Penticton

So it has been 4 weekends since Bridget and I have moved from Peachland to Penticton and I know that i was kind of second guessing myself whether or not the move was a good idea or not. Overall, i am very happy so far with where we live and how things have turned out. The daily commute to work is a lot shorter and quite easy which is a good plus. Hopefully the house and location will continue to keep me happy over the next few months.
The location only puts us two blocks from the beach and two blocks from Downtown Penticton which is great for local events such as The Ironman Canada which was on last weekend. We have also a great little walk that takes us right along the beach which i have always dreamt of. I'm kind of living my Dream.

Make The Most of Now

27th April 2009

Even After Two Years, I still look back on this advertisement and still try to live by its motto. "Make the Most of Now" 

Labor day long weekend

Aaron Barry (peachlander_oz): The seven day outlook for Penticton
http://t.co/qPNrDQW
Twitter Status

2007 Stellars Jay

These are my first bottles of Sparkling Wine that i have disgorged.

Disgorging

The lees removal process is called disgorging (dégorgement in French), a skilled manual process where the crown cap and lees are removed without losing much of the liquid, and a varying amount of sugar added. Before the invention of this process by Madame Clicquot in 1816, Champagne was cloudy; this style is seen occasionally today, under the label méthode ancestrale. Modern automated disgorgement is done by freezing a small amount of the liquid in the neck and removing this plug of ice containing the lees.

Dosage

Immediately after disgorging but before final corking, the liquid level is topped up with liqueur d'expédition, commonly a little sugar, a practice known as dosage. The amount of sugar in the liqueur d'expédition determines the sweetness of the Champagne, the sugar previously in the wine having been consumed in the second fermentation. Generally, sugar is added to balance the high acidity of the Champagne, rather than to produce a sweet taste. Brut Champagne will only have a little sugar added, and Champagne called nature or zéro dosage will have no sugar added at all. A cork is then inserted, with a capsule and wire cage securing it in place.

Bloggers New Style

Blogger has a new look and it is pretty nice. I quite like the look with its style. Good to see something being updated on the Blogger format. Lots of Customisable settings for each New Post and a location setting which could be useful on holidays etc when blogging away from your usual location.
I will have to check if this new format has hit the Mobile World yet for my Samsung Galaxy S. Would be pretty cool if it has.