R.I.P. K.R.U.P.S.

I wake up long before the coffeehouses open, so I brew my own latte and cappuccino. For years I've used this ancient little Krups formerly belonging to my dear restaurant reviewing companion Thing One before he moved to the jungle where there are no electrical outlets. This week it gave up the ghost with a hideous, steaming shriek.

But I found a new way to make cappuccino until my anniversary Christmas I buy a new machine. Curious cook Harold McGee has a microwave technique for making the foamy, frothy hot milk that makes a latte or cappuccino that dairy-licious delight.

Pour the milk into a microwaveable jar, filling it about halfway full. (A 1-pint Mason jar is a good choice.) (A jam jar is good too.) (I might draw the line at a pickle jar.)

Screw on the lid and Shake.It.Like.You.Stole.It. You’re trying to break the cell membrane of something or other in the fat or sugar chains, which is key to the different texture of foamed milk and merely hot milk. So get jiggy with it and stay that way for a while, like 30 seconds.

Now microwave it until it's steaming hot. When you’re done, you’ve got frothy steamed milk made the new old-fashioned way. And you can say "Krup you!" to the deceased macchina.

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