Bit of a filler post this week cos I’m out of commission thanks to first world problems.
The end part of our house has some massive wooden shutters front and back which make it comfortably zombie apocalypse proof but which require a degree of maintenance to keep in tip top condition.
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| The shutters of doom, 3m square (whatever that is in old money) and that’s just one set. |
Long story short I’ve been using an orbital sander intensively for days on end and now have hands like cows tits. All of my fingers on my right hand are numb, in a way that I’d welcome if it were my brain, and that has meant no typing or painting in my so called down time. Some folks have the gift of being ambidextrous but I’m firmly right handed and it’s that one that’s copped the worst of it. I’d say my left hand is useless but it’s not actually that good. Come to think of it, along with my left arm it’s done little but flap lazily in the wind for most of my life. Ruddy useless, though I suppose it does add a certain symmetry to my ((coughs)) Adonis like physique.
I digress. The last game of the Brompton Campaign is sort of set up…but picking up toy soldiers and moving them around is a bit like operating one of those coin op amusement arcade claw machines, only the crane bit’s made out of ham. For my models sake I’m going to leave it a couple of days until I’ve walked this off.
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| I think I’ll just move my Indian mutiny collection with all their delicate bayonets what could possibly go wrong? |
Anywhoo. Seeing as typing this is a ruddy nightmare, what with sausage fingers and auto correct, here’s a bit of a post I’d prepared previously to pad things out against a dry blogging month, culled it must be said from correspondence intended for my granddaughter who hopes to live out here one day.
Soz if it’s jarringly out of context for a wargaming hobby blog but needs must when the devil vomits on your eiderdown n’est ce pas?
French Lessons #101
Everything you learned at school or in language classes about speaking French is wrong, and I do mean EVERYTHING. Don’t forget that the main use of the French language is to root out foreigners and only after that to transmit information. Subtleties and nuances in its usage abound, dotted around like linguistic land mines to catch out even those who’ve done 2000 consecutive days on Duolingo. (Bitter…moi…Non!)
Talking is of course essential and should be done through the nose at all times. But what to say? And how do you say it? You’ve assembled all the words for “things” in your intended sentence, remembered what their sex is so you can join them together with correct gender joining words, conjugated a Byzantine series of verbs and then altered the whole sentence structure so that adjectives describing ONLY beauty, age, goodness and size go before the noun (“le chat blanc” - the cat white in English, for example, versus “une belle robe”, a beautiful dress)… and after that, assuming you’ve managed it in the usual two second thought to mouth window, you’re good to go. Great you’ve managed grammatical perfection.
Sadly, despite this mini triumph no one will understand you because you will have pronounced ONE of the words incorrectly and no one uses grammatically perfect french anyway… other than foreigners. Job done. You’ve been busted you filthy barbarian.
(French people don’t say “oui” (wee) they say “oui” (way). Nous (we) is only written, in spoken French they say “on” and they never say the “ne” bit in “je ne sais pas” (I don’t know). Anything pronounced slightly off (even if the meaning is obvious) becomes entirely incomprehensible and must be immediately dismissed from the average mind Français.
Level two of language being used for rooting out étranger is the use of “Verlan”, the French version of Cockney rhyming slang. How it should be used and when it is socially acceptable to use it is still a closed book to me but essentially it is taking a standard word like “fou” (crazy) and switching the letters around so it’s pronounced “ouf” (oof). I think it’s meant to imply that you possess subtle inner city wit or some such, but don’t quote me on that. It used to be pretty niche, but it’s even on tv now.
Last in this cautionary tale of vernacular mayhem are the words borrowed from elsewhere that don’t mean anything much but are just thrown into a sentence at random to indicate you are generally “hip”. Witness the new word… “wesh” which may or may not mean anything (it hasn’t yet made it to La Creuse where we live) and can be interposed between any words in a sentence with no apparent problem. I’m told it comes from North Africa if that’s any help.
French Lessons #102
Table manners. Essential knowledge. Never leave your baguette upside down on the table, it’s bad luck (it’s the one left out by the baker for the towns hangman, apparently). Never slice your baguette with a knife (what are you some kind of animal?) it should be torn into chunks, with your hands. I’m told it was because back in the day cutlery was considered insanitary, but to be fair, I’ve never seen a Frenchman actually wash his hands…
Cheese. There are officially 246 different varieties of cheese in France and apart from the blue and the Comte they all taste the ruddy same. If you are tired of life you might like to make this observation at a dinner party. On the other hand if you wish to curry favour, mutter that it has subtle notes of hawthorn or camomile. Never EVER take more of some you’ve taken a liking to. Another piece of cheese would be “seconds” and “seconds” implies the host did not feed you well enough in the main course (either that or you’re a glutton and should be socially shunned). Don’t forget to look askance at the host if the cheese board has an even number of cheese selections on it. For reference 5 varieties is considered the perfect number, anything more is just vulgar and showing off.
Cutting cheese (not a euphemism) is a science and again an opportunity to sort the social wheat from the chaff. Pie shaped cheeses should be cut into wedges (#obvs), log shaped ones should be cut into cylinders and triangular slabs of Bree are a bloody etiquette nightmare. Basically it seems you have to keep cutting pieces off at an angle till you are mid-way then you can cut perpendicular to the rind so that everyone gets a bit of the rind. This way no one is left with just a firm piece of rind at the end. There you go. Crystal. Oh yeah, never claim to have had a nice cheese from Brittany. There is no such thing. They’re only good at salted butter up there.
Cheese do’s and dont’s.
Don’t say: “I reckon you can’t beat a nice bit of cheddar.”
Do say: “Have you tried the Ol Sciur with its fragrant blend of raw goat milk cheese, hibiscus, berries and rose petals?” (It is of course Italian, but you’ll be demonstrating your sophisticated European cheese palate to an approving audience).
There you go a wall of text, totally out of context with the blogs raison d’être. Blogging suicide according to those in the know. I must have a death wish.
Righto I’ll be off now, but be warned, if you’re naughty I’ll know, and I’ll post another few snippets of this crap. lol.
Heck, who knows, it may even prove useful should you ever find yourself on La Continente.
Leave us a comment if you can be arsed.
À la prochaine mes amis.
