This past Saturday was the celebrations for Chinese New Year in The Hague. I took some photos of the “statues” that represent the holiday. Upon closer inspection, I noticed these are mostly the same statues used back in 2013 for the first Chinese New Year I attended (scroll down to the second-to-last photo).
I’ve taken some better, close-up photos of some of them this year. For example, my favorite:
For some of them it was actually a bit hard to tell which of the 12 animals they represent, but because a few stripes on the top of this guy’s head (above), I think he might represent the year of the tiger.
A Cheeses & More store by Henri Willig has recently opened in The Hague, not far from the Binnenhof. This chain bills itself as a ‘cheese gifts’ store so expect slightly higher prices.
It looks a bit touristy from the outside:
The location isn’t marked that well on Google Maps, but if you’re coming from the Hofvijver (the famous pond) and you’re at the Bagels & Beans café, then keep walking past it and follow the corner. The cheese store will be on the left.
Marco and I aren’t cheese experts, mainly sticking to a few standard cheeses. I was thrilled when the local grocery store started carrying cheddar cheese. It goes great with the Ritz crackers from Kelly’s, the local expat store. Otherwise our standard fare is a jonge belegen cheese which is ripe at about 2 months and translates to ‘young, mature’.
I had a purpose for visiting this Cheeses & More store, as I knew they carried a lovely spicy cheese. We first tried it (or something similar) when Marco’s mom brought back cheese from Alkmaar, a city well known for its cheese market.
We had seen the cheese at Schiphol airport as we were flying to the States for Thanksgiving, but didn’t have time to pick it up after we arrived back in the Netherlands:
I wonder how many people accidentally ask for the ‘red hot chili peppers’ cheese. Ha!
Happy Chinese New Year! 2019 is the year of the pig. And not the gluttonous kind…
The Hague will again feature Chinese New Year celebrations this Saturday to mark the occasion – see the scheduled program. The holiday is celebrated nationally in city hall while the local celebrations are held in Chinatown, including Rabbijn Maarsenplein and Bijenkorf’s parking lot.
I’ve always been a big fan of the local celebrations held at Rabbijn Maarsenplein (with its Chinese New Year market) and the area behind Bijenkorf (which always has lovely sculptures). But the dance routines in city hall are not to be missed, either!
One of my guilty pleasures when it comes to Dutch television programming is Heel Holland Bakt which translates to ‘All of The Netherlands bakes’. Yeah, it sounds better in Dutch…
It is a cooking competition held outside in a tent. The format is a spin off of the UK’s The Great British Bake Off and there are actually many international variants of the program. There was even an American version… for a total of seven episodes. Yikes.
Actually, Heel Holland Bakt is one of the few weekly Dutch shows that I watch outside of the news programs. Of course when I moved to the Netherlands I watched a lot of television to learn Dutch, but not so much anymore. Don’t get me wrong – half the time the TV is set to some Dutch thing or another (F1 racing is pretty cool when Max Verstappen hasn’t totaled his car in pure anger), but I don’t watch anything with same amount of regularity that I watch Heel Holland Bakt.
One of the highlights of the show is the Dutch comedian André van Duin who presents the show alongside its two judges. I tend to like his style of comedy, and his Dutch is pretty easy to understand. There’s exceptions of course, and I do find myself sometimes turning up the volume a bit too high to understand some references, but it is generally easy enough to follow along.
This season also had two interesting threads to follow: 1) Cas, who has a hearing impairment and 2) the controversy surrounding Maroeska, who may or may not be an amateur baker.
When Cas was selected for the competition he brought along a sign language interpreter (by the name of Wieke) to translate everything. The only question I had was why she would sign everything, even when he wasn’t looking at her. But it turns out that was the agreement the two of them made – sign everything, just in case. You can read an interesting article in Dutch about Cas, Wieke and their experiences here (if you’re caught up).
The other contestant that got a lot of reactions was Maroeska, who has received a ton of criticism in the news and on Twitter because she has in the past written a cookbook and had a catering company. The question is whether or not either of those things disqualify you from joining Heel Holland Bakt because you can’t be considered an amateur. I don’t have an opinion either way – especially in this era of easy self-publishing when anyone can publish a cookbook! – but I do think the criticism has gone too far. It’s a pity.
All in all, it’s been a fun show to watch. I will miss Heel Holland Bakt. And I might have to look up André van Duin in some of his other work.
A few weeks ago Marco, Roger and I made Pho again. It’s a Vietnamese soup dish, made with either beef or chicken.
I’ve blogged about pho soup once before, last May. The best part of the dish: the beef is thinly sliced, and then cooked at the table by pouring the hot broth over it.
Tasty! Though I might have been a bit greedy with the amount of coriander I threw on top (although some of it was also mint). The noodles are bean spouts, something I don’t remember having before moving here. In fact, I’ve learned the Dutch name for them, taugé, but always have to look up the English translation. The sprouts pictured above are most likely from Indonesia.
I’ve now been in the Netherlands for six years (time flies!). In October of last year I received the letter to renew my residency permit. My first year here I had a one-year permit, but after I married Marco I qualified for a five-year permit (hence the six-year total). This is much appreciated, since the fee (€171) is the same for either case…
I received the notice in mid-October, and send in the paperwork about a week and a half later. Of course, if I had known that the decision could take up to three months, I might not have waited!
The letter above says “We have received your request for an extension to the duration of the residency permit. The timeline for this decision started on October 27, 2018. You can expect the decision by January 25, 2019.” Guess when the next letter arrived with IND’s decision?
No, really. There’s only one right answer.
If you guessed “January 25, 2019” you would be correct!
Marco and I knew that there was a bit of a backlog at IND (understandable, since they aren’t fully staffed) but sheesh. The reason I should have sent in the extension right away was because my residency permit expired a few weeks before the 25th. No big deal, as I simply carried around the letter saying that the extension was in progress, but still. It’s amazing to think your existence in a country is tied to what is effectively a thin piece of plastic with a picture on it.
At least now I am officially legal until January 2024!
Last Tuesday Marco’s mom made zuurkool for Marco and I (yay!). The three of us have an agreement that she makes zuurkool once a year, when it gets cold out.
This year worked perfectly as Tuesday was the first snowfall in here in the Netherlands. Only about half an inch, give or take, and gone within a day or so. Nothing compared to the cold weather which parts of the U.S. are getting with that polar vortex!
The best way to describe zuurkool is “sour mashed potatoes” (indeed, the Dutch version is generally a combination of zuurkool and potatoes).
It’s very tasty when the weather is cold out. Which is exactly what I said last year, it looks like…
Last week Marco and I made gevulde speculaas (literally “filled speculaas”) which is a type of spiced biscuit filled with almond paste. In case my parents are wondering, this is what Marco and I brought over for Thanksgiving! The actual recipe came from a box of Koopmans mix.
The only thing we had a bit of trouble with was the thickness of the bottom and top dough. Easy enough to roll out, but then it was too wet to transfer it to the baking dish easily.
But was it delicious? Yes it was! Especially if you add a small spoonful of whipped cream on top, with a dusting of powdered speculaas spices…