... the trouble with having anything clever to write is that you've got to have something going on, and yet when everything is going on there's no time to come up with a clever way to write it out, other than starting with three dots and just rambling.
Morris Marketplace this Sunday! My best friend is coming from the other side of the world on Saturday! Next week Friday Take this Cup will be at the Winsted Farmer's Market on the Green, Saturday I'll be at the Norfolk Farmer's Market, and Sunday again in Morris. I have three different lists of what I need to get done today in order to prepare. Don't panic, just type three dots and go...
Wednesday, June 26, 2013
Tuesday, April 30, 2013
Bio-diversity and The Grand Rehearsal
Well, there's a squirrel or two living in the vehicle that might have been a coffee truck. But that's not what we mean by bio-diversity today!
Without going in to too many explanations or apologies, there are some ever-changing changes to the ever-changing plan. Eh, it's the ecosystem of life. Sometimes the deer eat your garden. Throw what's left on the compost heap and sooner or later you'll have good soil.
On June 1st, Take This Cup coffee will be brewing at the White Memorial Bio Blitz. You can read all about this exciting all-night biology convention on my friend Jamie Fisher's blog : www.whitememorialbioblitz.blogspot.com. They will actually be counting every bug, bird and beaver that sets foot, feeler or feather on White Memorial for a 24 hour period. I will be setting up on day 2 of the event, when all the scientists are good and delirious and ready for a great cup of coffee.
More details to follow..... but here's one important one. I've got to have a good run-through, and I'm going to do it in my trusty backyard. I would love to invite all of you who have so kindly and generously purchased coffee cards to come and use them at the .... shall we call it a Grand Opening or a Dress Rehearsal? The Grand Rehearsal, Sunday May 26th in the merry morning hours.
Without going in to too many explanations or apologies, there are some ever-changing changes to the ever-changing plan. Eh, it's the ecosystem of life. Sometimes the deer eat your garden. Throw what's left on the compost heap and sooner or later you'll have good soil.
On June 1st, Take This Cup coffee will be brewing at the White Memorial Bio Blitz. You can read all about this exciting all-night biology convention on my friend Jamie Fisher's blog : www.whitememorialbioblitz.blogspot.com. They will actually be counting every bug, bird and beaver that sets foot, feeler or feather on White Memorial for a 24 hour period. I will be setting up on day 2 of the event, when all the scientists are good and delirious and ready for a great cup of coffee.
More details to follow..... but here's one important one. I've got to have a good run-through, and I'm going to do it in my trusty backyard. I would love to invite all of you who have so kindly and generously purchased coffee cards to come and use them at the .... shall we call it a Grand Opening or a Dress Rehearsal? The Grand Rehearsal, Sunday May 26th in the merry morning hours.
Tuesday, December 4, 2012
Push Go
When I called my sister (and Take this Cup Motivational and Spacial Design Consultant) to vent about the stress of money and the fear of spending any of the money raised over the past months for the coffee truck dream, she offered many words of wisdom and comfort and encouragement, not the least of which was "We want you to make us coffee." I wrote it on a post-it note and stuck it on the post-it note wall. True, there is a galactic spiral of post-it notes on the wall now- things that must be done, fun and not-so-much, necessary and ridiculous, but this one stands out. I suppose it can't be my mission statement, but it's definitely my mission post-it.
Thanks to the very thorough and extraordinarily generous session with my latest Consultants (Automotive and All-Things-Camper Consultants) I have learned where to spray the WD40. Now, I've said in many a cover letter that I'm a fast learner and a hard worker, and I don't think I was lying, but when I consider this from the position of being my own boss, it's tough not to be a little impatient. I've looked carefully at the pictures and crawled around under the wheels a little bit, and listened very carefully to all of my consultants, but even the widest view of the bigger picture of how it all works is a bit fuzzy to me... I can't seem to get very far past the simple understanding that when you step on the brake pedal the vehicle should stop.
Yesterday I went to try the wares of a new shop in town- an antique store with an espresso bar. It happens to be in a space that I fell a little bit in love with (had even talked pretty extensively with the landlord and brought a friend and Carpentry and Design Consultant to view the space.) It's tough not to be a touch bitter about seeing someone else set up in the space I had wanted, but the owner and manager are both genuinely nice people. (I mean this- they gave me a free cup of coffee and chatted with me without seeming to even notice my local-yokel-iness. These are gentlemen with all the class of New York with all the salt-of-the-earthness of rural New England. These are people we are priveleged to have in town.)
The shop is also lovely. It's not set up the way I would have done it, but it is charming and inviting. The espresso bar is clearly a secondary operation, to the extent that it makes sense that they have a spaceship, push-button machine that blasts out a latte without the pesky grinding of espresso beans or steaming of milk. (To be fair, it's not the worst- there are sadly some machines around that somehow get away with mixing powder and hot water together when you push the button that says "cappuccino.") I don't feel like letting them all the way off of the hook, since it would be infinitely better to have some kind of authentic espresso preparation (wouldn't it be awesome to have an espresso made from an antique machine??,) but that's not their real business. Much like mine is not auto mechanics. I press the brake pedal, they press the button that says "latte."
You definitely do not want me to fix your car. You want me to make you coffee.
Thanks to the very thorough and extraordinarily generous session with my latest Consultants (Automotive and All-Things-Camper Consultants) I have learned where to spray the WD40. Now, I've said in many a cover letter that I'm a fast learner and a hard worker, and I don't think I was lying, but when I consider this from the position of being my own boss, it's tough not to be a little impatient. I've looked carefully at the pictures and crawled around under the wheels a little bit, and listened very carefully to all of my consultants, but even the widest view of the bigger picture of how it all works is a bit fuzzy to me... I can't seem to get very far past the simple understanding that when you step on the brake pedal the vehicle should stop.
Yesterday I went to try the wares of a new shop in town- an antique store with an espresso bar. It happens to be in a space that I fell a little bit in love with (had even talked pretty extensively with the landlord and brought a friend and Carpentry and Design Consultant to view the space.) It's tough not to be a touch bitter about seeing someone else set up in the space I had wanted, but the owner and manager are both genuinely nice people. (I mean this- they gave me a free cup of coffee and chatted with me without seeming to even notice my local-yokel-iness. These are gentlemen with all the class of New York with all the salt-of-the-earthness of rural New England. These are people we are priveleged to have in town.)
The shop is also lovely. It's not set up the way I would have done it, but it is charming and inviting. The espresso bar is clearly a secondary operation, to the extent that it makes sense that they have a spaceship, push-button machine that blasts out a latte without the pesky grinding of espresso beans or steaming of milk. (To be fair, it's not the worst- there are sadly some machines around that somehow get away with mixing powder and hot water together when you push the button that says "cappuccino.") I don't feel like letting them all the way off of the hook, since it would be infinitely better to have some kind of authentic espresso preparation (wouldn't it be awesome to have an espresso made from an antique machine??,) but that's not their real business. Much like mine is not auto mechanics. I press the brake pedal, they press the button that says "latte."
You definitely do not want me to fix your car. You want me to make you coffee.
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