Please Pass the Salt


I'm a research scientist who pretends to be a cyclist and sometimes a runner. I also have cystic fibrosis.

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May
03
What we’ve been up to lately…

Yesterday, we went to a friends house and roasted coffee, 

enjoyed the beautiful evening, and looked at the moon through a telescope.

We’ve also been gardening.  Here’s a picture of the whole garden:

Here’s a picture of the delicious lettuce Matt grew:

And our darling “senior” dog Sadie, in an effort to do something puppy-like and cute, hid halfway under the bed the other day.  Just her front half.  When we called her name, she pretended she was invisible in her half-hiding place.  She did this for an entire hour.  After awhile, we started to wonder if she was ok under the bed.  It turned out she was stuck and we had to lift up the bed to free her.  Under the bed used to be her favorite special hang out spot.  Guess she forgot how to crawl out from under it.


This post has 0 notes and tag: # dogs # garden # coffee .

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December
17
OBSERVATIONS ON SELF-ROASTED COFFEE:

1. Raw beans smell like grass. Or hops, as Matt says. Also smells like raw, dried beans/peas/lentils that have just been rinsed. 

2. Roasting coffee beans is a delightful experience for the senses. The closest approximation to the smell that I can come up with is like popping your own popcorn. The smell is comforting and delicious. The sound is a little like popcorn as well, but not as loud. We roasted about 30 seconds past “first crack” (medium roast) and the beans all make a pop sound like popcorn at first crack.

3. The smell of fresh roasted beans is unlike any coffee bean smell you’ve ever smelled. Once upon a time, the whole and roasted beans you buy at the store or a coffee shop probably used to smell like this, but the fragrance is fleeting and linked to freshness and probably the fresh roasted smell is gone before you even buy the already-roasted beans. 

4. The delicious fresh roasted smell is amplified by grinding. Again, like no coffee smell you’ve ever smelled. More nutty maybe and less mellow and entirely intoxicating.

5. I brewed French press just now and the taste is a tamed down version of the incomparable fresh-roasted, just-ground smell. For about 15 minutes. Then it mellows a bit and resembles the flavor you’ve probably come to love from your favorite store bought bean, but still more potent and way better. Tomorrow I will try espresso with the beans.

6. I’m not sure I’ll ever be able to experience the same joy from a store-bought coffee bean again because the taste and experience of self-roasting was so delicious and rewarding.

OBSERVATIONS ON SELF-ROASTED COFFEE:

1. Raw beans smell like grass. Or hops, as Matt says. Also smells like raw, dried beans/peas/lentils that have just been rinsed.

2. Roasting coffee beans is a delightful experience for the senses. The closest approximation to the smell that I can come up with is like popping your own popcorn. The smell is comforting and delicious. The sound is a little like popcorn as well, but not as loud. We roasted about 30 seconds past “first crack” (medium roast) and the beans all make a pop sound like popcorn at first crack.

3. The smell of fresh roasted beans is unlike any coffee bean smell you’ve ever smelled. Once upon a time, the whole and roasted beans you buy at the store or a coffee shop probably used to smell like this, but the fragrance is fleeting and linked to freshness and probably the fresh roasted smell is gone before you even buy the already-roasted beans.

4. The delicious fresh roasted smell is amplified by grinding. Again, like no coffee smell you’ve ever smelled. More nutty maybe and less mellow and entirely intoxicating.

5. I brewed French press just now and the taste is a tamed down version of the incomparable fresh-roasted, just-ground smell. For about 15 minutes. Then it mellows a bit and resembles the flavor you’ve probably come to love from your favorite store bought bean, but still more potent and way better. Tomorrow I will try espresso with the beans.

6. I’m not sure I’ll ever be able to experience the same joy from a store-bought coffee bean again because the taste and experience of self-roasting was so delicious and rewarding.


This post has 5 notes and tag: # coffee # coffee roasting .

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March
16
I’m giving serious thought to cutting coffee out of my life in hopes it will improve my acid reflux symptoms.

I take a beefy proton pump inhibitor (60mg Kapidex) so there’s not much left to do on the medication front.

I’m still not for certain if my stomach issues are acid reflux related or due to my enzyme switch. As a card-carrying PhD, the obvious thing to do is an experiment in which I eliminate the variables for one (reflux) and see if I feel any different. If I don’t, then maybe I need to try a different enzyme.

Now the choice… to go cold turkey or wean myself onto tea first?

I already took a step in the direction of transitioning to tea this morning. Considering cold turkey tomorrow…

I’m giving serious thought to cutting coffee out of my life in hopes it will improve my acid reflux symptoms.

I take a beefy proton pump inhibitor (60mg Kapidex) so there’s not much left to do on the medication front.

I’m still not for certain if my stomach issues are acid reflux related or due to my enzyme switch. As a card-carrying PhD, the obvious thing to do is an experiment in which I eliminate the variables for one (reflux) and see if I feel any different. If I don’t, then maybe I need to try a different enzyme.

Now the choice… to go cold turkey or wean myself onto tea first?

I already took a step in the direction of transitioning to tea this morning. Considering cold turkey tomorrow…


This post has Notes and tag: # acid reflux # cystic fibrosis # coffee # caffeine-free .

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September
15
Poor Yorick’s Makeover

There is a coffee shop next door to the main library on campus called Poor Yorick’s, which I frequented a lot as a grad student.  It was halfway between all three places on campus I had to be: chemistry building, the electron microscopes, and the freshman chemistry teaching labs.  Early on during grad school, I would get coffee with classmates in between our classes and the labs we taught.  When I was no longer teaching labs, a friend and I used to eat our lunches at the little tables outside the library/coffee shop in the shade.  And then when I was dating my husband, we would meet for coffee at random times of the day when he was still a student and drink espresso together outside. 

 

 

Here is a picture of the oh-so-romantic concrete wall we would sit together on…me going crazy from grad school stress; him relating a story about smashing his head open on a doorway and bleeding everywhere, or another tale of no one ever wanting to sit by him in class, or being hit while riding his bike on campus by a girl whose response was “Sorry!  I was eating my ice cream!” or the legitimate debate-ending comment to him during a class discussion “You wouldn’t understand because you’re not a girl.”  Oh, the good old days…  The coffee was cheap and shockingly good.  They even had cinnamon flavored syrup to add to your beverage…and not the cinnamon roll kind, but the spicy cinnamon chewing gum kind.  Apparently that has gone by the wayside at all coffee shops I’ve been to in the last few years…

This summer, Poor Yorick’s got a makeover, presumably because it was always so crowded and needed expansion.  But now that I’ve been inside, I think it was to keep up with the changing times of technology and learning.  Poor Yorick’s is now totally open to and connected with the library.  It is gigantic with a really artsy-looking coffee bar and lots of seating, complete with plugs for your laptop, etc and everyone in there is studying in the new, not-so-quiet, need three electronic devices going at once, way.  It’s like a Starbucks.  In fact, the whole first floor of the library (which I’m guessing is no longer a quiet zone) looks like a ritzy coffee shop.  Even the library’s main desk looks like it belongs in a coffee shop.  I guess learning now happens in a social, WiFi-connected environment with lovely wood flooring and chic light fixtures. 

It really looks quite lovely and had I not been going to the coffee shop for six years and didn’t have memories of the daily grind of my life at that time connected with its former look, I would really like it.  Also, somehow the baristas are much slower now. 


This post has Notes and tag: # coffee # nostalgia # Texas A&M .

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June
26
Starting my day with a piping hot cup of hydrogen…

Starting my day with a piping hot cup of hydrogen…


This post has Notes and tag: # American Chemical Society # coffee # espresso .

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