So, as of yesterday I’ve been married a year. Feels good. Feels better than good. Feels amazing actually. Well, to be honest, I’m feeling quite relieved to still be married after being away for the majority of the year! Must be something to do with absence and hearts growing fonder. It might also be something to do with Liz not seeing enough of me to be sick of me...yet. But no, seriously, I’m incredibly fortunate to be married to someone as kind and thoughtful as Liz. She is a huge part of enabling me to be in the group, from the perspective of having someone to come home to after a tour and and helping put my feet firmly back on the ground. This job would be very hard for me if I didn’t have the key support network of my beautiful wife and I don’t take that for granted. So thanks for being there for me love and I hope I can return the favour as often as needed...when I’m in the same time zone...when I’m not on stage...when I’m not rehearsing beforehand or signing afterwards...when I’m not travelling and there’s no signal...when I’m not flying...when I’m not...yeah, so about that support...sorry for being rubbish and thanks for putting up with me!This week has been extra special in the lead-up to our first wedding anniversary because on this rare occasion Liz has been able to join us on tour. (I need to phrase this next sentence carefully...) It has been so nice to not have to go back to my hotel room after the shows this week by myself. (That came out wrong didn’t it? Hang on, just digging myself out of a hole...) What I’m trying to say, love, is that this job can get lonely and having you on tour makes all the difference. (Phew, that sounded better, right?!)One of the joys of being in California is not just the sun but the ripe fruit. We have eaten a LAHT of strawberries and oranges AND avocados. Now, as someone whose final meal request on death row would be nachos, I have always considered myself to be a bit of a Mexican aficionado. Turns out I have a bit to learn. Did you know that guacamole is made in different ways in different parts of Mexico? Who knew?! I certainly didn’t. Next to our mo-hotel (kind of a cross between the two...no one has ever used that term before so you heard it here first) was a burrito place. Didn’t look like much. I hear someone whispering some wise words about covers of books and not judging. What a burrito! And the guacamole was...hang on...that doesn’t look right. What’s this green mayonnaise? I thought it was supposed to be thicker in texture and with bits of onion and tomato and coriander (cilantro to the locals) and lime juice and sea salt. Turns out in the part of Mexico that the chefs were from they combine avocado and sour cream. Mind blown.Fast forward to a couple of days later and we were in the lounge at San Francisco and they were making fresh ‘gwok’ (guacamole). No sour cream in sight. No tomato. Lime juice, tick. Sea salt, tick. Coriander, tick. What about the rest of the ingredients? Apparently guacamole in its purest form is very simple and like most good things in the world, it’s been ‘Chinese Whispered’ / changed over time and embellished perhaps, or just adopted and enjoyed in different ways by different people. I guess the nice thing about guacamole and marriage is that we are at our best when we keep things simple but every now and then it’s good to add a few ingredients and spice things up. (Hang on, is that the analogy I was going for?) I’m gonna stop there I think. Bye for now!

So, as of yesterday I’ve been married a year. Feels good. Feels better than good. Feels amazing actually. Well, to be honest, I’m feeling quite relieved to still be married after being away for the majority of the year! Must be something to do with absence and hearts growing fonder. It might also be something to do with Liz not seeing enough of me to be sick of me...yet. But no, seriously, I’m incredibly fortunate to be married to someone as kind and thoughtful as Liz. She is a huge part of enabling me to be in the group, from the perspective of having someone to come home to after a tour and and helping put my feet firmly back on the ground. This job would be very hard for me if I didn’t have the key support network of my beautiful wife and I don’t take that for granted. So thanks for being there for me love and I hope I can return the favour as often as needed...when I’m in the same time zone...when I’m not on stage...when I’m not rehearsing beforehand or signing afterwards...when I’m not travelling and there’s no signal...when I’m not flying...when I’m not...yeah, so about that support...sorry for being rubbish and thanks for putting up with me!This week has been extra special in the lead-up to our first wedding anniversary because on this rare occasion Liz has been able to join us on tour. (I need to phrase this next sentence carefully...) It has been so nice to not have to go back to my hotel room after the shows this week by myself. (That came out wrong didn’t it? Hang on, just digging myself out of a hole...) What I’m trying to say, love, is that this job can get lonely and having you on tour makes all the difference. (Phew, that sounded better, right?!)One of the joys of being in California is not just the sun but the ripe fruit. We have eaten a LAHT of strawberries and oranges AND avocados. Now, as someone whose final meal request on death row would be nachos, I have always considered myself to be a bit of a Mexican aficionado. Turns out I have a bit to learn. Did you know that guacamole is made in different ways in different parts of Mexico? Who knew?! I certainly didn’t. Next to our mo-hotel (kind of a cross between the two...no one has ever used that term before so you heard it here first) was a burrito place. Didn’t look like much. I hear someone whispering some wise words about covers of books and not judging. What a burrito! And the guacamole was...hang on...that doesn’t look right. What’s this green mayonnaise? I thought it was supposed to be thicker in texture and with bits of onion and tomato and coriander (cilantro to the locals) and lime juice and sea salt. Turns out in the part of Mexico that the chefs were from they combine avocado and sour cream. Mind blown.Fast forward to a couple of days later and we were in the lounge at San Francisco and they were making fresh ‘gwok’ (guacamole). No sour cream in sight. No tomato. Lime juice, tick. Sea salt, tick. Coriander, tick. What about the rest of the ingredients? Apparently guacamole in its purest form is very simple and like most good things in the world, it’s been ‘Chinese Whispered’ / changed over time and embellished perhaps, or just adopted and enjoyed in different ways by different people. I guess the nice thing about guacamole and marriage is that we are at our best when we keep things simple but every now and then it’s good to add a few ingredients and spice things up. (Hang on, is that the analogy I was going for?) I’m gonna stop there I think. Bye for now!

So, as of yesterday I’ve been married a year. Feels good. Feels better than good. Feels amazing actually. Well, to be honest, I’m feeling quite relieved to still be married after being away for the majority of the year! Must be something to do with absence and hearts growing fonder. It might also be something to do with Liz not seeing enough of me to be sick of me...yet. But no, seriously, I’m incredibly fortunate to be married to someone as kind and thoughtful as Liz. She is a huge part of enabling me to be in the group, from the perspective of having someone to come home to after a tour and and helping put my feet firmly back on the ground. This job would be very hard for me if I didn’t have the key support network of my beautiful wife and I don’t take that for granted. So thanks for being there for me love and I hope I can return the favour as often as needed...when I’m in the same time zone...when I’m not on stage...when I’m not rehearsing beforehand or signing afterwards...when I’m not travelling and there’s no signal...when I’m not flying...when I’m not...yeah, so about that support...sorry for being rubbish and thanks for putting up with me!This week has been extra special in the lead-up to our first wedding anniversary because on this rare occasion Liz has been able to join us on tour. (I need to phrase this next sentence carefully...) It has been so nice to not have to go back to my hotel room after the shows this week by myself. (That came out wrong didn’t it? Hang on, just digging myself out of a hole...) What I’m trying to say, love, is that this job can get lonely and having you on tour makes all the difference. (Phew, that sounded better, right?!)One of the joys of being in California is not just the sun but the ripe fruit. We have eaten a LAHT of strawberries and oranges AND avocados. Now, as someone whose final meal request on death row would be nachos, I have always considered myself to be a bit of a Mexican aficionado. Turns out I have a bit to learn. Did you know that guacamole is made in different ways in different parts of Mexico? Who knew?! I certainly didn’t. Next to our mo-hotel (kind of a cross between the two...no one has ever used that term before so you heard it here first) was a burrito place. Didn’t look like much. I hear someone whispering some wise words about covers of books and not judging. What a burrito! And the guacamole was...hang on...that doesn’t look right. What’s this green mayonnaise? I thought it was supposed to be thicker in texture and with bits of onion and tomato and coriander (cilantro to the locals) and lime juice and sea salt. Turns out in the part of Mexico that the chefs were from they combine avocado and sour cream. Mind blown.Fast forward to a couple of days later and we were in the lounge at San Francisco and they were making fresh ‘gwok’ (guacamole). No sour cream in sight. No tomato. Lime juice, tick. Sea salt, tick. Coriander, tick. What about the rest of the ingredients? Apparently guacamole in its purest form is very simple and like most good things in the world, it’s been ‘Chinese Whispered’ / changed over time and embellished perhaps, or just adopted and enjoyed in different ways by different people. I guess the nice thing about guacamole and marriage is that we are at our best when we keep things simple but every now and then it’s good to add a few ingredients and spice things up. (Hang on, is that the analogy I was going for?) I’m gonna stop there I think. Bye for now!

So, as of yesterday I’ve been married a year. Feels good. Feels better than good. Feels amazing actually. Well, to be honest, I’m feeling quite relieved to still be married after being away for the majority of the year! Must be something to do with absence and hearts growing fonder. It might also be something to do with Liz not seeing enough of me to be sick of me...yet. But no, seriously, I’m incredibly fortunate to be married to someone as kind and thoughtful as Liz. She is a huge part of enabling me to be in the group, from the perspective of having someone to come home to after a tour and and helping put my feet firmly back on the ground. This job would be very hard for me if I didn’t have the key support network of my beautiful wife and I don’t take that for granted. So thanks for being there for me love and I hope I can return the favour as often as needed...when I’m in the same time zone...when I’m not on stage...when I’m not rehearsing beforehand or signing afterwards...when I’m not travelling and there’s no signal...when I’m not flying...when I’m not...yeah, so about that support...sorry for being rubbish and thanks for putting up with me!This week has been extra special in the lead-up to our first wedding anniversary because on this rare occasion Liz has been able to join us on tour. (I need to phrase this next sentence carefully...) It has been so nice to not have to go back to my hotel room after the shows this week by myself. (That came out wrong didn’t it? Hang on, just digging myself out of a hole...) What I’m trying to say, love, is that this job can get lonely and having you on tour makes all the difference. (Phew, that sounded better, right?!)One of the joys of being in California is not just the sun but the ripe fruit. We have eaten a LAHT of strawberries and oranges AND avocados. Now, as someone whose final meal request on death row would be nachos, I have always considered myself to be a bit of a Mexican aficionado. Turns out I have a bit to learn. Did you know that guacamole is made in different ways in different parts of Mexico? Who knew?! I certainly didn’t. Next to our mo-hotel (kind of a cross between the two...no one has ever used that term before so you heard it here first) was a burrito place. Didn’t look like much. I hear someone whispering some wise words about covers of books and not judging. What a burrito! And the guacamole was...hang on...that doesn’t look right. What’s this green mayonnaise? I thought it was supposed to be thicker in texture and with bits of onion and tomato and coriander (cilantro to the locals) and lime juice and sea salt. Turns out in the part of Mexico that the chefs were from they combine avocado and sour cream. Mind blown.Fast forward to a couple of days later and we were in the lounge at San Francisco and they were making fresh ‘gwok’ (guacamole). No sour cream in sight. No tomato. Lime juice, tick. Sea salt, tick. Coriander, tick. What about the rest of the ingredients? Apparently guacamole in its purest form is very simple and like most good things in the world, it’s been ‘Chinese Whispered’ / changed over time and embellished perhaps, or just adopted and enjoyed in different ways by different people. I guess the nice thing about guacamole and marriage is that we are at our best when we keep things simple but every now and then it’s good to add a few ingredients and spice things up. (Hang on, is that the analogy I was going for?) I’m gonna stop there I think. Bye for now!