This afternoon, we went to D’s parents to eat home-made waffles. Nothing beats eating warm and delicious Belgian waffles fresh out of the waffle iron cooked by Belgians.
In the morning, D spent some time in the pool while I soaked my feet and took photos. Later we went for a walk along the waterfront all the way till the city’s wet market. Our senses were pleasantly bombarded by the many fresh produce that were displayed in old wooden stalls. We bought fruit and vegetables, and decided to come back again.
In the evening, we walked to a Korean restaurant we know from previous visits. The Korean owners recognized my parents and we were greeted with many friendly smiles and warm handshakes. The food was wonderful and we had a lovely meal despite the reduced portion and inflated prices.
This morning, I made a simple cabbage soup for the parents and myself. In doing so, I get to use up the rest of a cabbage, an onion and a potato. Meatless, nutritious and delicious.
After dinner this Sunday evening, D and I went to the HAP Food Truck Festival in Kortrijk. I had to laugh when I saw the sign shown in the photo above. It says ‘Asian Street Food, Made by Belgians’. Now, don’t you just love them for being that honest?!
After sharing a dessert and a beer while listening to live music, we enjoyed a brisk walk in the city before heading home.
In the process of harvesting some radishes, I have also snipped off a handful of young arugula leaves, some radish leaves, and a few edible arugula blooms. The radishes were eaten by D with much delight. I tossed the greens into a 2-egg mixture and made myself a hippie omelette. This, I ate happily at lunch with some fresh white bread. Simply wonderful…
There is a brown spot appearing on the only apple in my fruit basket. In the fridge, two pieces of cheese are waiting to be consumed. Apple and cheese made for a good after-dinner snack.
Behold the Easter lunch at my in-laws!
Needless to say, the exaggerated quantity of food plus a family full of picky eaters, meant an abundance of leftovers. My well known reluctance to throw food and my ability of eating the same things over and over again has resulted in a fridge full of ‘Easter lunch takeaway’. I think I have at least eight boxes of food consisting of pasta salad, potato salad, cold meats, deviled eggs, and all sorts of greens. Well, I definitely know what I will be eating in the next two to three days.
D’s favourite non-beer beverage is on promotion! Therefore on this cold Tuesday morning before lunch, we went to the local grocery store with the car. It was a one-for-one free promotion, and the drinks will only expire in August, so we bought six. Heck, why not? Five of these 6-packs are now nicely tucked away in the utility room. I am rather pleased with the 50 percent savings, and knowing that D probably has enough bottled sparkling ice tea to last him the entire summer.
Today, I made an omelette for lunch.
This omelette was made with just one ‘humongous’ chicken egg which I got from my mother-in-law. D and I were making remarks regarding this giant egg. It must have been a torture for that particular hen. Eeek!
To this simple egg dish, I added some greens which I foraged from my own backyard. At this time of the year, I was able to snipped off some young arugula leaves, radish leaves from my growing radishes, one leaf from my lonesome red beet plant, some Chinese chives, garlic greens, some indoor basil, and a couple of broken off leaves from my newly planted lettuces.
Lunch was almost for free…
In the past month, I have learned how to cook tough and cheap beef cheeks into tender mouth-watering morsels. The cooking process is relatively easy. Low heat and time are the only requirements when it comes to slow cooking.
First, the chunks of beef cheeks need to be browned so they have a protective crust to keep the meat moist. Then add onions, garlic, ginger, some Asian herbs and sauces. Finally, pop the stew pot into an oven that is heated to about 150°C. Stir the contents every hour or so. Add water when necessary. Taste and adjust your seasoning throughout the cooking process.
And viola, four hours later, I have a big pot of delicious Asian braised beef cheeks which I will be eating for the next 3 to 4 days.