tag:blogger.com,1999:blog-43671639725735256832012-01-24T15:04:03.076+01:00Effervescent, spirited and vivacious cooking on your screenpapercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.comBlogger571100tag:blogger.com,1999:blog-4367163972573525683.post-32498502122266373602011-12-18T16:08:00.002+01:002011-12-18T16:43:31.310+01:00

HO HO HOOOO... I made the deadline! The book is here before Santa is here! Order now! This unique special limited edition cookbook will be your perfect Christmas gift. Waltzing in kitchens as a user friendly softcover pocket-size. Set price is 29,95€. Let your rumbling tummy seduce you and take a look at the sneak peek! Contact me for further details and/or ordering. What is your favorite

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com0tag:blogger.com,1999:blog-4367163972573525683.post-50259006323762050732011-11-06T20:15:00.004+01:002011-11-06T22:06:42.291+01:00

Writer's block one might wonder? My last home post has been at least four months ago. Nono! Au contraire mon frère! It's more like infidelity... I’m writing somewhere else… A cookbook! My own cookbook! How cool is that!? Here’s the concept. A gastronomic family unites every Christmas around a big table. A delicious homemade Christmas dinner fills the house with lovely aromas. Laughter and

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com4tag:blogger.com,1999:blog-4367163972573525683.post-61378470724337573272011-09-13T21:11:00.003+02:002011-09-13T21:27:19.715+02:00

As T.D. continued his journey through Japan he shares with us a traditional tasting menu in japan. “They say Kaiseki is the progenitor of our nouvelle cuisine. It’s a mix of well-balanced flavors in small portions. It’s served with meticulous precision.  The attention to aesthetics one can almost call maniacal.  Each dish is a piece of art. Every plate is a harmony of flavours, seasonality,

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com0tag:blogger.com,1999:blog-4367163972573525683.post-25283792361333571392011-08-14T10:15:00.002+02:002011-08-14T10:25:53.459+02:00

T.D. Reporting from Japan "A very good friend is currently discovering culinary delights in Japan. He is so kind (and/or cruel) to keep us posted about his gastronomic discoveries!" The first part of our journey brings us to Takayama, close to the Japanese Alps. We encounter picture perfect Japanese villages. The beautiful architectures one normally sees in magazines are omnipresent. The

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com0tag:blogger.com,1999:blog-4367163972573525683.post-14264305767536301962011-07-08T08:58:00.002+02:002011-07-08T09:50:52.761+02:00

Mmm I told myself before coming to this point I wouldn't write about it. The hype is too big. Everybody everywhere is writing on René Redzepi and Noma these days. So I would treasure it quietly, was the idea... Mais je ne peux pas!!! I'm exploding with excitement even though words will never be able to describe this experience. The challenge is extended and accepted! So here I go... I looked

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com0tag:blogger.com,1999:blog-4367163972573525683.post-55856968148820989962011-06-13T01:27:00.002+02:002011-06-13T01:55:28.988+02:00

Mmm do you know what I mean? Those little fragrant green beans. Steamed in their shell. Crunchy and juicy with the perfect sweetness. Balanced out by the fleur the sel on top. Edamame means “Beans on Branches”. They are served in Japanese restaurants as an appetizer before you hit the sushi. It’s a soybean harvested at the peak of ripening, right before it reaches the “hardening” time. East

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com0tag:blogger.com,1999:blog-4367163972573525683.post-88562366600307361712011-03-20T21:41:00.003+01:002011-03-21T07:38:12.563+01:00

Dumdidedee dumdidedee… My bumble bee… What's in your Easter basket? No delicious rack of lamb this year? No gooey chocolate eggs this year? No no, as the first rays of sunshine are sparkling on my face, I bring you a refreshing innovating local dish. The foodie world goes loca for local these days! Slow food, local, organic... All very hip words. But I think René Redzepi from Noma showed us

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com1tag:blogger.com,1999:blog-4367163972573525683.post-44339202525961592172011-02-13T19:14:00.008+01:002011-02-15T18:36:31.952+01:00

I don't know about you but I never thought of Vienna as a high ranked foodie town. I mean I have been longing to try the world famous Sachertorte. Although I’ve never had one myself. I only knew about it by reputation. I only read about it in novels and magazines. Out of desire I finally tried making one myself. I found this amazing recipe on one of my top foodblogs (http://www.chubbyhubby.com/).

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com2tag:blogger.com,1999:blog-4367163972573525683.post-88954576053369351322010-12-28T21:36:00.002+01:002010-12-28T21:53:31.783+01:00

Christmas time… I’m a giant fan. Not only do I love the Christmas tree with the beautiful lights and homemade ornaments. Not only do I like wrapping and unwrapping presents. (I might even say I like the first one the most!) Not only do I love time with beloved ones and family. But it’s always a great occasion to disappear in the kitchen for the whole day and create a mouth-watering Christmas

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com0tag:blogger.com,1999:blog-4367163972573525683.post-26303752112615172622010-11-30T19:38:00.002+01:002011-02-13T19:18:03.883+01:00

Would it surprise you if I told you I did a city trip to Firenze this month? Would it surprise you if I told you it was a culinary delight? Would it surprise you if I told you my hosts were foodies just like me? Would it surprise you if I told you a new dish came to life? I guess not! But surprisingly enough that doesn't stop me from talking big to you about basking in the Italian lifestyle. The

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com1tag:blogger.com,1999:blog-4367163972573525683.post-54621861970539189852010-10-24T18:16:00.005+02:002010-11-11T18:12:12.399+01:00

Ever tried yoghurt that's so intense so concentrated it’s almost like a goat cheese? What if that creamy rich delicious yoghurt was created by your own hands? What if you marinated it with fragrant herbs and a delicious olive oil? Mmm I would say you will have some very enthousiastic guests to entertain! Hangop literally translated means: "hang it". It’s my darling latest discovery. Because it’s

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com1tag:blogger.com,1999:blog-4367163972573525683.post-13275181261378250692010-09-19T19:19:00.003+02:002010-10-30T22:35:14.405+02:00

Oh Gosh I’m late! I’m so so late! It’s been over 2 months now since my last post. But in my defense it has been a very moving summer, both literally and figuratively. My sister in the hospital after what was supposed to be an innocent cycling trip. She gave us a big scare but don’t worry she is back to teaching back bending and sun salutations at www.lynnyogacenter.com My brother getting

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com2tag:blogger.com,1999:blog-4367163972573525683.post-6023419746953609952010-07-07T15:26:00.022+02:002010-10-30T22:36:18.719+02:00

Without sounding presumptuous but who would have thought that America can teach me something on culinary grounds!? Just kidding but you have to admit the multimillion companies such as McDonald’s, KFC, Subway, Dunkin Donuts, etc. aren't exactly culinary delights/highlights. Now I know that doesn't say anything at all about real local aromas. But your exponentially expanding obesitas curve isn't

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com3tag:blogger.com,1999:blog-4367163972573525683.post-60064445743017328342010-06-08T22:36:00.002+02:002010-06-13T16:54:58.222+02:00

Guest post by my sis Lynn. She lived in Singapore for one year and discovered her true calling in this world: yoga teaching. She is extremely talented even though she never did yoga or gymnastics before. Her body bends in ways… incredible! She is as supple as a cat! And she has the strength of a lion. Because don’t fool yourself in yoga you need both! Today she invites us to discover her

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com1tag:blogger.com,1999:blog-4367163972573525683.post-38264899320850551232010-05-10T11:09:00.000+02:002010-05-10T11:09:26.996+02:00

No details. I'm to tired to write today. But check this out: http://lyndasrecipebox.blogspot.com/2010/05/aprils-family-recipes-memories-of.html How proud would Nana be now?! Love to you all

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com4tag:blogger.com,1999:blog-4367163972573525683.post-38194858872684335632010-04-13T11:26:00.001+02:002010-04-13T13:55:25.073+02:00

I'm a giant bread fan. Everything about bread is delicious. From the yummy yeast and the kneading, to a wet dough that starts to bubble away once the yeast is working its magic. The delectable smell of fresh bread in the oven... The crumbling sound of a perfect crust... The melting butter on warm bread or the young spicy green olive oil for dipping... A sandwich at lunchtime or some stale bread

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com5tag:blogger.com,1999:blog-4367163972573525683.post-52834049237419447612010-03-10T17:35:00.011+01:002011-03-21T07:40:41.186+01:00

I want to share with you my latest realisation. And at the same time my proudest one ever probably! I'm eternally thankful to Eleonora from Aglio, Olio & Peperoncino. Her recipe made me create these faultless perfect little bread sticks, aka world famous Grissini. The Italian bread stick you get in pretty much every standard Italian restaurant. Everybody knows the breadbasket with some pieces of

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com3tag:blogger.com,1999:blog-4367163972573525683.post-66161582681457753952010-02-07T23:10:00.007+01:002010-03-14T15:04:28.923+01:00

Aah it was as expected 100% pure bliss! From lunch with hot Swedish girls to 5 courses dressed up dinners. From wasabi sorbet to fresh oranges. From back breaking jumping to hair freezing swimming. From bitter cold athletic skiing to hot early morning family yoga. From cardiac arrest raclette to bathroom floor lying cheese fondue. From the first second until the last it was a blast! Zermatt in

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com2tag:blogger.com,1999:blog-4367163972573525683.post-23410761209185516942010-01-20T11:04:00.004+01:002010-03-14T15:16:04.060+01:00

As promised finally the famous Oyster Velouté. This recipe is from a good friend of my brother. He has the most idyllic bed and breakfast in Charente, France: Logis De Puygaty. I haven't been there yet, but it's definitely on my top 10 places to visit. And the reputation is immense. The owner is not only lucky to have such a beautiful domain, he is also an excellent chef! With his table d'hôte

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com1tag:blogger.com,1999:blog-4367163972573525683.post-46606229129206733702010-01-08T14:27:00.019+01:002010-12-28T21:58:58.759+01:00

Nana where did you go? Nana where did you come from? You were unique, a pearl! You found your oyster Together you created a sea of luck, peace and love. Your sea could get rough. But your beacon cherished every single one of your children. We lost Tapi in the storm. You took over his torch with pride and an inexorable courage Together we conquered many coasts. You were part of us. Each child,

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com4tag:blogger.com,1999:blog-4367163972573525683.post-19345708409981025042009-12-22T15:04:00.009+01:002010-04-13T13:55:04.994+02:00

Merry Christmas everyone! This year I feel very very festive. Although work is crazy. Pediatrics in the winter is no joyride. Viruses and mucus are thrown at you from every direction. It's definitely not crisis for Kleenex and The Antiseptic Gel! So work is hard. But we have snow here! Lots and lots of snow! It's wonderful. It's so beautiful. It makes me want to... "Wipe my nose, put my new

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com1tag:blogger.com,1999:blog-4367163972573525683.post-37403752634687107562009-11-22T18:41:00.008+01:002011-02-28T20:07:18.011+01:00

As promised more Anglo-Saxon flavours... English high tea with scones! Things to do before you die... An English high tea is definitely on that list. Scones with clotted cream and jam… Delicious! Especially if it's served to you by a very uptight English lady; pronouncing the cHlottHHed cHream with the posh hyper corrected ‘h’. It's a ceremony rather than a meal. I treasure my childhood

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com1tag:blogger.com,1999:blog-4367163972573525683.post-55702639972697630782009-10-19T21:48:00.007+02:002010-03-14T15:20:55.450+01:00

Winter days... Aah, the roasts and the braising! Did you know I have English roots? My great great grandmother is English! Don’t act so surprised; you must have noticed my Anglophilia... My love for G&T's, Jamie Oliver, apple crumble, the English language, high tea with scones (to be posted soon!!!), the rough yet wonderful English sailing conditions and Georgina is undeniable! When you read

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com3tag:blogger.com,1999:blog-4367163972573525683.post-67201463477995415942009-09-21T21:36:00.006+02:002010-09-19T23:28:24.145+02:00

I know it’s been a fricking while. I did finally put an end to all the crazy traveling. But that doesn't mean I sat on my lazy tushy! I moved to a brand new town. It’s Brasschaat, a small village north of Antwerp, that also happens to be a tax haven for the rich Dutch people. I started working! At last (sadly) not a student anymore. I'm a first year resident in pediatrics. I have learned what

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com3tag:blogger.com,1999:blog-4367163972573525683.post-83014837128267500472009-08-21T17:02:00.006+02:002009-10-19T22:47:24.161+02:00

Imagine the setting... Brazil... deserted countryside... at the edge of a beautiful lake... just before sunset... After an afternoon lingering by the pool with delicious passionfruit caipirinha´s... while the sushi master (who also happens to be a very dear friend) works away in this beautiful kitchen...Mmmm!You have to admit a setting like that can´t be beaten!And then he makes these delicious

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com4tag:blogger.com,1999:blog-4367163972573525683.post-13001796459948580052009-08-06T03:47:00.003+02:002009-08-21T17:38:39.707+02:00

Mmm... maybe I have to reconsider my ultimate sushi. Had a marvelous sushi dinner in Tatsuya. One of the top sushi places in Singapore and definitely chubbyhubby's favourite!It's a close call. I definitely still prefer by far my own freshly caught mackerel above their Japanese mackerel with yuzu. But they make some delectable seared nigiri's. With a torch they turn an already mouthwatering tuna

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com0tag:blogger.com,1999:blog-4367163972573525683.post-64586515702161287142009-08-02T22:34:00.008+02:002010-03-14T15:23:15.300+01:00

So what is the ultimate sushi for a sushi lover like moi? Sushi from Nobu? Mmm... no, overrated! Sushi from a tiny Japanese restaurant hidden away in frantic New York. One that can only be found by fellow countrymen? Perhaps... But above all the ultimate sushi for me is from a fish so fresh it hasn't gone into “rigor mortis” yet. A fish caught by our own line. A fish I degutted myself. So here

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com3tag:blogger.com,1999:blog-4367163972573525683.post-86382611932081299042009-07-25T18:18:00.009+02:002010-03-14T15:24:29.576+01:00

We stick to berries! But different berries and different setting.We are in Bretagne sailing on our Swan 43. Bay hopping, from one idyllic medieval harbour to the next bay... The rugged coast of North Brittany is striking. Navigation between the numerous rocks and islands is tricky especially with a tidal difference of 12meters and up to 6 knots of current. The weather does not resemble anything

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com2tag:blogger.com,1999:blog-4367163972573525683.post-73361317636478177412009-07-06T10:14:00.007+02:002010-03-14T15:28:35.498+01:00

On my way to Elba for some classic swan racing...But Ryanair or Pisa air traffic control, the Irish or the Italians, decided to take it slow today. Two hours delay...here I am stuck in my seat 3F watching the screaming yellow that Ryanair uses as background colour. Never understood that... Why such an intense colour? Aren't they supposed to pick some soothing grey or pink to calm down the

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com0tag:blogger.com,1999:blog-4367163972573525683.post-75660038804901094792009-06-21T14:36:00.005+02:002010-03-18T17:36:50.363+01:00

Not a lot of time because it's full on exams next week. The last ones before I finally graduate!!! But I was lucky enough to get my hands on some ultra fresh wild Hamachi (yellow tail) last Wednesday. Oddly enough caught in the Mediterranean Sea! We had it as a wonderful appetizer. I thought I must share it with you because it is so easy and this fish is so so rare to find here. Crudo is the

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com0tag:blogger.com,1999:blog-4367163972573525683.post-53945037065616141822009-06-14T21:00:00.005+02:002010-03-14T15:29:59.334+01:00

The Hidden Glasshouse is one year old! It has been an interesting and exciting year. Finally putting my food musings down on paper or more particularly on the net was the best plan ever! Whereas before I would cook up concoctions (some more successful than others) and they would vanish into happily filled stomachs as the dishwashers hums peacefully. Now, having the blog, it disciplines me into

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com5tag:blogger.com,1999:blog-4367163972573525683.post-81120998152250445592009-06-02T11:27:00.006+02:002010-03-18T17:38:13.191+01:00

As of first of September I’m leaving this city due to job obligations. Yes as of first of September I’m also changing from student life to job life. If all goes well I’ll be a resident in pediatrics in the intriguing hoods of Antwerp, Brasschaat! But anyhow I want to talk about one of the places I’ll miss when hanging out there in what I assume can only be called ‘un bled’ (a godforsaken place).

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com4tag:blogger.com,1999:blog-4367163972573525683.post-54597792432276101352009-05-06T13:43:00.007+02:002010-03-14T15:32:52.915+01:00

So what food did I miss the most whilst in Asia? Surprisingly or maybe not so surprisingly, I didn't miss the European food a lot during my 3 months. I didn't get tired of the rice at all. When I was a little girl my only sources of carbohydrates were rice and pasta, no potatoes. So perhaps I was biased but the rice comes in so many variations and is so delicious. Really I missed it within the

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com2tag:blogger.com,1999:blog-4367163972573525683.post-62459816806305006922009-04-07T08:52:00.005+02:002009-06-08T15:37:38.657+02:00

Back home...Landed in Helsinki first...Was surreal... In the morning glory we approach Helsinki. From my little window I see miles and miles of whiteness... A snow blanket covers Helsinki! When I stepped on the plane it was 33°C. For 3 months I have been bathing in sweat. The little pearly sweat moustache on my upper lip became my best friend. Our snorkelling boat with a very confused snorkeller

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com2tag:blogger.com,1999:blog-4367163972573525683.post-42360804657070505832009-03-26T09:58:00.004+01:002009-06-08T15:37:38.658+02:00

I'm writing my final chapter on Cambodia as I'm lying on a tropical paradise beach in Thailand. (More on that beach in the next post)Another chapter in my life is finished. It’s ready to be stored into my memory. Ready to be reread and relived again and again anytime I want. That's the beauty of this story or any great adventure in our life. All good things come to an end but they can never be

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com1tag:blogger.com,1999:blog-4367163972573525683.post-84821324409516856382009-03-15T11:33:00.006+01:002009-06-08T15:37:38.658+02:00

We are more than 3 weeks in Phnom Penh now.It’s very different from Siem Reap (as could be expected).Our house is great! We feel lucky everyday that we found it.Thanks to Sara, our bus neighbour, we landed into the very hospitable hands of the expat world and in our case more particularly into the hands of Alex, le français.The house has a large kitchen, dining area and garage on the ground floor

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com1tag:blogger.com,1999:blog-4367163972573525683.post-4898330519318084662009-03-01T14:52:00.007+01:002011-03-21T07:43:32.308+01:00

Ordered from one to ten, but really all of them belong on number 1 10. Ella wine bar Only on the tenth place because we didn’t actually try it out. We went there because Pierre, the owner, organises great but expensive ecotours (www.paneman.org). The location is beautiful. Hidden from the streets, you enter an oasis of peace and quiet. In a beautiful lush garden Asian platform beds are scattered

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com3tag:blogger.com,1999:blog-4367163972573525683.post-33104401832838784152009-02-17T02:02:00.011+01:002010-03-18T17:44:00.082+01:00

We are halfway! :( We leave Siem Reap behind, I repacked my 27.6 kg, got on a 6hours muffy bus ride to get to Phnom Penh and our new home for the last six weeks of our adventure. I want to share with you our goodbye gifts from our doctors.Thursday evening is our last night in Siem Reap. As we are packing in our room and pampering ourselves before we hit town one more time, our house phone

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com2tag:blogger.com,1999:blog-4367163972573525683.post-85626375934129332262009-02-07T03:31:00.013+01:002009-06-08T15:37:38.658+02:00

It’s with great pride that I announce to you that I'm a damn lucky bastard!I'll reveal you some of the amazing adventures we encounter here. I’ll give you some snapshots of how we spend our weekends in Asia!First weekend I had the opportunity to visit my sister who lives in Singapore. On top of that I sailed in a ‘once in a lifetime’ regatta. Together with the rest of the Asia Sailing Tour we

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com2tag:blogger.com,1999:blog-4367163972573525683.post-33227010200340967182009-01-29T06:08:00.010+01:002010-03-18T17:46:14.595+01:00

As promised I will talk a little about our doctors’ life here... It’s strange, it’s incredibly different. The most terrifying thing is that after just 3 weeks, I'm already getting used to this difference. It’s absurd. Here is the tale of my first surgery in Cambodia. I'm on traumatology (consists mainly of screwing broken bones back together). On my first day we had a patient with a clavicle (

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com1tag:blogger.com,1999:blog-4367163972573525683.post-41263694287945125082009-01-19T14:52:00.007+01:002010-03-18T17:46:59.973+01:00

Cambodian cuisine still has infinite amount of secrets for me. Like what is hidden inside those banana leaves from the street vendor, or what about those fine smelling banana-pancake-cookies, or what about that nasty reeking smoked and dried fish? Not to start about how to use the infinite different kinds of cucumber, eggplant and basil at the market, or any other bizarre shaped vegetable for

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com1tag:blogger.com,1999:blog-4367163972573525683.post-48111659154712222242009-01-11T15:34:00.011+01:002010-03-18T17:47:40.168+01:00

Sooasatay! Beginning of this week, I left Langkawi behind in perfect racing conditions... 30 degrees, 18 knots of wind and refreshing clouds... Again I had my share of bad luck with AirAsia and flight connections. But after a long journey I arrive in Phnom Penh and meet my fellow students. We get picked up by our local contact person/surgeon. He picks us up in his big jeep, pimped up by Louis

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com4tag:blogger.com,1999:blog-4367163972573525683.post-81643439446578686252009-01-03T03:42:00.011+01:002010-12-28T21:57:18.050+01:00

Dear all, It has been far too long since I’ve updated this blog. And I give you my sincere apologies. I hope I didn’t lose any readers by this negligence. On 29th of December I packed all my belongings for three months in two backpacks... a total of 26.7 kg is what a person necessitates for going to the other side of the world. Or at least I do. I do wonder if this is a lot or not... Am I a light

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com1tag:blogger.com,1999:blog-4367163972573525683.post-45575758981577565582008-11-23T13:38:00.015+01:002010-12-01T23:12:36.031+01:00

Marc is the fifth generation butcher. But as family tradition defines not only do they sell the meat, they also breed their own cows. After starting with different breeds and types, nowadays, they breed almost exclusively Belgian White Blue cattle (Witblauw fokkerij). This race is healthy, rustic, heavy-muscled, big, large and especially tall. Courtesy of Gino Marc has a very specific philosophy

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com1tag:blogger.com,1999:blog-4367163972573525683.post-48758426817895393112008-10-25T18:24:00.013+02:002010-10-30T22:39:52.995+02:00

My brother is the perfect entertainer. I think he perfected his skills when he lived in Geneva a couple of years ago. His apartment would always echo laughter and chatter. His place was totally "l'auberge espagnole"-style (great movie by the way)… people from all over the world walking in and out. Plus he made it look so easy to have everybody in a continuous state of bliss. His apartment was

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com4tag:blogger.com,1999:blog-4367163972573525683.post-61279476766202257692008-10-19T20:24:00.003+02:002009-06-08T15:38:07.730+02:00

Dear readers,It might have been a while but I haven't forgotten you nor did I sit still! Lately I launched myself completely in hamburgerology...Next weekend we meet again for a Full Monty on hamburgers... from cow to entertaining...!x

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com0tag:blogger.com,1999:blog-4367163972573525683.post-7312559500806248522008-09-26T23:52:00.006+02:002009-06-08T15:40:25.698+02:00

Aaah Sundays…!I have a very tricky relationship with Sundays!Sometimes I love them, sometimes I hate them. Sundays make Monday come dangerously close. I hate Sundays the most when they are filled with the accumulated work of the week. I used to be disgusted when we had studywork or homework on Sunday. Being on call on a Sunday is the worst day ever.Sunday is family day… in the winter in front of

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com2tag:blogger.com,1999:blog-4367163972573525683.post-72957455869163813362008-09-12T01:24:00.010+02:002009-06-08T15:37:38.661+02:00

Naples… but not exactly Naples… An island… but not just any island… Beaches… but not your classic beach… Pizza… but not just any pizza… I present you… Isola Di Procida!By chance some extra free days were offered to me at work recently. I grabbed it as an opportunity to make a superb mini break out of this rainy country! Friday after work with some delays I took my flight to Rome, Saturday morning

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com0tag:blogger.com,1999:blog-4367163972573525683.post-64153293879833561542008-08-28T18:44:00.006+02:002009-06-08T15:41:31.090+02:00

This is it!Not only did I start my very own foodblog just last June… Today I'm also taking part for the first time ever in a foodblog event!I'm super excited. When I saw Apple Pie, Patis & Pâté her theme for bread baking day I immediately jumped into my kitchen.Making bread is essential for me.When I was growing up, it was with the best bread in the world! My grandfather brought this bread from a

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com3tag:blogger.com,1999:blog-4367163972573525683.post-58622024366088156722008-08-20T19:37:00.008+02:002009-06-08T15:37:57.048+02:00

This weekend we raced a catamaran in our local beachclub (RBSC, Duinbergen). The race is called the Sailing Trophy. It’s been 14 years now that our club organizes this race. And it’s always great fun! A usual start for a sailing race is on the water…a boat and a buoy form an imaginary line… a warning signal for 5 minutes, 4 minutes, 1 minute, 0 minutes… and off you go! Here the start is different

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com0tag:blogger.com,1999:blog-4367163972573525683.post-43694580582959047552008-08-07T22:15:00.011+02:002009-06-08T15:42:16.007+02:00

Last week I had the opportunity, the infinite luck to deliver a brand new Swan 42 from Genoa to Palma de Mallorca.The New York Yacht Club and Nautor Swan teamed up to produce this beauty.The goal was to design a boat that was “winning-regattas-fast” but also “comfortable-cruising-fun”.I’m only a mere mortal so I’m not allowed to test out the fast part, but I did have the honor to test the fun

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com1tag:blogger.com,1999:blog-4367163972573525683.post-87754152865637727182008-08-05T23:38:00.006+02:002009-06-08T15:42:07.039+02:00

Dear reader, please be patient, very soon a new post will materialize! The hiddenglasshouse will introduce you to two delicious sandwiches but she is still waiting on an expertise... Our expert is currently still occupied with some last-minute research... See you next monday!PS: Thank you all for your lovely comments and support; it's a joy to write for y'all!

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com0tag:blogger.com,1999:blog-4367163972573525683.post-32288888481260133262008-07-30T10:39:00.006+02:002009-06-08T15:37:38.662+02:00

We have faced storms, we have faced undying rain, we have faced bitter cold and we have faced endless sea while crossing over from Falmouth, UK to Kinsale, Ireland…until we had no more energy to give. But if we had known that in the end we would get a dinner at Island Cottage as a reward... We might have endured even more!Because Island Cottage is my (and I think anybody who loves dining and

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com1tag:blogger.com,1999:blog-4367163972573525683.post-35078943047693730522008-07-15T11:11:00.010+02:002009-06-08T15:37:38.662+02:00

If you would think summer cruise meant summer sailing, shorts and tank tops, a beautiful tan, al fresco dining… think again!This is the north sea and the atlantic ocean we are talking about. If you see the coast line, it kind of predicts the roughness of it all… We arrived in Dartmouth on Friday around midnight with a wind average of 25 knots blowing us into the river Dart. Twenty five knots is

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com3tag:blogger.com,1999:blog-4367163972573525683.post-38521866850989149402008-07-06T18:39:00.009+02:002009-06-08T15:37:57.048+02:00

What does one cook when views are as stunning as this…?This post is written from the wonderful southwest coast of England.We are sailing our 39 year old boat up to Irelands’ rugged Atlantic Ocean coast.We left the port of Zeebrugge, Belgium at 2 in the morning on Tuesday. After embracing the cold dawn, the first watch was lucky enough to enjoy a dramatic sunrise… Twelve hours later the cold

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com4tag:blogger.com,1999:blog-4367163972573525683.post-5547158875461723422008-06-29T13:29:00.010+02:002009-06-08T15:32:42.639+02:00

As you might know Belgium is in trouble. We can't really hide it; it has been all over the international press... The New York Times calls Belgium" a surreal state". The Economist says "Belgium, time to call it a day!"What will happen next?Contemplations about Flanders joining Holland have been made... Opinions pro and con have been formed... And my opinion? Mmm... That would lead us way to far

papercuthttp://www.blogger.com/profile/15954996899390062790noreply@blogger.com0tag:blogger.com,1999:blog-4367163972573525683.post-35734036307225760512008-06-14T23:29:00.000+02:002009-06-08T15:43:01.297+02:00

There is a wave of mourning going through my hometown Ghent... Two unique shops are closing their books. These shops were evidence of authentical food made by true craftsmen. They were institutions in our town. From far and beyond people came to enjoy their food. One shop is a beautiful professional cheese boutique “Peeters”, the other is a delicious patisserie alsacienne called "Bloch".Peeters

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