Being 55 and being a student, I love it!

I never thought it would be so difficult to find out what I wanted to do in this phase of my life. After  almost 30 years as a passionate family physician, I took the opportunity (although I would probably never have considered it if Iris wouldn’t have told me that she was offered the option to work abroad) to walk out my practice/ my house in one of the most lovely places in Belgium, to move and leave the practice to the younger colleagues. Moving to Italy made the choice much easier, I admit.

Anyway, after living here since september 2016 -now almost officialy  Dottoressa Veerle- I still don’t know what exactly I would like to do. The master in counseling is creating more possibilities. Above all it’s a course in Italian, in a vocabulary which I probably would not easily come across in daily life. My days are full -never a dull moment- and thus I would like to keep on doing a lot of those activities.

Once a month I go, or to Siena, or to Florence for a weekend course. In the beginning I thought, ‘OMG how on earth will I ever be able to follow properly’, but it grows on me and I feel that a lot of the other ‘students’ are curious to find out what kind of exotic creature is part of their group.

Coming home, I prefer to empty my head and prepare our evening meal. Iris probably hopes she could now and again show her skills, but NO.

Orzotto (is risotto made with orzo) with green asparagus in a creamy version is the perfect food after brain activity. Chop and fry 4 garlic cloves, 1 stem of white celery, 2 spring onions and 1 carrot. Add 120 grams of orzo. Bake and stir. Add 500 grams of chopped green asparagus (leave the points for later). Bake and stir. Add 100 ml of white wine and 250 ml of vegetal stock. Allow to simmer and stir regularly. Add the asparagus points after 10 mins. Add water or vegetal stock if necessary. When everything is al dente (and the water is gone), add 120 grams of stracchino (one of those tasty fresh cheeses with a low amount of fat). Add pepper and salt. Serve with fresh chopped parsley. Lovely vegetarian dish!


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