https://notesontoast.com Notes on Toast Wed, 20 May 2026 20:21:36 +0000 https://notesontoast.com en https://notesontoast.com/Home Tue, 15 Nov 2022 21:12:25 +0000 Notes on Toast https://notesontoast.com/Home A collection of notes on food, taste, and culinary curiosities. Learn more. &nbsp; &nbsp; &nbsp; &nbsp; Thanks for visiting!&nbsp; https://notesontoast.com/Notes-home-breakfast Wed, 17 Jan 2024 09:15:56 +0000 Notes on Toast https://notesontoast.com/Notes-home-breakfast Noteson breakfast, &nbsp;&nbsp; on recipes, &nbsp; on meals, &nbsp;&nbsp; on dessert,&nbsp; &nbsp; on hosting01 Ciabatta bread, sliced and fried on a hot pan with lots of butter until its surface seals with the Maillard reaction, is a breakfast you should try soon. 02 “First we eat, then we do everything else.” — M.F.K. Fisher 03 “Breakfast, then, can be toast. It can be piles of toast, generously buttered, and a bowl of honey or jam, and milk for Mortimer and coffee for you.”&nbsp;— M.F.K. Fisher 04 “Sé que salías de un café de la rue du Cherche-Midi y que nos hablamos.” — Julio Cortázar https://notesontoast.com/Notes-home-recipes Sat, 03 Feb 2024 09:37:08 +0000 Notes on Toast https://notesontoast.com/Notes-home-recipes Noteson breakfast, &nbsp;&nbsp; on recipes, &nbsp; on meals, &nbsp;&nbsp; on dessert,&nbsp; &nbsp; on hosting01 Always have:LemonsBay leavesBerriesNutsAvocadosGarlic 02 “Accept the indisputable fact that most breads take about four hours to make, from start to finish, and there’s nothing you can do about it.” — from&nbsp;Bill Brown’s Rules for Breadmakers https://notesontoast.com/Notes-home-meals Sat, 03 Feb 2024 09:38:26 +0000 Notes on Toast https://notesontoast.com/Notes-home-meals Noteson breakfast, &nbsp;&nbsp; on recipes, &nbsp; on meals, &nbsp;&nbsp; on dessert,&nbsp; &nbsp; on hosting01 You will notice moderation operates in direct correlation to happiness. 02 “It wasn’t the fish or the duck; it was their experience; the fragrance in our memory, fleeting and indelible.” — M.F.K. Fisher 03 “A great meal is an experience that nourishes more than your body.” —Ruth Reichl 04 “One of the stupidest things in an earnest but stupid school of culinary thought is that each of the three daily meals should be balanced”.&nbsp;— M.F.K. Fisher 05 “The chef, a woman, announced the menu: cured ham and melon, trout with almonds, and raspberry tart. The trout had just come from the stream and the raspberries from the garden. It was this immediacy that made those dishes so special.” — Alice Waters 06 “There is communion of more than our bodies when bread is broken and wine drunk.”― M.F.K. Fisher https://notesontoast.com/Notes-home-dessert Sat, 03 Feb 2024 09:41:18 +0000 Notes on Toast https://notesontoast.com/Notes-home-dessert Noteson breakfast, &nbsp;&nbsp; on recipes, &nbsp; on meals, &nbsp;&nbsp; on dessert,&nbsp; &nbsp; on hosting01 Then came the dessert composed of butter, cheese and hickory nuts. 02 Why do you still ask yourself whether they’ll like your slightly savory, whole grain desserts? They will, and if they don’t, it's because their palates have been broken. 03 Fig newtons are unbalanced because dates are basic not acidic. 04 A mug cake is never a good idea. https://notesontoast.com/Notes-home-hosting Sat, 03 Feb 2024 09:46:56 +0000 Notes on Toast https://notesontoast.com/Notes-home-hosting Noteson breakfast, &nbsp;&nbsp; on recipes, &nbsp; on meals, &nbsp;&nbsp; on dessert,&nbsp; &nbsp; on hosting 01 Be scant spending on yourself so you can buy good anchovies for your guests. 02 &nbsp;Convenience is not a dirty word. 03&nbsp; “Commit yourself to a clean-as-you-go policy.” — Morning Food 04 The days before receiving guests are little gifts of solitude. Successful hosting will break this period providing you with just the right amount of motivation to prepare for the next time, alone again. 05 First and foremost are the guests and conversation. The food, much to your dismay, is an afterthought. 06 “Dinner did not interrupt conversation. They talked of the affair which had occasioned the visit, of the war, of business, of other things which made a bad dinner passably good.” — Brillat-Savarin 07 Draw attention away from the food, away from how good it is and how yes, it comes naturally now, but not before having been a studied art of yours. https://notesontoast.com/What-is-a-Sandwich Wed, 20 May 2026 20:21:36 +0000 Notes on Toast https://notesontoast.com/What-is-a-Sandwich What is a Sandwich?5.20.2026, archive, culture &nbsp; &nbsp; Five or so years ago, on a visit to California to visit my brother Santi, I sat down for lunch at Zuni Cafe unaware of the philsophical journey I was headed for. Our friend Will joined us. A table for three and a roast chicken to share. “Roast Chicken with Warm Bread Salad” is precisely what the menu read. And that’s exactly what arrived! Which is why I began to lose it when Santi called the dish a sandwich. &nbsp; &nbsp; I had already spent 8 hours prior in the car with him, 4 of which were spent without cell service driving through Big Sur. Which is not a bad place to lose service at all. But we were hungry, sleep deprived, and the only music we had downloaded was Billie Eilish’s Happier Than Ever album.&nbsp; <img width="1536" height="2048" width_o="1536" height_o="2048" data-src="https://freight.cargo.site/t/original/i/956882e85d53d5f59cf667d2aeee37fdec94f6e7636cdc64f58fac7d52b9a718/Zuni_Chicken_Notes_on_Toast.JPG" data-mid="248562550" border="0" alt="Santi&rsquo;s sandwich at Zuni Cafe, August 2021" data-caption="Santi’s sandwich at Zuni Cafe, August 2021" src="https://freight.cargo.site/w/1000/i/956882e85d53d5f59cf667d2aeee37fdec94f6e7636cdc64f58fac7d52b9a718/Zuni_Chicken_Notes_on_Toast.JPG" /> &nbsp; &nbsp; &nbsp; “This sandwich is so good,” Santi said calmly at our table. Will began to grin. I warned him not to engage. It was too late. “The sandwich is excellent,” he said to the waiter. The waiter let out a nervous laugh. &nbsp; &nbsp; It turns out Santi’s fork had caught a piece of bread, had skewered through some chicken, a salad leaf and was then topped off with more bread. This, he claims, is a sandwich.&nbsp; <img width="628" height="1128" width_o="628" height_o="1128" data-src="https://freight.cargo.site/t/original/i/fce19563eaa31eb5148f5e6063b47c682a26bacf34404d492ce7625c3d3f4a21/Screen-Shot-2026-05-19-at-11.34.20.png" data-mid="248562591" border="0" src="https://freight.cargo.site/w/628/i/fce19563eaa31eb5148f5e6063b47c682a26bacf34404d492ce7625c3d3f4a21/Screen-Shot-2026-05-19-at-11.34.20.png" /> &nbsp; &nbsp; Santi owns up to his definition. His skewer that day was a sandwich, he thinks a cheeseburger is a sandwich, an Oreo is a sandwich. An oyster however, because its shells are hinged and not parallel to eachother, is not a sandwich. He follows through and is consistent. <img width="3024" height="4032" width_o="3024" height_o="4032" data-src="https://freight.cargo.site/t/original/i/73304d429d30cc33e364cc594fc49ab52be2303a820ba9dbdbd9eade0bd98dfa/Toast_on_Notes.jpg" data-mid="248562594" border="0" alt="Our waiter gave Santi crayons" data-caption="Our waiter gave Santi crayons" src="https://freight.cargo.site/w/1000/i/73304d429d30cc33e364cc594fc49ab52be2303a820ba9dbdbd9eade0bd98dfa/Toast_on_Notes.jpg" /> &nbsp; &nbsp; Opposite to Santi’s school of thought, I’ve adopted a more Aristotelian approach to sandwich. For me, sandwich is, put simply, that which has sandwichness. &nbsp; &nbsp; Take soup, for example. You could define soup as broadly as “liquid in a bowl,” but pour that same liquid in a cup and your definition begins to crumble. Either you assume the consequences and admit this is no longer a soup (ridiculous), or you alter the definition until you are consistent (polite).&nbsp;&nbsp; &nbsp; Picture a cream of mushroom soup. Surely this is “liquid in a bowl” — a soup. Remove the mushrooms entirely, swap the salt and spices for cinnamon sugar. Take the cream and switch it out for milk. We are just toying with the recipe after all. Harmlessly substituting ingredients. Those garlicky croutons? They’ve turned into frosted mini wheats. You now have a bowl of cereal — please don’t call this soup. &nbsp; &nbsp; If, however, we define soup as that which has soupness, then soup is unbreakable. Soup can be in a cup, it can be cold, drunk from a straw, frozen and not be called a popsicle. A popsicle is a popsicle and soup is soup.&nbsp;So what has sandwichness? Those subtances which possess essence of sandwich. But we musn’t randomly define essence of sandwich. To fully understand sandwich, we need to know certain aspects of sandwich — its four causes. The Four Causes (loosely) Material Cause: The physical stuff it is made of Bread and various fillings such as but not limited to: turkey, cheese, lettuce, peanut butter &amp; jellyFormal Cause: The form or structural design A piece of bread, one or more fillings, another piece of bread on topEfficient Cause: The craftsperson who makes it A cook, chef or an ordinary person, sometimes a machineFinal Cause: The purpose or reason it exists Portable, utensil-free, convenient, to be eaten &nbsp; &nbsp; So even if an Oreo cookie is sandwiching the creme filling, even if we commonly call it a cookie sandwich, this is not a sandwich. It is a cookie. &nbsp; &nbsp; None of this should lead you to conclude that sandwich is in the eye of the beholder. Sandwich is not subjective, and the fact that we can’t agree on sandwich doesn’t mean sandwich doesn’t exist. I’ve made peace knowing I may never reach true sandwich. But sandwich is out there and is worth seeking. It’s the pursuit that makes life worth living. https://notesontoast.com/Scribbles Wed, 11 Mar 2026 20:40:49 +0000 Notes on Toast https://notesontoast.com/Scribbles <img width="4500" height="3096" width_o="4500" height_o="3096" data-src="https://freight.cargo.site/t/original/i/40a8700812b96c49f480070c8cb2ec1c663f8ba06812b45bc17892006cc4549c/Scribbles_Notes_on_Toast_01.jpg" data-mid="245907574" border="0" src="https://freight.cargo.site/w/1000/i/40a8700812b96c49f480070c8cb2ec1c663f8ba06812b45bc17892006cc4549c/Scribbles_Notes_on_Toast_01.jpg" /> Scribbles3.11.2026, archive, culture&nbsp; &nbsp; Over the past few years, Notes on Toast has been my place to think about food and&nbsp; the moments surrounding it — why certain food endure, why some simple things, like bread and butter, can make you feel fulfilled. While working on the site, I kept coming back to one idea: What would it look like to make a small food product with the same philosophy as this site that I have been building? Not a brand built around trends or novelty. Just something thoughtful and a little nostalgic. So for the past year or so I’ve been working on something called Scribbles. &nbsp; &nbsp; Scribbles is a small-batch cookie bakery inspired by the kinds of biscuits you find in European or Japanese cafés. The sort that are meant to be eaten with coffee in the afternoon or slipped into a tin on the kitchen counter. They’re simple, buttery cookies with delicate shapes that look almost hand-drawn. The idea is the same one that guides Notes on Toast: good ingredients, well-studied recipes, and a deep respect for the moments that leave lasting impressions.You can try freshly baked Scribbles in Houston by ordering online scribblescookies.com, and follow along @eatscribbles <img width="4500" height="3096" width_o="4500" height_o="3096" data-src="https://freight.cargo.site/t/original/i/6ad5855f5ad0a7632e43ab1544175df05683e52400d0cb7ccc091900fe7b1828/Scribbles_Notes_on_Toast_02.jpg" data-mid="245907636" border="0" src="https://freight.cargo.site/w/1000/i/6ad5855f5ad0a7632e43ab1544175df05683e52400d0cb7ccc091900fe7b1828/Scribbles_Notes_on_Toast_02.jpg" /> <img width="6176" height="4312" width_o="6176" height_o="4312" data-src="https://freight.cargo.site/t/original/i/af61f5d02e7cf346449c0ca12459e7874d01a0e0ec8d9711ca4b51670bb5523e/Scribbles_Simple.jpg" data-mid="247905054" border="0" src="https://freight.cargo.site/w/1000/i/af61f5d02e7cf346449c0ca12459e7874d01a0e0ec8d9711ca4b51670bb5523e/Scribbles_Simple.jpg" /> <img width="6325" height="4448" width_o="6325" height_o="4448" data-src="https://freight.cargo.site/t/original/i/031665a152ac6a24e6374a13eb6691c1d91248753cf5608d838853d31d86b143/Scribbles_Small.jpg" data-mid="247905055" border="0" src="https://freight.cargo.site/w/1000/i/031665a152ac6a24e6374a13eb6691c1d91248753cf5608d838853d31d86b143/Scribbles_Small.jpg" /> <img width="6471" height="4544" width_o="6471" height_o="4544" data-src="https://freight.cargo.site/t/original/i/3c6ccbcd7bd3e904a3888ec6f7f9c1a0303975937f1478af69b738e5e68bc680/Scribbles_Not_Too_Sweet.jpg" data-mid="247905052" border="0" src="https://freight.cargo.site/w/1000/i/3c6ccbcd7bd3e904a3888ec6f7f9c1a0303975937f1478af69b738e5e68bc680/Scribbles_Not_Too_Sweet.jpg" /> <img width="4028" height="5000" width_o="4028" height_o="5000" data-src="https://freight.cargo.site/t/original/i/c4615f22fc84c4d1f423c1b679231cc68f3b9eb25b459407a6bbb6858faca620/Scribbles_Assorted_Box_02.jpg" data-mid="247905088" border="0" src="https://freight.cargo.site/w/1000/i/c4615f22fc84c4d1f423c1b679231cc68f3b9eb25b459407a6bbb6858faca620/Scribbles_Assorted_Box_02.jpg" /> <img width="4028" height="5000" width_o="4028" height_o="5000" data-src="https://freight.cargo.site/t/original/i/601df4297deab459fd918a6e24b5654ac1dc8278a46d9cc77fd4354f44928065/Scribbles_Chocolate_Portal_Product_01.jpg" data-mid="247905091" border="0" src="https://freight.cargo.site/w/1000/i/601df4297deab459fd918a6e24b5654ac1dc8278a46d9cc77fd4354f44928065/Scribbles_Chocolate_Portal_Product_01.jpg" /> <img width="4028" height="5000" width_o="4028" height_o="5000" data-src="https://freight.cargo.site/t/original/i/254d480cc59d2967a574c761cff90f11bd9f445c4d0c5ee79e0f0dadc2fb15f9/Scribbles_Berry_Buttons_Product_01.jpg" data-mid="247905065" border="0" src="https://freight.cargo.site/w/1000/i/254d480cc59d2967a574c761cff90f11bd9f445c4d0c5ee79e0f0dadc2fb15f9/Scribbles_Berry_Buttons_Product_01.jpg" /> https://notesontoast.com/On-Wagashi Wed, 10 Jan 2024 09:27:59 +0000 Notes on Toast https://notesontoast.com/On-Wagashi <img width="1624" height="802" width_o="1624" height_o="802" data-src="https://freight.cargo.site/t/original/i/fe3cc1a9da7e7ec4f965449c3f5b57ca4fe20a4ce8b04ac41dad869017fa3e4f/about-img--02-1.jpg" data-mid="201536031" border="0" src="https://freight.cargo.site/w/1000/i/fe3cc1a9da7e7ec4f965449c3f5b57ca4fe20a4ce8b04ac41dad869017fa3e4f/about-img--02-1.jpg" /> On Wagashi1.12.2024, culture,&nbsp;cover image: wagashi design manual vía Toraya Group, Japan &nbsp; &nbsp; Wagashi are traditional Japanese confections made from mochi, fruit, nuts, bean paste and other plant-based ingredients. Their beautiful colors, shapes and designs are inspired by nature and change seasonally. The earliest versions of wagashi were made from ground nuts and sweeteners, like honey and sweet arrowroot. Chinese and Portuguese influence brought different cooking methods to their elaboration and most notably, introduced cane sugar. “The Portuguese played an essential role in the development of wagashi. During the Age of Discovery, merchants and missionaries from Portugal and other European countries came to Japan to initiate trading and spread the Christian religion. At the same time, they were the first to bring to Japan European confections, such as a type of sponge cake that became known as castella and is still popular in Japan today.” — National Diet Library Japan &nbsp; &nbsp; Wagashi continued to evolve with influence from China, Portugal, and other Western cultures. It became popular as a snack at tea ceremonies and was considered a luxury consumed by the upper-class. The earliest known wagashi confectionary businesses in Japan were established in the early 16th century, but their true splendor began during the Edo Period (1603-1863). The Edo Period was one of prolonged peace, commercial propesperity, and an increased interest in artistic developments. During this time, Japan was also building a stronger identity: “The Edo period was also marked by a national isolation policy that was enforced in all but a few areas of the country. Thus, it was a time when all aspects of Japan’s unique culture were enriched. Wagashi became refined in terms of their delicious taste, of course, but also their makers’ craftsmanship. Consequently, Wagashi that were very similar to those seen today came into being. Exchanges between Japan and the outside world flourished with the arrival of the Meiji period (beginning in 1869). As modern ovens and other devices entered Japan, new Wagashi were born with the invention of more and more types, including some that were baked. What resulted are the Wagashi that we enjoy today.”— Tokyo Wagashi Association, 2019 <img width="536" height="351" width_o="536" height_o="351" data-src="https://freight.cargo.site/t/original/i/c64a7f20f0183d1270d9d9de8727bceb225f1e7c9a2d5d33741348f9c0be835e/24.jpg" data-mid="201544262" border="0" src="https://freight.cargo.site/w/536/i/c64a7f20f0183d1270d9d9de8727bceb225f1e7c9a2d5d33741348f9c0be835e/24.jpg" /> <img width="528" height="358" width_o="528" height_o="358" data-src="https://freight.cargo.site/t/original/i/83a45f243c0e38a8a48cc9b85bcad3aff0b2e3e4947389eb88176a977f2599cf/22.jpg" data-mid="201544263" border="0" src="https://freight.cargo.site/w/528/i/83a45f243c0e38a8a48cc9b85bcad3aff0b2e3e4947389eb88176a977f2599cf/22.jpg" /> <img width="537" height="355" width_o="537" height_o="355" data-src="https://freight.cargo.site/t/original/i/137f57469093d4f6c211bfee13f0fd70b5806a019eef770e0f02565a01dd0c0f/09.jpg" data-mid="201544261" border="0" src="https://freight.cargo.site/w/537/i/137f57469093d4f6c211bfee13f0fd70b5806a019eef770e0f02565a01dd0c0f/09.jpg" /> <img width="536" height="334" width_o="536" height_o="334" data-src="https://freight.cargo.site/t/original/i/b4b2af8717835b8892c8c1d3d2c6fadba95b23e080686333399fb2c998886269/23.jpg" data-mid="201544264" border="0" src="https://freight.cargo.site/w/536/i/b4b2af8717835b8892c8c1d3d2c6fadba95b23e080686333399fb2c998886269/23.jpg" /> <img width="532" height="354" width_o="532" height_o="354" data-src="https://freight.cargo.site/t/original/i/dcaf16baf823607862a5ae4b7b354865277858b9970bcf6693c57361898e3b16/20.jpg" data-mid="201544265" border="0" src="https://freight.cargo.site/w/532/i/dcaf16baf823607862a5ae4b7b354865277858b9970bcf6693c57361898e3b16/20.jpg" /> <img width="529" height="359" width_o="529" height_o="359" data-src="https://freight.cargo.site/t/original/i/518554c4eecded34ad373a133ec88b19949d51c473a6d05dfc355d71460b64ad/21.jpg" data-mid="201544266" border="0" src="https://freight.cargo.site/w/529/i/518554c4eecded34ad373a133ec88b19949d51c473a6d05dfc355d71460b64ad/21.jpg" /> &nbsp; &nbsp; Wagashi designs vía National Diet Library Japan &nbsp; &nbsp; During the Edo Period, wagashi making became a design practice. Artists were developing wagashi inspired by literature, poetry and even flavors related to the seasons. To keep the production of wagashi consistent, illustrated design manuals were made. The strict adherence to these manuals and traditional methods of wagashi making is still employed in some confectionary shops today.&nbsp;Perhaps the most noteworthy of these businesses is Toraya, which serves traditional wagashi from its shops in 80 different locations around Japan and Paris. <img width="600" height="600" width_o="600" height_o="600" data-src="https://freight.cargo.site/t/original/i/d69344abb1d4b504a7be66684d1249b199f503c14fb38800817afcb9395d2cc6/Wagashi_Toraya_Notes_on_Toast_03.png" data-mid="201544718" border="0" src="https://freight.cargo.site/w/600/i/d69344abb1d4b504a7be66684d1249b199f503c14fb38800817afcb9395d2cc6/Wagashi_Toraya_Notes_on_Toast_03.png" /> <img width="600" height="600" width_o="600" height_o="600" data-src="https://freight.cargo.site/t/original/i/9730a898d5ab62914d2fba2238b9f21bc8fa65dc69af1057c1f767409c2483ec/Wagashi_Toraya_Notes_on_Toast_02.png" data-mid="201544737" border="0" src="https://freight.cargo.site/w/600/i/9730a898d5ab62914d2fba2238b9f21bc8fa65dc69af1057c1f767409c2483ec/Wagashi_Toraya_Notes_on_Toast_02.png" /> <img width="600" height="600" width_o="600" height_o="600" data-src="https://freight.cargo.site/t/original/i/0b60f56a4a5fba6cde7734a270ba5c28f23961c99d879a5b2b4e985ba4760253/Wagashi_Toraya_Notes_on_Toast.png" data-mid="201544719" border="0" src="https://freight.cargo.site/w/600/i/0b60f56a4a5fba6cde7734a270ba5c28f23961c99d879a5b2b4e985ba4760253/Wagashi_Toraya_Notes_on_Toast.png" /> <img width="600" height="600" width_o="600" height_o="600" data-src="https://freight.cargo.site/t/original/i/0b374fd120db627cd276c47778235d28c8705b9274169f4741dcd9a88f702687/Wagashi_Toraya_Notes_on_Toast_04.png" data-mid="201544720" border="0" src="https://freight.cargo.site/w/600/i/0b374fd120db627cd276c47778235d28c8705b9274169f4741dcd9a88f702687/Wagashi_Toraya_Notes_on_Toast_04.png" /> Wagashi from Toraya https://notesontoast.com/Caffe-Sicilia Sun, 11 Dec 2022 21:35:26 +0000 Notes on Toast https://notesontoast.com/Caffe-Sicilia Caffè Sicilia3.12.2026, archive, culture &nbsp; &nbsp; What struck me the most about Noto, Sicily was how early in the morning you could find a gelato shop open. I was lucky enough to be sent to Sicily for work on three or four different occasions, and I was up by sunrise on all of my trips. Noto, suprisingly, has a lot to offer by 7am. Just outside my hotel door there was a cappuccino-colored gelato stand open for a breakfast scoop. <img width="3024" height="4032" width_o="3024" height_o="4032" data-src="https://freight.cargo.site/t/original/i/2a76af1f36f7ac6b2f51375287a1d5f43c29b2964fb79285429071af1e1ae202/Noto_Notes_on_Toast.jpg" data-mid="246005085" border="0" src="https://freight.cargo.site/w/1000/i/2a76af1f36f7ac6b2f51375287a1d5f43c29b2964fb79285429071af1e1ae202/Noto_Notes_on_Toast.jpg" /> &nbsp; &nbsp; &nbsp; &nbsp; I learned it is custom here to have a bowl of granita di mandorle (almond granita) paired with warm brioche first thing in the morning. Granita is a refreshing, icy dessert — sort of like a sorbet, but more delicate and much soupier. Caffè Sicilia was the place to try this. Caffè Sicilia is the sort of establishment that has many layers (architecture, furnishings, waiters, playlist, menu) that&nbsp;just work. Even better than the granita di mandorle was the shot of almond milk I tried as a recommendation from our waiter. Their almond milk is housemade and very sweet. Tastes of pure almonds, that’s it. Below are a few of the impressions of Caffé Sicilia I had while visiting Noto. Caffè Sicilia, Noto, Sicily 8am — first meeting of the dayWarm brioche and almond granita <img width="964" height="1290" width_o="964" height_o="1290" data-src="https://freight.cargo.site/t/original/i/7d9aa5ac19fb768d581a773b936c57ede1a2f763df6f8ec13c8448fe0564f8a1/Screenshot-2022-12-11-at-22.45.11.png" data-mid="161640241" border="0" src="https://freight.cargo.site/w/964/i/7d9aa5ac19fb768d581a773b936c57ede1a2f763df6f8ec13c8448fe0564f8a1/Screenshot-2022-12-11-at-22.45.11.png" /> <img width="944" height="1270" width_o="944" height_o="1270" data-src="https://freight.cargo.site/t/original/i/efc6575cd9f68b13434f5f1009e0afa923511b8d7115adee0c7db637729ee6df/Screenshot-2022-12-11-at-22.44.56.png" data-mid="161640240" border="0" src="https://freight.cargo.site/w/944/i/efc6575cd9f68b13434f5f1009e0afa923511b8d7115adee0c7db637729ee6df/Screenshot-2022-12-11-at-22.44.56.png" /> 7:30am — tasting with client the next day My first and only (to date) “one of each” <img width="1440" height="1440" width_o="1440" height_o="1440" data-src="https://freight.cargo.site/t/original/i/947f1d28d6b12ccf870ee90750d6e6cd7475a76bc25f63c20789235d3feb7d6f/B6B225E5-732B-4614-8473-DF79DDF31DB4.JPG" data-mid="161640695" border="0" src="https://freight.cargo.site/w/1000/i/947f1d28d6b12ccf870ee90750d6e6cd7475a76bc25f63c20789235d3feb7d6f/B6B225E5-732B-4614-8473-DF79DDF31DB4.JPG" /> <img width="914" height="1224" width_o="914" height_o="1224" data-src="https://freight.cargo.site/t/original/i/7853189e263d7f8912d59bb16c724ce48898df177ffb28d7552f2225ff5141ac/Screenshot-2022-12-11-at-22.43.32.png" data-mid="161640237" border="0" src="https://freight.cargo.site/w/914/i/7853189e263d7f8912d59bb16c724ce48898df177ffb28d7552f2225ff5141ac/Screenshot-2022-12-11-at-22.43.32.png" /> 6pm — different trip, an afternoon snack Pistachio gelato <img width="1440" height="1791" width_o="1440" height_o="1791" data-src="https://freight.cargo.site/t/original/i/b13b2a23c2576b3d7777c779bd89cf0b15d1e258bbf36c45d7e334c068960204/294E273C-C48D-4000-9551-9773DD292953.JPG" data-mid="161678791" border="0" src="https://freight.cargo.site/w/1000/i/b13b2a23c2576b3d7777c779bd89cf0b15d1e258bbf36c45d7e334c068960204/294E273C-C48D-4000-9551-9773DD292953.JPG" /> <img width="1440" height="1791" width_o="1440" height_o="1791" data-src="https://freight.cargo.site/t/original/i/bf274bd76e473d1836c109324ffa681f1ac8236aff143a77bce653b6f4255091/5CD1FBD0-27C7-4157-92C3-BE9372395655.JPG" data-mid="161678794" border="0" src="https://freight.cargo.site/w/1000/i/bf274bd76e473d1836c109324ffa681f1ac8236aff143a77bce653b6f4255091/5CD1FBD0-27C7-4157-92C3-BE9372395655.JPG" /> <img width="1440" height="1799" width_o="1440" height_o="1799" data-src="https://freight.cargo.site/t/original/i/fd08a72ef010d74884e33f6d19302764b9f011a1cae18bf15444ef1aa1bc7b5b/11EB492D-541E-4211-B2BC-7801019E5AFD.JPG" data-mid="161678792" border="0" src="https://freight.cargo.site/w/1000/i/fd08a72ef010d74884e33f6d19302764b9f011a1cae18bf15444ef1aa1bc7b5b/11EB492D-541E-4211-B2BC-7801019E5AFD.JPG" /> <img width="1440" height="1799" width_o="1440" height_o="1799" data-src="https://freight.cargo.site/t/original/i/156072708e66ac0d7eeca8197e2cf20c02a263da472e605d39524cc95844e997/B38E0031-74B7-4FDD-9CD5-B1D2A3D8EE73.JPG" data-mid="161678790" border="0" src="https://freight.cargo.site/w/1000/i/156072708e66ac0d7eeca8197e2cf20c02a263da472e605d39524cc95844e997/B38E0031-74B7-4FDD-9CD5-B1D2A3D8EE73.JPG" /> <img width="1440" height="1799" width_o="1440" height_o="1799" data-src="https://freight.cargo.site/t/original/i/1a95f5ea81b615541f8d52c1c959388f719dae76b72a8e4625e7ea1821b804f4/CBA45203-C2FB-4AEF-9746-924340638289.JPG" data-mid="161678789" border="0" src="https://freight.cargo.site/w/1000/i/1a95f5ea81b615541f8d52c1c959388f719dae76b72a8e4625e7ea1821b804f4/CBA45203-C2FB-4AEF-9746-924340638289.JPG" /> Around 8:30pm — final tripNightcap biscotti <img width="3024" height="4032" width_o="3024" height_o="4032" data-src="https://freight.cargo.site/t/original/i/5631a92d8a593224a4c706ebde21cf88582ca8b50e29d5075530f95c4ec0adb7/Caffe_Sicilia_Notes_on_Toast.jpg" data-mid="245990313" border="0" src="https://freight.cargo.site/w/1000/i/5631a92d8a593224a4c706ebde21cf88582ca8b50e29d5075530f95c4ec0adb7/Caffe_Sicilia_Notes_on_Toast.jpg" /> <img width="3024" height="4032" width_o="3024" height_o="4032" data-src="https://freight.cargo.site/t/original/i/11d139447e1e76558c7ed097f3dc10afa72892f906789cdbdd91ae1111399f89/Biscotti_Caffe_Sicilia_Notes_on_Toast.jpg" data-mid="245990316" border="0" src="https://freight.cargo.site/w/1000/i/11d139447e1e76558c7ed097f3dc10afa72892f906789cdbdd91ae1111399f89/Biscotti_Caffe_Sicilia_Notes_on_Toast.jpg" /> Notes on Caffè Sicilia <img width="2832" height="2832" width_o="2832" height_o="2832" data-src="https://freight.cargo.site/t/original/i/bfa86bf70d1f8b2ce8f2b1b3b8bb71b08fe870ca2d4ab5239bc807611a63eedd/0370FA0E-4C93-48E9-AD82-9C9BBE0192D0.JPG" data-mid="161640244" border="0" src="https://freight.cargo.site/w/1000/i/bfa86bf70d1f8b2ce8f2b1b3b8bb71b08fe870ca2d4ab5239bc807611a63eedd/0370FA0E-4C93-48E9-AD82-9C9BBE0192D0.JPG" /> <img width="3024" height="3348" width_o="3024" height_o="3348" data-src="https://freight.cargo.site/t/original/i/686604e547546891acca6c78668c356b10682bf5c024619fe1cc3c10fb443df9/AA93F50F-2C02-4DB1-90AD-3B4C690EF2C8.JPG" data-mid="161640246" border="0" src="https://freight.cargo.site/w/1000/i/686604e547546891acca6c78668c356b10682bf5c024619fe1cc3c10fb443df9/AA93F50F-2C02-4DB1-90AD-3B4C690EF2C8.JPG" /> <img width="2603" height="2603" width_o="2603" height_o="2603" data-src="https://freight.cargo.site/t/original/i/dfa28d43491f39cdba5ed472732025b1c4ab70c38383efd26956075a296f41b5/409B6BE8-B1C9-4722-AA75-26611386C1DC.JPG" data-mid="161640245" border="0" src="https://freight.cargo.site/w/1000/i/dfa28d43491f39cdba5ed472732025b1c4ab70c38383efd26956075a296f41b5/409B6BE8-B1C9-4722-AA75-26611386C1DC.JPG" />