The practice stinks.
So sorry you missed that deadline on the driver's license. I came from a State (Texas) that has that exchange agreement, but like you noted, it has to be done in the first year of a long-term visa (or is it 18 months, I forget). I started it last summer online, then got stumped for a bit on the photo (since I found out you can do a digital photo through certain photo booths that gives you a number you put into the website to take care of the photo requirement). Finally, I finished it up last November/December, but stupidly got the French translation of my driver's license done on a picture of my previous license (which was expired), and had to get it translated again this time with the correct images (front and back). Then they wanted me to do the license history again because they thought it was for the expired license, so I uploaded a very apologetic letter explaining what I did. Then tout à fait, a few days later it said it was approved (but that I needed to mail them my Texas license to finalise the exchange), and about 3 weeks later I got my shiny new license... which I have yet to use. Found out you can't even use it as an ID at the post office to pick up packages! Bof. Well, I'll probably eventually buy a car, so at least the license part is done. For anyone wanting to do the exchange, give yourself plenty of time, even without delays it'll probably take at least 3 months from beginning to end, if not more (I was advised that it's more often 6 months). One nice thing though, once it's in process, you can use your current license until you get the new one, even if it goes past that one-year deadline. Once you mail in your currently license, you can download and print an attestation that you are a legal driver, complete with said digital photo affixed. Glad I was able to avoid that minimum 1600-euro class and what must be a nerve-wracking test!
Curds? Funny you should write that, I just had occasion to figure that out, but it was for regular curds (Lait caillé) rather than lemon curd. I don't know if any French people would call the lemon version Citron caillé or not, will have to remember to ask. Or maybe they just have an entirely different word/concept for it when it's not milk.
appointment trader = rant
Dirt Candy is fun!
I believe the expression for "lemon curd" in French might be "crème au citron" David.
David, I think I'm missing part of your newsletter. I noticed someone commenting on the TM by your name at the end, but I don't have that. I also notice there isn't the "Links I'm Liking" at the end. The version I have ends with you saying you're not interested in tackling your French driving license yet. Was that the end of the newsletter?
Another great newsletter filled with fun facts! Thanks again
Nope, Crispy salty fries or why bother 🍟
Only exception Culver's (Wisconsin based franchise) made fresh to order fastish food....their potatoes are thicker crinkle cut and very potatoey with a thin crisp edges
Last Spring I purchased a Meyer Lemon , Red Finger Lime and an Australian Red Lime plant; can't say tree as they were very small mail order(Logee's). The Meyer Lemon flowered(heavenly scented my back garden). Three flowers turned into fruit, lost two of them to the cat which thought they were fun to swat. The last one is just turning yellow now🤩
I used an orchid stake and clip to prop stem and prevent it from being a cat toy😜
Super excited to make a cocktail with 🍋.
How do roast your chicken ... I grill mine with apple wood charcoal 🍗
In Washington, DC restaurants are now adding fees to the bill above and beyond Tax and tips. Where will it end?
Paying someone to hold our reservation is outrageous! Another cost added to the already high cost of restaurants.
Agreed, we shouldn’t be paying a third party for reservations. I find it appalling that so many people monetize basic services and courtesies. People would likely feel that “no-showing” was ok because money exchanged hands (though not going to the the restaurant).
Just loving the newsletter. I'll be in Paris for two weeks in Sept/Oct and can't wait.
Would love to return to Paris. It’s been too long!
Very fun to read! Dreaming now of France...
Thinking like the restaurant owner, people making reservations for resale is going to result in more no shows for reservations. That means the restaurant losses money. The result is either require a card deposit for holding a reservation, or stop taking reservations. Card deposits, especially AMEX, can easily be reversed by the card holder. Banning reservations after one or more cancellations just leads to fake reservations. A wonderful study of a few bad actors abusing social norms.
I agree with you about fries - no on the soggy ones :) I also can't understand things like poutine and nacho fries. I accept that other people love them, but they are not for me!