Recipe

Note: 1:16 water to coffee ratio. (I usually do 30g coffee with 480g water.) Grind setting on Baratza Encore: 18-20. Water temperature: little over 200 F. Steps: Wet the filter with hot water and throw that water away. Put ground coffee on the filter. Bloom the coffee with water for ~45s. Use 2-3 times (but closer to 2) the amount of coffee and ensure you wet all the coffee. Slowly pour rest of the water. First, make concentric circles and immerse all the coffee, then finish off with a middle pour. Shake the Chemex just a little and then let the coffee brew. Warm up the coffee cup, using hot water, before pouring coffee in it. The entire process should take 3-4 minutes. Adjust grind setting accordingly.

Saute onions and a bunch of other veggies in a medium sized pan. (Put whatever you got!) Half a large onion sufficient. Don’t brown it too much in the beginning. Fill up the pan with the veggies. If veggies are frozen, probably put them early to give more time to the water to evaporate. Costco pans that we have are oven safe up to 350°F. Whisk together 8-9 eggs, salt and shredded cheeze. (Can add milk too.) Once veggies are sauted, put whisked eggs in it (while pan is still on the stove) and mix everything with a spatula. (Eggs should reach the bottom.) Cook in oven: 350°F for 30 minutes or more.

Ingredients: 7.5 g cacao powder. 8-10 g sugar. 1 cup (=240 g) milk. Pinch of salt. Steps: Saucepan on low-medium heat. Whisk together all ingredients other than milk with a bit of milk until there are no lumps. Put rest of the milk and cook on medium heat until hot. Stir every now and then. Serves: 1