This year’s Fête du Travail (Labor Day) was extra special for two reasons:

• the local Cercle des Amis was celebrating their 140 year birthday, known for playing “boules carrés”   (video link)
• the main village square’s six-month long renovation had just been completed & in the nick of time!

Flowers were proudly displayed…

I'm a dessert whore. If it has sugar in or on it, I'm there. Rather, you can bet I'm eating it. So when I found myself in New Orleans recently you can bet your beignet I headed straight to Café Du Monde for their (world?) famous deep fried dough and coffee pairing.

Luckily for me, the experience lived up to its lofty reputation.

The only way to eat these famous morsels of carbohydrate goodness is piping hot and…

Beijing by Motorcycle Side-car

Frenchman, Yves du Parc, Vice President and General Manager of Beijing Sideways, parked his motorcycle on the street and showed up on time (no traffic jams for the motor bike) to meet me at my hotel. He sized my helmet and adjusted my lap belt in the side car of his “Chang…

As a former art gallery director, a visit to Paris would not have been complete without a visit to the Louvre. Yet, when I finally arrived at this world renowned museum and saw the lines, I balked. I had three days in Paris. There was no way I wanted to spend my time in a queue!

Read more here --

http://insidejourneys.com/day-2-paris-the-louvre/

There‘s a science and an art and to making cheese. And it’s precisely this combination of precision and love that makes cheese the perfect food for the Swiss to produce. And it’s not just the variety of cheese that is mind boggling. The Swiss have found a number of ways to melt, combine, fry, cook and enjoy cheese.

So how do I love my cheese? Let me count the ways…

Continue reading on…

2 days ago, I found an amazing website about self improvementand there’s an article about travelling that you must…