playing ketchup
So here, debatably, is the biggest change since my last update: After a thoroughly unsuccessful and demoralizing search for a barista job, I've given in and begun working for the Man. Yup, I'm a market analysis intern. But it's not quite as bad as you think. My (generally friendly) coworkers all appear to have souls intact, plus I'm being assigned some interesting, non-trivial (and highly confidential ;o) projects. On the other hand, some small part of me wishes I were just a typical useless intern. (You want coffee? I'll make you coffee!!) ::grin::
Yesterday saw the beginning of my summer musical education um, program...thing. SMEPT. I checked out a bunch of CDs to play during the ride to and from work (and to afterwards burn ;o). As a side effect, while listening to Rach 3 this morning, I came up with an idea for a radio show next year: "The Cadenza." We could showcase well-accepted cadenzas like Joachim's cadenza for the Brahms violin, improvised cadenzas, cadenzas written by the composer vs those written by someone else... I could say ca-den-za a lot (so much fun). Oh, just thinking about it almost makes me want to go back to Cambridge.



I ordered a bunch of coffee from Terroir last Thursday, and it all arrived yesterday. As you might remember from an earlier posting, I have been -dying- for some good old regular coffee. And Terroir's (new crop) Yirg and Rwanda have more than fit the bill:
Rwanda Karaba
Nuts and ripe apples. Maybe also some grape as the coffee cools. A nuanced, balanced, pretty coffee.
Ethiopian Yirgacheffe
I definitely prefer drinking this coffee after it's cooled for a bit. Obviously, this amplifies the lemon-peel, but it also seems to highlight the cane-sugar sweetness. I'm usually pretty suspicious of bag copy, but this truly is an elegant coffee.
My only concern is that these two coffees both seem to exhibit a common nutty (almond?) taste. It's certainly pleasant enough, but should Yirg ("the world's most floral coffee...[similar to] Darjeeling tea") really be nutty?
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Sorry for not having real pictures :o( Still can't seem to find the charger for my camera battery, and may well have to order a new one.

2 Comments:
GEORGE: Salsa is now the number one condiment in America.
JERRY: You know why? Because people like to say "salsa." "Excuse me, do you have salsa?" "We need more salsa." "Where is the salsa? No salsa?"
hehe, the "ca-den-za" and the ketchup reminded me of that.
And, what about the SB (NC) project??
11:14 PM
you are knowledgable.
6:57 PM
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