I recently finished a 1000-piece puzzle of Amsterdam — a present last year from Roger. And indeed, the puzzle sat in the ‘puzzle holder‘ for a good 5 months before I was able to finish it. The puzzle itself shows the corner of Amsterdam’s Prinsenhof where it meets Brouwersgracht, on King’s Day – hence all of the orange-clad characters.
Here is a close up look of the detail:
In the meantime, I’ve already started the next one. That would be a puzzle of The Hague’s Hofvijver which Marco bought for me as a Christmas present.
Over the weekend Marco and I went to Tandr in the city centre, not far from city hall. We’ve walked past it countless times, our interest piqued by the lovely smells from the grill wafting out the doors. I’m not sure why it took so long to step inside…
It was really delicious! It was definitely a bit much for a lunch, but the price was reasonable, around €9 or €9.50. The menu on the website is a bit out of date in regards to the pricing, so keep that in mind. My only quibble with the wrap is that the pieces of lamb were sometimes a bit too big to eat in one bite, at least for me.
I would definitely recommend this restaurant, and plan on visiting it again!
From now through April 1st, there is an exhibition (De Raaf, de Vos en Kornuiten) going on at the Central Library. That translates as The raven, the fox, and his mates. The exhibition covers the work of Jean de la Fontaine, a French fabulist.
The fables shown in the library were translated by Rob Scholten while Carlijn van Vlijmen worked on the illustrations.
As mentioned, the exhibit runs through April 1st and can be seen on the first floor of the Central Library, next to the escalators.
Just before Christmas Marco, Roger and I decided to try out a new food place in The Hague. Well, Marco – being the adventurous soul he is – had already visited it during lunch one Friday and brought back the good news to us.
In late October a Vietnamese street food restaurant with the name of Viet Street opened. It sounded delicious so Roger and I quickly agreed to try it out. We decided to go there for a late lunch before seeing Spider-Man: Into the Spider-Verse at the movies (which was awwwwwesome).
Because we were not sure about the portion sizes we ordered some spring rolls to split as a starter, although I didn’t snag a photo of those. Marco and Roger both got Vietnamese pancakes (stuffed with shrimp and/or pork belly, if I remember correctly) with the usual added veggies on the side. You open up your pancake and throw them in as needed.
I was going through my photos of the holidays and noticed another good one to post. On the first day of Christmas we went to Marco’s dad and his wife for a lovely rijsttafel spread (Indonesian meal, translates to “rice table”).
For dessert, she made a delicious ice cream cake for us:
As soon as I saw it my eyes lit up at how fanciful it looked. And the ice cream inside was positively delicious. As the holidays are already a few weeks gone, my memory plays tricks on me but I believe it was cinnamon ice cream.
The talented baker did apologize for one detail, which would hardly be noticed. She created red and green leaves (with fondant, I believe?) to go all along the sides of the cake, but ran into trouble when the ice cream melted and dripped down the sides a bit. Personally, I love the little gaps on the side allowing you to look into the cake and at the leaves.
I’ll admit, I wish I had a slice of this ice cream cake in front of me to eat again.
2018 was definitely the year of reading for me. In total I finished 19 books in Dutch and 11 books in English. Thanks in part to a re-read of the Harry Potter series, I must admit. The Dutch translations clock in at just over 3,000 pages for seven books!
Haruki Murakami’s Killing Commendatore. Also a hefty read, it came in at just over 1,000 pages for the Dutch translation and was thus split into two parts. The best part? The Dutch translations were released in December 2017 and January 2018, whereas the English translation was not released until October 2018. One of those times knowing another language besides English has been beneficial for reading.
Not far from The Hague’s Central Station, a small monument for Chuck Deely has appeared. Chuck was a street musician who passed away two years ago today. Earlier in 2018 he received a mural on one of the tram tunnels (scroll down a bit to see the photo).
This memorial can be found outside of the entrance to Rijnstraat 8. This building is across from the main entrance of The Hague’s Central Station, and houses many government ministries. After crossing the tram tracks and the small street, look for the white marble blocks on your left.
There’s no name of description of what this is, so you’d definitely need to be a local to know.
We interrupt this blog post to say: Happy birthday, mom!
Here’s a look back at our oliebollen making attempts this year. (Quick recap: oliebollen literally translates to “balls of oil” and are sort of like doughnuts, usually with raisins found inside. They are a traditional New Year’s Eve treat for Dutchies.)
First, a look at the batter. Doesn’t look like much yet! Or it kind of looks like we are making chocolate chip cookies… But it still needs to be allowed to rise for about 45 minutes, too.
To make the experience a bit easier this year we bought an oliebollentang from Albert Heijn. It’s really just a glorified ice cream scoop. We also tried wetting the scoop in oil between each oliebol. It was still trial and error, but we finally learned the best trick for us was to use a large spoon to grab the batter, and then carefully place it into the oliebollen scoop, and finally put the scoop into the oil, releasing the batter under the oil so that it would come off (a bit) easier.
Time to fry them up! My favorite part is when the oliebollens start flipping on their own. Doesn’t always happen, but sometimes.
They are already looking a lot like oliebollen. You only need to keep them in the oil for 3-4 minutes, but they should be flipped once to make sure both sides are evenly cooked.
And the finished product, with a fair heaping of powdered sugar on top.