Don’t Poke Murphy

I just had to.

Let me explain. No, there is no time…let me sum up. 😉

I had some pretty impressive success with the last post, especially outside of WordPress, talking about how things had gone with my weight and quitting smoking. I’m always looking for things to talk about and that is true. Things were so ridiculously bad back then, which was so annoying because at the time I had just finally become a full time writer and musician so I was like really?!? Lol! I read everything you could Google about chronic nausea, sought out doctors, ran, exercised, meditated, and even drank gross weird things. I do a stripped down version of that now as those grant funded days are a thing of the past unless something changes. Anyways I am very glad I did that and am frankly scared to let things slip back, which keeps me moving. I actually had the pay version of the Calm app which was great and I genuinely kind of miss that. Still got to figure out how to include that again. I’m a musician so I’m all about patterns.

Random point, I’m writing this on my smartphone as always and I love the fact that when I put down “I’m a” it suggested “graverobber”. Little badass for my new MotoZ phone which I haven’t been honesty that crazy about, though it does have fm radio.

Which brings me to the title, which would make a good album title. Murphy’s Law, which is said to be based on this quote by Augustus de Morgan

It is found that anything that can go wrong at sea generally does go wrong sooner or later, so it is not to be wondered that owners prefer the safe to the scientific …. Sufficient stress can hardly be laid on the advantages of simplicity. The human factor cannot be safely neglected in planning machinery. If attention is to be obtained, the engine must be such that the engineer will be disposed to attend to it.[2]

Mathematician Augustus De MorganJune 23, 1866

Through grapevines and Chinese whispers (the latter needing a new expression considering it’s etymology) it has become Murphy’s Law of “What Can Go Wrong Will”.

I poked the spirit of this thing.

Result. Crap sleep because my tummy acted up and lost the entire day of blogging, hence Friday off. Least I kept that simple.

Nevertheless I am very grateful for the level of support on here and abroad for this. I was hoping maybe someone had been struggling with the same thing because I know how crazy making chronic nausea can be, especially when doctors act baffled.

I reset my alarm and though tomorrow is a longer day, I might be able to get one there or at least Monday. Sunday is pretty much the social media quiet valley of the week so not posting on Sundays is kind of fair enough. I am hoping to reduce the Sunday impact of the additional work I took on. I need the money but you need actual down time as well or the machine wont run right.

And that’s an album cut on Don’t Poke Murphy.

Speaking of today’s writing music is another classic from over 10 years ago now. Well I did mention Abba, so…

Iron and Wine – Our Endless Numbered Days

I used to work as a Barista for just years and back then it was this, Coldplay, Jamie Cullam and Jack Johnson.

Speaking of I really appreciated what NPR Fresh Air did with their 2016 Anthony Boudain interview. Like with Freddy Mercury I’m sorry I only discovered him now because of how he talked about his life being opposite of “Normal People”. As a Barista, cleaner, musician and even a writer I don’t know how often you feel like life’s biggest observer.

I’m drinking coffee in a duck blind.

Cheers Anthony,

Thanks for reading everyone 🙂

Tom

Little bit about coffee

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This is one of those posts that I think was inevitable.  My day work is as a barista and has been with some exceptions like janitorial and university for some time.  Behind the counter is much like playing music.  You certainly don’t know it the first day and their isn’t any official training.  The more you’re standing behind the portafilters, steam wands and coffee sprinkled counters the more you pick up.

The challenge with coffee is the three factors, namely the product, the water and the equipment.  I like to think that the real drink of a barista would either be a light roast taken black or a single shot of well pulled espresso.  These drinks give you the inherent flavors of the source at its fullest and the wine like subtleties that are otherwise masked.  It’s sounds all fancy but it’s like anything else.  The more you drink the more you notice how bright or not, bitter or not, ect.  The coffee menus are actually simpler than they seem as well.  It is simply “how do you want your milk prepared?”  I won’t get into all of them but with a Latte it’s simply steamed milk over espresso.   A cappuccino is steamed milk and milk foam over espresso (with its name derived from the brown and white outfits of the Cappucine Monks).  Americano….just hot water…you add the milk.  Africano…half hot water and half steamed milk.  Then the other variables come in and yeah…you get those drinks that a barista needs to take a deep breath before announcing.  I can understand the fun of fine tuning like that.  The first coffee I had was at the age of 12, helping in the kitchen at church so I could get out of…well… church.  I remember taking lots of sugar and cream while I helped get ready.  There wasn’t actually much to do in that big square room of counter tops and fridges attached to the hall.  It was mostly about being outta the church sipping coffee.

Naturally your water source should be clean and filtered.  Your best bean choice is from a cafe or local roastery.  Supermarkets rarely throw out old beans and they do go stale eventually.  With the machine you want it to be as clean as you can possibly make it and one trick is to run a pot of water through first to heat the machine (like pot scalding with tea) and to improve the machines ability to extract flavor.  It is also common for people to use to much coffee in the ratio of coffee to water.  One teaspoon of beans per cup of water is perfect.  Your lighter roasts also have more caffeine as the roasting process extracts the caffeine and also gives it that shiny coffee oil look.  Lighter roasts also go better with savory and dark with pastries (sweet).  Chocolate is a great pairing, famously with the mocha which got its name from the port of Moka which traded beans around the world from places like the original source of coffee in the hills of Ethiopia.

There’s a bunch to consider.  Coffee’s almost done.

Cheers,
Tom

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