Aug 5, 2025
The Roses: China or Bengal Rose, 1817–1824. Henry Joseph Redouté (French, 1766–1853), after Bessin (French), Pierre-Joseph Redouté.
Colour stipple with watercolour added by hand.
The Cleveland Museum of Art.
archive.org
Loading...
seen from United States
seen from Türkiye
seen from Türkiye
seen from Netherlands
seen from United States
seen from Netherlands
seen from United States
seen from Philippines
seen from Spain
seen from Latvia
seen from United States
seen from France
seen from United States
seen from Netherlands
seen from India
seen from United States
seen from United States
seen from United States
seen from Italy
seen from Türkiye
The Roses: China or Bengal Rose, 1817–1824. Henry Joseph Redouté (French, 1766–1853), after Bessin (French), Pierre-Joseph Redouté.
Colour stipple with watercolour added by hand.
The Cleveland Museum of Art.
archive.org
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
Free to watch • No registration required • HD streaming
La Cambe (14)
Maison à pans de bois du XVI siècle à BAYEUX #bayeux #pansdebois #ruedescuisiniers #patrimoine #bessin https://www.instagram.com/p/CF49w2FD6DA/?igshid=1v14xhy66vcv0
This morning, after so many years and an honest spelling mistake corrected (N.B. I had only ever heard the name spoken by the baker's wife), I finally found the bread I fell in love with in France as a student: Pain Brié or Normandy's traditional "beaten" bread.
"Pain traditionnel de Normandie originaire du Bessin, à la croûte blonde et à la texture compacte, le pain brié était jadis apprecié des pêcheurs et des gens de mer pour sa longue conservation. En font, de nos jours, le compagnon idéal des plateaux de coquillages et de fruits de mer."
Long forgotten, even in France, Pain Brié is a traditional bread from Normandy. Its name comes from the pounding of the dough, as "brié" is derived from the Old Norman verb brier, meaning "to pound". The preparation includes a long kneading period and a beating of the dough, which tightens it, producing a heavy, yeasted bread with a tight crumb. Once appreciated by fishermen and seafarers for its long conservation. Baked these days, it is an ideal companion for shellfish platters and seafood. Very time consuming and not many bakers in France bake it, therefore not many Frenchmen even know it.
Jour de pluie
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
Free to watch • No registration required • HD streaming
Rando du côté de Fontaine-Henry.
finns blog is now alex's blog !!
FOLLOW!
Cathédrale de BAYEUX #bayeux #cathedralebayeux #bessin #moyenage https://www.instagram.com/p/CF4GejJDsYc/?igshid=zb795dxv3oqz