And the story continues… The story of the “never-working” espresso machines!

“My inner accountant quickly convinced me to buy one of those little espresso machines (for the price of approximately 10 tall lattes). It had a steam nozzle to heat milk, which one should clean very thoroughly after each use. I didn’t have the patience to do so. Within a few uses, an unappetizing, dark brown, organic lump developed around the nozzle. A few days later it had become unremovable, and I reverted to getting my coffee outside.”

— By Christoph Niemann – The New York Times

– I guess it’s not too late to make a new-year’s resolution. This year I resolve to stop doubting myself and have faith in my decisions… I wonder how long THAT will last.

– Four seconds by my watch!

And his charming story still continues… Happy Friday lovelies 🙂

“When I came to New York in 1995, I was delighted to discover deli coffee. At the time, I was focused less on taste and more on quantity and price. Thus, I was in caffeinated paradise. In January 1999 a friend seduced me into switching to latte. Within weeks a considerable portion of my budget ended up at the L Cafe in Williamsburg.”

— By Christoph Niemann – The New York Times

I feel sick and devastated inside out… I feel we are living in this bloody era when the world is being run by total idiots… The ones who don’t have the slightest idea that killing innocent people makes them inhuman and tyrannical, regardless of everything else… As John Kenneth Galbraith once said, “there are two classes of people who tell what is going to happen in the future: those who don’t know, and those who don’t know they don’t know.”

Well, these cruel morons are indeed in the second class! Get yourselves a life for lord’s sake before you disgust the rest of us even more…

S

Here we are again… This is dedicated to all the caffeine addicts; just like myself!

“When I was 21 I worked as an intern at a magazine. The art director and I would brew a gigantic pot of coffee around 9 a.m. to help us get through the day. The pot would simmer in the coffeemaker, and through evaporation the coffee strengthened noticeably at lunchtime. In the evening hours, the remaining coffee had turned to a black concoction with a stinging smell and tar-like taste. We endured it without flinching.”

— By Christoph Niemann – The New York Times

“A society that has made ‘nostalgia’ a marketable commodity on the cultural exchange quickly repudiates the suggestion that life in the past was in any important way better than life today.”

— Christopher Lasch in The Culture of Narcissism

Today is January the first, two thousand and nine… Right here and right now, I’d like to wish my loved ones and all of you a wicked year… A year full of great surprises and big smiles…

Let’s look for (and look forward to) the good times in the new year and let go of the rest… Let’s go to the edge and observe wisely… Let’s do things that scare us but let’s do them anyway… Let’s be a better person to ourselves and everyone else…

Here’s thanking you for reading my blog in the past year and wishing you the kind of year you’ve always dreamed of…

Much love and happiness,

S

And here comes another cool one!

“At 17 I still suffered from coffee schizophrenia: I loved the concept of coffee, but resented the taste. I decided to cure myself through auto-hazing. Around that time, my parents took me on my first trip to Paris. We arrived by train early in the morning and went straight to a little cafe. I ordered a large café au lait and forced down the entire bowl. It worked. Since then I have enjoyed coffee pretty much every day.”

— By Christoph Niemann – The New York Times

“And by the way, everything in life is writable about if you have the outgoing guts to do it, and the imagination to improvise. The worst enemy to creativity is self-doubt.”

— Sylvia Plath

And when he was 10…

“When I was 10 I still hated coffee, but fell in love with the ritual of making coffee. My parents were thankful enough about me fixing them coffee every morning that they overlooked my first clashes with brewing technology.”

— By Christoph Niemann – The New York Times