Sushi

Making sushi isn't as difficult as it seems. We were invited to sushi but we had to make them ourselves. The rolling bit was quite fun actually.
I didn't take any pics but you can see a full report at Leafy Cooking.
We smacked our lips with the result. Thanks T & M for a great evening!

Biologists' dinner

Last month we had another biologists' dinner.

With delicious cavaillon melon and ham

and pizza in two versions

one for the kids

and one for the adults (I'm glad to be an adult)

and for dessert I baked a crostata di marmellata with fresh apricots.

After this we participated in a walk combined with theatre for kids, organised by Bronks,

in which I humiliated myself with a football in front of a bunch of very good football players.

Birthday bash

Beautiful flowers

a fantastic guacamole is being served

animals from Tanzania guard the napkins

a present is tried out

and then my battery went flat.

Bar Bik

Another favourite restaurant in Brussels is Bar Bik. It has good food and drink, a pleasant atmosphere and even a few tables outside when the weather's good. Booking is recommended.

I was joined there by someone - a Belgian person - who likes to take the necessary literature with him when venturing onto the streets of our capital.

I had asperges again

whilst soup appeared on the other side of the table.

The vitello tonnato was delicious

and this was duck if I remember correctly.

Simple delights

Tonight I had a simple and delicious meal: a quiche with steamed courgette, endives lightly fried in butter and smoked trout, prepared with 1 egg and cream according to my basic recipe

and preceded by the first artichokes from my mother's garden.

Zinneke

Lots of photos and lots of stories are waiting to be disclosed here, if only I would find the time. For now just a quick one, showing our Zinneke Parade which took place last Saturday, a fantastic initiative uniting thousands of Brussels people in a festival of creativity and spontaneity.


You can see more pics at my Picasa gallery.

Appropriately, at the end of a day like this we had asparagus, a typical Belgian speciality - probably for the last time this season -

prepared à la flamande, but with a special secret touch which enhances their flavour even more.


Delicious! Thanks a lot W!