Sugar. So sweet, so irresistible, so very bad for us. It’s everywhere, and we love the stuff, despite knowing what it does to our bodies and our teeth. If you’re wondering why I happen to have sugar cubes to hand — well, you can’t make a champagne cocktail without one! Though, being virtuous 😉 , I cut them in half.
To mark this delightful annual tradition (alright, I know, it’s really a very clever marketing ploy by the wine makers of Champagne), I’ll be part of Moët & Chandon’s attempt to get into the Guinnesss Book of Records for hosting the World’s Largest Champagne Tasting. It’ll be tough, but I’m willing to do my part. #MOETMOMENT
Confession time: I am a placomusophile. Sounds vaguely illegal, doesn’t it? It comes from the French world ‘placomusophilie’, which means the act of collecting the metal capsules (known as a ‘plaque de muselet’) that sit atop the corks in bottles of champagne and other sparkling wines. Hence the photo! The familiar system of wire muzzle and metal capsule used to keep corks in place in bottles of these potentially explosive wines was invented by Adolphe Jacqueson in 1844.
World Champagne Day is 20 October, so if you live in an earlier time zone than Sydney’s and are reading this on 19 October, you still have a chance to get out and do something. 😉
UPDATE: It’s official, a new Guinness World Record was set! The previous record had been 698 people at an event in Sweden in 2015. We managed to just squeak past, at 715 people, as counted by the official Guinness adjudicators on site.
Here are some photos of the event:
When I read that the theme for this week’s photo challenge is layered, only one thing popped into my head: cake! (Though to be honest, cake needs little prompting to pop into my head.) So I stopped by my local bakery on the way home (the dangerously tempting Wellington Cake Shop on Bondi Road) for a slice of something layered.
I ended up buying two — the second one purely as a backup, for photographic purposes, of course. Just look at these cakes: tiramisu (above) and hazelnut (below). The richly textured cake layers with their flecks of nuts and chocolate, the silken melt-in-your-mouth creaminess of the filling. Oh my.
“Evanescent Effervescence” — there’s a tongue twister for you! The bubbles in this glass of bubbly shoot into the air like micro-sized fireworks, making the most of their mere seconds of life. There’s nothing quite like the frothy but fleeting excitement of a freshly opened bottle of champagne (Veueve Cliquot, in this case) poured with perhaps too much abandon into a glass.
In February, a friend and I went to the Tomato Festival at the Royal Botanic Gardens in Sydney. There were tomatoes to taste, tomatoes to eat, tomatoes to drink, cooking and canning classes, a food market — a veritable celebration of tomatoes! And there were many more people than I expected for such a quirky event.
There was tomato artwork in the form of a mandala (a circular figure representing the universe in Hindu and Buddhist symbolism), albeit with non-tomato elements.
I arrived before my friend, and indulged in something sweet while waiting.
Time to taste!
We both agreed that this was our favourite:
On a recent visit to Hobart (in the Australian state of Tasmania), I discovered the marvellous Daci & Daci Bakers. While waiting for my order to be filled (a slice of Hazelnut Dacquoise and a black coffee) I grabbed a photo of a display case beside the counter. I didn’t want to hold up people behind me, so quickly adjusted for focus, lighting and reflections, and hoped for the best. The photo above is what I was aiming for.
So I know what you’re thinking. The WPC weekly theme is Surprise, so where’s the surprise? And why is this post called “The cake shop lovers”? Well, here’s the photo I actually took. Distorted angles due to my position — and two rather amorous people visible through a window, whose appearance when I looked at this photo at home on my computer was indeed a suprise!