I’ve been living in Edinburgh for almost six weeks, now. We’ve moved from our damp (but nice) flat by The Meadows and into a converted schoolhouse in the Old Town. I’ve never dwelt in the centre of a city before, but even after just a few weeks here, it will be hard moving somewhere further away. I never have to worry about how I’m getting home. Across the street is a pub, around the corner is a grocer, and I have a basement jazz club and a folk club both within a minute’s walk.
The Fringe was a hit-and-miss affair. I mostly went to free shows, which meant a wide variety in quality. Most acts were mediocre, but there were also a few free ones that I quite enjoyed. Of the few shows I paid for, Tom Wrigglesworth and Jimmy Carr were my favourites.
A few weeks ago Kate and I made a day-trip to visit our Glaswegian friend Lori. Glasgow has a totally different atmosphere and a lot more Scots than Edinburgh. Despite the city’s reputation for violence, we had a thoroughly pleasant time, wandering between restaurants, cafes and our other favourite, cemeteries.
The Glasgow set is here.
For the last few days I’ve been working in the kitchen at the Sizzling Scot Steakhouse, a nice restaurant in the city’s inner west. It’s a few miles walk from home, but it’s nice to have the opportunity for the exercise. I’d gotten used to walking up and down mountains with my pack, and the more sedentary existence led by those with a permanent residence wasn’t sitting comfortably with me. Anyway, for now I’m just cleaning up after the chefs, but starting next week I’ll be cooking, as well. It’s fascinating to finally get the chance to see what goes on in a professional kitchen. This job will probably kill my sometimes-dream to become a chef (I think cooking is much more enjoyable as a leisure activity than as a trade), but I think it will be a fun way to save up enough for an interesting trip home.
The first shift nearly killed me (six hours on a Saturday night) and I had a few aches the next day, but I should get used to it quickly. It’s a lot quieter during the week, which makes for relaxing work but fewer tips, so it evens out. Tomorrow they’re giving me three new chef’s jackets, which is exciting in itself, but I’m mostly just looking forward to the chance to cook – and payday, of course.