Belgique! Discovering Ghent, Bruges, & Brusselsā€¦Part Cinq!!—-Brussels <3

On our last day in Belgium we wandered around Brussels a bit aimlessly. A happy and relaxed last-day-on-holiday sort of aimlessness. Eyeing the shop windows for choccy, stopping in for Moule Frites, exploring some back streets and churches. Blissful wandering.

Camera in hand as always. Enjoy. x

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So many treats…

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Kitchen Reveal!

We have finally finished remodelling the kitchen (for the most part). It still needs a lick of paint in a few spots where the wallpaper was peeled away for our new kitchen window to be installed. And we need a new and more modern breakfast table, but I’d say it is 99.9% finished and 100% perfect.

We had such a tough time deciding whether to pay tribute to our Edwardian home and go with a more rustic style or embrace a more clean and simple aesthetic. In the end, we went with modern! And Sparkly!

Before:

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And then updated to:

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And now I present to you our new beautiful massive London Kitchen of my dreams:

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It’s simply sparkletastic! I hope you like it as much as we do! x

One last Spain post for my foodies…

I just wanted to share some of the food I DEVOURED in Spain for those of you who live to eat…

I promise I’ll be quick!

A simple lunch…

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Followed by a decadent dinner…

Tomato and goat cheese salad

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Beef carpaccio with sheep’s-milk cheese

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Tuna carpaccio with pink peppercorn and dill

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Filet mignon with foie

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Vanilla bean panna cotta with black currants…

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Me pre-FACESTUFF

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Me in action!

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Grilled calamari for another yummy lunch…

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A little scampi party…

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Tasty tapas…

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That is all! I hope you salivated at least a little!

Next up: LONG overdue Nashville Trip posts!!!

Adventures with Duck

Although my status as a carnivore has for the most part, been on a down trend, every so often I break away and indulge in some good old-fashioned meat-eating.
My favorite animal to eat is duck.
The deliciously tasty and most excellent duck.
The skin especially, is just down right decadent.

Guh.

How can one commit to a life of complete vegetarianism after tasting duck skin?

Tell me this!

My spectacular trip to London this Summer involved my first ever Peking Duck experience, which I shall never forget, no matter how many more brain injuries I sustain in my life.

The started out with no plans of a duck feast in sight.
We did a little sight-seeing…

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Hung out in the park and acted like annoyingly adorable teenagers…

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Met up with QT and consumed some wine on a boat bar on the Thames River…

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Before you know it we were on a tipsy mission, wandering the streets of London in search of the duck feast to end all duck feasts…

Soon enough we were seated in a fabulously elegant Chinese restaurant ordering a duck and a half, and even more wine…

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Moi, patiently awaiting the duck feast!

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Snacks!

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THE DUCK!!!

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MMMMmmmmmmm…

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Duck Skin…

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The spread…

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So here is what you do to make your taste buds have the biggest most fantastical explosive party in your mouth ever…

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You take a pancake, you spread some plum sauce on it, you add cucumber and spring onions…

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You grab a nice tender chunk of duck meat and top it with a crispy crunchy lacquered duck skin crackling and you roll it up as quickly as possible; inhaling it like you are in a prison camp.

Because it disappears fast!

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QT tries to hide the shame of shoveling duck into his mouth…

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Oh! And they clean the rest of the duck and stir fry it with bean sprouts!

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There is no shame! Only joy!

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Wow. That was an awesome day.

So the other night, I attempted to make my first duck and roasties using the UK fan oven.

DUCK!

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Check out those taters atop my new Acacia chopping block…

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And the finished product!

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MAGNIFICENT! CRISPY SKIN, TENDER DUCK!

Super easy to make!

Simply sear the duck legs for a few moments on a hot skillet til the skin gets nice and brown and transfer to the oven with raw sliced potatoes for 1.25 hours on 190 degrees Celcius
(for UK fan ovens).

You can season the potatoes however you wish, although I just opted for simple salt & pepper.
As the duck legs cook, the fat seeps out of the duck and cooks the potatoes to the most gorgeous crispy golden brown, while also enriching it with a truly sinful flavour.

Here is the US equivalent…375 F for 1.25 hours
(Remember, I’m all British now)

Okay y’all…more later! Back to veggies and soymilk for me!