Life the universe and everything in between

As the saying goes “that’s just the way the cookie crumbles” and generally when it does most are small enough to not bother savouring. Its easy to ‘acknowledge’ small crumbs and then let them be, as they are not substantial enough to eat and we find (more than often) that we are happy to not fuss about trying to claim each one. But when theres a significant crumble in the cookie there is generally a different response. You take action, you cease it and you savour it.

Heres a few more shots from my visit to Germany a month or so ago during which carnival was kicking off .

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Okay so ponder this. Yes, perhaps a little hefty but share your perspectives…

How do you explain human nature? 

(Why do human beings act the way we do? and what do you think our underlying natural nature is?)

Woke up this morning to a winter wonderland…  just thought id share it with you all. Falling snow really is stunning to watch.

Hey people

Pieter and I had an awesome day road triping to the west of the Netherlands today to visit the province of Zeeland, and yes it is the area that New Zealand was named after. Its a delta area of islands and man made islands aswell as dams to stop the sea from flooding Holland. It was rather obvious from the top of the man made hils/storm walls that the houses were significantly lower than the sea, pretty interesting sight really! You will also be glad to know we didnt leave the house with out a kite and most importantly a frisbee!

Look what i fished out of my photo folder ….  Mmm warm fuzzies about home :) 

 

I found these guys in the paper this morning, arent they gorgeously hilarious!

Hello

Well ive been to Amsterdam, and yes i guess you could say it was almost love at first sight. Although i was there mainly for an interview and the meeting and making of contacts, Amsterdam gave me very warm welcoming. However this was not actually litterally the case. Infact on my first full day it hailed twice and then snow fell that evening while i was finding my way home. I was fortunate enough to be staying with Sachas brother Josh which was cool fun and i had the use of a bike whilst staying there. Apart from  spending 3 hours in the Van Gogh Museum on one of my days i basically cycled the city exploring the streets. This was really enjoyable and im proud to say i never actually got lost in all the semi-cicling canals and roads! I met a few kiwis during my stay, a friend of Josh’s who had been here for 3yrs, as well as Stacey another kiwi who i finally met and will be making contact with in a week to make further interview arrangements in the agency she works within. and contacts shes put me on to. I guess to put it simply; I very could easily warm to the idea of living and working in Amsterdam!

Ingredients:

300ml red wine

Zest of one Lemon

Zest of one Orange

4 Star Anise

1 Cinnamon Stick

6 Cloves

220g Caster Sugar

12g Gelatine

900ml Cream

1 Vanilla Bean

Method:

On low heat combine the wine with zests and whole spices (excluding the vanilla bean) with 55 grams of the caster sugar in a saucepan. Stir until the sugar is dissolved then leave for 15mins on low heat to let the flavors infuse. Remove from heat and strain the spices from the mixture setting aside half of the wine mixture (with spices) for a finishing drizzle. Add 5 grams of the gelatine to dissolve in the remaining (strained) wine mixture in saucepan letting it cool down a little before portioning it in to 6-8 small (oiled) ramekins or tea cups. Place in the fridge to set for AT LEAST one hour.

In another saucepan heat the cream, remaining sugar and contents of the vanilla bean together until at a simmer. Remove from heat and dissolve the rest of the gelatine (7g) in the mixture stirring occasionally until the gelatine starts to take form. Then pour the vanilla cream mixture on top of the set wine and refrigerate for AT LEAST 6hours before serving.

Serving:

Ease the edges of the ramekins/tea cups with a knife and then dipping the cup surface in bowl of hot water for 3seconds. This helps to release the contents before placing upside down on a saucer and drizzling with the chilled spiced wine reduction.

Serves six

This recipe was brought to you by Nina and Pieter, kindly translated from dutch to english for your dining pleasure.

eet smakelijk !