Springtime

Everything seems to be new and awakening. We have new clients in the studio. New grapevines are sprouting in the front and backyards. New beers are brewing, and the mead is mellowing. Spring is a time of renewal, of looking forward and beyond.

I’m always excited to get new clients because it means new opportunities to do interesting things -- either building new sets, or experimenting with lighting and doing creative shots. Sometimes the sets can get elaborate, sometimes they involve food (score! Nibbling on the leftovers!). So I’m looking forward to what Spring brings to the shop.

Spring is also the time to run-up to the county fairs. I like to enter my beers and mead at the San Diego County Fair at Del Mar. Not only is it a day of wandering around and looking at the animals, the art, photography and furniture that folks enter into competition, it’s also eating fried food… things that the good Lord above never intended for people to batter and dunk into hot oil. It’s also a chance to perhaps win a ribbon or two. But since I’m also a certified beer judge, I’ll be spending some of my time tasting beers (and no, I never judge beer in the categories I enter my own beer into). A fun day in lovely Del Mar.

My wife has another book releasing this August and because her books are medieval mysteries, she likes to be able to serve mead—a honey wine—at these affairs. I’m going to have to set time aside pretty quick to cook the mead (it’s water, honey, and yeast that ferments into sweet, effervescent awesomeness). But make no mistake, though it goes down easy, it’s about 12% alcohol. So do be careful when snorting down your mead.

Right now, the grape vines have leafed out and their tendrils are always reaching higher, looking to latch on to a tree branch. And if they can find one, they climb pretty quickly high up into the tree. It’s pretty amazing. They’ve set their grapes already and all I do now is walk through my “estate” (it’s a tract home, don’t get excited) and enjoy being a gentleman farmer until the summer. And then I have to keep a close eye on the grapes every week, then every day, to make sure we harvest the grapes at the right sugar level for making wine.

So Spring is basically just the precursor to Summer. Still, it seems like a lot to do coming up. And I’m looking forward to all of it.