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Notes from a bemused canuck

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Month: July 2019

Random moment of the week

Posted on July 30, 2019July 31, 2019 By admin

So I’m taking out the bins before making my way to the bus stop, when I hear a really loud chopper noise. As I’m walking to the bus stop, I finally twig that there’s a helicopter idling in the middle of the football pitch. Shortly after, it took off but I missed it because I had to get to the bus on time to not be late for a meeting and I turned a blind corner relative to the pitch.

Edit: Right. Well this day is shaping up to be interesting if it keeps up like this…

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I’m sorry, what?

Posted on July 29, 2019July 31, 2019 By admin

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Sunday lunch

Posted on July 28, 2019July 31, 2019 By admin

I really like making boards like this. I like the variety of tastes and textures, the symmetry and I find the assembly process very zen. This one had roast beef, pastrami, tzatziki, pickled onions, chili gherkins, brie, olive bread with and without tomato and espelette tapenade, balsamic roma tomatoes, radishes and cheese stuffed peppers.

The cats were also very interested.

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Stressed out cat

Posted on July 27, 2019July 31, 2019 By admin

That’s how stressed out Pavel is. He’s propped up against my thigh. Sickening.

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Fete des Vignerons 2019

Posted on July 19, 2019January 6, 2020 By admin

The Fête des Vignerons (Winegrowers’ Festival) is a traditional festival which takes place in Vevey, in Switzerland.

It has been organised by the Confrérie des Vignerons (Brotherhood of Winegrowers) in Vevey since 1797. The organizing committee is free to choose how often the festival takes place, but the maximum number of times is five times in a century. Up to now, the interval between two festivals has varied between 14 and 28 years. The current festival takes place in July and August 2019, which will be 20 years after the preceding one (1999).

The festival features a show celebrating the world of winemaking; many performances take place in the marketplace near the shore of Lac Léman, and festivities also take place in the town itself. Since 2016, the Fête des Vignerons has been included in UNESCO’s intangible cultural heritage.

The 2019 edition of the festival is recommended as one of National Geographic’s “world’s most exciting destinations”, one of The New York Times’s “places to go in 2019” and is listed in The Guardian’s “Where to go in 2019” list.

The show represents a year in the life of the vineyard through twenty scenes starting and finishing with the harvest. It combines the work of the vineyard (pruning/training, etc.), social moments (weddings, Saint-Martin’s Fair) along with more general themes (the seasons, water, the sun, the moon, the stars). It questions the link between man and nature and pays homage to the know-how of winegrowers. At the heart of the show is the Crowning of winegrowers rewarded for their excellence of work by the Confrérie des Vignerons. The narration is carried by a moving dialogue between a little girl called Julie and her grandfather, who enables her to discover the traditions and the work of winegrowers. Three “doctor” characters comment on the performance with humour and impertinence.

The music, which alternates with pieces of ensemble, orchestral pieces or in small formations, accompanied live by the Choeur de la Fête (500 choristers, 300 Percuchorists, 150 children’s voices), the Harmonie de la Fête (120 brass band musicians), the Big Band (16 jazz musicians), the Percussionistes (40 percussionists), the Cors des Alpes (36 Alpine horns), the Petit Ensemble (20 musicians) and the Fifres et Tambours (36 Basel musicians). The Fête orchestra is the Gstaad Festival Orchestra, which will record the score in the studio in spring 2019.

The choreographies of the scenes are performed by 5,500 actors and actresses in costumes, all inhabitants of the region. A total, magical, grandiose, dynamic and poetic performance conceived at 360°, it mixes with the music, the songs that carry the poems of the authors and the crowd movement images and videos projected on giant screens as well as on the immense LED floor of the arena.

To create the seventy different costumes worn by actors and actresses and singers, the costume designer was inspired both by the previous Fête des Vignerons, with a particular interest for the watercolours of Ernest Biéler in 1905 and 1927, and traditional Vaud and Fribourg costumes.

We hemmed and hawed for a long time before getting tickets to the show because they cost a bloody fortune. In retrospect, I’m glad we did because we didn’t have any preconceptions about the show and it was brilliant. Definitively the most Swiss thing I have ever seen – but also worthy of the name spectacle.

We arrived in Vevey in time to see the opening day parade, where all the actors, singers, musicians, winegrowers and animals walk through Vevey before the opening day show. It’s impressive!


https://www.flubu.com/blog/wp-content/uploads/2019/07/Fete_des_Vignerons_cows_on_parade.mp4

I have a full gallery of pictures here: fete_des_vignerons_jul_2019

Because my phone battery crapped out, I also found a bunch of promo pictures from the interweebs:

Another set of pictures, from the interweebs:

I leave you with this video. Honestly moving moment of the show, and again, the most Swiss thing that I have ever seen.


https://www.flubu.com/blog/wp-content/uploads/2019/07/armaillis.mp4

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Road trip!

Posted on July 17, 2019July 19, 2019 By admin

Not-my-dog is a better travelling companion than the usual small, noisy one. Has better taste in music, too.

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When cats go bad

Posted on July 16, 2019July 19, 2019 By admin

Monorail cat possessed by Satan. Alternatively, caught mid-yawn.

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[recipe] Frozen cheesecake on a stick

Posted on July 15, 2019July 15, 2019 By admin

1 store-bought plain cheesecake
1 cup semisweet chocolate chips
2 tbsp coconut oil
Toppings of choice (crushed oreo wafers, nuts, dried fruit powder, etc)

Slice cheesecake into triangles. Insert a popsicle stick and transfer to a parchment-lined baking sheet.

Freeze 20 minutes.

Meanwhile, set up a double boiler: Bring a saucepan of water to a simmer, then add a glass bowl and add chocolate. Stir until melted, then stir in coconut oil.

Remove from heat and let cool to room temperature.

Dip each cheesecake slice halfway in chocolate shell and add toppings immediately.

Let sit 5 minutes until chocolate shell hardens and serve. (If the shell isn’t hardening, transfer to the freezer for 5 to 10 minutes.)

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My new personal anthem

Posted on July 12, 2019 By admin

https://www.flubu.com/blog/wp-content/uploads/2019/07/ThomasBenjaminWild-Ive_no_more_fucks_to_give.mp3
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My new business card

Posted on July 8, 2019 By admin

I don’t think business services would approve, but there is a strong need for these!

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Quote of the day

A lie can run round the world before the truth has got its boots on.
--(Terry Pratchett, The Truth)

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