melkor

Now I seem to have won the cappuccino battle for the morning. This one tastes better than normal, the liquid amber I roasted a couple of days ago is really really good.

Mayacamas chard is also quite ageworthy.

I'm working on the cappa - I didn't have any luck convicing MsMelkor to have one five minutes after our espressos. I think I'll talk her into it before breakfast Thanks for the bday wishes

I really like the riedel riesling/zinfandel glasses as a generic white glass.

Thanks! I'm starting my birthday with an espresso in the new illy cups I got for my bday.

Dinner tonight at Bistro Jeanty in Yountville - tomato soup in puff pastry and 2002 ostertag riesling (alsace) MsMelkor had sole meuniere I had steak frites and 1999 titus napa zinfandel As usual, everything there was excellent.

Oh, and there was a cappa before lunch, and another after. (ofcourse)

Lunch (several hours ago) was chicken pot pie, made from the leftover chicken on tuesday.

Cheddar cheese omelette, a few slices of toasted baguette with blueberry jam, and turkey bacon. A glass of milk to drink.

Obviously, I'm drinking my morning cappuccino. I think I'll have some sort of eggs for breakfast.

Just another cappa to end the day - nothing to see here, move along.

For dinner - flank steak with a chimmichurri sauce, mashed butternut squash&potatoes, roasted broccoli, and onion soup. 1999 Familia cassone malbec reserva (argentina)

The onion has an infographic here with their roommate trouble survey.

So, where are you going for your birthday? Or, is MsMelkor keeping it a secret? I've got no idea, so I guess it's a secret

Wow...I am simply amazed at the amount of caffeine you drink! Do you do it for the buzz, or is it more the taste? I mean, those cappuccinos look very appealing. You must have it down to an art. They are all single shots of espresso, the first two for the day are usually caffinated, the other two are almost always decaf. I ran out of roasted caffinated beans last night, so the 3 cappas and a latte I've had today have all been decaf. I just like how they taste, and I enjoy the whole process of building the drinks.

Another cappa for a snack.

Now that I look back through the other pics, this one doesn't look as good - the milk is over-stretched and the edges of the heart aren't as clearly defined as the previous pic.

Unfortunately, there is no picture of my spectacular lunch. But... the cappa from before lunch had the best heart so far:

Had another cappa before lunch, and cottage cheese with a can of mandarine oranges on top for lunch. I'm sure I'll be hungry again in an hour and I'll have Lunch II.

Dave, you should schedule your winter Oakland visits on Tuesday, then leave early to go to the Berkeley Farmer's market (2-6). Easy to get to from the Ashby exit. Thats a damn fine idea. I think I'll do that next tuesday.

Yeah, it's liquid amber - this is the 4th or 5th batch of it I've roasted. It's a much harder blend to roast evenly than any other I've tried. I'd say Tom's description is accurate - I really like this blend in cappuccinos, it shows well through the milk.

Coffee is roasted... unfortunately it needs to rest for a couple of days. So it's decaf for us for the next day or two.

I'd serve a lighter style red wine with that - the Quivera dry creek cuvee we had last night would work well, as would a bottle of phelps le mistral. If you feel like you need a veggie with the dish then something like sauteed spinach or another winter green would be a good bet.

Leftover crepes with raspberry jam and the leftover honey mascarpone creme, and of course a latte.

I think I've posted far more than enough pictures of these cappuccinos We ran out of caffeinated beans yesterday, so this cappa is a decaf. After breakfast I'll roast some more liquid amber.