I'm in love with my bed. This is awesome.
Unrelatedly, I'm finally taking 4 months' worth of cellphone pics off my phone. Let's catch up, shall we?
Here's the truffled egg salad/beef burger from Burgermeester:
Here's me about ready to go all Office Space on this FAX machine that WOULD NOT FAX my Italian bureaucracy back in October.
Here's a sunny afternoon at Stork.
Here's a very foggy night about two weeks ago, it was great.
Here's the tosti maker from the Grand in Groningen. One morning when the kitchen staff came in it was missing and there was near hysteria. It is everyone's favorite appliance.
Here's Mara testing the skeleton/Tele rig.
The next four pictures are one night. Mara and I started at De Prael, which was very pleasant until we got kicked out for crashing a private party. So we went to In De Wildeman, where we planned our attack on the Burger Bar.
This recipe exists elsewhere on this site, but this is the updated version so yeah.
carrot-ginger soup with creme fraiche.
1 medium onion
5 large carrots
2 inches of ginger, grated
4 cloves garlic
1 granny smith apple
1 red apple
1 can mandarin oranges with liquid
2 tsp cumin seed, ground
1 T ground coriander seed
1 tsp cayenne
2 cups vegetable broth
Chop ingredients where necessary, saute a bit, add liquid, then simmer until tender. Blend with hand
blender or alternatively, a food processor until smooth. Adjust seasoning if necessary.
Garnish with cilantro, croutons and creme fraiche/sour cream.
My Cookbook Collection - A few weeks ago we were moving furniture around as part of a purge of Dan’s office (wahoo!), and all of the...
7 hours ago