A beautiful orange Cousances cast iron roasting pot from the 60s, used to be my great-grandmother's. I mainly use it to make vegan mac and cheese, or enormous batches of vegetable soup whenever I get a flu.
The oldest object in regular use however is an old dowry chest, a light wood painted black, that my other great grandma kept all her and her son's belongings in when they fled from the red army during WW2.
I keep some bulkier tools, a box with sandpaper, and a ton of bubble wrap in it lol
I love natto, but never met anyone else who liked it. Used to have it every day for breakfast and ferment it myself sometimes. Should get back into that actually.
250g oats + 20g walnuts/almonds + 20g unsweetened cocoa powder + 20g molasses/date syrup + 1 or 2 bananas + a few ice cubes
add water, blend.
I keep the dry ingredients stored in glass jars right next to my kitchen scale, so it only takes like a minute or two to prepare. Been drinking variations of this for breakfast every morning for years.
Cheaper and more nutritious than any expensive prepackaged meal replacement drinks you can buy.
Eat real food.
My general advice for espresso is keep it simple and not overthink it. Don't weigh your beans, don't single dose, don't spray water or WDT or do any of that esoteric espresso nerd jazz.
Get a burr grinder that grinds fine enough for espresso in the 200-400€ range, backflush the machine regularly (aim for every morning (with detergent once a week), descale with citric acid once a year, don't overspend on artisanal locally roasted beans unless you have the money and enjoy the ritual of picking them up.
There's a lot of unnecessary optimization in the espresso world like in a lot of hobbies. Italians did fine without all that for the better part of a century.
Sorry, I just added that so people don't assume I pay for animals to be subjected to a lifetime of torture cause I'm a weak selfish removed.
A beautiful orange Cousances cast iron roasting pot from the 60s, used to be my great-grandmother's. I mainly use it to make vegan mac and cheese, or enormous batches of vegetable soup whenever I get a flu.
The oldest object in regular use however is an old dowry chest, a light wood painted black, that my other great grandma kept all her and her son's belongings in when they fled from the red army during WW2. I keep some bulkier tools, a box with sandpaper, and a ton of bubble wrap in it lol
Brush would clean this with ease
Man, its been a while since I've seen the awesome face.
"The society these days..."
I love natto, but never met anyone else who liked it. Used to have it every day for breakfast and ferment it myself sometimes. Should get back into that actually.
Boiled to mush broccoli and brussel sprouts are kinda nice though...
just be happy
only ever had them raw I think. It wouldn't even occur to me to cook with them, but now I kinda want to try that.
how dare you
250g oats + 20g walnuts/almonds + 20g unsweetened cocoa powder + 20g molasses/date syrup + 1 or 2 bananas + a few ice cubes
add water, blend.
I keep the dry ingredients stored in glass jars right next to my kitchen scale, so it only takes like a minute or two to prepare. Been drinking variations of this for breakfast every morning for years.
Cheaper and more nutritious than any expensive prepackaged meal replacement drinks you can buy. Eat real food.
McDonald's \o/
Symfonium is the Android music player I use to stream and save music from my Jellyfin server (which is just my MacBook with my iTunes library on it)
broom gang broom gang
Piracy + iTunes + Jellyfin + Symfonium
(for me)
My general advice for espresso is keep it simple and not overthink it. Don't weigh your beans, don't single dose, don't spray water or WDT or do any of that esoteric espresso nerd jazz.
Get a burr grinder that grinds fine enough for espresso in the 200-400€ range, backflush the machine regularly (aim for every morning (with detergent once a week), descale with citric acid once a year, don't overspend on artisanal locally roasted beans unless you have the money and enjoy the ritual of picking them up.
There's a lot of unnecessary optimization in the espresso world like in a lot of hobbies. Italians did fine without all that for the better part of a century.
Don't listen to James Hoffman.