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Updated: May 25, 2025
A young Swiss student, who in the madness of his passion for beetle-hunting had spent fifteen days in a small châlet at Anzeindaz, sleeping each night on the hay, gave me, some time since, a list of the various foods on which he lived and grew fat. The following is the carte, as he arranged it: Viandes. Vins. Du séret. Du lait de vache. Du caillé. Du lait froid. Du beurre. Du lait de chèvre.
However, I have enough of being bored on the ministers' bench; here I may play. How do, la Chevre! Good morning, little kid," and he took his daughter round the neck, kissed her, and made her sit on his knee, resting her head on his shoulder, that he might feel her soft golden hair against his cheek. "He is tired and worried," said his wife to herself. "I shall only worry him more. I will wait.
Du fromage gras. Petit lait. Du fromage mi-gras. De la crême. Du fromage maigre. Du lait de beurre. Tome de vache. Petit lait de chèvre. Tome de chèvre. Pour les Cochons. Du lait gâté. Cuite. Some of the solids and fluids in the earlier part of this carte we felt tolerably sure of finding at the maire's châlet, and accordingly any amount of cream and séret proved to be forthcoming.
But his mode of reasoning was not to my taste; the more so as I saw five or six large grains of powder on one of his cheeks, which had entered deeply, and as he explained to me that they came from a shot which a Russian fired almost under his nose, such a life disgusted me more and more, and as several days had already passed without news, I began to think they had forgotten me, as they did Jacob, of Chèvre Hof, of whose extraordinary luck every one yet talks.
Mo reached for a baguette of French bread and broke it sharply. Joe took a piece and investigated the cheese. "Chevre?" "Yes." "Finest kind. Yummy salad." Fresh olive oil, Manoa lettuce, avocado, scallions, a hint of lime or maybe Meyer lemon delicious with the crusty bread. "Vino?" She nodded and he poured them each a glass of Sauvignon Blanc from a half empty bottle.
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