The Cold Cold Ground

So, my last post was about cold-brewed coffee and how amazing it looks. Thanks to Joy on a Shoestring, I have now found a recipe for making it myself at Food 52. Let the experimentation begin!!

I’ll be giving it a go this evening, using Thornton Coffee‘s Oribi Blend. So excited! I’ll let you know how it goes.



I done it!!!! I created cold brewed coffee, and it was good!

More caffeine, extra yummmms!! I had mine sweetened with raw honey, which I had to dissolve in some warm water first, but it was also awesome unsweetened. I kept waiting for the bitter aftertaste that you normally get from coffee that’s been cooled over night, and I’m still waiting.

I can imagine that it would be even better if one were to add flavourings such as cinnamon, cocoa or vanilla. Probably be AMAAAHZ served with Paleo Brownies.

Friends and family: prepare to be gifted with cold-brewed coffee from now on!


The Colour of Magic

As mentioned in my previous post, I am plagued (or blessed, from a glass-half-full point of view) by a wide variety of dietary issues. One of the choices that I have made is to follow paleo eating habits. Since I lost 20kg in 6 months on this eating plan, as opposed to many years of fad diets with either no change or actual weight gain, I’m thinking that I made the right choice.

As far as I’m concerned, paleo eating has a huge number of benefits, one of the biggest being the license to eat bacon ALL. THE. TIME. And, being the Saffer that I am, biltong is a health food. Another plus is that there are a wide range of awesome paleo blogs with delicious recipes out there, like this one, for instance.

And that recipe led me to this: Chameleon Cold Brew Coffee. This is definitely something that I will be investigating stocking in the coffee shop! It sounds AMAZING. It’s like Jannie-Verjaar-Koeldrank for grown ups! Without the yucky preservatives, colourants and sugar! Anyone have any ideas how I can get a sample here in good old RSA?

Brave New World

“A good bookshop is just a genteel Black Hole that knows how to read.”

Terry Pratchett, Guards! Guards!


For the longest time, I have wanted to own a bookshop with a coffee bar. Like so many of my plans, however, I have Books2done very little towards actually achieving this ambition. Now, after many years of conforming to the status quo and attempting to achieve success through steady employment and adherence to society’s norms, I have decided that it’s not working for me so I’m going to embark on this terrifying journey towards living my dream, whether it brings me great wealth or not.

My vision for this shop is quite clear. I myself am an avid and eclectic reader  with geeky leanings. I love a good bookshop, but they are depressingly hard to find, especially in this day of electronic everythings, including books. There should be nooks and crannies and a HUGE selection of titles, and quite a strong chance of getting so lost that you require a trail of breadcrumbs to escape again.

There should also be a pervading smell of really good coffee and freshly baked goodies. This is where the second half of my plan comes in. Due to a rather boring list of food intolerances and dietary preferences, I can never actually eat anything that is offered on a standard coffee shop menu. I have been a keen baker since my early teens (in fact, my first baking experience occurred when I was about 7 years old and I tried to bake a peach cake in the sun because I knew my mother would never allow me to use the oven. Let me just say: not even the African sun is sufficient to bake anything. And after two weeks a combination of eggs, sugar and peaches becomes really icky). My subsequent experiments have been far more successful, and I can now produce quite a wide range of paleo, gluten-free, dairy-free, sugar-free cakes, biscuits and snacks.

This blog will be my record of this journey. I’ll post recipes, book reviews, coffee shop write-ups, probably some movie reviews as well since I am a movie-holic as well as a bibliophile. I’ll chart my progress on finding suppliers, deciding on a location, sourcing the best blends, and whatever else strikes my fancy at any given time.

Here’s hoping we all enjoy the ride!