Food & Drinks, Simplify


Not too long ago, D came home with lots of stale bread and fresh eggs from his sister. The old bread were meant for my parents-in-law’s friends who will use the bread as animal feed. Since some of the bread were still quite good, I cubed them up after removing the crusts, and stored them in the freezer for later use. The eggs, I just cleaned and store in the fridge.

Today after lunch, I used eight cups of frozen bread cubes, and nine eggs to make a casserole dish known as strata. After putting this together in less than 30 minutes, I placed the dish in the fridge so that the bread will soak up the custard properly. I may decide to bake it this evening or tomorrow morning.

I think I shall never run out of ways to use up a lot of eggs.

Food & Drinks, Simplify

Quince Liqueur

The quince liqueur concoction has been marinating in a glass container in the utility room since last October. Today, D and I decided that it is time to bottle it up.

First, I separated the quince peels and spices from the liqueur with a metal sieve. I then poured the liqueur into two glass bottles and store these away in our booze shelf.

Then, I went to my vegetable patch to bury the filtered peels and spices along with the accumulated kitchen scraps.

Food & Drinks, Simplify

Onion Soup

This morning, D and I went to the farmer to buy potatoes, onions and chicory roots to grow our own endives. This will be our third time planting and harvesting before the warmer days arrive. D and I had been so successful in endive planting that I am actually eating second generation endives!

While D was away this afternoon, I decided to make some onion soup based on a French bistro recipe. I did not have french bread nor cheese, so I ended up with a simplified version of this well-known classic. Next time, I shall use butter, instead of olive oil, to caramelize the onions to a golden brown. Despite missing two ingredients and looking a bit paler than the photo, the simple soup is delicious and satisfying.

Belgium, Food & Drinks, Health

March Ahead

The month of February has come and gone in a wink of an eye. And I have successfully participated and lived through a campaign known as Tournée Minérale. This being my second time participating in the movement, I know beforehand that a month of not drinking alcohol is really not difficult. Just like in 2017, I was determined enough to say no to the temptations that crossed my path. Alcohol is not such a big deal in my life. The alcohol-less month will actually make me drink less in the long run. Win-win!

Since today is the first day of March, I may normally allow myself an alcoholic drink. However, I am not because I need to make up for that one day at the Bruges Beer Festival.

I might drink tomorrow. Or maybe a week from now. Since the days are still grey and gloomy, that refreshing glass of alcoholic drink is not necessarily and may wait…

Food & Drinks, Health, Simplify

No Breakfast

I grew up believing that breakfasts are the most important meals of the day. That one’s life will be unhealthy and duly shortened if one skips this very important meal.

One of my unpleasant childhood memories would be the mornings when I had to force myself to eat before school. There was also that disgusting feeling of having to puke afterwards because I ate hastily and under pressure…

According to this article, my responses toward breakfasts were not entirely abnormal. I have always believe that my body knows itself well. That I do not eat breakfast because I just simply do not need that meal so early in the day!

So from now on, I shall not feel bad for not having a meal in the morning. It is okay if lunch becomes the first meal of my day.

Food & Drinks, Simplify

Pumpkin Endive Soup

I wrote about pumpkin and endives not too long ago. Babbling about the abundance, the steps I took in order not to waste food, the storage and preservation methods I learned from the internet, and declaring how much I love my freezer.

It was thanks to one of D’s friends at the computer club that we are growing our own endives in the utility room. While this friend still has not harvested his crop, ours was so successful that we have been eating endives since middle December. As of today, we still have five fully grown giants in the fridge. And I am about to harvest the second growth!

At the same time, I have eight boxes of pumpkin purée, weighing 400g each, stored in the freezer.

And now, thanks to another of D’s computer club friend, I learned about the existence of witloofpompoensoep. I made the soup the next day after acquiring the information. Boy… was it good. Good as in yummy and good as in: now I can use up endives and pumpkin at the same time!

I will make another pot of pumpkin endive soup tomorrow, using the outer leaves of the five matured endives, some second generation endives, and one box of frozen pumpkin purée.

Belgium, Food & Drinks

Stay Home Sunday

Yesterday evening, D and I went to have dinner at our friends’ home in Kortrijk. Main dish was Moambe Chicken, the national dish of Congo, served on a bed of rice with a side of cassava (manioc). Dessert was a home-made blueberry cheesecake. Food was interesting and satisfying. Our friends were hospitable and chatty. All sorts of drinks were flowing generously while we talked and laughed. D and I only stopped drinking, shortly before we put on our jackets to leave!

After such an evening, we are making today a stay-home Sunday.

Food & Drinks, Simplify

Pumpkin & Endives

I spent most of yesterday wrestling a humongous pumpkin, turning it into purée, cubes and storing these up for future culinary uses.

This morning, I harvested some of the Belgian endives from the utility room. I made endive soup again. For dinner, I shall try to make witloof met ham en kaas. This is a classic Belgian casserole dish where ham wrapped Belgian endives are cooked in a cheese sauce. I never need to make this dish because D and I get this prepared for us by his mother several times a year. However in our current situation, extraordinary time (endive overload) calls for extraordinary cooking efforts. Let us hope that tonight’s dinner will not be a dissapointment.

Food & Drinks

Endives Overload

For brunch today, I had two big helpings of endive soup, which I made yesterday. Damn, there is still so much left in the pot…

This morning, D and I harvested five plants which were starting to bolt. I cleaned these up and stored them in the refrigerator to stop any further growth. That being done, we still have more than 20 plants which will be ready for consumption by end of this week! Either we eat witloof till they flow out of our ears or we seriously have to find ways to give them away!