My dear friend Miranda Künstler is back from Berlin. She has spent the past two months following the elusive and deadly Spider Swallows on their migratory journey east from Lisbon into Mongolia.
I made a huge pitcher of cold brewed ice coffee and she brought me back this delightful tote bag! The perfect size for my flivvervaat tracking notebook, my camera, and my flask. And Bubo snacks. We’re running low on vole jerky, hopefully Mordecai will send a package from wherever he may be. (I’m trying to feel unconcerned since I have not heard from him in months and his last letter left me feeling oddly unsettled.)
We gathered on the widow’s walk with friends last night to watch the burgundy sliver moon sink and to watch the fireworks on Coney Island rise. It’s hard to believe that another summer has passed and soon fall will be upon us. The leaves are already turning a bit – the cool weather after Hurricane Irene has made the trees believe it is fall and so they are gearing up for their showcase of colors before winter. Bubo and the dragons soared through the smoke down at Coney Island and came back with hot dogs for everyone.
I never ask her for particulars. I’m pretty sure I don’t want to know.
And, because I know you so well, below is my recipe for Ice Coffee, Miranda Künstler Style:
1. In a large jar (I use an enormous Mason jar) stir together 1 cup of ground coffee and 4 1/2 cups of water. Cover and let rest at room temperature overnight (or 12 hours).
2. Strain twice through a fine mesh sieve or coffee filters or a sieve lined with cheese cloth or a sieve lined with coffee filters, etc. etc. etc.
3. Add equal parts cold water to your coffee concentrate. That’s 4 1/2 cups, dears.
4. Serve in a tall glass with ice and cinnamon milk. (That’s milk mixed with cinnamon and a dash of sugar.)
5. Sip and pontificate.