more bare bones than before, at least
4 years ago
it started out with mochas, which are still my most passionate love. now i drink coffee with coffeemate creamer religiously (i’ve gone through several stages: chocolate raspberry, french vanilla, vanilla caramel, and perhaps creme brulee). recently i’ve realized that i can make the black coffee in the dining hall taste good if i add enough half-and-half and sugar. sadly, it’s an extensive amount. but i still would like to be able to sit down anywhere and not have to have cream and sugar handy.
