- Luyện đọc tìm từ vựng nhé.
Bài đọc hôm nay là: THE GROWTH OF BIKE-SHARING SCHEMES AROUND THE WORLD
How Dutch engineer Luud Schimmelpennink helped to devise urban bike-sharing schemes
A. The original idea for an urban bike-sharing scheme dates back to a summer's day in Amsterdam in 1965. Provo, the organisation that came up with the idea, was a group of Dutch activists who wanted to change society. They believed the scheme, which was known as the Witte Fietsenplan, was an answer to the perceived threats of air pollution and consumerism. In the centre of Amsterdam, they painted a small number of used bikes white. They also distributed leaflets describing the dangers of cars and inviting people to use the white bikes. The bikes were then left unlocked at various locations around the city, to be used by anyone in need of transport.
B. Luud Schimmelpennink, a Dutch industrial engineer who still lives and cycles in Amsterdam, was heavily involved in the original scheme. He recalls how the scheme succeeded in attracting a great deal of attention - particularly when it came to publicising Provo's aims - but struggled to get off the ground. The police were opposed to Provo's initiatives and almost as soon as the white bikes were distributed around the city, they removed them. However, for Schimmelpennink and for bike-sharing schemes in general, this was just the beginning. 'The first Witte Fietsenplan was just a symbolic thing,' he says. 'We painted a few bikes white, that was all. Things got more serious when I became a member of the Amsterdam city council two years later.'
C. Schimmelpennink seized this opportunity to present a more elaborate Witte Fietsenplan to the city council. 'My idea was that the municipality of Amsterdam would distribute 10,000 white bikes over the city, for everyone to use,' he explains. 'I made serious calculations. It turned out that a white bicycle - per person, per kilometre - would cost the municipality only 10% of what it contributed to public transport per person per kilometre.' Nevertheless, the council unanimously rejected the plan. 'They said that the bicycle belongs to the past. They saw a glorious future for the car,' says Schimmelpennink. But he was not in the least discouraged.
D. Schimmelpennink never stopped believing in bike-sharing, and in the mid-90s, two Danes asked for his help to set up a system in Copenhagen. The result was the world's first large-scale bike-share programme. It worked on a deposit: 'You dropped a coin in the bike and when you returned it, you got your money back.' After setting up the Danish system, Schimmelpennink decided to try his luck again in the Netherlands - and this time he succeeded in arousing the interest of the Dutch Ministry of Transport. 'Times had changed,' he recalls. 'People had become more environmentally conscious, and the Danish experiment had proved that bike-sharing was a real possibility.' A new Witte Fietsenplan was launched in 1999 in Amsterdam. However, riding a white bike was no longer free; it cost one guilder per trip and payment was made with a chip card developed by the Dutch bank Postbank. Schimmelpennink designed conspicuous, sturdy white bikes locked in special racks which could be opened with the chip card- the plan started with 250 bikes, distributed over five stations.
E. Theo Molenaar, who was a system designer for the project, worked alongside Schimmelpennink. 'I remember when we were testing the bike racks, he announced that he had already designed better ones. But of course, we had to go through with the ones we had.' The system, however, was prone to vandalism and theft. 'After every weekend there would always be a couple of bikes missing,' Molenaar says. 'I really have no idea what people did with them, because they could instantly be recognised as white bikes.' But the biggest blow came when Postbank decided to abolish the chip card, because it wasn't profitable. 'That chip card was pivotal to the system,' Molenaar says. 'To continue the project we would have needed to set up another system, but the business partner had lost interest.'
F. Schimmelpennink was disappointed, but- characteristically- not for long. In 2002 he got a call from the French advertising corporation JC Decaux, who wanted to set up his bike-sharing scheme in Vienna. 'That went really well. After Vienna, they set up a system in Lyon. Then in 2007, Paris followed. That was a decisive moment in the history of bike-sharing.' The huge and unexpected success of the Parisian bike-sharing programme, which now boasts more than 20,000 bicycles, inspired cities all over the world to set up their own schemes, all modelled on Schimmelpennink's. 'It's wonderful that this happened,' he says. 'But financially I didn't really benefit from it, because I never filed for a patent.'
G. In Amsterdam today, 38% of all trips are made by bike and, along with Copenhagen, it is regarded as one of the two most cycle-friendly capitals in the world - but the city never got another Witte Fietsenplan. Molenaar believes this may be because everybody in Amsterdam already has a bike. Schimmelpennink, however, cannot see that this changes Amsterdam's need for a bike-sharing scheme. 'People who travel on the underground don't carry their bikes around. But often they need additional transport to reach their final destination.' Although he thinks it is strange that a city like Amsterdam does not have a successful bike sharing scheme, he is optimistic about the future. 'In the '60s we didn't stand a chance because people were prepared to give their lives to keep cars in the city. But that mentality has totally changed. Today everybody longs for cities that are not dominated by cars.'
original (adj): đầu tiên
scheme (n): kế hoạch
activist (n): nhà hoạt động xã hội
perceived (adj): nhận biết; threat (n): mối đe dọa
consumerism (n): sự bảo vệ quyền lợi người tiêu dùng
struggle (v): đấu tranh
opposed (adj): phản đối
initiative (n): sáng kiến
symbolic (adj): tượng trưng
seize (v): nắm bắt
elaborate (adj): phức tạp
municipality (n): thành phố tự trị
unanimously (adv): đồng lòng, nhất trí
glorious (adj): huy hoàng
deposit (n): tiền đặt cọc
arouse (v): đánh thức
conscious (adj): nhận thức
conspicuous (adj): đáng chú ý
vandalism (n): hành động cố ý phá hoại
theft (n): hành vi trộm cắp
abolish (v): hủy bỏ
profitable (adj): có lợi
pivotal (adj): chủ chốt, then chốt
characteristically (adv): một cách đặc trưng
decisive (adj): kiên quyết
unexpected (adj): bấtt ngờ
boast (v): khoe khoang
optimistic (adj): lạc quan
mentality (n): tâm tính
Các bạn cùng lưu về tham khảo nha.
同時也有15部Youtube影片,追蹤數超過11萬的網紅Elena Tsushima,也在其Youtube影片中提到,しばらくyoutubeをお休みするのでこれが最後の動画になります。では、see you guys soon and enjoy the video!!:)) ー S O C I A L M E D I A Instagram: @elenatsushima https://www.instag...
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see you soon french 在 Ying C. 一匙甜點舀巴黎 Facebook 的最佳貼文
[Paris pastry shop / 巴黎甜點店] Philippe Conticini 主廚的 Gâteaux d’émotions 新店開幕與簡短訪問 / Opening of Gâteaux d’émotions in Paris 16e & short interview with the chef Philippe Conticini (English below)
Philippe Conticini 主廚的麵包甜點店 Gâteaux d’émotions 在 16 區開幕,這是他巴黎三家、東京兩家店中第一家販賣麵包與維也納麵包類商品的店鋪、也是巴黎唯一一家在店內就有廚房能生產製作的店家(其他商店由中央廚房生產商品後供應)。去年已經在〈高貴的日常—麵包成為巴黎時尚新寵〉一文中,與大家分享過 #麵包在巴黎重新受到注目的趨勢,現在越來越多甜點主廚們也加入戰局,想必未來會相當精彩,一般的街坊麵包店可能也會開始感覺到一些壓力。
Philippe Conticini 主廚與過去曾自行開業、也曾在上海藍帶學院擔任講師的 Sébastien Crouzat 主廚合作,推出一系列的麵包,包括長棍麵包、鄉村麵包、黑麥麵包與各種維也納麵包等。這家位於 16 區的店面處於一條繁華的商店街上(42 Rue de l’Annonciation, 75016 Paris),平日人潮熙來攘往,未來也即將推出適合午餐時間的三明治等商品。
本次重點除了品嚐麵包之外,還有 Conticini 主廚歷經兩年時間研發出的蛋糕捲。雖然是受到日本蛋糕捲的啟發,但主廚特別強調這和日本蛋糕捲完全不同。他觀察到日本人喜歡的蛋糕質地非常柔軟濕潤、像海綿一般,但「這不是歐洲人的口味」,他的蛋糕捲用了比較少的蛋與蛋黃、多了一些水分,質地較日本蛋糕捲酥鬆、更易融於口(fondant)。
Philippe Conticini 主廚是巴黎甜點界非常重要的人物,輩份和 Pierre Hermé 主廚相當,是知名的「Pâtisserie des Rêves」(夢幻甜點店)創始人之一,我也曾經在〈法國甜點大師群像〉專欄中介紹過他。當天他人在現場,我抓緊機會請教了一些我一直很關注、目前飲食界也很感興趣的問題。雖然有些問題和開幕主題無關,但主廚仍然很親切地為我解說:
Q:您曾經出版過一本《無糖甜點》食譜書(原文書名為《Gâteaux et gourmandises sans sucre》),請問您 #怎麼看待現今甜點減糖的潮流呢?您是不是也認為目前消費者越來越追求「健康的甜點」?
A:我認為大家被誤導了。的確現代消費者越來越希望品嚐到更為健康的甜點、減糖也是趨勢,但是 #我不認為甜點應該要不甜或無糖。我們為什麼要吃甜點,就是因為甜味帶來的愉悅感,凡事都應該講求平衡。重點並不是「糖是不好的東西」,而在於「#我們該如何攝取糖」。
Q:您怎麼看待 #純素(#vegan)的甜點呢?
A:我曾經品嚐過 Michaël Bartocetti 主廚(現任 Four Seasons Hotel George V, Paris)的純素甜點,真的非常了不起,好吃得不得了,不論技術、外型還是口味都無懈可擊。但每個人有自己風格,#製作純素甜點不是我個人想做的。
Q:對您來說,甜點最重要的是味道,那您是否不關心外型呢?
A:外型也是重要的,#美味跟美麗的外表都是對製作甜點來說重要的考量因素。但是我不會刻意雕琢外型,(指著桌上的蛋糕捲)你看這個蛋糕捲,完全沒有裝飾,但是味道完完全全是我想要的樣子,我花了兩年的時間研究。它很好吃,大家都會忍不住再來一塊(又拿了一塊,並示意我也再吃一塊)。
Q:您的甜點是不是也沒有使用任何色素呢?
A:對,我的作品幾乎都沒有使用任何色素,像這個蛋糕捲甚至完全是裸露的。我們要思考「#為什麼要使用色素」。
雖然主廚的回答很簡短,但卻非常切中核心,許多觀點都值得大家思考。接下來就請點開照片一ㄧ欣賞該店商品!
*****
The chef Philippe Conticini opened his 3rd “Gâteaux d’émotions" boutique in the 16th arrondissement in Paris. This is the first boutique among all his boutiques (in Paris & Tokyo) that offers a full bread & viennoiserie product line and the first one in Paris with a kitchen behind so that on-spot fabrication is available. I have talked about in my previous article “Bread is a Rising Star in Paris” that bread is now under the spotlight and the boom of new style bakeries. Many pastry chefs have apparently noticed the trend and are now trying to catch up, take Cédric Grolet for example. As the line separating a boulangerie and a pâtisserie gets blurred even with regard to high end brands, I’m very looking forward to future innovations and cross-disciplinary collaborations.
The chef Philippe Conticini has invited Sébastien Crouzat, former owner of his own bakery and chef boulanger at Le Cordon Bleu Shanghai, to create a complete range of bread for this Gâteaux d’émotions boutique (now Pain d’émotions as well), such as baguettes, country breads, rye bread, viennoiseries, etc. Situated on 42 rue de l’Annonciation, a busy street full of shops and restaurants, this bakery will soon offer sandwiches and other savoury goods for lunch time.
Besides the bread, the chef Conticini has also launched a Japan-inspired rolled cake. The chef has spent 2 years to create a recipe that is much more “fondant” (easy to melt in the mouth) than its Japanese cousin, which is extremely soft, moist and spongy. Less eggs, yolks and more liquid are used. The chef has emphasised that “it is exactly how I want it”.
Internationally renowned and respected just as Pierre Hermé, Philippe Conticini is a great French pastry chef that has co-founded Pâtisseries des Rêves (closed permanently). I’ve introduced him in my “French pastry chef portraits” column several years ago but had not had chance talking to him personally until that day. I asked several questions related to topics that I’m really interested in and the chef was very kind to share with me his ideas:
Q: You’ve published a book "Gâteaux et gourmandises sans sucre” ("Sugar-free Cakes and Delicacies”) before, I wonder how you think about the current trend of pastries with “less sugar”? Have you also found that consumers nowadays are looking for “healthier” pastries?
A: I think people are misled (with regard to the sugar-free concept). It’s true that consumers are looking for healthier pastries, and less sugar is the trend, but I don’t think we should promote sugar-free pastries. The reason why people are having pastries or desserts is because we’re looking for “pleasure”. Sugar is not a bad thing, what’s important is the way we consume it and how we have a balance on everything in life.
Q: What’s your opinions on vegan pastries?
A: I’ve tasted the vegan pastries made by the chef Michael Bartocetti (head pastry chef of Four Seasons Hotel George V Paris and I really loved them. They were fantastic in terms of skills, appearance and taste. But everyone’s got his way and style. Vegan pastries are not my thing.
Q: “Taste” is the most important thing for you when making pastries, what do you think about the visual appearance of pastries? Is it less important?
A: Visual appearance is important as well! Both good taste and beautiful look matter when it comes to make pastries, but I don’t focus on making things beautiful. You see this rolled cake? There’s no decoration at all, but the taste is just how I want it. I spent two years on achieving this status. It’s really delicious and no one can resist having another slice.
Q: Do you not use colorants on your pastries?
A: That’s right. I hardly use any colorants on my pastries. Take this cake for example, it’s plain and naked. We should reflect on the question “why we need to use colorants”.
These are short answers, they’re very much to the point. Hopefully they’re as inspiring for you! Don’t forget to click on the photos and have a closer look on what the chef has to offer!
🔖 You might also be interested:
My pastries tell who I am: Philippe Conticini: https://tinyurl.com/trh23u2
Bread is a rising star: https://tinyurl.com/t8bn8cj
🔖 延伸閱讀:
我的甜點說明我是誰 - Philippe Conticini:https://tinyurl.com/trh23u2
高貴的日常 - 麵包成為巴黎時尚新寵:https://tinyurl.com/t8bn8cj
#yingspastryguide #pastrychef #philippeconticini #gateauxdemotions
see you soon french 在 Ying C. 一匙甜點舀巴黎 Facebook 的最佳解答
[Interviews / 人物深度專訪] Yu Chocolatier 畬室 法式巧克力甜點創作 鄭畬軒主廚(上篇) / Interview with Yu-Hsuan Cheng, chef chocolatier & pâtissier of Yu Chocolatier - part 1 (for English, please click "see more")
#台灣即將有一位在巴黎設立實體店面的巧克力師!
畬室計畫在明年前進巴黎,這大概是這一年來最讓我感到振奮的消息,巴黎有無數高品質的巧克力店、甜點店,但亞洲品牌卻除了日本之外,沒有人打得進這個圈子。終於要有台灣人挑戰世界級殿堂,怎麼不令人興奮!
趁著畬室第三年來到巴黎巧克力大展,我與主廚畬軒花了一些時間聊聊,和他一起回顧自學巧克力十二年、開店五年的體悟。文章比較長,分成上下兩篇,第一篇中畬軒暢談回到巴黎的契機、故鄉與國際消費者給他的支持,以及畬室堅持的品牌價值。第二篇他則和我們分享甜點在畬室的重要性、以及在社群媒體成為顯學的年代,甜點人和創作者如何找到自己的價值。
快點下方連結,一起深入認識這位即將把「台灣」兩字刻入巴黎高級巧克力界與甜點界的主廚!下篇將於近日刊出,敬請期待!
*****
Yu Chocolatier is coming to Paris!
This is probably the most exciting news to me during the past year. Numerous chocolatiers and pâtissiers are competing in the world's capital of pastry and chocolate art, however, besides the Japanese, you could rarely find Asian chefs. But soon we're going to have one from Taiwan! After three years attending Salon du Chocolat, receiving lots of great feedbacks from French and international consumers, chef Yu Hsuan Cheng's dream to get back to Paris with his brand is finally coming true.
Before heading back to Taipei after the exhibition, Yu Hsuan and I sat down together and had a long talk about his journey as a chocolatier as well as his visions of the brand. The interview is divided into two parts. Yu-Hsuan shares with us in the 1st episode the brand values of Yu Chocolatier and how he has decided to come back to Paris to challenge himself. He talks about in the 2nd episode how he switches between different roles as a chocolatier and a pâtissier and how a professional chef should act under the inevitable and overwhelming pressure of social media.
Click on the following link to read further (in Chinese).
#yingc #interviews #yuchocolatier #畬室 #鄭畬軒
see you soon french 在 Elena Tsushima Youtube 的最佳解答
しばらくyoutubeをお休みするのでこれが最後の動画になります。では、see you guys soon and enjoy the video!!:))
ー S O C I A L M E D I A
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|FAQ's| 良く聞かれる質問!
ー年齢は?Age?
19歳!! NIghteen
ー誕生日はいつ?Birthday?
2002年3月31日 March 31st 2002
ー何人? Nationality?
アジア系アメリカ人!! Asian (Japanese) American
ーハーフ? Ethnicity?
日本・フランス・ベトナム・タイ・ラオスのミックス
Japanese/ French/ Vietnamese / Thai / Laotian
ー身長は?Height?
165cmです!around 5'5!!
ー何のカメラ使ってる? what camera do you use?
Canon G7X mark III
ー何の編集ソフトウエア使ってる?Editing software?
FINAL CUT PRO X / AFTER EFFECTS
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FTC ⇀このビデオはスポンサーされていません
#GRWM #19歳 #誕生日
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see you soon french 在 Spice N' Pans Youtube 的最佳貼文
Singapore is a multiracial and multicultural country with ethnic Chinese (about 76% of the citizen population), Malays (15.0%), and ethnic Indians (7%). We also have Eurasians as well as other non-Singapore citizens in Singapore. Given our racial proportion, one would have imagined that our coffeeshops or foodcourts only have Chinese, Malay or Indian food but no matter what, there will always be one stall selling what we term affectionately as Western food. In case you're wondering how a Western food stall looks like in Singapore, just google it and there are plenty of images out there. Interestingly, the Western food we get at coffeeshops or foodcourts are usually marinated in Chinese style. :)) We grow up eating this type of Western food and we love it! My favourite order at a Western food stall is always chicken chop. Roland's favourite is mixed grill because he likes variety. What's yours?
See the ingredient list below for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!
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Singapore / Malaysian Style Chicken Chop 西式鸡扒
Ingredients:
Serves 3 pax
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Marinated chicken
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3 boneless chicken leg - butterflied (roughly around 220g or 7.76oz each)
3 tablespoons light soy sauce
2 tablespoons oyster sauce
0.5 teaspoon sugar
2 cloves crushed garlic
A few dashes of white pepper
Gravy
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20g (0.7 oz) unsalted butter
1 teaspoon grounded black pepper
1/3 of chicken stock cube
8g or 0.5 tablespoon all-purpose flour
200ml (6.76 fl oz) water
0.5 teaspoon dark soy sauce
Other ingredients
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Some french fries
Some baked beans
Some mixed vegetables
Some dinner rolls or bread
===
Don't know where to get the ingredients or don't know how they look like? See the links below.
Oyster sauce https://amzn.to/3bBQfE7
Light soy sauce https://amzn.to/3dBZuBY
Grounded white pepper https://amzn.to/2Pr9YOa
Grounded black pepper https://amzn.to/2QBigUu
Chicken stock cube https://amzn.to/3lLD47g
All-purpose flour https://amzn.to/3sqRoVm
Premium dark soy sauce https://amzn.to/3lckuDa
----------
Looking for similar cooking equipment like the one we used in the video? These might interest you:
Granite pan (used for blanching) https://amzn.to/2V5v9oT
Buy the exact set in Singapore: https://heyhommies.com/product/la-gourmet-shogun-twister-family-set/
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Filming equipment: iPhone 11 Pro Max (Get from Amazon https://amzn.to/3eA24tz)
Microphone: Sennheiser AVX digital wireless microphone system
Get Sennheiser wireless microphone in Singapore: https://singapore.sennheiser.com/products/avx-mke2-set-3-uk?_pos=2&_sid=adb86a9d8&_ss=r
Get Sennheiser wireless microphone from Amazon: https://amzn.to/2NILqMR
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If you like this recipe, you might like these too:
Super Easy Taiwanese Braised Pork Rice Recipe 台湾卤肉饭 Chinese Pork Recipe
https://youtu.be/hqcVtqGoRG0
Simplified Recipe • Super Crispy Pork Belly 脆皮烧肉 Airfryer/ Oven • Chinese Roasted Pork
https://youtu.be/wPZbCUa0Vck
Super Easy Chinese Braised Pork Belly Buns 扣肉包 Kong Bak Bao Recipe | Chinese Pork Recipe
https://youtu.be/6quaf9cGJO4
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Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
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see you soon french 在 OANH Youtube 的最佳解答
Thank you for watching my little try on haul, I hope you guys enjoy this video. Your support means everything! I’ve been wanting to do Youtube for so long and finally have the courage, I have so many fun ideas I want to share with you guys! I love you and see you soon ?
Follow me on Instagram @Oanhdaqueen
Business inquiries:lehongoanh13gmail.com
Links to all the products mentioned are below
Joah Brown
https://www.joahbrown.com/collections/sweatshirts/products/cut-off-sweatshirt-sahara-french-terry
https://www.joahbrown.com/collections/bottoms/products/fitted-sweat-short-sahara-french-terry
https://www.joahbrown.com/products/structured-tank-bra-dune-flexrib
https://www.joahbrown.com/collections/new-arrivals/products/oversized-jogger-sahara-french-terry
Dyspnea
https://dyspnea.com.au/products/so-fresh-greatest-tits-top-red
https://dyspnea.com.au/products/certified-freak-bodice-white
High Rack
https://highrackstudios.com/products/barbi-jumpsuit?_pos=1&_sid=072ebfaea&_ss=r&variant=32296093646931
https://highrackstudios.com/products/barbi-jumpsuit-camel?_pos=2&_sid=072ebfaea&_ss=r&variant=32296095219795
https://highrackstudios.com/collections/highrack/products/barbi-jumpsuit-retro-green?variant=32296094302291
Frankies Bikinis
https://frankiesbikinis.com/products/connor-terry-scoop-bikini-top-mistletoe-green?variant=31971940925509
https://frankiesbikinis.com/products/mackenzie-high-cut-cheeky-bikini-bottom-mistletoe-green?variant=31971956293701
https://frankiesbikinis.com/products/josephine-cardi-crop-top-mistletoe-green?variant=31971956490309
https://frankiesbikinis.com/products/johnson-terry-sweatpants-mistletoe-green?variant=31973408440389
https://frankiesbikinis.com/products/francesca-bralette-triangle-bikini-top-watercolor-floral?variant=31934540415045
https://frankiesbikinis.com/products/francesca-string-thong-bikini-bottom-watercolor-floral?variant=31734759948357
I AM GIA
https://au.iamgia.com/products/savannah-crop-red
https://au.iamgia.com/products/savannah-pant-red
https://au.iamgia.com/products/lia-wrap-top-black-floral
https://au.iamgia.com/products/circe-pant-floral-black
https://au.iamgia.com/products/cosma-top-black
https://au.iamgia.com/products/harlie-black-top-black
https://au.iamgia.com/products/bambi-bikini-top-tan
https://au.iamgia.com/products/bambi-bikini-bottom-tan
https://au.iamgia.com/products/amina-pant-tan-burn-out
https://au.iamgia.com/products/savannah-crop-black
https://au.iamgia.com/products/savannah-pant-black
https://au.iamgia.com/products/torres-pant-tan
https://au.iamgia.com/products/zoey-pant-black
https://au.iamgia.com/products/desmina-skirt-deep-red
https://au.iamgia.com/products/elia-crop-tank-red
https://au.iamgia.com/products/nya-jacket-black
https://au.iamgia.com/products/gianna-cami-top-blue-red-ombre
https://au.iamgia.com/products/antheia-skirt-black
FTC- This video is not sponsored
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