My morning: organic coffee, pumpkin pie, and writing thank you cards.
This was a great method to help ease my caffeine headache.
Olivia and I got coffee at Lamill to celebrate the opportunities her thesis has brought her, as well as the beginning of my final year at university. Yay!
What I make when my best friend is on the other side of the country.
There’s this café called Spoons that I discovered when wandering near my school the other day, so I decided to get a medium latté there. Now I can get a fancy latté in the mornings before going to teach art to tiny humans.
I like to do quite a bit of baking when time and money permits, but since it’s summer and I love coffee, I decided to try something new: popsicles!
I Googled coffee popsicle recipes and found this one that I especially like. They use Starbucks coffee, but any brand works, as well as any roast (although I used a darker roast so it’s stronger in taste). It’s worth a look! You don’t have to use actual popsicle molds. You can use cups and empty yogurt containers as well (I’d probably go with paper cups since yogurt isn’t usually an item on my grocery list).
You can find the delicious recipe here.
Ice caramel macchiato—I wanted hazelnut but the Barnes & Noble Café doesn’t have that hazelnut drizzle. It was disappointing.
I ordered the same thing as Olivia (that’s what I do) by accident—two coffee frappuccinos with a pump of hazelnut syrup.