How to make French Press coffee

“I think that possibly maybe I’m falling for you.” One of the many songs involving one of my favorite things. I can recollect early Sunday mornings watching my great grandmother make coffee. It was very rare that my parents would ever drink coffee, actually I would go as far as to say that coffee was a foreign concept in our home. If we were drinking anything relative to the bean, it was in the form of an icy cold frap mostly consumed by a syrup of some sort (probably chocolate in my case). My great grandmother, who we referred to as Nanny had an internal clock that would hardly ever let her sleep past the 6 a.m. hour. And her morning ritual was a cup of black coffee in a floral mug.

I remember how the sun grazed over her one acre garden outback and seeped in through the kitchen window. As I stood in the doorway, I can recall the beams of light blinding me as her silhouette reached for the shimmery blue can of Maxwell House.
How to make French Press coffee: Recipe by The Local Forkful
She would just fill my cup half way and make sure to let me know that too much coffee for a child would stunt their growth. Superstitious or not, anytime I ever shared a cup with her I could be sure to hear that phrase. It still rings in catacombs of my memory from time to time.

How to make French Press coffee: Recipe by The Local Forkful

How to make French Press coffee: Recipe by The Local Forkful

My affinity for the bean has grown into quite the unrequited love over the years. It seems that why my palate continues to say yes, my GERD continues to say no. And so for the better I have tugged back on the amount of coffee I drink in any given week. I’ve simply become a coffee snob, saving that cherished mug for the perfect blend of earth, air and water. I enjoy a coffee with fruity, chocolaty and sometimes spicy nuances. Drew’s Brews, a local roaster, makes a blend called Timor, a clean and vibrant coffee with a hint of chocolate. And it has become one my favorite selections.How to make French Press Coffee: Recipe by The Local Forkful

There is an eclectic little store nestled into the cluttered Hillsboro Village by the name of Davis Cutlery & Cookware. One of the gentleman who is part owner, his name escapes me, has a son who roasts and blends their coffee. If you don’t know what it is you’re looking for; these gentleman will be more than happy to steer you in the right direction. But believe me when I say, “make sure you are not in a rush”, the conversation could carry on for an hour or so(no kidding).

The blend I purchase from their is a silly name that would cause giggle when stumbled upon by a child. Jitterz Blendz, spelled exactly so, with no apologies. The subtitle Home-Fire Latte which is to differentiate the nuances. A well-rounded blend of cherry and chocolate notes with a hint of earthiness. There are so many different types of coffee out there that one should take the time to find the perfect blend. We all have an appreciation for art but we’re not all a fan of the same technique.How to make French Press coffee: Recipe by The Local Forkful
Nashville has a flourishing coffee shop scene that I’m thoroughly enjoying. While not everyone makes a killer cup of joe. You always have options. Just a few of my faves are dose coffee and tea, The Jam Coffee House and The Well Coffee House. I really could go on and on but I won’t continue to bore you. Though if you happen to have some free time on your hands this week. Check out these pieces on coffee. NPR is full of good bits of information that will expand your knowledge about the bean and who knows? You might discover the coffee connoisseur within yourself.

How to make French Press coffee

Step 1. Boil 3.5 cups of water. set aside. The rule of thumb is two tablespoons per every cup. If you desire darker or milder, adjust accordingly.

Step 2. Add the ground coffee to your French Press. Using a vessel that will allow you to stream the water. Pour water over coffee grinds in 360 degree motion ensuring to cover all the grinds.I fill my press right below the line.

Step 3. Place the lid back on to the top of press but do not depress the plunger. Allow the coffee to steep for 4 to 10 minutes depending upon how strong you like your coffee. I typically let it go for about 6-8 minutes.

Step 4. After you poor your cup of coffee. Pour the remaining coffee into a carafe or thermos so that it won’t become bitter. Enjoy!How to make French Press coffee: Recipe by The Local ForkfulHow to make French Press coffee: Recipe by The Local Forkful

And I know that there are hardcore coffee drinkers out there who believe they have better methods, tips etc. And I’d love to hear them. What does your coffee ritual look like? Are you a Clever, Aeropress or French Press kid?…or other?

Turkish Proverb: “Coffee should be black as hell, strong as death, and sweet as love.”

how to cut a cantaloupe

How to Cut a Cantaloupe: Recipe by The Local Forkful
No one should be intimidated by the breaking down of produce, but many are. It is pretty simplistic in nature and everyone has their own method. I tried to keep it as simple as possible. Let me know what you think.
How to Cut a Cantaloupe: Recipe by The Local Forkful
Step 1. Cut both ends off of the cantaloupe.
How to Cut a Cantaloupe: Recipe by The Local Forkful
Step 2. Remove the seeds from the center with a spoon. Be careful not to apply a lot of pressure as you don not want to bruise your fruit. Cut the cantaloupe in to quarters.
How to Cut a Cantaloupe: Recipe by The Local Forkful
Step 3. Using a pairing knife follow the shallow green line between the skin and the fruit all the way around the cantaloupe with your knife slightly inverted at an angle. Remove any unwanted green from the fruit.
How to Cut a Cantaloupe: Recipe by The Local Forkful
Step 4. Humor me for a moment. There was a thunderstorm attacking me a this point so I forgot to take photos of the fruit being cut into eights before chunks. That’s food blogger real life, my friend. Any-who, cut the cantaloupe in to the desired size you would like according to what you are using it for.
How to Cut a Cantaloupe: Recipe by The Local Forkful
I personally enjoy eating any kind of melon with kosher salt. It’s a beautiful marriage of flavors. The sweet and savory makes for a great summer time snack to enjoy while reading a book on the veranda. Sounds Nice! huh?

     Cantaloupe is in season from June through August, but you can find it all year round. It’s one of my favorite #summergolds and should be enjoyed before peak season is over. Don’t let it pass you by.

What is your favorite way to eat melon?

Food Blogger Outtake: Real Life

How to Cut a Cantaloupe: Recipe by The Local Forkful
This miniature monsoon totally blind-sided me from out of the middle of no where. I thought I would share this with you so you didn’t think it was just fun and games. Who am I kidding? It is most of the time.

How To…Cut a Pineapple!

It’s Pineapple season friends so take full advantage while you can through June. In my experience of observing people cut pineapples, it always look so frustrating and tedious.  I always think to myself; is it really that hard? But after inquiring from friends and strangers, it seems to be no easy task if you’re not familiar with fabricating whole fruits.

Helpful Hints: Sniff the Pineapple to check for ripeness, if no sweet aroma, move on. Or place the pineapple on its head (Yes, you will balance it on the leaves, it can be done) to allow the sugar to flow to the top and not the bottom where it will ferment. This may take a couple of days. You don’t want a very green pineapple there should be some color differentiation. yellowish, orangish, and reddish.

I hope to present it in a simple DIY format so you don’t have to waste your money on the pre-cut stuff that wastes 35% or more of the fruit; or so you don’t have to purchase that lame canned stuff….grossies! (Sorry, fruit salad making grandmas)

Well, first things first. Grab a moist towel and place beneath your cutting board to prevent sliding. A sharp knife and some patience, no blood should be involved.


2. Cut 1/4 of an inch off the top and bottom. Remember we don’t want to lose too much of the fruit so don’t get carried away.


3. You’re going to cut down the sides but take your time. A good starting point is the black eyes at the top of the pineapple. You only want to go about a 1/4 of an inch in and you can judge by seeing how clean your sides are as you move around. You’re trying to remove the eyes from the sides because their not pleasant.


3b. This is your final product after you remove the sides. A clean exterior and if any eyes remain slowly shave down the side until it is removed or pluck it out with the tip of a potato peeler or knife if you’re skilled enough.


4. Next, we are simply slicing the pineapple down the center of the core evenly in the center. Lie the pineapple core facing down.


4b. Then, cut the these sides in half again down the center so that you have 4 equal segments.


5. You are going to cut the core from the center because the flavor typically isn’t pleasing to the palette. But I do enjoy nibbling on them for the little fruit that is left on it!…So Good!


This is what you’re looking for once all the cores are removed.


6. We are going to cut the segments in half.


6b. And last but not least, you are going to cut the pineapple into bite sizes pieces of your own preference. I prefer the bite size because they are perfect for dipping.


My wife and I are fans of dipping our pineapple into Lemon Pudding, 0r Cream Cheese Fruit Dip, but to each its own.



Here’s a little recipe for fruit dip if you prefer. This stuff is really good as well!

Cream Cheese Fruit Dip

4 oz. Cream Cheese

2 oz. vanilla yogurt (I prefer Dannon or Land O Lakes)

1/4 c. powdered sugar

1 tsp. vanilla extract

smidge of salt

1. Whip the cream cheese till smooth in standard kitchen aid mixer, or if you choose to work on your fitness use a wooden spoon to smooth out.

2. Mix in powdered sugar to cream cheese until dissolved, then fold in yogurt, extract, and salt. Enjoy!