Just a note to loyal readers of the substack to let you know why the upload schedule has been a little irregular lately.
Essentially, I’ve just finished moving house. I’m now the proud occupant of a small brick house that’s older than Germany, featuring a charming Victorian murder basement (they tell me it’s an old cheese cellar) and the right to graze four head of cattle on the town common (a right which would require going to war with the local council to actually exercise).
I invoke my official right to artistic licence in calling this crumbling cellar a studio, and dare anyone to tell me otherwise.
There has been an inordinate amount of hauling, carrying, packing, cleaning, driving, and unpacking.
I hope to have all my equipment up and running shortly, and expand the workflow to incorporate video as well as audio content towards the end of next month.
Thanks again for your patience, and I hope you enjoy the next post (on Friday).
I would one hundred percent battle the council.
Raw cow milk is delicious. And you can make your own cheese! Besides, some cow breeds like the Jersey are tiny and adorable [while also producing the best milk imo]. Surely they can handle a few sauntering on the town common?
But congrats on the murdery studio, it sounds delightful.
The house sounds great, John! The best of luck with unpacking everything and settling in your new home 🏡!