Translation: I’m underneath a smoky sky as I write this
evening. It was a summer without ambition for me to study another language. I
was lazy this time. It’s because French is a language that is not so much a new
language for me, and the novelty of learning something different from it is not
really there anymore, and that bothers me. So, I will challenge
myself to compose and write this without the extra effort of studying more
French. I have to prove to myself that
I can remember it again. I’m
satisfied that it’s enough that I can understand an intermediate level; I could
easily research the rest if or when I need to.
I am also writing through a state of depression it seems: as I close this chapter of re-familiarizing myself with French, as this reminds me that this would have been the time I would have been flying to Montreal right now for a proper vacation if other life circumstances hadn't interfered and defunded me from doing so this year. I would have been actually using my wits to use and practice the language thusly. I wouldn't be speaking like a Quebecois though. It appears that when I speak French my accent trails off into being more European it seems, though much less nasal. That's OK by me. Montreal demands that I try out my French and tour the out of the way shops: the fromageries, boulangeries, chacuteries, and micro-brasseries. I wouldn't need to use a restaurant at all; I could live off the local cheeses, bread, deli meat, and some of the odd local beers.
I'll skip a more lengthy treatises about difficulties and interesting words as I had done with my last few language project reviews. The French language for me is generally a summary for being able to express all that is good about gastronomical adventures: from cooking techniques, to making things that would ordinarily make us squeamish sound more palatable. To be able to 'julienne' and 'sautée' a carrot makes you sound like a master chef compared to just cutting it to matchsticks and frying it. Fruits du mer sounds more appetizing than shellfish. Brochettes sounds like a feat of genius and far more interesting than plain old meat skewers, or at least less banal or disgusting than 'meat on a spit'.
The next project: becoming re-acquainted with Spanish, hopefully advancing to a more intermediate level. After that, by process of elimination, beginning in November: Russian. The hardest of the bunch I committed to learning.