Minden Press-Herald

Wednesday
Oct 01st

Coffee: Good for more than just waking up

When T.G.'s on Hwy. 531 put their pansies on sale, I purchased 5 flats. Being inexperienced I did not realize that was many more pansies than I needed for my two garage sale clay pots. I planted what I needed and shared the rest with my sister-in-law, Ava. You see I am a beginner since Mac use to take care of those sorts of things.

I researched caring for pansies on the internet. I learned they need an acetic soil and one of the ways this can be attained is by using 1 part leftover coffee to 4 parts water. This works well for me because Mac likes sipping on coffee throughout the day. We usually have plenty of coffee leftover by the end of the day. If it has not rained, I use this solution for the pansies as needed.

I am enjoying watching these lovely and colorful winter flowers blossom under my care. Next year I plan to plant more pansies but in the front flower beds. That will take lots more coffee than I am using now.

Leftover coffee is also often used in recipes. This week's recipe was taken from a cookbook titled "Tasting Tea 1985, A Keepsake Cookbook" from the First United Methodist Church of Vidor, Texas. In January, 2007, my friend, Mildred Brent, gave it to me from her collection of cookbooks. She now lives with her daughter and son-in-law in Sterling, Virginia. The book contains many KEEPER recipes but I treasure the book most of all because it once belonged to my dear friend, Mildred.

ROAST IN CROCK POT

3-4 lb. beef roast

2 cups coffee

2 Tbsp. soy sauce

2 tsp. Worcestershire sauce

2 tsp. onion powder

2 tsp. garlic salt (I used 1 tsp. garlic powder)

Place roast in crock pot. Add coffee and remaining ingredients. Cook on high until hot. Turn to low and cook 7-8 hours until roast is tender.

Recipe was submitted by Evelyn Pinckney.

 

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