Puiflijk, June 5
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DINNER AT HOME again, Erik again in the kitchen. He alternates between here and Bulgaria, where he and his brother own and run an enormous egg farm, supplying hundred of thousands of eggs to countries as far aaway as west Africa.
(He entertained us with the story of dismantling his father's three-story chicken-feed factory and shipping it by barge to Bulgaria, where it was reassembled. But that's another story.)
Erik's a good cook. Tonight's dinner was traditional Dutch, I would say: gehaakte bollen — meat balls the size of small softballs, finely ground beef bound with eggs (not Bulgarian, I think) and flavored with onions and nutmeg. On the side, potatoes in butter, green beans with stewed tomatoes.
With this we thought we'd drink a local red wine I'd bought earlier in the day, but it was absolutely dreadful, far worse than you could imagine, worse than any homemade wine I've ever tasted. We went back to…
Brouilly 2007: much better.
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