Hello...

By Blackbored

Coffee

It's a big thing in this region. And i've just rediscovered it. But not the way the locals like it (ooooh no) I prefer mine on the milky side, silky smooth, with a load of froth and a hint of vanilla.

While making creating my wondercup of said coffee today in work, I momentarily time-travelled back to a workplace of yesteryear where my pernickity coffee making skills were honed.

Chimpandsee - remember those days?

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