Posts tagged ‘Leisure’

November 24, 2013


Launch of new European food, leisure & tourism specialist DLCS  

DLCS developes and executes food, leisure and touristical concepts, events and travels
gives advice, consults and performs research within these areas,
with a focus on Croatia, The Netherlands and Slovenia.

DLCS is a summary of everything delicious, referring to anything that is beautiful  and tasty, specialising in:

DLCS logo

WHO? The founder of DLCS decided to combine all interests and passions professionally after years of experience in a.o. research and management support.

WHAT? Developing and execution of concepts, events and travels, giving advice, consults and performing of research.

WHY? With a love for anything that’s good and a passion for Amsterdam, Artists & arts, Croatia, Food, Leisure, Nature, Slovenia & Tourism, the founder of DLCS decided to combine everything she likes. This is where the idea of DLCS came from. Because your leisure is my pleasure!

WHERE? DLCS is an internationally oriented European company, based in Amsterdam, The Netherlands.

WHEN? DLCS has been preparing the business since 2011 and since October 2013 DLCS is a fact!


Just a few examples of what DLCS can mean to you:

  • Do you want a customised vacation to Amsterdam, Croatia or Slovenia?
  • Do you want food at your party?
  • Are you an artist that needs hands-on and affordable management?
  • Do you need help with administration or paperwork in Amsterdam?
  • Do you need a topic researched, but you don’t have time to do it yourself?
  • Are you looking for a location for your party?
  • Do you want someone to manage your social media profiles?
  • Do you need online marketing for your business, product or yourself?
  • Would you like a professional to help you brainstorm?
  • Are you organising an event you could use help with?

Amsterdam, The Netherlands, 25-11-2013

For more information or any requests, contact DLCS via or send an email to .

July 19, 2013

Amsterdam wildlife



October 26, 2012

Beasts of the Southern wild in het Ketelhuis

I don’t really like drama movies….. I really don’t like fantasy movies….But this movie rocked!

Auroch cave drawing

Auroch cave drawing

It’s a bit heavy at times, it has some sensitive topics for me, but the visuals are beautiful and main actress Quvenzhané Wallis is amazing..
The water, the shellfish, that’s how I have imagined the New Orleans (& surroundings) swamps when I first read about it in one of Virgina Andrews’ books.

Beast it!

Beast it!

Here’s an interview with the movie-maker and the actors:

I’d recommend you to watch the movie if you can!

I watched it yesterday, in good company 🙂 , in Het Ketelhuis in the Westerpark in Amsterdam.
I don’t like (Hey, there’s a lot I don’t likes in this post 😉 ) the big commercial cinema’s in Amsterdam (Although I have never tried the private loveseat in the Tuschinski Cinema yet). Het Ketelhuis is firstly much more than just a cinema (and bar and restaurant), secondly it’s cosy, homey and intimate.


July 29, 2012

The smell of Sunday

My house smells like Sunday. It’s comforting, embracing, relaxing..




I still had veil from Croatia in the tiny freezer, add up some herbs I picked in Croatia and dried myself, a good Spanish wine, a few Amsterdam- bought ingredients, love and patience and there’s the Smell of Sunday.

Is there any smell that can make your day and instantly make you feel happy?

July 19, 2012


I have been extremely busy lately. Working hard, but luckily there was plenty of time for pleasure too.

Haven’t taken the time to properly post any blogposts for a while. So…. here’s a recap of my recent life in pictures.

(Click on the pics to see them bigger)

February 12, 2012

My Way

My Way =
A mix of the best,
Passions combined,
Balkan with an exotic touch…

From Amsterdam, to Artists & Arts, Croatia, Food, Leisure, Nature, Slovenia, to Tourism.

Why would I have to choose? I love it all!

October 14, 2011

Leisure Pleasure Slovenia

Interesting blog by Feminet Check it out HERE

Ritratti: Scarlett J body suit

Ritratti: Scarlett J body suit

Ritratti: Scarlett J body suit, made from elastic tulle with little inlays by shiny satin which  provide touches of light for pure pleasure. Photo copied from Feminet. Thank you, hvala!
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)

April 8, 2011

Woohoo00OOooo & Helloooooo!

One can only be succesful if he’s passionate at what he does. I’d like to share some of my passions with you, so WELCOME to DLCS Management’s Blog!

This blog will contain newsitems, pictures, research, “hersenspinsels” (remind me to look that one up), basically everything I find interesting.

Feedback? Ideas? Comments? Yes please!