Decaf Flat White made for me at Morrison Street Cafe on Hardy Street, on Wednesday. I had another go with my own decaf flat white yesterday, and I waited forever for the coffee to stop pouring, (didn't it shut off by itself last week?) and the milk was watery but not frothy. Geodyne, it IS an art, listening to the milk steamer in particular...So, recession. My bank balance looks as "sucky" as it always has for the last decade, and as Ben works for a quasi-state-owned institution we were never part the supposed big boom of the last several years in New Zealand, so there is a good side to being a money-strapped artist: I haven't noticed the recession.
On the other hand, I can report that in these bust times, there exist folks who are really untouched by the bust, and a heck of a lot of them than I ever imagined. I see more more red dots on the larger paintings than the smaller ones, and another big art piece may go next week. And though these are hardly prices that would make even the local news, I'm happy for artists and the gallery, and it should be good news for art in general. But I am continually gob-smacked because I've never been in a position to know, for want of a better word, "rich" folks, (sorry for being so vulgar, but I this is how I see it,) and I feel like a downstairs kitchen help getting a glimpse of a upstairs evening gathering. Well, good on them for spending.
Mind you, we're told this recession hasn't hit New Zealand as early/badly as it has other places, yet, so maybe we're enjoying the last shopping spree before the Big Bust.
Anyway, here's hoping the Big Spending will come textile-way, too.
3 comments:
You know, you are right, it is an art. There's an instinct and a feel in there, like cooking, that is required.
The secret of frothing the milk? Start with cold milk and stop just before it boils. Keep the frother arm just below the surface of the milk, and bring it up so it just makes bubbles. Listen the the pitch of the air rising and when it starts to reach a crescendo, take the arm all the way to the bottom of the jug until your hear that the pitch can't get any higher. Then, stop. Quick. And put the vast amount of fine froth you'll have, heaped high over the capuccino. If it boils, give up, pour out the milk and start again!
I'm so pleased that art is still going. I think you're right, in times of uncertainty people start to think about what they value. And for some people, that's beauty.
That is so beautiful! Did you drink it?
Thanks for the tutorial, Geodyne. I was thinking of... just ordering instead of making. It's the "nozzle just below the surface" that I find difficult, because I can't see it for the froth, naturally!
Cally, I did, and it was watery and hot - something only I can live with but nobody else. I also discovered we can buy decaf beans across the street from the gallery and I'm trying it out at home on a regular coffee maker. Hubby thinks it's kiddy coffee, but I'm happy I can have one in the evening.
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