Meet Greet, an interior decorator living in Belgium who along with her brother operates a fourth-generation cabinet-making shop. When she wants to break from work or take pause from writing her fabulous blog -- Belgian Pearls -- she heads to their orangerie to relax:
In addition to solo escapes, she says, "We love to gather here in the evening after a busy day to enjoy an apero!!
"And after dinner, we love to sit here to watch TV or enjoy a good movie."
"Our library. There, I just soooo love to sit and read a good book!" And she enjoys the added pleasure of listening to some soft background music. Greet adds that it's her favorite spot in the winter, especially, when she can light a cozy fire.
She and her husband just finished constructing what she dubs their "outbuilding." (As we know in the states, outbuildings don't always exude such a comfortable setting . . . . Hers, however, gives different meaning!!) While the weather there in Belgium "hasn't been that fantastic during the pass few weeks," Greet says they are counting the days until they "can barbecue with our friends!!!!"
Thank you for sharing, Greet!
I hope you'll visit next weekend -- to see who invites us into their own personal and/or favorite place -- at home. Sometime this next week, I promise to list on the sidelines a schedule of who's scheduled when.
I haven't met a recipe that I didn't want to change -- even a little bit. This one is no exception. My aim is to make it healthier, using less sugar, for example . . . . So, to begin, let me tell you how I altered the recipe below with good results.
First off, I used fat-free organic milk. I also opted to go a bit lighter by using 4 egg whites and 1 whole egg -- not the 4 whole eggs, as dictated in the recipe below. Additionally, I used 1/2 cup real organic maple syrup rather than 3/4. I didn't have the crystallized ginger, so I chopped up some pecans and added a small dollop of yogurt. I love this dessert.
1 1/2 cups 1% milk
4 large eggs
3/4 cup maple syrup
3/4 cup canned unseasoned pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons whipped cream
1/4 cup chopped crystallized ginger
1. Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Line a roasting pan with a folded kitchen towel.
2. Heat milk over low heat in a small saucepan until barely steaming but not boiling.
3. Whisk eggs and syrup in a large bowl until smooth. Gently whisk in the warm milk (a little bit at a time so the eggs don't cook). Add pumpkin puree, cinnamon, nutmeg and salt; whisk until blended.
4. Divide the mixture among six 6-ounce (3/4-cup) custard cups. Skim foam from the surface. Place custard cups in the prepared roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the custard cups. Place the pan in the oven and bake, uncovered, until custards are just set but still quiver in the center when shaken, 45 to 50 minutes. Transfer custards to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least 1 hour, or until chilled.
5. To serve, top each custard with a dollop of whipped cream and a sprinkling of crystallized ginger. (Again, since I didn't have the cystallized ginger, I topped it with chopped pecans -- that I did have. Plus a little yogurt.)
HERE'S ANOTHER RECIPE -- WITH MY HEALTHIER TIP! It's a Scarlet Quinoa Salad. YUM!
This quinoa (keen-wah) salad is a favorite! Everytime I prepare it, someone asks for the recipe. If you're interested in reading about the nutritional benefits of this grain-like crop, go here.
I plan to share all the ingredients of this recipe, which I found on a bag of Eden Red Quinoa. However, *instead of the plum vinegar, I use apple-cider vinegar. Why? Well, the plum vinegar has a whopping 1,050 grams of sodium per teaspoon!! (yikes.) The apple-cider vinegar contains zero (0)!
Ingredients: 1 medium beet, peeled and diced (2 small)** 2 tbsp. extra virgin olive oil 1 tbsp. plum vinegar (*I use apple-cider vinegar) 2 tbsp. freshly squeezed lemon juice 6 red radishes (optional) 2 tbsp. finely minced red onion 1/4 cup chopped scallions or chives (optional) 1/4 cup dried cranberries (or cranraisins) 1 cup red quinoa
Preparation: Rinse quinoa in cold water. Add 1 cup quinoa to 1 1/4 cup boiling water. Add chopped beet(s).Cover, reduce heat and simmer for 15 minutes. Let stand for 5 minutes and fluff. When cool, toss with remaining ingredients and serve. Or place in fridge, as it works as a cold salad. Serves 4.
**Cut off the beet leaves, rinse to add to a green salad or in cut up into small pieces for a pasta salad.
The Scarlet Quinoa Salad, is a pretty red dish, as you might imagine. Think holidays? or anytime, like I do . . . .
Water ensures skin health and weight management/loss.
So, drink up. Consider adding to your daily diet the veggies above and the following foods that contain at least 75 percent water by weight: apples, limes, lemons, cantaloupes, watermelons, strawberries, plums, pears, kiwis and grapes.
Foods that Keep Your Skin Healthy and Young.
Click the bowl of tomatoes for the article and recommendations.
Newly Posted Interior Design, and Homes & Gardens: Click photo below:
Home in San Miguel de Allende
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