It began as a conversation between me, Peter and Eric and could best be described as a one pint idea.
It will be a familiar enough approach to solving a problem but doesn’t have to involve alcohol.
We came up with the idea of the book on The Quirks of Chorlton-cum-Hardy after two espressos and a glass each of dandelion and burdock.*
Eric favours Sarsaparilla, but he has always had a tendency to the flamboyant.
Luckily it was not available on the day we decided to talk about that new book, which I think was fortunate given that the one time I tasted it I found it revolting.**
So hence the trip to the pub, and the pint scoring idea.
A one or two pint idea generally in my experience works but beyond four and there lies both folly and a failed project which is all to the good given I no longer drink much beer.
So it was the one pint idea and was based on the old advertising practice of the sandwich board.
Once, people were employed to walk the streets with two placards back and front advertising everything from restaurants to the next film at the local cinema.
Eric thought this was a fitting and quirky way of advertising the book on the Quirks of Chorlton-cum-Hardy, which is an alternative history, featuring the quirky bits of where we live, including buildings and the people who live here, have lived here or just passed through.
We now have four volunteers who will do the business and just await the arrival of the books from the publisher which should be here in mid November ready for those Christmas stockings.
The Quirks of Chorlton-cum-Hardy will be available from November 16 at Chorlton Book Shop or direct from Topper Publishing, 07521557888.
Location Chorlton-cum-Hardy
Picture; The Quirks of Chorlton-cum-Hardy, 2017, Peter Topping adapted from All in a working day, 2015 from the collection of Andrew Simpson
* A drink made traditionally from fermented dandelion and burdock, but once a type of light mead.
** A drink which was popular in the USA and was widely used a homemade remedy. It was, I am informed the chosen drink in the pie and mash shops of south east London.
We came up with the idea of the book on The Quirks of Chorlton-cum-Hardy after two espressos and a glass each of dandelion and burdock.*
Eric favours Sarsaparilla, but he has always had a tendency to the flamboyant.
Luckily it was not available on the day we decided to talk about that new book, which I think was fortunate given that the one time I tasted it I found it revolting.**
So hence the trip to the pub, and the pint scoring idea.
A one or two pint idea generally in my experience works but beyond four and there lies both folly and a failed project which is all to the good given I no longer drink much beer.
So it was the one pint idea and was based on the old advertising practice of the sandwich board.
Once, people were employed to walk the streets with two placards back and front advertising everything from restaurants to the next film at the local cinema.
We now have four volunteers who will do the business and just await the arrival of the books from the publisher which should be here in mid November ready for those Christmas stockings.
The Quirks of Chorlton-cum-Hardy will be available from November 16 at Chorlton Book Shop or direct from Topper Publishing, 07521557888.
Location Chorlton-cum-Hardy
Picture; The Quirks of Chorlton-cum-Hardy, 2017, Peter Topping adapted from All in a working day, 2015 from the collection of Andrew Simpson
* A drink made traditionally from fermented dandelion and burdock, but once a type of light mead.
** A drink which was popular in the USA and was widely used a homemade remedy. It was, I am informed the chosen drink in the pie and mash shops of south east London.
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