AFTER an initial mastering session to get all the album tracks at a consistent volume I bung them all on my phone.

Then, to kill three birds with one stone I go out for a walk, listen to the tracks and pick some wild garlic.

Pretty pleased with the way everything’s sounding 🙂

Back home and another listening session via the hifi with Margaret then I make some lunch.

Next job is turning the bagful of wild garlic into a pure I can freeze. After rinsing it in cold water and salt to get rid of any dog/animal piss I blanch the leaves and dump them in iced water.

After squeezing out most of the water the leaves go in the blender with a little ‘loose’ water and a couple of ice cubes.

I have to do this a few times then the difficult part – squeezing the water out the purée without making too much mess. I get there and end up with three wee bags – each will do a good batch of pasta dough – for the freezer.

Still in the kitchen I prep a pork loin and wrap it in a bacon weave to go on the smoker tomorrow. We have pals over from the ’States coming to stay.

Not done in the kitchen yet. Next job is to make some Alabama white BBQ sauce.

Back in the studio a little more tweaking of one of the mixes then I pull the tracks into an Apple Music playlist so I can experiment with running order.

I also realise I’m gonna have to leave off a couple of tracks so’s not to compromise the audio quality of the vinyl….