There’s No Room at the Inn.

We’re two weeks into Edinburgh and we’ve reached the mysterious mid point of the festival when the excitement of getting all the shows up and running is over but before the end is in sight. Traditionally this is the time when the comics can take a breather as the last tweaks and changes have been made and last minute dashes to buy props are (hopefully) a thing of the past. With plenty of shows left to do it’s too early to hit the many bars and clubs of Edinburgh but most comedians are adept at finding ways to amuse ourselves. Besides I’ve been meaning to catch up on the antics of Judge Judy.  

However any hopes of having some down time have been dashed by the prospect of visitors coming up from London. Yes! Confident that they’ll not be asked to take a turn on the Royal Mile as an honorary flierer and that they’ll not be caught up in any of the stressful or panicky moments that characterize the first week of the festival they are coming in their droves. So I’ll be entertaining on stage and off stage this week. At least with the Foodies festival coming up I’ll have some Guinea Pigs to try my new recipes out on before the big day. That’ll teach them!

I’ve had eight keys cut for different members of the whole family but I hope some of the younger members don’t mind sleeping on the floor. It’ll just be like when we were growing up and at the age of thirteen my parents decided to have three more kids. I went from having my own room in a big house to having to share a bed! My memory is long. However at least up here they have to give me some notice of their arrival as opposed to just turning up on my doorstep as they do in London.

I’ve been out to see some excellent shows including Carey Marx at the Stand, where he is delighting hardcore comedy fans at Edinburgh’s oldest dedicated comedy club with his risqué material. Another favourite is Lionel Blair’s Tap and Chat show at the Sweet Grassmarket where you will be regaled with showbiz tales of yore to make you marvel at what an amazing thing sixty years in this industry can be. And of course a healthy dose of Tap!