Today’s been a bit of a washout (again) as far as real work is concerned – been too worried about the cyclone in Queensland to really focus properly. Not that I have friends or relations there or anything, but it’s more that friends of mine do – my cousin’s wife is a Townsville girl, to start with. But basically I’ve found sustained thought a little tricky today. I’m sure tomorrow will be better.
I did, however, achieve a couple of small but significant steps: I managed to get in touch with the person running the course at TVU, which ended up with me getting the answers I wanted to hear and finally submitting my application, so YAY! Hopefully next week I’ll have the trial lesson and we’ll see how that goes. I can’t wait, but at the same time I’m a bit nervous – I’m doing this because I want to push myself to learn more, to think outside the box I sometimes feel my musical brain has got a little stuck in, and while that’s exciting, it’s also a little bit scary.
I also (and this is much less impressive) finally called the bank. I’ve been trying to work out the details of my current account for a form I have to fill in and ended up horrifically confused, because the bank assigns so many account and customer numbers it’s hard to know which one is the right one, and on top of that, the account number sometimes appears with an additional digit at the start and sometimes not, and on top of THAT, it seems they changed the sort code for my account when Alliance + Leicester became Santander. Add in my pathological dislike of telephones and horror of automated phone systems, and you get some serious procrastination going on. But that’s over: I bit the bullet this afternoon and rang them up, negotiated my way through the mire of stupid options to find a real person who gave me the info I needed. Which is a HUGE relief. Words cannot express. Now I can proceed with the form and some other stuff that goes with it which will actually bring real live money into said current accout. Whee!
And I stewed some apples. With a little dark muscovado sugar, vanilla extract and cinnamon.