Lines lines lines lines lines.
“How on earth do you learn all those lines,” the people ask. “Oh it’s my job,” I casually say. Like it’s easy.
Days and days of homework. I’ve been learning prose and verse right now. Thought reconstruction and tennis ball. Until we know our lines and know them know them we cannot be free. It’s only a short job but that doesn’t matter, you need them secure short or long.
I’ve been learning those lines and also sorting out my digital shop front as best I can. There’s some good things coming. Gotta be looking reasonable. My work in The Lady got commuted to “uncredited”on IMDB so I’ve submitted to have that changed. A week in Thailand, and I know the guy who submitted the incorrect edit. He just did it to spite me. Duncan. The fabulous imagination-free man.
I’ve also added a placeholder bio. I didn’t think it would get accepted so wrote my education and family history but didn’t get into my career. IMDB is a database so once I’ve managed to get my credits up then it’ll be golden. A friend of mine saw a documentary the other day where I was reading from the Koran. I remember it, it was one day of my life, no follow up. She’s gonna see if she can find the link, because there is so much stuff I’ve done now that is lost to me, forgotten. Even the jobs that inspire people were only a day or so here or there. I’ve been writing on the wind for so long.
I literally just had a message about Deep Cover. There’s a case in point, I guess. A lovely job, two days of my life, and it’ll pay back in notice.
I’m trying to shift again. With the agent support and some good credits in post it is time to make sure that the momentum I lost resting on my laurels after Bright Young Things doesn’t become a repeat performance. I fucking love my work and I’m good at it. Just let me do it more now please. Just let me do it more.
Meanwhile I went to Suriya the local sit down Thai, and asked the chef for a 3 chilli red curry. They are really really cagey about making their food even slightly hot. 3 chilli and it was still pretty mild (and this is the language of chilli I learnt from the chef). Next time I’ll get the duck which is bulked up with lychee and pineapple. And I’ll ask for 4 chilli which the chef seems to think of as maximum. He’ll probably only give me 2 and it’ll be like pudding. I think they have had too many people complain about heat.
This time a year ago I started in Paris. God what a long long time since then. This has been an excellent year.
AlBarclay 