So, maybe I’m a little neurotic when it comes to food. Maybe I like to get food that’s the best quality possible – and locally grown is even better. Maybe I don’t like artificial stuff in there. And maybe last Thanksgiving I spent an entire day going to the farmers market and roasting a pumpkin for my very first pumpkin pie. Just maybe.
I can’t help it. This is who I am, and this very special brand of crazy is ingrained in my DNA. To me, it just makes sense: better-tasting food and better for the environment. What’s not to love?
And call me even crazier, but I love shopping locally for fresh food. Going to Saturday-morning farmers markets gets me high. Visiting the local co-op to discover organic Ohio wheat describes the perfect Sunday afternoon. Driving up to a local winery is the best way to spend a random Thursday holiday. And I’m already anticipating visiting the Snowville Creamery Dairy Farm when the weather gets nicer! Now, if only I could figure out how to take a tour of the Jeni’s kitchen…
Anyway, all this talk spurred from today’s quest to make a better cup of coffee. Am I wrong for thinking that my cup of joe should be more than a cup of jolt? I already buy good-quality whole beans and grind them daily. And I accompany my cup with organic half & half, raw sugar, and Madagascar vanilla. But today, I decided I’m going to start using filtered water for my brew.
And guess what? It totally makes a difference. I love little experiments like this, but I will be the first to admit when something doesn’t work or when it’s just not worth the time or the price. But this, my friends, is worth it all.