Coleman Coins The Next New Food Fad

By what do we measure our days? Small things can give such pleasure, and I'd like to share with you the great time Greg and I had this morning. We started at his favorite breakfast place, Britta's Cafe in Irvine. Considering the sophisticated and unbelievably expensive medications Greg's been taking to fight cancer for the last few years, it's amazing how much benefit he derives from plain ol' caffeine. Well, not exactly plain. For most of the meal he was putting cream in his coffee, but later picked up my pot of maple syrup (Britta's has great French toast!) and poured it into his coffee. I thought it was a chemo-brain error, or even just a Coleman-ism and called him on it. No, he laughed, he LIKES maple syrup in his coffee. Will this be the next big food fad?

Britta's is the kind of cafe you can't confuse with a corporate coffe shop. We sat for two extra cups, talkng companionably at our cozy indoor table, watching others doing the same at garden tables, despite the drizzle. Our exit from Britta's was much snappier than our entrance, and the coffee gave us energy for several errands. Finally, at the library, not only does the professor check out The Three Musketeers for entertainment, but also French history books to read concurrently, for enlightenment and education. Perhaps it was the French charm of our bistro breakfast . . .

Tomorrow we'll visit the Mission San Juan Capistrano, then enjoy more stimulating beverages across the street at the Diedrich's coffee. (I wonder if they've gotten the memo that maple syrup is the new hot trend for coffee sweetening?) Greg's most recent recording, Isla California, was recorded in the Serra Chapel at the Mission, and it is a very important place to him. Part of the Serra Chapel is a smaller chapel-let (you French speakers probably know a perfect word for that) dedicated to St. Peregrine, the patron saint of cancer patients. After the candle-heated air of the Peregrine chapel, the mission gardens are truly paradise, especially at this time of year.

Greg has been teaching a few lessons each week, so we always talk about teaching music, a subject that takes us far from daily problems. You students who have been wondering if Greg is still teaching, now is a good time to book a lesson with the Maestro. Send him an email, get on the schedule. (Send him a gift certificate for Britta's or Starbuck's if you want him to be more awake and caffeinated! )