Using psychology to improve your mental health
We are a month away from St. Valentine’s day – red wine, red roses, red hearts and maybe red faces. A time of love and romance, if your intimate life has not been cursed by failing to look someone in the eye while toasting (see yesterday’s post if you are worried!). However, here in Bulgaria the day has another meaning – it is the day they celebrate St.Trifon Zarezan, also known as Trifon the Pruner.
Continue reading “Day 14 – a little bit of viticulture”
It is not a Friday but the number 13 still carries a lot of weight when it comes to superstition. I thought I would use this opportunity to take a little look at some of the traditions and superstitions around alcohol and its consumption – fingers crossed it will be a good post!
Continue reading “Day 13 – something to toast if you dare!”
Winter has truly arrived here in Avren with a good covering of snow. I must admit that as I trudged back from the village shop earlier today it entered my mind just how comforting a glass of brandy would be. Thankfully, there is a big difference between thinking and doing, and my abstinence remains intact. Similarly, my answer to the title of this post is a resounding “No”. However, I thought the cold weather and my idle thoughts would provide a good starting point for this post.
Continue reading “Day 12 – anyone for a snowball?”
For someone dedicated to not drinking alcohol during the month of January, I am certainly spending a fair amount of time reading and writing about it. I did a similar thing nine years ago when I blogged about my alcohol alphabet for the month on my Frothy Filosofy blog. Today I want to write about pub names.
Continue reading “Day 11 – and the gate to Heaven”
Today I thought I would consider some of the political aspects of alcohol, ending with look at one of the most famous drinkers to reside at Number 10 Downing Street.
Continue reading “Day 10 – in number 10”
I can report that all is well. No alcohol has passed my lips during this first part of Dry January. Today I want to follow on from a couple of themes touched on in previous posts. Yesterday we looked at the process of fermentation and noted that the strength of alcohol that can be produced is limited to around 15% to 17% because beyond this the yeast is not able to survive. So let us welcome our first guest of the evening – the process of distillation.
Continue reading “Day 9 – from distillation to titillation”
Understand Yourself Better 