The power of love, laughter and… persillade

I simply sear my scallops to a golden brown (about one minute on each side on medium to high heat) and then dump my persillade on top. I also like to add a bit of lemon juice to give it an extra kick. To die for!! Note that scallops are like calamari: they have to be cooked quickly so they don’t feel like rubber in your mouth. Some people slice them in half before cooking them. I don’t because they end up being thoroughly cooked before they have enough time to brown on the outside.

Where are the grandmas when you need one?

I often turn to complete strangers at the farmers’ market or supermarket for cooking advice and inspiration :0) I try to target a lady with a bag full of what I think are interesting ingredients. She would be my nana for the day. That would make for a great business idea: rentanana.com… Don’t you think?

The simplest and fastest lamb recipe you’ll ever come across

Peter just started working on his very own vintage Bentley. All he has right now is a chassis, 4 wheels and the engine. I will document the whole process and post the photos on my car website. Peter’s shop is filled with Riley’s and Salmsons and Bentleys and all he plays in there is prewar music. Walking in there is like turning back time…

Of Bretagne, succulent lobsters and shiny new toys…

The food specialties of Bretagne are crêpes, salty caramel, apple cider and seafood. Eating lobster at sunset on the docks of some remote village, overlooking the ocean is one of my favorite things to do in my French heaven!

Amira Willighagen and the red cabbage salad

So, like only she would have the guts to do, Corrine contacted Amira Willighagen’s agent to get her to come down and sing. Amira is a 12 year old opera singer who won Holland’s got talent 2 years ago. Quite the little star in Europe right now!