he long days of the innkeeper have returned. We work long hours day in and out to keep our guests well fed and happy.
Google the Dog has taken to eating vegetable and fruit peels. Loquat peels are a favorite as well as asparagus stems, but zucchini, cucumber and carrot trimmings are welcome with great enthusiasm at the kitchen door.
Yes, we’re a bit odd, even the dog is bizarre.
When the weather is nice and we have a rare moment for ourselves, we sit on the terrace to gaze at the golden sunset and the three of us share a Belgian beer. My Dutchman treats his girls very well. I get a quarter of the beer, since I’m a small drinker, while Google laps up the last tablespoons of the honey-colored liquid directly from the bottle — see it and be amazed.
If she’s finished her homework, my daughter also joins us on the terrace. Sunset is a time we all love being together. She’s too young for beer, so I stand on my feet, go to the kitchen slowly checking my plants on the way, and whip up a little treat.
Orange and limoncello zabaglione (Serves 3)
- 2 egg yolks.
- 60 ml (4 tablespoons) fresh orange juice.
- 1-2 tablespoon limoncello (use lemon juice if it’s for kids).
- 50 gr (1/4 cup) light brown sugar.
- 1/2-teaspoon vanilla extract.
— Place all the ingredients in a tall bowl over a pan of simmering water.
— Ensure the surface of the bowl doesn’t come into contact with the water.
— Whisk with an electric whisk until the mixture is foamy and thick (about 5 minutes).
— Divide between 3 glasses or cups and eat straight away or refrigerate.