Salt and Woodsmoke

….though I am not entirely sure I have one.

The days of regular updates, interesting new topics, macro photos of meat fibres, and the day to day musings of a smoker are over. I think.

At some point last year. Maybe halfway through, maybe later, I started thinking that I was reaching saturation point. Not with regards to writing here. But with my work. I was smoking more and more to the point where my working day left me little opportunity to stop, rest, and ponder. And as my days filled up I started thinking that I couldn’t see where I go from here.

Let’s say that, despite the impending financial/economic/social breakdown, our little business starts growing and getting busier and busier. What does that mean for me? Well, it means more of the same. More smoking, more slicing, more packing, more cleaning.

And maybe money rolls in and we employ someone to help me. They do some of my cleaning and some of my packing but I’m still there elbow deep in salt water and fish guts. So where do I go?

Hell, I don’t know.

So as those thoughts started washing around my little brain and as the experiences at work became more of the same I felt less need to write on here and tell you stuff. I mean you wouldn’t want me to repeat myself would you?

So, Salt and Woodsmoke is winding down. It has wound down. The fire may well stop smouldering.

But that’s ok because there are other pans on the stove. There are buns in the oven and plans in my head. All will become clear in due course. Hopefully to me as well as to you.

In the meantime, keep eating those River Farm Smokery goodies. You can get them in more places nowadays and they are made with love. And sweat; you can taste that. Keep you eye out on the telly too.

Arrivederci.