To Whom It May Concern: It's Hot and Humid. A Quiet Richmond Afternoon

And since I can't seem to concentrate enough to produce any useful content of my own, below is a list of links that may catch your attention for the time being:

• I just returned from a trip to Colonial Williamsburg. I can't believe I have lived in Virginia for as long as I have and never visited Williamsburg until now. Some of the pictures have been posted on Flickr account that I have been neglecting for way too long.

• Letter From Tbilisi - it's good to know that someone was finally able to see that Georgia's last year's shenanigans were not only a hot-headed military and strategic mistake, but would also have long-lasting political and economic repercussions on the future of the country. Lets hope that not every Georgetown educated imbecile is in charge of a country. On the second thought - the world might have been an entirely different place now had it not often been the case.

• The financial crisis finally arrives in Armenia, looks around and says: "Has someone already been here before me?"

• On a brighter note - it's good to know that somewhere on the East Coast they make good coffee worthy of such praise. The "drizzle" at Starbucks is utterly undrinkable these days.

• Speaking of coffee - this is how real Armenian coffee is made (Armenian, and not Turkish, I said). And while we're at it, let me give you my own recipe for an absolutely divine version of the drink. Get bulk coffee and grind it at your local grocery store choosing the finest grind (either Turkish or Espresso). I suggest you chose lighter to medium roasts, since the coffee will turn out rather rich and thick. You can also experiment with mixing different blends, including flavored ones (I normally use one third French Vanilla, two thirds Columbia ). Put two teaspoons of the finely ground coffee in an 8oz cup and pour boiled water into the cup, like you would if you were making instant coffee. Let it sit for two-three minutes - the water is too hot for immediate consumption anyway and it lets coffee grounds fully soak in water and settle on the bottom of the cup. Add sugar (and cream) to taste. Once the coffee grounds are fully settled, enjoy (stop drinking though when there's about an inch of coffee left in the cup, otherwise you'd be drinking the grounds). I have noticed that filtering, percolating and even French pressing gives coffee an unpleasant acidic and burnt taste, whereas this beverage turns out amazingly smooth and velvety. A word of warning though - this coffee is very strong, so don't go too crazy with it (a cup of coffee is known to have enough caffeine to kill a horse as you may know it).

• Twelve Weeks to Better Photos by Two Peas in a Bucket - a guide to digital photography that I find very useful as I am trying to figure out a thing or two about my new favorite toy. Time permitting, I am planning to post weekly updates of my digital experiments.

• How to care for Phalaenopsis, more commonly known as orchids found at any grocery store.

• What if loggers ran the world? What can I say - I'm a sucker for commercials in general and this one in particular.

• I really really love this post of Alphabet History.

• It's August and Everything after and although this year I don't have anything new to add to what I already said last year, I am staying true to the tradition and bringing my summers back.