#sulphitation

[mashriqiyyah]

.

[asfarasicouldget]

i’m thinking of buying crayons… i like how they look more than colored pencils so maybe it’d be fun to try out a new medium!! and maybe buy a new sketchbook too so i can get some texture w them :-)

[phospheratu]

Hello! I've never posted my art on tumblr but I thought I'd try it out! I've been on Instagram (@phosphera2) but I feel like there's more of a hockey community on here? Idk

This one is Prismacolor on Sulphite paper from last year :)

[notwhelmedyet]

A Fire Shall Be Woken, by Ealcynn. A pair of bindings using the K118 structure, one as a gift for the author and one to keep.

Chapter page illustrations are by Alphonse Mucha, all other illustrations are hand-drawn.

I hope to make a long post later explaining the process in more depth & another to document all my mistakes, but here's the basics.

New techniques learned: Paper marbling, edge marbling, uncial calligraphy, making paste papers, drawing on bookcloth, making paste-filled cloth, fold-out maps

I began work on this project in early September and am completing the finishing touches this week.

Structures:

Binding: K118 tightback

Endpapers: Simple cloth-joined endpapers

Map fold: Turkish map fold

Materials:

Sewing supports: linen tapes

Thread: 30/3 linen thread

Spine lining: Medium weight kozo tissue bonded to linen fabric

Interior paper: Hammermill Ivory, 11x17, hand-cut to 8.5x11

Endpapers: Blick sulphite paper hand-marbled, with masked stenciled silhouettes created with freezer paper

Adhesives: Jade PVA, wheat starch paste, wheat flour paste

Covers: Davey board, laminated full thickness to half thickness

Cover fabric: Studio E shot cottons in Jungle and Emerald; filled with wheat starch paste

Cover decorations: Speedball india ink and Dr. Ph. Martin's calligraphy ink in Copperplate Gold

Inks for maps and illustrations: Speedball black india ink and a selection of watercolors thickened with gum arabic

Dip pens used for calligraphy: Combination of Brause calligraphy nibs and Leonardt tape nibs

Dip pens used for illustration: Nikko G pointed pen nib

Typesetting:

Typesetting program: Scribus 1.5.5

Body font: Coelacanth in 10 pt caption weight

Headings, titles, chapter titles, drop caps: Hand lettered uncial calligraphy, scanned

Illustrations and References:

Frames on colophon, copyright, author's notes and title page: Hand drawn, with inspiration taken from the vellucent bindings of Cedric Chivers

Frames that illustrate each chapter start: Alphonse Mucha from Cloches de Noël et de Pâques

Cover illustrations: Referenced from a photograph of an European beech tree found on iNaturalist.org

Maps of Imladris: Hand drafted with inspiration from the maps of Barbara Strachey, and Daniel Reeve

Map of Eriador: Traced from a map by Karen Wynn Fonstad, with edits made to coordinate with the geography of the fic

Frames on maps: Referenced from a drawing by Alphonse Mucha that @zhalfirin found for me

Special Thank Yous:

To the tightback council of problem-solvers in the Renegade server: Zhalfirin, Eka, @spockandawe who helped figure out many issues with the structure and technique

To the marbling experts in the Renegade server: Marissa, Aether, AGlance, Jenny, Catz, Badgertide, Rhi, and everyone else who helped me figure out beginnner marbling

To Spock for finding the K118 structure and introducing it to the server!

And to Bruce Levy, who discovered the method and shared his discoveries freely with the bookbinding and conservation world.

[womaninwinter]

A list of things Lockwood is not allergic to

Inspired by this post by @bobbys-not-that-small

Peanuts (see TSS, "I fancy a peanut butter sandwich." Not addressing the fact that this freak of a boy is apparently eating the world's dryest sandwich. PB without some form of lubrication?? Your jaws will be glued together!! There will be no moisture in your mouth!)

Gluten (toast addict, mentioned in pretty much every book. Could be GF bread I guess, but the PLR kitchen sounds like a cross-contamination nightmare. Crumbs everywhere all the time, so I doubt it)

Dairy (eats Holly's fancy deli cheese in THB)

Oranges (you all know. I'm not discussing the whale thing)

Eggs (given the amount of cake he eats in all the books and how hard it is to make a cake without eggs, safe to assume he can probably eat eggs. Also show!Lockwood definitely eats eggs, preferably in a grenadier guard egg cup 🥺)

Mustard (Based on the notes on the thinking cloth, show!Lockwood also appears to eat mustard)

Also, we know he eats sausages and bacon so I think we can conclude he is not Jewish or Muslim (or is not practising).

Other common allergies that Lockwood may have and we simply wouldn't know:

Crustaceans, e.g., crabs, prawns, lobsters

Fish

Soybeans

Tree nuts (almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia/Queensland nut). 

Celery

Sesame seeds

Sulphur dioxide and sulphites

Lupin 

Molluscs, e.g., mussels, oysters, squid, snails

Enjoy this useless knowledge. Please feel free to add or correct

[luminous-faerie]

my fellow tumblrinas i'm curious so

*this is about food allergies specifically. hit the no option if you are only allergic to something that is not food

**these options were based on the 14 top food allergens from allergyuk. i had to lump a few together to fit in all of the options

[jackhkeynes]

Markish

Markish is an English language of the German family of languages which evolved on the island of Albion. It is closely related to other English languages like Kentish and Wessern, and is the primary language of the polity of Markland.

Contemporary Markish descends form the Early Markish spoken in Markland, which itself descends from Anglian varieties of Old English.

This article principally describes the acrolect of Markish spoken in and around the capital city of Tommarth.

Examples

A jalicked knave bought a new quistre. /ə ˈdʒa.lɪ.kəd knɛːv bɔft ə nəu ˈkwɪ.stə/ A guy in a tuxedo bought a new phone. Aquifex is the temendest corporal. /ˈa.kwɪˌfɛks ɪz ðe ˈtiː.mən.dəs ˈkoː.pʊ.ɾəl/ Hydrogen is the most abundant element. Do thy breches of and put thysel abed! /duː ðəi ˈbɾiː.tʃəz ɔf ən pʊt ðəiˈsɛl əˈbɛd/ Take off your clothes and get on the bed! By way o'dreend al therin ough, he asked "As swich?" /bəi wəi əˈdɾiː.ən‿dal ðəˈɾɪn uːf | hiː ˈa.skəd | az swɪtʃ/ While doing everything wrong, he asked "Like that?" Psolick tersures may breken wines brewing of. /ˈsɔ.lɪk ˈtɛː.zjəz məi ˈbɾiːkə wəinz ˈbɾəwɪŋg ɔf/ Sulphites can stop wine fermentation.

Phonology

Consonants

The consonant phonemes found in Markish are:

/m n/ /p t tʃ k/ /b d dʒ g/ /f θ s ʃ h/ /v ð z/ /w l ɾ j/

and they are subject to the following orthographic conventions:

b d f h k l m n p t v w z represent their IPA symbols.

j r y represent /dʒ ɾ j/ respectively.

c usually represents /s/ before i e y and /k/ elsewhere.

awice /əˈwəis/ "indeed" < OE ġewiss "certain" coholl /kʊˈhɔl/ "sulfide" < Ar كُحْل "kohl"

g usually represents /g/ but may represent /dʒ/ before i e y.

eagre /ˈeː.gə/ "acid" < L ācer nargill /ˈnaː.dʒɪl/ "coconut" < Ar نَرْجِيل "coconut palm" girl /geːl/ "young person"

q appears almost always in the diagraph qu to represent /kw/.

quoit /kwəit/ "tyre, torus"

s represents /z/ between vowels and word-finally (unless doubled), and /s/ otherwise.

Brasil /bɾəˈzɪl/ "Newfoundland" < Ir Breasail betimes /bɪˈtəimz/ "earlier" surblavick /soːˈblɛː.vɪk/ "ultraviolet" < L blavus "blue"

x represents /gz/ between vowels, and /ks/ otherwise.

oxy /ˈɔg.ziː/ "stubborn" œculux /ˈɛ.kjəˌlʊks/ "EM radiation" < Gr οἶκος "house", L lux "light"

There are several digraphs of letters with -h: ch gh ph sh th wh.

ph sh wh represent /f ʃ f/.

ch usually represents /tʃ/, but sometimes also /k/.

chalk /tʃalk/ "chalk" yacht /jakt/ "cult" < Du jaght "hunting party"

gh usually represents either /ʃ/ (following i) or /f/ (following u).

wight /wɪʃt/ "person" < OE wiht "thing, creature" ough /uːf/ "bad" < OE wōh "wrong, crooked" NB I'ght /ˈəift/ "I must", contracted from I ought

th usually represents either of /θ ð/, and sometimes /t/.

thrift /θɾɪft/ "energy" < ON þrift "prosperity" yeathre /ˈjeːðə/ "together" < OE geador

There are several situations in which written consonants may be silent.

In certain endings: participle -end /ən/, infinitive -en /ə/, superlative -est /əs/.

discurrend /dɪˈskʊ.ɾən/ "different" < L discurrēns "roaming" chammen /ˈtʃa.mə/ "to chew" (poss. onomatopoetic) tharvest /ˈθaː.vəs/ "least sociable" < OE þeorf "unleavened"

Coda r lengthens the preceding vowel and word-final -re is pronounced /ə/.

interpel /ɪnˈtɛː.pəl/ "interact with" < L interpellō "I disturb" sundre /ˈsʊn.də/ "many" < OE sundor "separately"

Post-tonic -st- immediately before a closed syllable is pronounced /s/.

hirstend /ˈheː.sən/ "extra" < OE hyrstan "to ornament" pistol /ˈpɪ.səl/ "message" < L epistola

Likewise, post-tonic -v- is lost in some common words.

morovre /mʊˈɾoː(ə)/ "as well" evre /ɛː(ə)/ "always"

Vowels

The vowels of (this variety of) Markish are:

/a ɛ ɪ ɔ ʊ ə/ /aː ɛː eː iː ɔː oː ʉː/ /əi əu/

and they are subject to the following orthographic conventions:

In stressed syllables, "short" a e i~y o u represent /a ɛ ɪ ɔ ʊ/.

sam /sam/ "set, collection" < OE samnian "gather" whelp /fɛlp/ "baby animal" quick /kwɪk/ "awake" thon /ðɔn/ "one, someone", contracted from the one bulk /bʊlk/ "cargo"

In unstressed syllables, a e i~y o u instead represent /ə ə~ɪ ɪ ʊ ʊ/—except word-finally, where /ɪ ʊ/ become /iː ə/.

defectend /dɪˈfɛk.tən/ "positively charged" behemoth /bɪˈhiː.mʊθ/ "hippopotamus" costumery /kʊˈstjəu.mə.ɾiː/ "fashion plate"

"Long" a e i~y o u represent /ɛː iː əi uː jəu/.

besake /bɪˈzɛːk/ "because" mete /miːt/ "standard, gauge" < OE metan "measure" ty /təi/ "to join" poke /puːk/ "container" < OFr poque "bag" huge /hjəudʒ/ "huge"

There are plenty of digraphs representing vowels.

Coda -r: ar er ir or ur represent /aː ɛː eː oː oː/.

davarn /dəˈvaːn/ "grand hotel, resort" < W tafarn "inn"

-a: ea oa represent /eː oː/.

roaden /ˈɾoː.də/ "to travel"

-e: ee ie ue represent /iː əi jəu/.

conspue /kʊnˈspjəu/ "to deride" < L cōnspuō "I spit upon"

-i/y: ai ei oi and ay ey oy represent /əi əi~iː əi/.

fain /fəin/ "willing(ly)"

-o: oo represents /uː/.

soon /suːn/ "as soon as"

-u/w: au eu ou and aw ew ow represent /əu əu əu~uː/.

blew /bləu/ "blue" coshow /ˈkɔ.ʃuː/ "rubber" < Quechua kawchu

[helenvader]

I do love this book.

‘You’d better show us where the problem is,’ she said. ‘Lots of rocks fallen down, have they?’

‘Pardon?’ said the King.

[...]

[It is] said that dwarfs have two hundred words for rock. They don’t. They have no words for rock, in the same way that fish have no words for water. They do have words for igneous rock, sedimentary rock, metamorphic rock, rock underfoot, rock dropping on your helmet from above, and rock which looked interesting and which they could have sworn they left here yesterday. But what they don’t have is a word meaning ‘rock’. Show a dwarf a rock and he sees, for example, an inferior piece of crystalline sulphite of barytes. Or, in this case, about two hundred tons of lowgrade shale.

[humanalias]

There Are No Gays in Football by Malu 3 (@penaltykeks) with art by alby mangroves (@artgroves) and @mizufae

Bound for Zephyr for the Renegade Bindery book exchange

Words: 212,919 | 662 pages

Binding this book made me nostalgic. When I was in high school and just getting into fandom and reading fanfic, Merlin was one of the bigger fandoms on Livejournal. I actually have never watched the show, but know a bit about it through fandom osmosis. I went with more of a classic look; I wanted it to look like something traditionally published. The design isn't super eye-catching, but I'm proud how it turned out because I think the overall construction and layout is well done. I wish I had some slightly better photos, because in person I think it looks really nice, but I finished 1 day before the deadline so I didn't really have enough time. 😅

I'd also like to thank @desmothene for advising me on the typesetting for both of my exchange books.

Fonts: Alegreya, Gidole, and Piximisa

Bookcloth: Dark Red Brillianta

(Unfortunately I'm not sure exactly what type of paper the endpapers are. I bought them from a local paper store and I can't find them on another website.)

In regards to the construction, the only snag I hit was with the cases. I somehow managed to get glue spots all over the bookcloth. Once you get glue on the Brillianta it simply won't come out. But, pro tip, if you have some acrylic ink of the same color you can paint over the spots and it becomes much less noticeable. I also had some difficulties with the titles. Lining up the iron-on was annoying, I couldn't tell if it was even and in a straight line. Then I realized I could hold the bookcloth up to the light and see it on the paper side. (I added this picture because the whole process was so fiddly, I want some documentation it turned out okay.)

I have to give a shout out to this sulphite paper I bought from Blick's. I originally bought it to use on my printer, which didn't work well, at least on my laser printer. But it works super well for made endpapers, with very minimal wrinkling.

I really like these ribbons, I think it gave a nice pop of color, as well as fitting the theme of the story.

Surprisingly, my favorite part of the typesetting was...the appendix! That's because I found some very interesting notes by mizufae about the background of the fic, as well as the art created for it. Reading it, it made me happy to think about how fanfiction can be so collaborative and creative, and bring people together out of a simple shared enthusiasm.

I was really struck by this sentence in particular: "I like to imagine that one day I will go mad and print TANGIF out and have it bound as an actual book. Do you realize it's over 200k? That translates to a ~700 page novel." Well, it only turned out to be a little less than that. 😄

[corpse-to-ability]

Haii Rimbaud ... what are you alergic to ? :3

( @the-former-assassin-king just bcus u need to see it )

- 🎀

My allergies...? I don't have a lot.

They're only celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, peanuts, sesame, soybeans, sulphur dioxide and sulphites (if the sulphur dioxide and sulphites are at a concentration of more than ten parts per million), tree nuts, alcohol bigger than 70%, gold and derivatives and... Boticário's buballoo cream.

[patrickarchana-caminofrances]

Our day as a Pilgrim on Camino Frances

It’s now day 17 of our French Camino. As you know we started in the Southwest of France in a small village called St Jean Pied de Port. Same place that my favourite author Paulo Coelho also started his Camino.

In Spanish, Camino means The Way. There are many different Caminos but they all end in Santiago De Compostella.

By now, there is a sort of a routine that we have set.

On most days Archana is up at 5:30am and after a quick shower she does her exercises, stretches and a set of InnerEngineering Yoga (Shambhavi Mahamudra).

Patrick is up by 6:45am to do his stretches and exercises followed by a shower.

We have both realised that this early wake-up is an essential to have a good start. As we say, well begun is half done!

Usually by 7:30am we have our bags packed and brought down to the concierge so they can be picked up by the baggage transport service by 8am.

We then have a breakfast, an essential request to FTC (Follow The Camino - Irish booking agency) when we made the bookings through them. Most offered a fantastic buffet breakfast, one hotel even had champagne included!! However, some have only offered a limited choice and one in Logrono only offered a glass of Fresh Orange juice, a pastry and some tea or coffee. In Quintallina del Monte, we stayed in a Rural home & the breakfast was really limited to couple slices of cheese, Patrick had some scrambled eggs and Archana just a toast (stale baguette toasted) with butter and jam. Fortunately we were carrying our own muesli, so requested some milk and yoghurt. For the amount we walk daily, we do like the full breakfast as usually on the way there are limited options and we need to ensure sustenance. On that day Patrick walked 40 km.

Between 8:30am to 9:am we usually leave the accommodation and start walking the Camino. Depending on the size of the town it could be a few 100m to 2 km plus (at times) until we get out of the town and start waking on the trail.

The longer the trail the earlier we try to leave so we are in the next town before it gets too hot around 3-4pm.

Arriving into a town is always exciting, as you navigate to the hotel, you discover some of the sights.

In most places when we reach our bags are waiting for us.

The routine is to check-in, unpack, have a good shower to relax the body and then do some stretches and have a snooze (Spanish siesta time is between 2-4pm) until the outside cools down a bit. Surprisingly the showers (water pressure and hot temperatures) have been perfect, except one!

If we need to do the laundry (usually every 3/4days) we go to the nearest coin laundry as a priority. Some hotels do offer a cheap price for a bag wash however they also use a dryer, which we don’t prefer, as we are kind to our clothes and the environment. Once the laundry is sorted we then cover the town, usually the church or cathedral and other interesting monuments.

By 7:30-8pm it’s time for dinner. We have opted dinner inclusion in most places especially if we are staying only one night, to save us hunting for places that could offer us special menu, since I am a vegetarian by choice however Patrick does have a mammalian meat allergy that needs to be managed. The dinner includes a pilgrim’s menu - 3 course meals including water, wine and bread. They aren’t very inventive with their vegetarian meals though, so most nights Archana gets a mixed salad for starter and a pasta with tomato sauce (freshly made) for the mains….. usually there is a carafe of wine, sometimes a glass but some places have given us a whole bottle (750 mls) at times.

If our package doesn’t include dinner then on those nights, we usually settle on Tapas or Pintxos and sangria or wine.

It’s usually an early night, around 10pm as we have to repeat the cycle again the next day. The wine here is really cheap, €1.8 to €2 per glass (from AUD $3 or ₹150), the wine is always excellent, easy drinking and so far never given us a headache or hangover as no sulphites added (given the wines here have no sulphites added unlike many wines in Australia)!

The Camino is obviously one of Spain’s major revenue earner - Religious tourism!

We booked through an Irish Company called Follow the Camino #followthecamino. Along with the baggage tags we also received a guide and app from them to assist us during the Camino. So far we had a great selection of hotels, monasteries, B&B type accommodation ranging between no rating to 5 star rating. Similar to the breakfast it’s been a mixed bag experience. Some average experiences and others absolutely splendid surprises! Like in the Tom Hanks movie, life is a box of chocolates……🙏🏽

[honeytuesday]

i do have recs for dry scalp! massage it, then rub olive or argan or rose or jasmine or castor oil into it (a combination is ideal), and leave overnight. then wash it with good quality aleppo soap and use a mild leave in conditioner that contains no sulphites :) the lack of sulphites is essential, as is the aleppo soap — honestly it’s the best shampoo for most hair types!

omg tysm!! I shall give it a try tonight (((: I appreciate it muchly 🙏🙏🙏🙏

[les-degustations-ugo]

🇫🇷❓❓Hello les amoureux du tire-bouchon. Et vous, Connaissez-vous l'appellation Corse Porto Vecchio ❓❓🇫🇷

🍇🍷Aop Corse Porto-Vecchio rosé 2022 cuvée Monika du domaine Granajolo🍇🍷:

🍇 :

Niellucciu

Sciaccarellu

🏺:

Elevage : 3 mois en cuve inox.Sulfitage à faibles doses. Cuvée produite en petite quantité (3000 bouteilles).

🌿:

Bio

💰:

17,40€ / bouteille

👁️ :

Un robe de couleur rose saumonée soutenue

👃 :

Un nez sur des notes de fruits rouges, épices.

💋 :

En bouche on a un vin léger et fruité. Une belle minéralité. Sur des arômes de fraise, groseille, griotte, Grenadine. Une belle longueur en bouche avec une finale sur des notes acidulé style bonbon Arlequin et les agrumes qui apporte une belle fraîcheur en fin de bouche.

📜En résumé📜 :

Un beau rosé Corse frais, léger et savoureux. Un avant-goût de vacances qui appelle le soleil et la détente. Un vin adapté à la canicule. Très heureux d'avoir pu déguster cette cuvée produite en quantités limitées.

🧆Dégusté sur des Pâtes à la ricotta 🧆.

🍷Quelques accords mets et vin possible avec cette cuvée🍷 : Papillotes de saumon à la tomate, Pizza, Salade de poulpes, Tataki de thon rouge....

📌N'oubliez pas, boire un canon c'est sauver

un vigneron. Allez voir le site internet du domaine pour voir toutes les cuvées et promotions du moment📌.

🔞« L'abus d'alcool est dangereux pour la santé, à consommer avec modération »🔞 La plupart des vins ont été dégustés et recrachés. Dégustation non rémunéré.

#lesdegustationsugo #wine #winelover #vino #winetasting #winetime #winelovers #instawine #redwine #winestagram #winery #beer #wineoclock #vin #sommelier #love #vinho #foodporn #winelife #instagood #whitewine #cocktails #drinks #wein #foodie #wineporn #drink

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🇫🇷🗣️Description du Domaine 🇫🇷🗣️

Le vignoble a été planté en 1974 par Monika et André Boucher. D’une superficie de 20 hectares, il a toujours été conduit en agriculture biologique, une conviction d’André Boucher (1ère certification en 1987).

Monika et AndréIl est situé sur des coteaux d’arène granitique à l’extrême sud est de l’île à Sainte-Lucie de Porto-Vecchio. Il se compose essentiellement de cépages corses qui sont principalement le Niellucciu, le Sciaccarellu et le Vermentinu.

André Boucher livra dans un premier temps ses raisins en caves coopératives avant de trouver une cave qui accepta de vinifier son vin en prestation de service avec les contraintes liées au bio.

Après avoir obtenu son diplôme d’œnologue et avoir acquis de l’expérience en vinifiant en France et en Australie, Gwenaële, leur fille, rentra sur le domaine en 2000. C’est avec sa mère Monika, qu’elle monta un projet de cave sur l’exploitation et que le vin 2003 vit le jour dans cette nouvelle cave.

___________________________________________

⏬🇫🇷Français dans les commentaires🇫🇷🇮🇹Italiano nei commenti 🇮🇹⏬

🇬🇧❓❓Hello corkscrew lovers. And you, Do you know the Corsica Porto Vecchio appellation ❓❓🇬🇧

🍇🍷AOP Corsica Porto-Vecchio rosé 2022 cuvée Monika from the Granajolo estate 🍇🍷:

🍇:

Niellucciu

Sciaccarellu

🏺:

Ageing: 3 months in stainless steel vats. Low doses of sulphiting. Cuvée produced in small quantities (3000 bottles).

🌿:

Organic

💰:

€17.40 / bottle

👁️:

A deep salmon pink color

👃:

A nose with notes of red fruits, spices.

💋:

On the palate we have a light and fruity wine. A nice minerality. With aromas of strawberry, currant, Morello cherry, Grenadine. A nice length in the mouth with a finish on tangy Arlequin candy-like notes and citrus fruits which brings a nice freshness on the finish.

📜In summary📜:

A beautiful, fresh, light and tasty Corsican rosé. A taste of vacation that calls for sun and relaxation. A wine adapted to the heat wave. Very happy to have been able to taste this cuvée produced in limited quantities.

🧆Tasted on ricotta pasta 🧆.

🍷 Some food and wine pairings possible with this cuvée 🍷: Tomato salmon papillote, Pizza, Octopus salad, Red tuna tataki....

📌 Don't forget, drinking a cannon is saving a winemaker. Go see the domain's website to see all the vintages and promotions of the moment 📌.

🔞 "Alcohol abuse is dangerous for your health, consume in moderation"🔞 Most of the wines have been tasted and spat out. Unpaid tasting.

#lesdegustationsugo #wine #winelover #vino #winetasting #winetime #winelovers #instawine #redwine #winestagram #winery #beer #wineoclock #vin #sommelier #love #vinho #foodporn #winelife #instagood #whitewine #cocktails #drinks #wein #foodie #wineporn #drink

_____________________________________

🇬🇧🗣️Domain Description 🇬🇧🗣️

The vineyard was planted in 1974 by Monika and André Boucher. Covering an area of ​​20 hectares, it has always been conducted in organic farming, a conviction of André Boucher (1st certification in 1987).

Monika et AndréIt is located on granite arena slopes in the extreme south east of the island in Sainte-Lucie de Porto-Vecchio. It is essentially composed of Corsican grape varieties which are mainly Niellucciu, Sciaccarellu and Vermentinu.

André Boucher initially delivered his grapes to cooperative cellars before finding a cellar that agreed to vinify his wine as a service with the constraints linked to organic.

After graduating as an oenologist and gaining experience by making wine in France and Australia, Gwenaële, their daughter, returned to the estate in 2000. It was with her mother Monika that she set up a cellar project on the farm and that the 2003 wine was born in this new cellar.

___________________________________________

🇮🇹❓❓Ciao amanti dei cavatappi. E tu, conosci la denominazione Corsica Porto Vecchio❓❓🇮🇹

🍇🍷AOP Corsica Porto-Vecchio rosé 2022 cuvée Monika della tenuta Granajolo 🍇🍷:

🍇:

Niellucciu

Sciaccarellu

🏺:

Affinamento: 3 mesi in vasche di acciaio inox Basse dosi di solfitazione. Cuvée prodotte in piccole quantità (3000 bottiglie).

🌿:

Biologico

💰:

€ 17,40 / bottiglia

👁️:

Colore rosa salmone intenso

👃:

Un naso con note di frutti rossi, spezie.

💋:

Al palato abbiamo un vino leggero e fruttato. Una bella mineralità. Con aromi di fragola, ribes, marasca, granatina. Una bella lunghezza in bocca con un finale su note piccanti simili a caramelle Arlequin e agrumi che apportano una bella freschezza sul finale.

📜In sintesi📜:

Un rosato corso bello, fresco, leggero e gustoso. Un assaggio di vacanza che richiede sole e relax. Un vino adatto all'ondata di caldo. Molto felice di aver potuto assaggiare questa cuvée prodotta in quantità limitate.

🧆Assaggiato su pasta di ricotta 🧆.

🍷 Alcuni abbinamenti enogastronomici possibili con questa cuvée 🍷: Papillote di salmone al pomodoro, Pizza, Insalata di polpo, Tataki di tonno rosso....

📌 Non dimenticare, bere un cannone è salvare un enologo. Vai a vedere il sito del dominio per vedere tutte le annate e le promozioni del momento 📌.

🔞 "L'abuso di alcol è pericoloso per la salute, consumalo con moderazione"🔞 La maggior parte dei vini è stata assaggiata e sputata. Degustazione non pagata.

___________________________________________

🗣️🇮🇹Descrizione i Dominio 🗣️🇮🇹

Il vigneto è stato piantato nel 1974 da Monika e André Boucher. Su una superficie di 20 ettari, è sempre stato condotto in agricoltura biologica, convinzione di André Boucher (1a certificazione nel 1987).

Monika et AndréSi trova sulle pendici dell'arena granitica nell'estremo sud-est dell'isola a Sainte-Lucie de Porto-Vecchio. È composto essenzialmente da vitigni corsi che sono principalmente Niellucciu, Sciaccarellu e Vermentinu.

André Boucher ha inizialmente consegnato le sue uve alle cantine cooperative prima di trovare una cantina che ha accettato di vinificare il suo vino come servizio con i vincoli legati al biologico.

Dopo essersi diplomata come enologa e aver fatto esperienza vinificando in Francia e in Australia, Gwenaële, la loro figlia, è tornata in azienda nel 2000. È stato con sua madre Monika che ha avviato un progetto di cantina in azienda e che il vino 2003 è nato in questa nuova cantina.

[notwhelmedyet]

an approximately chronological list of things i've fucked up in my current bookbinding project

When merging the individual chapter files into a single pdf I messed up the page numbers and had to go back and redo it

I did that again

I fixed the page numbers but forgot chapter 7 entirely and only caught it halfway through printing. Thankfully fixed it

Realized I fixed all of that without catching an image cutting off part of the text in the colophon. fixed it in the UK edition

Didn't test my inkjet ink for bleed before designing and drawing the entire Eriador map, only to realize that the magenta ink bled horribly. Fixed it by image editing all the red elements to brown.

(there were lots of other map mistakes but we're going to keep Fred Mithrin between us)

Marbling fuckups, which deserves a whole separate category:

Tried marbling outside. As it turns out, wind moves paint when it's floating on top of a pan of water. This makes it difficult to put the paint where you want it.

Alumed the paper, then pressed it in a stack under weights and left it overnight. Turns out the alum deactivates (chemistry something something) if left in an anaerobic environment for a long time and the sheets were ghostly pale

Made the size too thin (there was a wake like I was jet skiing with those combs and the patterns were illegible)

Made the size too thick (so many. fucking bubbles. everywhere)

Air bubbles in all the wrong places RIP

Made my stencil BACKWARDS because I didn't check which arm was injured before marbling

Alumned before applying the stencils (the paper warped everywhere except where the stencil was and then it wasn't flat)

Alumned after applying the stencils (now the paint could bleed under the stencil and it didn't have clean edges)

Used freezer paper for the stencils (this was my ultimate mistake it just doesn't stick enough to prevent bleed. i think. i never fixed this so who knows)

Black paint was haunted. (That's not so much a mistake as an unavoidable reality I didn't realize when planning my marbling)

Back to regular fuckups:

Tested a new endpaper style (hidden linen-joined endpapers) on one of my good marbled sheets rather than on a blank sheet of paper, only to realize the sulphite paper was too weak and would tear. Impossible to remove the linen from the sheet and had to abandon it for one of my sub-par marbled sheets

Glued the cloth hinges for the UK editions on BACKWARDS with PVA. compounded this mistake by trying to carefully remove them with a microspatula rather than living with it. Tore the paper. Attempted to mend it with kozo and warped the paper. Attempted to color it with paste paint to cover it up and tested my color match on plain rather than mended paper, leading it to be obviously the wrong color.

When sewing the US copy of ATWW I pulled the wrong thread while doing a weaver's knot and ripped the first signature out of the book (mended it with kozo tissue)

Trimmed the head of US DR with the pages askew because I forgot to square the book in the press in all 3 dimensions. Trimmed it again to try and correct that, but didn't take enough off so it wasn't flat. Tried to sand it flat and still didn't succeed. Gave up.

Glued and rounded the spine of UK ATWW before trimming the fore edge. Had a panic. Got the trimming setup and done in under half an hour, a new record.

Rounded the spines unevenly (always)

Didn't press UK DR tightly enough while sanding the inside fore edge and some of the pages got hooked in on themselves, necessitating going through with a microspatula and unhooking each page individually, then sanding again.

Over to edge marbling fuckups:

Used too strong of masking tape to tape off the head and tail when dipping the fore edges, which ripped the back side of the endpapers while removing.

Didn't dip US edition fore edges deep enough, leaving blank spaces

Panicked and dipped them a second time, making the pattern muddled

Managed to get bubbles on both the head and tail of the UK editions, because god hates me in particular

Attempted to fix one of the bubbles with paint and accidentally washed off a patch of marbling in the process.

Didn't press the books tight enough (quick release clamps were a mistake

Should have dried off the edges gently with a paper towel before air drying - the water on the edges seeped into the pages, causing both paint bleed and the books to warp out of square

Forgot the paste paper endpages and literally GLUED THE BOOKS SHUT. Had to very carefully pry them open again. 🤦

Aaaand that's as far as I've gotten so far but never fear more mistakes are on the way

[wine-porn]

Western Front

Extremely young-smelling, a churlish baby-fruit-basket of hi-spice airing out to youthful earth with smudges of sulphite and bottling angst. A blue rim frames distinct purple medium-body where dirty raspberry and pointed rhubarb lives with smoky aplomb. Cool-climate of nose: mountainous and stony, distict worn leather a distillation of fruit, tapenade and all things considered. This would be a…

[jackhkeynes]

24th Lexember

psolic "deoxygenated"

psolic /psoˈlɪk/ [psʊˈlɪk] - deoxygenated, of lower oxidation number, containing a smaller proportion of oxygen in its chemical composition; - pertaining to the process of incomplete combustion, whereby a fuel burns in the presence of insufficient oxygen

Etymology: originally in the latter sense to denote combustion products such as carbon monoxide (in-universe, psolick aphlox), coined by Kievan alchemist Sogut Ranhalov in 1765 and derived from Ancient Greek ψόλος (psólos) "soot, smoke".

Con tersur psolic poð l'yeustanç de vin lejar. /kɔn tɛrˈsɪr psoˈlɪk pɔθ ljawˈstants de vɪn leˈʒar/ [kɔn tɪːˈsɪː psʊˈlɪk pɔh ljɐwˈstans de vɪn lɪˈʝɑː] with sulphate deoxygenated can def-fermentation of wine halt-inf Sulphites can arrest the fermentation of wine.