Today WordPress kindly informed me that I created Ginger Gone Wild two years ago.
Sadly, I haven’t been a regular blogger. During the first year I was drowned in work and during the second year my health got really bad, I had to stop working and I couldn’t blog any more.
I’m finally feeling and will be back to work in a few days! Work isn’t the only thing I plan to go back to, I also want to be the good blogger I haven’t been able to be in since creating this blog.
I hope you’ll enjoy reading me and here’s a peak at what the postman brought me to celebrate this day:
Nume Lustrum and Banggood order
(yes those are hair and baking related! Being sick hasn’t kept me from online shopping! haha ;-) Some articles on those products will come soon)
Another week flew by and I’ve been extra busy doing all the things in the house that needed to be done for so long. I wasn’t alone doing this, my partner helped of course as we live together but I am lucky to have amazing parents as well!
My mother helped to clean the whole house for two long days and my father helped with installing some lamps and things like that.
So this week, this is what I’m grateful for: my parents. They have always been so helpful and supporting. Of course we fought, like any child with its parents, but they’ve always tried their best for me and putting my siblings and myself before themselves. Thank you mom and dad for being the wonderful people you are! I am lucky to have you :)
The barbecue season is officially opened. I wanted to give a twist to the usual oven potatoes so I decided to go with these hasselback potatoes – crispy on the outside and soft on the inside, the perfect combination!
Ingredients for four servings:
- 8 potatoes
- 10g of melted butter
- some fleur de sel or if you don’t have any, sea salt will do just fine!
Cut slices right across the potatoes being careful not to go all the way through them so the bottoms stay attached. A little tip to make this step easier: take two wooden spoons and place their handles on each side of a potato, that way you won’t be able to cut all the way down. This makes the process easier and faster at the same time.
Place the potatoes in a roasting tray and pour the melted butter over them. Sprinkle with fleur de sel and roast at 200°C for about 40-45 minutes. Tada, it’s ready to eat!
It’s this time of the week again when I share with you what I enjoyed most about the previous week. The weather keeps getting better and better in Belgium so I’m grateful for all the sunny days and barbecues! Also, I live in the countryside so the landscapes are amazing at this time of the year.
I’m also really happy that I spent more time with my sister and her son, I even babysat him this morning!
Finally, I know it’s a tad superficial but I’m so glad I found some great spring/summer dresses (sneak peak on my Instagram and article to follow about my recent purchases) and shoes, both of which I’d been looking for for a long time.
How about you? Anything nice happened lately?
Here’s a pictures of some neighbours enjoying the sun!
Join me on Instagram or Facebook :)