Eating in France is a sensual, indulgent, near-sacred experience. Inspired by the French people, who seem to be captivated by their food, absorbing it rather than merely ingesting it, visitors will find their senses enlivened, their culinary imaginations fulfilled and their palates warmed to the finer delights of occasional dinning.
Accompanying the familiar features of French cuisine – baguettes, croissants, escargot, crème brûlée, Camembert – are the equally delicious cultural staples of rabbit and duck and terrine, as well as the local favourites of glazed custard tarts, crêpes and a heart-lifting variety of cheeses. Dishes are created butter-rich, cream-thickened and salted for that special French flavour, and plates are served simply, as if the food naturally occurred in such a rustic yet refined way.
The only thing for it is to let go, immerse your senses and enjoy the rich flavours of travelling in France.
My first real French macaroon…
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Alighting to a crisp autumn vista of neat vineyards and floral tones was precisely what my wander-lusting heart had imagined for Champagne-Ardenne.
On first impressions, the French province so well known for its exclusive and decadent sparkling whites, is a countryside dream of lavender, daisies and carefully tended cottages all in a row.
With the train line and gentle hills behind me, I strolled into the hushed village of Avenay-Val-d’Or, delighted by the picturesque prettiness . I knew nothing of the village, having chosen to wander aimlessly through the French countryside while the fine weather held. The unexpected exploration proved a treat, as hours filled with photos and parks and fruit-laden vines idled past.
Avenay-Val-d’Or is an easy 7km from Epernay, and is graced with provincial charm, offering a few walking trails (mapped on a sign near the village fountain), a patisserie and some Champagne vineyards where the cogs of…
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17.30 de la tarde y empezando los primeros “steps” en este que espero sea un Buen Blog, que espero intentar utilizarlo como complementeo al Blackboard.
so . Para empezar creo que su creación no ha sido tan dificil podia parecer.
61.000M € con eso se dice casi todo y su mal Utilización.
Volviendo a H.E.
” Los ORIGENES DE LA REVOLUCION INDUSTRIAL” DE HOSBSBWAM E. Buen texto para profundizar un poco más en la R.I.
Será la EPD2 del next Thursday. ¡¡
I have always been interested in American History. As a kid, I loved reading stories about the past, visiting museums, and imagining what it must have been like to live in different times and places. In college, I thought I’d major in history because I’d be able to go on field trips, maybe dig up a few artifacts, read through dusty tomes in archives, and maybe even do some reenacting. I spun that inherent interest in to a successful undergrad career and yet, I never knew that history was my calling until I started reading about public history. Books like Michael Frisch’s A Shared Authority, David Thelen and Roy Rosenzweig’s Presence of the Past, and courses in museum practice made it clear to me that there was more to history as a profession than pursuing one’s interest in history to its own end.
Rather, to study and talk about…
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One of the main reasons bloggers stop blogging is lack of traffic: at some point, they get tired of being the proverbial tree in the forest, making sounds nobody hears.
We’re here to help. No list of advice can guarantee your blog’s success, but it’s important to be aware of the most critical elements at play. Five dos, five don’ts: give them a try.
- Write regularly. Producing fresh content on a regular basis is essential. First, it makes your blog more appealing to search engines, which means new readers are more likely to find you. Just as important, it creates a sense of loyalty among the readers you already have, who know you won’t be stranding them for weeks at a time.
- Write well. What makes a post engaging, moving, or entertaining is clearly a matter of opinion. What’s not a matter of opinion? Correct spelling…
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