What are you doing today?

Eric said:
Right, I took this from the 21st floor of a hotel in Oakland last year, I turned off all the lights in the room and got the lens as close to the window as possible. It was also on a tripod and taken with a 15 second exposure. Hotels offer excellent vantage points.

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Ah, now I recall my trip to Macau in 2019 - I have not stayed in a hotel for a while! Tried to make some photos from the hotel window (I think from the 17th floor). The view was great but the reflection was exacerbated by dust on the windows; the air quality was not very good. I also had to turn off all the lights for the night shot.

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Edd said:
Packing the bags for a 5 day ski trip to Stowe, VT. Skiing Stowe, Bolton Valley, and Smuggler’s Notch. We just got hammered with snow so excellent timing for us. I live for this shit, I’m shallow.
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Not shallow... skiing is the lifeblood of a part of the Vermont economy that has long since started to shiver in fear of ... global warming.
 
Scepticalscribe said:
Chatted with Decent Brother for the best part of an hour, and chatted with Other Brother yesterday.

As the old BT ad used to say, "it's nice to keep in touch."
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A bit of personal trivia, I was in a British Telecom advert as a child as an extra. My Dad was quite high up in BT and asked for me to be involved. Maureen Lipman was in the same one lol. Never made it to Hollywood though.
 
Scepticalscribe said:
Placed an order for coffee.

This time of year, coffees from central and south America are in season.
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I know you said you don't roast your own, but have you had issues getting coffee?

My wife is trying to get some "green" beans and everything is backordered.
 
Herdfan said:
I know you said you don't roast your own, but have you had issues getting coffee?

My wife is trying to get some "green" beans and everything is backordered.
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No.

I use small, local, roasteries, (and no, I don't roast my own).

The only thing that I have noticed - ans this is because small, local roasteries respect the annual cycle of when coffee cherries (beans) ripen - is that, at present, the (best quality) available coffees are those from cetral and south American.

Of these, the coffees I am most partial to, tend to be from El Salvador, but it does mean that it may be a few months yet before my own personal favourites (mainly Ethiopian coffees, but also coffees from Kenya and Yemen) will become available again.
 
Herdfan said:
I know you said you don't roast your own, but have you had issues getting coffee?

My wife is trying to get some "green" beans and everything is backordered.
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I roasted a couple of batches using an old school air popper (for popcorn), not my idea, saw several people doing it this way, turned out pretty good, just such an extra EXTRA effort for what we perceived as not much improvement.

I totally "get it" though, it's super cool as an overall sort of coffee experience.

We just got in another Bones order, that had their seasonal 50% off, got 5 bags, 4oz whole bead of flavored, good stuff :)
 
DT said:
I roasted a couple of batches using an old school air popper (for popcorn), not my idea, saw several people doing it this way, turned out pretty good, just such an extra EXTRA effort for what we perceived as not much improvement.
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When the wife was drinking a pot a day, she was roasting her own. She liked a Sumatran bean roasted to first crack. But her heartburn after that much coffee became a problem so she had to cut back to one cup a day which was around the time Startbucks came out with their "Blonde". So she either uses a K-cup or buys whole beans, grinds them and uses her French press.

But when her mom was here over Christmas, she had bought some decaf from a local guy who got his green beans the same place she had in the past, Sweet Marias. Her mom really liked the decaf she had bought so my wife was going to roast a batch for her before we visit this weekend. Those beans are backordered with no time frame for shipping. So no coffee for the MIL.
 
@Herdfan How does she roast them? Like what kind of mechanism?

The air popper thing was pretty amazing, and it kept them moving (as they roast they start swirling around). Smelled amazing, then you jar them for like 2 days.

Side note: We picked up some of those fillable/reusable K-cups, specifically for travel, I wound up going from a 12 grind to a 6 (our grinder adjusts from 1 to 15), which is kind of medium fine and they worked! It was pretty fun having some flavored coffee right in the room (I just pre-ground it and put it in a ziplock).
 
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