A couple of things…

I have a couple of fun things for you today! 

Let’s start with Caribou Coffee.  If you have one in your area, you should definitely read this.  Being from South Florida, I didn’t really know of Caribou until I moved to Georgia and travelled out west… because apparently they are too cool to open a few coffee shops in Florida, just kidding 🙂

Sure they sell it in the grocery stores, but before starting this blog I pretty much stuck to my favorite coffees during weekly shopping adventures.  Now, I love it! They have some great lattes and I love their brewed coffee and the atmosphere of their little Northern Exposure inspired stores.   What I am really impressed by recently is their summer promotions.

Now we are getting to the good stuff! If you do have a Caribou near you, sign up for their summer email list.  You’ll get emails with updates on all of their specials:

  • Summer frequent buyer card-buy 7, get one free!
  • $3 medium smoothies in 4 delicious flavors (I was at a Caribou yesterday and an employee brought around samples of their White Peach Berry smoothie…omg, delicious! Other flavors are: Strawberry Banana, Mango Orange Key Lime and Pineapple Coconut)
  • Drawings for free coffee, grills, all kinds of fun summer stuff
  • 50 cents off when you bring in your reusable coffee cups
  • And more!!
Also you’ll get neat summer tips, like the second thing that I want to share with you today…
Remember a couple of weeks ago when I wrote about using coffee and coffee grounds in meat recipes (See: Coffee Plus…Meat post)? Well in today’s Caribou email there was a recipe taken from the Denver Post for Coffee BBQ Sauce…how delicious does that sound? That earthy, nutty, sweet coffee taste combined with spicy, smoky BBQ…mmmmmm 🙂 I’m reprinting the recipe here but you can find the original in the link above!
Coffee BBQ Sauce
  • 1 Tbsp unsalted butter
  • 1 Tbsp vegetable oil
  • 1 small Vidalia onion, finely chopped
  • 2 large garlic cloves, peeled
  • 2 Tbsps pure ancho chile powder
  • 1 Tbsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked sweet paprika or regular sweet paprika
  • 1/2 cup ketchup
  • 1/2 cup firmly packed dark brown sugar
  • 1 cup brewed coffee, preferably dark roast
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup cider vinegar
  • 2 Tbsps Worcestershire sauce
  • Salt
  • Freshly ground black pepper

In a medium saucepan, melt butter in oil over medium heat. When foam subsides, add onion and garlic and cook, stirring frequently, until softened, about 8 min. Add ancho powder, cumin, coriander and paprika and cook, stirring, until fragrant, about 1 min. Add ketchup and brown sugar and cook, stirring, just until sugar is dissolved, about 2 min. Stir in coffee, broth, vinegar and Worchestershire sauce. Season with salt and pepper. Simmer over medium-low heat until onions are soft and liquid is reduced by half, about 25 min. Transfer sauce to a blender and process until smooth.

Happy (almost) Summer!
-Mo
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