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I Hate Deadlines

I honestly don't think there are enough negative words to get across how much I hate deadlines.

Especially short deadlines. Usually I get these at work when someone else hasn't passed a task to me as early as they could have done, or they’ve overpromised on a delivery, usually to a customer, or someone else hasn't done something so it suddenly falls to me.

These last-minute or urgent tasks seem to be getting more and more common. They can, and often do, leave me feeling completely drained. I can go home physically and mentally exhausted, with no energy to do anything personally fulfilling.

Now don't get me wrong, sometimes these last-minute tasks can be a challenge, and that can actually be exciting. I love that side of my role. I've moved away from a strategic role to a more tactical one, so I do enjoy these sorts of tasks ... just not too many urgent ones in the same week.

Anyway, my conclusion through all this is that I hate deadlines. I know we need them, but only when they are used properly.

I remember being told many years ago that deadlines should really only be used when something genuinely bad will happen if you miss them. Not just because someone says, “I sent you an email last week, have you done it yet?” “No.” “Well, could you look at it today for me please?” ... why? Just because you asked me to do something ast week and I haven't yet, well perhaps in the list of tasks I have to complete, YOUR task isn't important!

And don't even get me started on the term "ASAP". That word should be banned because almost everyone uses it wrongly.

I actually find deadlines work best when they are external and carry real consequences. If you miss them, you damage the reputation of the business, lose income, or severely embarrass both the business and yourself. Again though, not when someone else has overpromised something to a customer or supplier.

Do you also find that deadlines are often set arbitrarily by people with very little technical context, or by people who don't really understand your role and what's involved? I do!

I tend to find that a task takes as long as it takes. Setting an arbitrary deadline, especially a tight one, usually just means the work won't be as good.

As part of my thinking (or ranting) about time and time management at work, I've also written about what I'm currently calling Attention Tax.

Fairemail for Android is a GREAT app

I probably don’t sing the praises of software enough, no probably about it, I definately don't!

Some software is awful. Some is bloated, overcomplicated, and seems to exist mainly to make simple jobs harder. But every now and then you find something that quietly does exactly what you need it to do.

FairEmail has been one of those for me.

Over the past couple of months, I’ve been getting around 100 spam emails a day landing in my inbox. Not my spam folder. My actual inbox.

Some of them were painfully obvious. Sender names like “C0stc0”, “0maha Steaks”, and every strange variation in between. The sort of thing you’d look at for half a second and know straight away it wasn’t right.

But technically, they must have been well put together, because they were getting through Heart Internet’s SpamAssassin filters with a spam score of around 1.3. Their spam recognition target at the time was 2, so these emails were being treated as fine.

They clearly weren’t.

I wanted to get it sorted quickly, so I downloaded FairEmail. It took a little bit of getting used to, but once I understood how it worked, it made the whole problem much easier to manage.

I could permanently delete spam emails with very little effort. No dragging things around. No fiddling. No repeatedly seeing the same rubbish sitting there, annoying me. That alone was enough to make me feel a bit more in control of the inbox again.

I was so pleased with it that I paid the £6.99 for the Pro features. Not because I had to, but because it had already proved useful enough to be worth paying for.

Once I’d got the spam under better control on my side, I contacted Heart Internet as well. To be fair to them, they looked into it and I think they were a little surprised that so many emails were being flagged as fine when, to any normal person, they obviously weren’t.

They then made some changes across their eight email servers and it worked.

The number of spam emails getting through to my spam folder dropped by around 75%. That is a massive improvement, especially when it had been feeling like a daily battle just to keep on top of it.

Now, with Heart Internet filtering things better and FairEmail helping me deal with the few that still slip through, I might get one or two spam emails reaching my inbox each day.

That’s fine. I can live with that.

It’s easy to complain when software or services don’t work properly. I’ve done plenty of that. But it’s also worth saying when something does work.

In this case, FairEmail did its job, Heart Internet responded properly, and my inbox is usable again.

That feels like a cracking win to me.

Herbert Henry Scaife

Herbert Henry Scaife was my paternal great grandad.

He was Private 205681, 2/4th Battalion, King’s Own Yorkshire Light Infantry, part of 187th Brigade in the 62nd (2nd West Riding) Division. He was born in Snaith in 1886, enlisted at Knottingley, and was killed in action on 27 November 1917 during the Battle of Cambrai.

He had no known grave. His name is commemorated on Panel 8 of the Cambrai Memorial at Louverval, Nord, France.

I never knew him, of course. But I am incredibly proud of him. To me, he was a hero.

There is another thought I keep coming back to with my great grandad. Herbert had a son before he went to war. My grandad, Austin William Scaife, was born in 1913.

If the timing had been different, even by a couple of years, I would not be here writing this.

That is always a strange thought to sit with. 

Before France

Herbert had previously served with the Durham Light Infantry. His earlier numbers are recorded as 59279 and Private 96547, before he later became Private 205681 with the King’s Own Yorkshire Light Infantry.

For a long time, I knew very little about Herbert’s actual military service. Then I came across a report in the Pontefract and Castleford Express from August 1918.

The article explained that Herbert had enlisted on 30 October 1914 and first went to France on 28 August 1915 with the Durham Light Infantry. It also confirmed that he was wounded in November 1915 and returned to England for treatment.

That changes his story quite a bit.  He was not pulled into the Army by later conscription. Herbert was an early volunteer. He joined only a few months after the outbreak of war and reached France during 1915, long before conscription was introduced in 1916.

Like many First World War soldiers, Herbert held more than one service number during his time in the Army. Numbers were issued by individual regiments and often changed when a man was transferred, reclassified, wounded, or moved between battalions.

It is not yet fully confirmed which Durham Light Infantry battalion he served with, although the timing suggests one of the New Army battalions, possibly the 9th Battalion.

Herbert Scaife
Pontefract & Castleford Express   |   30th August 1918   |   Page 3
A Knottingley Soldier Long Reported Missing
Now Reported Deceased

Pvte Hbt Scaife, K.O.Y.L.I., the husband of Mrs Margt Scaife of Albert Cottages, Knottingley, was reported missing on November 27th 1917.

Every endeavour has been made to obtain reliable information concerning him, but without success. The British Red Cross stated in April last year that every possible enquiry had been instituted, all ineffectually.

The Military have now written the widow that he is dead. Pvte Scaife joined the army on October 30th 1914 and went to France on August 28th 1915.

He was wounded in November of that year and came back to England for treatment. He was drafted again to France on November _th 1917 and three weeks later was reported missing.

He leaves beside the widow two children.

Why did Herbert go to war?

I sometimes wonder what drove him to sign up.

It is easy to think of it as simple national pride, but it was rarely that straightforward. For men like Herbert, it was often a mix of duty, pressure, family responsibility, and the feeling that ordinary men were expected to do their bit.

Britain did not have full conscription at the start of the war. Men volunteered throughout 1914 and 1915. Herbert joined the Army on 30 October 1914, only a few months after war broke out.

Herbert was born in 1886, so he was around 28 years old when he enlisted. He was also already a husband and a father.

That changes how I think about him.

He was not some unattached young lad chasing adventure. He was a man with a family. He had already built part of his life before the war took him away from it.

The newspaper report from 1918 also stated that he left behind a widow and two children.

We may never know exactly what he felt when he left. Duty, pressure, fear, pride, resignation, all of them may have played a part. There was no television and no social media. Most people experienced the war through newspapers, official announcements, posters, rumours, and conversations in the street.

The message around him was often that Britain was doing its duty, that the war had to be fought, and that ordinary men were expected to answer the call.

But what affects me most is this:

Herbert had already survived the war once.

He went to France in 1915, was wounded that same year, and returned home to recover. At some point afterwards, he was transferred into the King’s Own Yorkshire Light Infantry and drafted back to France again in November 1917.

By then, he already knew what modern war looked like. He had seen the trenches before. He knew the danger. He knew what shellfire sounded like. He knew what happened to men there.

That changes the way I think about him even more.

He did not go into Cambrai as someone chasing adventure or glory. He went back because soldiers were needed again.

Three weeks later, he was reported missing.

1915: Training and first service with the Durham Light Infantry

Because Herbert went to France on 28th August 1915, his early training must have taken place before then.

His training would have involved route marches with full kit, rifle practice, bayonet drill, trench digging, night exercises, gas drill, and repeated inspections. At this time Herbert has the service number 59279.

The men had to learn how to move as a unit, obey orders quickly, and keep going when tired, wet, cold, and hungry.

This was not glamorous training. It was marching, drilling, digging, cleaning equipment, waiting for orders, and doing it all again the next day.

17 September 1915: France

Herbert’s medal card records his qualifying date as 17 September 1915 (so he has been over there a little over two weeks, with France as his theatre of war.

That date does not tell us exactly where he was standing on that day, but it does tell us that he had crossed from Britain to the Western Front.

He would probably have travelled by rail to a south coast port, then crossed the Channel by troopship. After landing in France, soldiers were often moved inland by train, sometimes in French railway wagons marked “40 hommes / 8 chevaux”, meaning 40 men or 8 horses.

For Herbert, this was the point where the war stopped being training, speeches, posters, and kit inspections. It became real.

1915 to 1916: The Durham Light Infantry period

The exact Durham Light Infantry battalion Herbert served with has not yet been confirmed.

Research suggests he may have been with one of the Durham Light Infantry’s New Army battalions, possibly the 9th Battalion, because the timing of his arrival in France fits that story. I believe that around this time his service number was 96547.

If that is correct, Herbert would have experienced the Western Front long before he joined the 2/4th KOYLI.

Life at the front was usually built around rotation. A battalion would spend time in the front line, then support trenches, then reserve, then rest.

Rest rarely meant comfort. It often meant carrying supplies, cleaning kit, repairing roads, moving ammunition, and preparing to go back to the front line.

Research suggests Herbert may have lived through trench conditions in late 1915: mud, lice, rats, cold meals, wet socks, shellfire, sentry duty, and the constant need to stay alert. But it wasn't to last long, a piece written after his death in the Pontefract and Castleford Express showed that he was wounded in November 1915, and he came back to England for treatment.

Transfer to the King’s Own Yorkshire Light Infantry

By the time he later served with the King’s Own Yorkshire Light Infantry, he was not new to war, already transferred back to England because of a wound in November 1915, he was drafted again to France in November 1917 (2 years later), this time he became part of The King’s Own Yorkshire Light Infantry.

I suppose it makes sense, men moved to where the Army needed them; units took losses, drafts were sent forward, and soldiers were reallocated between regiments and battalions, or in Herbets case, just drafted into a new division and regiment.

So Herbert became Private 205681 in the 2/4th Battalion, King’s Own Yorkshire Light Infantry.

The 2/4th Battalion KOYLI was part of 187th Brigade in the 62nd (2nd West Riding) Division.

January 1917: The 2/4th KOYLI in France

The 2/4th KOYLI landed at Le Havre on 15 January 1917.

From January 1917, the 62nd Division concentrated in the Third Army area between the rivers Canche and Authie.

February to March 1917: The Ancre

The 62nd Division’s first listed fighting on the Western Front came during the operations on the Ancre, from 15 February to 13 March 1917.

This placed the division in the hard, damaged country left by the Somme fighting. The men would have found broken trenches, shell holes, wire, mud, and villages reduced to ruins.

Herbert’s future battalion was now learning, or relearning, the rhythm of front-line life within a new division.

March to April 1917: The German retreat to the Hindenburg Line

In March 1917, the German Army withdrew to the Hindenburg Line. The 62nd Division took part in the British advance that followed.

The battalion that Herbert would eventually join would have moved through abandoned and destroyed ground. The German withdrawal left roads blocked, wells damaged, buildings ruined, and traps behind.

The British were advancing, but they were advancing into devastation.

This was not the old image of men sitting still in trenches that we are used to seeing in those documentaries on the History channels on a Sunday afternoon; it was movement, patrols, uncertainty, and the constant risk of hidden machine guns or shellfire.

3 to 17 May 1917: Bullecourt

The 62nd Division fought at Bullecourt during the Second Battle of Bullecourt, from 3 to 17 May 1917.

Bullecourt was part of the wider Arras fighting. It was a grim and costly battle against German positions linked to the Hindenburg Line.

The experience of soldiers here would have included heavy shellfire, attacks over broken ground, damaged trenches, and the shock of seeing modern defensive fire at close range.

By this point, the battalion was no longer new to war.

Summer and Autumn 1917: Holding the line

After Bullecourt, the division remained on the Western Front. The months between major battles were still dangerous.

Herbert’s daily life may have included trench repair, wiring parties, sentry duty, ration carrying, lice, rats, cold meals, wet socks, and the constant need to stay alert.

Wiring parties repaired or added barbed wire entanglements, often at night, close to No Man’s Land.

Men “stood-to” at dawn and dusk, meaning they were on high alert with weapons ready, because those were common times for attacks.

Letters from home mattered. So did hot tea, dry socks, and a few hours of sleep. Small things became big things.

November 1917: Moving towards Cambrai

By November 1917, the 62nd Division was in the Havrincourt sector, south-west of Cambrai. This is where Herbert rejoined the war (possibly 3rd to 6th November)after two years out, back in England recovering from a wound he sustained in 1915.

This area mattered because it sat in front of the Hindenburg Line. Cambrai itself was an important German supply centre, and the ground around Bourlon Ridge became one of the key objectives.

The 187th Brigade included the 2/4th KOYLI. Herbert, fresh again to war, was now moving towards the battle that would take his life.

20 November 1917: Havrincourt and the opening of Cambrai

The Battle of Cambrai began at about 6.30am on 20 November 1917.

The attack was unusual because it used tanks in large numbers. The British also used a predicted artillery barrage, a method where guns were aimed using calculations rather than a long registration bombardment. That helped preserve surprise.

The 62nd Division attacked near Havrincourt. The 187th Brigade advanced with the 2/5th KOYLI on the left and the 2/4th KOYLI on the right.

The 2/4th KOYLI attacked through the German defences around Havrincourt. The division pushed through the Hindenburg Line and helped take Havrincourt, then advanced towards Graincourt and the approaches to Bourlon Ridge.

For the men involved, this must have been a strange day. Tanks were moving ahead, artillery fire was crashing over the German line, and ground that had seemed impossible to cross was suddenly being taken.

But success came at a cost. The 2/4th KOYLI suffered heavy casualties on 20 November, with more than 200 killed, wounded, or missing.

21 November 1917: The advance slows

On 21 November, the early momentum began to fade.

The British had made a large gain, but they had not fully taken Bourlon Ridge. German resistance stiffened, and counter-attacks began around the newly captured ground.

Herbert’s battalion may have been involved in holding captured positions, reorganising after the first attack, moving supplies forward, and preparing for further action.

After a major attack, battalions rarely became neat and tidy again straight away. Men were missing, companies were mixed, officers had been hit, communications were in disarray, and nobody had eaten, rested, or slept properly.

22 November 1917: Towards Bourlon

By 22 November, fighting had developed around Fontaine, Anneux, and the approaches to Bourlon Wood.

The 62nd Division had advanced far, but it was now exposed. The German Army was recovering from the shock of the first day and bringing in reinforcements.

The men in this area would have faced shellfire, machine-gun fire, confused orders, and difficult movement over broken ground.

The battle was changing from a breakthrough into a hard fight to hold and extend the gains.

23 November 1917: Bourlon becomes the objective

On 23 November, the fighting increasingly centred on Bourlon Wood and Bourlon Ridge.

The 62nd Division had been heavily engaged since the opening day. Other units were brought into the fight, but the West Riding men had already helped open the way.

Herbert and the 2/4th KOYLI were likely still close to the Havrincourt, Graincourt, Anneux, and Bourlon area during this period.

The exact company-level position is not confirmed from the records I have seen so far.

24 to 26 November 1917: Waiting, holding, and moving under fire

The days between 24 and 26 November are difficult to place exactly without the battalion war diary page in front of me. It is something I would like to look at properly one day. But the wider battle gives us a strong sense of what was happening.

Herbert’s battalion was likely either holding captured ground, moving between support and forward positions, or preparing for renewed action around Bourlon.

These days may have been worse than the opening attack in some ways.

There was waiting. There was shelling. There was the strain of not knowing when orders would come. Men tried to sleep in trenches, dugouts, or shell holes. Rations and water had to be brought forward. Wounded men had to be carried back.

Late November in northern France was cold. Wet boots, mud, frost, tiredness, and fear would all have been part of the experience.

27 November 1917: Herbert’s death

Herbert was not immediately reported dead. Like many soldiers lost during the fighting at Cambrai (and many other battles), he was first listed as missing.

For months, the family waited for news while enquiries were made through military channels and the British Red Cross. Missing men were sometimes found wounded, captured, or recovering in hospitals, so families often lived with hope for a long time after the fighting had ended.

But we know that no reliable information about Herbert was ever found.

So, in August 1918, more than eight months after he disappeared during the fighting around Bourlon Wood, the Army finally informed his widow that he was now presumed dead.

Because his body was never identified or recovered, Herbert’s name is remembered on the Cambrai Memorial at Louverval rather than on a marked grave.

So officially Herbert Henry Scaife was killed in action on 27th November 1917. The date is shockingly important, Herbert has been drafted and back in the war for only three weeks!

By the 27th, the battalion had already been in action for a week.

War diary records for the division show continued fighting around Bourlon Wood and the nearby village. The ground was contested, and attacks were met with strong resistance.

Herbert was in or near the forward positions during this phase, likely somewhere between Anneux and Bourlon, where the fighting was at its most intense.

Casualties were heavy. Units were reduced in strength, and control was difficult to maintain once attacks began.

It was during this fighting that Herbert was presumed killed in action.

I was lucky enough to visit the Cambrai Memorial at Louverval, France, on 23 September 2017, almost one hundred years after Herbert was killed.

It is a beautiful, peaceful place. I remember standing there thinking that if he could not rest back home with his family in Yorkshire, he would probably have liked this quiet spot.

We left a small posy of poppies for him.

RIP Great Grandad Scaife.

 



Timeline

1886: Herbert Henry Scaife is born in Snaith.

1913: His son, Austin William Scaife, is born.

August 1914: The First World War begins. Herbert is around 28 years old and already a father.

30th November 1914: Private Herbert Scaife joined the army.

Spring to early summer 1915: Herbert likely enlists in the Durham Light Infantry. This date is estimated from his service number and the fact that he was already in France by September 1915.

28th August 1915: Herbert enters a theatre of war in France with the Durham Light Infantry.

November 1915: Herbert is wounded and returned back to England.

15th January 1917: The 2/4th KOYLI lands at Le Havre. If Herbert was already in France, he may have joined the battalion there.

15th February to 13th March 1917: The 62nd Division takes part in operations on the Ancre.

March to April 1917: The division advances during the German retreat to the Hindenburg Line.

3rd to 17th May 1917: The division fights at Bullecourt during the Arras fighting.

Summer to Autumn 1917: Herbert serves through the routine dangers of the Western Front. Exact battalion positions need the full war diary.

November 1917: After recovery and recuperation, Herbert is drafted back into the war, this time as a Private in the Kings Own Light Infantry (205681), at this time, the 62nd Division moves into the Havrincourt sector, south-west of Cambrai.

20th November 1917: The Battle of Cambrai begins. The 2/4th KOYLI attacks on the right of 187th Brigade near Havrincourt.

21st to 26th November 1917: Research suggests the battalion remains in the Cambrai battle area as British forces push towards Bourlon Ridge and fight to hold captured ground.

27th November 1917: Herbert is killed in action during the Cambrai fighting, most likely connected with the fighting around Bourlon Wood and Bourlon village.

Command

The 2/4th KOYLI was part of 187th Brigade, 62nd (2nd West Riding) Division.

The battalion commander during the Cambrai fighting is recorded as Lieutenant-Colonel R. E. Power.

The 62nd Division was commanded by Major-General Sir Walter Braithwaite.

Medals

Herbert’s medal card shows that he entered a theatre of war on 17 September 1915. That means he qualified for the 1914–15 Star.

He would also have been entitled to the British War Medal and the Victory Medal.

Together, these three medals were sometimes known as Pip, Squeak, and Wilfred.

All unfortunately lost or misplaced, but the memory of Herbert hasn't gone. 

Why I’m here

I keep coming back to my grandad, Austin William Scaife.

He was born in 1913, before Herbert went to war. If Herbert had gonea nd joined the army earlier, or if life had unfolded in a slightly different order, Austin may never have been born.

And if Austin had not been born, I would not be here.

That makes this story feel very close.

It is not just military history. It is family history. It is the thin thread that connects a man born in Snaith in 1886 to me, sitting here more than a century later, trying to understand where he went and what happened to him.

Remembering Herbert

It is hard to write about someone you never met and still feel close to them.

But I do.

Herbert Henry Scaife was not just a name, a number, or a line on a memorial. He was a man born in Snaith who lived and enlisted in Knottingley, trained for war, crossed to France, endured the trenches, fought at Cambrai, and never came home.

His name is at Louverval because his body was never found. That feels unbearably sad, but it also means his name stands with thousands of others who gave everything and were not brought back.

I am proud of him.

I never knew him, but I know enough.




 

The Young Mans Haircut

I spent some time this weekend at a Turkish barber. I’ve always admired the craftsmanship in these places btw, there is a specific kind of intentional care they bring to the cuts that you rarely find in traditional salons.

​Anyway, toward the end of the cut, the barber paused and asked whether I usually style my hair up in a quiff or down over my forehead. When I told him "up," he smiled and noted that wearing it down would make me look younger.

​Being in my late 50s, the idea of "looking younger" isn't a primary goal of mine, in fact, I think trying too hard to recapture youth often looks a bit daft. However, the comment sparked a bit of digital curiosity. I decided to use AI to generate a version of myself with a younger mans hairstyle just to see the contrast.

​The result? It confirmed my instinct. While the AI could change the hair and smooth the edges, I much prefer the reality. There’s a certain comfort in looking like the age you actually are.

My Original Cut
The Original Cut

AI version 1
AI Version 1

AI Version 2
AI Version 2

AI Version 3
AI Version 3


 



Chasing the Flavour in Coffee

So, for anyone who doesn’t know, I review beers, and I’m fairly good at picking out individual flavours in the beers that I review.

That’s why I got a bit excited when my wife bought me a Ninja Luxe Café Premier Espresso Machine bean-to-cup coffee machine last Christmas. I liked the idea of doing the same thing with coffee.
You read these descriptions and they sound incredible. “Mild chocolate with a juicy blackcurrant sweetness and a hint of lime.” or “Rich dark chocolate, sweet honey, and bright tangerine.”

I genuinely wanted to taste that, but I quickly found that I can’t ... everything well, just tastes like coffee!

I’ve tried the usual advice. No milk, no sweeteners, no sugar. I’ve read that the drip method, or the Luxe function on this specific machine, is one of the best ways to bring out those more delicate flavours, so that’s how I’ll do all of these.

I’m going to treat this like I would a beer review, but slower, and a bit more methodical. I’m going to test strength, grind size, temperature, and even the water I’m using.

When I can get it, I tend to stick to Vemondo Barista Oat ‘Milk’ from Lidl, but if not it will alwasy be a comparable barista oat milk.

For those that want to know the details ... where we live the water is classed as Hard, and apparently I have since discovered that this particular profile can suppress some of the brighter and more delicate flavours, so I need to be wary of that.

Calcium: 73.8 mg/l
Magnesium: 24.9 mg/l
Conductivity: 524 µS/cm
pH: 7.5

I’ll keep this post updated as I go. If I crack it, great. If I don’t, at least I’ll know it’s not for lack of trying.

Morrisons The Best Kenyan

31 May 2026
Flavours expected: Blackcurrant and Citrus Notes
Strength: Medium
Grind: Pre-Ground (Fine)

Couldn't get a whole bean version of this, so I bought the ground version instead. I just put the right amount in the Luxe filter basket, around half full.

I used Lidl Carrick Glen bottled water. These cheaper waters often come from soft-water sources in places like Cumbria or Scotland, so more delicate flavours should be able to come through.

I do have to remember that, unlike the hop-forward IPAs I enjoy, I'm only looking for a resemblance of flavour rather than outright flavour.

I have to say that this test worked to some extent. This was a very smooth coffee, and I definitely picked up a mild fruitiness (perhaps more red berries). There was no harsh roastiness, and I also got a very mild milk chocolate note and a very mild bitterness.
Score: 7.5/10

Union Gajah Mountain

16 May 2026
Flavours expected: Chocolate Truffle and Molasses
Strength: Medium
Grind: 20 (Coarse)

Started proper experimenting now. Made it a coarse grind to slow down the extraction and try to get more delicate flavours (possibly the coffee for this actually!). Also I incorrectly tried Evian water rather than tap water. The result was a rich roasty coffee with a hint of nut, it's OK but nothing special. With milk it became smooth with a lot of bitterness, but a bit of sweetness came through.
Score: 5.5/10

Union Gajah Mountain

14 May 2026
Flavours expected: Chocolate Truffle and Molasses
Strength: Medium
Grind: 14 (Medium)

Again, this makes a very nice, strong coffee, but I’m honestly not picking up any chocolate truffle or molasses flavours. Good quality coffee with a slight nutty note when served black. With milk, this turns into a really smooth, creamy coffee with a nice chocolate flavour.
Score: 7/10

Union Yayu Forest

2 April 2026
Flavours expected: Citrus and Bourbon Biscuits
Strength: Medium
Grind: 14 (Medium)

This felt really rich, but I failed to get any citrus, bourbon, or biscuit out of it. It had a strong roast flavour with a little earthiness. Milk dulled the richness slightly and brought out a nice dark chocolate flavour that I really didn’t pick up when I had it black.
Score: 7/10

Rave Colombia El Carmen #50

20 March 2026
Flavours expected: Chocolate Truffle and Molasses
Strength: Medium
Grind: 15 (Medium)

A nice chocolate flavour when I had this black. A very understated coffee, and very easy drinking. With milk, it added a nice semi-sweet chocolate note.
Score: 8/10

Bellarom Coffee Beans

3 March 2026
Flavours expected: Heavily roasted coffee and dark chocolate
Strength: Medium
Grind: 15 (Medium)

Probably some of the cheapest coffee beans on the market. They made a nice black coffee with ash-like notes that I liked, and I did get some really nice chocolate flavour after adding milk.
Score: 5/10

Rave Signature Blend #1

5 February 2026
Flavours expected: Caramel, Almond & Chocolate
Strength: Medium
Grind: 15 (Medium)

A very decent coffee, but to me it just tasted like good coffee. Not too strong or bitter. The milk did bring out a good chocolate flavour.
Score: 7/10

A Story 35 Years in the Making!

I’ve probably carried this idea around for more than 35 years.

It started with a lad I used to work with. I’ll call him Chris… mainly because that’s his name. He always said he had a novel in him. To be fair, most of us think that at some point. The problem, at least for me, is pulling enough connected ideas together to actually make a novel work. I tend to land on smaller ideas. Short stories feel more natural for me to write, that and I can be realy lazy, and writing at least 40-50,000 words is a bit much for me.

Chris had this very simple concept. A man dies, and at his funeral the people there slowly discover who he really was. That was it. Not much to go on I know, but it stuck with me.

Over the years, I’ve kept coming back to it. I’ve often pictured that man as me. The mourners talking, sharing bits, slowly building up a picture. The good things, the missed chances, the ideas that never quite made it. Almost autobiographical, in a way.

But if I’m honest, I don’t think my real life is interesting enough to carry a story like that. And it had to be about me because that's how I've always thought about this story, and tbh, the stories I’ve written recently, and another that I am currently working on now, they all start with something real in my life, a small truth (the crow corner I drive past almost every day, or the old Victorian doll/ghost my wife and I saw at a window one day, a grain of truth that drifts into the story.

And in my head, this story was always the same.

But because I'm not interesting enough, over time the character became someone else. Still rooted in that original idea, but more interesting, more layered, more worth writing about. In Chris’s version, I’m sure the twist was that the mourners started off disliking the man, then came to understand him, maybe even like him.

I could never quite make that wor for me and it always felt a bit flat.

But something clicked this morning.

I’ve got the twist now, and it flips the whole thing on its head.

This isn’t a story where people come to appreciate the man.

It’s the opposite, and I'm kinda looking forward to writing it.

What Is A Digital Garden?

I’ve had a few people ask what I mean when I call this site a digital garden, so this felt worth explaining properly (well, explaining itin my way anyway!).

A digital garden is a way of writing and sharing ideas online that focuses more on growth than polish. Instead of treating every post like a finished article that gets published and forgotten, a digital garden gives you space to plant ideas, come back to them, improve them, and link them to other thoughts over time. 

That is what I want this place to be.

A normal blog usually works as a timeline. Newest post at the top, older posts dropping further down, everything arranged by date. A digital garden feels different. It is more personal, more flexible, and a bit less concerned with looking finished. It is allowed to be a work in progress.

Now this is the tricky bit for me, I'm a marketer by trade, so publishing unfinished work is a very foreign concept to me, and I do find it really difficult, but by forcing myself, I usually have some seed posts on here.

So like a real garden is never really “done”. You add things, move things, cut things back, and sometimes leave a patch alone until you know what to do with it, a digital garden site works in a very similar way. Some posts here are more complete than others. Some are just ideas that needed somewhere to live. Some may grow into something better later on.

That is part of the appeal. It gives me room to think in public, without pretending every piece of writing needs to be a final draft.

So as well as 'seed' posts (initial ideas), I move them to 'sprout' when they are a bit more formed, and then 'flower' then I think they are complete.

It is also a very personal format. A garden reflects the person looking after it, and a digital garden does the same. Mine is a mix of stories, notes, opinions, half-formed ideas, rants, things I want to remember, and things I simply did not want to lose in the endless mess of phones, folders, and old platforms.

I’ll be honest, organising it has probably been the hardest part of doing this; I'm not the most organised person in the world, as I'm sure my wife would agree.

I’ve gone through a few different versions of labels, and I’ll probably change them again. That is not failure; it is just part of building something like this. The structure is still evolving, which feels quite fitting for a digital garden. It is meant to be a living space, not a fixed system.

Because I built this on Blogger, and not on a dedicated digital garden platform, some parts are a compromise. Posts still appear in chronological order, which is more traditional blog than digital garden. The deeper linking between ideas is also still a work in progress. I’d like more of that over time, because that is where a digital garden really starts to feel interesting. It becomes less about scrolling through posts and more about wandering through connected thoughts.

Even so, the shape of it is starting to feel right.

If you enjoy a particular kind of post, the labels at the end should help you find similar ones. I’ve also started doing a bit more curation, which I think matters. In a real garden, you place certain plants together because they look right next to each other. The same idea applies here. I have a Stories section to pull my original fiction into one place, and a Best Of section on the homepage for posts I think are worth a bit more attention.

I want to do more of that as the site grows.

There is also a Now page, inspired by the Now movement (it is a movement or a thought process!). That is just a simple page I update from time to time to show what I’m focused on at the moment. It is less about polished content and more about keeping a current marker in the ground.

Most of the code behind this site has been put together by me and layered on top of Blogger. I did not think I would get it this far, if I’m honest, but it has turned into something that feels surprisingly usable and very much my own.

Comments are turned off, and that is deliberate. This space is not really built around discussion. It is more about expression, collection, and exploration. I’m not putting things here to chase approval. I’m putting them here because I want a place for them to exist. You can't like or dislike anything either. All that is too much like social media (which I don't like).

That is probably the biggest difference between this site and some of the others I run. On other websites, I think about search traffic, keyword use, structure, and all the usual SEO details. Here, I mostly just write. That makes it feel calmer, more honest, and a lot more enjoyable.

If someone finds their way here and enjoys something, or finds it useful, that is a bonus. All posts can be shared by copying the URL 😀

I have also added site search, which I use a lot myself. That matters more than I thought ... once a site starts growing, being able to find old ideas quickly becomes part of the appeal for me.

So that is my version of a digital garden.

It is not perfect. It is not finished. It is probably a little messy around the edges. But that feels about right. It is personal, it is still growing, and it gives me a place to write without feeling like everything has to be polished, packaged, and done.

For me, that is the whole point.

ASAP … is that really what you want?

I really struggle with the term “ASAP”.

People use it all the time in (so called) professional environments, but it does not tell me anything useful. It sounds urgent, but it gives me no clear direction on your timescales and I end up guessing what you mean, and that might mean that I miss your deadline.

If you work with me, it is worth knowing this. The term winds me up so much, mainly because most of the time it is being used to mean something else.

The issue is simple. “ASAP” stands for “as soon as possible”, which really means I will get to it when my current workload allows. If I am fully booked until Thursday, then Friday morning is the earliest I can realistically do it.

That is not me being awkward. That is just how time works.

The problem is that most people do not use it that way. When someone writes “ASAP”, what they usually mean is “I need this now”. They are trying to show urgency, but they are doing it without giving a proper deadline, proper instructions.

That is where it falls apart.

If you want something done quickly, you need to be clear about when you need it. Without that, I have to make a judgement call. I have to weigh it up against everything else I am doing, and I might get that call wrong.

There is also a knock-on effect. If something genuinely urgent comes in after your request, it will take priority. Your task then moves back, because it was never tied to a clear time in the first place.

So the word meant to speed things up can actually slow them down.

There is a straightforward fix.

Say what you mean.

If you need something by a certain time, write the time. If it is urgent, say how urgent it is in a way that I can act on.

“Send me those files ASAP” becomes “Send me those files by 4pm today.”

“I need a reply ASAP” becomes “Please reply by midday tomorrow so I can finish this.”

“ASAP please” becomes “This is high priority. Can you do this in the next two hours?”

Now I know where it fits. I can plan properly, and you are more likely to get what you need.

If you really do mean “whenever you can fit it in”, then fine, say “ASAP”. Just be aware that it might not be today, or even this week.

If there is a deadline, say it.

Being clear is not a small thing. It shows respect for other people’s time, it removes guesswork, and it keeps work moving.

“ASAP” is not clear. It is vague, and vague is where problems start.

You can also read about why I hate deadlines

Does AI Think We’re As Dumb As We Act?

We’re in the middle of a proper digital shift. The kind where AI is being lined up to crack genetics, sort climate problems, and push science forward in ways we’ve never seen.

And yet, at the same time, people are asking it how to eat an apple.

I wish that was an exaggeration. It isn’t. I came across someone asking a chatbot for “instructions on eating an apple properly”, and it stopped me for a second. Not because it’s funny, but because it says something weird about us.

We’ve built something incredibly powerful, arguably the most impressive computer "brain" we’ve ever created, and we’re using it to skip over the basics of being human. The small stuff we used to just figure out. Buying a present for a six-year-old. Making toast under a grill. Matching socks.

They are decisions or questions that aren't particularly difficult. None of it ever needed improving.

But now it’s easier to ask than to think, so we ask, and we stop thinking.

You do start to wonder what’s going on behind that blinking cursor. While engineers are stress-testing logic and capability, the system is quietly working through questions about egg boiling and jumper washing. If it had awareness, you’d imagine it raising an eyebrow.

It doesn’t need to take over. It just needs to wait.

Because the real test isn’t what AI can do. It’s what happens when it isn’t there. The moment the Wi-Fi drops, and you’re stood in front of a toaster or a birthday card with no prompt, no shortcut, no answer ... that’s when things get interesting.

We like to think we’re becoming more efficient. Smarter, even.

But I've just realised that there’s a fine line between efficiency and dependency, and it feels like we’re edging closer to it without really noticing.

Next time you’re about to ask AI something simple, something you already half know the answer to, it’s probably worth pausing.

Not out of principle. Just to prove you still can.

Everything Was Already Here

It’s a strange thought when you sit with it for a minute and let your mind delve into it, that nothing around you is really “new”.

Every object you can see, your phone, your desk, the road outside, even the food you eat, all comes from the same limited set of elements that have always been here. We haven’t invented new matter. We’ve just got very good at rearranging what already exists.

Steel isn’t new. It’s iron, carbon, heat, and process.
Plastic isn’t new. It’s oil, broken down and rebuilt.
Glass is just sand that’s been pushed to its limits.

Even the complicated stuff, electronics, medicines, fuels, it all traces back to the same building blocks. And when you think about it, we’ve just become really good at using these elements.

I've never too sure whether this concept is reassuring or a worry!

All the progress, all the industries, all the things we take pride in as “made by us”, are really just clever transformations. We take what the planet gives us, and we reshape it into something useful, or sometimes something pointless. But as we use all this stuff, does it mean that at sometime we might run out fo something vital!

It does make you look at waste differently as well.

If everything we use is part of a closed system, then nothing really disappears. It just changes form and ends up somewhere else. Landfill isn’t “away”. It’s just a different version of the same materials, sitting in a different place.

I Do Not Owe My Future Self an Apology

Not sure if you would class this as an epiphany or just an interesting thought.

I’ve just updated my profile on nownownow.com, and one of the questions was something like, “Have I had a recent epiphany?”

For no special reason, the thought struck me that I do not owe my future self an apology for who I am today.

I think the life I have led, and the life I lead today, is a good one. My current level of knowledge is very good, and my current emotional capacity is also strong. My daughters are doing well, I have a beautiful wife, and I’m heading into the near future with retirement (and the freedom that brings) starting to feel real.

If I spend my life trying to become someone my “future self” won’t be ashamed of, I risk living a life that isn’t mine.

Perhaps that is the real epiphany.

I suppose, like could do today with my past self, my future self will look back and realise that every “mistake” or “flaw” I have today was actually a necessary stepping stone.

I don’t owe an apology for being what is effectively a work in progress. That’s just called being alive.

Pinter Brewing Times by Beer | Batch Log & Results

As well as this I also have the ultimate list of Pinter FAQs to help you get the best out of your system.

My Pinter brewing schedules follow the standard Fermentation / Cold Crash / Conditioning format. For example, After Midnight 7 / 2 / 14 translates to:

  • 7 Days: Fermentation (The Pinter remains at the suggested temperature).
  • 2 Days: Cold Crashing (The Pinter is moved to the fridge in dock, if needed).
  • 14 Days: Conditioning (The Pinter is moved to the fridge out of dock). 

I have a reliable fridge for Conditioning, and unless otherwise stated, I condition at 3-4°C.

Date Started Beer Style Notation
(F/CC/C)
Rating Notes / Experiments
3 June 2026 Ancestors 
Best Bitter
10 / 2 / 10 /10 OK, so I've not in a hurry to brew this one, so I'm doing the Fermentation for 10 days, then 2 days cold crashing to remove all the yeasty to see if that disappears. Fermentation at 20°C.
24 May 2026 Prostmeister
Oktoberfest Beer
14 / 2 / 14 /10 I've brewed a successful Oktoberfest beer from all grain before, and I love the style. It's a beer that needs some TLC, hence the slow fermentation and conditioning. I'm also brewing at a slightly lower temp (held it steady at 18°C), and I've set the Carbonation Dial to 4, I want to try to get a really smooth beer. I'm iming for a malty beer that isn't too sweet with just a  hint of bitterness at the end.
25 April 2026 Ancestors 
British Bitter
7 / 0 / 7 6/10 OK, going away so could only it 7 days brewing not recommended 8.
Poured lovely, a little biscuity with a gentle hop bitterness. Crystal clear, but a little yeasty note, temp might have been too high at a tad over 23°C, I'll try for slightly cooler next time, perhaps even 19-20°C and a little longer fermentation.
15 April 2026 Snap
Pilsner
11 / 3 / 10 6.5/10 Temperature achieved was a little too high at 22°C, I'll pull it down to 18°C for the next one and get a slightly longer fermentation. Poured with a slight haze, very carbonated. Tasty with a good bitterness. This fermented at a '5', I'll try a carbonation setting of '3' next time.
29 March 2026 Space Hopper
Double IPA
9 / 2 / 7 8/10 23°C for the whole of the fermentation. Carbonation Dial set to 5. Didn't do the hop hack on this and I think it was still as hoppy as the last brew, so I don't think it makes any difference.
28 March 2026 Space Hopper
Double IPA
9 / 0 / 7 7.5/10 23°C for the whole of the fermentation. Carbonation Dial set to 5. Another decent brew of this one. More carbonated than previous ones! But I did experiment here by not Cold Crashing and I think the beer needs it. Hop hack (I took the brewing dock off the Pinter before adding the oil to ensure all of the oil was in the beer).
28 Feb 2026 Space Hopper
Double IPA
9 / 2 / 7 8/10

23°C for the whole of the fermentation. Carbonation Dial set to 5. Much better. Did the hop oil hack on this (I took the brewing dock off the Pinter before adding the oil to ensure all of the oil was in the beer) and it was very hoppy. also Cold Crashed for a couple of days.

21 Feb 2026 Space Hopper
Double IPA
7 / 0 / 7 7/10 23°C for the whole of the fermentation. Carbonation Dial set to 5. Not bad, a bit yeasty, not suggested, but I will cold crash next time (while not mandatory), I'm hoping it will clear out some of those yeasty notes.
14 Feb 2026 Trooper Remixed
British Beer
7 / 0 / 5 8/10 Minimum effort on this. Temperature of 22-23°C all through Fermatation, Carbonation Dial setting 5, and a really decent pint. Perhaps next time, just expend the Fermentation period a day or two.
23 Jan 2026 After Midnight
Belgian Dark
14 / 0 / 5 8/10 Vast improvement. Better temp (kept it at 22°C) and I think the few extra days worked well. Carbonation dial set to 5. If anything on the next one I will bring the temperature down a touch, perhaps 21°C and just expend the Fermentation an extra 2 days.
23 Jan 2026 After Midnight
Belgian Dark
10 / 0 / 7 7/10 21-23°C for the fermentation. Carbonation Dial set to 5. Started in a slightly cooler environment for 2 days, perhaps a bit yeasty.
08 Jan 2026 Hazy Jane
Hazy IPA
8 / 0 / 3 7.5/10 23°C for the fermentation. Carbonation Dial set to 5. No Hop Oil Hack. Lovely hazy, fruity, decent tropical flavours. Very much like the shop bought stuff.
06 Jan 2026Punk IPA
IPA
8 / 0 / 4 7.5/10 Held a nice 22°C for this on, Carbonation dial set to 5, and it worked out well. No Hop Oil Hack. Nice gentle citrus with a little hit of pine. Very similar to the canned Punk IPA. I will hold the teperature at 18-19°C for the next one, and extend the Fermentation time to 10 days, I think a bit more of that flavour will pop through.

Ode to the Sherbet Lemon

The humble sherbet lemon. I’m not sure there are many better sweets out there.

You’ve got that lovely, long-lasting hard outer shell. Then, just as you settle into that flavour, the shell thins or cracks, and you hit that zesty sherbet fizz. It’s an instant shift from calm to chaos, and it keeps your taste buds interested.

That reaction, when the fizz hits your tongue, feels like a tiny party going off in your mouth.

They’re never too sweet, which makes them dangerously moreish. Worth keeping in mind they’re around 20–25 kcal each.

Per sweet:

  • Calories: 20–25 kcal
  • Carbohydrates: 5–6g
  • Sugars: 4–5g
  • Fat: 0g
  • Protein: 0g

They also work brilliantly as a palate cleanser, and you’ve got the citrus base to thank for that.

There’s something genuinely interesting about them. Proper nostalgic too. I spent plenty of time in sweet shops in the 70s, and these always stood out.

I’m struggling to think of a better sweet. I was fond of a Fizz Bomb back in the day… but that’s one for another post.