I haven’t posted in weeks. The news is:
My weekly wheat bread continues to bake up neatly. And yummily.
I’m learning to de-bone chicken breasts. I know that’s normally called “boning” a breast, but that sounds too kinky for this early in the morning.
I’ve developed a consistent coffee brew that I really like. I’m going to share. I brew 45g of ground beans (and a pinch of kosher salt) in 48 fl. oz. of water (or 1,361g if you prefer). You can scale that up or down by the ratio 1g:1fl.oz. (or 1:30 if you insist on measuring metric units). As for scaling the salt… I don’t know precisely. After filling my filter, I sprinkle kosher salt over the top of the grounds. We’re talking a fraction of a gram, here, which is less than my scale can measure. It’s coffee; enjoy experimenting with it.
So, why salt? Because Navy rules. Also, it cuts the acidity of the coffee oils making it more palatable to drink black. Additionally, the salt boosts the tastey flavors of coffee just like it does every other food on earth. It’s a panacea! You’ll want to use a pinch of salt on your grounds because when you go through coffee as fast as I do, you buy the store brand - which needs a little help.
The kitty on my belly needs loving. Later.