Sparkling mint coldpress coffee


Summer Sunday mornings are one of life’s luxuries. We’re all together and while the boys sleep a little later, I get breakfast ready. We have a lovely little bakery down the street and so today I picked up some treats. 

My treat is caffeine 😉

I have been spending a ridiculous amount of money on coldpress coffee lately. It’s far less bitter and acidic since it never touches heat, which means a lot of noncoffee drinkers even enjoy it. 

If you’re not familiar with coffee, just know that “cold press” or “cold brew” uses a steeping technique vs “iced coffee”, which is typically brewed normally (hot) and then poured over ice. In both cases, the strength of the coffee is usually doubled as it gets water and ice added after it cools.

I’ve been playing around with the ratio and this morning tried a couple tweaks based on reading about coffee trends.  The nice part is that if it’s too strong for one drinker, you can simply add more water. 

These flavors are a riff on mint juleps. I normally drink black coffee, but found this really was better with the muddled sugar/mint. Feel free to sneak in some bourbon 🙂

Sparkling mint coldpress coffee

  • 8tbsp ground coffee
  • 3c still water
  • Sparkling water
  • Handful mint sprigs
  • Sugar
  • Milk, cream (as you enjoy)

Pour water over coffee grinds in french press. Steep for 12 hours in fridge. Press coffee. Muddle 2-3 mint sprigs with 1tsp sugar. Pour 4 oz of coffee over and stir to combine. Top with sparkling (2oz if you prefer strong coffee). Top with ice and milk, cream as desired. This is roughly 8 cups of coffee total.

Indonesian noodles (farm share recipes)


These few weeks of summer are my favorite time of year here in Minnesota. Sunny, warm, time on the lake and fresh vegs! We are members in a CSA farm share and I love the weekly offerings, it has taught me a lot about what is truly “local” and the challenges of modern, sustainable farming.

When I saw the unique shape of the cabbage, I knew I needed to make something to showcase it. You’d never find something this “odd” on a grocery store shelf!

Indonesian noodles

  • 1lb fettucini 
  • 1lb protein (sliced sirloin is my boys’ preference, but shrimp and tofu work great)
  • 1 onion, sliced
  • 2 cloves chopped garlic
  • 3 carrots shredded, or use matchsticks precut about 1/2c
  • 1 green cabbage, shredded (or sub in coleslaw mix for cabbage/carrots)
  • 3 green onions, chopped
  • 1/3c soy sauce
  • 4 tbsp veg oil, divided
  • 4 stalks celery, chopped

While noodles cook, saute protein in 2 tbsp oil. Remove to bowl. Heat  remaining oil and add onion, celery and carrots, cook 3-5 min until just browning. Add garlic and cabbage, cook another 3-5 min. (If you use the coleslaw mix, just give the onions and celery a headstart before adding it). Add noodles and protein to veg mixture, toss in soy sauce and top with green onions.