Cold-y Toddy!

Get it — Cold-y Toddy? See, we live in Mississippi where most people — unless they wear Mississippi State‘s maroon and white — go around saying “Hotty Toddy” instead of “Hello! How are you today? Fine? Great! Me, too.” You also know we live in Mississippi because everything I write about begins with football and because I know — doesn’t everybody? — that it’s 58 days until the first SEC football game of fall 2015 , which non-coincidentally also is Nick Saban‘s first 2015 effort To Take Over the World. He won’t rest until it’s done.

However, Nick Saban did not enjoy a shot of freshly made Toddy this morning, as I did. I’m assuming he didn’t, anyway. At least I can safely suppose that he didn’t drink a shot of fresh Toddy this morning that was made by ME.

Coffee on Windowsill

Toddy is the name of a company, brewing process and also the coffee itself. In 1964, a chemical engineering graduate named Todd Simpson discovered the age-old technique of cold-brewing coffee to produce a liquid coffee concentrate. He developed and patented a convenient way to make the concentrate, and the family-owned and -run business is still in Fort Collins, Colorado, 51 years later. While potent and silky strong, liquid coffee concentrate is less acidic than coffee brewed with hot-water methods. You can reconstitute the concentrate with hot water at a ratio of 1:2-3 for a steaming cup of morning wake-up, but that’s only for wimps who are afraid of the real thing folks who don’t like their coffee bold and complex. No, don’t waste your Toddy trying to recreate … you know … actual coffee, because Toddy’s true genius reveals itself in cold coffee drinks. That’s when its smooth richness combines with creamy milky sweetness over ice cubes for one perfect summer-afternoon refresher.

Toddy is easy to make at home. For about $40, you get a clear glass carafe with white plastic lid, a white plastic brewing container with removable handle, a 412hSp3lRXLrubber stopper, two reusable filters and the instruction guide/recipe booklet. Put the stopper in the hole that’s in the bottom of the brewing container, dampen a filter and put it over the stopper, place the container over the decanter, layer coarsely ground coffee with fresh cold water in the container (measurements in instruction guide) and let sit for 12 hours. Pull the stopper out, and when the concentrate stops dripping in the decanter (usually only a minute or two), remove the container, top the decanter with the lid and store in the refrigerator for up to two weeks. But it won’t stay there that long.

Here are a few Toddy hints I’ve learned over the years:

  • Make it at night to enjoy a fresh shot in the morning.
  • Buy inexpensive whole beans and grind them/have them ground at the store on the coarsest setting possible. You’ll wear out your nice at-home burr grinder by doing a pound of beans at one time.
  • Don’t use flavored beans. The added oils will gum up the filter.
  • Lay in a supply of filters and stoppers by ordering a bunch at once.
  • Either clean the decanter, lid and brewing container in the dishwasher or simply rinse and scrub with hot water to avoid soap residue.
  • The cold-brew concentrate makes an impressive gift. Pour some into a wide-mouthed glass canning jar with a two-part metal screw-on lid (trying to avoid using the patented “Mason jar”) and add a burlap bow. I’ve actually never done this because I only thought of it just now, but it sure sounds like a nice idea.

So the next time you’re in Mississippi and somebody yells “Are you ready?” at you, reply with “Coldy Toddy, gosh almighty!” and see what happens. No, really, don’t do that. Just say “Roll Tide.”

Spelling and other lessons

The Scripps National Spelling Bee, that annual competition where focused & determined youngsters prove yet again that they are way smarter than the rest of us, was held recently. For the second consecutive year, two spellers tied for first place. Gokul Venkatachalam, 14, spelled “scherenschnitte” and Vanya Shivashankar, 13, spelled “nunatak” for the win. They outlasted almost 300 opponents who got eliminated after heartbreaking misspellings.

I can’t even spell “misspellings.”

However, I do have a connection to this year’s contest — popular national contestant and Mississippi first-place champion Dev Jaiswal was one of the spellers in my disastrous first-and-only attempt at being a spelling-bee pronouncer. And before you say “Oh, I’m sure it wasn’t that bad” & “You’re being too hard on yourself,” please note that I have never ever ever been asked back. The truth is that, unlike the young spellers, I was unprepared & thought I could muddle through without much effort. To anyone else who’s asked to pronounce at a spelling bee: YOU CAN’T MUDDLE THROUGH. When the organizers gave me the words I’d have to pronounce and use in sentences a couple of weeks before the bee, I glanced through it and didn’t notice anything too intimidating. I should have looked harder. It was obvious, though, that unlike me, Dev and his co-contestants had approached the bee properly since we quickly zipped through the list — despite my increasingly stumbling pronunciations because WHERE THE HELL DID THESE WORDS COME FROM & WHY HAVEN’T I SEEN THEM BEFORE? — and had to call The Office Spelling Bee Folks for new words. After my failure was complete and avoiding the kind yet sorrowful eyes of the judges, I slipped out quietly and vowed to immediately counteract my poor performance with fried sugary doughnut goodness prepare better in the future.

Thankfully, Dev apparently wasn’t as scarred by that experience as I was. He’s overcome the disadvantage of having me pronounce his words and gone on to become a spelling-bee celebrity. CNN even called him “The inDEVatigable Jaswal” and reported that although he didn’t win, his smile and graciousness earned him a standing ovation. And autograph requests. Autograph requests!

So, to conclude, this young man now has taught me 1) to do your best and 2) to be OK with whatever your “best” is. T-H-A-N-K-S, Dev. (“Thanks:” — plural of Middle English thank, from Old English thanc thought, gratitude; meaning “kindly or grateful thoughts;” used in a sentence as “Thanks, all of you spellers, for showing us what’s really important.”

It’s not a Southern party unless you’ve got …

Here in the South, we are in the middle of that lovely season when every day week DSCN3432there’s a tea or reception or shower or some other similar gathering where you show up and bless everybody’s hearts profusely and come away with 1) a new egg salad recipe, 2) details from Person A on where she bought those adorable shoes and 3) details from Person B on what Person A did after she bought those adorable shoes and who she did it with. And there are at least two food items that MUST be present to make it an official DSCN3435Southern party. Both of those items are in this photo. Southerners were raised on
these two items; non-Southerners have never heard of them and don’t really understand them. Can you spot them in this photo? Bonus points if you can name the Muscle Shoals, Alabama, party classic that is not present in this photo but no Muscle Shoals tea/shower/reception is complete without. The flower arrangement is essential Southerness, too. Sadly, my mother did not bestow upon me the love-of-gardening gene and all I know is that this arrangement has some green leaves and pretty flowers and looks really nice? On the other hand, I can tell you every single detail about every single food item on that table. Priorities! But also possibly the reason my jeans seem to have a little trouble zipping up lately. Sigh.

An eggs-cellent adventure

DSCN3285

Spring breezed through the kitchen today when husband John Pitts politely wondered if perhaps I might possibly scramble him some eggs to fortify him for his wintry trek to work this morning. (I actually cook — I mean turn-the-oven-on-and-cause-pots-and-pans-to-become-dirty cook — about once a week and he’s always careful to use this one opportunity thoughtfully.) He had told me a couple of days earlier that he had brought some farm-fresh eggs home from his office and, as with most cooking-related topics, I nodded and said “Oh, that’s nice” while at the same time wondering if I could sneak yet another Amazon box past him and if it was Annalise or Frank (or maybe BOTH of them???) who killed Rebecca. You know — important stuff. But this morning, with ice creaking outside and gray snowy light filtering in and SCHOOL CANCELLED YET AGAIN, I was more than happy to do the wifely thing and cook my husband some food. And I’m glad I did, because when I opened this box of real honest-to-goodness eggs from honest-to-goodness chickens who walk around on the honest-to-goodness ground as nature intended, it was as if we time-traveled to the middle of April, with sunshine and flowers and butterflies and all things spring. Thanks, nature. We needed that.

Winter in Mississippi

iceThis is winter in Mississippi. North Mississippi, I might add. And if this is all of winter we get for the year, I’ll be happy. Also: I took these photos only about two feet from my front door, because that’s the sort of tough and no-holds-barred investigative journalist I am … one who doesn’t like to get cold. Also no. 2: Can you tell that I just discovered the Picasa collage feature? Sweet!