Just a little something to brighten your day.

My sister sent me the link to this Mommy blog and I think she said it best…

Possibly one of the best mommy/baby photo blogs ever…extremely imaginative and normal at the same time.

We’ve been hard at work enhancing our packaging and product and can’t wait to share it with you!

Let us know what you think..and watch for more!

My friend P.J. (Patience Jordan) has started a blog and the following is one of her first posts. Right now she is just experimenting- when she gives me the go ahead, I’ll give you a link to it.

Since La Dolce Diva is all about friendship, I thought it would be great to share it with you.
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I met my first true love in high school. We did everything together! We even went to prom together. Planned our lives out to include one another in every crease and crevice.  But there were riffs now and then. Communication was poor and our relationship suffered greatly, but somehow we always seemed to find our way back to one another. We eventually moved in together and we were closer than ever and then suddenly we weren’t. Our lives started to take different paths and there was a distance that was never there before.  And then I went through one of the most life altering and painful losses of my life and that true love was no where to be found! The love and support that I so desperately needed had ran dry, and I was left to face this tumultuous period of my life alone.

Now in reading this, you would naturally assume I am referring to a spouse or lover of some kind, but I am actually referring to my best friend, my girl, my ace! We were best friends for 8 years before it was over and losing her was like breaking up with your man! It could quite possibly have been worse because this person is the person who knows the secrets you don’t even tell your man. It was truly painful. After that I was very cautious of who I called FRIEND because with that name comes a relationship.

It takes time and vested interest to cultivate a friendship much like a relationship. Friendships are safe havens because while lovers may come and go, friends take the ride with you  through all those rough waters. Their pain becomes your pain. Their joy becomes your joy. And one I was most famous for was,their gripe becomes your gripe.

Our friendship ended for a variety of reasons, and the best friend that I have now has taught me what unconditional love and friendship looks and feels like.  Much like childhood relationships described as puppy love, you can often look back on childhood friendships and see all that was wrong about it though it felt like everything was right.

I personally believe that I am far better off now than I was before, but I do think we need to think about our friends and be mindful that those relationships require a lot of attention as well. Often we take our friends for granted and that is a big mistake because a true friend is rare, and friends are the family that we get to choose!

How many times have you looked at a family member and said “oh believe me if we weren’t related I would have nothing to do with you!” Friends are the people that you choose to be in a relationship with. That means you call when you say you are going to call. It means you show up when they need you, even if they tell you not to come. It means you fly across country when they lose someone they loved,  just to hold their hand. It’s the fight you have because if you don’t it will effect your relationship forever, but you know that you are strong enough to survive! Its the birthday dinners an hour our of your way, and the 200 dollar bridesmaid dress that you never will wear again. And you do all this with a smile because you love them enough to be there.

When you find a friend that is worth calling a friend, remember to be present in the relationship…I’m just saying!

I’m proud to introduce Doug, my wonderful brother-in-law, who so graciously wrote this post on how to roast your own coffee beans. I’ve been the lucky recipient of his delicious home-roasted coffee beans and can fully attest to their yumminess.

So, take full advantage of this once- in-a-lifetime divulging of coffee-roasting secrets. Go forth and roast beans to your hearts content. Thinking of calling my personal barista Doug to roast them for you?

Fuggitaboutit. Get your own brother-in-law.
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Greetings! Jennifer asked some months ago if I would be interested in blogging about coffee. This was not just some random request on her part – in addition to being an avid (rabid?) consumer of espresso, I also roast my own coffee beans. So I agreed to share my thoughts and musings about this albeit low-thrill hobby on this forum.

Background

My wife, Laurie (Jennifer’s youngest sister) gave me an espresso maker as a surprise Christmas gift in 2005. Prior to that time, I regularly consumed one or more small espresso drinks (either a cappuccino or latte) a day. I found the milk rather filling, so I began drinking plain espresso. Hence, the idea for my gift…

It is no secret that the main “supplier” of my desired beverage was Starbucks – partly because of the flavor, but mostly due to the close proximity of a location next to my office. They produce a beverage of consistent flavor and quality. To this day, I still frequent this chain whenever I am away from home and require a “fix.”

Those of you who enjoy the robust flavor of espresso my have noticed that the Starbucks variety, while flavorful and consistent, has a carbonized (or almost burned) taste. This is due to the roast characteristics (more about that in a minute), which works especially well for milk-containing drinks – cappuccinos, lattes, macchiatos, mochas, etc. My own informal sampling – which consists of nothing more scientific than noting the types of drinks ordered while I am waiting my turn in line – reveals that the vast majority of beverages made with espresso contain milk.

Around this time, the husband of one of Laurie’s law school classmates asked if I had ever tasted “really” fresh-roasted coffee. I said “well, sure I have, hasn’t everybody?” “No” he replied, adding “most of the coffee that you drink was more than likely roasted weeks or even months ago.” I conceded that I honestly didn’t know, but had no reason to doubt him. He said “Unless you have ever roasted your own coffee, you have probably never tasted fresh-roasted coffee.” He then proceeded to explain to me how he roasted his own coffee at home, where he obtained green (unroasted) coffee beans, and how he built his own roaster.

The fact that he was a physics professor at the time at Georgia Tech and my own background in chemical engineering made me feel like we were relating on a scientific level. Or perhaps it was nothing more than the fact that we were both hyper-caffeinated at the time. Regardless, I immediately became interested in exploring this idea.

First, I had to build my own roaster. You can buy any number of quality home-sized coffee roasters – but the idea of “building” my own appealed to the engineer in me. OK, I really didn’t have to build much – a home-made roaster is nothing more than an old hot-air popcorn popper with a thermometer added to it! Notice that I said “old” popper – the wattage on the newer models, while safer for home use, do not come close to the 1400 to 1500 watts necessary to produce a quality roast.

Unless you happen to have an old hot-air popcorn popper lying about the house (I did not), you will have to search Ebay or your local thrift stores. The holy grail for home-roasters is the West Bend Poppery (Not the Poppery II). Other brands will also suffice – just be sure to select a model with the desired wattage. I was able to find a used Poppery in great condition for under $15 on eBay.

Next you will need a good thermometer, one that accurately registers up to 460 – 470 degrees F. I found a good thermocouple on-line for $30ish, which works very well. With a popper and a temperature gauge, you are now ready to roast – oops! – forgot the beans.

You will need to find some green coffee – I use Sweet Marias (www.sweetmarias.com) as my source. They source beans from all over the world, and offer a brief description of the flavor and roast tolerance for each variety that they sell. This site also offers great information for the do-it-yourself enthusiast, as well as offering related products (e.g. roasters) for sale.

Roasting

Before plugging in the apparatus and charring my first batch of beans, I read several different articles on home-roasting. I learned that the first “crack” (chemical reactions within the bean resulting a loud audible popping noise, not unlike the cracking process in petroleum refining) should/will occur in the 400 – 410 degree F range. The second “crack” occurs in the 450 – 460 degree F range. For espresso, darker roasts typically provide the best outcome.

Degree of Roast

As the beans are heated they pass through several different stages, marked by ever-darkening coloration of the beans. At the conclusion of the first crack, the beans are at the city roast level, and are sufficiently dark enough to brew coffee. The progression of roast stages is as follows: City, City+, Full City, Full City+, Vienna, French, Charred (burned to a crisp). Espresso is usually prepared with Vienna- or French-roasted beans, but Full City+ will also produce a nice shot.

If you try this at home, please follow this one piece of advice – DO NOT ATTEMPT TO ROAST THE BEANS INDOORS – the amount of smoke and chaff will not endear you to any loved ones or pets – unless, of course, you feel the urge to test your home fire alarm. However, if you do begin your own roasting experiments, try stopping at the various degrees of roast (several on-line sites provide temperature ranges for each) – you might be surprised at what tastes best to you.

Measure out 4 to 5 oz of green beans (I use 4 ½ oz) to roast – any type of kitchen scale should work. One last item that you will need (in addition to oven mitts) is a metal colander or sieve for cooling the beans after the roast (I use a large metal perforated pizza pan with a plastic backing tray). Once you have all of these items, and have a suitable outdoor location, you are ready to roast.

The First Roast

Set up the popper on a table or stand, and connect the power cord. Pour in the beans, and replace the top to the popper. Position the thermometer so that the end is at or slightly above the pile of beans. Now turn on the power – and begin waiting. It will take anywhere from 5 – 10 minutes to hear the first crack, depending on the roaster and the ambient air temperature. After the first crack subsides, several more minutes will elapse before you begin to hear the much fainter (and quicker) sounds of the second crack. Stopping a few seconds after this point yields a Full City+ roast; I typically go 30 seconds to a minute or so after the second crack begins for a Vienna roast.

If you continue the roast much longer, you will notice that the beans have become oily and appear very dark and shiny, which is indicative of French-roasted beans. Should you continue roasting past this point until the beans no longer appear oily, you will have succeeded in carbonizing the roast.

Flavor Characteristics

There are two main determining attributes to the flavor of coffee: 1) the origin of the beans (variety, location, and climate), and 2) the degree of roast. The darkest roasts “cook” away any flavor imparted by the beans, and leave only the degree of roast as the main flavor attribute. For my espresso, I prefer a Full City+ or a light Vienna, and typically I will roast one batch to a Full City+ and a second to a Vienna, and then combine both batches.

I have ordered beans from many locations around the world, and would be hard-pressed to name only one favorite. However, if I could have only two sources, I would pick a variety from Yemen, and a variety from Sumatra. To my taste, the Yemen beans have chocolate, dark, spicy flavors while the Sumatra has more of an earthy appeal. Also, the Sumatra beans become much more complex at darker roast levels. A close third for me would have to be the Brazilians…

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If you have any questions for Doug- post them here and I will make sure he gets them.

In the mean time- wouldn’t these be great gifts for Christmas? Think about it- a great mug and a bag of home roasted coffee beans.

When I first decided to leave a thriving fashion career in New York about 13 years ago, one of the main reasons was to be near my sister who was going to be having a baby soon.

It was definitely not an “A-HA” moment where I was suddenly the girl in the Lichtenstein painting that declares in her thought bubble “Hey, I forgot to get married and have babies.”

I simply was ready to be near my family again.

What I wasn’t ready for was the feeling of being left behind.

While I was away pursuing my dream of being a fashion designer, I didn’t remember making the conscious decision NOT to get married and have a family. It just kind of evolved.

In New York you are surrounded by a mass of humanity. They’re a blur of faces, individual and a mass at the same time. But, I was one of them. We were making it together in a harsh city.

When I moved home or back into suburbia, I was suddenly defined as single, never-been-married, no kids. Basically, an undefined life, by the standards of my new surroundings.

And it has remained so for the last 12 years. As my sisters’ and brother’s families grow, I’ve become a doting aunt. Sometimes I hold that new baby or hug my grown niece and think wow, I’ll never have one of my own. I even shed a few tears over it. But, truthfully, it doesn’t weigh me down for hours on end. I move onto my own goals and endeavours and try to be a good example and productive member of society. Trite but true.

Funny thing is, I found with a lot of Moms that they sometimes feel like they’re on the inside looking out. They love their family. They love being a Mom. Yet, sometimes, my freedom to make my own decisions, run off to the wine country, stay out for dinner and a movie, without talking it over with a spouse, rearranging day-care, soccer practice or worrying about skipping laundry for the day (or week), looks enticing.

Stop right there if you think I am lumping all moms/married women into a Stepford Wives community of lifeless zombies with no control. I have the highest respect for what Moms do and how hard it is. Harder than I can imagine without ACTUALLY having kids, as I am often told by women with kids (note: this is REALLY annoying to hear- it goes without saying- so don’t say it.)

This is not an us against them situation. Just like most things in life- there are pluses and minuses on both sides of the fence. I created La Dolce Diva to reinforce that point and to go a step further- Embrace it.

Whatever your “defined” status, women and girls need to support each other. Remind each other of their own personal inner individual identity – not one that society places on us.

click image above to see full photo

I’m in the planning stages of some exciting changes at La Dolce Diva.

To get me started, I’d love your input! Could you spare a few moments to answer 10 questions?

It’s completely anonymous.

I may have a few more surveys in the coming weeks – stay tuned.

You’re opinion matters! You may see the very changes you suggest in the near future.

CLICK HERE TO GO TO THE SURVEY

Thanks again for taking the time!

La Dolce Diva, Inc.

Life’s a bath, Soak it up!

Snakes and snails and puppy dog tails..that’s what little boys are made of.

My new nephew was born Monday – Little Dolce Dude to you

This is not  a post about coupons or mail-in rebates. It’s not even remotely connected to an offer from Starbucks. Well, not really.

It has to do with Starbucks gift cards.

I thought I’d let you in on a little secret that has helped me keep my addiction or obsession with Starbuck’s Venti Old Skool Vanilla Lattes alive and thriving.

Years ago, I started going to Starbucks every morning to start my day. I’ve worked from home as a freelance designer for the last 13 years or so. I found that getting up and going to Starbucks was a way to mark the start of my day and actually speak to other human-beings in person.

Working from home can be quite isolating. And phone calls, email and Twitter only give you so much reality.

As you can imagine, going to Starbucks everyday is not cheap at $4.17 a pop. The regular coffee is much cheaper, but I don’t happen to drink the regular coffee. I can make that at home with their beans, custom roasted beans from my brother-in-law or the stash I have from Tazza D’Oro in Rome.

I know that last bit sounds a bit pretentious, well, whatever, it’s true. I’m not a coffee snob, perhaps more of  a mini-aficionado. I don’t go to Starbucks because I’m an elitist – or maybe just because I’m an elitist (in the most light-hearted sense of the word.) I go for the ambiance, convenience and friendly faces.

They also know how to make my drink exactly right -every time. I drink a Venti (not “large” it’s venti- it means 20 in Italian meaning 20 ounces) Old Skool Vanilla Latte. Old Skool is simply how they used to make 2% before they switched to actual 2% milk instead of whole milk as their standard. When they switched, I didn’t like the 2%, so they make it the “Old Skool” way, 50% Whole and 50% No-Fat. I’m not really concerned with the math – it works for me.

Old Skool is a term used in my Starbucks because of MOI. In fact, that’s my nickname there. If you want to try this Old Skool 2% at your Starbucks you’ll have to actually explain it to them. The newbie’s won’t know the old way – but they’ll make it for you.

Some people say Starbucks is not “authentic.” I’m not the alternative kid of girl that needs a beatnik- indie vibe with a guy sporting a goatee french-pressing my java in order for my coffee house experience to be authentic. I’m there to get coffee, kibbitz with the customers and Barista’s and be on my way.

OK- Here’s the “How To Get Your Coffee Free” part….As the years have gone by, most  people know that’s how I start my day. My Diva Mom started giving me gift cards and making it known that I was ALWAYAS happy with a SBUX gift card.

Friends and family that received gift cards and didn’t frequent SBUX would me give theirs. I would receive Gift Cards for Birthdays, Valentine’s Day, Christmas, Easter, or just because. It’s easy, useful and the giver knows that I LOVE receiving them.

The trick is to mention this often. You’ll find friend who wouldn’t normally give you anything will pick up a little $5 card here and there for you. They’ll be tucked in a card as a little something extra from family.

My Aunt sent me a Starbucks Birthday card she ordered from them online. She didn’t even have to go to a Starbucks.

I’ll be honest, this so does not cover my entire Starbucks habit. But it’s enough to help.

I also feel as if I’m spreading joy through the world by making others feel happy knowing they gave a gift that is truly appreciated.

I should fully disclose that I am a Starbucks Shareholder. If you do purchase anything from Starbucks, I guess, in some small way, I do benefit…but Hey- I’m just spreading a little joy.

I love Italian cuisine. I love its rustic accessible preparation, presentation and use of fresh ingredients, Yes, FRESH ingredients.

Here’s the rub. Herbs. I love fresh herbs and I usually swear by them. A recipe isn’t the same – I’d preach to you!

Well, herbs are not cheap and they are so fragile. I always feel bad throwing away the little wilted green leaves of lovely basil.

This past week, I received my quarterly shipment from Styrker Wine Club. I knew I had a nice bottle of Speedy Creek Cabernet and I really wanted a bit more than chips and cheese dip to accompany it. Bruschetta Caprese immediately came to mind.

When I reached for the fresh basil, I winged a bit. I knew I wouldn’t finish a bottle of wine and all the tomatoes this evening. The basil leaves would be wilted in a few days. I looked at the tube of basil. I’d seen it before, I didn’t roll my eyes at it then, but I’d still bought the fresh basil.

This time  I thought, hmm, I wonder if the tube of basil would be all that bad. No, I use FRESH ingredients.  Put back the tube. Reach for the fresh basil leaves.

$1.99 for a small pack of leaves. $3.99 for a tube. Since I was using small round of bread and not making a sandwich, I wouldn’t be using the leaves that quickly. One leave per round wouldn’t go that far.

I reach for tube. I’ll last longer I “says” to myself.  Obviously, on a subconscious level, I wanted to check it out. So, I bought the Tube O’Basil.

Well, I’m here to say, it’s not bad. Skip reading the ingredients. It’s not going to say- Ingredients: Fresh Basil Only. There  are  preservatives involved- none that I couldn’t pronounce- so, how bad could they be? That is a rhetorical question.

I toasted small rounds of french bread, brushed with yummy olive oil, a squirt and shmeer of basil, a small bocconcini round, diced grape tomatoes with a dash of kosher salt, a twist of pepper and another drizzle of said, yummy olive oil.

I knew I could not tell anyone about this. You can keep a secret, can’t you.