My last day in Belgium

After another delicious breakfast on board the Iris, we set off cycling at 9:00 AM. Some folks chose to set sail and get dropped off down stream to shorten their day and enjoy the pleasant cruise along the peaceful canal. The ride today was along bike paths through more agricultural farmland than previous days. We coasted past freshly tilled fields, down roadways lined with ancient willows, and by fragrant hedges of lilac trees and fresh flowers. It was so peaceful standing quietly alongside the path and taking in this sensory explosion. The quiet breeze was whistling through my helmet and I imagined that this ‘picture’ had not changed in centuries. What a wonderful three days of cycling through Belgium–we had a fantastic group and great fun together!

Gambas al Pil-Pil (Sizzling Hot Chili Shrimp)

Tapa Recipe, shrimp recipe


Gambas al Pil-Pil (Sizzling Hot Chili Shrimp)

Gambas (shrimp) al pil pil, is a simple, traditional, delicious Spanish tapa that is easy to prepare.



8 ounces uncooked medium shrimp, peeled, deveined

1 teaspoon coarse salt

1/4 cup olive oil

2 garlic cloves

1 (1-inch) piece dried red chili pepper, seeded or 1 teaspoon cayenne pepper

Pinch paprika

1 tablespoon minced fresh parsley


Place shrimp in bowl; sprinkle with coarse salt and toss. Let stand 15 minutes. Pat dry. Heat oil in medium skillet over high heat. Add garlic, and dried pepper and stir. When garlic browns, discard it and the dried chili. Add shrimp; stir until just cooked through, about 2 minutes. Transfer to serving dish with the oil. Sprinkle with paprika and parsley

Recipe found on the Food Network