Running out the door today, I unfortunately did't have time to fuel up on that sweet nectar of the morning gods; coffee. Hopefully you're not in the same dire situation as me today. I think the solution is just to power through, because the brine they serve here at work is a poor replacement.
Have no fear, I'll keep my head up and persevre, but I did find these coffee myths somehow helped distract me for a few minutes. These come from health writer on Yahoo.com, so take them with a grain of salt (or a two lumps of sugar if you prefer.)
5 MYTHS ABOUT COFFEE
Myth #1: Keeping Coffee In Your Freezer Keeps It Fresher
When you freeze or refrigerate your coffee you are doing the worst thing possible for the flavor of your beans. Coffee is the ultimate aroma absorber and despite your best zip locking, the smells in your fridge or freezer will be absorbed by your coffee. Onion flavored coffee doesn't taste that great! Coffee also absorbes moisture when it's in the fridge/freezer. No matter how well it's sealed the coffee will pick up moisture, especially coming in and out of your freezer. For best results keep your coffee in a sealed container out of direct sunlight.
Myth #2: Reheating Coffee In The Microwave Ain't So Bad
One of the cardinal sins in the Kingdom of Coffeedom is reheating coffee in the microwave, and here's why. Aroma and flavor are destroyed by the chemical breakdown in the cooling and re-heating process. There will be an increase in acidity in your coffee cup and you might taste the oils in the coffee that turn rancid if left cold long enough.
Myth #3: The Stronger The Coffee, The Better It Tastes
Just as in math, architecture and art there is a Golden Ratio for making the perfect cup of coffee. Use one tablespoon of coffee for each cup of coffee you are brewing. Great art, like great coffee, demands that some rules are meant to be broken... but starting with this ratio will help you on your way to making a great cup.
Myth #4: Coffee Is Bad For Your Health
This myth is debated, researched and argued by coffee professionals and nutritionists. Read this Huffington Post article to weigh in on the debate. There is ample evidence for and against the benefits of coffee, but coffee has been linked to the reduced likely hood of type 2 diabetes, Parkinson's disease, dementia and has been known to reduce the likelihood of skin and prostate cancer as well as strokes. Let's drink to that!
Myth #5: Espresso Has More Caffeine Than Filter Coffee
For most parents, a morning espresso or cup of coffee is a life saver. So which one has more caffeine? Average espresso shots have between 30 and 50 mg of caffeine while a 12 oz cup of coffee can have as much as 200 mg of caffeine! The reason is the brew time. When making an espresso, the water is in contact with the ground coffee for 20-30 seconds, but when drip coffee is brewing the water is in contact with the coffee for about four minutes, which means it has time to absorb much more caffeine.
I'm certianly not above admitting when I'm wrong, and I was wrong about how well the Badger Men's Hockey Team was going to do this season.
I said at the beginning of the season they were in a rebuilding year and this was going to be a rough one. I think a lot of fans felt the same way too.
I also think that's part of the glue that bonded this team together and made them the WCHA Champs that they are. Using that underdog status, they rose above the adversity and claimed the glory that they rightfully deserve.
Best of luck on Friday with Massachusetts-Lowell on Friday at 4:30pm. I'll be there watching and cheering you on. Here's a look at the NCAA Bracket.
Sure, you can add some chicken sausage if you'd like but this dish stands up without meat just fine.
1 tbsp canola oil
1 medium green pepper, chopped
1 medium onion, chopped
1 celery ric, chopped
3 garlic cloves, minced
2 cups water
1 can (14-1/2 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 tsp crushed red pepper flakes
1/8 tsp fennel seed, crushed
1 cup uncooked long grain rice
1 can (16 oz) butter beans, rinsed and drained
1 can (16 oz) red beans, rinsed and drained
In a Dutch oven, heat oil over medium-high heat. Add the green pepper, onion and celery; cook and stir until tender. Add garlic, cook 1 minute longer.
Add the water, tomatoes, tomato sauce and seasonings. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in beans; heat through.