I got up early today because my cat Lewis Mulvenon had a serious case of it's spring and I NEED to go outside NOW. This was at 6:30am. Finding myself up and ready to go for my 8:30 haircut at 7:30am, I headed for the Farmers Market first.
The thing I like most about the farmers market is the people. I love looking at what they are buying and selling. My favorite today was this young girl in her apron, at the ready with answers to any questions about the baked goods she was selling with her mom. My second favorite were the ladies in their very stylish hats.
I also saw Morels and was tempted to buy some, but then thought it would be best if I knew what I was going to do with them first.
****Between now and next Saturday I would appreciate it if any of you who have cooked with Morels would let me know the 4-1-1 on them.****
After the farmers market I had just enough time to check out the newest coffee shop in Lawrence.
When I ordered my usual cappuccino without looking at the menu they kindly told me they don't have espresso but talked about a "pour over" and a french press. I was in a hurry and didn't want to ask exactly what a pour over was so I got a french press and headed out the door after snapping a quick photo.
My french press was perfection and I will definately be back to this place. I have to figure out what a pour over is and that is going to take some observing. Don't worry. I will be reporting back with the details.
P.S. These fellows behind the counter were very nice. I love good coffee. I really love good coffee and friendly baristas.
Ok, what I know....When I was little, growing up in Kansas in the 70's, my mom used to dip morels in beaten eggs, salt and pepper and then in some sort of dry mix, maybe corn meal? flour? then fry in oil with garlic. They were so delicious.
Posted by: Annie | 05/12/2013 at 12:13 AM
You had me puzzled enough to Google... and it seems a Pour Over is what we would call filter coffee...
http://www.youtube.com/watch?v=EYT-ZugpcOE
I wonder if morels are good for your brain like walnuts.... as they have a certain physical similarity!
Posted by: winter | 05/12/2013 at 12:38 AM
Risotto with morels and asparagus or green peas. Just about anything with risotto is good.
Posted by: Brother | 05/12/2013 at 08:09 AM
Looks like a lovely Farmer's Market!
I think a pour over is just like the old school Melita single cup filters (I still use those, started 30+ years ago and they still work the best for me)... glad you found another place to indulge your coffee needs!
Good luck on the morels... not my favorite (a little too earth for moi).
Posted by: Rhonda | 05/12/2013 at 08:35 AM
Dude! Who the hell cares what a "pour over" is, when you got a babe like that serving you. If I lived in Lawrence, I'd be going there early and often!
Posted by: SusanS | 05/12/2013 at 12:55 PM
Hey Susan S.....WORD.
Posted by: Lisa Hoffman | 05/12/2013 at 03:44 PM
Slice and sautee! I *miss* morels; enjoy some for me
Posted by: Nancy Brill | 05/12/2013 at 06:51 PM
the guy on the right in your picture has a red pour over cup in front of him. Its just what Rhonda said, they pour the hot water over the fresh coffee grounds. And as for morels, your picture made me salivate. I grew up in the midst of the Illinois cornfields and remember hunting mushrooms as a child. We would come home with a potato sack full of morels (on a good day) and after soaking them in water to remove all the tiny little insects, mom would dip them in beaten egg, salt and pepper, dredge them in flour and fry them in a cast iron skillet. We would stand at the stove and eat them off paper plates as soon as they cooled. we would eat them as quickly as she could cook them, without sitting down at the table, eating until we were nearly sick. They were the ultimate treat and we looked forward to them every spring. Boy do I miss them, haven't had them in years...
Posted by: mary lawrence | 05/12/2013 at 09:58 PM
I concur with Mary and Annie. After cleaning and letting them dry, we dip them in egg, salt and pepper then dredge in flour. I like to saute a bit of garlic in butter in my cast skillet and then fry them in the garlic butter. Yum!
Posted by: Jenny | 05/13/2013 at 08:20 AM
My Mom Irene's simple recipe was much the same. Lightly coat with Egg and milk then roll them in saltines, powdered with a rolling pin. Fry them in some light oil. Works nicely for Walleye or crappie too. I've sautéed them, but they shrivel up. I'm a volume guy. Of course EVERYTHING is tasty in egg batter fried, so purists will shudder. I have a tub in my fridge right now!
Posted by: RLM | 05/13/2013 at 08:22 AM
Morels -- slice, and saute in butter. The end. Yum.
Posted by: Vicki in Michigan | 05/13/2013 at 03:46 PM
Found this at www.coffeegeek.com for Pour-over...old as the hills method of brewing coffee. Trick, according to the geek is the grinder & fresh roasted coffee, making sure the measurements for coffee & HOT water are correct. Also to remember to stir the slurry at the bottom of filter...I love drip coffee. I'm sure this shop has just the right ground coffee for you. But I'm with Susan...go to the shop and have coffee and eye candy...does it get any better?
Posted by: Joan Clarke | 05/13/2013 at 07:24 PM