No news on those bills so I'll assume they didn't pass for the second time until I hear something different.
Good morning random folks and happy Friday for those that work.Have you any plans today? I am going to get my Cranberry/Grapefruit NET mixed today. Not sure about the other......apricot?
Was that it?
Actually got our bi-weekly town run done in record time, home before dark
I’m liking the Nicaraguan viso with glamour chocolate and caramel butter added. I wasn’t sure at first but now think it’s really good. I have another mix steeping with a different chocolate.
Nicaraguan Viso has those subtle chocolate notes on the exhale. I thought it would be perfect for chocolate mixes but to my surprise I couldn't make it work with chocolate. It's possible I wasn't using the right chocolates. I never tried it with Glamour. Might have to revisit that. What % of Viso, Glamour, and caramel are you using?
I still don’t knowWas that it?
Actually got our bi-weekly town run done in record time, home before dark
Haven't tried it but this is from a review:
"Flavor Description: Artificial strawberry base with an attempt at rhubarb. It has some similar flavor aspects, but it is missing that sharp tangy tartness. And it has a very noticeable chemical off note. The fruits do blend and balance well without either overpowering the other. It's just a little closer to celery than rhubarb. Not getting crust at this point, and not sweet or sour enough. With the longer steep this has really blended well and matured into a great blend. The strawberry and rhubarb is balanced well, and has turned into a sweet and slightly tart pie filling. The strawberry has lost any artificial taint and is cooked and sweetened. The rhubarb left the celery behind and is a very authentic cooked rhubarb, but is missing that pronounced tartness. On the exhale I'm getting a light flour crust. It's very good, but not strong enough to balance the fruit."
My experience with PUR is they are not strong so don't be afraid to mix higher %. I have PUR Boysenberry preserves and it really changes after a steep (better) so don't judge yours to hard until it has time to steep.
"Flavor Description: Artificial strawberry base with an attempt at rhubarb. It has some similar flavor aspects, but it is missing that sharp tangy tartness. And it has a very noticeable chemical off note. The fruits do blend and balance well without either overpowering the other. It's just a little closer to celery than rhubarb. Not getting crust at this point, and not sweet or sour enough. With the longer steep this has really blended well and matured into a great blend. The strawberry and rhubarb is balanced well, and has turned into a sweet and slightly tart pie filling. The strawberry has lost any artificial taint and is cooked and sweetened. The rhubarb left the celery behind and is a very authentic cooked rhubarb, but is missing that pronounced tartness. On the exhale I'm getting a light flour crust. It's very good, but not strong enough to balance the fruit."
My experience with PUR is they are not strong so don't be afraid to mix higher %. I have PUR Boysenberry preserves and it really changes after a steep (better) so don't judge yours to hard until it has time to steep.
Good morning random folks Have you any plans todays?
Have you any plans todays?
Any suggestions of a fruit to go with apricot? Also how sweet is FA Apricot?
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