A family member is about to spend a lenghty period of time in Liege province of Belgium and needs to travel from St Vith to Huy and St Vith to Brussels in first days of his stays.
I wanted to find out what best travel options where and discovered Rome2rio which offered for both trips not just a map but also length of trip, travel options and respective costs depending on wether you drive, take a cab, hop on a bus or ride the train or a combination of these options.
For Taxi and Train from St Vith to Brussels, Rome2rio estimates total travel time to 2h 57 and cost of $97 each way starting with $60 for 11,9 miles taxi ride from St Vith to Gouvy (25 minutes) where you can catch train to Liege-Guillemins (1h and 16 minutes, hourly service) for $15 then Liege-Guillemins to Bruxelles-Central (56 minutes, service every 30 minutes) for $20.
In comparison, driving is estimated to take 1hour and 57 minutes and cost $35.
If you are under 26, cost of train travel from Gouvy to Brussels can be brought down by purchasing a Go Pass 10 from Belgian Rail for 51 Euros.
Each trip even if you change train can be made with one of the 10 passes for a cost of 5.1 Euros.
In this case you would have to use one pass from Gouvy to Brussels and another one for return trip for a total cost of $13.63 instead of $70.
Some destinations like Brussels Airport require payment of Diabolo fee in addition to your Go Pass.
After sharing recipes for a few years, I thought it was time to find a way to allow visitors to the site to narrow their search.
We started today with 15 categories listed with their respective links in right column of 'Serge the Concierge' after mother category Recipes.
The 15 categories (listed in alphabetical order using model Recipes: Appetizers) are Appetizers, Baking, Chicken, Chocolate, Cocktails, Fish and Seafood, Gluten Free, Ice Cream and Sorbet, Lamb, Non Alcoholic Drinks, Pork, Salads, Soups, Vegan and last Vegetarian.
So far about 40 to 50 recipes have been updated to reflect this friendlier way.
We will add the rest as quickly as we can and hope to be done by September 1st, 2013.
Let us know how you like the change.
(* Illustration is photo from Panelle, Sicilian Fritters, Gluten Free recipe from The Country Cooking of Italy by Colman Andrews- Chronicle Books, Fall 2011- reproduced with permission of the publisher- all rights reserved- Photography by Hirsheimer and Hamilton)
Looking for a Sunday afternoon quiet actvity, graphically inclined and in New York, sign up for Edo Pop Stencil Workshop at Japan Society.
On the Menu
Gain an artist’s perspective on Edo Pop: The Graphic Impact of Japanese Prints with a highlights tour of the exhibition. Take inspiration from street artist AIKO’s stencil mural and woodblock print imagery to make your own stencil prints using watercolors and fine papers with master printmaker Roni Henning. No experience necessary. Limited class size.
TICKETS $75/$70 Japan Society members, seniors & students (includes exhibition admission and materials)
Pear beignets with
rosemary sugar and pear crème
pear fritters! Robust pears are just 'pearfect' with
rosemary scented sugar – make this in advance if you can,
you will find all sorts of uses for it. A little lager in the batter
really does improve the taste.
the poached pears
vanilla pod, seeds scraped
whole unwaxed lemon
pears, peeled and cored
of sea salt
lager or ale
oil, for frying
the pear crème Anglaise
the rosemary sugar
sprigs of rosemary, dried, leaves
Prepare the poaching liquid before preparing the pears as they
Place the sugar, 150ml water, bay leaf, vanilla seeds and pod, bay
leaf and the juice and the lemon in a saucepan over a low heat and
bring to the boil for 2 minutes.
Cut each pear into 3–4 vertical slices about 1cm thick and add to
the cooking liquor. Place a circle of greaseproof paper (a cartouche)
on the top and poach until just tender (about 5–7 minutes). Remove the
pears from the liquor and leave to cool and drain on a rack or cloth.
In a medium bowl, combine the flour, sugar, a pinch of salt and
the egg. Whisk together and gradually add the lager or ale. Whisk until the
batter is smooth. Leave to rest for 10 minutes.
To make the rosemary sugar, blitz the rosemary and sugar together
in a blender. Store in an airtight container until required.
Heat the oil to 175ÅãC. Working in batches, dip a few slices of
poached pear into the batter, then carefully drop them into the oil. Fry until
golden on both sides (about 4 minutes).
Drain the pear beignets on absorbent paper and dust with rosemary sugar.
To make the pear creme Anglaise, place the poaching syrup from the pears, the milk and the cream in a saucepan and gently bring to
In a separate bowl, whisk the egg yolks and sugar until pale. Pour
a little of the hot milk mixture into the egg mixture, then gradually pour
this back into the hot milk. Cook over a low heat, stirring continuously
until the custard thickens. Do not boil or the custard will curdle. Once
thickened, pass the custard through a fine sieve and serve with the pears.
(* Recipe from 'Full of Flavor' by Maria Elia- published by Kyle Books USA, April 2013- reproduced with permission- Photography by Jonathan Gregson)