Sorry for all my readers [do I actually get anyone in here?] for the delay in my updates. This is caused by a mixture of the failure of technology in its exchanges with Mother Nature, and the failure of the user involved, i.e me. This post was originally supposed to have been logged a couple of weeks ago but I have been stalling.
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Just got back from Vietnam. But you didn't know I had gone. In fact very few who might actually bother reading this blog even know I returned home. So, let's clear up the backlog of brief personal data which might be vaguely relevant to anything you readers care about. I came back to Malaysia two weeks ago Saturday, left for Vietnam last Sunday, came back yesterday, and will leave for Singapore next Saturday. This will mean I will have been in four countries in a month, quite a personal record. I might say it is of almost journalistic proportions. Now, on to more interesting things.

Chambord. It's a drink, but the kind you'd rob a priest in a dark street and take his wallet in order to pay for. The kind you'd steal from the poor box every weekend in order to save up for, so you can buy a precious bottle. Who knows, it might even be the kind of drink I'd work for. I think you get the idea. Chambord, full name Chambord Royale, exquisite in taste, colour and price. Actually scratch that last part, Chambord is deliciously cheap for a liqeur. Whereas petty tycoons and materialist goons tear each other's hair out in auctions hurling thick wads of cash on overpriced dusty bottles of dessert wine which they probably won't even drink, I however am fully comfortable with my little after-dinner glass of digestif, bought by the bottle for the relatively modest price of $26.

For those of you wondering just why I wax such poetic lyrical on the drink, let me explain first and foremost what Chambord is. Basically, God pisses Chambord. In reality God bottles up his piss in little berries, namely raspberries and blackberries. In the height of the berry season, God's piss ripens. Then eager Frenchmen and women, the same miracle-workers who extract God's fizzy sweat champagne from grapes, pick these little berries, and macerate them in alcohol to release the heavenly juices. God's piss then undergoes several descriptively inane yet significantly important processes and is then bottled for humanity's enjoyment. The resultant liqeur is sweet enough to kill most small rodents by taste alone, thus proving my point regarding its divinity. If you can picture undiluted Ribena cordial in 20% alcohol over ice, just as sweet and about as thick, only infinitely more enjoyable, you've got the idea of Chambord. As to its availability, I'm happy to say Chambord is rather easily available in Australia. It however seems to be exceedingly rare in Malaysia, which is a crying shame. If anyone does come across a bottle and is interested in trying a sweet liqeur, this is the one.