Posts from 22nd December 2009

22
Dec 09

HAUNTOGRAPHY: The Treasure of Abbot Thomas

FT + The Brown Wedge////6 comments • 2,809 views

You probably want to read The Treasure of Abbot Thomas before you read this.

In M R James’s universe everyone who matters is fluent in Latin. It’s not so for the modern reader – or at least this modern reader – and there’s an interesting gap left between the Latin that he so liberally scatters throughout his stories, and the translations we read.

The Treasure of Abbot Thomas begins with some big chunks of Latin, which our antiquarian protagonist – Mr Somerton – gets straight down to translating. What he ends up with isn’t immediately clear to him, either, but he follows up the clues within and is lured into a hunt for buried treasure, departing to parts foreign, and for now out of our sight.

FT Advent Calendar Of Free Online Games: 22nd December

FT2 comments • 264 views

warbearsWhat a lovely day for an adventure with BEARS. WarBears that is. A lot of flash games are there for a 1 minute distracting thrill while a progress bar makes its slow way to the end. But If you fancy actively dodging more work, and why not, everyone else is on Facebook and eating Quality Street, here are some 20 minutes point-and-click adventures with a cute team of techno-ninja bears. Features thrills and excitement, but probably mostly frustration at the unpredicatable, but cute, consequences of your actions.

WarBear Missions Start with Mission 1, but it’s all good. Use the ‘quick start’ button to skip the intro.

Bleu de Termignon (cheesy lover #59)

FT + Pumpkin Publog/2 comments • 233 views

Blue raw cow’s milk cheese, made high up on a French alp, and bought from Mons.

Lunch is a thin wedge of this odd-looking cheese. The outer third the of the cheese is blue, and further towards the center it’s a soft pale crumbly primrose yellow. There’s not much veining in the blue, as such – it’s dense and widespread enough that the cheese itself appears to be a marbled, mottled blue colour.  This cheese isn’t pierced with a blue mould – instead the blue mould is left to work its way in naturally.

I start to eat this from the centre outwards. The cheese is soft and moist, with a crumbly, granular texture. It’s slightly tart and acidic,  and nutty and fudgey, especially towards the rind. It tastes of bubblegum and flowers, and also wonderfully buttery. As I nibble along my slice, from centre to edge, the cheese suddenly starts to taste blue. It’s very mellow. All the sweet, tart, floral flavours of the inside are still pinging about, but with an overlay of gently spicy blue. The rind, when I reach the outside, is crumby and sandy, and not all that interesting to eat. The rest of the cheese is, though! It’s subtle and delicious, and unusual – like no other blue cheese I’ve ever tried.