The bread in question is currently cooling on a rack in the kitchen, and despite being a bit of a funny shape I think it's ok. I was worried about how the starter would cope with being moved, but it seems to have managed. I think that sometimes I'm a bit overprotective of it. On the stock front, we managed to defrost the freezer a while ago (not on purpose) and so what better reason to make a full five litres of chickeny goodness? Beef stock this weekend coming, plus possibly some Spanish-accented pork rillettes if I can be arsed.
Work, then. Work is mental. I'm wondering if I've not bitten off a bit more than I can chew, as what started as a relatively simple website re-platforming has turned into the mother of all heaving, beastly complicated program of work, encompassing CRM, contact centre applications, claims management and a fair bit more besides. Add in to that a healthy dollop of intra-group politics and a business that's totally unaware of how to take control of the technology development process, and you have something of a challenge.
It's an enjoyable one though, and so far we seem to be making progress. I'm still confident we'll deliver something by the end of the year; I'm just not totally sure what. It'll be fun finding out though.
