It's About Time

For not going home for the holidays, I'm impressed that we had as much fun as we did. We woke up and had Mimosas with a lovely brunch I put together for the Family (Jess, Matt, Bradley and myself).


With the help of my new Shun Classic Chef's Knife...

(Thanks a million, mom and pop).

To be truthfully honest, Christmas Day wasn't anything too insane. Between the five of us had about 2 bottles of champagne worth of mimosas, 23 beers (I'm currently drinking the 1 beer that was left over), a shot of Evan Williams Sour Mash each, some wine, ate breakfast burritos, home-made vegan sugar cookies, some pizza, pb&j, went for a brief walk to Cal Anderson Park,

went home and ate some butternut squash soup from scratch and I'm sure there's a little something I left out but can't remember....because we passed out at 8:30pm.

A day well spent. Missed all of you in SacTown.

Boom'n

Coincidentally, a good friend had just gobbled up some hongos mágicos (w/o my knowledge) 10 miles away as I snapped this photo in someone's bathroom at a house show.


The universe works in mysterious ways.

Discovery Park

With clear skies and a nug in hand, Brad and I made use of our day off.

We must have looked a little suspicious

carrying a TV 10 blocks from 11th & Harrison to Bellevue & Mercer at 11:00 pm.



Fortunately, for us, we're both white so law enforcement wasn't an issue.

Busted Thompson Stem

It's not everyday you get to see this. Matt's brand new Thompson stem is currently out of service.



The hell of it is, we don't know how or when that could have happened. Send that shit into Thompson, Matt. They owe you.

It's Cough Fee Thyme!

Everyday is a good day for coffee, and to make it the most pleasant experience every time I'm going to show y'all how to properly make the perfect cup via French Press. The right method is key, because every subtlety makes a world of difference. Take note:

Step 1: Pick Your Roast

Today we're going to brew up a bag I picked up from Brad at Zoka Coffee Roasters, Costa Rica Finca La Lia. Papaya, Carmel & Lemon Notes. (we'll see)

Step 2: Gather Supplies

French Press, Scale & Beans (ground specifically for French Press).

Step 3: Get The Water Boiling


Step 4: Weigh Out The Grounds

Ideally you want 1.5 oz. of coffee per 20 oz. of water. This is where the scale is clutch.

Step 5: Pour & Stir


I feel that a quick stir is crucial to allow the coffee and water to incorporate, thus allowing you to experience the full flavor.

Step 666: Allow 4 (Four) Minutes to Brew Then Slowly Press the Screen Down.

Pour and enjoy.

For a more intimate online encounters with coffee culture and info see Ben @ http://sosprodown.blogspot.com

The Itch

It's back. Time to restore productivity in the things that truly bring me joy. FCP Studio is almost installed, next order of business:






Someday.