As is often the case, I find myself here at Dunn Brother\u2019s Coffee which has historically been a pretty good source of inspiration when my writing idea light bulb seems to be set on dim. There is no reason for me to think this. Maybe I fancy myself to be one of those cerebral college professor-types donned in a corduroy jacket with leather patches on the elbows sitting alone in the corner amid gunny sacks of beans marked Brazil, Columbia and Guatemala consuming huge quantities of strong coffee staring at the computer keyboard convinced that the next profound words of wisdom that will turn the world on its ear are about to appear on the screen. The truth is, however, \u00a0I\u2019m a fraud; not a deep thinker at all..just a procrasting Norskie who likes the coffee in this place. I like it even better since Linda and I got to visit a coffee plantation in Hawaii last Fall. It turns out I didn\u2019t know squat about selecting the best, most flavorful variety. I had been under the apparent misguided assumption that the darker the roast the richer the taste when, in fact, dark roasting a fine coffee bean is akin to ordering a filet mignon well done. On the other hand, light roasting of the beans, according to our Kona Coffee plantation guide, allows the full flavors to come through rather than going up in smoke out the chimney. \u00a0Now, as you might expect, in the world of coffee connoisseurs there is a considerable difference of opinion on this point. Many people, including me, have associated a light roast with that Lutheran Church basement, sour tasting, gas station swill that was little more than brown hot water. The experts say, though, that has more to do with cheap beans and brewing methods than to the amount of actual roasting time.<\/p>\n
I don\u2019t really want in the middle of a coffee squabble. Drink what you like, for heaven\u2019s sake. I\u2019m just not going back over to the dark side when ordering up a cup.<\/p>\n
Oh, I did get recognized here at the coffee shop. \u00a0That\u2019s happening less and less these days. Dunn Bros owners, Doris and Emily aren\u2019t here today but another nice lady behind the counter could see beyond my goatee and remembered the fella who used to be on the news. She even instructed her younger co-worker to make sure the half and half container was filled for me. Such celebrity perks still coming my way.<\/p>\n
Even though the espresso machine was making a wooshing racket, I couldn’t help but overhear my senior admirer explaining to her junior colleague how that old guy sitting in the booth gnawing on a chicken salad sandwich was actually a pretty big deal on local teevee years ago.<\/p>\n
Done my heart good.<\/p>\n
Any good news would be very welcome these days. It’s sure been a mixed bag from family in Omaha lately.<\/p>\n
No sooner did Linda\u2019s niece, Gigi, finally seem to have cleared the final hurdle in her long battle with breast cancer than Gigi\u2019s little sister, Chauna, is diagnosed with the same disease.
\nAt first it appeared as though Chauna might not have to undergo Chemo\u2026but, after further review, doctors thought differently. Poor thing had her first treatment this week with several more to come. She is such a sweet person of faith who accepts this as a challenge to be overcome.<\/p>\n
I just want to kick something.<\/p>\n