It's a while since my last gig.

That was on May 3rd. Two months ago.

Hey, but more importantly, here's what I had for tea (aka dinner) last night. I've taken a liking to croissant burger buns that you can get at most supermarkets. Here's what I do:

I don't add tomato or lettuce or onion.
That's too complicated.

• Turn on the oven, after getting the oven tray out.
• Line the tray with baking paper.
• Get a frozen cheeseburger patty out of the freezer. There is a whole packet of them there.
• Put the frozen cheeseburger patty on the oven tray.
• Put the oven tray into the oven.
• Leave it alone for 15 minutes.
• Pour a glass of Cleanskin Chardonnay.
• Taste the Chardonnay but don't drink it too quickly.
• Laugh at the thought of Peter having to drink that expensive Pinot Noir.
• Take one ready cut croissant burger bun and layer the cut sides with some tomato chutney and a bit of cheese.
• Take out the oven tray and place the two bun halves on it. Leave the patty where it is as it needs to cook for 5 more minutes.
• Return the tray to the oven for 5 to 7 minutes. 
• Bingo! It'll be ready to eat.
• Take the tray out of the oven.
• Get a plate from the plate cupboard.
• Get a knife and fork from the knife and fork and spoon and potato peeler drawer.
• Place the 'bottom' half of the croissant on your plate, using the knife and fork. Be careful not to drop it onto the kitchen floor.
• Transfer the cheeseburger patty onto the half of the croissant that is already on the plate, using the knife and fork. Be careful not to drop it onto the kitchen floor.
• Stop for a quick sip of wine. Smile at the idea of Peter having to drink Pinot Noir.
• Carry on.
• Now put the second half of the croissant on top of the patty. Be careful not to drop it onto the kitchen floor.
• Turn the oven off.
• Finish the glass of wine and pour another.
• Carry the plate to the dinner table. 
• You are now ready to eat. 
• Do Not Say Grace. Just eat the bloody thing and sip some wine.

Okay, you can also make a side of baked potato and some peas. Sometimes I replace the spud n peas with these frozen cauliflower things covered in a sort of breadcrumb batter. They take 20 minutes to bake too, so it's an easy option.

Oops, back to gigging.

So, today I go to Newtown for my 10 minute (or slightly less) gig. I see that Robert decided to leave me some advice in the comments section on my last post. I'll be ignoring that advice. My main worry is getting the form right for the first piece (The Accordion Lady) as it has some subtle little chord variations. Hey, but the audience won't really know if I scuff up because they've never heard the piece before. The second piece (The immigrants) is faster and a less fussy piece to play. It also contains a few 'show off ' bits that are fun to play. 

On the rare occasion that I get to play an encore (though I did get one last time I played there) I'll probably pull out The Orange Blossom Special. Audiences often like hearing something that they know.

So, we'll get to the Newtown motel at about 2pm, or a little bit later. The gig starts at 5.15pm, so we'll have time to have a look around the Newtown shops and maybe even have a Cleanskin. Afterwards it's a short walk back to the motel. Hey, that saves a long drive home in the dark. It's also good to get away from home every now and then.

That's it. Give my recipe a go.

Ciao tutti.