· I’ve been a little obsessed with pumpkin lately. It started with a blistering pumpkin spice latte. Then I tried making it at home. I have never had a worse cup of coffee in my life. I also made pumpkin spice cinnamon rolls. As cinnamon rolls, they were quite good, but the pumpkin flavor was lacking. · A friend of mine didn’t have cheesecloth and used coffee filters instead, and she was able to get the Greek yogurt consistency that she wanted. I tried it that way too, and it worked just fine. · I find that few things are more cheerful in the damp cold days of February than looking back to pictures of the enthusiastic garden in June. I love to have my hands in the soil, feed the compost, watch little sproutlings grow, and feel the hope that a packet of seeds brings. As you can see, my compost system is made of upcycled pallets. I add fruit and vegetable scraps from my kitchen, egg shells, coffee grounds (of course!), small weeds, plant trimmings, shredded paper, leaves, and grass clippings to my “new” pile. I love to have my hands in the soil, feed the compost, watch little sproutlings grow, and feel the hope that a packet of seeds brings (I also have a post on how I get seeds for free!). · With coffee grounds being a convenient and effective compost material, the partnership was set in motion. When making a customer’s coffeeorder, Coffee Club baristas prepare a “puck of grounds” for espresso, an evenly spread layer of coffee grounds filled into a portafilter. Some pass down fine china, antique furniture, jewelry, or books; some pass down treasured recipes for others to enjoy. I was honored to be given a special family recipe for a conserve.
