No. France’s health insurance has many issues, but… I recently had to wait one whole month to get non-urgent jaw surgery at the top hospital in the country. Stayed for a week. It should cost me 50€ or so, including meds and post-op care.

I vote it be burnt.

20k a year? That would be better that what you have now? Sincerly, a non-USAian

English to French. I actually spoke German quite well back then (and loved the language), and found English very meh, but I really wanted to study lit translation and at the time the only graduat program was in an English department… I switched tack, and nowI haven’t used German in 25 years.

So was I :D

Life Tends to Happen indeed. One of its least endearing qualities. What are your languages?

Really? Awesome. You made my day.

Dear Lord. It’s bad. You know how colloquial French says “le sac à Mélanie” instead of “le sac de Mélanie”?* Well, that’s it. La veste à carreaux could be La veste à Caro[line], lowbrow French for La veste de Caro[line]

It can’t be your jacket, since it’s Carreaux/Caro’s jacket.

• It’s one of the most glaring class markers in French. Saying “le sac à Mélanie” marks you as uneducated.

I’ll try to explain if you give me a transcript. Videos are a hard limit for me :)

En train de finir le dernier (?) Locke Lamora. Extrêmement divertissant.

Zébu sounds like J’ai bu with a lisp. (Not really a lisp. Z sound instead of J sound.) “Quand j’ai bu, j’ai plus soif.” (As in Je n’ai plus soif, not I’m more thirsty) / Quand zébu, zébu soif.
Great 3rd grade joke.

Lacking teats, they sweat milk to feed their babies. And their left ovary is non-functional.

Joined, thanks!

What? Where? Nice!

I do too, but it’s because I can’t hear that well and I subconsciously supplement hearing with some lip-reading.

And fermenting is the safest preserving method I know! Clean jar, water+salt (look up how much), you’re good.
As for the difference it made… Hard to explain. I feel fuller after eating fermented veggies instead of raw or cooked. More energetic.
When I don’t for a while (vacation…), my poop is less regular and more crappy-looking. I never feel like I’ve pooped it all.
As for fermented drinks (home-made kombucha), they hit the spot the way soda or store-bought drinks never do.
I’d say there’s the same difference between a regular diet and a fermentation-heavy diet than between a Happy Meal and a hamburger from a nice restaurant. At least for me.
Of course, it might all be in my head just because I enjoy the process and the taste so much, and because all those jars of goodness add so much depth to any meal I cook. But hey.

Yup. Cleaning and prepping a bunch of leek and two dozens carrots, then making apple pie from scratch, for a nice dinner every night? No way. Spending two weekends canning each season, then eating lovely food all year round? Bliss.

Basic cheese melt when I don’t feel like cooking? Depressing. Cheese melt with fermented squash, pickled red onions, and my neighbor’s cured wild boar ham? Luxury.

Two years ago I started fermenting vegetables from my garden and eating them several times a week. The difference has been striking.

France: never seen a bottle IRL. Used to be blister packs, and if you needed 21 pills but they came in packs of 20, you got 19 too many and they lived forever in your medicine cabinet.

Now pharmacists are allowed to open packs of antibiotic pills and only dispense the exact number you need, and pics like the OP can happen. Most pharmacies don’t do it though.

I use molds to ferment vegetables (think sauerkraut, but with squash, or cauliflower, or fennel, or leek…), to make soda (kombucha, often with apples or blackberry), to bake bread.
Coffee beans are fermented, too. And many other foodstuff.
Bacterias are our best friends. So tasty.