Poireau vinaigrette, a french revolution.

Poireau vinaigrette is the stuff of traditions, good traditions. It could be what your grandmother makes on a weeknight dinner, or the main starter at your local brasserie where Hachis Parmentier would most likely follow. Good, simple, cheap food that just sounds fancier with its name in French.

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Lunch at Humus & Hortense.

Some years ago, I found myself in Brussels on a little  get away week-end with my sister. What we had not taken into account was that the whole week-end was a national holiday and the rain would not stop pouring down. With everything closed and in the impossibility of simply wandering around we resorted to the two activities we could think of : eating, and going to the movies. 

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Homemade Syrups : three variations.

Syrups are a great thing to have on hand for fast flavor boosts (read : cocktails) but I am not much of a sweets person and the store-bought ones don't work for me. Enter, the home-made syrups ! It really can't get easier than this : water, a sweetener and a flavor agent. 

I improvised three variations with what I had lying around : Pepper/Ginger, Rose/Cardamom and Blackberry/Sage.

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A few weeks in Rotterdam

Rotterdam is everything I love in a city. It is big, it stretches further than I can see, arms of water and parks lace through it, tall bridges make it whole. Each street, still unknown to me, seems full of promises. There are cafés, old cinemas, restaurants. There are bikes and strangers and cars. There is more life than I can encompass. 

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