Well, well, well, what a week’s it’s been. Seemingly out of nowhere, life has notched up a gear and I have found myself with not a moment to spare.
Actually, that’s not entirely true, but by the time the day has come to a close I have mustered up just enough energy to sit, for an hour or so, in front of the television, trying not to dribble, with a completely blank mind.
Amidst this hustle and bustle, which I must admit to relishing, I have reignited my love of the sherbet lemon. For those of you who may not have ever had the experience, they are a boiled sweet that, when sucked slowly, release a trickle of sherbet which hits the tongue and creates a tingling sensation. That is if you have resisted the temptation to crunch.
But why, you may ask, has this unassuming boiled sweet re-emerged into your life?
Well this week we took a group of people to the opera. Now I know it may seem a little unusual, but we are very lucky in our city and have an opera company based here who are committed to offering free tickets to certain community groups, who may not, otherwise, be able to afford the experience.
The opera? The Marriage of Figaro. The company? Opera North The experience? Priceless. There was the odd misunderstanding of theatre etiquette when a couple of our members unpacked their dinner at the start of the performance, (burger and chips, in case you were wondering), but apart from that we had the most wonderful time.
And this is where the sherbet lemons come in. As you may or may not know, The Marriage of Figaro is a long opera with just one interval. So aside from the chairs which, no matter how padded you are, always end up getting a little uncomfortable, you can often find yourself getting slightly dry in the mouth. Hence the sherbet lemons. Also they come in a wrapper which you have the challenge of having to open with as little noise as possible. Not as easy as it may first appear.
Finally, a large bag of sherbet lemons, for a relatively small price, can be comfortably shared with little or no concern that not everyone might get one. Reason enough to dive back in.
I did consider other options, one being the barley sugar, which, for it’s name alone, was a contender. However I don’t feel I’m quite old enough for that foray just yet.