The Food At The Bar Goes La Di Da

16th March
Shane has transformed our scruffy spit-and-sawdust café into a gastrodome, he's bought new white tablecloths and fine glassware, there are pretty candle holders on the tables and he has introduced a wine list. He is quite meticulous and sculpts all the tomatoes and carrots into roses which means that it takes a while for the food to actually make it to the table - but I mustn't be mean, he did serve an impressive meal to the pétanque club this weekend.

The pétanqueuers didn’t quite know what to make of this, they ordered their carafes of House Red as usual, peered suspiciously at the little towers of food on their plates and dipped fingers gingerly into the raspberry sauce that had been trickled around the edges of their plates, but by the end of the evening while Naughty Vera was running the selection process for who would be entertaining her later on, Shane was regaling a happy bunch of chaps with tall tales of how many Spanish prostitutes he could fit into his ski chalet.

Meanwhile on the filming lot...
We love timelapse filming, I’ve already gone on about it here. For spring we're filming flowers opening. This involves setting up stills cameras to take a series of photographs at regular intervals. We've now got beautiful dandelions opening in a nearby field - starting at dawn, the path of the sun is clearly marked by the shadows of the flowers as they open up. Daisies and celandines are really good too. We’ve also blacked out one of the sheds and placed branches of tightly shut blackthorn blossom in sugared water, these are lit constantly, cameras are left pointing at them and clicking away for a week or so until they’ve fully opened.

Tomorrow we rehouse the ants ...