I had an unbelivable proper fish waterzooi in a small, quaint restaurant in Brussels last year. The broth was silky and rich and chock full of potatoes, haircot verts, and carrots that were semi-crunchy upon arrival to the table but began to soften from the heat of the broth as I ate it. Simple and divine.
My current drink of choice:
Gin and tonic
I really wish I could:
Get paid for traveling the world and sampling different cuisines!
My "Go-to" dinner party dish:
Chocolate strawberry shortcakes! My friends love them.
