So I’m a pretty terrible person.
Remember last week I told you I was going to share all three of my Mother’s Day recipes for The Oregonian with you? Well, if you’ve been paying attention, you probably noticed that I only shared two out of the three.
I have a good excuse though, I promise.
Last week after I shared the first two recipes with you I got beyond busy with my classes. Then I had to make over 100 cookies (3 different types!) for a graduation party my brother and his friends were having and finally, I spent the weekend up in Spokane, Washington watching my little brother graduate from Gonzaga University.
See? I’d say that’s a pretty good excuse. I’m so, so, so proud of him. He’s worked so hard over the last four years and I’m excited to see where life takes him next.
And the most impressive part of the weekend? 8 almost college-graduate boys organizing a graduation party for themselves. They even rented out tables and chairs. Looks like the world will be in good hands.
I saw that some of you took a look at the Mother’s Day recipes last weekend, so if you made them I hope you enjoyed them! The last recipe I’m sharing with you is a recipe for cinnamon-infused coffee, so hopefully mum survived without that on Sunday 😉
Cinnamon Infused Coffee:
Makes 2 cups in a French press
- 4 heaping tbsp. ground coffee beans
- 1 tsp. cinnamon
- 1 tbsp. sugar (raw preferred)
- Place coffee grounds, cinnamon and sugar in the bottom of a French press. Add 2 cups (16oz.) boiling water to French press. Let steep for 5 minutes, press and pour into mugs.