This thread is definitely getting some mileage... Evaluating and recommending coffee, especially grading outlets that brew it is a nearly impossible task: Consistency in roasting coffee is the main thing that sets a master apart from the run of the mill roaster. Good espresso is almost always a blend of beans from different parts of the world all contributing to a certain aspect in the finished cup. The finished flavor of the combined beans is controlled by the taste buds of the roaster that does the blending. So the first challenge is finding a flavor profile that you like. The next challenge is getting that same flavor the next time they blend a batch for roasting. It's not too tough if their supply of green beans is large enough that they can simply follow a ratio of this bean and that bean the next time they blend from that stash of beans; they follow a recipe. The thing that sets the great roaster apart from the typical is the ability to achieve the same flavor profile when new beans come in from the growers. Simply using the bean from the same variety, even the same farmer, is not a guarantee because growing conditions alter the flavor of the bean from season to season. The master roaster must be able to tweak the recipe, and at times even introduce an entirely new varietal into the mix, in order to achieve the same flavor. This is no easy endeavor! So saying, "I like Luigi's espresso roast from ACME Roasters" is no guarantee that it will taste the same the next time you buy it. Add to this the short life span of a roasted bean before huge flavor differences occur (2 weeks max), the ability or lack of ability to properly grind and brew the stuff, the quality of your water, etc, etc- coffee is a very crazy culinary world of variables. I pride myself in having a very good knowledge of the subject, over twenty years of personal experience and pursuit, a ridiculously expensive set of brewing equipment; and I am constantly disappointing myself in my own ability to make a great cup of coffee. Espresso is the hardest. Even with pro equipment worth several thousand dollars and all of my skill, I think I can safely claim an 80% to 90% success rate in preparing what I consider a perfect shot. To get a success rate that consistent takes an almost insane degree of passion and concentration. There are definitly some exceptions but I find it so hard to buy a decent cup of coffee, I usually don't. To repeat what I said earlier about the genious of Starbucks- their roasting style is the best one for producing consistency regardless of the person preparing it, assuming that person has a modicum of training. The delicate nature and subtle nuances of a light to medium roast is traded at Starbucks for a robust, almost singular monotone flavour. I don't like the stuff but I understand so many that do, because of the consistency and lack of surprise. Follow your nose and your tastebuds. Not every flavor appeals to every person. Consider Liver and Onions for instance... michaelp Here is a link that might be useful: the prize...

GOOOOOD MOOOOORRRNNING LADIES!!!! I'm freezin' my keester off here....it's in the low 30's. Our fruit trees have tons of buds on them......we covered the orange tree in the yard and hope it's ok. The others are in big pots sitting on old lawn mowers (that have had the motor removed) so they can be rolled in and out of the greenhouse for times like this. I think I'm staying inside today.....been trying to hold off on getting a cold/flu or something.... Sally, You are doing excellent for even thinking about walking 5 times a week....and for 2 miles???? You go girl!!! You are indeed fortunate to be able to have a home Bible Study with your friends. I think having home/personal Bible Studys with friends puts a special bond to a relationship. Keep us posted about your teen neighbor's project, ok? How wonderful that she's interested enough, and feels comfortable enough, to ask for your help. Hey Rosa! And, just what's wrong with pink?! lol I keep saying I'm going to get me an embroidery machine so I can play like you do, but I haven't yet. It won't bother me if your white bow sits there til next Christmas....as long as it doesn't bother you. @:) It's nice to have those big windows and get natural light, isn't it? I have 3 sliding glass doors in the living room, one back where I have my sewing area....this one faces north, has vertical blinds and a bunch of bamboo growing outside all along that side of the house, so it doesn't get too bright.....makes it nice. I used to go with my DH and his friend when they would practice for their golf league. I never was any good at it and didn't really enjoy it, but I liked walking around the golf course.....this was waaaaaaay back when. Hi Deanna! How are things going for you and your DH? Don't you think you need a second machine for times like this? Get a good used one or something....it isn't healthy to be without a sewing machine! Good idea about the light hand weights....maybe a can of veggies in each hand???? Maybe the days I don't get outside to walk, I could do that in the living room while watching TV. I used to enjoy yoga so much, but now my body won't let me do a lot of the positions....plus, getting down on the floor and then getting up is a major problem. @:) Sunbonnet Sue Girls Gone Wild on Spring Break is almost completed and should be ready for showing in a day or so. I think she's tastefully bawdy..... Don't worry about what your sewing area looks like...I'll always win that prize! SharonG/FL

The coffee soap in the mugs looks awesome, I also had big saucers with mine, I sprinkled some whole coffee beans around the saucer and in the mug once everything was assembled then wrapped in cello with raffia. I just started making some grubby soap loafs, they are awesome as well. Made a strawberry jam loaf, first took clear glycerin and added cranberry seeds, red dye and a excellent new strawberry jam FO I purchased, I let the soap set up then cut in huge chunks (they really looked like strawberries) then embedded them in goat milk soap, let it set up partially and heated some more goat milk, let it thicken and just started drizzling on loaf, then eventually I popped the loaf out and drizzled more goat on it so it could run down the sides, then I took some of the orginal red glycerin that I saved reheated and let it thicken some then kept drizzling it on top. It looks great, looks like real strawberry jam on top and drizzling down everywhere. I am going to make a Orange Creamcicle next, using a orange glycerin loaf and smothering it in goat etc. Oh well, just thought I would share this with you. I actually should not be experimenting with anything else with all the shows I have to get ready for but I can't resist, sometimes I get tired of doing the same old thing. By the way, I am going to make 1LB loafs of the grubbies and sell them whole with homespun tied around them to my gift shops and at shows. I think I will call it "Grubby Kitchen Loaf". Wouldn't they look cool on a cutting board or piped tray on counter so you could just slice some as needed :o) See ya later Elle

This happened to me. In my younger days, I had a desk job and drank several cups of coffee a day. On Saturdays, I might sleep a little later and did not drink mcuh coffee. Often, I had no coffee on Saturdays. I began to experience a sick headache on some Saturdays and it would not correct until I vomited. After that, I was ok. It was caffeine withdrawal and I had not recognized it. Those headaches went away after I began to limit my caffeine intake during the week and starting on Wednesday, tapering back to very little by Friday. I switched to caffeine free soda. I do have caffeinated drinks on occasion, but do not consume it on a regular basis.