终于有了自己的域名了。http://www.thinkagain.cn/。 

昨天晚上，修改模板的时候，心想，给老婆都弄了个域名了，自己用的lovepc.i-lady.cn还得挂在她的下面。头脑一热，也想自己注册个域名来用，就用这个thinkagain作为关键词吧。登陆万网查了下，thinkagain.com已经被注册，thinkagain.cn还空着，赶紧点击注册，然后网上支付，一次性注册了4年。到了上午，就收到万网的邮件，说域名已经注册成功了，于是乎马上添加DNS解析，发信给Freepgs，要求添加域名。就添加域名来说，freepgs有点麻烦，无法自己在后台自行添加，必须通过在线申请，然后由他们手动添加，不过一个空间可以添加几个域名，这点倒也不错。接着就是，登陆Wordpress的后台，将地址全部改为http://www.thinkagain.cn，到现在为止，全部OK。

Anyway，来开瓶香槟庆祝下。顺便附带下开香槟的顺序。哈哈。

How to Open Champagne

Here is a step by step guide on how to properly open a bottle of Champagne. Click on any image to get the full details on that particular step. Remember, your primary goal in opening a bottle of Champagne is to control the cork and, of course, not to let much of the drink spill. 

This is a bottle of Nantucket Vineyards sparkling wine, from the island of Nantucket, Massachusetts. We picked it up over the summer while visiting with my sister, and thought it’d be a good demo subject for this article. Check out the reviews on this site to find a Champagne or sparkling wine that matches your taste preferences.

Every bottle of Champagne or sparkling wine (with a few low-end exceptions) has foil wrapped around the outside of the cage. In the old days, some foil was lead-lined to keep mice from eating into the cork of wine, but in modern times you just remove this foil.

From this point onward, keep the cork pointed in a safe direction, and keep one thumb on it just in case. Corks can loosen over time, so even if you think you’re not ready to pop the cork yet, the bottle may have a different idea.

Undo the wire cage. This cage ensures that the cork doesn’t pop out of the bottle until you are ready to have it do so. Loosen it gently, being sure to keep a thumb on the cork to prevent unexpected surprises.

The cage is off. At this point, you would normally put a towel over the cork, but that makes photographing the series difficult! We’ve taken the next few photos without a towel, to show you what is going on.

Hold the cork in one hand (usually under a towel, if you have one), and the base of the bottle in the other. Turn the Bottle, not the cork, slowly and gently. You want the cork to ease off with a soft “whoof”, not with a pop.

The cork has just eased off (again, probably under a towel). You have managed to save the bubbles and air from being lost (never mind the Champagne!) and should now quickly pour it out. Slide the towel around to the neck of the bottle for pouring.

You can now pour, with or without the towel. If you get experienced, you’ll find a quick turn of the bottle when you’re done pouring each glass will catch the drops on the edge of the lip. Pour down the sides of the glasses to minimize head and therefore bubble waste.

The glasses are poured! Raise them, and give a toast to celebrate! Champagne is good for almost any occasion – don’t put it off!

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