I am thoroughly caffeinated

Seattle’s Best provided product for review for this post.

Waaaaay back at the beginning of the month, after I told you about the Nice & Icy Creamy Caramel Toffee-Coffee Supreme, my friend Brook told me I should try her method of making iced coffee. Little did she know that Seattle’s Best had also sent me some of their coffee and instructions for making iced-coffee concentrate! And so I did indeed try Brook’s iced coffee!

First I brewed up some concentrate.

Like this:

The Seattle’s Best instructions say to add 1 part coffee to 3 parts water over ice, but I found that to be pretty strong. And also who needs water when you can follow Brook’s instructions, which go like this:

The first thing you need to know is to always used sweetened condensed milk. Always. The second thing you need to know is that mixing caramel sauce with sweetened condensed milk and half and half makes amazing coffee creamer and mixes better into the iced coffee. … The third thing you need to know is that Sonic has amazing ice that they will sell to you by the bagful and which you will never regret purchasing for this purpose.

I did not use Sonic ice (even though I drive past Sonic twice a day, at least) and I used fat-free condensed milk and 2% milk instead of full-fat and half-and-half because I’m watching my girlish figure. And I may have accidentally poured in far too much of the sweetened condensed milk, because my corneas have been vibrating for the last 27 minutes.

I know a fair number of you are veteran coffee drinkers, so you’d probably be more adept at making your iced-coffee concoctions and not leave yourself with a sugar/caffeine buzz strong enough to power a small automobile. So how about you leave a comment on this post, and at noon on Wednesday, July 24th, the ol’ randomizer will choose a name to send a “Hot Iced” gift set to, courtesy of Seattle’s Best. What’s in it? Lots of stuff! Stuff like:

A one-month supply of Seattle’s Best Coffee (4 bags!); a Seattle’s Best Coffee Tumbler; a Seattle’s Best travel mug; a little one-cup Melitta pour-over coffee brewer; and a very cute coffee scoop to measure the perfect amount of coffee.

And so to recap: Too much sugar makes me twitchy, and you could win your own Adri won a Seattle’s Best kit! Yeah! I’ll be running laps around the basement if anybody needs me.

Concerts, poor decisions and wildlife. And a menu plan.

We saw a lot of strange stuff this weekend.

Stuff like Wayne Coyne of The Flaming Lips.

And then after the show we saw a guy laying on the side of the road, barefoot and flanked by EMTs. He was weeping and shouting “Please, thank you, please, thank you.” He grew belligerent when the EMTs tried to strap him to the gurney, insisting that he was not, in fact, drunk. Maybe not, but he was something. He bit one of the EMTs just as the traffic started moving again. This is how the zombie apocalypse begins, if you believe Rockford.

On Saturday I walked around the front of the car and nearly stepped on a little bird in the driveway. I screamed and leapt away. We thought he was injured, so Rockford put on some gloves and put him in a box. But he jumped out of the box and ran under the car and then disappeared. I hope he’s alright.

These weren’t so strange, but they were delicious enough to mention: Last night we had Taco Cups for dinner. They’re a little fussy, but they’re worth the effort. And here’s what we’re having for the rest of the week:

Monday: Beef & Broccoli Stir-Fry

Tuesday: Out

Wednesday: Thai curried beef

Thursday: Honey Garlic Chicken

Friday: Pizza