Our urban garden with its golden bed of wind-swept daffodils was strongly blurred behind fogged, rain-splattered kitchen windows this stormy morn.
It's fairly gloomy and has been for months. To cheer myself up I went into my office and peeked out of that window since it's partially protected from rain by a shutter positioned in awning mode, and lo and behold, daffodils in all their bright splendour!
I then realised Eli the Cat was out and about. When I went to fetch him I took my camera because the other day I had noted the luscious burgundy staining the potted sedum's outer leaves . . .
. . . not to mention their yellow blooms. Its companion, late-summer-blooming pink heather has long since faded to white, but its dark green, needlelike leaves adds a nice contrast to the front garden display.
Upon our return, before I warmed up and cosily steamed up the kitchen at the same time by making café au lait, I towelled off the very wet Eli the Cat, including his paws. Drying him off is not only good for keeping Eli in good nick and not having mud tracked throughout, but also cats get upset when they smell their own fur, which they do when wetly odoriferous, because if they can, other animals not as friendly as moi can too.
(Ingredients are in bold.) Café au lait is a lovely, lovely, lovely hot drink with a smooth but slightly airy texture. Though fairly simple needing no special machine, it's not just a coffee diluted with lots of milk as its strong taste is still present, but a bit more mellow. It's made by pouring separately and simultaneously one thirds hot, strong coffee, that is, a lot of coffee in proportion to water (I used three heaping teaspoons of freeze-dried coffee for 118 ml/4 oz hot water) and two thirds hot, whole milk (237 ml/8 oz) into a bowl specially made for cupping both hands around the warming surface while they are supported by a sturdy foot. In this sensual manner, the bracing and nourishing beverage is slowly sipped. A spare café au lait bowl can be used to measure roughly separate amounts of coffee and milk before heating them either on a stove or in the microwave in their own pots/containers. The higher the milk and coffee is poured, the more creamy it will be. The Calm One assisted by doing the pouring which was made easier by having the liquids in small pitchers. Alternatively the coffee and milk could be heated together, shaken in a lidded jar for about a minute, and poured into the bowl. It still won't be as foamy as a latte, because after all it is a café au lait.
Often presented as a morning meal, a bowl of café au lait is served with tartines which are slices of bread, either toasted or not, and spread with good things, like butter and jam or if something fancier is desired, with viennoiseries rich in butter, sugar, eggs, like chausson au pommes (literal translation: apple slippers, that is, apple turnovers), pain au chocolate, pain aux raisins, croissant aux amandes, and brioche. Young children usually have bowls of hot chocolate instead of coffee. In my case, I grated some dark chocolate over mine. Freshly grated nutmeg or a mint sprig would be nice touches instead. If I remembered to take out from the freezer the remaining blueberry muffin made with our own berries from last season, I would have toasted and buttered it. I promise you and me in the very near future this will be the case.
À la prochaine!
It's fairly gloomy and has been for months. To cheer myself up I went into my office and peeked out of that window since it's partially protected from rain by a shutter positioned in awning mode, and lo and behold, daffodils in all their bright splendour!
I then realised Eli the Cat was out and about. When I went to fetch him I took my camera because the other day I had noted the luscious burgundy staining the potted sedum's outer leaves . . .
. . . not to mention their yellow blooms. Its companion, late-summer-blooming pink heather has long since faded to white, but its dark green, needlelike leaves adds a nice contrast to the front garden display.
Upon our return, before I warmed up and cosily steamed up the kitchen at the same time by making café au lait, I towelled off the very wet Eli the Cat, including his paws. Drying him off is not only good for keeping Eli in good nick and not having mud tracked throughout, but also cats get upset when they smell their own fur, which they do when wetly odoriferous, because if they can, other animals not as friendly as moi can too.
(Ingredients are in bold.) Café au lait is a lovely, lovely, lovely hot drink with a smooth but slightly airy texture. Though fairly simple needing no special machine, it's not just a coffee diluted with lots of milk as its strong taste is still present, but a bit more mellow. It's made by pouring separately and simultaneously one thirds hot, strong coffee, that is, a lot of coffee in proportion to water (I used three heaping teaspoons of freeze-dried coffee for 118 ml/4 oz hot water) and two thirds hot, whole milk (237 ml/8 oz) into a bowl specially made for cupping both hands around the warming surface while they are supported by a sturdy foot. In this sensual manner, the bracing and nourishing beverage is slowly sipped. A spare café au lait bowl can be used to measure roughly separate amounts of coffee and milk before heating them either on a stove or in the microwave in their own pots/containers. The higher the milk and coffee is poured, the more creamy it will be. The Calm One assisted by doing the pouring which was made easier by having the liquids in small pitchers. Alternatively the coffee and milk could be heated together, shaken in a lidded jar for about a minute, and poured into the bowl. It still won't be as foamy as a latte, because after all it is a café au lait.
Often presented as a morning meal, a bowl of café au lait is served with tartines which are slices of bread, either toasted or not, and spread with good things, like butter and jam or if something fancier is desired, with viennoiseries rich in butter, sugar, eggs, like chausson au pommes (literal translation: apple slippers, that is, apple turnovers), pain au chocolate, pain aux raisins, croissant aux amandes, and brioche. Young children usually have bowls of hot chocolate instead of coffee. In my case, I grated some dark chocolate over mine. Freshly grated nutmeg or a mint sprig would be nice touches instead. If I remembered to take out from the freezer the remaining blueberry muffin made with our own berries from last season, I would have toasted and buttered it. I promise you and me in the very near future this will be the case.
À la prochaine!
