Some celebrations in France

november, the 11th

ON NOVEMBER 11th, WE CELEBRATE THE END OF WWI, IN 1918. THE FRENCH, THE ENGLISH SIGNED AN ARMISTICE WITH THE GERMANS.

EACH YEAR, NOVEMBER 18th IS A BANK HOLIDAY AND WE HAVE MILITARY PARADE AND VISIT TO THE SOLDIERS CEMETERIES.

THE LAST SOLDIER FROM THAT WAR DIED IN 2010

FRENCH PRESIDENT SARKOZY WITH ANGELA MERKEL FROM GERMANY AT THE ARC DE TRIOMPHE IN 2009.

 

THERE IS A TYPICAL FRENCH MONUMENT TO THE DEAD SOLDIERS IN EACH TOWN AND VILLAGE.

FRENCH POILUS (IT MEANS HAIRY), IN 1918. WE USED TO CALL THEM POILUS BECAUSE THEY COULDN'T SHAVE IN THE TRENCHES.

July, The 14th

July, 14th 1789: Assault of the Bastille prison by the people of Paris

 

The eiffel tower on july 2009

 

Parade on the Champs Elysées

FIREWORKS TO CELEBRATE THE NATIONAL DAY

 

PLACE DE LA BASTILLE TODAY, THE PRISON HAS BEEN DEMOLISHED

 

LA CHANDELEUR (CANDLEMAS)

  The Presentation of Jesus at the Temple, which falls on 2 February, celebrates an early episode in the life of Jesus. In the Eastern Orthodox Church and some Eastern Catholic Churches, it is one of the twelve Great Feasts, and is sometimes called Hypapante (lit., 'Meeting' in Greek).

Other traditional names include Candlemas, the Feast of the Purification of the Virgin, and the Meeting of the Lord.

  In some Western liturgical churches, Vespers (or Compline) on the Feast of the Presentation marks the end of the Epiphany season.

  In France, Candlemas (French: La Chandeleur) is celebrated with crêpes, which must be eaten only after eight p.m. If the cook can flip a crêpe while holding a coin in the other hand, the family is assured of prosperity throughout the coming year.

Ingredients

·  1 cup all-purpose flour

·  1 teaspoon white sugar

·  1/4 teaspoon salt

·  3 eggs

·  2 cups milk

·  2 tablespoons butter, melted

Directions

Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

CRÊPES DRESSING

We usually drink apple cider with crêpes.

Chocolate Crêpe->