Sorry...

Posted By: mellers on

Friday, August 24th, 2007, 6:20 am

Well this is it from me for the time being. My bags are packed and ready to go as the song goes (well it's my camper van that's packed, but I am certainly ready to go. I'm off to la belle France for 4 weeks of (hopefully) glorious sunshine, sea, sand and anything else you can think of which begins with S. I've NEVER had a 4 week holiday before, but as I'm due to go back to work soon, I am making the most of my chance to go. I wonder if I'll come home completely homesick and pining!

I'll be doing some walking, cycling, sunbathing but plenty of eating and drinking too so I don't hold out much hope of maintaining my weight while I am away, and guess it's probably going to be about 2lbs a week gain. That's gonna be over half a stone to shift when I get back, but what's a camping holiday in France without wine and croissants, and lots of them (but not necessarily at the same time!)

I shall be taking my laptop with me, so I can record my holiday journal, watch DVDs, and perhaps even do a bit of French homework. I can also track my weekly weigh ins, which I'll do on my weight loss spreadsheet - YES I AM taking my bathroom scales with me too! lol! If I find an internet café or wi-fi access in a bar while I'm there, I might even post my journal on my blog.

I would have loved to do a bit of running while in France, but I know to do so hurts my hips like a b*gger, so sadly that's not on the cards, but I will post on the board if I get the chance. I shall really miss my daily iVillage fix while I'm gone folks, see you in 4 weeks.

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Posted By: mellers on

Friday, August 17th, 2007, 8:21 am

I was out this morning when the postman came, and had forgotten to look out for my results, so weirdly, found myself staring at my results sheet at 11:30 this morning, with no sense of anticipation or trepidation at all, having opened the envelope without realising what it was.

BTW if you've ever had one of these, they don't really put the final result in REALLY big letters - which I think is what you need at this stage. There is soooo much writing on the paper you really have to hunt for your final grade. (A bit like this post really!!!)

I am still incredibly shell-shocked to find out that I got an A

OMG - I got an A - I can still hardly believe it. I have only just even remotely calmed down enough to post this (having spent ages wandering round the house in a daze!) - and yes it's only one exam and yes its the first year and I have to do it again, only harder next year for the full French A level, but it was a big deal for me and means a lot.

I am Soooooo pleased.

Mellers

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Posted By: mellers on

Friday, August 3rd, 2007, 3:27 am

A forum post about one member's visit to Epernay, has got me thinking about this most french of drinks. Originating from the Champagne region of North Eastern France, this highly-priced highly-prized sparkling wine is the quintessential symbol for celebration and success.

Made in a traditional method (known as methode champenoise) the white wine is allowed to undergo a second fermentation in the bottle, by the addition of yeast and sugar, the fermentation of which, produce the bubbles. The wine itself is left for some time, for the yeast to ferment, after which time each bottle is rotated and gently and slowly inverted (daily), a quarter turn at a time until the sedement produced by this second fermentation remains at the neck of the bottle. This process is known as riddling and whilst now is done by machines, was for many years done by hand.

Once the second fermentation is complete, the neck of the bottle is frozen using dry ice, the block of sediment removed and the traditional and familiar cork block and wire cage fitted. Champagne can be left to mature for up to 3 years before being sold, but should never be left for many years before drinking like red wine.

It is possible to tour the cellars and bottle plant of Moet and Chandon, http://www.moet.com/ located deep in the bowels of the town of Epernay http://www.epernay.fr/en/index.php Indeed many of the other famous champagne houses of that town (and Reims too http://www.reims-tourisme.com/ ) offer similar tours. The working cellars have been there for many years and criss-cross underneath the town for miles. The demarcation point between where one company's cellar ends and another begins, is guarded by a locked and bolted door - I wonder if they are ever tempted to peek on the competition?!

Check out these links for more information on the history and production of champagne.

http://en.wikipedia.org/wiki/Champagne_(wine)

http://www.maisons-champagne.com/traduction/english/PageIntermediaire_gb.htm 

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