Oatcakes for breakfast with Butter & Jams from Belgium. Quickly made up a batter this morning and we ate each one as it was done while the next was cooking. Sitting at the counter. Wilfred resampling each jam over and over, just to recheck they were ok. Really rich and salty butter via Chimay. Along with an Apricot jam so fresh and with bite that doesn’t feel like it should be just lumped in with other jams. So vibrant. The fruit is uniformly cut into a little dice. Cherry jam via Westvleteren, equally delicious. Whole cherries loosely held in their juice set with a little sugar. Just need to stop grazing on the mountain of cheese we brought back with us...