I’ve given up on worrying about how quickly time is passing. I’m still shocked by it, though. Each morning I wake up, wondering how the hell it’s already the middle of June, or whatever.
But time is flying by precisely because I don’t want it to, so instead of fretting about it, I’ll just deal with it. It’s not like I can do anything about it anyway.
I have gotten addicted to a new way of drinking coffee — and it’s a testament to how cool it still is in Rhode Island that I’m still drinking the stuff. When I lived in Virginia, once the temperatures got really warm, I couldn’t stand to drink a hot beverage like coffee, so I laid off the stuff all summer long. And if you know Virginia, it’s got looooooooooong summers. Here it’s still cool; in fact, the high for yesterday was still in the high 60s, which makes for cool mornings. Today, however, it’s muggy as all hell — and I just want it to rain already to break the humidity.
But the forecast isn’t calling for rain, so I guess I’ll just have to suffer.
Anyhow. So my coffee. When I was in Louisiana visiting my dear friend Elle, I had my very first café au lait complete with a side of beignets at the Café du Monde in New Orleans. (“But Mom, they’re not doughnuts! They don’t have holes!!!”) I also spent my last night with Elle’s parents just outside the city, since Elle lives nowhere near the airport, and I had to get on a plane at noon. And again, a cup of café au lait to start my day. Yummmm.
Now that’s all I want, when I want a cup of coffee. But first, you have to start with the right kind of coffee. It’s got to be coffee cut with chicory, which has been popular in Louisiana for many years. I know during the Civil War both sides roasted chicory and used it as a coffee substitute since real coffee couldn’t be gotten at any price throughout most of the war. Straight coffee tastes a little… off to be now, though I couldn’t really taste a difference when I first started drinking coffee with chicory.
Bonus: There’s got to be less caffeine in coffee with chicory, since chicory is caffeine-free.
The only problem with drinking coffee with chicory is it’s somewhat hard to find here in New England. There are a few local grocery stores that will carry it, but not any of the major ones. And it’s not cheap either. I’m used to spending $6 at the commissary for a large can of Yuban Dark, my preferred ground coffee before I went to Louisiana. But now I’m spending between $5 and $6 for a one-pound can of Luzianne coffee with chicory. Yikes.
My friend at Grace’s school says I can get it from Amazon, but I haven’t found it to be available yet. Hopefully moving to Virginia will make it more readily available, especially since the commissaries (yes, plural! YAY!) down there are so much bigger than our tiny store here. I’m not too worried about how much it is, though, since if I bought my coffee out in town every day, that’d be at least $2 each day for Dunkin Donuts, and more like $4 for Starbucks. Six dollars for a can of coffee that lasts me three weeks ain’t bad in comparison.
So how do I drink it? I brew it as specified in my coffeemaker, and then the magic begins: I splash in a bit of milk, add some Splenda, and whirl it up with my handy-dandy milk frother. Then the coffee goes in, as I continue to whirl, so it all mixes up together. Let me tell you, it’s super, super yum, with very little of the bitterness that makes people not like coffee.
I should get Kurt to take a sip. He hates coffee (I KNOW. And they let him be a Navy chief?! Weird), but it’s because of the bitter taste. I wonder if I adulterate with enough milk and sugar, he’ll be able to stomach it.
Not that I want him drinking my coffee, mind. It’d be a scientific experiment only.
In more important news, the USS Forrestal has left Newport for the very last time. She was homeported here for the last twelve years as a pier-mate for the USS Saratoga, as the Navy decided what to do with them both. Saratoga will eventually be a museum, I believe, while the Forrestal is slated to be sunk, possibly as target practice, and will become an artificial reef.
The Forrestal is a pretty famous ship. Back in 1967, she was operating in support of the Vietnam War, when a rocket accidentally discharged on the flight deck and caused a huge conflagration. The rocket may have hit John McCain’s jet (they’re not sure if it was his or another pilot’s), and while the rocket didn’t actually detonate, it ripped off the wing of the aircraft and caused jet fuel to spray all over the deck and subsequently ignite. One hundred and thirty-four sailors died, while 161 were injured. Yikes.
On Tuesday, Forrestal left Newport to be towed all the way down to Philadelphia, and from there the Navy will decide exactly what it wants to do with her. Of course, I had to head down to the base to take photos of this historic event, since soon the Forrestal will be below the waves.
The set of photos I took can be seen HERE, but I’ll leave you with one of my favorites — the Forrestal making its way beneath the Pell Bridge on her way out towards the open ocean.