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Hôtel National des Invalides. Sua construção foi ordenada em 1670 por Luís XIV para acolher os inválidos do exército francês.
Photography by LovelyMiwako
KIMONO: Tae by DESIR
HAIR: Dark Orchid in Midnight by Eshi Otawara
MAKE UP: Geisha in Red by LovelyMi
RING & EARRINGS: SHINOBU by Finesmith
BLOGGED: ninphromania.wordpress.com/
Before Nice was urbanized, the coast at Nice was just bordered by a deserted band of beach. The first houses were located on higher ground well away from the sea.
Starting in the second half of the 18th century, the English took to spending the winter in Nice, enjoying the panorama along the coast. When a particularly harsh winter up north brought an influx of beggars to Nice, some of the rich Englishmen proposed a useful project for them: the construction of a walkway (chemin de promenade) along the sea.
The city of Nice, intrigued by the prospect of a pleasant promenade, greatly increased the scope of the work. The Promenade was first called the Camin deis Anglés (the English Way) by the Niçois in their native dialect Nissart. After the annexation of Nice by France in 1860 it was rechristened La Promenade des Anglais, replacing the former Nissart name with its French translation.
For the local inhabitants, the Promenade des Anglais has simply become the Promenade or, for short, La Prom. On Sundays, bicyclists, babystrollers, and whole families can be seen out for a stroll along the Promenade. It has also become a favorite place for skateboarders and in-line skaters.
Aside from numerous events such as the annual Carnival, the Battle of Flowers, etc. that take place along the Promenade, the Promenade has its blue chairs (chaises bleues) and cabanas perfect for a lazy time along the Mediterranean and for contemplation of the azure blue water of the Bay of Angels (la Baie des Anges).
Taken in Nice, France.
Digitally developed with ACR and enhanced with Photoshop CS4.
Here the crease pattern for my scorpion. It's not the best looking CP but the final result looks good and for me that is what matters.
There are 3 points on the tail, the middle point is used and the other 2 are folded inside the model. Grid of 52, hope you guys like it :D
The Hôtel des Invalides (English: "house of invalids"), commonly called Les Invalides (French pronunciation: [lezɛ̃valid]), is a complex of buildings in the 7th arrondissement of Paris, France, containing museums and monuments, all relating to the military history of France, as well as a hospital and a retirement home for war veterans, the building's original purpose. The buildings house the
, the military museum of the Army of France, the Musée des Plans-Reliefs, and the Musée d'Histoire Contemporaine. The complex also includes the former hospital chapel, now national cathedral of the French military, and the adjacent former Royal Chapel known as the Dôme des Invalides, the tallest church building in Paris at a height of 107 meters. The latter has been converted into a shrine of some of France's leading military figures, most notably the tomb of Napoleon.
Porte des Bombes (Maltese: Bieb il-Bombi), originally called Porta dei Cannoni,[1] is an ornamental gate in Floriana, Malta. It is located within the faussebraye of the Floriana Lines,[2] which formed the outer defensive walls of Valletta. The lines are situated between Pietà Creek and Marsa to the west and southeast, and the suburb of Floriana to the east. It was constructed in Baroque style and was finished in 1721, a year after the death of Fra Ramon Perellos y Roccaful, 64th Grand Master of the Order of Saint John. Perellos' coat of arms appears above the gate. A marble plaque was affixed reading:
DVM THRACES VBIQUE PVGNO
IN SEDE SIC TVTA CONSTO
MDCCXXI
Two other coat of arms were also sculpted on either side of the plaque, the one on the left being the Order's arms and the one on the right being Perellos' personal arms. Perellos' arms also appear four other times on the gate. Various Maltese crosses are also sculpted on the archway.
Porte des Bombes saw military action after the Order departed from Malta in 1798, during the insurrection. French forces controlled the area from Porte des Bombes and the Floriana Lines to the Grand Harbour, while the Maltese controlled the rest of the islands with the help of the British.
In 1868, the British government dramatically altered the original design of the gate by adding a second archway to accommodate increasingly heavy traffic in the Grand Harbour area. A marble plaque was affixed to the newer arch, with the following inscription:
AD MAJOREM POPVLI
COMMODITATEM
MDCCCLXVIII
« En devenant miroir du ciel sans cesse changeant, les plans d'eau impliquent la liberté. Rien de plus éphémère que ces reflets. »
Erik Orsenna
Ahora en la hora del desamor
Y sin la rosada levedad que da el deseo
Flotan sus pasos y sus gestos.
Las sonrisas sonámbulas, casi sin boca,
Aquellas palabras que no fueron posibles,
Las preguntas que sólo zumbaron como moscas
Y sus ojos, frío pedazo de carne Cafe.
Días perdidos en oficios de la imaginación,
Como las cartas mentales al amanecer
O el recuerdo preciso y casi cierto
De encuentros en duermevela que fueron con nadie.
Los sueños, siempre los sueños.
¡Qué sucia es la luz de esta hora,
Qué turbia la memoria de lo poco que queda
Y qué mezquino el inminente olvido!
Maria Mercedes Carranza
Harfang des neiges R.I.P. / Snowy Owl R.I.P
Merci de votre visite et s.v.p. laisser un commentaire si vous favorisez une image, j'aime bien vous lire !
Thanks for your visit and please leave a comment if you favorized an image, I like to read you !
From a local bakery www.davidlebovitz.com/galette-des-rois-kings-cake-recipe/ “Starting in late December, pastry shops in Paris start jumping the gun, and windows and showcases begin filling up with Galettes des rois, or King Cake, in anticipation of the celebration of Epiphany, on January 6th.
Galette des Rois
Because it’s such a popular treat, and lucrative for bakeries, the period of availability seems to extend a few more days every year and it’s not unusual for find bakeries peddling them until the end of the month of January. It’s hard to blame them (and those of us who buy them) because they’re so good. Years ago, I used to bake them when I worked in restaurants, and they’re called Pithiviers, named for the town in the Loiret (south of Paris) where they allegedly originated.
Galette des Rois
There are two kinds of King Cakes in France; one is layers of puff pastry filled with almond cream, and the other is a circular yeasted cake, more popular in the south of France, festooned with colorful, sticky candied fruit. Although the ones from the south look more festive, there’s something appealing about munching on flaky, buttery puff pastry with a layer of crème d’amandes stuffed inside. (Some use almond cream enriched with a bit of pastry cream, which is easier if you have a bakery, where pastry cream is often on hand.) The good thing about making your own is that you can dial up the almond filling. Plus every year, in addition to extending the period of availability, prices seem to nudge up and I’ve seen some jaw-dropping prices in bakery windows.
Galette des Rois
On the other hand, some bakers get creative and use hazelnut or pistachio flour instead of almond, or perfume their galettes with rose, candied kumquats, and even chocolate. Taking liberties with tradition is a tricky thing in France as it’s not always a good idea to mess with a good thing, but it is tradition to bake a fève (bean) into the tart and whoever gets the bean (preferably a child – and crafty parents have learned to cut around the pieces to make sure a kid gets the trinket!) gets to be the roi (king) for the day and wear a gilded paper crown that bakeries often give with the galettes.
Galette des Rois
Nowadays les fèves come in all shapes, sizes, and materials. Cartoon characters are popular in France, as are French historical or religious figures. And upscale bakeries like Pierre Hermé, Ladurée, and Aoki, have annual fèves that change. Not only is it fun to see them, but some have become quite collectible.
galette des rois
Elsewhere, it isn’t considered a wise idea (ie: hiding things in baked goods) that can be dangerous to young folks if swallowed, so if you want to join the tradition and add a fève, you should be more prudent and use a whole almond or a piece of dried fruit instead. Because who doesn’t want to be king for a day?
(Even those of us who don’t completely enclose all of the filling!)
Galette des rois
When working with puff pastry, it’s important to keep it well-chilled and work quickly when rolling as it tends to get stubborn as it warms up. Keep the second piece in the refrigerator until after you’ve rolled out the first. After rolling, brush off any excess flour. And make sure to seal the edges really well to avoid the filling leaking out. NOTE/UPDATE: Speaking of leaking, every year I get a message from someone whose filling leaked out. It's very important to make sure the edges are well-sealed. Use plenty of water and do your best to ensure that the filling is very well enclosed. I'm unable to answer further questions on that subject as that's the best advice I can give you. Frozen puff pastry can often be found in the freezer section of well-stocked supermarkets. Avoid brand that list fats other than butter in the ingredients for best results. If you don’t want to use alcohol, simply omit it or use a few drops of orange flower water in its place. A few people noted in the comments that some of the butter ran out of the tart during baking. Although I don’t do it, some recipes advise that you can add 2-3 teaspoons of cornstarch to the almond filling, which you are welcome to do as extra insurance.
Almond Filling
1 cup (100g) almond flour
1/2 cup (100g) sugar
pinch salt
zest of 1/2 orange, unsprayed
3 1/2 ounces (100g, 7 tablespoons)) unsalted butter, cubed, at room temperature
2 large eggs, at room temperature
2 teaspoons rum
1/8 teaspoon almond extract
1 pound (450g) puff pastry, divided in two pieces, chilled
a whole piece of almond or candied fruit to be the fève
Glaze
1 egg yolk
1 teaspoon milk
To make the almond filling, in a medium bowl, or in the bowl of a stand mixer, combine the almond flour, sugar, salt, and orange zest. Mash in the butter until it’s completely incorporated. Stir in the eggs one at a time, along with the rum and almond extract. (The mixture may not look completely smooth, which is normal.) Cover and chill.
Line a baking sheet with parchment paper. On lightly floured surface, roll one piece of puff pastry into a circle about 9 1/2-inches (23cm) round. Using a pot lid, plate, or bottom of springform pan as a template, trim the dough into neat circle. Place the dough on the baking sheet.
Cover it with a sheet of parchment paper or plastic film, then roll the other piece of dough into a circle, trim it, and lay it on top. Chill the dough for thirty minutes.
Remove the dough and almond filling from the refrigerator. Slide the second circle of dough and parchment or plastic from pan so that there is only one circle of dough on the parchment lined baking sheet. Spread the almond filling over the center of the dough, leaving a 1-inch (3cm) exposed border. Place an almond or piece of candied fruit to act as the fève (prize) somewhere in the almond filling, if you wish.
Brush water generously around the exposed perimeter of the dough then place the other circle of dough on top of the galette and press down to seal the edges very well. (At this point, you may wish to chill the galette since it’ll be a bit easier to finish and decorate, although it’s not necessary. It can be refrigerated overnight at this point, if you wish.)
To bake the galette, preheat the oven to 375ºF (180ºC.) Flute the sides of the dough (as shown in the photo) and use a paring knife to create a design on top. Stir together the egg yolk with the milk and brush it evenly over the top – avoid getting the glaze on the sides, which will inhibit the pastry from rising at the edges. Use a paring knife to poke 5 holes in the top, to allow steam escape while baking.
Bake for 30 minutes, or until the galette is browned on top and up the sides. (During baking, if the galette puffs up too dramatically in the oven, you may want to poke it once or twice again with a paring knife to release the steam.) Remove from the oven and slide the galette off the baking sheet and onto a cooling rack. The galette will deflate as it cools, which is normal. Serve warm or at room temperature.”
Collège des Bernardins
The Collège of Bernardins, or Collège Saint-Bernard, located no 20, rue de Poissy in the 5th arrondissement of Paris, is a former Cistercian college of the historic University of Paris. Founded by Stephen of Lexington, abbot of Clairvaux, and built from 1248 with the encouragement of Pope Innocent IV, it served until the French Revolution as the residence for the Cistercian monks, students at the University of Paris.
After an overall renovation completed in September 2008, it is now a place for meetings, dialogues, training and culture, offering a rich program of public conferences and symposia, exhibitions, concerts, activities for young people and a theological and biblical studies center. Since 2009, it houses the Académie catholique de France.
It has been the subject of a classification for French historical monuments since 10 February 1871.
Quelques jours de recueillement.
Attentats de Paris. Union.
Je suis allée faire une petite visite à Jaude pour recueillir quelques images des témoignages d'union de coeurs et d'esprits pour les victimes, déposés par des anonymes bienveillants et sincères.
C'est poignant.
J'ai sélectionné pour Flickr les dessins les plus représentatifs et certainement, véritables cris du coeur qui a mal.
Comme si le sang versé, il y en avait beaucoup, par le truchement d'une bougie rouge qui a coulé ici, voulait se stigmatiser sur les mots, les morts encore présents, et qui ont besoin que nous pansions leurs plaies par nos prières et nos messages pendant un certain temps.
Etrange phénomène, mais qui a quelque chose de transcendant, comme Christ en Croix.
Nous devons savoir.
Nous devons affronter.
Nous devons comprendre et aller au-delà de ce sang versé tel le Christ qui l'a accepté pour nous, pour l'amour, afin qu'il se transforme en pardon, en rédemption, en puissance au Ciel, elle invincible, indicible.
Et que tous ces gens deviennent des saints, pour donner à ceux qui restent, ceux qui sont en deuil, ceux qui ont perdu les leurs, l'énergie et la confiance pour continuer.
Ils ne seront pas ensemble, mais pas séparés non plus.
Les morts ne nous abandonnent jamais.
L'amour triomphera toujours.
Il faut regarder Jésus.
Etre avec LUI.
Il prend cela sur LUI.
Tout.
Jamais sans Dieu.
Et nous vaincrons vraiment.
In 1618, the Thirty Years War broke out. But it was not until 1635 that France declared war on the Habsburgs (Spain and Austria) and the Spanish offensive was not long in coming.
The defense of Saint-Tropez in the event of an attack is therefore organized in concert between the military authority and the council of the community...
On June 15, 1637, twenty-one Spanish galleys enter the gulf and head for Saint-Tropez in order to destroy four buildings of the King who came to the port to carry out some repairs. The battle lasts three hours and sees the defeat of the Spaniards who cannot sink the ships of the King of France.
Conscious of the importance of this battle, the Tropezians from July 12, 1637, decided in community council "to thank the Sovereign God for the grace and favor that he bestowed upon us, on the fifteenth day of the month of last June in the morning, for having given us the strength to defend against the attack made on us by twenty-one galleys from Spain, which fought us for about three hours.
On what requires the said council, to wish to deliberate that in the future that day there will be a feast at this place and this will be a general procession in thanksgiving…”
(1637, July 12, Municipal Archives of Saint-Tropez, BB8 f°44V° (excerpt/transcription: Bernard Romagnan, Syndicat Mixte du Golfe de Saint-Tropez, Pays des Maures.
In 1641, the town commissioned three paintings (room of the municipal council) so that the memory of this glorious day is preserved.