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peace-out blogspot
16 May 2009
04 February 2009
Monday night ramblings
I don't know if having the SERBC in your backyard helps much because we are definitely pushing the limits on practicing and getting our stuff together. If anything, it'll be great to sleep in my own bed at night and know where the nearest whole foods and target is. I think I am spending way too much time(and money) in these two places as I prepare for competition. I'm convinced Target has some mind control stuff going on in that place. I swear I can't walk out of there without spending at least $20, even if I'm just going in for sponges.
I digress.
I finally have a signature drink. Crystal's has been finalized. Josh has his together, too. I think this has been the hardest part for me this year, and I still have yet to tackle the time aspect of creating it within my given 15 minutes. Patience, grasshopper.
In other news, lately I've been working with Brick Store Pub's new spot Leon's Full Service. For those of you unfamiliar with BSP, it's a local beer institution, known for their massive Belgian beer selection, great staff, and awesome pub food. The owners are opening up a new restaurant, Leon's, just around the corner from BSP. It's going to have a bigger emphasis on food, but no worries, their beverage selection is on point. It's rare here in Atlanta to see restaurants putting as much effort as Leon's is into their coffee program. They have a 2-group Linea, a Super Jolly grinder, and a cirqua water filter system! The boys over at Counter Culture have hooked up Leon's well.
On top of that, the owners have pulled me in to do some extra training with the staff before their opening this week. They have a knack for highering passionate folks, so it was rather refreshing being in a room with 10 people that all wanted to know how to pull a great shot of espresso. Oh, and did I mention it's only espresso, macchiato, cappuccino, and french press? No skim, no decaf. It is what it is.
I love being able to walk into a cafe, restaurant, or any business really that is passionate about what they do. I don't doubt anyone's commitment to their business, especially if they've taken the time to open it in the first place, however, it's quite noticable where people's hearts lie when it comes to the food industry. When you walk into Leon's or BSP, you'll notice it, too. It's in the quality of food, the honest staff, the clean environment... and it's great to know that the people behind it all are good people, too. At the least, it's an encouraging remark on why I stay in Atlanta. There are good people here doing good things. Making good food. Good drinks. Thank you.
I digress.
I finally have a signature drink. Crystal's has been finalized. Josh has his together, too. I think this has been the hardest part for me this year, and I still have yet to tackle the time aspect of creating it within my given 15 minutes. Patience, grasshopper.
In other news, lately I've been working with Brick Store Pub's new spot Leon's Full Service. For those of you unfamiliar with BSP, it's a local beer institution, known for their massive Belgian beer selection, great staff, and awesome pub food. The owners are opening up a new restaurant, Leon's, just around the corner from BSP. It's going to have a bigger emphasis on food, but no worries, their beverage selection is on point. It's rare here in Atlanta to see restaurants putting as much effort as Leon's is into their coffee program. They have a 2-group Linea, a Super Jolly grinder, and a cirqua water filter system! The boys over at Counter Culture have hooked up Leon's well.
On top of that, the owners have pulled me in to do some extra training with the staff before their opening this week. They have a knack for highering passionate folks, so it was rather refreshing being in a room with 10 people that all wanted to know how to pull a great shot of espresso. Oh, and did I mention it's only espresso, macchiato, cappuccino, and french press? No skim, no decaf. It is what it is.
I love being able to walk into a cafe, restaurant, or any business really that is passionate about what they do. I don't doubt anyone's commitment to their business, especially if they've taken the time to open it in the first place, however, it's quite noticable where people's hearts lie when it comes to the food industry. When you walk into Leon's or BSP, you'll notice it, too. It's in the quality of food, the honest staff, the clean environment... and it's great to know that the people behind it all are good people, too. At the least, it's an encouraging remark on why I stay in Atlanta. There are good people here doing good things. Making good food. Good drinks. Thank you.
31 January 2009
yes.
this started off as a joke.... LATimes article posted on twitter leading to bored night at Octane.
It's Ben's design, and I simply facilitated the t'shirt making. A fantastic collaboration, once again.
I think Ben looks great in pink.
21 January 2009
Powerful Beefscapes
Beach “Powerful Beefscapes” Advertising and Recipe, originally uploaded by Beef It's What's For Dinner.
wow.
saw one of these in this month's Gourmet.
Slightly convincing me to embrace meat in my diet again.
04 December 2008
some things last a long time
fall is transitioning into winter and so far it's been a difficult phasing of one image into another. thanksgiving week took away both my grandfather and my dear friend and coffee companion crystal bryant. i've been hating the world; coping with loss is difficult and I'm sorry if i've been particularly cranky or distant lately. not your fault.
we went to texas for thanksgiving to visit my parents' new home. we'd just been in DC for my grandfather's ceremonies, and so i suppose it was helpful to burrow in my mother's overstuffed couches. there's isn't much better than eating expensive cheeses and looking at photos of my family in our earlier, nerdier, california days.
me on the left, sara on the right. that picture was taken here.
anyway.
sleep creeps is going well. we played at the earl last weekend and i managed to lose a bunch of my own equipment. it's like when you're on your cell phone when you get home from work and you set your keys down in the middle of the conversation. total time warp, no clue where i set that stuff down.
five year anniversary at octane next week. holy crap! I've just about been there for half of its existence. my roommate alyssa has been there for almost all of it. kind of insane. party on friday night if you guys are around. if not, im sure ben will be twittering about it for those of you needing updates.
all in good fun.
(don't worry mom, i didn't steal that picture from your house. i've been holding onto it for forever!)
we went to texas for thanksgiving to visit my parents' new home. we'd just been in DC for my grandfather's ceremonies, and so i suppose it was helpful to burrow in my mother's overstuffed couches. there's isn't much better than eating expensive cheeses and looking at photos of my family in our earlier, nerdier, california days.
me on the left, sara on the right. that picture was taken here.
anyway.
sleep creeps is going well. we played at the earl last weekend and i managed to lose a bunch of my own equipment. it's like when you're on your cell phone when you get home from work and you set your keys down in the middle of the conversation. total time warp, no clue where i set that stuff down.
five year anniversary at octane next week. holy crap! I've just about been there for half of its existence. my roommate alyssa has been there for almost all of it. kind of insane. party on friday night if you guys are around. if not, im sure ben will be twittering about it for those of you needing updates.
all in good fun.
(don't worry mom, i didn't steal that picture from your house. i've been holding onto it for forever!)
20 November 2008
Miss you already
Rest in peace, Granddaddy.
Now you can play golf forever.
Alfred John Henderson
July 27th, 1925 - November 20, 2008
22 October 2008
friendship!
my largest distraction from coffee only gets better. we played for our friends, and life was good.
20 October 2008
it's Aficial (groan)
Our undying devotion to Aficionado this past week has paid off, and we now know this espresso inside and out. We began serving it on the bar yesterday, and it's the first change in blends I've seen since I started working here two years ago (save for our month long SO Rwanda in April). We pulled in a third grinder all last week to test out the Aficionado, and its a sad moment to see the dude leave. However, if fate's stars stay the way they have been, a third grinder will return. I kind of want to put a lazy suzan in the corner to rotate the grinders on. My only fear is that it would turn into one of those playground things where the kids who don't make it to the center end up flying off the edges into Splinterville bark city.
Anyway it's freaking cold. It's 48 degrees right now. Sure, it's early. But I had to go hunting for a coat. And an extra blanket last night. Poor Bruce has even willingly subjected himself to being an indoor cat again. Maybe this explains part of my allergies...
But with cold weather comes shivering tired eyes with coffee demands. Gimmie gimmie gimmie and I say ok ok ok it's yours. Take it!
Tomorrow my band is playing their first show. In case you live in Atlanta and feel like being accosted by a pop grunge band for an hour than just swing over to the highland inn ballroom around 9pm. it's free.
okbye.
(do any of you guys listen to Ride? There's this song of theirs called the Colour of the Sky and at the end it plays a little music box melody. I used to have a music box that had the same song... so weird.)
Anyway it's freaking cold. It's 48 degrees right now. Sure, it's early. But I had to go hunting for a coat. And an extra blanket last night. Poor Bruce has even willingly subjected himself to being an indoor cat again. Maybe this explains part of my allergies...
But with cold weather comes shivering tired eyes with coffee demands. Gimmie gimmie gimmie and I say ok ok ok it's yours. Take it!
Tomorrow my band is playing their first show. In case you live in Atlanta and feel like being accosted by a pop grunge band for an hour than just swing over to the highland inn ballroom around 9pm. it's free.
okbye.
(do any of you guys listen to Ride? There's this song of theirs called the Colour of the Sky and at the end it plays a little music box melody. I used to have a music box that had the same song... so weird.)
13 October 2008
25 September 2008
20 September 2008
Let's continue
Two days after that last post, I received a package in the mail at work. My mother bought me The Flavor Bible (Thanks mom!). I've been leafing through it almost religiously searching for "the answer" or at least some inspiration (it really is a great title, the puns could just go on but I'll stop here). And, of course, my new flavor obsession does not appear in this book.
Muscadines and/or scoppernongs.
These little southern morsels don't need a dictionary to inform me of their flavor. It's GRAPE. And not just like, red and green grapes, but the artificial flavor of grape you get out of Welsh's jelly or the purple popsicle. Yum.
They taste great with cheese, and the overabundant imagery of californian tourist packets of grapes and wine and cheese comes to mind. How appropriate that I, a Californian transplant, find the "southern grape" to be so delicious.
I'm coming up with ideas for muscadines. Cheese, perhaps Gorgonzola. Honey. Stephen told me to come up with something easy and delicious and then make it look complicated. Okay.
But really, Monday is a chance to experiment for everyone. It's a chance for the judges to practice with the new rules, and maybe a chance for me to break out a beverage that has been instrumental to creating a coffee community in Atlanta. It really requires nothing more than popping the top of a bottle, but out of any of the drinks I've come up with it, I find it inspires me the most. It certainly doesn't meet any type of Oos and Aahs with culinary types, and its flavor matchings are a little obvious, when you think about it. But the creation of this beverage has been for the regulars, the lovers of octane, and it meets my coffee obsession with an overwhelming "Hey y'all," an homage to my new southern roots, fertilized with coffee.
As for the SERBC I think I'll stick to the muscadines or other food experiments, but for Monday I might just put on that southern twang.
Muscadines and/or scoppernongs.
These little southern morsels don't need a dictionary to inform me of their flavor. It's GRAPE. And not just like, red and green grapes, but the artificial flavor of grape you get out of Welsh's jelly or the purple popsicle. Yum.
They taste great with cheese, and the overabundant imagery of californian tourist packets of grapes and wine and cheese comes to mind. How appropriate that I, a Californian transplant, find the "southern grape" to be so delicious.
I'm coming up with ideas for muscadines. Cheese, perhaps Gorgonzola. Honey. Stephen told me to come up with something easy and delicious and then make it look complicated. Okay.
But really, Monday is a chance to experiment for everyone. It's a chance for the judges to practice with the new rules, and maybe a chance for me to break out a beverage that has been instrumental to creating a coffee community in Atlanta. It really requires nothing more than popping the top of a bottle, but out of any of the drinks I've come up with it, I find it inspires me the most. It certainly doesn't meet any type of Oos and Aahs with culinary types, and its flavor matchings are a little obvious, when you think about it. But the creation of this beverage has been for the regulars, the lovers of octane, and it meets my coffee obsession with an overwhelming "Hey y'all," an homage to my new southern roots, fertilized with coffee.
As for the SERBC I think I'll stick to the muscadines or other food experiments, but for Monday I might just put on that southern twang.
15 September 2008
13 September 2008
train train traaain.
SO it begins. And the mania slowly sets in. This time around I am not trying to graduate from college, travel to Japan, or move into a new house. Thank god.
I set out early this morning to start collecting ingredients for what I had planned would be my signature beverage. I was looking for pistachio, rhubarb, and fresh ginger. Not huge plans, but some place to start. The drive to Your Dekalb Farmers Market is a longer stretch from the new house, so I can only make it every once in a while.. Not to mention gas prices went up a dollar yesterday with all this Ike jazz.
YDFM is a mecca of fresh produce and hard to find spices. Unfortunately, it's a madhouse on Saturdays. I went it armed with a scarf (it's freezing in there) and a basket and made my way through the crowds. This place attracts everyone, so the lanes get crowded as restaurant chefs pack their buggies with their weekend's menu and I scramble between the children who get lost underneath the fruit tables.
Amidst the cacophony I find my way to the kale. Rhubarb looks like kale, so I figured it'd be over in that general vicinity. Hmmm... wrong. I wander through the cabbages and then to the fresh herbs and the pre packs of baby spinach. Nada. When Aly and I were discussing the possibilities of rhubarb, she brought up memories of Iowa and rhubarb pies.. how everything had rhubarb in it since even a small crop would yield enough of the stuff to feed an army. She remembered it being fall, and yet the farmers market is out.
I consult a text that greatly helped me in composing my signature beverage last spring : Culinary Artistry by Andrew Dornenburg and Karen Page.
I happened upon it my accident in the book store, but its use has proved its validity. It breaks up foods into seasons, gives you great flavor pairings for a variety of foods and spices, and even goes into the process of developing a menu. And the book says rhubarb is a spring veggie. Thankfully, flipping to the "fall" page puts me back on track and I wondered why I hadn't just bought the book already. So I did. $30 well spent. The book is really meant for those starting up a restaurant or developing a menu, but isn't that what we are doing in competition? Thoughtfully searching for ingredients (great coffees to serve as espresso), how to highlight their features (as in searching for the best complimentary milk for a capp), and finding great flavors to pair with it (sig drink!). This book is excellent, and too great a gem to keep to myself.
I set out early this morning to start collecting ingredients for what I had planned would be my signature beverage. I was looking for pistachio, rhubarb, and fresh ginger. Not huge plans, but some place to start. The drive to Your Dekalb Farmers Market is a longer stretch from the new house, so I can only make it every once in a while.. Not to mention gas prices went up a dollar yesterday with all this Ike jazz.
YDFM is a mecca of fresh produce and hard to find spices. Unfortunately, it's a madhouse on Saturdays. I went it armed with a scarf (it's freezing in there) and a basket and made my way through the crowds. This place attracts everyone, so the lanes get crowded as restaurant chefs pack their buggies with their weekend's menu and I scramble between the children who get lost underneath the fruit tables.
Amidst the cacophony I find my way to the kale. Rhubarb looks like kale, so I figured it'd be over in that general vicinity. Hmmm... wrong. I wander through the cabbages and then to the fresh herbs and the pre packs of baby spinach. Nada. When Aly and I were discussing the possibilities of rhubarb, she brought up memories of Iowa and rhubarb pies.. how everything had rhubarb in it since even a small crop would yield enough of the stuff to feed an army. She remembered it being fall, and yet the farmers market is out.
I consult a text that greatly helped me in composing my signature beverage last spring : Culinary Artistry by Andrew Dornenburg and Karen Page.
I happened upon it my accident in the book store, but its use has proved its validity. It breaks up foods into seasons, gives you great flavor pairings for a variety of foods and spices, and even goes into the process of developing a menu. And the book says rhubarb is a spring veggie. Thankfully, flipping to the "fall" page puts me back on track and I wondered why I hadn't just bought the book already. So I did. $30 well spent. The book is really meant for those starting up a restaurant or developing a menu, but isn't that what we are doing in competition? Thoughtfully searching for ingredients (great coffees to serve as espresso), how to highlight their features (as in searching for the best complimentary milk for a capp), and finding great flavors to pair with it (sig drink!). This book is excellent, and too great a gem to keep to myself.
11 September 2008
Enkutatash
Well, to start, Happy New Year. It is the first day of the New Year in Ethiopia.
My love affair with the country has only become more intense since I started working in coffee, but I can also attribute the love to two other facets, food and music. Have you heard of the Ethiopiques collection? Several compilations put out with years and years and years of fantastic music. Today I have had on #21 - Ethiopia Song, Tseguy-Maryam Guebrou. An amazing female pianist... seemingly fit for the overcast day.
Anyway,
Crystal is finally certified, and she's rocking out awesome beverages on the bar. Now that she's making drinks, I can spend some time practicing for the southeast (will it ever happen!?) and work on small edits around the shop. No rest for the wicked; it feels great to be doing research again. Everything from processing and trade to water quality.
Though, at times, I feel stifled. As if the internet isn't offering enough, and so I delve back into dusty shelves of Georgia State (where they wont even let alumni check out books). Once when speaking to a regular customer about keeping up with music, he said it was perhaps a trend that when you get older and can no longer find the time to search out all of the latest new bands, you find yourself diving back into roots (he was referring to the Everly Brothers). The analogy works here. and though I am nowhere near the definition of "old," I have found a subject I used to loathe -History- more appealing every day. How can I understand current trade and export regulations in Ethiopia or Kenya if I know not of its political history? Coffee is a commodity to us, but to the farmers in Guatemala who were given land during the Arevalo administration in the 50's, it was a blessing to their family.
Context is everything.
My love affair with the country has only become more intense since I started working in coffee, but I can also attribute the love to two other facets, food and music. Have you heard of the Ethiopiques collection? Several compilations put out with years and years and years of fantastic music. Today I have had on #21 - Ethiopia Song, Tseguy-Maryam Guebrou. An amazing female pianist... seemingly fit for the overcast day.
Anyway,
Crystal is finally certified, and she's rocking out awesome beverages on the bar. Now that she's making drinks, I can spend some time practicing for the southeast (will it ever happen!?) and work on small edits around the shop. No rest for the wicked; it feels great to be doing research again. Everything from processing and trade to water quality.
Though, at times, I feel stifled. As if the internet isn't offering enough, and so I delve back into dusty shelves of Georgia State (where they wont even let alumni check out books). Once when speaking to a regular customer about keeping up with music, he said it was perhaps a trend that when you get older and can no longer find the time to search out all of the latest new bands, you find yourself diving back into roots (he was referring to the Everly Brothers). The analogy works here. and though I am nowhere near the definition of "old," I have found a subject I used to loathe -History- more appealing every day. How can I understand current trade and export regulations in Ethiopia or Kenya if I know not of its political history? Coffee is a commodity to us, but to the farmers in Guatemala who were given land during the Arevalo administration in the 50's, it was a blessing to their family.
Context is everything.
31 August 2008
an ongoing affair
David and I used to joke about how as I grew into the coffee industry that all of my relatives would find some way to give me cheezy coffee knick-knacks for birthdays and holidays. And at that time we made some kind of unspoken agreement that he would refrain from buying me coffee mugs with cat heads or motivational phrases on them.
So when David gave me a Chemex this year for my birthday, you can undoubtedly say I was stoked. It was conveniently on the same day that Octane received its first shipment of the Thunguri Microlot from Nyeri, Kenya. I have a special place in my heart for Kenyan coffees... but this was something worth writing home about. The best way i could describe it was a plum covered in maple syrup with a little bit of salt sprinkled on top. I bought a 12oz bag of it and it was gone a day later. I couldn't help but just keep making it for everyone (not to mention I'm slightly obsessed with experimenting with my new brew device).
On top of all of this Kenyan excitement, David Lamont brought us by some coffees from the CC cupping on Friday-- all coffees from Aida Batlle's Finca Mauritania. I'd never had a "Pasa" coffee before, and was stunned at it's real raisin rum flavor. I love being surprised at what coffee can be... Thank you.
Excitement overflows as the new coffees come in...
So when David gave me a Chemex this year for my birthday, you can undoubtedly say I was stoked. It was conveniently on the same day that Octane received its first shipment of the Thunguri Microlot from Nyeri, Kenya. I have a special place in my heart for Kenyan coffees... but this was something worth writing home about. The best way i could describe it was a plum covered in maple syrup with a little bit of salt sprinkled on top. I bought a 12oz bag of it and it was gone a day later. I couldn't help but just keep making it for everyone (not to mention I'm slightly obsessed with experimenting with my new brew device).
On top of all of this Kenyan excitement, David Lamont brought us by some coffees from the CC cupping on Friday-- all coffees from Aida Batlle's Finca Mauritania. I'd never had a "Pasa" coffee before, and was stunned at it's real raisin rum flavor. I love being surprised at what coffee can be... Thank you.
Excitement overflows as the new coffees come in...
26 August 2008
Love is Love
Until yesterday, Hurricane Faye hadn't really held up to much of a storm for us in Atlanta. At best, she offered a few beautiful overcast and mild windy days. People anticipated rain, but none came, and so when another cloudy day rolled over yesterday, I thought for sure it'd be a fine day to visit Love is Love farm in Douglasville, GA.
Instead, my adventure companion Emma and I found ourselves traveling down Fulton Industrial for twenty minutes in the heaviest sheets of rain we've seen in months. It dripped through the leaky roof of my car and was so loud that conversation was strained. But we persevered and managed to spot our turn, or what we though was our turn... only to be wandering down one of two roads with the same name, eventually leading to an hour long journey which really shouldn't have been more than 30 minutes. Anxiety aside, we eventually made it to the farm, but only to realize it was only open for fresh food shoppin' on Mondays from 4-7PM.
At this point you might imagine us turning around, finding a quicker route home for a rainy afternoon of snuggles and Law and Order marathons. But no, we were determined. After a couple of phone calls we were on the farm with Joe Reynolds, the twenty-something city boy gone organic farmer, and his parade of dogs ranging from old gray haired sweethearts to a tiny feisty chihuahua. He (with the dogs following along) gave us a grand tour of the 8 acre far. Love is Love actually belongs to an older couple, Skip and Cookie, but in large it is up to Joe and his lady Judith to do the planning. Their plants vary from the "instantly gratifying" beans to Amish seed spitting watermelons to a new plot in the works for strawberries later this year.
When asking Joe how he'd gotten into all of this, seeing as how he had mentioned working at the Brickstore in Decatur (a well loved Belgian beer restaurant) just a few years ago, he brought up coffee. Joe mentioned of his time at Java Monkey-- an Equal Exchange account, also on the Decatur square. He spoke with the folks at EE, and managed to make a few contacts with some folks in Honduras and Nicaragua. He traveled and visited these farms, inspired by their hard work, [I'm missing a few steps but Joe and Judith] eventually came to find his place on Love is Love.
Many of us in the coffee industry speak (almost religiously at times) about the desire to go to coffee origin. Myself included, we find it to hold some key to a whole understanding of the seed to cup process. As for now, I really don't have any plans made to go to coffee origin anytime soon, mostly for time and monetary reasons. But until that becomes a more likely possibility, it's comforting to know there is an organic farm just thirty minutes outside the city that can offer a similar experience. Grounding and peaceful, its indirect reminder of the "where it came from" story is a message sent strong.
If you're in the Atlanta area on a Wednesday from 4-7PM, I encourage you to make the short trip to check out the farm. If that isn't a possibility, they take their food up to the Local Farm Stand (Thurs, Fri, and Sat) in front of Star Provisions just down the street from Octane. They don't have a website, but Judith does have a Love is Love facebook page! Find them, love them :)
Instead, my adventure companion Emma and I found ourselves traveling down Fulton Industrial for twenty minutes in the heaviest sheets of rain we've seen in months. It dripped through the leaky roof of my car and was so loud that conversation was strained. But we persevered and managed to spot our turn, or what we though was our turn... only to be wandering down one of two roads with the same name, eventually leading to an hour long journey which really shouldn't have been more than 30 minutes. Anxiety aside, we eventually made it to the farm, but only to realize it was only open for fresh food shoppin' on Mondays from 4-7PM.
At this point you might imagine us turning around, finding a quicker route home for a rainy afternoon of snuggles and Law and Order marathons. But no, we were determined. After a couple of phone calls we were on the farm with Joe Reynolds, the twenty-something city boy gone organic farmer, and his parade of dogs ranging from old gray haired sweethearts to a tiny feisty chihuahua. He (with the dogs following along) gave us a grand tour of the 8 acre far. Love is Love actually belongs to an older couple, Skip and Cookie, but in large it is up to Joe and his lady Judith to do the planning. Their plants vary from the "instantly gratifying" beans to Amish seed spitting watermelons to a new plot in the works for strawberries later this year.
When asking Joe how he'd gotten into all of this, seeing as how he had mentioned working at the Brickstore in Decatur (a well loved Belgian beer restaurant) just a few years ago, he brought up coffee. Joe mentioned of his time at Java Monkey-- an Equal Exchange account, also on the Decatur square. He spoke with the folks at EE, and managed to make a few contacts with some folks in Honduras and Nicaragua. He traveled and visited these farms, inspired by their hard work, [I'm missing a few steps but Joe and Judith] eventually came to find his place on Love is Love.
Many of us in the coffee industry speak (almost religiously at times) about the desire to go to coffee origin. Myself included, we find it to hold some key to a whole understanding of the seed to cup process. As for now, I really don't have any plans made to go to coffee origin anytime soon, mostly for time and monetary reasons. But until that becomes a more likely possibility, it's comforting to know there is an organic farm just thirty minutes outside the city that can offer a similar experience. Grounding and peaceful, its indirect reminder of the "where it came from" story is a message sent strong.
If you're in the Atlanta area on a Wednesday from 4-7PM, I encourage you to make the short trip to check out the farm. If that isn't a possibility, they take their food up to the Local Farm Stand (Thurs, Fri, and Sat) in front of Star Provisions just down the street from Octane. They don't have a website, but Judith does have a Love is Love facebook page! Find them, love them :)
12 July 2008
Podcasted
Back in March I participated in an event called Pecha Kucha where I presented 20 slides in less than 7 minutes on my trip to Japan. Although you cannot see the photos, Alfredo (the conductor of the Atlanta chapter of this event) has hosted the audio portion of my presentation on iTunes as a podcast.
It's always weird to hear your own voice. I have yet to watch my entire USBC performance for this reason... well, and because anxious nerves turn in my stomach as I say to myself "You forgot to do ___!"
Listing to the podcast reminds me of winter and Japan. Memories are flooding.
Please enjoy.
It's always weird to hear your own voice. I have yet to watch my entire USBC performance for this reason... well, and because anxious nerves turn in my stomach as I say to myself "You forgot to do ___!"
Listing to the podcast reminds me of winter and Japan. Memories are flooding.
Please enjoy.
03 July 2008
pressin party
Aeropress at Octane?!
Yes!
On a Sunday afternoon at the bar amidst drink making and a sunday afternoon rush. It couldn't have been better. Ross (a beloved regular who brought the aeropress) brewed some of Counter Culture's Cafe San Ramon of Nicaragua and then a bit of Espresso Toscano to contrast. The "crema" that emerged on the surface intrigued me, but disappeared before I could get my mouth on it.
Another brewing method seen and tasted. Several more to go.
Yes!
On a Sunday afternoon at the bar amidst drink making and a sunday afternoon rush. It couldn't have been better. Ross (a beloved regular who brought the aeropress) brewed some of Counter Culture's Cafe San Ramon of Nicaragua and then a bit of Espresso Toscano to contrast. The "crema" that emerged on the surface intrigued me, but disappeared before I could get my mouth on it.
Another brewing method seen and tasted. Several more to go.
30 June 2008
teh internets
I used to close Octane three or four nights a week, back when this blog first started. I'd usually come home around 1 or 2 in the morning, depending on how fast we got things cleaned up, and I'd settle in front of the computer screen with a bowl of cereal and lurk on blogs, facebook, and other random and mindless imagery. Tonight, I revisit those nights.
First I start with flickr. Kozy and Dan share their artistic explorations across the world. Deep sea diving and bunny fishes. I get to peek into faraway friends worlds.
Then I'm side swiped into seeing if true will update his blog. Nope.
And then I'll watch some stuff on small moving screens.
and then other sorts of hand games.
And then I end up watching this:
Unsolved mysteries, seriously being the creepiest show to watch as a kid but most entertaining as an adult, has an episode based in my home town??! Featuring the "Pizza Bandits"?! And on top of that, the person who uploaded this video added in an audio clip of someone rapping "Romper Room" which is a show my uncle worked on and had me shop up on as a tiny child.
The evening's internet rampages have ended. Good night.
First I start with flickr. Kozy and Dan share their artistic explorations across the world. Deep sea diving and bunny fishes. I get to peek into faraway friends worlds.
Then I'm side swiped into seeing if true will update his blog. Nope.
And then I'll watch some stuff on small moving screens.
and then other sorts of hand games.
And then I end up watching this:
Unsolved mysteries, seriously being the creepiest show to watch as a kid but most entertaining as an adult, has an episode based in my home town??! Featuring the "Pizza Bandits"?! And on top of that, the person who uploaded this video added in an audio clip of someone rapping "Romper Room" which is a show my uncle worked on and had me shop up on as a tiny child.
The evening's internet rampages have ended. Good night.
22 June 2008
left a mark on my face.
california left me with a sort of refreshed feeling like when you get out of an ice cold shower in summer. shockingly invigorating and grounding.
family I hadn't seen in years gathered to celebrate a graduation, and we welcomed him to the rest of his life.
He will soon be working at a winery in napa... mmmm, napa.
Car rides through the valley of california lead us from sac to the bay then on to I-5 to get to patterson and then gilroy for a final reunion of cousins and their mom (my aunt).
this is what the middle of nowhere looks like.
View Larger Map
I love these boys, Joe and Thomas. The closest in age in the whole slew of family, and the best to be around. We ate at Chevy's and had giant margaritas in the hot sun and felt good to be with family.
Train took me to Mission where I began a twennie-four hour adventure in the so-called "sucka free." Gracious guides Baca and Drew showed me the ropes, fed me antelope and the best tacos ever, and gave me enough reason to want to move back.
From there it was on to los angeles for a few days of relaxing. a sweet tour of the colleges and claremont, the huge city itself, and then a day at the beach left me never wanting to leave california. the garment districts and other areas of downtown I found totally fascinating in their historic grandeur and lack of glamor. We made our way to the bradury, a totally amazingly beautiful building, and the spot for some scenes of blade runner.
got to see a little bit of that devin and that willbur of intelli, sipped on a bit of that Anjilinaka spro, and continued on our way. beaches. guacamole. top model recaps and hgtv loafing.
freshly freckled and worn out from the heat, I came home.
my cat, bruce, greeted me with a present upon my return.
he made his first outdoor catch. a dove. it lay half alive, twitching in the bloodstained and feather strewn hallway. my dear friend erik disposed of the bird outside, where bruce immediately ran to toy with it for a few more hours.
r.i.p. bird.
family I hadn't seen in years gathered to celebrate a graduation, and we welcomed him to the rest of his life.
He will soon be working at a winery in napa... mmmm, napa.
Car rides through the valley of california lead us from sac to the bay then on to I-5 to get to patterson and then gilroy for a final reunion of cousins and their mom (my aunt).
this is what the middle of nowhere looks like.
View Larger Map
I love these boys, Joe and Thomas. The closest in age in the whole slew of family, and the best to be around. We ate at Chevy's and had giant margaritas in the hot sun and felt good to be with family.
Train took me to Mission where I began a twennie-four hour adventure in the so-called "sucka free." Gracious guides Baca and Drew showed me the ropes, fed me antelope and the best tacos ever, and gave me enough reason to want to move back.
From there it was on to los angeles for a few days of relaxing. a sweet tour of the colleges and claremont, the huge city itself, and then a day at the beach left me never wanting to leave california. the garment districts and other areas of downtown I found totally fascinating in their historic grandeur and lack of glamor. We made our way to the bradury, a totally amazingly beautiful building, and the spot for some scenes of blade runner.
got to see a little bit of that devin and that willbur of intelli, sipped on a bit of that Anjilinaka spro, and continued on our way. beaches. guacamole. top model recaps and hgtv loafing.
freshly freckled and worn out from the heat, I came home.
my cat, bruce, greeted me with a present upon my return.
he made his first outdoor catch. a dove. it lay half alive, twitching in the bloodstained and feather strewn hallway. my dear friend erik disposed of the bird outside, where bruce immediately ran to toy with it for a few more hours.
r.i.p. bird.
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