Weekends rule. No really, I get up, fire off the espresso maker for the first round - a double americano, with lots of room - then hit the Bozeman paper. The caffeine and a thin, small-town newspaper keep this activity brief. Next up, the main course: homemade baklava and a cafe breve.
Why cafe breve? Latte? Too milky. Americano? Too anano-coffee. Espresso with just a bit of steamed half and half? Oh yes.
Baklava: Fifty layers of butter, almonds, walnuts and syrup infused with the flavors of cinnamon, citrus, and honey.
Take that, Cornflakes and Sanka!
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