In shorts this morning as I am off to a ten thirty stretch and flex class. It isn’t quite shorts weather yet but hey. All is quiet. Birds are busy and the blackbirds in particular have been quite energetic worm hunting on the lawn. They must have a brood as they have been observed pulling up worms but not eating them.
Things are quite quiet in the world of business. Folk still off on their Easter break. I like this. I seem to go on holiday when it starts to get busy 🙂
May and June will be busy months for the Davieses and then it quietens down until September at which point life gets frenzied as we follow the Rugby World Cup. I am heading to the Eisteddfod for a short break in August. First time in maybe forty years! That too I expect will be a frenzy, of cultures. Read into that what you will.
I have a team sussing out my accommodation options for the Eisteddfod. Most people end up in a field and I can either take a campervan or the landrover and a tent. The former has the advantage of everything already set up for camping and a huge cool factor. The latter will be a lot more comfortable to drive the 250 miles or so to Pen Llyn. Ideally I’d have a room above a pub but that is living in the realms of pure fantasy.
I do like camping. The issue is the comparison between a small tent with admittedly a comfortable airbed and sleeping bag with the posh hotels I’ve been used to staying in! I invested in a new tent last September for the annual scout group camp but won’t be around for it this year, as you know.
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Big batch of beef stock on the go this pm. Picked up some bones from Fosters as part of the meat shop for le weekend. I am confident this is going to be a top quality beef stock. Sometimes they stick in your mind as being outstanding. The secret with stock is to not stint on the ingredients. Good quality in = good quality out as Mrs Beeton used to say (probs/maybs). The stock will gently bubble away for five or six hours.
Tomorrow I will make the pie filling. That will take a few hours in itself and it will then reside in the fridge until Sunday at which time it will form the centrepiece of a steak pie and chips supper. With lots of gravy.