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Flowers at Heath

IMG_1327{Irises}

The small window that we call spring is extremely short-lived here in the Mid-Atalntic and summer is vastly approaching. The cool breezy nights with a sky full of stars not impeded by humidity are a rarity. Having lush green grass grow without the strain of heat and humidity is a sight to behold, along with the flowers at Heath which have been unfolding around the property since late winter.

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I always suspected the underlying secret to flowers is that various species will grow throughout the seasons so, that their glorious beauty is seen at all times of the year. As much as I love my peonies, irises and the cherry blossoms of spring I do look forward to the flowers of summer.

IMG_0142 IMG_0141{Peonies}

I cannot wait to share the dahlias, sunflowers and hydrangeas, which will grow during the summer months ahead, but in the mean time please enjoy the flowers of spring from Heath!

Jouir,
K

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Traditional Roast Duck in Shanghai

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For our final foray in China, we scheduled an evening for dinner at Traditional Beijing Roast Duck –Shanghai, a restaurant on 1 South HeNan Road. We noticed this establishment several times while exploring the city plus, it was two blocks from our hotel and the concierge made a favorable recommendation, as well as the reservation.

IMG_2237{My brother Sean discussing the menu with our waitress}

No traveler comes to China or leaves without partaking in the ceremony of eating roasted duck.  We arrived early and enjoyed the quiet atmosphere of the dining area before the hungry throng of patrons converged upon the restaurant. Watching the staff make preparations for the evening ahead; there were managers giving last minute instructions to wait-staff, washers, cooks, and they checked to see that each employee was presentable in their attire since, we could see into the kitchen.

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There is a great deal of work that goes into the preparation of the ducks before they are brought in for roasting. As the birds hang in the oven, a chef determines their cooking time and may swing them closer to the flames in the oven so, the skin will become extremely crispy.

IMG_2250{Sean and Tony anxiously awaiting crispy duck}

After much discussion, our meal was decided upon and the waitress shared the specialty dishes of the day. The chef carved the bird at our table with great pomp and ceremony.  The duck was sliced to perfection including the head, which is considered a delicacy. Nothing went to waste, a bit of the fat, meat and bones were used to make soup, which was brought back to the table towards the end of the meal.

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Once the duck was carved, the rest of our meal was served and it was delicious. There were condiments such as hoisin sauce, a sweet bean sauce, and scallions, to go with steamed pancakes used for rolling up the duck meat and crispy skin. We had side dishes of eggplant in a chili-garlic sauce with a touch of sherry and scrumptious stir-fried string beans with lots of garlic.

IMG_2252 IMG_2253 IMG_2254 IMG_2255{Serving of Beijing Roast Duck with a pot of soup}

The overall dining experience was truly memorable and the perfect end to our trip in the Orient. But, the “Silk Road” series will continue as we move towards Arabia.

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