Here we are in Belfast, settling comfortably into our new space. Our spacious annex apartment is just south of Queens University. Every day, we try to walk in a new direction, usually until we come to a grocery shop that we will then explore. We tend to walk back with three or four more staple items, slowly familiarizing ourselves with shop offerings and prices. It is especially hard to find a store that has everything you want but we are fortunate to be close to many shop options. We also live right next to Ormeau Park, a large park that runs along the river Lagan and includes running trails, a golf course, and an indoor gym complex. We cross this park most often on our way to work and school. However, we also enjoyed snooping on multiple running events and a free concert this week (see video posted below), and discovered a walking exercise staton loop on the far side of the park (awkward to effective workout equipment placed every 100 feet or so). Beyond our neighborhood and university quarter, we have wandered around Belfast City Centre. On Saturday, we experienced St. George's Market, a grand affair of local craft and food vendors. We have also seen Belfast City Hall, the visitor center, and a very overwhelming shopping mall called CastleCourt. Still to see places include St. Anne's cathedral, the Titanic museum, Belfast castle, and walkable areas along the river Lagan. When we are not exploring the city, we spend our time reading. Ben began his online AMBS courses last week and I have suggested readings to complete before my term begins. We have also started the most recent Great British Bake Off series so if you need us on Wednesdays at 8:00 pm, we are probably not available! Because much of our exploration time is spent shopping or dealing with important things like bank cards and phones, our photography for the week is limited to food. It seems only appropriate, then, to end with an original recipe for fresh beet slaw! Fresh Beet Slaw with Parsley-Ginger Dressing1/4 white cabbage, shredded 1 large raw beet, peeled and shredded 2 carrots, shredded 3 Tbsp olive oil 2 Tbsp balsamic vinegar 1 Tbsp lemon juice 1-inch fresh ginger, peeled and minced 2 Tbsp fresh parsley, chopped finely 1-2 Tbsp mayo (optional) salt, pepper to taste Combine oil, vinegar, lemon juice, ginger, and parsley in bowl and stir until cohesive. Add mayo, if desired, for a creamier sauce. Spoon dressing into shredded vegetables, mixing until vegetables are generously coated. We saved our extra dressing to use later. *With our partially stocked kitchen, following recipes can be quite challenging. All of our ingredients, for example, were prepared using a vegetable peeler, 5-inch chefs knife, and wooden spatula plus forks and spoons. Whatever utensils you use, make sure veggies are chopped thin but not over-minced. In dressing, adjust the oil/vinegar/lemon juice to taste. Pictured below: 1) our first meal featuring "Nature's burger" mix from Prairie Harvest of Newton, KS, 2) leftover curry stir-fry and a sampling of fresh salads from St. George's Market, and 3) roasted veggies w/ garlic-cumin mayo, gouda, and smoked Irish mackerel
1 Comment
Mom Joan
7/9/2016 20:43:37
I've watched this so many times! : )
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