we were evergreen.

May 27, 2012
Oh, I just love them!
We Were Evergreen is a quirky Parisian Trio with beautiful chemistry, creating the dreamiest happy-music ever. Some friends and I saw them live in Amsterdam, after they couldn't make it to this festival on an island due to turbulent weather. Honestly, I can't remember the last time a band made me fall in love with their music like this. Ukulele, Xylophones and lots of smiles!
Oh, it's just so fun!
Get to know them a bit in the first video and have a listen, if you want.

day three.

May 23, 2012
How I've missed this place. Hi friends!
The last two weeks have been kind of a blur. Too much time was spent on trains and in cars, packing and unpacking, saying Hi! and Bye! to loved ones.
On Monday, I started my internship in Hamburg at a German food magazine. It feels great, and I am so curious to see what the next six months will hold in store.

Before arriving in Hamburg though, I made a quick stop in Berlin to hang out with lots of amazing people at The Hive (a European Blog Conference).
There were great presentations, lots of blogging wisdom to take in and notes to write down. I met inspiring people like the lovely and incredibly fashionable sisters, Thea and Toni, from SisterMag. Or the captivating Jeanetta from frydogdesign, who creates the dreamiest online magazine. And of course the really cool guys from Freunde von Freunden, an international interview magazine that portrays people of diverse creative and cultural backgrounds in their homes. 
Friends were made with the sweet Sarah and the fun girls from trendlovski. Food photography workshops were held by the bubbly and talented Anne.
I left feeling happy to have met so many like minded people and excited for new opportunities. My heart and head are full of inspiration.
I didn't expect all the joy and the friendships that blogging brings. Otherwise, I would have started much much sooner.
Thanks to everyone, who comes by once in a while and sometimes even leaves me a note. Never in my life have I smiled at my computer screen more often.

*picture taken at the food photography workshop

oriental rice pudding with rhubarb.

May 8, 2012
 My mother has grown rhubarb in her garden ever since I can remember. In spring and early summer we would eat rhubarb compote for dessert all.the.time. Sometimes I even drank it, straight up, when I was thirsty, instead of water or juice. Taken from the fridge, this refreshing fruit compote is an excellent companion for ice cream, yogurt or rice pudding.
The recipe for rice pudding I found here takes you on a little trip with the Orient Express. It is profoundly simple with the chewy texture from the cooked rice but has enough added interest from exotic spices to satisfy those taste buds, that suffer from a serious case of wanderlust. Ingredients like saffron and cardamom create subtle traces of foodie dreams from 1001 Nights.If I weren't so full from enjoying three plates for lunch, I would go back for another one right now. Let's just say, I am glad I could hold off long enough to take these pictures. Oh, and there is no need to wait until either the compote or the rice pudding cooled down completely. They taste great warm or cold.

Oriental Rice Pudding with Rhubarb
serves 4

Rice Pudding:
1 vanilla bean
185g short-grain rice, such as arborio
ca. 750ml milk
1cardamom seed
1 dash of saffron
1 dash of salt
20g of turbinado sugar (I used a bit less)
1/2 tbsp lemon zest

500g rhubarb
40g turbinado sugar
1 cinnamon stick
1-2 tbsp lemon juice

pistachios and mint leaves to garnish

Cut vanilla bean in half lenghtwise and scrape out the mark. In a pot add milk, vanilla bean and mark, cardamom, salt and saffron and bring to a boil. Add the rice and let it simmer for 20-25 minutes. Stir every 5 minutes or so and if needed, add some more milk.
In the meantime, wash rhubarb and cut in 4 cm long pieces. Bring a pot with 250ml water, sugar and cinnamon stick to a boil and add rhubarb pieces. Cook for 5 minutes until soft and then let it simmer on low for another 10 min or so.
Take out cardamon seed and vanilla bean from the done rice. Stir in sugar and lemon zest.
Serve rice pudding with rhubarb compote warm or cold and add mint leaves and pistachios for garnish.


time warp.

May 4, 2012
Wow, how has it already been a week, since my last post? In that week, I went on a boat to an island in the north sea and back again. Spent Queensday in Amsterdam and then 10 hours on a train to Germany, where I will remain for the next 9 days. Then it's back to Amsterdam for a few days, after that Berlin for a weekend, before officially settling in Hamburg for an internship for the next 6 months. Phew.
Seriously, sometimes all this throws me for a loop. Everything exciting and beautiful you had been looking forward to for weeks and weeks, just passes by in the smallest blink of an eye. And you are left standing with more memories and a heap of new things to anticipate.
Don't you wish sometimes, you could press a button that slowed down time? Or even stopped it for a while? So you can be there, in that moment, to admire and enjoy and relax and breathe for just a bit longer.
Immersing myself in pictures has a somewhat similar effect, allowing to relive past moments. That's what I'll do over the next couple of days. Playing catch up, because there are so many fun things I still want to show you and myself (again).
Like these pictures of my favorite farmer's market in Amsterdam. Noordermarkt.

Enjoy your weekend, everyone!