Cold Brew Coffee

My youngest sister told me how to make cold brew coffee. It reportedly has much less acid when made in this manner. It definately has a smoother taste. I didn't make it exactly as she did. My version is as follows.

6 oz. freshly ground coffee
8 c. room-termperature filtered water

1. Put coffee in a 1/2- to 1-gallon glass jar. Pour the water over the coffee. Cover.
2. Let stand approximately 24 hours at room temperature.
3. Strain using a mesh collander. Strain again using a paper coffee filter.
4. For a cup of hot coffee, mix equal parts cold brew coffee with hot water.
5. Store remaining cold brew coffee in the fridge.

I strained it from the jar through the mesh collander into the glass coffee pot from my coffee maker. Then I used the filter basket from the coffee maker through a paper filter back into the jar. The jar I am using has a wide mouth making this easier.

Parsley Potatoes

1 1/2 lbs. small new red potatoes, scrubbed
1 tbsp. canola oil
1 med. onion, chopped
1 sm. clove garlic, crushed
1 c. chicken broth
1 c. chopped fresh parsley, divided
1/2 tsp. pepper

1. Peel a strip of skin from around the middle of each potato; place potatoes in cold water. Set aside.
2. Heat a large skillet over medium-high heat; add oil. Sauté onion and garlic for 5 minutes or until tender. Add broth and 3/4 c. parsley; mix well. Bring to a boil.
3. Place potatoes in a single layer in skillet. Return to a boil; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender.
4. Remove potatoes with a slotted spoon to serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley.