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I work at a coffee shop and usually drink either an americano or iced coffee. When I'm at home, I use either my bistro or a drip coffee, just depends on how much I think I'll be drinking that day. I buy whole beans and grind them at home. Since I moved to Vermont, I've been buying Vermont Coffee Company Dark Roast beans and love it. At work we use New England brand coffee, which is good as well.

I'm in Vermont and we're due for the same heat spell... joy! There is a recipe from one of the Moosewood Cookbooks for Yogurt Cheese pie that is great and requires no oven. Forgive me for not copying the recipe directly, but it's currently packed in a box somewhere... but the gist of it is... a Pint of Plain yogurt strained for about 6 hours or until all the liquid comes out (straning it in either paper towels or cheese cloth set in a mesh strainer). Add in a couple of tablespoons of Maple Syrup or Agave Nectar, whichever you prefer, then scoop into a simple graham cracker crust. Slice some kiwis, strawberries, blueberries, raspberries on top and you're all set.... so easy and sooo good.

Alm25 here... I'm 34 and moved back to Kansas City last October after being in Minneapolis for 15 years. I'm currently in Vermont for a few weeks being temporary nanny to my best friend's little boy... and I'm also job hunting back in Kansas City... oh how fun! lol. I got on SE right after the started up and have really loved the site.

@perky, it does say to refrigerate... but it actually isn't necessary...the amount of vinegar and salt keep it from going rancid anytime soon. I have often kept some mustards and ketchup at room temp with no problem.

coffee either hot or iced in the morning.. water or iced tea throughout the day and evening. I make a new batch ice tea about every other day, usually one black tea bag and two herbal fruit ones. Every once in while I will get a diet strawberry limeade from Sonic, but that's about the all the soda I drink.

This is a great recipe. I do add a tsp on dry mustard. That's the only addition. Also, I don't know where you guys buy your cheese but for what you get, this is not expensive. It's just mac & cheese for goodness sake, go for it.

I make this recipe all the time, but I use the New York sharp white cheddar and substitute sharp yellow cheddar in place of the Gruyere. It's cheaper and the kids seem to like it better. I also don't use the bread crumbs on the top. I just put extra cheese.

I am a lover of chocolate or mint chip almost always when it comes to ice cream. However, yesterday in the extreme humidity of NYC we went out for some gelato, went over to the little stand outside Eli's on Third Avenue, ridiculously expensive, I know, and lo and behold I ordered the strawberry. It just looked so strawberry-y and good and refreshing. And it was. I am a convert. But I'll still order chocolate or mint chip 9 times out of 10.

My new favorite Strawberry Ice Cream (as of last year when I threw some lavender in for the first time from my backyard garden), when strawberries are in season, is Strawberry Lavender. Lavender, in moderation, adds a complementary depth to strawberry that cannot be fucking beatin'. Mine is made with half of one whole vanilla bean. I have a recipe if you are interested. Mine is the best I've tasted so far and yes, I can put my money where my mouth is.

@Sieseye Yeah, I did the nyt recipe of 1.5 c water to 1/3 c coffee. The only coffee options in my pantry were coarse ground and fine ground, so I used coarse and soaked overnight. I think I will go for the 24 hour soak next time though, as I didn't have to dilute it, just added a little sweetner (it's how I roll) and some ice cubes for frostiness. I ended up just using my measuring cup for lack of mason jars and covered it w/ plastic wrap, turned out just fine and is WAY faster and even better than my press.