It occurred to me that I should tell you all that I am safely at gillpolack's in Canberra. I'm loving it =D

Well, I've been bitten by something. I felt the sharp sting and within thirty or so seconds, I had a raised and tender red lump on my back just below my left shoulderblade. Ow. gillpolack to the rescue. She gave me ibuprofen (my first taste) and teatree oil. The swelling subsided, and even reversed to some degree, within ten or so minutes. Awesome. We've also have several very in depth discussions on allergies versus sensitivities ... and how to manage both. It's been very beneficial.

We noted that we have slipped into a comfortable elder-younger sister pattern. It's nice.

We plan to go to the folk festival tomorrow. Should be exciting. In preparation for being blissfully happy but probably very tired and sore, we have cooked Ming's Master Chicken Broth to be reheated and eaten with rice when we come home. It is less the bay leaves, as it's the only spice gillpolack couldn't locate, but the broth appears to be working anyway (as gillpolack said, in the scheme of things, it's probably the better spice to be missing - or words to that effect). Mmmm tasty.

I had anticipated, on my arrival, that I would probably be withdrawn and shy in the presence of gillpolack's other Friday night guests ... but to my surprise, it wasn't. Well, I was certainly more open and interactive with the first two guests, and then when the last two guests arrived, the group had increased enough for me to find it significantly less easy to make or develop a connection with the individuals. Still, it was very fun, and I kept up with the conversation - I was very proud of myself because there was quite some ranging and high-intellect-y topics touched on over the course of the evening.

Also, there was medlar liqueur (yum! and I and one other guest helped ourselves to seconds, a fact which seems to have pleased gillpolack immensely), kosher wine (...), and aged peach brandy (super tasty, I could have drunk it allllllll night). All very tasty. The medlar liqueur was in fact made by gillpolack and I am very impressed with it - she says that with more time, the bite of the brandy will mellow until (I think) is it s not bitey at all. I am impressed.

I just got to taste gillpolack's cherry liqueur. I'm honoured because she doesn't pull it out for everybody. In my mouth it lifted as though it was going to have bite but suddenly melted away softly to leave the taste of cherries and no sudden sharpness that you get with other liqueurs. It was an experience and ... a few minutes on, I'm still tasting the fading cherry flavour on my tongue and enjoying it.