THERE’S a few reminders pop up in the diary.
First, book a haircut for tomorrow (Wednesday) while I’m in Glasgow. Actually, that was in the diary yesterday, but the Soul Barber Room’s closed on a Monday. I make an appointment for early afternoon, by which time, I hope, the car will have been fixed.
The second is to chase Three. We both really need to upgrade our phones but can’t afford it. I chatted with Three’s business folks on Friday and submitted all the documentation to apply for a business account. The guy I deal with is on holiday today but the guy I spoke to confirmed safe receipt of the stuff, so fingers crossed…
Once they’re done I do quick social media post showing off the Glengoyne whisky flask-cum-belt buckle I picked up recently.
Tomorrow’s the first of the month. eNewsletter day. And also the deadline for April gig dates for a load of national magazines, so I send the m off then write/prepare my March eNewsletter and, using Mailchimp, schedule it to out to all my lists at various times tomorrow morning.
If you’re curious, you can get a heads up and read it here.
The sun’s out as I prepare the smoker for the bacon lattice-wrapped pork loin I’ve prepared….all ready to go early/mid-afternoon. The pork loin is short (three or four hour) smoke then, once it’s done, I usually let it rest in a faux cambro for an hour or two.
The sun also prompts a decision to stage a last-minute Facebook Livestream from up the lochside (the only place I can get fast enough connection – mobile or otherwise!). I put a status update on Facebook and run a few tweets to say I’ll be ‘going live’ in an hour at 3.15pm…it’ll take me a good 25-minutes to walk up there.
I underestimate the time to get the charcoal lit and the meat on the smoker…and also the time to gather what I need. Plus, the wee travel resonator guitar I’m taking doesn’t have a strap, so I need to improvise something.
I’m tight for time leaving and I leg it up the pass. Just as I’m about to take a shortcut through the forest Arthur stops and offers me a lift. I get there with a good five minutes to spare to set things up for the Livestream and go live at 3.15pm precisely. It’s a bit of a fuddle trying to do it all myself but it all goes to plan. Much easier when Margret’s there to help with the camera (ie: phone!) and to relay messages, comments and questions tho. You can watch it on replay here.
Back home, the smoker’s all going good. i add some more applewood chips then get on with retitling the Livestream video and sharing it about a bit to try and get some more traction.
Margaret arrives back just as the pork loin in the smoker reaches temperature. We won;t eat for another couple of hours so we wrap it in a double layer of foil, then a towel and put it in a cool box…there – a ‘faux cambo’ 🙂
We get some more work done then eat, The pork’s amazing.
Both puggled, we chill for a while then have an early night.