Photo credits

The Embalse de Riano in northern Spain. The picture was taken by .... me!

Friday, May 25

Shaking it about

I thought it would be clever to pre-mix my coffee and sugar by shaking them together, so that when I want a cuppa I only have to open one jar.

Since the propoerties of the coffee and sugar grains are different (weight, size, etc), the more you shake them the more they seperate into layers.  Not perfect layers of course, not separate enough to put them back in their original individual containers. 

So I had to have a series of strong unsweeted cups, followed by a series of weak syrupy ones.

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