by Sheila Adams 

I was invited to a gentleman’s home for dinner, and understood that he is a gourmet cook.  In fact, he served a lovely meal:  avacado and crab salad, prawn stir fry with pea pods and apricots and grapefruit sections, etc. 

Then for dessert came a misread recipe:
A hot fudge Sundae, with carmelized toasted pecans,… and on top of it he added used coffee grounds right from the filter!  When I responded with -some- displeasure, he defensively showed me the recipe.  It said, to “top off the dessert with (a cup of) freshly ground coffee.” 

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