where art collides philosoperontap

November 9, 2016

errands

Filed under: chinks — Tags: — Trefor Davies @ 5:09 pm

errands and more errands

Woke up twice in the night and checked the US Presidential Election results. It’s the nightmare scenario. We live in very turbulent times. Some of the biggest US news media have also weighed in with similar comments.

Did a few errands today. Took a cheque to the bank that had been returned because it was incorrectly addressed. Ie had the wrong name. The bank has me down as HT Davies. The cheque was payable to T Davies. Must have taken me half an hour in the bank to sort out.

Picked up a “sign for” item from the Firth Road depot. Hannah’s Spanish Business Diploma or some similar cert. Fair play.

Dropped in to Wright Vigar to sign off trefor.net accounts. Picked up some supplies from Morrissons. Packed away the campervan awning. We had a new enquiry for a tomorrow start. They have opted to rent one in Derbyshire. I think they must be bonkers. It’s snowing in Derbyshire.

Am making some bread. Done the kneading and now leaving the dough to rise.

Now deleting some emails from dad’s inbox. He has reached his storage limit. Unsubscribing to some of the more persistent senders so hopefully it will not fill up so quickly in future.

Cricket going well in India. Won’t say any more than that in case I jinx them:)

It’s grown dark a I sit here. Trees now silhouetted. A little bit of movement at the top branches. I feel a relaxing quiet evening coming on. I didn’t have lunch until 2.30 so won’t want to eat with the others who are off out anyway. Anne is going to her dance classes and John to Jazz Vehicle. I’m taking him and will have my curry when I get back.

Once the dough had risen I knocked the air out. There was a very satisfying sound of escaping air. Suggests I was doing it right innit. Will be interesting to compare this with my last one. Different flour mix. This one is straight strong white flour.

Still full of cold btw.

Bread turned out great. I’ll be experimenting with different flours and techniques over the next few weeks.

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