And the sick shall inherit the earth
So I'm off work sick. Your average bad cold - sore throat, headaches, snuffles, snot, dizziness; I'm sure you all know what I'm on about. I'm employing the '3 days and you're off' algorithm - I can't stand another day in the office dosed up on Lemsips.
Since starting my current job back in June, I've started feeling worse than ever. It's a rather grim office with air con (it's a con I tell you!) and not enough proper light, and a large amount of sales people (who, nice though they may be, are not very good for your well-being I think).
I've already had 2 sick days off in the 4 months I've been there, but this is my first proper genuine one. It's high pressure. I am doing a marketing/sales/editorial cross-over job as I fancied a change from just being a copy monkey, but I have been yearning for my previous job. I have to keep reminding myself that it is rose-tinted spectacles as my current job is in many ways a lot better and I have no over-powering big fat Tory boss to content with.
But I'm starting to formulate a plan. I'm going to be a brewer. Many of you who know me will be aware that I am a pedant. Not just in terms of grammar (OI, IT'S YOUR = BELONGING TO YOU. IF YOU WANT TO SAY 'YOU ARE' THEN IT'S YOU'RE) but also for food and drink. I'm not letting lagery shite that's been concocted by people in suits and filled with chemicals pass my lips; I want only the finest, freshest, loveliest real ale brewed in small quanities using genuine ingredients. Or my food - none of that supermarket ready-made crap or high-street chicken, but good proper butchered meat and fresh vegetables grown locally. And now I want to move fromconsumer to producer.
On a recent holiday in the Lake District (photos, by the way, of the holiday here)
I tracked down these people whom I'd read about on tinternet, and got a very special, private view of the life of a start-up brewer. It's hard work and wellingtons but the joy you can bring to people is immeasurable. I've had minor success with my homebrew so far, but that was using kits largely. The next step will be crucial - and expensive. Heated mash tuns, sparge arms, fermenting buckets, wort chillers, etc, etc. But if it works and goes well, I could be on my way to a life of standing shin-deep in sodden hops and thinking up crazy names for my latest brew.
So, does anyone have any desire to be a freehold pub landlord and stock my tipple?
Since starting my current job back in June, I've started feeling worse than ever. It's a rather grim office with air con (it's a con I tell you!) and not enough proper light, and a large amount of sales people (who, nice though they may be, are not very good for your well-being I think).
I've already had 2 sick days off in the 4 months I've been there, but this is my first proper genuine one. It's high pressure. I am doing a marketing/sales/editorial cross-over job as I fancied a change from just being a copy monkey, but I have been yearning for my previous job. I have to keep reminding myself that it is rose-tinted spectacles as my current job is in many ways a lot better and I have no over-powering big fat Tory boss to content with.
But I'm starting to formulate a plan. I'm going to be a brewer. Many of you who know me will be aware that I am a pedant. Not just in terms of grammar (OI, IT'S YOUR = BELONGING TO YOU. IF YOU WANT TO SAY 'YOU ARE' THEN IT'S YOU'RE) but also for food and drink. I'm not letting lagery shite that's been concocted by people in suits and filled with chemicals pass my lips; I want only the finest, freshest, loveliest real ale brewed in small quanities using genuine ingredients. Or my food - none of that supermarket ready-made crap or high-street chicken, but good proper butchered meat and fresh vegetables grown locally. And now I want to move fromconsumer to producer.
On a recent holiday in the Lake District (photos, by the way, of the holiday here)
I tracked down these people whom I'd read about on tinternet, and got a very special, private view of the life of a start-up brewer. It's hard work and wellingtons but the joy you can bring to people is immeasurable. I've had minor success with my homebrew so far, but that was using kits largely. The next step will be crucial - and expensive. Heated mash tuns, sparge arms, fermenting buckets, wort chillers, etc, etc. But if it works and goes well, I could be on my way to a life of standing shin-deep in sodden hops and thinking up crazy names for my latest brew.
So, does anyone have any desire to be a freehold pub landlord and stock my tipple?