S*T*U*F*F* Reloaded

The lights of Las Vegas are starting to glow in the dusk. The blue MGM Grand is towering in the distance. There’s the Bellagio… planes flying in overhead, bringing the adventurers into this twisted adult Disneyland in the desert. Its one of the weirdest places I’ve ever been… nothing in my brain nor my heart can resolve the fact that Las Vegas and somewhere like Calcutta can possibly exist on this tiny planet of ours, both teeming with life in ways that can never know each other.

It is so strange. I was walking along the road with JB today discussing the cosmic improbablity of life.. when I looked around me it just seemed unthinkable that in all the infinity of space and the colossal vastness of our universe, that in one small place, this is what is happening right now. Cars, huge smoothies, the Harley-Davidson cafe, gamblers, sunshine, noise, music, garish colours everywhere, calls for ice cold beer at 11am.

None of us have any energy today - its all drained into the desert air.

The past couple of days have been spent in the great city of San Francisco - which I adore. I had the great pleasure of meeting and going for Chinese with the amazing Nick Philips, founder and owner of Imaginary Foundation, home to my favourite T-shirts of all time. I bought one a couple of years ago in Urban Outfitters in a rainy Glasgow, and have never had so many people ask me where I got a piece of clothing. He very kindly gave me a whole collection of all the ones I wanted - I was stunned and humbled. As if that wasn’t enough, he then decided to give me 2 huge prints of the images after the show last night - and they are amazing. All power to the IF.

What else? Well, the food is driving me crazy. We’re all dreaming of fresh stuff that tastes nice. No burgers, no pancakes and bacon and eggs in a diner, no flavourless fruit and veg. Dream on. Aside from the spectacular sushi in Tojo’s in Vancouver, the culinary element of the tour is sorely lacking. I am reminded of our gig in Milan, where we ate simple linguine with pesto and olives from one of the chef’s own groves… it was just perfect.

So… more later.