Archive | May, 2014

My Last Night in Belgium

17 May

The time has come for me to say goodbye to Belgium. Some days I feel like I’ve been here forever, while others I feel like I just got here last week. It is hard to put into words what this experience has meant to me. I can honestly say that I am not the same person I was when I got to Europe 9 months ago. I have had so many opportunities, has so many experiences, and befriended so many amazing people. But I have to say goodbye for now Brussels. It’s been an crazy, amazing year.

In honor of this moment, here are some pictures from my last night out in Brussels with cousin Caleigh and roommate Lindsay. We had a great dinner out, had some Belgian beer, and enjoyed waffles!

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I Love History…and It’s All Her Fault

7 May

This is written by a fellow Scottie at Agnes Scott. It has nothing to do with studying abroad except for the fact that this professor is one of the reasons that I have been so successful while abroad. I absolutely adore Professor Morris!

International Potluck

6 May

In honor of our international student population, the Vesalius Student Government hosted an international potluck after everyone returned from break. They had foods from everywhere from China, Turkey, Italy, the US, Mexico, and many other places. For me, I couldn’t think of anything more American than apple pie, but I didn’t want to make pie because I didn’t want to make the crust. So instead I made an apple pie dip that I found a couple years ago on Pinterest. For your enjoyment, read the recipe below or click this link!

 

Apple Pie Dip & Cinnamon-Sugar Tortilla Chips from “The Peach Kitchen”

Ingredients

  • 2 cups peeled, cored and diced apples
  • 2 tbsp fresh lemon/calamansi juice
  • 3 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 1 tsp cornstarch dissolved in 1 tsp water

For the chips

  • 6 (6-inch) wheat tortillas
  • 2 tbsp butter, melted
  • 1/2 tsp cinnamon
  • 1 1/2 tbsp sugar

Directions

  1. You can either cook this on the stove-top or the microwave.
  2. Combine all the dip ingredients in a small pan/ microwavable bowl except the cornstarch-water mixture.
  3. Heat for a few minutes until it’s boiling and has extracted juice from the apple.
  4. Add cornstarch-water mixture to the “sauce”.
  5. Put back in the microwave/stove top until boiling and the sauce has thickened.
  6. Set aside. You can serve this warm or chilled. It doesn’t matter. It will taste delicious.
  7. Cut tortillas into desired size. {wedges}
  8. Put in a slightly greased baking pan.
  9. Brush the tortillas with butter.
  10. Sprinkle with cinnamon and sugar, and bake at 210 degrees C {410 degrees F} until golden brown, about 5-8 minutes.
  11. Let them cool before serving and serve with the Apple Pie Dip.

My personal tips:

  • One batch of this doesn’t really make a lot. When I normally make it I tend to double or triple the recipe.
  • I put a little more cornstarch in because I think it makes a thicker sauce, which I like.
  • It can be served with things other than the cinnamon sugar chips. I have also served it with stroopwafels and regular waffles.
  • I’ve also never made the dip in the microwave, so I can’t say how that will turn out.