{ a chilly pumpkin morning }

Have you ever had coffee on the brain before you've even opened your eyes in the morning? Of course you have.

This morning was such a morning for me. It was 4:15am, the windows were open, temps were in the 40s, and I could smell and taste a pumpkin latte.

Time to put my craving into action.

Starbuck's ain't got nothin' on a homemade pumpkin spice latte, made in the comfort of your jammies and in your own kitchen.

Homemade Pumpkin Spice Latte
adapted from RecipeGirl

Ingredients

• 1/2 cup Half-and-Half

• 1 tablespoon unsweetened canned pumpkin puree
• 1 teaspoon packed light brown sugar
• 1/4 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 cup hot brewed, strong coffee
• 2 tablespoons (or more!) heavy cream
• granulated sugar (I prefer demerera sugar), to taste
• whipped cream, optional
• ground nutmeg, optional
• ground cinnamon, optional

Process
In a glass measuring cup, whisk together milk, pumpkin, brown sugar, spice and vanilla. Microwave for 1 to 2 minutes - watch closely and remove it from the microwave when the milk is hot and frothy.

Pour the pumpkin milk into a large coffee mug. Add hot coffee. Pour in heavy cream, as desired. Add a teaspoon of sugar. Stir, and taste. Add more sugar, if desired.

Optional, but yummy! Add whipped cream on top and a sprinkle of cinnamon and nutmeg. Serve immediately.

{ coffee-crusted sirloins }

A classically-grilled steak can't be beat. But every now and then, I get a hankering for a good, crusty, pan-fried steak (especially when the grill is buried beneath several feet of snow).

This is one of those recipes that might sound strange at first, but once you've tried it, you'll wonder how you never discovered it before -- it's simple and delicious.

The flavor isn't an overt coffee taste, but every now and then, you get just a hint of it. The result is a perfectly seasoned crust for a great cut of meat.

Generously season both sides of the steak with salt, pepper, and any coffee of your choice. Don't be afraid to sprinkle a good amount of coffee on there! I used some basic Folger's that I keep stashed away in case of a coffee emergency, because I didn't want to risk wasting my good stuff if the recipe went south. But pretty much anything would do.

Place the seasoned steaks, along with a little bit of olive oil (about 2 tablespoons) and butter (about 1 tablespoon), in a heavy pan on medium-high heat. I always use cast iron when pan-frying steak. I just think it's the best option for getting things "good and hot."

Cook as desired, depending on how pink (or red) you like your steak. Ours were pretty thick and took about 5 minutes per side, but thinner cuts would definitely take less time. Cover with foil for a few minutes, and serve. I roasted some broccoli florets with thyme, olive oil, salt, pepper and pine nuts to go along with the steaks.

I found this yummy recipe at kevinandamanda.com

cochinita pibil, tacos al pastor and coffee

I've blogged before about my idea of breakfast in Heaven -- fresh, authentic, Mexican tacos. This morning's take-out choice from Jarro Cafe in Houston was cochinita pibil (traditional slow-roasted Mexican pork marinated in citrus and achiote paste) and tacos al pastor (marinated pork cooked on a rotisserie with fresh pineapple).

But here's my embarrassing secret ... I adore them with a cup of coffee that would make most people roll their eyes and shake a finger at me -- freshly-ground beans (preferably from Ruta Maya Coffee House in Austin), about 1/3 a coffee mug of heavy cream, and several heaping teaspoons of Demerara sugar -- kind of my own personal Texas café au lait. I don't drink it often, but when I do, I savor every sip.

Goodness.

an alternative to the coffee monopoly

It might not be the sexy thing to admit, as far as supporting grass-roots mom-and-pop businesses, but I love Starbucks coffee. I love the smell. I love the strong, semi-burned taste. I love the atmosphere -- complete with big comfy chairs and hip, [usually] indie music. The whole package is a dream to my senses, and not much else even comes close.

Unfortunately, Starbucks has jacked up their prices ... again. So I'm pretty much finished with 'em. Unless I have a gift card (which as a teacher, I frequently do), or am absolutely jonesing for a pumpkin spice latte on a cold, Friday, December morning, I've decided that I just can't justify paying that much for a flippin' cup of coffee.

The problem is, I miss it. Friends and colleagues have encouraged me to try McDonald's coffee. I have, and I'm not a fan. Horrifically, I found a roach, an antennae and a bug leg in the coffee creamer container at work, so that's out. I try and organize myself enough to make my own pot once I get to school, but that just doesn't always happen. Damn! What's a java junkie to do?

Enter Sonic. Woo hoo! Their coffee ROCKS! I made this accidental discovery a few weeks ago when I made a quick stop on my way to work. I ordered my usual Route 44 Diet Cherry Limeade, but once I got to the window, I decided I wanted a cup of coffee first. Their hot mocha latte is divine. It's smooth, creamy, and delish! I almost cried.

I had it again this morning and still love it. So I'm not missing out anymore! Take that and stick it in your cash register, Starbucks.

Now ... here's hoping Sonic will provide pumpkin spice lattes around Thanksgiving and Christmas time. My fingers are firmly crossed.