Cva Wolf/tighten Stock

Blazers: Fernando Mañas

Although I was embarrassed to post pictures of me with my clothes closet of you have asked me many times and here you have some with the new spring collection. My favorite photographer Fernando Mañas has made me in the neighborhood of the Salesians. I think Fernando is the best of street style photographer English, I love the pictures you always do, do not miss his blog http://blogs.telecinco.es/chictoochic

My favorite piece of spring the blazer, I wear it all, with military boots with bows shorts, pants harem zebra-striped skirts ..... ec The blazers of these photos are from McQueen and Paul and Joe.

Difference Between Ingrown Hair Herpes

Gelu heroic, half bitter orange

image: Vania Elettra Tam

Gelu, half bitter orange

I made an apple pie with the recipe she gave me her mother and that was more convoluted than the one I used regularly and had cut out of a fashion magazine at the hairdressers. And not because he had put arsenic and gave me a little cut knocking on the neighbor and ask, "Did not you have a bit of arsenic there? Is that I forgot to bring when I went to purchase. "Among other things, also because I have no neighbors. In the apartment next door lives a man too old, hateful and grumpy in the top three young men and students-that they say they constantly put Ramazozoti Eros discs, something weird, and below a transvestite, in the morning you find him and a guy in sweat pants, rough and tacky as everyone else in the neighborhood, and at night is a aunt with red hair heels and painted like a door. must earn a bundle because the only calls super loin sirloin Iberian eight thousand per kilo.
out in the news reports of women put poison in the food they give their husbands a little each time, until the palm. I do not I join the scheme. I'd rather just do it. A slice of truffle cake with hemlock and hala! the wake directly. Other times I think is even better asphyxiation. When I see Eusebio asleep on the couch watching TV to broadcast one of the eight 1500 football matches, do not think "what is mono and peaceful sleep." No. I think, "How easy it would put a garbage bag on the head and the neck tie it with eight laps of tape and their heads would be in the right place: the trash bag." The trouble is, so I dare not do, nothing else-I do not know how to hold hands and prevent me choke, or worse, to remove the bag himself.

In the morning I hear whistling in the bathroom while shaving. I'm cutting slices of bread for toasting with a long cuhillo saw. Always Bésame mucho whistles, with trills and flourishes, and I get really sick, I have to fight the knife you want to go alone to slice the throat of one or more slashes, serrated blades that give a lot of game.

thousands constantly think of ways to end Eusebio. At first I scolded myself and said: "By God, what a donkey I am, what bad person, and besides, you'll see as you know Eusebio you plan to kill him. "And he got thinking about something else, and distracted me going Simago cuts and bought three pairs of socks for the price of one and lipsticks expired.

Gradually, I realized that Eusebio had no idea what was going through my head. So I thought to kill him without stopping, even in front of him. at all hours.

It has become my favorite pastime.

Carmen Rico-Godoy

Cut alone and (poor) milk

Yaz As Morning After Pill

Le Bouillon Chartier, an iconic workman

Le Bouillon Chartier , an iconic workman

Faubourg Montmartre, 7

After several days "missing" hot currando to back, back today with something special and I'm going in handy.

Today I speak the first specific restaurant workers.

Your name, you say? Le Bouillon Chartier

And where is it?, As neither more nor less than in Montmartre.

But wait, now expected to tell you more.

.
Open to the public for the first time in l890 in the middle of the din and clatter own working area of \u200b\u200bMontmartre, the Bouillon Chartier, originally "Le Buillon " (in stock) is one of the icons of Paris that you can not miss if you like this to know where things come from.

Image: Marko Stupar

In Paris busy and growing, in which factories were everywhere, and in full Art Nouveau era, if indeed something was missing was a food place where all that working people could come to take a little break for lunch and, of course, as we are: eating at an affordable price, the thing is Shagged mu, Nah, you see, and'm not in a spending ...

said than done!, Only had to ask, man.

Following the idea invented in 1860 by the butcher Pierre-Louis Duval to create a series of bars, pardon, which would give a hot meal (steak and broth) at great price to the workers in the market area (and that after its stock number 200 became a series of chain restaurants for workers, and always called " Bouillons "), before that, as I say, Edouard Camille Chartier were removed from the sleeve a place that was just that.

But he also had something else ... A typical decoration of the moment that has kept the place as a place to visit and symbol-icon Belle Epoque.

Because ... would be for other workers, and cheap, too ... but everyone likes to be in a classy, \u200b\u200bno? That is the crux of the success !

delighted iron columns at the very Eiffel , paneled walls, large mirrors and great lighting balloons make Amber Chartier Buillon , two floors, stained glass ceilings and huge glass room with capacity for 300 people,

with tables anchored to the ground by forging their feet and surrounded by wooden chairs, an unforgettable place, although access to it, yes, from a place that might go unnoticed at first glance, it is a yard efificio, mondo and lirondo-but-charming in the street.

original Dressed in an impeccable suit and white apron, black vest pockets plump, circulating full speed (the waiters, not the vest) between din while giving the slip to the old cabinet drawers numbered where the workers themselves, once they were regulars, went to pick up and leave their napkins, waiters bring and carry with salt soups and broths typical restaurant (ie: the famous Buillon was a broth of vegetables and meat) almost almost before your reverend plantifiques buttocks on the seat in a restaurant, eye to the data: no reservations.

your arrival and standing in line, like any self-respecting worker quisqui without favoritism.
.

first come, before you feel, yes, provided you arrive before 22:00, when they shelved.

The food itself is no frills, typical dishes are simple but well prepared they usually open for the famous soup and finish for instance with a rum babas with whipped cream, so typical Paris (what we commonly known here as: drunks)

.

But still, the place is a landmark, and well worth visiting

So you know, if you're thinking of going to give you one volt by Paris, as the Bouillon Chartier could be a place to come to visit.