This is it, after all the preparations, let’s have a look at the first half of the road to Berlin (our first stay).
Last view of the Cairngorms… :’-(
Author: patoftheshire Page 66 of 88
Finally, we put everything in place : playing Tetris with luggage !
I always take my two best buddies Eastpack and Rip Curl… they’re good guys they never forget theirs seat belts lol.
In the meantime I think we lost Globule… who is found hiding under the car, as if we can forget her.
Here it is, ready to go the whole home packed !
This include a big organisation of the kitchen as you can have a glimpse here 😉
This is it the annual migration to catch up with family and friends and see how the world is doing out there… So this year, is a really exciting year we go in a lot of new country. Let’s have a look at the program :
- Ferry King seaway from Newcastle to Amsterdam – and a stay at Double tree Centraal Station.
- Discoveries of Berlin and undoing aging conference.
- A week in Vienna and a night at the Opera.
- Week end at Lindau, on a Yacht on Lake Constance (yipppeeeppeee !!!!).
- Lyon for family & friends.
- A picturesque Week end in Avignon.
- A hiking week in Sahorre in Pyrenees.
- Evening in Bordeaux.
- In Saint Mayeux in the Brittany countryside.
- Villages vacances disneyland Paris.
Pffff… here we are again I look ridiculous, just because we go on a ferry in few days… but mommy told that I swim like a stone so I have to wear a life jacket.
I’m sure that’s because of that :
Pfff I’d love to disconnect her damned phone !
At least that’s an amazing picture 😉
~ 2 Servings ~ Time 30 min ~ 4 Days in the fridge ~
Ingredients
- 25 gr coconut flour
- 1 tbsp of psyllium husk
- 1/8 tsp baking powder
- 115 ml still water
- 1.5 tbsp avocado oil
- 75 gr smocked lardons
- 1/2 tsp rosemary
- 1/2 tsp sage
- 1/2 tsp thyme
Steps
- Mix all dry ingredients and spices.
- Boil the water and add it with the avocado oil. Mix with the dry ingredients. Let rise for 5-10 min.
- when the mix is ready it should be an elastic consistency (like play-doh) if too runny add psyllium husk or water if too thick.
- Add the lardons and mix thoroughly, ’till well incorporated.
- Cook in the oven @ 180C for 10 – 15 min or ’till golden.
Nutritional data
~ 6 Servings ~ Time 30 min ~ Preheat oven 180C ~ 1 week in the fridge ~
Ingredients
-
60 gr coconut oil
-
60 gr hotel chocolat drops 70%
-
60 gr hazelnut crushed
-
50 gr cocoa powder
-
25 gr coconut flour
-
2 tbsp coconut nectar (30gr)
-
2 eggs
-
2 tbsp boiling water if too thick
Steps
-
Preheat the oven @ 18oC.
-
Mis the coconut flour cocoa powder and melt the coconut oil with the coconut nectar in a saucepan.
-
Pour the eggs, coconut oil mix in the dry mix add water if too thick.
-
Divide in 6 parts, for each add 10 gr of hazelnut crusched and 10 gr of chocolate drops, mix well.
-
Place in mould and bake for 10/15 min at 180C. keep up 1 week in the fridge.
Nutritional data
