Another fun class of Karate has come and gone. Like the olden days, there is no air conditioning in the dojo I study at, which means that I lose about a quarter of my body weight in sweat whenever it’s this hot outside.
Afterwords, we usually head over to the local for a pint or two, seeing as we’ve earned it. It’s a nice way to wind down an otherwise stressful day.
I stayed for a bit, and had some good discussions with some of my Karate friends. A few Guinneses later, and I felt a helluva lot better than I did when I got there. Thank God for all those nutrients!
I scooted out of there close to ten o’clock, due to the fact that I wanted to write this entry. Of course, before I could write the entry, I had to attend to some photograph work for a friend of mine, which went swimmingly.
And now, I am here. Sipping currant wine and wondering what the heck I’d like to talk about.
Currant wine?
Oh this? I’m so glad you asked.
Every Christmas for the past few years, one of my uncles sets us up with a bottle of homemade currant wine and ginger cookies.
For some reason, we forgot about 2004’s bottle. This is the vintage I am drinking now.
It’s actually quite potent. Leaving it for that extra time seems to have turned it into something that tastes an awful lot like a fruity brandy. This is great, as it means that it will destroy all other toxins currently in my system and take their place.
I’m not sure if that’s a good thing.
The more I drink it, the more I worry, though. Since the second generous glass of the stuff, I noticed an awful lot of solid masses at the bottom of the bottle.
If this is my last entry, I bequeath what little sanity I have to Daav.
