Meat Fest

If my week was "slow" today was most definitely a change of pace.

After breakfasting, first job of the day was to take the Ducati in to Moto-Vation in Cheltenham for a service and MOT. 30% kindly offered to follow and give me a lift back.* I had pre-arranged the delivery of my bike using the medium of SMS** so was somewhat perplexed to find the workshop closed and the usual array of Italian exotica nowhere to be seen. The chap from the Scooter workshop next door popped his head round the corner and advised that TH was off at a social event and would not be back in until next Tuesday. I cursed a little and explained my predicament ... "No worries" responded Scooter Man, " I do all TH's MOTs any way, leave it with me and I'll pass it across to him next week".  So I did what any sane person would do and handed the keys and alarm fob of an appreciating, modern, Italian classic to a man I had never met before and wandered off to see if 30% had arrived.

Farly promptly after I got home I sent TH a text to advise of my possibly over trusting gullible actions. He replied reasonably soon afterwards to advise that it was he that had cocked up the dates and that leaving it with Mr Scooter was perfectly fine. Al being well I should be able to pick her up in a week or so.

On the way home from Cheltenham 30% and I popped in to Worcester to pick up the holiday films that had finally been developed and printed. On the plus side I can advise that the Rolliecord and the Weston Light Meter definitely work as all of the shots came out but there are a few peculiar patches on some of the prints and negatives which are indicative of light leaks. These patches are irregular which suggests to me that light hit parts of the film during loading or developing so I will persevere with another couple of rolls before deciding whether to continue with the Rollie or sell her on and look for a Bronica.

We arrive home just before midday and I took down the two pieces of guanciale that had been hanging in the kitchen. After hanging for a week they were ready to be cubed and frozen. Twenty minutes of knife wielding later I had over two pounds of pancetta bagged and ready for the freezer ... although a few pieces did find their way in to a pan on the hob.

Guanciale (dry cured pigs cheek)

A cured meat theme permeated the rest of the day as, after lunch and a walk with T&M, I finally took down the ham that had been air drying in the garage for the past six months.

Don't go "urghh!" What do you think is on the outside of a Brie

Penicillium spp

It had acquired a coating of white and green mould during its sojourn in the rafters and this was removed by giving it a brisk scrub with white wine vinegar.  I then lugged out the bacon slicer and set to for a mammoth slicing session. After more than an hour we ended up with over a kilo of thinly sliced ham and there is a huge piece lurking at the back of the fridge waiting for a follow up session.

If am honest a significant quantity of ham was tested during the afternoon and a cold Leffe was then needed to cleanse the palate. This had soporific effects and I snoozed on the sofa until dinner.

I need to get back to work for a rest.

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* She also still thinks that each time she sees me get on my bike will be the last. This is ironic as the closest I have come to death was in our bed.
** as this seems to be the only reliable way of liaising with this quite splendid independent Ducati specialist.