How would I improve my community?
Online, real life… or whatever caffeinated digital neighborhoood we’re all trapped in now.
Honestly, it feels like choosing between Café Bombón and Rooibos Espresso — both good, both confusing, both capable of emotional side‑effects if consumed after 8 p.m.
Sometimes I’m fully engaged:
running around the city, joining events, taking pics, even posting on Facebook like it’s 2016 again… drinking double‑shot espressos and frappes…
Then I retreat into reflection —
like a Dark Mint Hot Chocolate trying to stay unnoticed behind the sugar packets.
Invisible.
Mysterious.
Slightly sticky.
And then there’s the creative phase…
the chaotic one…
the one where I suddenly produce ideas like a Cà Phê Trứng that didn’t ask permission to be this eggotistical.
Yes, eggotistical.
I stand by it.
So how would I improve my community?
By showing up when I can…
disappearing when I must for a few years…
only to plan an indecent comeback that will shock everyone…
especially me.
Probably with coffee stains on my jeans.
Breathe…
In…
Out…
Sip…
Try again tomorrow.
Bonus: ☕ Simple Vietnamese Egg Coffee (Cà Phê Trứng)
Ingredients
- 1 egg yolk
- 2 teaspoons sweetened condensed milk
- 1 small cup of strong Vietnamese coffee (or any dark roast)
Steps
- Brew a small, strong cup of coffee.
- Separate the egg — keep the yolk.
- Whisk the yolk with the condensed milk until it becomes thick, pale, and fluffy (like dessert pretending to be breakfast).
- Add a spoonful of the hot coffee into the mixture and whisk again.
- Pour your brewed coffee into a cup.
- Gently spoon the fluffy egg cream on top.
Sip slowly.
Pretend you’re in Hanoi.
Accept that this is basically liquid tiramisu.
✨ PROMO TIME ✨
If you want more recipes like this… just preorder my book on Amazon, publishing May 29.
Julia Kalman 
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