It always sneaks up on me – starting with the light.
Sometime in mid-August – usually while I’m driving – I’ll notice that the light is different. Brighter, clearer. It’s subtle, but definitely sends the message:
Summer is over.
Yes, there are technically still a few more weeks till Labor Day but for me it feels done, and never more so than for the last 3 summers, as we get ready to say good-bye to Chelsea as she returns to school.
It’s what we’re doing as I write this, and I wish I could say it gets easier but it doesn’t.
Well, that’s not exactly true. Knowing what to expect does make it a little easier but the lead up – the anticipation – still feels as fraught as it did that very first time.
I’m always in a quandary over how to deal with these last days at home. Do we spend them all here so that she feels like she’s gotten some good “home time” in before she leaves? Or do I make lots of plans so that we’re busy and distracted from the impending reality? It’s the former that usually wins out. Planned excursions – which we love and live for all summer long – suddenly feel forced and strained. Chelsea wants time at home. Time to watch Sesame Street with Noah. Time with Conor to play video games. Staying close to home also allows us to plan and enjoy her favorite meals and special treats, to spoil her for just a few more days.
And then there’s this morning – her last morning at home. Chelsea’s not much for big lavish breakfasts but we do love our morning iced coffee. I decided to step it up for today and make a batch of cold brewed coffee. Usually I just make a pot of hot coffee and put it in the fridge when it cools down. Cold brewed is made by stirring ground coffee with room temperature water and letting it sit overnight. You then strain it twice and add your milk and ice. This method eliminates all bitterness and results in a smooth, sweet flavor. It’s a slightly more elegant way to have your iced coffee, and I thought it hit the perfect note for this morning’s send-off.
Okay, and maybe a little bit of lavish.
Good-bye for now babe, I love you so very much.
My heart is always right next to yours. Xo
adapted from the New York Times
1/3 cup ground coffee
In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.
Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth.
In a tall glass filled with ice, mix coffee with milk to taste.
This delicious recipe brought to you by Sheri Silver