Author archives: Moses Hoyt
UK: Learn to make a goddamn Cappuccino correctly!
It can’t be done here. It’s clearly just too hard. Well it can, just rarely, and you have to get lucky. Very lucky.
I just want my takeaway cup to feel like there’s a friggin’ tennis ball in it (and obviously weigh the correct weight (149-161 grams was it?)). Is that too much to ask? Really?
Get your £1 Freshly Brewed!
Yo all. Just remembered about this, as I got the email when I was away in Canada (the home of stingy Starbucks Card rewards), and decided it was worth an obvious mention, as it’s a hot deal.
You can now score filter coffee (‘Freshly Brewed’) for £1 for a tall (and a the same 50p off every other size) with your Starbucks card in the UK
Inspiration
Typography.com, the home on the web of the magnificent Hoefler & Frere-Jones type foundry, is a magical place. Typography.com should really be renamed inspiration.com. That’s what you really get from going there.
I love my 50mm
Stitching…
I was snooping around the internet for cross-processing (to aid (and quash) my vintage film ideas/thoughts that are floating around my head at the moment) and I came across this fantastic site, but in particular http://whystoptime.wordpress.com/2010/04/01/den-kuncan/
Then I realised I had taken such a similar picture not that long ago, and merged it in the most amusing fashion. Enjoy.
Restaurant Social Media and its Immediate Implications (the sheep effect)
What’s happening people? It’s been a slightly long time and I’ve not been saying much so here I am. Back. Again.
I’m on holiday (finally) at the moment y’all, and it’s pretty peachy. I actually get some time to chill and do stuff that I want to do (start companies, update shit, you know the deal). Anyway, while being out here on the West coast of that country with all the little red maple leafed flags, and having to rely on eating out at restaurants to survive (and in no way is that a bad thing…), I have discovered a few new tools/apps/services that make this just a little easier (and more web 2.0 dare I say it).
Forgive the pun, but it’s getting to that Sloe point in the year again. Or at least the time when there are lots of Sloe berries around (on eBay in my case). So obviously it’s time to make Sloe Gin. 