Jacqueline Rippert
@jayarchaeo.bsky.social
Archéologue @ INRA | AHM | Préhistoire
Oh yes, you are - right in the same spot! That’s really lovely, and I’m just so glad I could help. You’re very welcome 🌺
June 24, 2025 at 9:47 PM
Oh yes, you are - right in the same spot! That’s really lovely, and I’m just so glad I could help. You’re very welcome 🌺
Photos 1 and 3 appear to be taken from Place de la Constitution in Luxembourg City. You get lovely views over the Pétrusse Valley. In photo 3, what resembles the tower of the Spuerkeess building is faintly visible. That building is on the Bourbon Plateau across the valley, Place de Metz.
June 24, 2025 at 6:32 PM
Photos 1 and 3 appear to be taken from Place de la Constitution in Luxembourg City. You get lovely views over the Pétrusse Valley. In photo 3, what resembles the tower of the Spuerkeess building is faintly visible. That building is on the Bourbon Plateau across the valley, Place de Metz.
Félicitations! Quel beau projet - hâte de suivre cette aventure. Je te souhaite beaucoup de bonheur et de belles énergies dans cette nouvelle étape!
May 14, 2025 at 5:14 PM
Félicitations! Quel beau projet - hâte de suivre cette aventure. Je te souhaite beaucoup de bonheur et de belles énergies dans cette nouvelle étape!
That sounds delicious, you can never go wrong with garlic 😁 Violet artichokes are softer, while the outer leaves on green artichokes can be pretty tough and fibrous.
March 2, 2025 at 2:20 PM
That sounds delicious, you can never go wrong with garlic 😁 Violet artichokes are softer, while the outer leaves on green artichokes can be pretty tough and fibrous.
How did you prepare them?
We cook them whole and then eat them leaf by leaf dipped in a vinaigrette. It takes ages to eat, but that’s how we like it 🇫🇷
You can eat the heart cold with same vinaigrette, warm with melted butter or made into a tapenade. Or top with cheese and mince and bake it 👌🏻
We cook them whole and then eat them leaf by leaf dipped in a vinaigrette. It takes ages to eat, but that’s how we like it 🇫🇷
You can eat the heart cold with same vinaigrette, warm with melted butter or made into a tapenade. Or top with cheese and mince and bake it 👌🏻
March 2, 2025 at 9:05 AM
How did you prepare them?
We cook them whole and then eat them leaf by leaf dipped in a vinaigrette. It takes ages to eat, but that’s how we like it 🇫🇷
You can eat the heart cold with same vinaigrette, warm with melted butter or made into a tapenade. Or top with cheese and mince and bake it 👌🏻
We cook them whole and then eat them leaf by leaf dipped in a vinaigrette. It takes ages to eat, but that’s how we like it 🇫🇷
You can eat the heart cold with same vinaigrette, warm with melted butter or made into a tapenade. Or top with cheese and mince and bake it 👌🏻