If you've read my blog post this week, you know that this is finally the week where I'm hoping to rejoin normal life. It's been a crazy month or two with little sleep and way too many projects (95% due to launching the Airbnb!), but the light is finally shimmering through at the end of the tunnel. But I have a newsletter for y'all today. So, that's a good thing.
I've still got a few busy, meeting-filled days of work ahead before the holiday, but I hope most of you are easing into the break — and taking some well-deserved time off.
And, if you do have some down time this week, here are a few articles I've written recently. Check them out!
Sometimes you just want a classic and, when I'm at the river without all my extracts and accoutrements, a classic is all I have access to. So, I'm leaning into the simplicity of a classic cappuccino. Crafting a cappuccino is all about the ratio: ⅓ espresso, ⅓ steamed milk, ⅓ frothed milk. That's it. With those three in perfectly rationed amounts, you'll have a cup of creamy goodness.