Friday, August 19, 2005
Every couple of weeks for a couple of days at a time a get a glimpse of what it would be like to make a living selling my photos. I think I would enjoy it quite nicely. That is the dream isn't it. There were a couple of days this week where my day was spent on printing, matting, getting supplies or packing photos. Those are nice days. Then there are days like today, where the job interferes with my photo work. Today I got up at 5 a.m. so I could spot three photos, in hopes of finishing up on the matting and packing after work to get them in the mail be the time the post office closed--no luck. I'll finish tomorrow morning.
While roasting coffee, my main part time job, I've got to kind of concentrate, and if I start thinking about photo work I get into trouble. Roasting coffee at a small shop is serious multi-tasking. The coffee is in the roaster and you have to be attentive to temp. and times,and adjusting the temp at certain crucial points. At the same time your bagging other batches and you've got coffee grinding and maybe even printing labels all at the same time, and you got to keep track of all the roasting times and weights and record those. And it's loud. Oh and it's hot--no A.C--with roaster temps in the mid 400 degrees. Definitely the Ed Sullivan show plate spinning thing. Today I think I was thinking about matting photos and how long it would take and I had a brain seizure. Forgot to take out the Kenya AA from the cooling tray and it was time to dump the French Roast into the cooling tray. Definitely a no no. Well I hustled to empty the Kenya but not fast enough and I Super Frenched the French Roast. Made some little charcoal brickets. At least it didn't start on fire.
While roasting coffee, my main part time job, I've got to kind of concentrate, and if I start thinking about photo work I get into trouble. Roasting coffee at a small shop is serious multi-tasking. The coffee is in the roaster and you have to be attentive to temp. and times,and adjusting the temp at certain crucial points. At the same time your bagging other batches and you've got coffee grinding and maybe even printing labels all at the same time, and you got to keep track of all the roasting times and weights and record those. And it's loud. Oh and it's hot--no A.C--with roaster temps in the mid 400 degrees. Definitely the Ed Sullivan show plate spinning thing. Today I think I was thinking about matting photos and how long it would take and I had a brain seizure. Forgot to take out the Kenya AA from the cooling tray and it was time to dump the French Roast into the cooling tray. Definitely a no no. Well I hustled to empty the Kenya but not fast enough and I Super Frenched the French Roast. Made some little charcoal brickets. At least it didn't start on fire.
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