Brussels Travel Quotes

I hate asking directions. I am always afraid that the person I approach will step back and say, ‘You want to go where? The centre of Brussels? Boy, are you lost. This is Lille, you dumb shit,’ then stop other passers-by and say, ‘You wanna hear something classic? Buddy, tell these people where you think you are,’ and that I’ll have to push my way through a crowd of people who are falling about and wiping tears of mirth from their eyes. So I trudged on.

I soon learned that everyone in Paris was like that. You would go into a bakery and be greeted by some vast sluglike creature with a look that told you you would never be friends. In halting French you would ask for a small loaf of bread. The woman would give you a long, cold stare and then put a dead beaver on the counter. “No, no,” you would say, hands aflutter, “not a dead beaver. A loaf of bread.” The sluglike creature would stare at you in patent disbelief, then turn to the other customers and address them in French at much too high a speed for you to follow, but the drift of which clearly was that this person here, this American tourist, had come in and asked for a dead beaver and she had given him a dead beaver and now he was saying that he didn’t want a dead beaver at all, he wanted a loaf of bread. The other customers would look at you as if you had just tried to fart in their handbags, and you would have no choice but to slink away and console yourself with the thought that in another four days you would be in Brussels and probably able to eat again.

Can be selectively bred into kale, Brussels sprouts, broccoli, cauliflower, and more. All are descended from the same ancestor, making this plant very versatile for selective breeding!

Where was he travelling to this week? India? Yes, India. She suspected he had a mistress in Brussels, but they never spoke about that. For years she had detected the scents of miscellaneous perfumes on his shirts following his business trips.

Before it became popular to be “green,” drive an electric car, or greenwash, I traveled across the European continent, from Graz and Berlin to Copenhagen and Brussels, pushing for a “Green New Deal” for Europe. The idea was ahead of its time.

We left the Bentley and Tim at a garage, and Alan and I travelled back to Brussels to hire a much less magnificent vehicle. When we picked Tim up the next morning, he told us that he’d spent the night in his room with a ‘bird’. Intrigued, we questioned him closely, and learned that he had been woken in the middle of the night by a strange, rather alarming noise and that when he had put the light on he had discovered a turkey vomiting on the mantelpiece. He’d thought of complaining but found that his phrase book did not cover this contingency.

Mrs. O’Dowd, the good housewife, arrayed in curl papers and a camisole, felt that her duty was to act, and not to sleep, at this juncture. “Time enough for that,” she said, “when Mick’s gone”; and so she packed his travelling valise ready for the march, brushed his cloak, his cap, and other warlike habiliments, set them out in order for him; and stowed away in the cloak pockets a light package of portable refreshments, and a wicker-covered flask or pocket-pistol, containing near a pint of a remarkably sound Cognac brandy, of which she and the Major approved very much; ... Mrs. O’Dowd woke up her Major, and had as comfortable a cup of coffee prepared for him as any made that morning in Brussels. And who is there will deny that this worthy lady’s preparations betokened affection as much as the fits of tears and hysterics by which more sensitive females exhibited their love, and that their partaking of this coffee, which they drank together while the bugles were sounding the turn-out and the drums beating in the various quarters of the town, was not more useful and to the purpose than the outpouring of any mere sentiment could be? The consequence was, that the Major appeared on parade quite trim, fresh, and alert, his well-shaved rosy countenance, as he sate on horseback, giving cheerfulness and confidence to the whole corps. All the officers saluted her when the regiment marched by the balcony on which this brave woman stood, and waved them a cheer as they passed; and I daresay it was not from want of courage, but from a sense of female delicacy and propriety, that she refrained from leading the gallant--personally into action.

I came from a place where everyone was friendly, where even funeral directors told you to have a nice day as you left to bury your grandmother – but I soon learned that everyone in Paris was [rude]. You would go into a bakery and be greeted by some vast slug-like creature with a look that told you you would never be friends. In halting French you would ask for a small loaf of bread. The woman would give you a long, cold stare and then put a dead beaver on the counter. ‘No, no,’ you would say, hands aflutter, ‘not a dead beaver. A loaf of bread.’ The slug-like creature would stare at you in patent disbelief, then turn to the other customers and address them in French at much too high a speed for you to follow, but the drift of which clearly was that this person here, this American tourist, had come in and asked for a dead beaver and she had given him a dead beaver and now he was saying that he didn’t want a dead beaver at all, he wanted a loaf of bread. The other customers would look at you as if you had just tried to fart in their handbags, and you would have no choice but to slink away and console yourself with the thought that in another four days you would be in Brussels and probably able to eat again.

You're alone. You can develop only when you're alone; you always will be alone, your consciousness of the fact that you can't come up with anything on your own… Everything else is a delusion, is dubious. Nothing ever changes… You talk to other people; you are alone. You have opinions, other people's opinions, your own opinions, you are always alone. And when you write a book, or books if you are like me, you are even more alone. Making yourself understood is impossible; there's no such thing as doing that. Out of solitude, out of aloneness grows an even more intense aloneness, apartness. Eventually, you change scenes at ever-briefer intervals. You believe that ever-larger cities—your small home town is no longer enough for you, Vienna is no longer enough, London is no longer enough. You're forced to go to another continent; you try going here and there, speaking foreign languages—is Brussels perchance the right place? Is it perchance Rome? And you travel to every place in the world, and you are always alone with yourself and with your ever-more abominable work. You go back to your native country, you withdraw back into your farmhouse, you shut the doors if you are like me—and this is often for days at a time—you stay shut up indoors and then your sole pleasure and on the other hand your ever-increasing source of delight is your work

Tim Tigner began his career in Soviet Counterintelligence with the US Army Special Forces, the Green Berets. That was back in the Cold War days when, “We learned Russian so you didn't have to,” something he did at the Presidio of Monterey alongside Recon Marines and Navy SEALs. With the fall of the Berlin Wall, Tim switched from espionage to arbitrage. Armed with a Wharton MBA rather than a Colt M16, he moved to Moscow in the midst of Perestroika. There, he led prominent multinational medical companies, worked with cosmonauts on the MIR Space Station (from Earth, alas), chaired the Association of International Pharmaceutical Manufacturers, and helped write Russia’s first law on healthcare. Moving to Brussels during the formation of the EU, Tim ran Europe, Middle East, and Africa for a Johnson & Johnson company and traveled like a character in a Robert Ludlum novel. He eventually landed in Silicon Valley, where he launched new medical technologies as a startup CEO. In his free time, Tim has climbed the peaks of Mount Olympus, hang glided from the cliffs of Rio de Janeiro, and ballooned over Belgium. He earned scuba certification in Turkey, learned to ski in Slovenia, and ran the Serengeti with a Maasai warrior. He acted on stage in Portugal, taught negotiations in Germany, and chaired a healthcare conference in Holland. Tim studied psychology in France, radiology in England, and philosophy in Greece. He has enjoyed ballet at the Bolshoi, the opera on Lake Como, and the symphony in Vienna. He’s been a marathoner, paratrooper, triathlete, and yogi.  Intent on combining his creativity with his experience, Tim began writing thrillers in 1996 from an apartment overlooking Moscow’s Gorky Park. Decades later, his passion for creative writing continues to grow every day. His home office now overlooks a vineyard in Northern California, where he lives with his wife Elena and their two daughters. Tim grew up in the Midwest, and graduated from Hanover College with a BA in Philosophy and Mathematics. After military service and work as a financial analyst and foreign-exchange trader, he earned an MBA in Finance and an MA in International Studies from the University of Pennsylvania’s Wharton and Lauder Schools.  Thank you for taking the time to read about the author. Tim is most grateful for his loyal fans, and loves to correspond with readers like you. You are welcome to reach him directly at tim@timtigner.com.

All that preamble out of way, here’s what Big Dom eats. Keep in mind that he weighs roughly 100 kg (220 lbs), so scale as needed: Breakfast 4 eggs (cooked in a combo of butter and coconut oil) 1 can of sardines packed in olive oil (such as Wild Planet brand) ½ can oysters (Crown Prince brand. Note: Carbs on the label are from non-glycemic phytoplankton) Some asparagus or other vegetable TF: Both Dom and I travel with boxes of sardines, oysters, and bulk macadamia nuts. “Lunch” Instead of lunch, Dom will consume a lot of MCT throughout the day via Quest Nutrition MCT Oil Powder. He will also make a Thermos of coffee with a half stick of butter and 1 to 2 scoops of MCT powder, which he sips throughout the day, totaling about 3 cups of coffee. Dinner “One trick I’ve learned is that before dinner, which is my main meal of the day, I’ll have a bowl of soup, usually broccoli cream soup or cream of mushroom soup. I use concentrated coconut milk in place of the dairy cream. I thin it out [with a bit of water] so it’s not super dense in calories. After eating that, the amount of food that I want to consume is cut in half.” Dom’s dinner is always some kind of large salad, typically made up of: Mixed greens and spinach together Extra-virgin olive oil Artichokes Avocado MCT oil A little bit of Parmesan or feta cheese A moderate amount—about 50 g—of chicken, beef, or fish. He uses the fattiest versions he can get and increases the protein in the salad to 70 to 80 g if he had a workout that day. In addition to the salad, Dom will make some other vegetable like Brussels sprouts, asparagus, collard greens, etc., cooked in butter and coconut oil. He views vegetables as “fat delivery systems.

These were staggering gains; the Guards Armoured Division, for example, had travelled some 330 miles from the Noireau area in Normandy in just over four days to enter Brussels

ABOUT THE AUTHOR Tim Tigner began his career in Soviet Counterintelligence with the US Army Special Forces, the Green Berets. That was back in the Cold War days when, “We learned Russian so you didn't have to,” something he did at the Presidio of Monterey alongside Recon Marines and Navy SEALs. With the fall of the Berlin Wall, Tim switched from espionage to arbitrage. Armed with a Wharton MBA rather than a Colt M16, he moved to Moscow in the midst of Perestroika. There, he led prominent multinational medical companies, worked with cosmonauts on the MIR Space Station (from Earth, alas), chaired the Association of International Pharmaceutical Manufacturers, and helped write Russia’s first law on healthcare. Moving to Brussels during the formation of the EU, Tim ran Europe, Middle East and Africa for a Johnson & Johnson company and traveled like a character in a Robert Ludlum novel. He eventually landed in Silicon Valley, where he launched new medical technologies as a startup CEO. In his free time, Tim has climbed the peaks of Mount Olympus, hang glided from the cliffs of Rio de Janeiro, and ballooned over Belgium. He earned scuba certification in Turkey, learned to ski in Slovenia, and ran the Serengeti with a Maasai warrior. He acted on stage in Portugal, taught negotiations in Germany, and chaired a healthcare conference in Holland. Tim studied psychology in France, radiology in England, and philosophy in Greece. He has enjoyed ballet at the Bolshoi, the opera on Lake Como, and the symphony in Vienna. He’s been a marathoner, paratrooper, triathlete, and yogi.

Colin and Dunworthy took turns going over to the hall for Christmas dinner. Colin was back in something less than fifteen minutes. “The bell ringers started to play,” he said. “Mr. Finch said to tell you we’re out of sugar and butter and nearly out of cream.” He pulled a jelly tart out of his jacket pocket. “Why is it they never run out of Brussels sprouts?