|Had several things I'd thought of posting for Carnival of the Recipes, but I'm outa time. let this stand in:
Recently, I've been using a rather full-bodied dark roast coffee. Rich flavor. But it needed... something.
Atop coffee grounds before brewing: a few scrapes of freshly-grated nutmeg. (Addendum: DO NOT use pre-ground sawdust packaged as "ground nutmeg". *spit* You really might as well just use sawdust. Old sawdust.)
Very nice. Adds a distinct high note that is a nice addition to the dark roast coffee.
S'all, folks. Have to stagger off to "St. Mattress Cathedral" now to dream of The Holy Brew.|