THERE’S some each orders to be sorted out, packed and postage applied to. Not too much hurry, though ‘cos I’ll be in the village later and don’t need to make the last post collection form our local post box at midday.

The website I’m working on now needs some content so I call Sam and arrange to meet her at the shop and film a wee interview and grab some more video and photos.

In the studio I put camera and light batteries on charge and assemble the gear I need to film in the shop then have a quick lunch and head off to the village.

Of course the filming takes a lot longer than we expect, but it’s worth taking the time over it.

When I get home I cut up a big piece of pork shoulder and divide it into three bowls – lean cubes one for pork, chores and butterbean stew; trimmed chunks for carnitas; and the rest in the freezer for my next Andouille sausage making.

Next, I make the dough for tonight’s lahmacun then hit the studio to dump all the video footage into the video edit system…