I have been wanting to post this for a while now, but have not made time until now. So here goes. I have been frustrated here in Costa Rica with the non-dairy coffee creamer. 1st of all, it is non-dairy and it is creamer. How does that work? I don’t know either. Secondly, the coffee at the YWAM property is good, but they make a lot of it at one time so after a while it is not very hot. My frustration is that non-dairy coffee creamer does not mix well in non-hot coffee. There is nothing worse than having cream colored, or as the Crayola crayon company so wrongly called it in the 80’s, flesh coloured chunks of non-dairy/powder floating in my coffee. OK, there is worse things, but this is definitely not good.
My solution to all of this, keep putting non-dairy coffee creamer in my warm coffee and thank the good Lord it is not Starbucks.
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