magnifier661
B-A-N-A-N-A-S!
- Joined
- Oct 2, 2009
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Congrats! Looks like fun. What's the deal with the padlocks?
congrats, glad things went well, welcome home.The tradition has been in Paris for over 60 years. There is a specific bridge that runs toward the Louvre "used to be the kings palace". That bridge allows people to place a lock to advertise their love. The government will not take them down; so your commitment to each other stays on the bridge forever.
Did you take a photo with your jacket unzipped to better show your Blazer shirt? It would be great to see you on the "Where In The World" segment next season. I'm sure HCP could bump you to the front of the line.
there are a bunch of these all over europe.
basically, you write your name on the lock, lock it on the bridge and throw the key into the river.
congrats, glad things went well, welcome home.
That being said, I have a lock on that bridge as well, but we broke up years ago. Nobody ever goes back to take the lock down when things don't go so well.
ARE THOSE PATENT LEATHER PRADAS?
:MARIS61:
Mags, at which hotel did you stay? At which restaurants did you eat? Did you venture outside of Paris?
How did you know?
Pressed duck (French: Canard à la presse, Caneton à la presse, Caneton Tour d'Argent, or canard au sang) is a traditional French dish. The complex dish was developed in the 19th Century[1] in the Tour d'Argent restaurant in Paris, France, and consists of various parts of a duck served in a sauce of its blood and bone marrow, which is extracted by way of a press. It has been considered "the height of elegance."[2]
Contents
First, a duck (preferably young and plump[3] and from Rouen) is strangled to retain its blood. The duck is then partially roasted. Its liver is ground and seasoned, then the legs and breast are removed.
The remaining carcass (including other meat, bones, and skin) is then put in a specially-designed press, similar to a wine press. Pressure is then applied to extract duck blood and other juices from the carcass. The extract is thickened and flavoured with the duck's liver, butter, and cognac, and then combined with the breast to finish cooking.
Sauce
Other ingredients that may be added to the sauce include foie gras, port wine, Madeira wine, and lemon. The breast is sliced and served with the sauce in a first serving; the legs are broiled and served as the next course.[4]
how many days do you need to be back before we start debating the meaning of life?

I have same shoes in all black.
Yeah so many people think they are Jordan's. they are my favorite shoe
how was La Duree? how much did a macaroon cost? how about one of those coffees?
yeah, mine too. so comfortable and lasted me 5 years of abuse and still look really nice. mine i can pass for dressy shoes so i can wear them in vegas clubs, etc.
La duree? I'm not sure I went to that. Macaroons were $4 euro each. The coffees are $3.5 euros.
