It was sooooo perfect. I have a couple more, too!
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Awesome!
In general: Blue cheeses: Gorgonzola, Italian blue cheese. Roquefort, French. Stilton, English. Cambozola, German. Danablu, Danish.
Wow on that cow cheese! It looks like a cake. Where is the camembert?? No answer required! Enjoy it all looks divine!
The goat ones look French.
Truly, bon appetit!
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Are they from your garden? I also loooove mushrooms gravy.
No, these are from a local farm stand. Mine aren’t quite ready yet. Mmmmmushrooms! 
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That looks lovely! You might enjoy making pickles even if you were to buy the cucumbers. You have the beautiful dill, I think. There is something very satisfying about stuffing the jars full with the necessary ingredients and it is so pretty! You can also make refrigerator pickles that do not need the canning process. Once you can a few things you will see how easily you can do it and will feel like it is a safe process etc. Bon appetit! You like your oats like I do! Firmer more so than loose
Editing to add: Vinegars and olive oils w those bountiful herbs!
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I definitely prefer firmer oats, but I’ll admit these were a bit too firm. Once I mixed it all together it was fine.
My husband keeps bringing up pickles!
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Oooh I had some yesterday morning for the first time. It was delicious.
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Breakfast
French toast.
Chef jump off the boat because he saw these wild blueberries. I wonder what he does if there’s wild pig around 
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Quiche Lorraine in Lorraine
Seriously the best quiche I’ve ever had in my life.
French Cherry Clafoutis
No regrets giving up my giving up of no added sugar. This cherry Clafoutis made it all with it.
Not to mention the Belgium chocolates.
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You’re culinary tour is giving me life!!! I have four separate containers of cherries at home right now…some given some purchased. I think a paleo cherry clafoutis might be in my future!
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Probably be good with a little fresh mint too 
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Trio of Ham
Serrano
Cooked &
Mousse
Goat cheese and bacon
Chef Louie learn from his mother in Belgium, he created his first dish at 14.
Shrimp, with an apricot brandy curry.
OMG
It was incredible!
Duck with grilled endive and potatoes and some other fancy stuff and sauce.
Le Fromage
Belgium chocolate mousse
The most wonderful thing I’ve ever put in my mouth.
Tonight’s Belgium Chocolate
Belgium Amaretto truffle
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By the way. The butter is Dutch Butter. I just figured it was French. But it’s definitely Dutch.
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Wow! I would be happy with the cheeses and the ‘small touch’ of desserts! So French! It all looks lovely!
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Is it salty butter? 
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Yes yes yes to all of this! That shrimp is such an interesting concept…I’m into it. I’ve got the paleo cherry clafoutis in the oven after having to go out in search of a cherry stoner today! I should have laid the cherries on top rather than IN….but…oh well, love and learn. Are we ever going to get to SEE chef Louie?! I like to know the people who’s good I drool over 
Oh and while I’m here: @Thirdmonkey
Scott! Do you have any suggestions on best resources for beginning canning? I TOO have always been too scared to can between the pressurizing and the sterilizing so there’s no bacteria. Any suggestions would be greatly appreciated! Ok….clafoutis pictures to follow
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