23/05/2019
MEP election today. Voted first thing in the morning before going to work. I am not hopefully that the result would rewind the whole fiasco starting almost three years ago. But I have to try, like many things in life, no chance if you don't try.
24/05/2019
My first ever Chelsea flower show! So excited.
Going out with three lady colleagues. Not sure with one of them but, hey, I will still enjoy the day.
Saturday, 25 May 2019
Saturday, 18 May 2019
2019 weekly - Week 20
14-16/05/2019
A respite, because I am in a place where I am treated as a professional.
Thank you, BU.
18/05/2019
A2 prepa!
A respite, because I am in a place where I am treated as a professional.
Thank you, BU.
18/05/2019
A2 prepa!
Saturday, 11 May 2019
2019 weekly - Week 19
06/05/2019
Knowing that I get to have a lay-in on Monday is one of the best little pleasure in life.
Knowing that I get to have a lay-in on Monday is one of the best little pleasure in life.
Saturday, 4 May 2019
2019 weekly - Week 18
01/05/2019
One month to go for my DELF. Shivering.
03/05/2019
An evening with Pierre Bonnard and a later night dinner at German Gymnasium. I feel very sophisticated.
One month to go for my DELF. Shivering.
03/05/2019
An evening with Pierre Bonnard and a later night dinner at German Gymnasium. I feel very sophisticated.
Monday, 29 April 2019
I make - Puy lentils with mustard and cream
This mustard lentils dish has to be one of the tastiest dishes I've made in the recent years. So good that we can't stop eating just the lentils (for devout carnivores, this says something). And the combination with grilled salmon of crispy skin is just out of this world. This combination is so simple and elegant. The reward is a lot more than the ingredients combined.
Puy lentils with mustard and cream
- 1 cup of puy lentils, stone picked, washed and drained
- 1 onion, diced
- 1 leek, diced
- 2 celery ribs, diced
- 2-3 garlic cloves
- 2 tablespoons of tomato paste
- 2 bay leaves
- 1/3 cup white wine
- 2 cups of water (or stock)
- salt and pepper to taste
- 1-2 tablespoons of mustard (Dijon, whole grain or English), to taste
- 2 tablespoons of creme fraiche (whipping cream or cream cheese)
- lemon juice
Boil 2 cups of water in a kettle. Pour 1 cup of hot water to soak the drained puy lentils while you prep the vegetables. You can be flexible with the veggies but the essentials are onion and garlic. Diced carrots are nice or a few cherry tomatoes.
In a frying pan with 1 tablespoon of oil, fry the onion, leek and celery until light brown. Add in garlic, tomato paste and bay leaves. Stir for 1 minute and deglaze the pan with white wine. Pour in the soaked lentils (liquid and all) and add in the remaining hot water. The water level should just be enough to cover the lentils. Being the pot to boil, lid on and cook on low heat for 20 minutes. Lentil cooking time varies so extend or shorten the time to suit your lentils.
With the heat off, stir in mustard and your source of cream. I use a mixture of grainy and English mustard because I like my mustard. If you just want a hint, use Dijon or use teaspoons instead. Taste and season with salt and pepper. Just before serving, drizzle some fresh lemon juice. This will be one of the most memorable lentil dishes you make.
Puy lentils with mustard and cream
- 1 cup of puy lentils, stone picked, washed and drained
- 1 onion, diced
- 1 leek, diced
- 2 celery ribs, diced
- 2-3 garlic cloves
- 2 tablespoons of tomato paste
- 2 bay leaves
- 1/3 cup white wine
- 2 cups of water (or stock)
- salt and pepper to taste
- 1-2 tablespoons of mustard (Dijon, whole grain or English), to taste
- 2 tablespoons of creme fraiche (whipping cream or cream cheese)
- lemon juice
Boil 2 cups of water in a kettle. Pour 1 cup of hot water to soak the drained puy lentils while you prep the vegetables. You can be flexible with the veggies but the essentials are onion and garlic. Diced carrots are nice or a few cherry tomatoes.
In a frying pan with 1 tablespoon of oil, fry the onion, leek and celery until light brown. Add in garlic, tomato paste and bay leaves. Stir for 1 minute and deglaze the pan with white wine. Pour in the soaked lentils (liquid and all) and add in the remaining hot water. The water level should just be enough to cover the lentils. Being the pot to boil, lid on and cook on low heat for 20 minutes. Lentil cooking time varies so extend or shorten the time to suit your lentils.
With the heat off, stir in mustard and your source of cream. I use a mixture of grainy and English mustard because I like my mustard. If you just want a hint, use Dijon or use teaspoons instead. Taste and season with salt and pepper. Just before serving, drizzle some fresh lemon juice. This will be one of the most memorable lentil dishes you make.
Saturday, 27 April 2019
2019 weekly - Week 17
22/04/2019
Last day of the Easter weekend, as glorious as the previous three days, sunny, breezy, not too hot nor cold, just perfect.
I took a walk along the backs. But it's Christ college which took my surprise initially. It's usually behind the paying gate but today everyone went in no bother. So I quickly followed. Oh, how magnificent are the wisterias! Numerous pretty purple petals, each of them lightly scented, clustered on old gnarl branches, welcome you when you enter the college. If there is flower which reminds me of Cambridge, I will not hesitate to say Wisteria!
This is another area while I went deeper into the college garden. How lucky are these people who get to spend time here.
Last day of the Easter weekend, as glorious as the previous three days, sunny, breezy, not too hot nor cold, just perfect.
I took a walk along the backs. But it's Christ college which took my surprise initially. It's usually behind the paying gate but today everyone went in no bother. So I quickly followed. Oh, how magnificent are the wisterias! Numerous pretty purple petals, each of them lightly scented, clustered on old gnarl branches, welcome you when you enter the college. If there is flower which reminds me of Cambridge, I will not hesitate to say Wisteria!
This is another area while I went deeper into the college garden. How lucky are these people who get to spend time here.
Then I went to the backs. Spring time has its magic in the air and it's everywhere in the backs. The energy, the optimism, the smile, anything which is ready to spring you over. I know I've said it many times but I still have to pinch myself to realise that I live in such a beautiful place. I am blessed.
Saturday, 20 April 2019
2019 weekly - Week 16
15/04/2019
This is just heart breaking, too painful to watch. More than 800 years of history which has stood the test of time and two world wars went up in flame in 21st century.
I am no Christian nor French but I am a human being who has marveled and treasured the place no less than anyone who has grown up with it. It will be rebuilt, showing the resilience once more.
19/04/2019
Good morning, Good Friday.
This is just heart breaking, too painful to watch. More than 800 years of history which has stood the test of time and two world wars went up in flame in 21st century.
I am no Christian nor French but I am a human being who has marveled and treasured the place no less than anyone who has grown up with it. It will be rebuilt, showing the resilience once more.
19/04/2019
Good morning, Good Friday.
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