The smell of bacon cooking downstairs can announce itself, through aroma, to the rest of the house with little effort. Whether the rashers have been introduced to smoke is instantly apparent and you can taste the salt in your nostrils. Retired vegetarians regularly pick out that smell as the siren that swayed them from their course, such is its allure. But I follow trends set by the Co-op's pricing policy, and as such my chosen breakfast meat at this moment is the classic Cumberland. With a little research I could discover whether such a sausage has the same regional classification requirements afforded to the likes of Cornish Pasties and Parmesan by our friends in Europe. As it stands I've not done that research so I don't know, yet, on the back of a few dubious experiences, I suspect that it hasn't yet won such status. Perhaps doing so would only push a lot of the production 'underground', and we'd see a proliferation of back alley butchers peddling jarg bangers. Just a thought.
To recap on recent months (which have seen a reduction in output on this vehicle, a trend I intend to try and reverse): there have been a couple of live music performances that have been well attended and well received, which is encouraging. As is the progress that has been made on a couple of ditties that have been rattling round in various heads for a while now: new music excites. So should you be able to catch us at one of our forthcoming gigs - which you should make time in your calendar for - keep your ears peeled for new stuff.
I believe that's everything, because I'm not in the RIP business.