Geoffrey Bund

An experienced technology and media professional with subject matter expertise in virtual reality and complex realtime capture solutions.

The Franklin

This is a sort of strange take on a cold brew beverage. It’s nice on hot ass days and was thunk up by me and my partner Caitlin. She’s been getting hooked on nitro cold brew so we cooked this up as an alternative.


1) 3-8 (or more) tbsp’s agave, honey, brown sugar or molasses. whatever you want.

2) 1 tbsp of cinnamon powder

2) 1-3 tsp’s vanilla extract

3) Seltzer water, 16 oz.

4) 10 oz of ground coffee

5) water

6) orange (optional)

I made this sort of haphazardly at first so bear with me here. Basically, you want to make like 20 oz of super concentrated coffee. You can do it by doubling the ground size of your perc or pour over but the best way is to do typical cold brew. You can make 20oz of cold brew by grinding about 5oz of coffee to coarse ground and steeping in cold water for 12-15 hours. I make it in a french press and just press the coffee out and then transfer it over but you can also just use a pitcher and pour it out through a coffee filter. Anyway…

Once you get your 20oz or so of concentrated cold brew you put it in a saucepan and get it hot but not boiling. Stir in the sweets. Cinnamon, agave, honey, sugar or molasses, and a bit of vanilla. I estimated these quantities. Do it to taste depending on the severity of your sweet tooth. Once everything is stirred in and dissolved transfer it over to something like a pyrex and throw it in the fridge.

Once it’s chilled I serve it over ice with 1/2 cold brew concentrate to 1/2 seltzer water.

If you’re feeling REAL crazy squeeze some fresh orange into it. CRAZY!

Savory Barley Oats

I am craving a savory alternative to the Klaus K-style Barley Oats I've been cooking with apple and almond. Also, I'm too lazy to do anything like soft boil an egg so all will have to be baked overnight. Here's an attempt: 

1) 1-cup Barley Oats

2) 3-cups whole milk

3) 1-cup heavy whipping cream

4) 2x eggs 

5) 1x tablespoon sriracha (might alter to taste or appearance) 

6) half cup diced red onion

7) 1x tsp salt 

8) 1.5x pork chorizo sausages

9) paprika and cheyenne pepper to taste

10) 2x cloves garlic

Bake overnight at 180 fahrenheit

Garlic/Frank's Chicken

This recipe is my favorite chicken thigh slow cooker recipe. 

  • 5 skin-on, bone- in chicken thighs (about 2 pounds)
  • 2 TBSP fresh minced garlic
  • 1/3 cup packed brown sugar
  • ¼ tsp. pepper
  • 1 cup Frank's Hot Sauce (buffalo sauce)

Toss it in slow cooker for hours, skin side up. 

Root beer brisket

1 (3 1/2 pound) brisket, trimmed
salt and pepper

1 onion, sliced
1 (4-ounce) can tomato paste
1 cup BBQ sauce
2 Tablespoons Worcestershire sauce
2 Tablespoons Dijon mustard
4 cloves minced garlic
1/4 cup brown sugar
1 1/2 cups root beer

Add the brisket to a very hot pan. Brown on both sides. 

Transfer the brisket to your slow cooker. Cover the top with sliced onions.

Mix together tomato paste, bbq sauce, Worcestershire sauce, Dijon, garlic, and brown sugar. Season with salt and pepper.

Pour the sauce over the brisket.

Pour root beet over the brisket. 

Slow cook for 6-hours

Pear slow cooker chicken

I have a pear that is a little too far gone to eat. We also over bought ginger so I'm going to give this recipe a bash: 

  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 pear
  • 1/2 yellow onion
  • 1tbsp ginger
  • 1 cup chicken broth (will prob substitute something else lying around) 

pop in slow cooker for like 6 hours 

Barley Oats with Almond Paste

About to try an overnight Barley Oats recipe with Almond Paste. It will be a modified version of what I've been doing here's the list: 

  • 1 cup Barley oats
  • 3 cups whole milk
  • 1 cup cream
  • 1 Tbsp salt 
  • 1.5 Large Green apples (maybe 2... not sure) 
  • .75 cup Almond Paste (see below) 

Put in oven COVERED overnight at 180F/80C

Almond Paste

  • 1.5 Cups Blanched almonds 
  • 1.5 Cups confectioners sugar 
  • 1 egg white
  • 1.5 tsp almond extract (what is this??) 
  • .25 tsp salt 

Frank's Red Hot Chicken

Trying out this recipe: 

  • 5 skin-on, bone- in chicken thighs (about 2 pounds)
  • 2 Tbsp. cooking oil (vegetable oil) 
  • 1 tsp. dried parsley (omitted) 
  • ½ tsp onion powder (used dried minced onion instead) 
  • ½ tsp. garlic salt (regular garlic powder) 
  • ¼ tsp. pepper
  • 1 cup Frank's Hot Sauce (buffalo sauce)

Threw it in the slow cooker for 6 hours and will have with Hannah's potatoes. 

This was an easy hit. Went really with panini bread, mayonaise and pickled onions. 

Copyright ©️ Geoffrey Bund 2017. All Rights Reserved.