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Day 344/365
Just a quick cell phone shot and edit in snapseed. Lots of appointments lately not as much time to venture out
Have a great day friends
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Full episode: youtu.be/C9KkQno1XUY
In this episode, we travel to Bushwick, the Brooklyn neighborhood around the Myrtle Avenue/ Broadway stop on the J, M, and Z train.
We visit Punk Alley, the world-famous re-purposed shipping container-filled alley on Broadway which hosts a punk rock flea market with Rebel Rouser, a record shop, Book Row- Better Read Than Dead, Video Eye, a used VHS shop and Street Level, an antique shop/ tattoo parlor.
We also check out a few thrift shops along Broadway including OG Flea Market and Lion's Den and see lots of graffiti and street art along the way. We finish the tour with a cold brew from Jones Beach Bar & Cafe and stop in at Norbert's Pizza, a go-to spot for vegan pizza in Bushwick.
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Of course, after days of being super hot today it's dreary and chilly. But I am drinking it nonetheless!
Getting some delicious bokeh and color from the Nikon D750 while shooting these cold brew Manhattans
Slow drip cold brew iced coffee on the way, courtesy of our new Cold Bruer kickstarter reward from Bruer Coffee
June 17
The rain came down hard and heavy today, so of course this was the day I spent driving unnecessarily. As I pulled into work in Denton I suddenly realized that I had left my personal hard drive at home. Right now, while we wait for shiny new Pegasus drives at work, I’ve been using my personal external drive to work off of since the computers themselves have so little internal storage and our servers are, shall we say, hella slow. So, just as I completed an hour-long commute I realized I would be unable to do any work there.
West Oak Coffee helped me feel a little better about this problem. We went there for a small breakfast meeting and I noticed something on the menu I hadn’t noticed before: something called a Cold Brew Float. Turns out, if you drop ice cream into cold brew coffee, you’ve got yourself a truly delightful beverage. Seriously, you probably need one right now.
When the meeting was over, I had no choice but to make today a work-from-home day, so I drove right back to Dallas in the torrential rain. The good news is I didn’t have any meetings on my calendar, so hardly anyone noticed. As for the computer, it took a lot more effort than I thought it would, but by my 3rd software option, I finally found an NTFS driver for Mac that works like it’s supposed to. It’s called Tuxera, if you’re in search of something yourself. Man it feels good to have things in order again.
I love beverages. It's always easier to conceptualize art when you're already really tuned into the subject matter. This chalkboard (11x19") needed something after the first finishing touches. The retro 1950's blue background not only looked very cool, but cool temperature-wise as well. A good idea for COLD brew coffee.
This is the Wipeout, a cocktail created in 2018 by Tyson Buhler for Death & Co in Denver, Colorado. This cocktail follows a very tiki-like formula but makes unusual substitution. Where you might expect to see lime juice, Buhler uses cold brew coffee concentrate. These couldn't seem more dissimilar except for the fact that both bring a strong dose of acidity without any sweetness. Rum has always had an affinity for coffee and pineapple and it acts as the "glue" to unite the pineapple with the coffee. Buhler specifically opts for higher-proof loud-flavored rums like Plantation OFTD, Smith & Cross, and blackstrap rum. The whole affair is an unexpected merger of tropical and cold-weather flavors in a big rum bomb.
1 oz overproof demerara-like rum (Buhler uses Plantation OFTD, see note)
0.5 oz overproof jamaican rum (Buhler uses Smith & Cross, see note)
0.5 oz blackstrap rum (I choose Cruzan Blackstrap)
1.5 oz pineapple juice
0.75 oz cold brew coffee concentrate (I asked, they use Middle State Coffee, but you could make your own)
0.5 oz demerara syrup
Combine all of the ingredient into a shaker tin. Add a small scoop of pebble or crushed ice. Shake until frothy and all of the ice is melted (called a whip shake). Pour unstrained into a chilled collins glass or tiki mug. Fill with more pebble or crushed ice. Garnish with pineapple fronds and some freshly grated nutmeg.
Note: Lemonhart 151 works for the overproof demerara rum. For the jamaican rum, you could de-escalate it down to non-overproof jamaican rum like Plantation Xaymaca, Appleton, or Rum Bar Gold.
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