Putting jet lag to good use. Time Zone: Eastern Daylight Precise Location: New York State Currently….blogging at 4.45am while the world, the city around me sleeps! —–00000—–
The Turkish Shop & Saying Goodbye
There are many things I wish I could take home with me. Many people too. Alas. I’ve bought the cookies and waffles. Spray can cream and croissants in tins. I’ve got a cool bag too. I haven’t used my real camera much – been having a blast with my iPhone and instagram! Shame on me as I have had a wonderful gift of 2 camera lenses from my bestest big sister and friend, Comme un Chef
Collecting Memories: Remembering More, or Less
You forget just how cold the water is that flows through the taps. How numb your hands become in mere minutes. Unlike at home – in Nigeria where the water from the taps is always warm. You forget how narrow and winding Dutch stairwells are. How steep. How torturous it is to walk down the stairs in the dark, madly gripping handrails and banisters.
Feasting on Encouragement
Encouragement. A good-for-your-soul feeling which I’m currently experiencing, thanks to my friends in The Netherlands. A hope that all can and will be.
Video: Ilias Delicatessen
Another video from the Leiden market, this time focused on ilias of ilias delicatessen, a born salesman! [flickr video=9165049379 secret=ca03b516ca w=500 h=280]
Video: Dutch Niewe Haring, in season and on camera
Hollandse Nieuwe Haring. Dutch new herring – of the season. Hollandse Nieuwe is the season’s first herring, which starts appearing at the beginning of June. Only Herring caught between May and July can be called ‘nieuwe‘. Yes, its the season for and of many things, home and abroad. And nowhere in the world is Herring season more celebrated than in The Netherlands.
Home again,….in Holland
Not a single thing has changed. The office is the same – the carpets are still on the wall. The sandwich shop is now a hub: re-designed with upstairs seating. The coffee shop still serves baby cappuccinos, my delight – milky with only a hint of coffee. I ignore the cakes, delicious as they look. The people at the front desk haven’t changed- same faces, same hair and same attitude – friendly but not overly so.
Nigeria’s Wet Season Produce: May/June
I can’t call it summer here, for it is always warm in Nigeria and mostly sunny. What I can say is the rains are here. In full force and my frustrations rise to a head about this time. Every year. Apparently, I do not learn. If I did things would be different. For I know the season of wet. Wet. Wet. The season when white school trainers washed on a Friday afternoon are dry on the outside on a Sunday night but soaked still on the inside. These trainers have been like signposts the entire weekend. I’ve walked past them...
Technique: How to Brulee, without Broiler or Blowtorch
Are you like me? With a temperamental broiler in your kitchen/oven? The net effect of which is no broiling? Without a blow torch for reasons of border control and air travel rules & regulations? Yet with a deep desire to crack a sugar glass crust? Specifically creme brûlée, restaurant-style…….in your own kitchen. Never has burnt cream been so appealing. To me! Say it with me (French accent et al). Creme Brûlée. crem broo lay. That luscious dessert of just-set custard, with a wonderful chapeau (topping) of crackable caramel.