Coffee at Home

The Big Island’s COVID-19 count has stood at 81, with no patients remaining in isolation since May 29. All people, visitors and returning residents, arriving anywhere in the state of Hawaii have been subject to a mandatory, 14-day quarantine for a few months now. Even inter-island travelers have had to quarantine; this restriction ends Tuesday, June 16. A few days ago Governor Ige declared that quarantine of those entering Hawaii state, however, remains in place until July 31.

One month more. And then another month more. Who knew these restrictions, worldwide, in their various forms would have been possible to do? I think it has been important that most deadlines have been one or two months out versus, say, six months long from the start. These deadlines have been like intermediate milestones. If you’re trying to lose 40 pounds, it’s easier to think of losing five, then another five, etc. Not the best analogy, but it was the first relatable one that came to mind.

Many of us are staying at home more than before. Maybe you’re making more coffee at home versus drinking it at the office or cafe or getting take-out coffee. I thought it’d be good to share yet another article about storing coffee at home. A new word for me is hygroscopic. And here’s an article with ideas for what to do with spent coffee grounds. The domain name is practicalselfreliance. Self reliance, self sufficiency, or movement in that direction, seems to be “the thing” since this pandemic has struck. I keep hearing about people wanting to bake bread, plant edibles, sew, and generally make things. The other “thing” is returning to nature. On that note, I want to bring a little coffee nature to you. Thanks again to my friend, Will, who continues to experiment with his new phone’s camera. The flowers and bees are from the end of May, and the ripening/reddening fruit is from the outer part of our farm yesterday.

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