Tomorrow Friday, I am taking the day off to sleep in late, one ear on the radio by my bedside, to listen to the horrors of the world on BBC; then to slobber around the flat in my dressing gown; put away the clothes piled up on my long-suffering armchair; water my thirsty plants – the coriander seeds have not sprouted yet, due to lack of water I suspect – how disappointing! Then after a long and leisurely breakfast – a fry up of eggs, bacon, sausages, tomatoes and masses of toast dripping with butter and to hell with the consequences – have a long frothy bath with every single oil and bath salt placed precariously on the edge of the bath, including Symphony, the one from Tal-Lira.

I shall then try to read a few more chapters of Shirley MacLaine’s Dancing in the Light about reincarnation, which I have been attempting to do for some weeks now.

First should have come out with a thud from your newspaper. Next week we shall be preparing First Christmas Special which I have been working on as well. And then onto the December First which comes out on 11 December. There will be no flopping around until then, I assure you. Late nights at the computer, lots of mugs of

coffee not to mention bars of chocolates will see me through. And now a little patisserie, Melting Moments has opened in the vicinity. There are culinary temptations all round…and jumping to conclusions is my only exercise.

Le Beaujolais Nouveau est arrivé at the InterContinental. It was brought in a barrel into the Carissa Bar, this lunchtime by Frank Josserand, a Master Sommelier who spoke a few words in Franglais and then let us get on with our drinking. And eating. Executive Chef, Max Grenard, himself from Lyon, had prepared a Bouchon Lyonnais, which was a delicious accompaniment to the young Beaujolais.

I particularly enjoyed the pork stew which Max told me he had made with white wine and grapes. It was delicious and I secretly had two (small helpings). Claude Lauxerrois, a Maître Fromager came to Malta for the occasion and we were served

little dishes with slices of bread with three different cheeses. I recognised the Roquefort, the most famous, with Gorgonzola, of the blue-veined cheeses and the only ewe’s milk cheese to attain world-wide popularity. Mouldy breadcrumbs mixed in the cheese play a great part in its unique taste, but so do the limestone caves in which it is matured.

M. Lauxerrois, told us that

it is an expensive cheese mostly because of the milk. There was also a goat’s cheese and a third whose name I cannot recall.

The dessert table looked exquisite with plenty of patisserie, some of which were specialities of Lyon, the gastronomic centre of France. Max gave me a tour round it and I didn’t think it was worth using a plate and fork. Why bother? I merely obeyed him when he kept on saying: “Try this!” and “Try that!”

There were small and delicious Tarte Tatin which I love. No cream was served and I am certain my arteries are glad of it. Max also made a Lyonnais speciality of crème patissier with poached, yes poached merangue (and therefore soft) and caramel. Served in a wide, short glass and a spoon, it was delicious. Then there were bugnes, which are a kind of fritter; a lovely elegant green sweet made with pistachio nuts and several other sweets which gave me much pleasure. He is Maltese.

Today is your last chance to attend this wonderful Beaujolais Food Festival at the Carissa Restaurant. An excellent accordionist, Martin, played all the songs I adore: Sur le Pont de Paris; Le Temps des Cerises and other old French favourites. I asked him if he would play some Piaf and he did, beautifully. He will be there too, tonight in his very French striped jersey and beret.

I managed, panting, to arrive at the Sterling Emozioni 05 extravaganza and exhibition at the Waterfront yesterday. The enterprising Alfred Fenech, who some one told me is considered to be King of Valletta, said it had been impossible for him to book into a hotel this year as all, in one way or another were booked for CHOGM (what an unwieldly acronym!) The show was lovely with Beatrix clothes, Yada dancers, Ludwig and Julie warbling away and plenty of beautiful jewellery and timepieces. The exhibition is certainly worth a visit, if only to see the mace and crown of filigree, the latter made in the Sterling workshops. If you are a lover of beautiful things then go just to see these showcases heaving with every kind of jewellery imaginable.

Mrs Gonzi, who always says hello, was there smiling and looking very pretty. She is Dr Gonzi’s biggest asset, certainly a far bigger asset than some of the members of his cabinet. She is likeable and interested. She told me she particularly liked the Tulle collection for the young. There is a whole showcase of them and each piece, spun in gold, really does look like a piece of tulle. I said she would look good in some of the pieces too as she is petite and has a lovely complexion. I asked her if I could quote her and she certainly did not complain. Yes, she is definitely Dr Gonzi’s most important asset.

I went to some more launches and lunches but enough as I have to go to the Casinò di Venezia to dinner tonight to meet the new general manager. Another feast no doubt.

I look back at my week and wonder how I got through it all.