Done properly you only have 93 characters

93The question was “What can you say in 140 characters?”. In reality, you only have 93 characters. Not every tweet is perfect and tweets really should not be uniform, but …

A Tweet, well done has a Hashtag, Link (I use Bit.ly to help count clicks-through) and a photo. I schedule on Tweetdeck (Hootsuite is fine, I schedule RTs on Hootsuite. I must give Buffer another go. I was using it just after its release).

All the elements in place together will allow you only 93 characters. Choose them – and your link and your photo – carefully. And hone your editing skills.

Create2014 Conference and KickStarter

I am very proud to have been invited to speak at Create2014 in Derry~Londonderry September 17 as part of CultureTECH week.

With in 24 hours of launching their KickStarter, the reached 50% of their goal and are as I write £311 short of their £2,500 target with 25 days left to go.

You can Back them on KickStarter here: kck.st/1sBjqtL 

 

Dinner at A l’Art Bled – Vila Istra

This is a review written for Trip Advisor

This was the most inventive and memorable dinner I have had in many years. A good dinner is not just about sitting down and eating; it is about the whole experience and the company.

Dawn and I arrived a little early – no problem a cold glass of Slovenian Champagne with mint “from the garden” was our welcome as Dejan asked whether we preferred to sit inside or out. We were briefly tempted to sit inside the stunning 1878 Austro-Hungarian house on the edge of Lake Bled, but it was a warm sunny evening so we sat outside on the veranda overlooking the lake.

Miha the chef came out to talk to us about what he had been preparing. A proper conversation about food, ingredients, and source.

Dejan talks in detail about each wine on the list; there is an emphasis on Slovenia – a country which produces some excellent award winning wine, but like much else about Slovenia, not well known, or at least not known well enough. Miha came to the table at each course to tell us about what he had prepared. His ingredients included flowers and herbs from the hotel garden, and mushrooms from the surrounding forests. After the main course we invited both of them to join us for a glass of wine. We talked about food and dreams and ideas. This was a table for dreams and plans as the sun set behind the Slovenian Alps.

Dejan brought us a glass of the best desert wine I have ever had – I tend to avoid desert wines – and local pear brandy. I should have taken notes – I’ll have to go back to find out what they were.

Expensive? Not compared to any northern European city restaurant with such high standards of cooking, welcome, presentation.

By the end of the evening we were exchanging email addresses and links to Facebook pages and promising another visit. It can’t come soon enough.