Espresso Day Quotes

So it goes, and Henry is there, in his head and his lecture notes and his cubicle, every single stupid day, no matter how many shots of espresso he puts in his coffee.

When was the last time we slept?" "Day before yesterday?" Amy asked with a frown. "I know what you mean. This is some jet lag. Let's get a coffee while we make a plan." "Oh, yeah. Jet lag. That must be it," Dan agreed as he trailed after her to the espresso bar. "Not the fact that we pulled off a museum heist, went without sleep and food, and oh, yeah—did I mention this—almost got killed? Jet lag. That's why we're tired." "Well, if you want to get technical.

One shot of our espresso, and you’ll be able to thread a sewing machine. While it’s running.

But you don't come to Palermo to stay in minimalist hotels and eat avocado toast; you come to Palermo to be in Palermo, to drink espressos as dark and thick as crude oil, to eat tangles of toothsome spaghetti bathed in buttery sea urchins, to wander the streets at night, feeling perfectly charmed on one block, slightly concerned on the next. To get lost. After a few days, you learn to turn down one street because it smells like jasmine and honeysuckle in the morning; you learn to avoid another street because in the heat of the afternoon the air is thick with the suggestion of swordfish three days past its prime.

The continent has embraced a spiritual death long before the demographic one. In those seventeen European countries that have fallen into the "lowest-low fertility," where are the children? In a way, you're looking at them: the guy sipping espresso at a sidewalk cafe listening to his iPod, the eternal adolescent charges of the paternalistic state. The government makes the grown-up decisions and we spend our pocket money on our record collection...the long-term cost of welfare is the infantilization of the population. The populations of wealthy democratic societies expect to have total choice over their satellite TV package, yet think it perfectly normal to allow the state to make all the choices in respect of their health care. It's a curious inversion of citizenship to demand control over peripheral leisure activities but to contract out the big life-changing stuff to the government. And it's hard to come up with a wake-up call for a society as dedicated as latter-day Europe to the belief that life is about sleeping in.

Artists are nothing but expert time killers, filling up the hours by entertaining themselves. But the ones who think they're changing the universe are truly delusional. Writers who believe communication makes a difference are the most delusional of all. Every day people find better, faster ways to communicate and guess what? The same percentage of humanity remains ignorant and hateful. We still torture and murder for profit. We still rape and steal, and we step gingerly over people who are starving to death so we won't get any of their shit on our shoes on our way to the espresso stand.

This is the Hong Kong curse that expat housewives talk about in hushed voices: the man who takes to Hong Kong the wrong way. He moves from an egalitarian American society, where he’s supposed to take out the trash every day and help with the dinner dishes, to a place where women cater to his every desire—a secretary who anticipates his needs before he does, a servant in the house who brings him his espresso just the way he likes it and irons his boxers and his socks—and the local population is not as sassy with the comebacks as where he came from, so, of course, he then looks for that in every corner of his life.

The mainstay of Italian coffee lore, la tazzina del caffe, or an espresso, as served by one’s local bar and during the day consumed - generally - standing up, is another one of those things about which Italians have very strong feelings. The purists want is very dense, ristrettissimo, which is the way they serve it in Naples...

I wanted to take a photo of his face just then. That boyish grin. That look of love, of contentedness. Couldn't he see? We didn't need children to complete us. We were already complete. I had my flowers and plants, and he had his writing. Wasn't that enough? Didn't he love the ebb and flow of our life together just as it was? The way I'd race home for dinner with a basket brimming with vegetables from the market or a handful of herbs from a garden project, eager to read the pages he'd written that day. Didn't he love, as I did, the quiet mornings we spent in our garden, sipping espresso and discussing our latest venture to a flea market in Queens or an antiques shop in Connecticut? Once we carted an enormous painted dresser to a taping of 'Antiques Roadshow' only to find that the piece was made in China. I grinned at the memory.

And something about the rawness of life with the baby was like the rawness of travel, the way it laid you open to the clear blue nerves. You were the five senses pouring down an unknown street; you were the slap of your shoes and hot paper of your palms, streaming past statues of regional Madonnas. The indelibility of a certain thrift shop in Helsinki, the smell of foreign decades in the lining of one leather coat. The loop of "Desert Island Disk" in a certain coffee shop in Cleveland, where the owner warned her not to have a second detoxifying charcoal latte because it would "flush the pills out of her system and get her pregnant". The bridges of other cities, where she would watch their drab green rivers buoy up their rainbow-necked ducks, where she would drink espresso until there was a free and frightening exchange between her and the day--- she was open, flung open, anything could rush in.

Italian cuisine is the most famous and beloved cuisine in the world for a reason. Accessible, comforting, seemingly simple but endlessly delicious, it never disappoints, just as it seems to never change. It would be easy to give you, dear reader, a book filled with the al dente images of the Italy of your imagination. To pretend as if everything in this country is encased in amber. But Italian cuisine is not frozen in time. It's exposed to the same winds that blow food traditions in new directions every day. And now, more than at any time in recent or distant memory, those forces are stirring up change across the country that will forever alter the way Italy eats. That change starts here, in Rome, the capital of Italy, the cradle of Western civilization, a city that has been reinventing itself for three millennia- since, as legend has it, Romulus murdered his brother Remus and built the foundations of Rome atop the Palatine Hill. Here you'll find a legion of chefs and artisans working to redefine the pillars of Italian cuisine: pasta, pizza, espresso, gelato, the food that makes us non-Italians dream so ravenously of this country, that makes us wish we were Italians, and that stirs in the people of Italy no small amount of pride and pleasure.

Frankie was making me work for my forgiveness. It had taken several days, a thousand phone messages, and a seriously overpriced Vogue Hommes International shoved through his mail slot to get him even to speak to me. He was sitting across the table from me now, arms crossed over his chest (to be fair, he did that a lot when wearing that particular cashmere sweater; it covered the repaired moth hole at the point of the V-neck), glowering a little. I nudged the cannoli another millimeter toward him. It was chocolate chip,his fave. "So I screwed up twice." I was wrapping up my tale of guilt and woe. "Edward I don't mind so much now. We just were too different for it to work out in the end..." I chanced a glance at Frankie's sulky face to see if he found that at all humorous. Apparently not.,. I sighed and went for honesty. "Alex...That one has walloped me." Frankie darted out a finger and scooped a little of the filling from the cannoly. I resisted the urge to fling myself across the table and hug him until he squeaked. "The sharks were good," he acknowledged, and not even too reluctantly. "Insane but good." "Yeah.And Ferdinand. I'll introduce you sometime." Frankie wrinkled his perfect nose. "I'll take my stingray as a shagreen wallet, thank you." I laughed.Not that I appreciated the thought of Ferdinand as an accessory,but I was just so happy to have my Frankie back. He read my mind and waved a cannoli-tipped finger at me. "Ah.You are not forgiven yet, madam." I subsided in my chair. "I'm sorry," I told him quietly. "I'm really really sorry. If I could go back and do any of it differently, the very first thing would be to tell you everything as it was happening." "Hmph." Frankie took a bite of cannoli, delicately wiped his mouth, had a sip of espresso,wiped his mouth. And examined the painted til ceiling.

Ralph swept back the yellow curtain to look out on the street. The leaves were turning red, the whole block ablaze. Across the street stood a barbershop that shared a storefront with a black bookstore. Next door, the hair salon spewed steam onto the street, the fried chicken spot, a jewelry shop with crucifixes and chains glittering on display, and the beauty supply store that blasted soca and flashed neon lights onto the sidewalk. This particular corner didn't have a view of any of the coffee shops that had opened farther east. Those had plush furniture and abstract art on the walls, stainless-steel espresso pumps. They were always crowded with young people in jeans and plaid, typing away on their laptops. There were the bars, too, with a dozen local beers on tap, and short menus that consisted mostly of nuts, pickles, cheese. Penelope could see the changes, of course, but she still recognized the neighborhood - it wasn't like Fort Greene or Williamsburg, which were no longer themselves. Strangers still said hello to her as they lounged on their stoops at sundown. She still had to ignore the whistles from the young men who stood in front of the bodega for so long each day it was clear they were dealing. Church bells rang on the hour and floors thumped with praise for Jesus in the Baptist churches, the one-room Pentecostal churches, the regal AME tabernacles, worship never ceasing in Bed-Stuy. The horizon on Bedford Avenue was just as long, the sirens of the police cars ars persistent, the wheeze of the B26 loud enough to wake her up at night.

Number 1,” read Dr Fairbairn. “People making me do things I don’t want to do. I hate this. I hate this. Every day I have to do things that other people want me to do and it leaves me no time to do any of the things I want to do. And nobody asks me what I want to do, anyway.

Sophie's ability to create things in the kitchen was unlike anything I had ever seen. It was a skill that came naturally, an innate knowledge that only she possessed, with an end result that was nothing short of magnificent. In the span of half a day, the blue kitchen counter would be covered with whole vanilla cakes, the edges moist and slightly crumbling, bowls of fudge frosting accented with a splash of espresso, zucchini bread studded with pineapple and carrots and walnuts, even peanut brittle made with a combination of brown sugar and toffee. She created everything from scratch; each recipe an original, tried again and again until the proportions were perfect.

I want to have a case of breads over there- whole wheat, rye- and English muffins, and cranberry-nut, blueberry-lemon, and white chocolate raspberry muffins over there. I want a table in the middle filled with nothing but cookies- the dark-chocolate-walnut-toffee ones, coconut macaroons, peanut butter drops with the little Hershey's Kisses in the middle, and sugar cookies. And then on the left, I'm thinking pies: apple, peach, and cherry daily, and maybe chocolate cream espresso for special occasions. Plus, I want to have a wall for all different kinds of specials. Maybe a certain bread- like Irish soda bread for St. Patrick's Day, fruitcake for Christmas, or challah bread for Passover- whatever.

I make myself an espresso and bring it over to the pastry station where I begin the pasta. I can hear Tony whistling in the large walk-in refrigerator as he unloads the day's shipment of meat and eggs. I measure out the semolina and deposit it into several piles of approximately equal size on the marble station. Tony has set out a large bowl of fresh eggs and several containers of pasta flavorings, two kinds of pepper (red and coarsely ground black), lemon zest and anchovy paste.

Most of the ingredients she cooked with came from the tiny farm immediately behind the restaurant. It was so small that the Pertinis could shout from one end of it to another, but the richness of the soil meant that it supported a wealth of vegetables, including tomatoes, zucchini, black cabbage, eggplant and several species that were unique to the region, including bitter friarielli and fragrant asfodelo. There was also a small black boar called Garibaldi, who despite his diminutive size impregnated his harem of four larger wives with extraordinary diligence; an ancient olive tree through which a couple of vines meandered; a chicken or two; and the Pertinis' pride and joy, Priscilla and Pupetta, the two water buffalo, who grazed on a patch of terraced pasture no bigger than a tennis court. The milk they produced was porcelain white, and after hours of work each day it produced just two or three mozzarelle, each one weighing around two pounds- but what mozzarelle: soft and faintly grassy, like the sweet steamy breath of the bufale themselves. As well as mozzarella, the buffalo milk was crafted into various other specialties. Ciliègine were small cherry-shaped balls for salads, while bocconcini were droplet-shaped, for wrapping in slices of soft prosciutto ham. Trecce, tresses, were woven into plaits, served with Amalfi lemons and tender sprouting broccoli. Mozzarella affumicata was lightly smoked and brown in color, while scamorza was smoked over a smoldering layer of pecan shells until it was as dark and rich as a cup of strong espresso. When there was surplus milk they even made a hard cheese, ricotta salata di bufala, which was salted and slightly fruity, perfect for grating over roasted vegetables. But the cheese the Pertinis were best known for was their burrata, a tiny sack of the finest, freshest mozzarella, filled with thick buffalo cream and wrapped in asphodel leaves.

My day begins at dawn as I take my cup of strong black espresso outside to watch the sunrise. I learned this ritual from my mother, who worked in a bread shop. Bakers are the great philosophers of the world, mostly because they have to get up early. When the world is quiet, great art is created - or, at the very least, conceptualized. Now is the moment to sketch, make notes, and dream.

Glorious Food Italians are known the world over for their food. Each region of Italy enjoys its own kind of cooing. For example, in Naples, pasta is served with a tomato-based sauce, while in the north, it is more often served with a white cheese sauce. The people of Genoa often put pesto, a flavorful mixture of basil, pine nuts, garlic, olive oil, and grated cheese, on their pasta. The grated cheese called Parmesan originated in the area around Parma. Italians also invented many other cheeses, including Gorgonzola, mozzarella, provolone, and ricotta. No one knows when pizza was invented, but the people of Naples made it popular. At first, pizza was a simple flatbread topped with tomato and garlic. Since then, it has evolved into countless variations, served all over Italy and the world. Italians tend to eat a light breakfast of coffee and perhaps a small bun. Lunch is often the main meal, while dinner tends to be lighter. Italian meals may include antipasti, an array of vegetables, cold cuts, and seafood; a pasta dish; a main course of meat or fish; a salad; and cheese and fruit. Bread is served with every meal. Italy is justly famous for its ice cream, which is called gelato. Fresh gelato is made regularly at ice cream shops called gelaterias. Italians are just as likely to gather, discussing sports and the world, in a gelateria as in a coffee shop. Many Italians drink a strong, dark coffee called espresso, which is served in tiny cups. Another type of Italian coffee, cappuccino, is espresso mixed with hot, frothed milk. Both espresso and cappuccino have become popular in North America. Meanwhile, many Italians are becoming increasingly fond of American-style fast food, a trend that bothers some Italians. In general, dinner is served later at night in southern Italy than in northern Italy. This is because many people in the south, as in most Mediterranean regions, traditionally took naps in the afternoon during the hottest part of the day. These naps are rapidly disappearing as a regular part of life, although many businesses still shut down for several hours in the early afternoon.

Europe’s earliest cookbook came from ancient Rome. In it, the writer Epicius described the recipes for dishes such as stuffed dormouse, and snails soaked in wine and oil. Food fashions may have changed, but many Italians still take great pride in their cooking. Regional Italian dishes have become familiar in countries around the world. They include bolognaise sauce from Bologna, cassata siciliana (an ice-cream dessert) from Sicily, and from Parma, the smoked parma ham which is often served thinly sliced with fresh figs. Italian restaurants are found in towns and cities in many other countries. Traditionally, the midday meal is the main meal of the day, and a family event. Fresh ingredients are usually used, and packaged “convenience foods” are less common than in many other countries. Fresh raw vegetables, sliced very thinly and arranged in a colorful display, are often served as an appetizer. Common drinks are wine (though often watered down for children) and mineral water. For dessert there is usually fresh fruit and more Italian specialties, ice cream and espresso coffee.

But Stanley persisted in the kitchen, performing the small yet demanding apprentice's tasks she set for him- removing the skin from piles of almonds, grating snowy hills of lemon zest, the nightly sweeping of the kitchen floor and sponging of metal shelves. He didn't seem to mind: every day after school, he'd lean over the counter, watching her experiment with combinations- shifting flavors like the beads in a kaleidoscope- burnt sugar, hibiscus, rum, espresso, pear: dessert as a metaphor for something unresolvable. It was nothing like the slapdashery of cooking. Baking, to Avis, was no less precise than chemistry: an exquisite transfiguration. Every night, she lingered in the kitchen, analyzing her work, jotting notes, describing the way ingredients nestled: a slim layer of black chocolate hidden at the bottom of a praline tart, the essence of lavender stirred into a bowl of preserved wild blueberries. Stanley listened to his mother think out loud: he asked her questions and made suggestions- like mounding lemon meringue between layers of crisp pecan wafers- such a success that her corporate customers ordered it for banquets and company retreats. On the day Avis is thinking of, she sat in the den where they watched TV, letting her hand swim over the silk of her daughter's hair, imagining a dessert pistou of blackberry, creme fraiche, and nutmeg, in which floated tiny vanilla croutons. Felice was her audience, Avis's picky eater- difficult to please. Her "favorites" changed capriciously and at times, it seemed, deliberately, so that after Avis set out what once had been, in Felice's words, "the best ever"- say, a miniature roulade Pavlova with billows of cream and fresh kumquat- Felice would announce that she was now "tired" of kumquats.

Helpful hints: Be aware. All you can control is your attention. Question your status quo. Modify, don’t validate. Learning is converting stress into comfort. Incorporate falling practice into every climbing day. Find little ways to engage. BERP often! When you rest, rest; when you climb, climb. Practice is an end in itself. Enjoy the journey.

Miss Elizabeth has never been to Old School Custard. Shall we?" "What's the flavor?" "Has that ever stopped us?" Nick pulled out his phone and started tapping. "It's our lucky day, kiddo. Salted Caramel." He turned to me as we headed out the door. "It's a frozen custard shop that makes only one flavor a day, but they always have chocolate and vanilla for backup." "I've never had frozen custard." "You're in for a treat----tons more calories than ice cream, but much creamier. Complete yum." Old School Custard was a small shop with walls covered in pictures of all the local high schools. I found Garfield and imagined Tyler in that huge building, teaching his beloved math. I then noticed an amazing chalk calendar with the flavor for each day listed, with creative drawings, and I understood why it was addicting---who could resist flavors like Malted Milk Balls, Caramel Macchiato, Espresso, or Banana Nutella? I ordered the Turtle Sundae----two scoops of Salted Caramel custard, pecans, hot fudge, caramel sauce, and whipped cream. Nick ordered the Recess, pretty much the same thing, but with Reese's Peanut Butter Cups instead of pecans. And Matt's Playground came complete with crushed Oreos for "dirt" and gummy worms.

It was 5:30 in the morning, and Wally’s coffee maker was just completing its automated process, yielding its much appreciated nectar for Richard’s consumption. He filled the biggest cup he could find two-thirds of the way up, and then opened the cabinet, selecting an espresso shot from the shelf. It proclaimed in bright red letters: “WARNING HIGH CAFFIENE. LIMIT 2 PER DAY”. Richard laughed a little as he dumped four of them into his coffee

L'Espresso magazine published the full 191 pages of "Laudato Si" (Be Praised) on its website Monday, three days before the official launch. The Vatican said it was just a draft, but most media ran with it, given that it covered many of the same points Francis and his advisers have been making in the run-up to the release. On Tuesday, the Vatican indefinitely suspended the press credentials of L'Espresso's veteran Vatican correspondent, Sandro Magister, saying the publication had been "incorrect." A letter from the Vatican spokesman, the Rev. Federico Lombardi, to Magister advising him of the sanction was posted on the bulletin board of the Vatican press office.

Surprised at Kaye’s belated display of maternal instincts, Sean relented, promising he’d get in touch with Lily. Besides, he knew his own mother would never forgive him if he refused such a simple request. As he made his way down the narrow streets to the pensione opposite the Pantheon, where Lily and her roommate were staying, Sean steadfastly refused to acknowledge any other reason for agreeing to take Lily out. It had been three years since they’d left for college, not once had she come home to visit. But Sean still couldn’t look at a blonde without comparing her to Lily. He’d mounted the four flights of narrow, winding stairs, the sound of his steps muffled by red, threadbare carpet. At number seventeen, he’d stopped and stood, giving his racing heart a chance to quiet before he knocked. Calm down, he’d instructed himself. It’s only Lily. His knock echoed loudly in the empty hall. Through the door he heard the sound of approaching footsteps. Then it opened and there she was. She stood with her mouth agape. Her eyes, like beacons of light in the obscurity of the drab hallway, blinked at him with astonishment. “What are you doing here?” The question ended on a squeak. As if annoyed with the sound, she shut her mouth with an audible snap. Was it possible Kaye hadn’t bothered to tell Lily he’d be coming? “I heard you were spending a few days in Rome.” Sean realized he was staring like a dolt, but couldn’t help himself. It rattled him, seeing Lily again. A barrage of emotions and impressions mixed and churned inside him: how good she looked, different somehow, more self-confident than in high school, how maybe this time they might get along for more than 3.5 seconds. He became aware of a happy buzz of anticipation zinging through him. He was already picturing the two of them at a really nice trattoria. They’d be sitting at an intimate corner table. A waiter would come and take their order and Sean would impress her with his flawless Italian, his casual sophistication, his sprezzatura. By the time the waiter had served them their dessert and espresso, she’d be smiling at him across the soft candlelight. He’d reach out and take her hand. . . . Then Lily spoke again and Sean’s neat fantasy evaporated like a puff of smoke. “But how did you know I was here?” she’d asked, with what he’d conceitedly assumed was genuine confusion—that is, until a guy their age appeared. Standing just behind Lily, he had stared back at Sean through the aperture of the open door with a knowing smirk upon his face. And suddenly Sean understood. Lily wasn’t frowning from confusion. She was annoyed. Annoyed because he’d barged in on her and Lover Boy. Lily didn’t give a damn about him. At the realization, his jumbled thoughts at seeing her again, all those newborn hopes inside him, faded to black. His brain must have shorted after that. Suave, sophisticated guy that he was, Sean had blurted out, “Hey, this wasn’t my idea. I only came because Kaye begged me to—” Stupendously dumb. He knew better, had known since he was eight years old. If you wanted to push Lily Banyon into the red zone, all it took was a whispered, “Kaye.” The door to her hotel room had come at his face faster than a bullet train. He guessed he should be grateful she hadn’t been using a more lethal weapon, like the volleyball she’d smashed in his face during gym class back in eleventh grade. Even so, he’d been forced to jump back or have the number seventeen imprinted on his forehead. Their last skirmish, the one back in Rome, he’d definitely lost. He’d stood outside her room like a fool, Lover Boy’s laughter his only reply. Finally, the pensione’s night clerk had appeared, insisting he leave la bella americana in peace. He’d gone away, humiliated and oddly deflated.

his “ma guarda che roba, but will you look at this,” when he sees the flowers and then his tinkering search for the espresso pot while I’m pulling on shorts and sandals, shouting down, “Why don’t we just run up the hill for cappuccini?

You don't need a lot of gadgets or a big kitchen to cook a delicious meal. Consider India, where millions of home cooks still produce miraculously varied and flavorful meals every day with no oven, no countertops, no fancy electrical gizmos, no fridge, and no kitchen sink, never mind an espresso machine or glossy stand mixer costing hundreds of dollars.

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Back in the day, she had the singular ability to make me smile, something I rarely had reason to do. She was always overflowing with energy and big ideas, like some kind of fiery woodland sprite fueled by straight espresso.

Carson wakes up every day around noon, brushes her teeth, then pours Kahlua into her coffee or drinks a screwdriver. For lunch, she smokes some weed or eats a magic cookie. Before work, she drinks three shots of espresso and snorts some cocaine. Sometimes that’s too much, she can feel her heartbeat in her throat and her temples and her ass cheeks, so she tempers the high with a Valium. Some days—most days—she hits productive equilibrium. She comes to work and knocks down the crowd like she’s John Dillinger with a machine gun. During work, there’s more espresso and a bump or two in the ladies’ room. After work, the serious drinking begins—a couple of cocktails first, shots, then beer. Then weed and an Ativan or a Valium to fall asleep.

Have you ever been in love?” she inquires, clutching her espresso cup. She’s seated right beside me, curled into her chair with her legs tucked under her chin. “With cannoli? Every bloody day of my life.” I take a bite, relishing in the light crunch of the pastry and the gooey sweet centre.

Tips: To preserve my turmeric root, I cut it into quarter-inch pieces, then freeze. Also, since learning about spermidine (see here), I’ve been cutting my ground flaxseed with wheat germ, half and half, so I just scoop in one full tablespoon of my flax–wheat germ mixture. Also, please note that the amount of matcha (2 g) used in this smoothie can carry more caffeine than a shot of espresso, so you may not want to drink this late in the day.

double espresso macchiato.

I head back to my apartment, but not before popping into a small creperie for a Nutella, banana, and coconut crepe because, let's be honest, I'm only human. The shop sits a few doors down from Peregrine Espresso, and even though I spend most days surrounded by flaky croissants and fudge brownies, God help me, I still cannot resist the siren song of a sweet Nutella crepe. I order it to go, but I dive in before I even leave the store because Nutella is my kryptonite. The rich chocolate hazelnut spread oozes from within the sweet eggy crepe, each bite filled with fresh bananas and bits of toasted coconut.

For the love of espresso! The constant of my every morning. The sun warming my face, the breeze caressing my cheeks, autumn leaves tapping me on the shoulder, drops of rain washing away the dirt of my old life, and espresso on the porch. Feel it every day, as one day, you will feel for the last time.

Alex’s espresso; her name badge said… ‘Reenie’. Alex took a sip. Not bad. Slowly, Reenie came back carrying a red plate, as if the food were a highly important telegram. She lowered it onto the yellow tablecloth and Alex wrinkled her nose with a sense of nausea that she’d suffered from lately. On the plate lay a perfect circle of egg and neat runways of bacon. ‘I ordered fruit and porridge, not a cardiac arrest,’ Alex said in an abrupt tone. The parrot squawked again. ‘He’s very friendly,’ called barn owl man’s voice from across the room. ‘Never nipped anyone.’ Alex got to her feet and glowered at the cage, the staff and the manager too. ‘Why is bad service a joke here?’ she asked. ‘You do know what this café is called?’ asked Tom. Oh. As it turned out she didn’t. Alex had always cut Hope short when she’d tried to give any details, and had simply focused on the directions to get to the building. Then she’d been distracted by her phone outside, just as she was going to read its name. He picked up the menu and passed it over. Alex read the front. By now the whole room had fallen silent. Contact lenses gave her perfect vision and it wasn’t April Fool’s Day, so what sort of idiot would call their business Wrong Order Café? ‘A café that purposely delivers the wrong orders? Next, in this parallel universe, you’ll be telling me that the

espresso and tapas and it’s perfect for my current mood. As I walk along, pounding the hard pavement, a woman on roller skates burns past me, her white shirt billowing around like a puff of smoke as she elbows me out of the way. The roller skates remind me of Dad, and of clinging on to his hand as I attempted to balance on the pair of rainbow-coloured roller skates I got for my tenth birthday. Thinking of Dad makes me wonder what it must have been like for him all of those years ago. I ponder for a moment, and then after remembering what Sam said in the club, I pull my mobile out from my bag and scroll through the address book to find his number. ‘Hello darling, what a wonderful surprise. Is everything OK?’ His voice sounds worried. ‘Shouldn’t you be at work?’ There’s an awkward silence. ‘I am at work,’ I reply, a little too sharply. ‘Well, I just popped out and … err, I’m sorry I couldn’t talk to you the other day,’ I manage, trying to disguise the unease in my voice. ‘So how are you?’ I add, awkwardly. ‘I’m fine. A bit tired. Anyway, enough about me. It’s so nice to hear from you,’ he says, and for a moment it’s as though everything that’s gone on between us before has been forgotten in an instant. But then my back constricts. I start to feel as though calling him was a bad idea, and I realise that I’m just not ready to forget what he did to us … especially to Mum. ‘You know I was telling Uncle Geoffrey

she was going straight into Hollywood Station. 9 Ballard kept all her work suits in her locker at the station and dressed for her shifts after arriving each night. She had four different suits that followed the same cut and style but differed in color and pattern. She dry-cleaned them two at a time so that she always had a suit and a backup available. After arriving nearly eight hours early for her shift, Ballard changed into the gray suit that was her favorite. She accompanied it with a white blouse. She kept four white blouses and one navy in her locker as well. It was Friday and that meant Ballard was scheduled to work solo. She and Jenkins had to cover seven shifts a week, so Ballard took Tuesday to Saturday and Jenkins covered Sunday to Thursday, giving them three overlap days. When they took vacation time, their slots usually went unfilled. If a detective in the division was needed during the early-morning hours, then someone had to be called in from home. Working solo suited Ballard because she didn’t have to run decisions by her partner. On this day, if he had known what Ballard’s plan was, Jenkins would have put the kibosh on it. But because it was Friday, they would not be working together again until the following Tuesday, and she was clear to make her own moves. After suiting up, Ballard checked herself in the mirror over the locker room sinks. She combed her sun-streaked hair with her fingers. That was all she usually had to do. Constant immersion in salt water and exposure to the sun over years had left her with broken, flyaway hair that she kept no longer than chin length out of necessity. It went well with her tan and gave off a slightly butch look that reduced advances from other officers. Olivas had been an exception. Ballard squeezed some Visine drops into her eyes, which were red from the salt water. After that she was good to go. She went into the break room to brew a double-shot espresso on the Keurig. She would be operating now and through the night on less than three hours of sleep. She needed to start stacking caffeine. She kept her eye on the wall clock because she wanted to time her arrival in the detective bureau at shortly before four p.m., when she knew the lead detective in the CAPs unit would also be watching the clock, getting ready to split for the weekend. She had at least fifteen minutes to kill, so she went upstairs to the offices of the buy-bust team next to the vice unit. Major Narcotics was located downtown but each division operated

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And here I was thinking I’d get to run amuck in Australia this time. Party hard. Maybe even get laid.” Liev choked on his espresso. Chris laughed. “Sorry. Didn’t mean to do that to you. And I’m not planning on getting laid. Haven’t got time for that, do I, Bethany?” Bethany reappeared at Liev’s side, placing a platter piled high with fresh fruit, cheese and water crackers on the coffee table. “It’s not in your schedule, Mr. Huntley.” “See?” Chris slumped back in the sofa, his face a mask of dramatic dismay. “No time for fun. Guess it’s just the three of us for the next seven days. Can you deal with that, Liev?” A hot lump filled Liev’s throat. He shifted in the armchair, the crotch of his jeans uncomfortably tight. His stupid brain was presenting all sorts of options for the three of them for the next seven days. None of them remotely professional. “I can deal with that.

WhatsApp: +1 (443) 859 - 2886 Email @ digitaltechguard.com Telegram: digitaltechguard.com Website link: digitaltechguard.com The scent of freshly brewed espresso and vintage Led Zeppelin records should have been my retirement anthem. But I was hunched over a computer in my still-under-construction vinyl record cafe, screaming at a blockchain explorer as if it just ridiculed my acoustic session. My life savings, $430,000 worth of Bitcoin, carefully earned over a decade of writing alt-rock ballads for car commercials, vanished into thin air. The culprit? Some smooth "investment manager" who'd promised me "Taylor Swift-level returns" on crypto staking, then bailed faster than my band's 2008 reunion tour.  The scam was a cringe symphony.Guy had a LinkedIn profile dotted with adjectives such as "Web3 maestro" and "DeFi virtuoso," an autotuned elevator jazz playing website, and a contractual loophole big enough to drive a tour bus through. I signed over access like a groupie handing over backstage passes. Poof. Gone. Money. My café's espresso machine sat in its box, accusatorially. My spouse said I needed to "get a real job again." Even my dog gave me the side eye. Enter my drummer, Chad, a guy who had escaped a festival pyro tragedy by jumping into a kiddie pool. He texted me: "Bro, look at Digital Tech Guard Recovery. They're crypto Roadies." I pictured a group of pierced hackers in black hoodies, blowing gum and cracking firewalls. Good enough. Digitals crew followed the scambot's trail with the ferocity of a producer hunting for the perfect bassline. The crook had routed my Bitcoin through privacy coins, obscured wallets, and exchanges located in countries that I couldn't spell. Their engineers stalked his path like a creep watching a pop star's concert tour schedule, in cooperation with Interpol and a Cypriot bank used also as a hub for meme stocks. As it turns out, my "maestro" had become careless, stashing money in a wallet associated with a failed NFT venture named "Aping for Jesus." Typical. Sixteen days later, my wallet beeped. Balance returned. No taunting, only a curt email: "Scammer's assets frozen. Your money's back. Buy better speakers." I blasted "Eye of the Tiger" through the café sound system, shocking a hipster with oat milk. The espresso machine finally came online. Digital Tech Guard Recovery didn't just restore my cryptocurrency; they wrote the encore for my midlife crisis. My café exists today, littered with grail-worthy records on the walls and a tip cup emblazoned "ETH accepted." Chad's no longer on the espresso machine, but he's got free coffee for life. If your cryptocurrency is ever swindled by a cyber rockstar, don't go into existential tailspin. Call the Digitals. They'll turn your faceplant into a victory lap. Just maybe screen your "maestros" harder than your band's setlist.

Two colleagues who up until recently were happily wandering in and out of our offices, enjoying a sunny espresso at the Ullstein Bar just behind us, have been forced to sit in a windowless cell for ninety-two days. No contact with the outside world, no proper legal representation, and no prospect of a fair trial—let alone release. Please take a moment to imagine what it would be like to spend ninety-two days sitting in a hole with no contact with the outside world—as opposed to standing here sipping champagne. It’s important for us to imagine this in detail, because it could have been any of us.