There are no words for how much I love this video. Not only
for the dance moves, which are obviously fucking fantastic, but also for the
elaborate fantasy I have developed in which I am BEST FRIENDS with everyone
ever in the history of Soul Train. These are literally the coolest, most awesome
people I have ever seen in my life, and I would be jealous if I didn’t love watching them so much.
For the last week or so it has been feeling like summer in
Chicago. I hate summer so much. I mean, I suppose there are a few summertime
things I enjoy (mostly swimming, BBQs, and drinking on patios), but mostly it’s a
sweaty nightmare. I feel the same way about summer as I do about sports: I just don't get people's enthusiasm. Magazines and design blogs in particular become unbearable around the month
of June. It’s all sunshine and gratefulness and drinking lemonade, and I'm just like ughhhhh
fuck you. I’m hot.
All of that said, I’ve been trying to think of some
strategies for coping with the warm days ahead, leaning into summer as I’ve
learned to lean into winter after all these years in Chicago. One thing that
I’m pretty excited is some serious popsicle experimentation (more on this
later). But so far my most successful summer project has been iced coffee.
Perhaps you’d like to make some?
Until recently, I was never really into iced coffee because
there was something just inherently sad about it. It’s basically just watered-down stale
coffee, you know? Or at least it was, until I started
using the NYT cold brew method.
I use the proportions in the original recipe, which is 1/3
cup coarsely ground coffee to 1.5 cups cold water. I make a big batch (1 cup
coffee & 4.5 cups cold water) in a French press, stir it a few times, and
leave it out on the counter overnight. In the morning, I press down the plunger
and pour it through a paper filter stuffed into one of these jobbies, which I
place strategically over a glass pitcher. I stir in a scant tablespoon of
agave syrup. Then I put the pitcher in the fridge.
For serving, I use mason jars filled with ice. I pour the
coffee, leaving about an inch at the top. I add a splash of half and half and
top the whole thing off with cold water. This (and the agave syrup) is the
critical difference between my personal recipe and the NYT version, which says
you should use equal parts coffee concentrate and cold water. Huh? To me that
sounds way too watery, but then again I have not actually tried it.











