I just woke up from sleeping for a solid eight hours. I can’t even tell you how good it felt to wake up, see my alarm go off telling me it was time to do some quick yoga before work, shut that alarm off, and go back to bed. Ah, yes. I feel well rested and ready to start the weekend. Maybe I’ll do some yoga after work…maybe. It’s been a fairly quiet week. We went out for drinks on Wednesday night (while I jealously sent Kramer off to see the Yankees/Angels game with his company), but other than that, we’ve been home, making dinner and watching TV. The weather has been absolutely wonderful, so hopefully that lasts through this weekend. We’re having a barbecue again on our friend’s rooftop in Williamsburg and I have big plans! We are going to attempt a pork shoulder on the grill, along with some chicken, for tacos. I’m very excited. I just have to remember to go out and grab some wood chips to soak overnight. I think that this may be our last summer BBQ so we have to do it well. I also got a big shipment of lovely hatch chiles from my aunt in Texas, so maybe I will do some kind of roasted hatch chile salsa to go with the tacos, as well as use them for the marinade. I opened the box up yesterday when it arrived and they smelled absolutely amazing. That is one thing I do miss about the Southwest – an abundance of fiery peppers. I enjoyed being able to choose from an array of peppers with which to scorch my tastebuds. Thankfully I’ll be able to do just that this time around.
Last weekend was, however, incredible. I had been looking forward to Governors Island Civil War Weekend for a whole year, right after I found out that I had missed it last year. I convinced some friends to all get on the East River Ferry at an early-ish hour and come out to the event with me, and to my surprise, everyone made it to the boat, on time and ready to see some live history. Kramer and I stopped by The Meat Hook before our trip to pick up baguettes, cheese and pate, along with some white wine, so we were picnic-ready. The Civil War re-enactors were all really friendly and eager to show us their wares, the canon was pretty cool, and best of all, there was a bar on Governors Island itself along with a bizarre French-themed carnival that was going on while we were there. There were rides, games and music, and everything was in French and seemed way out of place. I had a freaking blast. The weather was perfect and everything worked out far better than expected. We ended the night with drinks, pizza and Cards Against Humanity at our friend’s apartment, as you do. A+ for weekend.
Kramer and I have gotten a little into Vietnamese-style iced coffee lately. There’s something so tempted about sweetened condensed milk. Maybe it has something to do with the fact that it basically tastes like caramel. We’ll never really know. Either way, we’ve been mixing it into our coffee on the weekends for a treat, so I figured I’d go with this theme for Wit and Vinegar’s Popsicle Week. All of the popsicles so far look incredibly delicious, and I’m glad that I get to contribute to the list! If you’ve never had Vietnamese iced coffee before, do yourself a favor and find some or make some. It’s a blend of rich, dark coffee, a tiny pinch of cinnamon, and creamy sweetened condensed milk. You may feel a little guilty for indulging in it, but just think of this drink as dessert for breakfast. It has less calories than a doughnut, and it will give you way more energy! This popsicles are just a frozen form of this tasty morning pick-me-up. I think they are an excellent mid-afternoon snack, packed with both delicious coffee and enough caffeine to get you going again. Check out Popsicle Week, make my popsicles, make your own popsicles and enjoy the rest of the summer! It’s almost over, folks.
- 2 cups brewed coffee
- a small pinch ground cinnamon (about ⅛ teaspoon)
- ¼ cup sweetened condensed milk (plus an additional 6 tablespoons)
- Brew your coffee (I prefer to use a Chemex to brew my coffee). Mix the condensed milk into the coffee until fully dissolved. Put about a tablespoon of sweetened condensed milk in the bottom of the popsicle molds, then divide the coffee among the popsicle molds. Allow the popsicles to freeze for at least 6-8 hours.