Thursday, 19 July 2007

Adult ballet

Just had an email from Jen to say she's had the result of her ballet exam. She did ballet as a kid, but gave it up to concentrate on 11+ preparation. Yes, it was that long ago! A few years ago now, she discovered a ballet class in Cambridge that caters for adults as well as children, so joined up and really loves it. 5.30 to 6.30 is perfect for her as the class is really close to the Department, so she doesn't even have to leave work early.

A year or more ago she upped her attendance from one evening a week to 2, then last year took and passed Grade III. A few weeks ago, with much trepidation, she took Grade IV ... and passed with DISTINCTION!!! I'm getting quite moist around the orbits just typing this.

So I guess it'll have to be something involving Méthod Champenoise tonight. It's a tough life.


Motheratlarge said...

This is great news about the ballet exams. Excuse my ignorance, but what is method champenoise?

Rob Clack said...

Methode champenoise, assuming I've spelled it right, is the technique used to make champagne. Roughly speaking, when the wine is bottled, a small amount of yeast in a sugar solution is added to the bottle, which is then sealed with a top similar to that on a beer bottle. As it ferments, it produces carbon dioxide, which is what makes the wine fizzy. When it's ready, the bottle is inverted for a time so the dead yeast drops into the neck. Then the neck is frozen, the cap lifted, the slug of sediment removed, topped up with more wine, then the proper cork put in. It's much more complicated than that, of course, but that's the gist.