Guestbook

Vernonvog

01 Dec 2025 - 10:47 am

More than $100,000 worth of escargots were stolen from a French snail farmer earlier this week, French media reported, leaving the supplier scrambling to replenish its stock in time for the holiday season.
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“This is really not the post that we thought we would write approaching the holidays,” L’Escargot Des Grands Crus wrote in a post on Facebook Tuesday. “We were victims of a burglary and our stock of fresh and frozen snails was stolen.”
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A family business, L’Escargot Des Grands Crus breeds around 350,000 snails annually, preparing the escargots “with the greatest care,” according to its website.
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The snail theft is “a shock, incomprehensible and a real blow for all of the team,” the farm, which is based in Bouzy, northeastern France, said on Facebook.

Overnight from Sunday into Monday, thieves entered the farm undetected and broke into the buildings housing the snails, French public broadcaster France Info reported. Th
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Andrewopivy

01 Dec 2025 - 10:46 am

More than $100,000 worth of escargots were stolen from a French snail farmer earlier this week, French media reported, leaving the supplier scrambling to replenish its stock in time for the holiday season.
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“This is really not the post that we thought we would write approaching the holidays,” L’Escargot Des Grands Crus wrote in a post on Facebook Tuesday. “We were victims of a burglary and our stock of fresh and frozen snails was stolen.”
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A family business, L’Escargot Des Grands Crus breeds around 350,000 snails annually, preparing the escargots “with the greatest care,” according to its website.
kraken актуальные ссылки
The snail theft is “a shock, incomprehensible and a real blow for all of the team,” the farm, which is based in Bouzy, northeastern France, said on Facebook.

Overnight from Sunday into Monday, thieves entered the farm undetected and broke into the buildings housing the snails, French public broadcaster France Info reported. Th
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Jamessaive

01 Dec 2025 - 09:24 am

Ваш дом – ваши правила:
дом из кирпича под ключ цена в московской области
выбирайте, как быстро
хотите заехать
дом одноэтажный 10 на 10
Вы сами решаете, на каком этапе завершить строительство. Дом можно получить в базовой комплектации, подготовленным к чистовой отделке или укомплектованным к заселению
Фиксированные сроки строительства и стоимость по договору для любого варианта готовности.
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Josephgycle

01 Dec 2025 - 08:53 am

If you’re in retail and you’re trying to sell something nobody
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wants to buy anymore, like electric typewriters or video tapes, you’re in a world of hurt,”
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said Cohen, who blames Lampert for the store’s current state.
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“But customers didn’t stop buying circular saws or screwdrivers and hammers or appliances.
If you’re in retail and you sell things people want to buy, your success or failure is entirely
based upon what kind of skill you bring to the table.
He had none.

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Rollandwaize

01 Dec 2025 - 08:51 am

If you’re in retail and you’re trying to sell something nobody
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wants to buy anymore, like electric typewriters or video tapes, you’re in a world of hurt,”
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said Cohen, who blames Lampert for the store’s current state.
кракен ссылка
“But customers didn’t stop buying circular saws or screwdrivers and hammers or appliances.
If you’re in retail and you sell things people want to buy, your success or failure is entirely
based upon what kind of skill you bring to the table.
He had none.

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https://kraken6gf6o4rxewycqwjgfchzgxyfeoj5xafqbfm4vgvyaig2vmxvyd.info

Williamjurdy

01 Dec 2025 - 08:44 am

If you’re in retail and you’re trying to sell something nobody
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wants to buy anymore, like electric typewriters or video tapes, you’re in a world of hurt,”
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said Cohen, who blames Lampert for the store’s current state.
kraken5af44k24fwzohe6fvqfgxfsee4lgydb3ayzkfhlzqhuwlo33ad
“But customers didn’t stop buying circular saws or screwdrivers and hammers or appliances.
If you’re in retail and you sell things people want to buy, your success or failure is entirely
based upon what kind of skill you bring to the table.
He had none.

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https://kraken2trfqodidvlh4aa337cpzfrhdlfldhve5nf7njhumwr7instad1.net

Henrytup

01 Dec 2025 - 07:34 am

Donna Jean Godchaux-MacKay, a soulful mezzo-soprano who provided backing vocals on such 1960s classics as “Suspicious Minds” and “When a Man Loves a Woman” and was a featured singer with the Grateful Dead for much of the 1970s, has died at 78.
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A spokesperson for Godchaux-MacKay confirmed that she died Sunday at Alive Hospice in Nashville after having cancer. Godchaux-McKay and other Grateful Dead members were inducted into the Rock and Roll Hall of Fame in 1994.
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Born Donna Jean Thatcher in Florence, Alabama, she had yet to turn 20 when she became a session performer in nearby Muscle Shoals, where many soul and rhythm and blues hits were recorded, and also was on hand for numerous sessions at the Memphis-based American Sound Studio. Her credits included Elvis Presley’s “Suspicious Minds,” Percy Sledge’s “When a Man Loves a Woman” and songs with Neil Diamond, Boz Scaggs and Cher.
трипскан
In the early 1970s, she and pianist/then-husband Keith Godchaux joined the Grateful Dead and remained with them for several tours and albums, including “Terrapin Station,” “Shakedown Street” and “From the Mars Hotel.” Godchaux appeared on numerous songs, whether joining with Jerry Garcia on “Scarlet Begonias” or writing and taking the lead on “From the Heart of Me.”
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Michaeljar

01 Dec 2025 - 12:35 am

Lying down and vomiting between courses: This is how Ancient Romans would feast
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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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RuTOR forum
Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.

Michaeljar

01 Dec 2025 - 12:34 am

Lying down and vomiting between courses: This is how Ancient Romans would feast
rutor24x7top.to
Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
https://rutordeepeib6lopqoor55gfbnvh2zbsyxqpv5hnjg2qcji2x7sookqd.com
rutor 24
Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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rutor сайт
Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.

Stephenkep

30 Nov 2025 - 11:44 pm

Elusive shipwreck found in Lake Michigan over 100 years after sinking
rutor сайт
A “ghost ship” that sank in Lake Michigan nearly 140 years ago and eluded several search efforts over the past five decades has been found, according to researchers with the Wisconsin Underwater Archeology Association.

The wooden schooner got caught in a storm in the dead of night and went down in September 1886. In the weeks after, a lighthouse keeper reported the ship’s masts breaking the lake surface, and fishermen caught pieces of the vessel in their nets. Still, wreck hunters were unable to track down the ship’s location — until now.
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Earlier this year, a team of researchers with the Wisconsin Underwater Archeology Association and Wisconsin Historical Society located the shipwreck off the coastal town of Baileys Harbor, Wisconsin, the association announced on Sunday.

Named the F.J. King, the ship had become a legend within the Wisconsin wreck hunter community for its elusive nature, said maritime historian Brendon Baillod, principal investigator and project lead of the discovery.

“We really wanted to solve this mystery, and we didn’t expect to,” Baillod told CNN. “(The ship) seemed to have just vanished into thin air. … I actually couldn’t believe we found it.”

The wreck is just one of many that have been found in the Great Lakes in recent years, and there are still hundreds left to be recovered in Lake Michigan alone, according to Baillod.

The ‘ghost ship’
Built in 1867, the F.J. King plied the waters of the Great Lakes for the purpose of trans-lake commerce. The ship transported grains during a time when Wisconsin served as the breadbasket of the United States. The 144-foot-long (44-meter) vessel also carried cargo including iron ore, lumber and more.

The ship had a lucrative 19-year career until that September night when a gale-force wind caused its seams to break apart, according to the announcement. The captain, William Griffin, ordered the crew to evacuate on the ship’s yawl boat, from where they watched the F.J. King sink, bow first.