October might belong to pumpkin spice, but not everyone is reaching for a pumpkin spice latte. For me, the real seasonal treat is experimenting with coffee at home, especially when a demanding workday calls for something a little more enjoyable. October 1 is National Pumpkin Spice Day, but I’m not particularly into pumpkin spice. My wife is a fan, and we share a passion for coffee. I started drinking coffee in law school because there were plenty of nights when studying went later than I expected. That habit followed me into my career as a lawyer, where early mornings and long days made coffee an easy way to hit the ground running. From Coffee Fuel to a Creative Break At first, I stuck with classic drip coffee, and I still drink plenty of it! Over time, though, I started making more interesting coffees at home. When I’m in the middle of legal analysis, preparing for court, or working through something particularly tedious, it’s nice to have a fun drink to look forward to. We have a small espresso machine, which has given me the chance to experiment with cappuccinos, lattes, and espresso. I’ve also gotten into making cold brew, which has become one of my favorites. Cold Brew Without the Fancy Equipment When I first thought about making cold brew, I assumed I’d need elaborate equipment. It sounded much more complicated than it actually is. I eventually discovered that a regular French press can work incredibly well. All I do is put coffee and water into the French press and let it sit for about 24 hours. The result is a smooth, refreshing coffee that’s ready to go in the refrigerator whenever I need it. I especially like having cold brew available when I’m preparing for court or spending a couple of hours working through something that requires a lot of concentration. It feels like a small treat in the middle of an otherwise demanding day. A Favorite Unlocked I’ve experimented with plenty of different flavors, even though pumpkin spice isn’t really my thing. My favorite is lavender. I tried a coffee with lavender simple syrup at a coffee shop once, and I immediately liked it. Caramel would come next, followed by chocolate. Most of the time, though, I drink my coffee without sugar. On weekends, I’ll give myself a little extra treat, while my wife definitely prefers her coffee on the sweeter side. For me, that’s what makes coffee so enjoyable! Sometimes, a familiar cup is enough, and sometimes, adding a little lavender turns an ordinary workday ritual into something worth looking forward to. Cheers! Here’s the Coffee I Reach for Instead PUMPKIN SPICE ISN’T MY THING.
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SQUASH CASSEROLE A Taste of Home
INGREDIENTS
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2 tbsp salted butter
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1/2 tsp black pepper 1/4 tsp crushed red pepper 3/4 cup shredded cheddar cheese 1/4 cup shredded Parmesan cheese 18 butter crackers, crushed and divided
1/2 yellow onion, julienned
1 tsp salt, divided
2–3 yellow squash, cut into 1/4-inch discs, about 4 cups
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3 cloves garlic, minced
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2 eggs
1/2 cup milk
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1/2 tbsp fresh parsley
1. Preheat oven to 350 F. 2. In a large skillet over medium heat, melt butter, add yellow onion and 1/4 tsp salt, and sauté until tender, about 6 minutes. 3. Add squash and cook until al dente, about 5 minutes, then add garlic and cook for 2 more minutes. 4. Transfer cooked veggies to a casserole dish. 5. Beat eggs with milk, parsley, remaining salt, black pepper, and red pepper flakes, and pour into casserole dish. 6. Add half the crushed crackers and cheddar to a bowl and mix well. 7. Stir mixture into the casserole dish, then top with remaining crackers and Parmesan. 8. Bake for 45 minutes and let cool before serving. DIRECTIONS
- Alex Weatherby
404-689-1287 · WeatherbyLawFirm.com
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