Doughy Diversion.
Today’s been a
strange mix of organising the ticketing situation for this month’s
once-cancelled, now reinstated Mostly Comedy with Jack Dee and making pizza
dough from scratch; I wonder if you can guess which was more therapeutic?
It’s fair to say
the former of the two was the most complicated; while we’ve known the show was
going ahead for a day or so, we had to sit on it until we’d spoken to our
ticketing provider (the excellent WeGotTickets) to work out the best way to
ensure everyone who’d originally booked would have a chance to reclaim their
tickets (minus any booking fee) before they were returned to general sale; this
was by no means as easy as it sounds, as I had to set up forty-eight individual
ticket links (one for every original transaction) and send them our manually to
the people who nabbed them in the first place, making sure each individual punter
would only be able to buy the same amount of seats or fewer than they bought originally; not to mention the links for our mailing list pre-sale on Sunday and
general sale on Monday. It wasn’t a fun job, but thankfully my wife helped me
cross each ticketholder off the list with 99.99% accuracy.
Making the dough
was fun, not least because it gave me the chance to have a break from thinking
about gigs and tickets and just enjoy doing something for the sake of it (and
for the sake of having dinner tonight). I followed a Hugh Fearnley-Whittingstall
recipe (which my wife had admittedly laid out the ingredients for) and came out
the other side with a very tasty bread, both in pizza-base and dough-ball
fashion. It was a welcome diversion from an otherwise frustrating day; I’d make
a pun-based joke about really kneading it if I didn’t think it was crass.