Saturday, June 11, 2016

Oh, Poor Me! (Breakfast Treat #1)

     Oh, alas and alack!  I'm out of powdered coffee creamer and the corner store only had high-test real cream, which is too rich and which I never manage to use up before it turns and has to be put down from a safe distance lest it kill us all.

     So all I have to lighten my coffee this morning is...vanilla ice cream!  The good kind, with real milk, sugar and cream in it.

     Oh, the horror, the awful privation, etc., etc., hahahah!  


Guffaw in AZ said...

We use half and half. Roomie here also believes this to be the proper coffee/creamer mix!
So, it rarely goes bad.

Had a Costco-sized powdered creamer container once. (I happen to like it)

Good on you with the ice cream! Try chocolate next time...


Roberta X said...

Ah, instant mocha! That's a great idea!

H'mm, I may have to freeze up come coffee cubes for that and enjoy it iced -- I very much enjoy iced coffee in the summer, but it does take some prep work to ensure you won't ruin it with plain-water ice.

Bruce said...

As the curmudgeon I've turned into, I say coffee is ruined, just ruined, by the addition of milk, cream and or sugar in any of their real or artificial guises. A mild roast blend, strong but not bitter, made in a filter pot like the Chemex is perfect. YMMV.

JayNola said...

This seems like a perfectly valid excuse to keep a half gallon of good vanilla in the freezer at all times. "It's for the coffee!" You could melt it in the microwave to keep from over cooling the coffee.

rickn8or said...

Improvise, adapt and overcome!

Anonymous said...

I like Half & Half in my coffee, and it's the difference between a good breakfast and a great omelette. One option is to buy a box of H&H single serves, like you see in restaurants. A box keeps forever in the fridge.


John in Philly said...

I haven't used cream or sugar in my coffee since my days in the Navy.
The vanilla ice cream suggestion sounds like a perfect way to transition back.