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Café Touba

Café Touba

Café Touba (Arabic Ṭūbā “Felicity”) is a coffee beverage that is a popular traditional drink of Senegal.

Café Touba is a coffee drink that is flavored with grains of selim[1] (known as Guinea pepper or djar in the Wolof language) and sometimes cloves. The addition of Guinea pepper (the dried fruit of Xylopia aethiopica) is the important factor differentiating Café Touba from plain coffee. The Guinea pepper, imported to Senegal from Côte d’Ivoireor Gabon, and other spices are mixed and roasted with coffee beans, then ground into powder. The drink is prepared using a filter, similar to drip coffee.

Café Touba is named for the holy city of Touba, Senegal. The drink is traditionally consumed by the Islamic Mouride brotherhood as it came to Senegal when the brotherhood’s founder, CheikhAmadou Bamba Mbacké, returned from exile in Gabon in 1902.[1][2] The drink is served during ceremonies, commemorations, and during the Magal of Touba.[3]

In recent years, consumption of Café Touba has been increasing as the drink is spreading to cities of all faiths, both in and outside Senegal.[4] The World Bankwrote that a progressive elimination of imported coffee seems common in poorer areas of Senegal as a result of the global recession of 2009: a Senegalese restaurant owner stated, “We weren’t used to consume [sic] the Tuba Coffee for breakfast, but since the crisis people drink it a lot, also children.”[5] Commercial export outside Senegal, while small, is present.[6] In Guinea-Bissau, Café Touba has become the country’s most popular drink, even though it was relatively unknown several years ago.[7] Consumption of Café Touba increased to the point that sales of instant coffee, most notably Nescafé, decreased in West Africa. To more directly compete with Café Touba, Nestlé launched a product that contains spices, called Nescafé Ginger & Spice.[8]

Wikipedia.org

Café Touba is the spiritual drink of Senegal, named after Cheikh Ahmadou Bamba Mbacké (known as Serigne Touba) and the holy city of Touba in Senegal.[76] During the roasting process, the coffee beans are mixed with grains of selim, and sometimes other spices, and ground into powder after roasting.[76] The drink is prepared using a filter, similar to plain coffee. Sugar is often added before drinking.[76]

http://www.wikihow.com/

Cafe-touba-yelp.com

Cafe touba

 
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Posted by on November 19, 2017 in coffee

 

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A Most Nostalgic Pancake Parlor

A Most Nostalgic Pancake Parlor

Waffles,Griddle Cakes, Flapjacks or Hotcakes…  Call them whatever you like they’re still an American tradition…AOC

Polly’s Pancake Parlor 

The History

The building which houses “Polly’s Pancake Parlor” was built about 1830. It was originally used as a carriage shed and was later used for storage of firewood. During the depression of the thirties Polly and Wilfred (Sugar Bill) Dexter converted the building to a small, quaint tea room (capacity – 24 people). When they started serving in 1938 they offered pancakes, waffles and French toast – “All you can eat for 50¢.” The idea was to stimulate sales of their maple products.

Polly and Will’s daughter married Roger Aldrich in 1949 and in that year took over the management of “Polly’s Pancake Parlor.”

Wilfred Dexter passed away in 1960 and in 1964 Polly followed him. Since that time Nancy and Roger have gradually expanded the operation from three months to six months and the dining room size has been increased three times.

Nancy and Roger’s daughter, Kathie and her husband, Dennis Cote are now very actively assisting on a full-time basis with the management and production which assures our long list of friends that there will be family continuity for many years to come.

The antique tools and other items displayed here are mostly family relics found in the attic and sheds here on the farm. Some have come from relatives and a few have been purchased. Our home and farm has been continuously occupied by the same family (through marriage) since it was originally settled in 1819. Some of the ancestors portraits are hanging on the walls in the pancake parlor. There are Civil War relics along with the old tools. There are old “Trades Cards” advertising posters and sheet music covers. None of the antique articles displayed are for sale, but you’re sure to find them interesting.

The original menu has been greatly enlarged to include Buckwheat, Cornmeal, Oatmeal Buttermilk and Whole Wheat pancakes and waffles which are varied by combining them with blueberries, walnuts,coconut, or chocolate chips, along daily pancake specials such as gingerbread! We serve country style patty sausage and smoked bacon and smoked ham made by our friends at North Country Smokehouse here in New Hampshire. Sandwiches made with our own homemade bread (white, whole wheat, dark rye or oatmeal) are available. We also serve English muffins, quiche, soups, baked beans and other items as specials, ALL HOMEMADE here!

We use no prepared mixes. Our pancake batters are prepared from the original recipes from the flour on up. We use the best ingredients obtainable in an effort to serve the lightest, fluffiest pancakes possible. Our whole Wheat, Buckwheat, Oatmeal Buttermilk and Cornmeal Pancakes and Breads are made with organically grown grains, which we stone-grind ourselves. The Whole Wheat is high protein, hard spring wheat. 

For dessert we serve choice fresh fruits in season, plus homemade pies, wondrous Maple Bavarian Cream, and Maple Hurricane Sundae. We serve fresh eggs, any style, and the best coffee you ever had, made with our pure fresh mountain water.
http://pollyspancakeparlor.com/our-story/

 
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Posted by on November 18, 2017 in breakfast

 

“Deon Jackson – Love Makes The World Go Around”

Deon Jackson (January 26, 1946 – April 18, 2014), was an American soul singer and songwriter.

Jackson was born in Ann Arbor, Michigan. He performed in vocal groups and as a soloist while he attended Ann Arbor High School, and was signed by producer Ollie McLaughlin while still in school. His first single was his own “You Said You Love Me”, followed by “Come Back Home”; both were regional hits in his native Michigan.

Jackson toured heavily on the local club circuit before releasing his next record, 1966’s “Love Makes the World Go Round” on Carla Records. The tune became a major pop hit, and a full-length album was released subsequently on Atco Records. Jackson had two more successful singles and recorded until the end of the decade, but then faded from view, living and performing in the Chicago area. He is referred to as a “one hit wonder”. This isn’t the case in the UK where he is very well known and respected on the underground Northern Soul scene where Deon’s records and his unissued recordings are still played to this day to fanatical Soul loving Brits at allnighters across the UK.

After having a brain hemorrhage at his home, Jackson died at the Northwest Community Hospital in Arlington Heights, Illinois, on April 18, 2014, at the age of 68.

en.m.Wikipedia.org

 
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Posted by on November 18, 2017 in 1960s, male vocalist

 

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“Espresso System animated explanations” 

“Espresso System animated explanations” 

MOCHA ESPRESSO EDIBLE COCKTAIL RECIPE

http://themartinidiva.com

 I’ll have a MOCHA ESPRESSO with a Buttercrunch Biscotti, to go, please!
A Coffee, Hazelnut & Cream Flavored Edible Cocktail

When I decided to make a coffee flavored cocktail gel I kept thinking of how people order their chi-chi coffees at places like Starbucks and that great parody of the whole process in the movie L.A. Story with Steve Martin and Sarah Jessica Parker.

This inspired my whole approach to how I decided to make this Mocha Espresso Edible Cocktail. To tickle the barrista in my soul, I have created a “mocha espresso with a shot of hazelnut. a dash of cinnamon” and it comes with an order of three little gel biscotti on the plate!

This is my “half, double decaffeinated, half-caff” homage to all silliness we’ve gotten involved with in ordering a simple cup of coffee. It’s a little tongue in cheek presentation, complete with a twist of humor!http://themartinidiva.com  MOCHA ESPRESSOEdible Cocktail

INGREDIENTS
Espresso Layer

1 C. Espresso
1 C. Kahlua
2 Pkgs. Knox Gelatin
3 Tsp. Cinnamon
1/2 C. Sugar

Mocha Layer

1/2 C. Coffee
1/2 C. Milk
1/2 C. Hazelnut Liqueur
1/2 C. Hazelnut Creamer
2 Pkgs. Knox Gelatin

Garnish & Presentation

Cooking Spray
1 Tbsp. Ground Coffee
Whipped Cream
Crushed Up Butterfingers
Cinnamon Powder
Serving Platter

TOOLS

Measuring Cups
Non-stick Medium Saucepan
Non-stick spoon
12 – 16 Small Plastic Shot Cups
Mini Loaf Pan or similar small pan
Sharp, Thin Blade Knife

BASIC GEL DIRECTIONS 

  • Spray all your molds with cooking spray and set aside.
  • Measure out all your ingredients and get your tools ready.
  • Pour your non- alcoholic liquid (juice, water, puree, milks, creams, etc.) into your saucepan, stir well and let this sit for a few minutes.
  • Place the saucepan on a burner, turn the heat to low and warm the mixture, stirring constantly, until the gelatin is completely dissolved. This takes about 2 to 4 minutes. Do not boil, it’s not necessary.
  • Remove the pan from the burner and, if the recipe calls for a package of dessert gelatin, stir it in.
  •  Next, quickly stir in your alcohol ingredient.
  •  Pour gelatin mixture immediately into whatever mold(s) you plan on using.
  •  Place in the refrigerator to set for at least an hour.
  •  You can then pour on additional layers, if any.
  •  Once all layers are set, you are ready cut, press out with a cookie cutter and/or release the elements of your cocktail gels and plate.

SPECIAL INSTRUCTIONS & TIPS FOR MOCHA ESPRESSO EDIBLE COCKTAILS

  • I used the small, plastic shot glasses for my molds to get the shape of a cup of coffee from a coffee house.
  • Start with the espresso layer first and do the mocha layer last. Save enough of the mocha gelatin to make your Gel Biscotti.
  • To make the small Gel Biscotti I reserved about 1/3 of a cup of the mocha layer and poured this into the small loaf pan. I tossed in the crushed Butterfingers, let it set then cut out small crescents with my knife. I then rolled the round edge in the cinnamon sugar mixture.

       
       GENERAL SPECIAL INSTRUCTIONS & TIPS

  • If you are molding in a cake pan, dip your knife blade in hot water and slide it around the edge of the cake pan. Do the same when you cut out the separate pieces. Use a flat metal spatula to lift your gel out of the pan.
  • Cookie cutters don’t need to be heated and silicone molds do not need to be heated to release either – but don’t forget the cooking spray before you pour your gelatin into any mold!
  • Most cocktail gels can be frozen, depending on the ingredients.
  • If you’re preparing these for a party that will have children present create some without alcohol simply by replacing the liquor with the same amount of a non- alcoholic liquid or puree of a complimentary flavor, BUT be sure to make the non-alcoholic ones look very different from the ones with alcohol.


Source: http://themartinidiva.blogspot.de/2015/11/mocha-espresso-edible-cocktail-recipe.html?m=1

 

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IMAGINE YOUR NEW COMFORT ZONE: ‘COFFEE EVER SO BOUTIQUE!’

IMAGINE YOUR NEW COMFORT ZONE: ‘COFFEE EVER SO BOUTIQUE!’

Chantal and Mike are a truly dynamic duo, one with a dream of starting a boutique coffee shop and the other with a zeal for eco-tiny house building. When these unique passions were combined to create Le Bon cafe, a wonderful and rare work of functional art was the result.

We first met Le Bon Cafe at the Tiny House Street Festival in Pink Hill, North Carolina where they were getting a huge amount of attention. At night, their stunningly crafted cafe lights up and becomes an alluring sight. Later we travelled to their hometown of Asheville, NC to find out more about the cafe and it’s construction as well as Mike’s tiny house company, Rolling Roots.

Impressively, the tiny coffee shop was actually created using about 75% recycled materials. The sustainability story of the tiny house is incredibly important to both Chantal and Mike, who are avid environmental activists and who aside from running a cafe and tiny house building company are also behind the Bolivian Amazon Land Trust Alliance. Naturally, all the produce from the cafe is sustainably sourced and organic wherever possible. Le Bon offers discounts on coffee to people who bring their own re-usable cups and the cafe is even towed around using a truck which runs on used vegetable oil.

Although the cafe is based in Asheville, it frequently travels to events outside of the area. One of the major benefits to owning a business on wheels is that it can easily be moved to where the people are and Le Bon can always find itself in the heart of the action. There’s no question that the design of the shop turns some heads wherever it goes.

Inside the tiny house is the workings of a fully functional cafe. The layout is well designed to allow for service on both sides of the cafe and fast efficient workflow inside.

Mike and Chantal are an inspiring couple and together are doing some incredible things in the world, from saving the rain forrest and it’s creatures, to building tiny houses and making sure people have a very good cup of coffee.

Source: http://www.livingbiginatinyhouse.com/incredible-tiny-house-cafe-true-work-art/

 
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Posted by on November 18, 2017 in coffee

 

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 “Wicked Game” 

 “Wicked Game” 

I Wanna Fall in Love” is a song written by Buddy Brock and Mark Spiro, and recorded by American country music artist Lila McCann. It was released in September 1997 as the second single from her debut album Lila. The song reached number 3 on the Billboard Hot Country Singles & Tracks chart in February 1998[1] and number 1 on the RPM Country Tracks chart in Canada.

 
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Posted by on November 18, 2017 in theme song

 

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EVERY SO OFTEN MY DREAM BECOMES A REALITY…

EVERY SO OFTEN MY DREAM BECOMES A REALITY…

Homemade Blueberry Sauce

Homemade Blueberry Sauce comes together in just a few minutes. It's perfect for pancakes, ice cream, cheesecake and so much more!

Homemade Blueberry Sauce comes together in just a few minutes. Try a spoonful with your morning yogurt or spooned over a stack of fresh, hot pancakes for a delicious treat!

It’s not quite spring here in Ohio, but this weekend’s ample sunshine could have definitely fooled you into thinking we were well on our way to blooming tulips and bike rides. However, one step outside, made you quickly realize that the air is still pretty darn cold, but all the sunshine had me craving spring flavors and luckily our fridge was stocked.

As I’ve mentioned before, we subscribe to the grocery delivery service, Door to Door Organics, and earlier this week, I accidentally ordered far too many half-pint containers of blueberries. I blame it on drowsily adjusting my order at 2 o’clock in the morning while we were up with our sick little babe.

I thought about freezing the blueberries for smoothies or snacking, but realized I already had several frozen bags in the freezer. Since I had no plans of eating blueberries with every meal, I decided to whip up a batch of homemade blueberry sauce for our Sunday morning pancakes. And since I doubled the batch – see I told ya, I ordered way too many – we have plenty leftover.

Homemade Blueberry Sauce comes together in just a few minutes. Try a spoonful with your morning yogurt or poured over a stack of pancakes for a delicious treat!

Homemade blueberry sauce comes together on the stovetop in less than ten minutes with just a few staple ingredients: fresh or frozen blueberries, water, sugar, lemon juice and cornstarch. And it’s absolutely delicious spooned over just about anything from pancakes and waffles to ice cream and cheesecake. We also love stirring a spoonful into vanilla, Greek-style yogurt with a sprinkle of granola for fun and tasty afternoon snack.

Whether you’re serving this sauce up with breakfast, dessert or a midday snack, it’s sure to please the blueberry lover in your life and get you in the mood for spring!

If you’re looking for more breakfast ideas, be sure to check out my Olive Oil Banana Walnut Muffins and these incredible Lemon Raspberry Scones.

This Homemade Blueberry Sauce post was updated from the archives. It originally appeared on My Baking Addiction in 2011.

Homemade Blueberry Sauce

Yield: about 8 servings

Prep Time: 5 minutes

Cook Time: 5-10 minutes

Total Time: 15 minutes

Print Recipe

Ingredients:

  • 2 cups fresh or frozen blueberries
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
  • 1/2 teaspoon vanilla extract
  • Zest of 1 lemon (about 1 tablespoon), optional

      Directions:

      1. In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.
      2. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.
      3. Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
      4. Remove from heat and gently stir in vanilla and lemon zest.

      Notes:

      • The amount of sugar that you use will depend on the sweetness of your berries, simply adjust the amount to suite your taste.
      • If this sauce is too thick for you, slowly add in water until you reach the desired consistency.
      • No lemons on hand? This homemade blueberry sauce recipe tastes really great with orange juice and zest.

        source: baking 

        • withanaddiction.com

         
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        Posted by on November 17, 2017 in breakfast

         

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