decaf without the bleh

Last year my father was given the kibosh regarding caffeine from his doctor, so since then he's been unhappily drinking decaf coffee.  And unless he's in a restaurant or at someone else's house, he prefers instant to brewed, yet we were both recently agreeing how instant decaffeinated coffee tends to have an "altered" taste.  Vaguely chemical, maybe a little salty or murky, whatever -- but never quite satisfying.  Not exactly blah, but more of an off-putting bleh.  I saw that Starbucks has its own instant decaf Italian Roast, and at first I was a bit nonplussed as to why Starbucks was venturing into the instant market and figuring their coffee quality would be compromised too once it become dry and powdery.  Still, I gave it a try and bought him some of the VIA® Italian Roast for his birthday.  Surprisingly, it really is delicious and robust -- not cheap, but definitely worth the extra quarters to keep caffeine out without losing flavor and intensity.  No bleh, and ideal if you get a craving for a strong cup in the wee hours but don't want to stay wired.

ginger delight

Ginger delight may sound like a stripper's name, but the post is really about a wonderfully delicious ginger tea recipe that, as someone pointed out in the comments, New York Magazine happily persuaded the Balthazar Bakery to share.  Mint, ginger, lemon, honey and a cinnamon stick make up a heady brew that not only tastes great but also helps knock out impending colds or ones that just won't quit.  Highly recommended, especially with winter on its way.

Pictured:  Still-Life with a Late Ming Ginger Jar -- Willem Kalf, 1669 (Indianapolis Museum of Art)

The Red Tea Set -- Hermann Max Pechstein, 1916