Also interested in a hassle free, safe and utterly calm environment to raise your kids?
These storks know a thing or two about that. They built their nests in a pylon of the national grid where they are protected by live wires that carry a whopping 350.000 volts. Not many intruders are mad enough to try and sneak up!
Here’s mother Stork, preening herself while her young kid serenely looks down at us earthlings from their airy, commodious and safe apartment …
Who has not experienced this feeling?
Those of you who have sailed – not on a cruise ship or a ferry – know the feeling.
The wide, far-away horizon; the immense cupola of the sky and the glittering path of the sun. The ship forever moving and forever seeming to stay in one place, day after day…
To you, I dedicate this photo, taken from a vantage point near Den Helder in the north of Holland.
“…qui fleurit sa maison, fleurit son Coeur…”
An old French proverb and believe me, it is true.
There’s nothing like flowers to brighten up your day, your house, your heart…
These are roses from my own garden
Decorating the living room now
A real winter treat!
When I smell black mussels cooked in beer, I am immediately back in old Amsterdam, where one of the better restaurants – quite close to the university – had a little booth in the street outside. There, one of their cooks prepared “Mussels to go”, just like they do at the Sunday market in Brussels. And the delicious smell on a cold, grey winters’ day always made me hungry…
Making this famous dish is not difficult; you need
- Fresh black mussels (large or jumbo size), count on 1,5 Kg per person;
- 3 – 4 bottles Belgian beer (NOT the bitter tasting Pilsner type);
- 500 – 750 gr winter vegetables (depending on the amount of mussels)
for instance a carrot, some leek, sprigs of celery, onion, chopped but not too finely
- a large pan to cook them in
(Tip: If you have to cook a large quantity, cook a fresh batch when the first one is nearly gone…)
Nowadays, only “clean” mussels are sold. If you’re lucky enough to be able to gather them yourself or buy them straight from the ship, you’ll have to clean them first.
Preparing them is easy:
– cover the bottom of the pan with a layer of vegetables
– put in a layer of mussels
– spread another layer of vegetables on top of the mussels
– repeat the process until the pan is full;
(Don’t forget to leave some space between the last layer and the lid!)
– pour in the beer
– put the pan on the cooking range and bring the contents to the boil
The dish is ready when the juice (beer + mussels) is bubbling and the topmost mussels are open . Take the pan from the fire. And now comes the only tricky part:
Put the lid back on the pan, close firmly and shake, to hustle the mussels around, making sure they’re all cooked evenly., then put the pan on the table.
It is a wonderful finger food!
Use the shells for cutlery – as everyone in Belgium and France does.
Or buy some ‘Mussel cutlery” (see picture) if you can find it!
Serve with a nice crusty “Baguette” , maybe some dipping sauces and of course a well chilled glass of Chardonnay or (Belgian) Beer.
Darkness slowly falls and the old part of Amsterdam ignites its lights and puts on its most alluring face for a quiet night under a clear sky. Smells of delicious food are carried on the wings of a balmy wind from the south that brings the first promise of spring. The age old buildings look benevolently down on lovers strolling by hand in hand, whispering sweet nothings to each other, embraced by the shadows of this timeless, precious, priceless place…