Archive for July, 2011

July 29, 2011


From the online Oxford Dictionary

[mass noun]
time when one is not working or occupied; free time.

  • use of free time for enjoyment: increased opportunities for leisure
    [as modifier] : leisure activities
  • (leisure for/to do something) opportunity afforded by free time
    to do something: writers with enough leisure to practise their art

at leisure
1 not occupied; free: the rest of the day can be spent at leisure
2 in an unhurried manner: the poems were left for others to read at leisureat one’s leisure at one’s convenience.

lady (or man or gentleman) of leisure a person who does not need to earn a living.

Origin: Middle English: from Old French leisir, based on Latin licere ‘be allowed’

And from Wikipedia

Leisure, or free time, is time spent away from business, work, and domestic chores. It is also the periods of time before or after necessary activities such as eating, sleeping and, where it is compulsory, education.

The distinction between leisure and unavoidable activities is loosely applied, i.e. people sometimes do work-oriented tasks for pleasure as well as for long-term utility. A distinction may also be drawn between free time and leisure. For example, Situationist International maintains that free time is illusory and rarely free; economic and social forces appropriate free time from the individual and sell it back to them as the commodity known as “leisure”.

Leisure studies is the academic discipline concerned with the study and analysis of leisure.




How do you prefer to spend your leisure time? What do you do when you free? What is your favourite activity?

July 29, 2011


July 25, 2011

Club 27/ Forever 27….


The statistics are crazy. Why are there so many musicians dying at the age of 27? It’s called The greatest myth of rock n’ roll, and upon hearing the tragic news that Amy Winehouse passed away at age 27, I can’t help but wonder if the curse of 27 is real. The curse has been labeled the “Forever 27 Club”, or “Club 27”, as over 34 musicians have died at this age… including Kurt Cobain (1994), Brian Jones (1969), Jim Morrison (1971), Jimi Hendrix (1970) and Janis Joplin (1970). 

Simon Paine started the website “Forever 27” in 2008 as a memorial for musicians who tragically died at the age of 27. Unfortunately he has to add Amy Winehouse to his list. Tragic… & sad. They were all too young. Luckily their music will live on.

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Amy Winehouse, a supertalented artist, was born on September 14 1983 and died in London on July 23 2011. Amy, rest in peace. No more rehab. Here’s one of her best;

More info/more musicians that died at the age of 27.  

July 22, 2011

I want it all. Inspired by Holland’s sexiest vegan.

After hearing an interview on Dutch radio 1 with Lisette Kreischer on June 30 (click) , I was impressed.

Lisette Kreischer
This woman seems to know her food.

In fact, she seems to LIVE FOOD too.

PLUS she has ideals and communicates these.

On top of all this she sounded very happy, intelligent and approachable and after listening to the interview a few questions arose to me.  On the radio they mentioned how sexy she is and that she participated in the “sexiest vegetarian of 2010 election”. Of course after hearing this I instantly googled her and wow.. I read some articles, checked her sites, her work, some clips….. from that moment on, she’s a total source of inspiration to me. I thought; why not just try to ask her the questions that came up to me? In the worst case she just doesn’t want to answer them…  

Unfortunately Lisette  didn’t win the sexiest-vegetarian-competition though (Re-run in 2011? Let’s all vote for her!),  the winner was Sanne Vogel. I had to look her up too.. doesn’t look bad, seems talented, but I’d still vote for Lisette because after speaking to her I figured out one can’t be more aware of food than she is! She was the only vegan (For the layman, check what that entails here on Wikipedia -click- ) entering the competition so let’s just call her Holland’s sexiest vegan. Initially I just wanted to ask her 3 foodie-Q’s, but after some research I figured out she has many passions and interests and that she found a way to professionally combine these. That is exactly my goal in life. I am currently trying to figure out how to shape this.

She indeed turned out to be as nice & communicative as I thought (and yes, I did honestly tell her I’m a meat- lover. I also told her that I try to eat meat -and anything else- consciously.)
so here’s the result of my talk to her;

…Funny! I just talked about this with a friend; Roos (click). She’s capable, brilliant, she can do so much, she wants a lot, and she asked me; Do I have to put aside everything I like to just focus on one thing? I told her that I think if you keep track yourself and have an overview, and keep 1 vision in mind in everything you do, even when expressed in different ways and shapes, those ways and the outcomes will be pure. As long as you have a clear image of what you want yourself.

I was one of the people with the prejudice that all vegetarians look unhealthy. You look healthy and even sexy! What is your secret? I mean…I’ve never met you, all I know of you could be photo-shopped or adapted, but I don’t get that impression..

Everything you see, everything I present, is real-life. The pictures have not been photo-shopped, the food is real, there’s no hairspray over it, we just eat it after making pictures of it.

Humans are not meat-eaters, nor plant-eaters. Man can perfectly well live on any kind of diet. Shortages have often been discussed in the medical world: everyone is ill, allergic, sensitive.. I just see the possibility, the option of taking care of myself well. I’m just a human. I don’t eat healthy and balanced because I have knowledge, but because I listen. I didn’t study for this or anything like that. I listen to myself. To the signals my body gives. For example; what do proteins do to me? What gives me energy? What is the effect of certain nutrients? Is my stomach bothering me? You feel that. You listen to it. I’m vegan for 10 years, vegetarian for 20 years and I’m almost 30. Food is energy. I have no ailments, no illnesses… I do have to knock on wood now. I consume enough vitamins and feel good. I can enjoy everything. I am the human I am,  a phenomenon on earth, a creature, an animal.. I need energy and make sure I get it down. I’ve gotten stronger and more resilient in the past few years. I do Yoga, dance and in the most recent years even feel the desire to practise active sports such as surfing and kite-surfing. When I want some extra energy I have nuts, grains or extra Spirulina. If your diet is good and balanced you don’t miss out on anything else.

I do think you have much more awareness of what you eat than some others…

More aware.. well yeah it’s my profession. You have to think about what’s your mission on this eart
h. What is your dream? Who do you want to be? What would you like to do as a human? I think about these kind of things since I was little. I used to really think about the big questions-of-life; What is life? How does nature work? Many people are disconnected from what it’s really about. Food is very important. You put it in your mouth, so you have to know what it is.

I really love tasty, good and healthy food but do catch myself on sometimes being too lazy or undisciplined when it comes to food. You know; I work, I have a busy social life… Do you think that even the lazy-and-always-busy-youngsters-of-today could be vegetarian/vegan?

5 years ago, my 
goal was to reach “The Mass”. Now I’ve reached everything but the mass. Of course I got through to the “cultural creatives” first. They are first in line for everything that’s hip AND they are aware. I also want to reach those crazy, busy sweet-tooth’s, hence my next upcoming cookingbook; “Ecofabulous, wat de pot schaft”. I was writing just now, today is my writing-day. This book will contain simple but tasty and healthy dishes such as the Dutch “Stamppot”. Many youngsters ARE interested in the background of food, but the background is not always clear nor easy to check. Here for I would like to reach a wider target-group, hence the stand on Mysteryland (Are You going to Mysteryland on August 27 (click) ? Visit Lisette in the Ecofabulous Area!) . There you find the “mainstream audience”, the “snelle Jelle” (Snelle is the Dutch word for quick and Jelle is a Dutch boy’s name. Dutch expression for person in a hurry). I would like to make them aware of what they eat. I DO understand why they are so busy, but I always did what I wanted. Never got “stuck” in a job. I don’t recognise being lazy related to food but when it comes to Yoga or sports I do. That is for me less natural than being aware of what I eat. I know it’s good for me. The easy way has less and less power for me. The escape of the easy way out doesn’t do it for me anymore then.

After my first question you have actually already answered my 3rd one…

Oh but I have more to say about this, ask me!

Ok. Why would you convince me to not eat meat anymore anyway?

It’s just Win-Win. You spend less money, you can buy more products, you can keep your products longer. I buy a lot in bulk, for example big chunks, grains. I live by the seasons. Digesting meat and dairy costs a lot of energy. Plants are much easier to digest. 45 billion animals die a year because of meat and the bio-industry. 
The Meat Industry is responsible for 18% of the total CO2 emissions and 13% of the transport sector. Eating meat is also very environment-unfriendly! It creates a giant part of the climate change problem. If we would all consume plants it would matter so much! In 2050 we’ll have to feed 9 billion people and we are already low on food! If we would all only consume plants, there would be many more possibilities for use of the earth, we could for example feed 4 billion people extra.

There are many sensitive people like you, people who think about what they eat, who are aware of what they consume, if they would all quit eating meat to make a statement, it would still not be enough. Most people don’t know that because of animal-consumption we also waste a lot of water. If you really want to know what you eat as a consumer, you would have to study this 7 days a week. There is too little knowledge and information is tough to find. On top of this, the government already subsidies the dairy and meat industry. From being small and onwards, one hears that drinking milk is good, but IS milk suitable for human consumption? We could completely live on vegetable food; seaweed is the future. It is easy to produce on small scale. You just need water and sunlight! The protein-level in seaweed is very high and easier to take in by the body than proteins from meat. Calcium from milk is for example not easy taken in by the body. Calcium from broccoli on the other hand is. Are we meant to consume diaryproducts? Because of the surplus of milk, we even over-consume it. Does this have anything to do with all those allergies people have? I’m not a dietician so I don’t know this but I do wonder…  

Do you use supplements on top of your regular nutrition? How do you make sure you take on everything?

I use Spirulina (click for Wiki) and eat a lot of seaweed. I also take vitamin B12 (click), because usually we take this on from animal consumption. It’s for example produced in the stomach of the cow. I could also retrieve it from cow-manure, but I doubt that it will be very tasty with some salt and pepper..

For more info on Lisette Kreischer, her activities & living Ecofabulous, 
Lisette Kreischer

    Lisette Kreischer








Thanks Lisette for your time, info & pics

& Thx Wikipedia for making us wiser !

July 19, 2011

Loli Phabay (Red Apple)

This clip actually doesn’t need any words. Look how beautiful the women are, the clothes, the voices, the dancing… this is my absolute all-time favourite clip. From the movie Cigani lete u nebo (1975) .

(I don’t know Romani so I don’t know how correct this is;)
Ando verdan drukos nane/ Our caravan has no floor
Man pirani shukar nane/I don’t have a sweet, beautiful, lover, sweatheart
loli phabay te shinava/ This red apple, I split it
jekh pash tuke, jekh pash mange/Half for you, half for me
Hop Hop Hop

M, if we can’t dance together irl, let’s close our eyes and dance with them..

July 15, 2011

Musicheta about food

I must admit; it’s more the title than the lyrics, but if your French is not that ok, who cares. Plus these dudes just make incredible danceable music.

Do you know any songs about food?

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July 15, 2011

Ratatouille + recipe

I hate rats.. (Food is fuel. You get picky about what you put in the tank, your engine is gonna die. Now shut up and eat your garbage.) Gross! But still…Remy the Rat is my hero! He’d be my friend!

Fall instead of summer? Babysitting? Little causin over? Like food? Or animations? Here’s my new favourite one;
Remy is a young rat in the French countryside who arrives in Paris, only to find out that his cooking idol is dead. When he makes an unusual alliance with a restaurant’s new garbage boy, the culinary and personal adventures begin despite Remy’s family’s skepticism and the rat-hating world of humans.

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I wish I could taste the flavours and smell the smells of this movie..

Well I can! (And so can you..ha!) Let’s get to work ’cause here’s Remy’s original ratatouille recipe!


Remy’s Ratatouille

For the Piperade (bottom layer):

  • 1/2 red bell pepper, seeds and ribs removed
  • 1/2 yellow bell pepper, seeds and ribs removed
  • 1/2 orange bell pepper, seeds and ribs removed
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon minced garlic
  • 1/2 cup finely diced yellow onion
  • 3 tomatoes (about 12 ounces total weight), peeled, seeded and finely diced, juices reserved 1 sprig fresh thyme
  • 1 sprig flat-leaf parsley
  • 1/2 bay leaf
  • Kosher salt

For the Vegetables:

  • 1 medium zucchini (4 to 5 ounces) sliced in 1/16-inch-thick rounds
  • 1 Japanese eggplant (4 to 5 ounces) sliced into 1/16-inch-thick rounds
  • 1 yellow (summer) squash (4 to 5 ounces) sliced into 1/16-inch-thick rounds
  • 4 Roma tomatoes, sliced into 1/16-inch-thick rounds
  • 1/2 teaspoon minced garlic
  • 2 teaspoons extra-virgin olive oil
  • 1/8 teaspoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper

For the Vinaigrette:

  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon balsamic vinegar
  • Assorted fresh herbs (such as thyme and chervil)
  • Kosher salt and freshly ground black pepper


  • To make the piperade, preheat oven to 450 degrees. Line a baking sheet with foil. Place pepper halves on the baking sheet, cut side down. Roast until the skins loosen, about 15 minutes. Remove the peppers from the oven and let rest until cool enough to handle. Reduce the oven temperature to 275 degrees.
  • Peel the peppers and discard the skins. Finely chop the peppers; set aside.
  • In medium skillet over low heat, combine oil, garlic and onion and saute until very soft but not browned, about 8 minutes.
  • Add the tomatoes, their juices, thyme, parsley and bay leaf. Bring to a simmer over low heat and cook until very soft and little liquid remains, about 10 minutes. Do not brown.
  • Add the peppers and simmer to soften them. Discard the herbs, then season to taste with salt. Reserve a tablespoon of the mixture, then spread the remainder over the bottom of an 8-inch oven-proof skillet.
  • To prepare the vegetables, you will arrange the sliced zucchini, eggplant, squash and tomatoes over the piperade in the skillet.
  • Begin by arranging 8 alternating slices of vegetables down the center, overlapping them so that 1/4 inch of each slice is exposed. This will be the center of the spiral. Around the center strip, overlap the vegetables in a close spiral that lets slices mound slightly toward center. All vegetables may not be needed. Set aside.
  • In a small bowl, mix the garlic, oil and thyme, then season with salt and pepper to taste. Sprinkle this over vegetables.
  • Cover the skillet with foil and crimp edges to seal well. Bake until the vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for another 30 minutes. (Lightly cover with foil if it starts to brown.)
  • If there is excess liquid in pan, place it over medium heat on stove until reduced. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350-degree oven until warm.)
  • To make the vinaigrette, in a small bowl whisk together the reserved piperade, oil, vinegar, herbs, and salt and pepper to taste.
  • To serve, heat the broiler and place skillet under it until lightly browned. Slice in quarters and lift very carefully onto plate with an offset spatula. Turn spatula 90 degrees as you set the food down, gently fanning the food into fan shape.
  • Drizzle the vinaigrette around plate. Serves 4.


 Bon Appétit!

p.s.: if you’re brave enough to try the recipe, please post us a pic!



(thx Pixar & Disney for the material I used here without asking you for permission)

July 5, 2011

Food for thought

You’ve given me much food for thought. (Prime Minister)
In that case, Prime Minister, bon appétit. (Sir Humprey)




From the Yes (Prime) Minister Files

July 1, 2011

For a change…

I figured out eating bread for lunch every day adds kilo’s. I’m a person that looooooves food and unfortunately am not blessed with a great metabolism or a bodyshape that can handle eating anything. I do eat about everything. I’m jealous of the Bento addicts…I’m too lazy to make such art-pieces for my lunch at the office every day, but I’d love to eat them. I should try to make one on a Sundaymorning or something.. More info about Bento soon. Check Wikipedia for a definition!

Sometimes I bring leftovers or warm soup in the microwave or get a raw herring or fried fish or even a burger or meatball… (less fattening than Dutch bread!- if with moderation) ..or make a salad (but then I end up too lightheaded if I go training after work).

What are your alternatives for eating the Dutch sandwich-with-cheese (or peanutbutter?)? What do you have for lunch if you don’t eat bread/a sandwich? What should I eat for lunch not to get too fat?

Sometimes you just NEED to spoil yourself….This is how I did it today;

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