August 31, 2016 - 17:38
Last night I had an hour long conversation about coffee milk. Myself, another classmate with Rhode Island roots, 3 others. My biggest struggle with coffee milk is trying to find the words to describe it:
-Like yoohoo, but coffee flavoured
-like if you had coffee with no bitterness, just heaps of sugar and cream
-no, I promise it's not caffinated
When I was 7-9 years old, I lived in Portsmouth, Rhode Island. At lunch time, on the way to pick up mashed potatoes or baby carrots, we had our bevy of beverages to choose from: skim milk, whole milk, chocolate milk, coffee milk. It's a RI specialty of coffee syrup and milk stirred in a glass with a spoon, and it tastes like home. I was thinking the other day about comfort foods, and how they vary from person to person. Mine include quahogs, crayfish, bolos, and (redundantly) the coffee milk. It's a sampling of my different homes, my different communties, my different families.
I spent some time in Westport, Massachusetts the week before I came back to Bryn Mawr. I had two indulgent objectives: absorb as much sunlight as possible, buy coffee syrup. I've since cajoled multiple friends into drinking some. I want to share my homes, maybe with just something as simple as a couple sips.