This morning our server was taken into the dessert, flipped upside down, and shaken out. A few hours our server was back online. Courier is “borrowing” space on a server in San Francisco, and routing it through a hub (probably in a storage room) in Reno.

Over the long weekend we made oat milk from scratch, tightened up our bar chairs, used our new die grinder, and made a new batch of house made granola for our bar. Coffee the last week has held more savory flavors and the espresso more crisp with grapefruit bitter. This weekend Alex leaned more toward caramelly sugars, trying to hold onto the vibrant raw fruit sugars, yet still build upon them.

From May 31, 2011
From May 31, 2011

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