Het fotorolletje revisited

Image result for argos vpro

Een Dutchbatter maakte foto’s van oorlogsmisdaden door de Serviërs in Srebrenica . Een belangrijke fotorolletje dat werd veilig gesteld door de militaire inlichtingendienst, maar vervolgens verprutst in het laboratorium van de marine. Argos sprak twintig jaar later opnieuw met alle hoofdrolspelers in dit verhaal: Ron Rutten, die de foto’s maakte, Henk van Boetzelaer, de laborant in het fotolab die de fout maakte en zijn chef, Arie Bleumink, chef van de inlichtingendienst en Peter Rutten, de recherche-chef van de marechaussee, die de zaak destijds onderzocht.
Hoe kijken zij er op terug? Is het rolletje per ongeluk mislukt of is het met opzet verknoeid?

Argos over een te fantastisch verhaal.; Presentatie: Max van Weezel.


Bouillon Restaurants

In France, a bouillon is a traditional (late 19th or early 20th century), spacious restaurant that usually serves traditional French cuisine, in particular a Bouillon (broth) which has provided the name for this class of restaurants. When invented, the concept was to serve good quality food fast and at affordable prices. And in more than a century, not much has changed. Today, the buildings of some bouillons are listed historical monuments.

The first bouillons appeared in 1855 thanks to an astute butcher, Pierre Louis Duval. He proposed a single dish of meat and a bouillon (soup/stock) to the workers of the market halls. In 1900, nearly two hundred and fifty bouillons could be found in Paris. They became the first popular chain of restaurants. Some other bouillons, more “upper-class”, offered a reading room or some entertainment.

Meanwhile, the charm of Art Nouveau spread through Europe, in architecture, furniture and decoration. The various World’s Fairs in Paris 1878, 1889, and 1900, accelerated its influence and the restaurants followed the trend. In 1903, the first Bouillon Gandon-Duval opened in an old restaurant converted by the owner and architect Edouard Fournier. In 1904, another bouillon with a luxurious Art Nouveau decoration was opened on Boulevard Saint-Germain. The architect was Jean-Marie Bouvier. Today, it accommodates the restaurant “Le Vagende” which is no bouillon.

It was with Louis Trezel that Edouard Chartier opened two further Bouillons Chartier in 1906: the Grand Bouillon Camille Chartier on Racine Street and the Bouillon Edouard Chartier on Montparnasse Boulevard. These restaurants showed the so characteristic Art Nouveau style : carved wood and ceramics, with mirrors and glass paintings. Nowadays in Paris, only a few authentic bouillons remain, such as the one of the Faubourg-Montmartre and in particular the one in Racine Street which has the most baroque style of Art Nouveau.

Until 1926, Camille Chartier remained the owner of the place. After being called Bouillon Ollé and Joussot, it was Mrs Launois who kept the restaurant until 1956. The following purchaser sold the goodwill to the University of Paris which opened there a restaurant for the staff of the Sorbonne from 1962 until 1993. The major part of the decoration survived but the restaurant did not benefit from the special care allotted to luxurious restaurants.

The complete renovation of the Bouillon Racine took place in 1996 thanks to the Compagnons du Tour de France. It then called upon old expertise of almost lost techniques and skills. Bevelled mirrors, painted opalines, stained glass, carved woodworks, marble mosaics and gold-leaf lettering provide the public with the pleasure of a rich place, as much by its beauty as by its conviviality. It was subsequently classified as an Historic Building.

Popular culture

See also; Chez Chartier

Video; Chartier restaurant Paris (French); Books; Matthieu Flory/Clémentine Forissier: Restaurants, brasseries et bistrots parisiens. Editions Ereme, Paris 2007, pp. 82–85, ISBN 9782915337471; and; Jean Colson/Marie-Christine Lauroa (Eds.): Dictionnaire des monuments de Paris. Editions Hervas, Paris 2003, ISBN 2-84334-001-2 


1) French Ministry of Culture and Communication – Historic monuments Reference PA00088899 (Base Mérimée) – Bouillon Chartier, 7 rue du Faubourg-Montmartre; 2) French Ministry of Culture and Communication – Historic monuments Reference PA00086515 (Base Mérimée) – Chez Julien (formerly, a Bouillon Chartier), 16 rue du Faubourg-Saint-Denis; 3) French Ministry of Culture and Communication – Historic monuments Reference PA00088661 (Base Mérimée) – Le Vagenende (formerly, a Bouillon Chartier), 142 boulevard Saint-Germain; 4) French Ministry of Culture and Communication – Historic monuments Reference PA00088667 (Base Mérimée) – Bouillon Racine, 3 rue Racine; 5) French Ministry of Culture and Communication – Historic monuments Reference PA00088659 (Base Mérimée) – Bistrot de la Gare (formerly, Restaurant Rougeot), 59 boulevard du Montparnasse; 6) La vengeance du Juif, L’Ouest-Éclair, 27 May 1926, p.3: External links; Restaurant Chartier; Bouillon Racine; Le Grand Colbert; Restaurant le Court-Bouillon; Au Bouillon Normand; Bouillon Bilk; Restaurant Le Vagenende.

Article by: ASEAN blogger.

ABOUT: the OPERA “Giulio Cesare” act 1

After the overture, the entire cast, except Giulio Cesare, gathers on stage for the opening chorus. (Chorus: Viva, viva il nostro Alcide). Giulio Cesare and his victorious troops arrive on the banks of the River Nile after defeating Pompeo’s forces. (Aria: Presti omai l’Egizia terra). 

FORMAT-1Pompeo’s second wife, Cornelia, begs for mercy for her husband’s life. Cesare agrees, but on the condition that Pompeo must see him in person. Achilla, the leader of the Egyptian army, presents Cesare with a casket containing Pompeo’s head. It is a token of support from Tolomeo, the co-ruler of Egypt (together with Cleopatra, his sister). Cornelia faints, and Cesare is furious about Tolomeo’s cruelty. (Aria: Empio, dirò, tu sei). 

Cesare’s assistant, Curio, offers to avenge Cornelia, hoping that she will fall for him and marry him. Cornelia rejects the offer in grief, saying that another death would not relieve her pain. (Aria: Priva, son d’ogni conforto). Sesto, son of Cornelia and Pompeo, swears to take revenge for his father’s death. (Aria: Svegliatevi nel core). 

Cleopatra decides to use her charm to seduce Cesare. (Aria: Non disperar, chi sà?) Achilla brings the news to Tolomeo that Cesare was furious over the murder of Pompeo. Tolomeo swears to kill Cesare to protect his rule of the kingdom. (Aria: L’empio, sleale, indegno). Cleopatra (in disguise) goes to meet Cesare in his camp hoping that he will support her as the queen of Egypt. 

Cesare is amazed by her beauty. (Aria: Non è si vago e bello). Nireno notes that the seduction was successful. (Aria: Tutto può donna vezzosa). Meanwhile, Cornelia continues to mourn the loss of her husband. (Arioso: Nel tuo seno, amico sasso). Cornelia prepares to kill Tolomeo to avenge Pompeo’s death, but is stopped by Sesto, who promises to do it instead. Cesare, Cornelia and Sesto go to the Egyptian palace to meet Tolomeo. (Aria: Cara speme, questo core). Cleopatra now believes that as she has turned Cesare, Cornelia and Sesto against Tolomeo successfully, the scales are tipped in her favour. (Aria: Tu la mia stella sei). Cesare meets Tolomeo, who offers him a room in the royal apartments, though Cesare tells Curio that he expects Tolomeo to betray him. (Aria: Va tacito e nascosto). Tolomeo is fascinated by Cornelia’s beauty but has promised Achilla that he could have her. (Aria: Tu sei il cor di questo core). Sesto attempts to challenge Tolomeo, but is unsuccessful. When Cornelia rejects Achilla, he orders the soldiers to arrest Sesto. (Duet: Son nata a lagrimar).

Growing Mint

Growing Mint: Tips at a Glance

  • Type = Edible herb
  • Lifespan = Perennial
  • USDA Zones = 3-11
  • Light = Sun or shade
  • Water = Well-drained soil
  • Care = Thrives on neglect
  • Design Tip = Container plant
  • Companions = Herbs, annuals
  • Peak Season = Summer


Mint: A Field Guide

Mint is the beginner’s best friend: this aromatic herb will thrive in sun or shade, will grow with little water and less attention, and will come back year after year.

But mint does have a dark side: its strong root system can be invasive, so corral it in a container if you don’t have space for it to roam. Among our favorite Mentha cultivars (we like to brew tisanes with the plant’s fresh leaves) are potent Moroccan mint (M. spicata var. crispa), sweet spearmint (M. spicata ‘Spearmint’ ), and citrus-y pineapple mint (M. suaveolens ‘Variegata’). See more of our favorites in our guide to Mints: 9 Favorites for a Cook’s Garden.

If mint is running rampant in your garden, remember: It’s easy to turn fresh mint leaves into dried mint. All you have to do is tie a string around a small bundle of mint stems and leave it in the open air for a week or two




De laatste tijd ben ik volop bezig om te leren experimenteren met zelfgemaakte kruidenmixen. Vandaag laat ik bijvoorbeeld zien hoe u zelf viskruiden kunt maken. De viskruiden kun zijn onder meer te gebruiken om bijvoorbeeld zalm, tilapia of schol op smaak te brengen. De vis kan vervolgens worden gebakken in de pan of gegaard in de oven.

Gebruik circa 1 theelepel van de kruidenmix per visfilet
Tijd: 5 min.


  • 2 el peterselie
  • halve tl zout
  • halve tl zwarte peper
  • halve tl knoflookpoeder
  • snufje cayennepeper
  • 1 el paprikapoeder
  • halve tl nootmuskaat

Tip: ook lekker met gedroogde dille.

Meng alle kruiden in een bakje met elkaar en bewaar de kruidenmix in een potje.

Op zoek naar meer recepten voor kruidenmixen? Bekijk bijvoorbeeld andere kruidenmixen recepten op de web-site “Lekker & Simpel“.




DRY-flowers: Achillea

From Wikipedia, the free encyclopedia – Type species; Achillea millefoliumAchillea is a group of flowering plants in the family Asteraceae described as a genus by Linnaeus in 1753. The genus was named after the Greek mythological character Achilles. According to legend, Achilles’ soldiers used yarrow to treat their wounds, hence some of its common names such as allheal and bloodwort.

The genus is native primarily to Europe, temperate areas of Asia, and North America. The common name “yarrow” is usually applied to Achillea millefolium, but may also be used for other species within the genus. These plants typically have frilly, hairy, aromatic leaves. The plants show large, flat clusters of small flowers at the top of the stem. The flowers can be white, yellow, orange, pink or red and are generally visited by many insects, and are thus characterised by a generalised pollination system.



A decadent and beautiful sugar scrub made with coconut oil and white sugar.

It will leave your skin smelling great but looking and feeling even better!

  1. Mix the beautifully simple ingredients
  2. Store at room temperature or refrigerate to replenish sun kissed skin



Have you ever received roses that were stunningly gorgeous, only to be sad when they age? Well, I found the perfect solution to making our favorite rose bouquet last a little longer!

Baby Rose Sugar Scrub.

With just a few simple and inexpensive ingredients, a food processor, a pretty jar, and a few rose petals, you can make a beautiful DIY gift for yourself or for somebody you love!

For this DIY sugar scrub recipe, you will need:

  • 1.5 cups of plain white sugar
  • 1/4 cup of baby oil
  • 12 rose petals
  • a food processor
  • a pretty jar

Here’s how this magical little rose scrub comes together:



A food processor is a fancy machine! But, if you don’t have a big old food processor, have no fear! Be creative- try a blender or try mixing it by hand! This is a no fail sugar scrub recipe. I prefer the mixture to be fluffy. If you prefer a smoother sugar scrub, simply add more baby oil. The sugar fluffs it up, the oil smooths it out.

Aside from being gorgeous, roses are *thought* to contribute to our well being. Roses are my very favorite flowers: red, white, pink- I love them all.

Don’t you think this Baby Rose Sugar Scrub would be a beautiful gift? Me too!






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