Friday, February 19, 2010

like holiday

Dear all watchers,

The blog will not be updated during the next two weeks.
We will be back very soon when everything will be in order.
Sorry for the inconvenience, I hope you will be back with us ;)
Have a nice week end


Chers visiteurs,

Il n'y aura pas de nouveau post sur le blog durant les 2 prochaines semaines. Nous reviendrons bientôt quand tout sera remis dans l'ordre.
Nous sommes navrées pour cet interruption et espérons que vous reviendrez nous voir très bientôt.
Bon week end


Monday, February 15, 2010

Seine gull

Seagulls on the Austerlitz bridge, Paris 5

Sunday, February 14, 2010

Farrier #2

Our farrier working on Ruby's hoof

Saturday, February 13, 2010

Farrier #1

Our farrier in action

Friday, February 12, 2010


The Eiffel Tower this summer, when the trees were still green, Paris 7

Thursday, February 11, 2010

French gastronomy

Shrimps, crabs, and other seashells, without forgetting the white wine, at a market in Paris

Wednesday, February 10, 2010


The Montparnasse train station, Paris 14

Tuesday, February 9, 2010


Church in Montmartre, Paris 18

Monday, February 8, 2010

Sacré Coeur

Basilique du Sacré Coeur de Montmartre, Paris 18

Sunday, February 7, 2010

Lonely tree

lonely tree
Winter is sad with bad weather and empty tree

Saturday, February 6, 2010


Eolian water pump

Friday, February 5, 2010

View on Paris

View from the Sacré Coeur, Paris 18

This is my first panorama. Click on it to have the full image.

Thursday, February 4, 2010

Film set (could be)

Little street in Montmartre, which looks like the one used for movies, Paris 18

Wednesday, February 3, 2010


Paintings in Montmartre, Paris 18

Tuesday, February 2, 2010


Direct from Brittany at the Montparnasse market, Paris 14

Today it is la Chandeleur. This means that we can (must!) eat as many crèpes as we want!
I'll even give you my mom's recipe for this. And if you can flip a crêpe while holding a coin in the other hand, your family is assured of prosperity throughout the coming year.

For the best crêpes, you'll need :

5 Tbsp flour
2 Tbsp sugar
1/2 tsp rhum
1/2 grated vanilla pod
1 pinch cinnamon
1 pinch salt
3 eggs
10cl cream
1 cup milk (25cl)

In a large mixing bowl, whisk together the dry ingredients (from the flour to the salt). Add the eggs, one by one, using a wooden spatula. Gradually add in the milk and cream, beating until smooth.
Heat a lightly buttered pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until you can see some bubbles forming underneath the crêpe. Loosen with a spatula, turn and cook the other side.
Serve hot, with sugar and lemon, or Nutella of course.

Monday, February 1, 2010


Carousel at the Montparnasse train station, Paris 14