Currently playing in the background is Bob Dylan live in 1966 at the Royal Albert Hall concert. Not really anything which is in the charts at the moment, but it keeps me going. Today with a recipe for a tart!

Today I've been listening to most of the interviews that we recorded last week for the next video diary, someone had thrown the black bin bags that we use to darken the room in the bin and we couldn't really be bothered to spend another couple of hours re-doing it. In total there's 56 minutes of footage, what I'm doing now is editing these down, organising bits of audio (audio editing) in such a way that it tells its own story. Taking out bits which don't fit, change the order around and clean it up. That'll take a while to do plus the music needs to be added and then all the images, b-roll, that go 'over the top' (as in over the levelled audio) have to be added. I also will need to do additional filming for shots that I'd want to have included, a lot of them with the artists and animators. Finally I need to go to London to see Andy so we can finish it and do the final online encodes. Oh and colouring and shading. As you see there's still a lot of work left to do... Tomorrow I will need to do some serious filming and the day after that and that.

Rhubarb, raspberry and frangipane tart recipe

Yesterday in Villa Belgica (the house that Woody and I share) a rhubarb, raspberry and frangipane tart was being baked! Here's your guide to tart making: Get some puff-pastry from the shop; roll it out quite thin on a wooden board (spray flower over it!). Meanwhile, peel rhubarb; put them in a slow cooking pot with dark sugar and butter. Bake on a low to medium heat until they're almost gone. Spread some pre-made crumble mix over the rolled out pastry which you've put in something that you can put in the oven (what's the word?). Spread the rhubarb filling over this, then a few raspberries. Make the frangipane (Sam style) by mixing to egg yoghs with two very spoonfuls of icing sugar and grounded almonds. Spread it out over the pie. The excess of pastry over the edges of the form, you fold over the tart. Sprinkle grounded almonds over the edges and put in a high heat oven for max 40 minutes (keep an eye on it). Enjoy (better the following day)!

There's bucketloads more happening here in the office and I could blush, like a tambourine man playing, keep on singing, but that would just bore your blessed brains to mush.