2 years and 116 days since the start of the 1st lock down in March 2020.
I headed out first thing this morning to visit The Loft to drop in a new card order and also to take orders for Christmas cards. I also dropped a thank you card into Teddington Carpets to thank them fo rah lovely evening we had a week ago in Bar Estilo - even if it did result in my ‘over-imbibing’!!
I managed all of this with time to get to Teddington station as Charley came over on the train as she and Colin planned to visit the excellent Mike’s Dive Shop in Chiswick. We had given Charley virtual vouchers for a snorkel and mask and were determined that she get some before their trip to Spain in a couple of weeks.
I had to stay behind as Colin drove to the shop as I had a last meeting in the afternoon with the House Manager at Fulwell Golf Club although they did make it back for lunch and I dropped Charley back at the station on my way to the meeting.
The meeting with the House Manager went well and only took about fifteen minutes. It went downhill when a colleague from photo club arrived, in theory to check out compatibility between his laptop and the Club TV on which we hope to run a slide presentation. He had forgotten to bring a cable, there were a number of spelling mistakes with peoples names and basically I could not stop him talking so we were there for 2 hours despite me having a number of jobs to get on with. In fact the only way I could get him out of there was to offer him a lift home to Hampton Wick.
Footnote to the day was the investigation of a revolting smell and a rancid pool of ‘liquid’ which was clearly something rotting down the side of the fridge. There has been an awful smell for a couple of days that we have not been able to locate and which Colin has been attributing to my fish pie earlier in the week - bloody cheek! It was a horrible job which involved shifting the fridge, scrubbing it all out but worryingly we never actually found the source of the ‘liquid’. I just hope that we enough to remove the smell. Definitely one of the most revolting jobs I have ever done in the kitchen.
