1. Convalescence en Forêt


    from ged1 / Added

    605 Plays / / 2 Comments

    Une petite sélection de passages en forêt de Fontainebleau: -" " 7b au Calvaire - Turbolax au Rocher du Mauvais Passage - Rababoum au Maunoury - La piste aux étoiles à Franchard Isatis - Peter Pan au Rocher du Mauvais Passage - Pensées cachées à Franchard Cuisinière - Irréversible au Maunoury Musique: Irma - That line

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    • petit week-end à bleau avec, Virginie, Belette, kiki, moi même et 2 guests


      from zealux / Added

      177 Plays / / 2 Comments

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      • Une aprem à Cuisinière


        from Côme Dessaux / Added

        299 Plays / / 0 Comments

        Les croix: Edouard: Entorse & Mouton à 5 pattes Côme: Beatle Juice & Chatterton

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        • Fontainebleau October 2011


          from Benjamin Cottin / Added

          242 Plays / / 0 Comments

          My first trip to the forest, with sends from Hebson, Ally, Sully, the Jesus roux and me...

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          • Preserved Meyer Lemons


            from Apricot Moon / Added

            2,163 Plays / / 0 Comments

            In the Upper Midwest, Meyer lemons tend to make an appearance in stores around the end of November, sometimes sticking around as late as March. The fruit is a little sweeter and more aromatic than regular lemons, with a much thinner rind. When 'preserved' in salt, it becomes a delicious lemony pickle, a common ingredient in North African cooking. Paula Wolfert's is the most frequently cited recipe, but there are many websites that offer step-by-step instructions, with slight variations, for preparing preserved Meyer lemons. This video provides a condensed visual overview, hopefully giving you a sense of how flexible the process can be. There are only four critical components: Meyer lemons, a lot of salt, glass jars, and a knife. The smaller the fruit segments, the quicker the pickling. If you're really in a hurry, Mark Bittman's 'quick' version can be ready in a matter of hours. We're already planning a few short cooking videos that will feature preserved Meyer lemons as an ingredient or optional garnish. Check back soon. Apricot Moon is an online cooking video series produced by siblings Ingrid Greenfield and Jack Whaley. fine cooking by Ingrid video and music by Jack Whaley www.jackwhaleymedia.com

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            • Après-midi d'hiver...


              from ged1 / Added

              630 Plays / / 3 Comments

              Un bel après-midi d'hiver, des conditions parfaites pour passer un bon moment et faire de bien belles croix. Musique: Irma et Tété - Hey ya. Grimpeur: Rémi Périnet.

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              • Franchard


                from ged1 / Added

                605 Plays / / 4 Comments

                Quelques passages, bien connus, réalisés avant "l'épisode ski" des vacances de Février. Pour ma part, pas évident que je puisse re-grimper d'un moment (entorse rupture du croisé… les joies du ski!) donc je vais savourer cette croix. Blocs: Miséricorde - Franchard Cuisinière Tailleur de mensonges - Franchard Meyer Petite Folie - Franchard - Cuisinière Grimpeurs: Thomas Collignon - Fx Joubert - Rémi Périnet - Gérald Coste. Musique: Bedrockk - Moving Motion

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                • Karma & La Chose @ Gérald


                  from tejrom / Added

                  4,180 Plays / / 3 Comments

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                  • Rosemary Gin Fizzy (with Pomegranate)


                    from Apricot Moon / Added

                    2,992 Plays / / 0 Comments

                    We don't claim to be mixologists; these days, we're just looking for any little spark to brighten our slow trudge through the dark Midwestern winter, and The Fizz cocktail genre offers a classic, reliably tasty base for amateurs like us to "enhance" with other flavors. Our take on the Rosemary Gin Fizz actually began as an attempt to sloppily recreate the flavor profile of an incredible Rosemary Tom Collins I once had at The Whistler (http://whistlerchicago.com) in Chicago. Those guys are fastidious magicians, but this combination of ingredients can support imprecision and we encourage you to add everything 'to taste.' Rosemary Gin Fizzy (1 serving): 2 oz of gin, more or less 1-2 tablespoons of fresh lemon juice 1 tablespoon of rosemary simple syrup club soda - the bubblier the better! pomegranate seeds rosemary sprig and twist of lemon to garnish Rosemary simple syrup: 1 cup of sugar 1 cup of water 2-4 sprigs of fresh rosemary Combine equal parts sugar and water in a pan over medium-high heat, and stir until sugar dissolves. Add the rosemary, bring the mixture to a full boil, then turn down the heat and simmer for one or two minutes. Remove the pan from heat and let the syrup cool before straining out the rosemary. Video by Jack Whaley Mixology by Ingrid Music: 'Doodlin' by Art Blakey and the Jazz Messengers (https://itunes.apple.com/us/album/the-best-of-ken-burns-jazz/id186304325)

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                    • bizarre,bizarre.


                      from SEB / Added

                      123 Plays / / 0 Comments

                      Suite à des essais infructeux dans karma, nous avons décidé de griller les dernières cartouches dans le 7a juste à gauche sur le même bloc .

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