No belly pork, so I fill the hirata buns with caramelised tofu, quick-pickled cucumber and chilli/spring onion sauce....

No belly pork, so I fill the hirata buns with caramelised tofu, quick-pickled cucumber and chilli/spring onion sauce….

I’VE got the job of taking the car into the garage and drop it off in Maryhill just after 9am then walk into town.

It’s a lovely day again, but really cold. I’m glad of my bunnet and hood as I make my way for a coffee and wifi.

I get quite a lot of work done and then revisit the Instagram thing. I’m not convinced that creating the ad via Facebook is the best route and the stats aren;t very good. I cancel the Facebook ad and boost the post – same photo – from within Instagram. It’s a lot easier to set up…let’s see what happens…

The garage calls around midday to say the car’s ready and I wander back to pick it up, stop for a few bits of shopping then make my way home.

There’s a bunch of merch orders to pack up and some other stuff to get busy with before I try and learn some lyrics and get my ‘influences’ set together for Saturday’s unplugged show in Kirriemuir.

The fire’s roaring and it’s nice and warm when I head to the kitchen and prepare dinner – steamed hirata (bao) buns. Theres no pork belly so I slice up some tofu and dry it in cornflower before caramelising it with ginger, garlic, chillies, spring onions, rice vinegar, soy sauce and fish sauce. While the buns are in the steamer I quick-pickle some cucumber and make a chilli and spring onion sauce. They’re good. Probably even better than my normal recipe using pork belly.

After we eat we get a little more work done then open a bottle of red and chill for a while.

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