 small lemon
  • A few leaves of fresh parsley, finely minced
  • Salt and pepper
  • 1 dl (1 cup) olive oil

For garnish (optional):

  • Capers
  • Shavings of fresh fennel
  • Thinly sliced red onion
  • Arugula
  • Avocado wedges
  • Pomegranate seeds

Directions

Arrange thin slices of smoked salmon on a plate (if you like, over a bed of tender greens as pictured).

Then, whisk together all the dressing ingredients together until you have a smooth emulsion. Spoon this over the salmon slices.

Allow the salmon to macerate for just 5 minutes or so before serving, topped with one more garnishes if you like. Some crusty bread to go with is always welcome.

Notes on Smoked Salmon Carpaccio

As we’ve pointed out on this blog, the original carpaccio, as invented by Giuseppe Cipriani for his renowned Venice bar, was made with sliced beef fillets, pounded paper-thin then dressed with a creamy mayonnaise-based sauce.  The charm of using smoked salmon, of course, is that you can buy it pre-sliced, which eliminates an awful lot of work. And the resulting contrast of orange and green, while not true to Carpaccio’s style of contrasting reds and whites, is lovely to behold all the same.

The choice of smoked salmon is up to you, but I particularly like Nova Scotia, the kind used for lox and bagels, as it’s only lightly smoked. For a more decisive smokiness, you could opt for Scottish smoked salmon. Personally, I find sockeye salmon’s darker color and fishier flavor less appealing as a carpaccio, but if you like it don’t let me stop you.

And obviously, you want to best quality olive oil you can manage to find, although I would opt for a lighter one, perhaps one from Liguria. Those very fruity and green olive oils, as wonderful as they are, could overwhelm the flavor of the fish.

And speaking of which, go light on the lemon juice. You want just enough to brighten the olive oil but no more. Since lemons vary in size and acidity, you may want to start with a few drops and add more to dressing until you’re pleased with the results. Also true for the salt. It may come as a surprise that you’d need any, but a small pinch, just enough to enhance the other flavors without drawing attention to itself, is what you want.

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Variations

As mentioned above, the basic recipe for Smoked Salmon Carpaccio lends itself to a huge variety of garnishes. I’m partial to either laying my carpaccio on a bed of tender greens or else topping it with arugula leaves, which pairs particularly nicely with smoked salmon, I think. But the list given in the ingredients list is really just examples. Let your imagination run wild!

Besides its usual role as a starter, Smoked Salmon Carpaccio can double as a light pescatarian main course as well.

Making Ahead

You can plate the salmon well ahead, cover it with plastic wrap and refrigerate until you’re almost ready to serve. The dressing, too, can be made ahead. Let the salmon come back to room temperature, then nap it with the dressing and top with any garnishes. What I wouldn’t do, however, is dress the salmon too far ahead of time as the dressing will become overwhelming if the salmon is left to macerate too long.

Carpaccio di salmone affumicato (Smoked Salmon Carpaccio)

 Print Recipe

Carpaccio di salmone affumicato

Smoked Salmon CarpaccioTotal Time15 mins Course: AntipastoCuisine: ItalianKeyword: raw, seafood

Ingredients

  • 500g 1 lb smoked salmon thinly sliced

For the dressing:

  • 1/2 small lemon, juice of freshly squeezed
  • A few leaves of fresh parsley, finely minced
  • Salt and pepper
  • 250ml 1 cup olive oil

For the garnish (optional):

  • Capers
  • Shavings of fresh fennel
  • Thinly sliced red onion
  • Arugula
  • Avocado wedges
  • Pomegranate seeds

Instructions

  • Arrange thin slices of smoked salmon on a plate (if you like, over a bed of tender greens as pictured).
  • Then, whisk together all the dressing ingredients together until you have a smooth emulsion. Spoon this over the salmon slices.
  • Allow the salmon to macerate for just 5 minutes or so before serving, topped with one more garnishes if you like. Some crusty bread to go with is always welcome.

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How Restaurants Are Being Used To Spy On The American People

Saint Louis County Executive Sam Page Is Once Again Abusing His Power By Using Local Businesses To Snitch On Their Own Customers!

Dateline: Creve Coeur, MO. USA/Friday, January 01, 2021

By : Jeffrey L. Klump


Saint Louis County Executive Sam Page is no stranger to controversy or corruption allegations in his short stint in politics for a little over a year.

Saint Louis County is the largest county in the state of Missouri by population.

County Executive Sam Page took office on April 29, 2019, after the previous county executive, Steve Stenger, was sentenced to prison for corruption.

Page vowed to clean up the county government and many believed him since his previous profession was a physician.

It did not take long for Page to be one of the most divisive and hated politicians in recent memory.

Business owners, in particular, have attacked Page for illegally shutting down their place of business for “safety concerns” over the Coronavirus, even though the death rate is less than .05%.

A few days before Thanksgiving 2020, Page again showed his total disrespect for Constitutional Law and forced all of the restaurants and bars to shut down, again, in Saint Louis County.

Page threw thousands of Saint Louis County residents out of work right before the holidays.

Messing with someone’s paycheck is almost as bad as doing something to their child.

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The 14th Amendment to the U.S. Constitution is clear when it comes to the right to earn a living. It has been ruled by a federal judge as early as 2012, that the right to earn a living is protected under the “Immunities & Privileges’ clause in the 14th Amendment.

Aside from Constitutional Law, Page is forcing privately owned businesses to comply with whatever he deems necessary to “protect” the public from the big bad Covid 19, Coronavirus that is lurking under ever bed and wreaking havoc through neighborhoods across the United States.

The Italian Mafia could never get away with the type of Racketeering & Extortion, that Saint Louis County Sam Page is exhorting.

Page has been the subject of two recent scandals that have made local media headlines, just to eventually fade away.

The first is regarding a special app called Signal that can be downloaded to your phone and not only can you text and receive encrypted messages, but the app also automatically deletes text messages.

Why on earth would Sam Page need to send and receive secretive messages that can automatically be deleted, and from whom?

Former Governor of Missouri Eric Greitens, who resigned in disgrace after numerous charges of corruption in 2018, also had the app, Signal on his cell phone.

Is that just a coincidence?

You can read the full story here. (Secretive text-deleting app Signal appears on some local leader’s phones despite expert’s repeated warnings | News Headlines | kmov.com)

The second recent scandal involving Sam Page is information obtained that a medical firm partly owned by Page received millions in government funds under the PPP act to help small businesses, and get this, $5000 of those funds were directed to Page’s political campaign via a PAC(Political Action Committee).

Go here to read the full story. (Firm part-owned by Sam Page made political donations | ksdk.com)

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Now the latest on the growing abuse of power by Sam Page.

A few days ago, Page announced that he would reopen Saint Louis County to indoor dining at restaurants.

That’s great, especially when he had no legal right to close private businesses whether they be restaurants or anything else.

There is a catch, however.

One of the new ‘protocols” is that restaurants will be required to obtain personal information on their customers that dine-in, including their name.

You heard that right.

Go here to read the full story. (St. Louis County restaurants can reopen Monday with restrictions | ksdk.com)

Page is using restaurants to collect personal information on all those who dine in, and is using the excuse of “contact tracing” to implement it.

When you hear of “contact tracing” think of government surveillance program or spy program.

Contact tracing is just another word for neighborhood snitches.

Many people in the West are not familiar with the East German Stasi.

The Stasi in many ways made Hitler’s SS look like choir boys.

The Stasi, from 1950 to 1989, had the most advanced and invasive program for spying on its citizens down to the local level, and in many cases using bribes and bounties to pay fellow citizens for snitching on each other.

It was elaborate and advanced especially for a nation that was not apart of Western economies.

Sam Page is doing something similar and although he is using the terms “contact tracing” and says this is to keep people safe, a much more nefarious agenda is at work.

Page is a “reputed” member of the Masonic Lodge of Creve Coeur, MO.

Those of you who are not familiar with Freemasonry, let me school you.

Freemasonry is a satanic cult and has been around for more than 300 years and their goals are to destroy the Catholic Church and also to set up a One World Socialist Republic.

Freemasonry has been behind two of the greatest revolutions in human history.

The French Revolution and the Bolshevik Revolution in Russia in 1917.

It is hard to see how most restaurant owners would comply and take down personal information on their customers and then hand it over to Page or the County Health Department.

There are so many violations of privacy laws by what Page is trying to do and these restaurants would be opening themselves up to all sorts of litigation.

January 4th, 2021 is the day that indoor dining resumes in Saint Louis County.

It will be interesting to see how many business owners comply with Sam Page’s latest abuse of power.

Again, the Italian Mafia could never get away with the level of Racketeering & Extortion that Saint Louis County Executive Sam Page is getting away with when it comes to privately owned businesses and will continue to do so until he is stopped.

Related: Missouri Republicans trying to wrest pandemic power from local health officials | Politics | stltoday.com


 

Jeffrey L. Klump is a writer, blogger, work from home business opportunity specialist and former member of the Guardian Angels Saint Louis Chapter. 

 




 

 

How to Make Calabrian Pepper Pesto Chicken

CALABRIAN PEPPER PESTO GRILLED CHICKEN


We are now months into the Pandemic, and our state has slowly opened things up, and we are now able to go out to eat, shop, or visit our local outdoor markets. However, I do my best to keep my ventures out to a minimum, always wear my mask in public, and do my best to social distance. The one thing that has kept me sane the past few months has been cooking. Going into the kitchen and testing out new recipes every week has been very relaxing, enjoyable, and delicious! Since we are in the heat of summer, we have been grilling out much more than usual to keep the kitchen cool. When we fire up the grill, we usually try to cook our entire meal outdoors, including vegetable sides, and either an appetizer or grilled fruit for dessert.

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I have always been a big fan of poultry, chicken in particular, and in fact, I could eat it daily and not get tired of it. When grilling chicken, I like to marinade it a few hours before cooking it to help tenderize it and add extra flavor. This easy marinade uses my Calabrian chili pepper pesto and fresh limes, garlic, and olive oil. The limes help to tenderize the chicken and add brightness, while the chili pepper pesto adds a gentle heat. I order from Calabrian chili pesto from Amazon.com and always have a few jars in my pantry. You could use chicken breasts in place of chicken thighs, however I find that the thighs work really well with this marinade.

Pasta with Peas, Guanciale and Goat Cheese

Buon Appetito!
Deborah Mele 2020Calabrian Pepper Pesto Grilled Chicken

CALABRIAN PEPPER PESTO GRILLED CHICKEN

yield: SERVES 4 prep time: 3 HOURS cook time: 10 MINUTES total time: 3 HOURS 10 MINUTES

Tender, spicy marinaded chicken thighs are grilled until golden brown in this easy recipe.

INGREDIENTS

  • 2 1/2 Pounds Boneless, Skinless Chicken Thighs
  • 1/4 Cup Fresh Lime Juice
  • 1/3 Cup Extra Virgin Olive Oil
  • 3 Tablespoons Fresh Parsley Leaves, Chopped
  • 2 to 3 Tablespoons Calabrian Chili Pepper Pesto (Depending On Desired Spice)
  • 4 Garlic Cloves, Minced
  • Salt & Pepper To Taste
  • Lime Wedges For Serving

INSTRUCTIONS

  1. In a large bowl or casserole dish, mix together the lime juice, olive oil, parsley, chili pesto, garlic, salt and pepper.
  2. Add the chicken and stir to coat.
  3. Cover and marinate for at least 3 hours.
  4. Preheat the grill to medium high heat, and grill the chicken turning once, brushing the marinade on the thighs as it cooks. (About 5 minutes per side)
  5. Once the chicken is golden brown, serve immediately with lime wedges.

NOTES

Notes: You can also roast the chicken in the oven at 400 degrees F. for about 20 minutes.

RECOMMENDED PRODUCTS

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

 YIELD: 4 SERVING SIZE: 1
Amount Per Serving: CALORIES: 724TOTAL FAT: 48gSATURATED FAT: 11gTRANS FAT: 0gUNSATURATED FAT: 36gCHOLESTEROL: 350mgSODIUM: 659mgCARBOHYDRATES: 7gFIBER: 1gSUGAR: 1gPROTEIN: 71g

Deborah Mele CUISINE: Italian / CATEGORY: Poultry


Why are Espresso Cups So Small? 4 Interesting Facts

SEPTEMBER 16, 2020

COFFEE FACTS

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Espresso is an integral part of many coffee lover’s daily life! We sip it at anytime you want and just enjoy the natural aromas and scents that comes from it.

But have you ever wondered why are espresso cups so small? This is something that has plagued our minds, so we decided to do a bit of research and answer the question for you and ourselves.

Before we get into answering the question, we got to cover a bit of background about Espresso. Espresso is served in a delicate small mug in which the coffee with a frothy layer on top, usually the foam from the brewing process.

Espresso is brewed with a blend of hot water under intense pressure. To make the best espresso, the beans of coffee should be ground into very fine powder.

You cannot use gritty, grainy coffee powder into the machine. This finely ground powder is compressed into a compact lump. It is not strong coffee but a flavorful espresso using a different preparation method.

Now that we got some basics about espresso out the way, we can cover off the main question then followed with some additional things you may not know about espresso.

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TABLE OF CONTENTS

Why are espresso cups so small?What size should an espresso cup be?How quickly should you drink espresso?Why is espresso so strong?Final Thoughts

WHY ARE ESPRESSO CUPS SO SMALL (1)

Why are espresso cups so small?

Espresso is made by pressing coffee and it has a crema layer on top to lock the aroma within the espresso.

To sustain this crema, the espresso cups are made small and the reason they are served in small cups is to avoid the creme layer to spread out!

Falling or dissipating crema can also make the espresso cold. Espresso is thicker and consists of lesser water as compared to a drip coffee. It is caffeine packed and flavorful into a small cup.

Some primary aspects of espresso cups being small are:

  • Crema, which is a foam layer forms on the top of an expresso. It is decorated on the top of the espresso. Espresso and cream make the cup. Selecting a large wide cup can result in the dissolving of crema. Crema is very important in making expresso perfect. Crema becomes very thin and gradually dissipates in a large cup.
  • Espresso is also very concentrated, and so you can say it is a shrunken form of coffee and a strong one in a small cup. A small cup itself tastes very strong, so much that it can use 7oz. of milk for 1 oz. of espresso.
  • A typical espresso is about 1-2 fluid ounces, which is right in a small cup.
  •  Espresso is about getting less water in a coffee that is too topped with foam crema.

Espresso in a small cup is just the right way to enjoy it. Its concentration, water content, and crema are in the right proportions in typical cup size.

why are espresso cups so small

Related Article:Is ground Coffee Instant Coffee

What size should an espresso cup be?

An espresso cup is of a typical size of 2-3 fluid ounces and the cup size is about half of the regular cup of coffee.

Hence, the espresso cup is also termed as “Demitasse Cup” in French, which is nothing but half a cup. The espresso cups are about 2-2 and 1/2 inches tall.

This is because if the cup is bigger, then there is a high chance of crema spreading out and unlocking the expressing aroma. Not only this, once crema splits, but it also spreads out and thins.

This eventually makes the crema disappear fast. A large cup impacts the espresso temperature as well. This makes the espresso turn cold very quickly.

Below we will take at each cup size with its standard and metric equivalents to get a better picture:

  • One cup means 2 ounces or 59 ml
  • Two cups mean 4 ounces or 118ml
  • Three cups mean 6 ounces or 177ml
espresso cup sizes

Related Article: How does a Drip Coffee Maker Work?

How quickly should you drink espresso?

Espresso, as the name suggests, should be made quick and also had quickly to get the best flavor, taste, and aroma. It should be drunk with “crema” on top.

What is crema? It is the creamy coffee oil emulsion that covers the espresso. It is a covering lid for espresso beneath. This way, all the espresso aromas are locked within to enjoy while drinking.

This emulsion is essential as the aroma dissipates fast. But then, how quickly should it be drunk to get overall espresso pleasure?

An espresso cup, traditionally, which is about 1-2 fl. ounces of coffee, should take about 25 seconds to get excellent espresso. But, when it comes to drinking it, to enjoy its flavor and aroma, but without making it cold, it would need around 2 minutes to sip an espresso cup.

Drink the espresso with crema layer on top to lock in the aroma without dissipation.

Take your espresso in three or more than three sips in about 30 seconds to as much as 4 minutes also. This time is particularly applicable for a double espresso shot.

The duration depends on how well you want to savor the drink with its flavors and aroma. It is essential to remember that a long time doesn’t mean more taste like the aroma and crema to dissipate with a longer time.

The time mentioned is sufficient enough to enjoy the espresso to the fullest. Beyond which, you are bound to get a cold, taste-fading espresso.

Related Article: Best Coffee Maker with Espresso

Why is espresso so strong?

Espresso is high in concentration and, therefore, can appear stronger as compared to regular coffee. It can also taste bitter than a regular brewed coffee.

But, the coffee strength is determined by the method and level of roasting of coffee beans and not how it is brewed.

Generally, coffee beans are roasted at three levels- Dark, medium, and light roast. Dark roast is done at 225 deg C to 230 deg C, medium roast is done at 210 deg C to 219 deg C, and the light roast is done at 196 deg C to 205 deg C temperatures.

The more the roasting of coffee beans, the enhanced will be its taste. On the same lines, the dark coffee roast is most strong of all coffee types.

An espresso made out of these dark roast of coffee beans results in a strong espresso as compared to regular coffee.

Final Thoughts

From the article above, we can see why a small cup is essential and important to get a perfect espresso. It is very important as a small cup with foamy crema keeps the espresso aroma, temperature, and flavor intact

The crema is very important to be thick and covering the coffee fluid. A larger cup can make the crema fall out, thin out, and eventually disappear.

This, in turn, makes the espresso flavorless, aroma less, and cold. Who would want to have a compromised, flavorless, and cold espresso? Get your typical small espresso cup and take pleasure in each sip.