Quick Tip to Better Tasting Coffee

I finally found a couple of minutes to read one of my favorite newsletters. It is a monthly newsletter from the Leelanau Coffee Roasting Company and it usually includes their monthly specials on coffee or information on current events in Glen Arbor where they call home. This month's newsletter featured a quick and easy tip to better tasting coffee and a cleaner coffeepot. Simply run 10 cups of vinegar (yep, do not dilute it with water) through your coffee maker followed by at least two pots of water to get rid of any lingering vinegar. Also, do not forget to clean the lid to your coffeepot as well as the spigot where the coffee comes out of the coffee maker.

One tip I would like to add is that you might also want to have a paper filter (if your coffee maker uses those) in place to catch any hard water deposits that the vinegar cleans out. A pleasant scented candle might be in order as well as your kitchen will quickly smell like a pickle factory.

P.S. If you love coffee you really should stop by the Leelanau Coffee Roasting Company when you are in Glen Arbor (in the Sleeping Bear Dunes area) or you can place an order at their store online at www.coffeeguys.com. I have a lot of favorites among their different coffees, but one of my top favorites would have to be the Manitou Blueberry. You can really taste the blueberry flavor, but it does not take away from the smoothness of the coffee.

Zucchini Bread

This is my Grandma Jacob's recipe. I have been making it since I was a child and absolutely love it! Even my husband (who doesn't like zucchini) and my son (who hates any vegetable) love this bread. Try it, I promise you won't be disappointed. What you need:

• 3 eggs
• 1 c. oil
• 2 c. sugar
• 3 tsp. vanilla
• 3 c. grated zucchini
• 3 c. flour
• 3 tsp. baking soda
• 3 tsp. cinnamon
• 1 tsp. salt
• 1/2 tsp. baking powder

Directions:

• Mix together. Grease and flour 2 loaf pans. Bake for 1 hour at 350.

Documentary on the History of U.S. 12

"From Moccasins to Main Street" is a new documentary about the history of U.S. 12 that is premiering this Friday, July 14, at Sturges-Young Auditorium at 7 p.m. The film is produced by Mike Mort and Lee Fraim and features many actors from the Sturgis area. Tickets for the premiere are $10 with the proceeds going to the Sturgis Historical Society and the St. Joseph County Historical Society. Organizers would prefer if you made reservations.

The documentary takes viewers through the different stages the route has seen over the years. What began as an Indian trail and ended up as U.S. 12 makes for some interesting history. Before I-94 came into existence in 1962 the current highway known as U.S. 12 was at that time known as U.S. 112.

Read more about "From Moccasins to Main Street" at the Sturgis Journal.

Rustic Fruit Tart

I plan to make this pie with blueberries and raspberries as soon as I have time to go out and pick the berries. It sounds delicious and easy - just my style! What you need:

• Ready made unroll and bake pie crust
• 3 cups fresh fruit (one fruit or a mix of fruits)
• 3 Tbsp. sugar
• 2 Tbsp. cornstarch

Directions:

• Unroll pie crust on a baking sheet.
• Combine fruit, sugar, and cornstarch in a bowl and stir well. Use a slotted spoon to pile fruit in a level mound in the center of the pie crust, leaving about 1 to 2 inches of bare dough around. Discard any juice in the bowl.
• One side at a time, fold up the edges of the pastry. The folded edges should cover some of the berries, but not reach the center. When all of the edges are folded up, the center of the tart should still be visible.
• Bake for 25 minutes, or until the pastry begins to brown and the fruit is bubbling. Remove the tart from the oven and cool until the juices set.

This recipe was adapted from one found at the Traverse City Record Eagle's website. The article accompanying the recipe is interesting.