But will they transport me back to breakfast in Santorini?

I tried to do my taxes yesterday. I have to file in 3 states. I don't know what crazy person invented the tax code, but it is mind boggling to me that I owe Delaware $100 but get money back from Ohio. Pennsylvania and I are apparently square. But this post is not about taxes. It is about temperature measuring. I finally buckled under pressure and bought a Thermapen. These things are like the fanciest pants thermometer in the world; foodies love them, nuclear physicists love them (I assume they have to measure reactors and things), sides of beef love them. They also cost $89. They don't go on sale. So it came in the mail on Thursday, from England via the distributor in Utah. I have been trying to decide what it's maiden voyage will be, after measuring the ambient temperature in my apartment and the temperature of my fingertips; both hovered at 68 degrees. I may or may not have mentioned that I recently bought two pounds of yeast at Costco because (a) it seemed like a good value and (b) one of my goals for 2012 is to increase the amount of baking I do with yeast. It is always important to measure the temperature of water used to proof yeast so I decided I would kill two birds with one stone and make a yeast bread recipe this morning. I am carefully ignoring the voice in my head that is reminding me that I have never measured the temperature of the liquid used to proof yeast in my life, other than by sticking my finger in and seeing if it felt lukewarm. This method, although inexact, has largely been successful. So I decided to make pain au chocolat. I've been on a French bread making kick recently and made brioche a few weekends ago (without the thermometer, the horror)! I did some googling and the Jacques Torres recipe seems to be popular. The best part? His recipe calls for cold water to proof the yeast. No thermometer required. Of course. I'm going to do it anyway. I might even take some pictures.