We have a few special events lined up already for 2018 and more to come. Please add the following dates to your diary:
- AGM 2018 – Tuesday 27th March at 730pm
- Club Open Day – Sunday 6th May
- Leeds Waterfront Festival – Saturday 23rd & Sunday 24th June
- Kirkstall Festival – Saturday 14th July
As usual your attendance and support for them is greatly appreciated.
On a breezy, cold and snowy day we sadly had to wave goodbye to David and Florian. Both are returning to their home countries to start new jobs.
Looking back; David from Spain joined us from helping Richard learn Spanish and Florian from France found us at the Leeds Waterfront Festival last year. Both have been great, fun members of the club with some amazing Pétanque skills. Plus they’ve shared some delicious home made food too.
We wish them all the best in their new roles and hope they will visit us again soon for a game.
Goodbye lads and keep in touch!
Happy new year all! What better way to start than with some more thoughts on the game from Sam? Here goes:
As you know I am always banging on about right and left brain influence.
This is a pretty literal translation from a book by Pierre Fieux.
Kill the dog
A problem with players who lack self confidence is often an inability to avoid the big mistakes.
They will often knock up an opposing front boule and far more often than they should, “kill their own dog” that is to say, hit their own boule instead of the opponent’s. Why?
Precisely because they are afraid of doing it, in effect the concentration is prioritised on not hitting the wrong boule. The right side of the brain has difficulty with avoidance strategies. It is being asked to locate a boule and then to miss it, something which the left side understands perfectly but, it has to translate all this into images, in effect creating an image of the first ball and then erasing it. The anxious shooter will have an image of the first boule in his mind and his shot will inevitably veer toward the boule he should miss.
The problem started by placing too much importance on the boule to avoid. Prioritise the target to be struck ,not one to be missed and although plain clumsiness may cause a miss hit there is far less chance of “killing your dog”
Thanks Sam! We look forward to more insights in 2018.
Wishing you, your families and friends a very merry Christmas.
We had a nice club session yesterday with mulled wine. Thanks to those who brought along mince pies and to Richard for playing carols on his guitar.
Wishing Jo a fantastic holiday in New Zealand and look forward to having her back again at some point in 2018.
Have a great day everyone.
We will be holding the usual club session this Sunday 24th December at 11am. In view of it being Christmas Eve, hot mulled wine and mince pies will be available. Please feel free to bring along any other Christmas snacks or drinks if you feel like it and any visiting families or friends are very welcome to join us for a game.
See you there,
Some more interesting insights from Sam:
Two reasons for this stuffing practice.
Liquid core (Mercury or oil) keeps spinning after contact imparting a retro effect. Other materials either add weight or damp the shock wave through the boule softening the reaction(Rubber bands, metal swarfe, springs).
Old players can be very sneaky; The German team at the last European Championships in the “Veterans” category in MONACO, were disqualified for boule stuffing in Oct 2016. In the Lyonnaise game this is perfectly legal, in fact they are manufactured with a variety of fillings but as they start at 90mm diameter you can’t get away with it in Petanque. Boules when made must be within + or- 5g of stamped weight.
THERE IS IN FACT A WEAR AND TEAR RULE:
Weight loss due to wear and use in play may not be greater than 15 grams below the marked weight.
On a wet and cold Sunday today the chances of getting a game were looking bleak but slowly but surely six arrived and one came bearing gifts!
Thank you Florian for serving up some delicious homemade crepes with chocolate spread. Using his Grandma’s recipe we were treated to the finest crepes this side of the Channel. Here’s a few pictures for those who missed out:
This is the actual recipe so you can make your own:
Thank you Florian – delicious 😋