Today's Document
he wasn't even looking at me and he found me
tumblr dot com
ojovivo
occasionally subtle
$LAYYYTER
let's talk about Bridgerton tea, my ask is open
oozey mess
No title available
almost home
Origami Around
Sade Olutola
todays bird
PR's Tumblrdome
祝日 / Permanent Vacation
Alisa U Zemlji Chuda
No title available
Janaina Medeiros
TVSTRANGERTHINGS
I'd rather be in outer space 🛸
seen from Malaysia
seen from Canada
seen from Türkiye
seen from United Arab Emirates
seen from Netherlands
seen from United Kingdom
seen from United States
seen from Malaysia
seen from Germany
seen from United States
seen from Mexico
seen from United States
seen from United States
seen from India
seen from United States
seen from Malaysia
seen from United States
seen from United States
seen from France
seen from United States
@veggieverymuch
Hoera, we zijn er weer!
Terwijl ondertussen het nieuwe jaar alweer volop begonnen is, schijnt hier in januari de zon, is de hemel strak blauw en staat mijn mama die even op bezoek is in haar korte mouwen in de tuin te werken. Ibiza is fijn in de winter. (more…)
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Lauwwarme salade van quinoa, bonen, noten en zaden
Lauwwarme salade van quinoa, bonen, noten en zaden
Het was nog maar vroeg toen ik de laatste keer dat ik moest vliegen ons huis verliet, samen met man en jongste telg. De twee oudsten liet ik lekker slapen, die had ik de avond ervoor al gedag gezegd. Het was zo donker, dat ik letterlijk alleen de sterren aan de hemel zag en met uitgestoken handen mijn weg naar de auto zocht. We moesten ons hele vroege vliegtuig richting Nederland halen en ik…
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Trots! Te Koop! Ons eigen boek!
Trots! Te Koop! Ons eigen boek!
Door de eerste druk heen!
Na maanden hard werken was het dan eindelijk zover! Het Veggie Very Much kookboek lag in de winkels. Bij Sissy Boy, alle Bruna’s, Minerva Amsterdam, Larense Boekhandel, Los Bussum en alle Libris winkels om er maar een paar te noemen werden ze verkocht! En natuurlijk gewoon te bestellen via bol.com! Maar als je dan te horen krijgt dat we door de eerste druk heen zijn…
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Salade van verse vijgen en gorgonzola
Salade van verse vijgen en gorgonzola
Nu weet ik heus wel dat men in Nederland over het algemeen geen vijgenboom in de tuin heeft staan en al helemaal niet een die zo vol zit met fruit als die van ons. Hoe oud hij is weet ik niet exact, (oud, zoveel is zeker) maar elk jaar weer, rond eind augustus geeft die fantastische oude knakker zoveel heerlijke vruchten, dat het bijna gênant zou zijn als ik er niet een blog aan zou wijden.…
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Miso-noedelsoepje
Een super eiwit bom!
Als rasechte vegetariër moet ik zo nu en dan toch wel even opletten dat ik, maar ook mijn gezin, genoeg voedingsstoffen binnenkrijgen. (Afgezien van de hamburgers, die ze ongetwijfeld verorberen als ze zonder mij op pad zijn, en dat geldt voor all vier!) Want het is heel makkelijk om in een patroon van makkelijk eten te vervallen – lees: weinig variatie- waardoor je…
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Gepocheerd ei op brood
Gepocheerd ei op brood
Lekker Spaans eitje, olé!
Ik weet eerlijk gezegd niet hoe het in de rest van Spanje zit, maar hier in Ibiza is het kopen van eieren een nogal serieuze aangelegenheid. Als het je om lekkere en goede eieren te doen is, tenminste. (more…)
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Gazpacho van rode biet en tomaat
Gazpacho van rode biet en tomaat
Lekker posh op een van de mooiste plekken van Ibiza!
We waren er nog nooit geweest, Amante Beachclub, maar voor de 65ste verjaardag van opa Ruub moest er flink uitgepakt worden! (more…)
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So many of you have sent me requests and reservations for the little restaurant we are opening in August. It’s all coming together now and in a few days I will set up a special email where you can submit reservations.
I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.
LEARNING HOW TO COOK
You may recall a post on this blog from last December where I visited Château Ducru Beaucaillou and cooked with the owner Mr. Bruno Borie. That was part one, now it was my turn to impress, to match Bruno’s very impressive New Year’s eve menu. You may also recall that I mentioned Bruno’s belief (and mine) that good food and wine can not easily or perhaps not at all exist without each other. Grilled, juicy meat and … water, I don’t think so. Sole Meunière, drenched in sizzling butter and … water, a crime. Oysters and water, worst of all. When I have Chinese food I like to drink tea or even beer. When I have French or Italian food, wine it is.
Of course I am exaggerating slightly, in fact I very often skip wine at lunch. One must not be too excessive. Good food can be enjoyed on it’s own but the point I am trying to make is that it is almost always improved by the presence of good wine.
DO YOU WANT TO GET A PRESCRIPTION
This makes sense, not only from a gastronomical point of view but also a cultural one. Blanquette de veau and red wine grew up together. When the first ever blanquette was made, the person cooking it knew it would be paired with a simple but satisfying red. Consciously or unconsciously he or she had that in mind when they cooked it. Yellow wine from the Jura region has a special relationship with Comté cheese which is also from Jura. Throw in some fresh walnuts and sparks fly. Or a cold Guinness with Welsh rarebit in an English pub on a chilly autumn day (throw in a steak and kidney pie and even a bag of crisps).
280g buckwheat flour
3 tbsp sugar
3 tsp organic tartar baking powder
2 tsp cinnamon
Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctor, nisi elit consequat ipsum, nec sagittis sem nibh id elit. Duis sed odio sit amet nibh vulputate cursus a sit amet mauris. Morbi accumsan ipsum velit. Nam nec tellus a odio tincidunt auctor a ornare odio. Sed non mauris vitae erat auctor eu in elit.
until tender – about 30-45min (turn oven to 100degrees celsius). scrape out pumpkin flesh and blenderize with a bit milk to get a nice purée. melt butter and let cool for a few minutes. whisk pumpkin purée, milk and egg (with beaters of a hand mixer or kitchen machine). blend dry ingredients (flour, salt, sugar, baking powder, cinnamon) and stir into pumpkin-egg-milk-mixture just until combined (use a cooking spoon or silicone spatula). heat a pan with coconut oil and brown pancakes from both sides (you can use an ice cream scoop – right amount of batter and easy to shape the pancakes), then place in the oven (on tinfoil) until all pancakes are done. serve pancakes with roughly chopped hazelnuts, coconut yoghurt, fig slices, berries and maple syrup.
Roast chicken with herbs So many of you have sent me requests and reservations for the little restaurant we are opening in August.
So many of you have sent me requests and reservations for the little restaurant we are opening in August. It’s all coming together now and in a few days I will set up a special email where you can submit reservations.
I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.
LEARNING HOW TO COOK
You may recall a post on this blog from last December where I visited Château Ducru Beaucaillou and cooked with the owner Mr. Bruno Borie. That was part one, now it was my turn to impress, to match Bruno’s very impressive New Year’s eve menu. You may also recall that I mentioned Bruno’s belief (and mine) that good food and wine can not easily or perhaps not at all exist without each other. Grilled, juicy meat and … water, I don’t think so. Sole Meunière, drenched in sizzling butter and … water, a crime. Oysters and water, worst of all. When I have Chinese food I like to drink tea or even beer. When I have French or Italian food, wine it is.
Of course I am exaggerating slightly, in fact I very often skip wine at lunch. One must not be too excessive. Good food can be enjoyed on it’s own but the point I am trying to make is that it is almost always improved by the presence of good wine.
DO YOU WANT TO GET A PRESCRIPTION
This makes sense, not only from a gastronomical point of view but also a cultural one. Blanquette de veau and red wine grew up together. When the first ever blanquette was made, the person cooking it knew it would be paired with a simple but satisfying red. Consciously or unconsciously he or she had that in mind when they cooked it. Yellow wine from the Jura region has a special relationship with Comté cheese which is also from Jura. Throw in some fresh walnuts and sparks fly. Or a cold Guinness with Welsh rarebit in an English pub on a chilly autumn day (throw in a steak and kidney pie and even a bag of crisps).
280g buckwheat flour
3 tbsp sugar
3 tsp organic tartar baking powder
2 tsp cinnamon
Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctor, nisi elit consequat ipsum, nec sagittis sem nibh id elit. Duis sed odio sit amet nibh vulputate cursus a sit amet mauris. Morbi accumsan ipsum velit. Nam nec tellus a odio tincidunt auctor a ornare odio. Sed non mauris vitae erat auctor eu in elit.
until tender – about 30-45min (turn oven to 100degrees celsius). scrape out pumpkin flesh and blenderize with a bit milk to get a nice purée. melt butter and let cool for a few minutes. whisk pumpkin purée, milk and egg (with beaters of a hand mixer or kitchen machine). blend dry ingredients (flour, salt, sugar, baking powder, cinnamon) and stir into pumpkin-egg-milk-mixture just until combined (use a cooking spoon or silicone spatula). heat a pan with coconut oil and brown pancakes from both sides (you can use an ice cream scoop – right amount of batter and easy to shape the pancakes), then place in the oven (on tinfoil) until all pancakes are done. serve pancakes with roughly chopped hazelnuts, coconut yoghurt, fig slices, berries and maple syrup.
Yes August came So many of you have sent me requests and reservations for the little restaurant we are opening in August.
Garlic and shallots Over the course of my career, I have had the opportunity to lead various Web design and development teams, including a number of professionals fresh out of school.
So many of you have sent me requests and reservations for the little restaurant we are opening in August. It’s all coming together now and in a few days I will set up a special email where you can submit reservations.
I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.
LEARNING HOW TO COOK
You may recall a post on this blog from last December where I visited Château Ducru Beaucaillou and cooked with the owner Mr. Bruno Borie. That was part one, now it was my turn to impress, to match Bruno’s very impressive New Year’s eve menu. You may also recall that I mentioned Bruno’s belief (and mine) that good food and wine can not easily or perhaps not at all exist without each other. Grilled, juicy meat and … water, I don’t think so. Sole Meunière, drenched in sizzling butter and … water, a crime. Oysters and water, worst of all. When I have Chinese food I like to drink tea or even beer. When I have French or Italian food, wine it is.
Of course I am exaggerating slightly, in fact I very often skip wine at lunch. One must not be too excessive. Good food can be enjoyed on it’s own but the point I am trying to make is that it is almost always improved by the presence of good wine.
DO YOU WANT TO GET A PRESCRIPTION
This makes sense, not only from a gastronomical point of view but also a cultural one. Blanquette de veau and red wine grew up together. When the first ever blanquette was made, the person cooking it knew it would be paired with a simple but satisfying red. Consciously or unconsciously he or she had that in mind when they cooked it. Yellow wine from the Jura region has a special relationship with Comté cheese which is also from Jura. Throw in some fresh walnuts and sparks fly. Or a cold Guinness with Welsh rarebit in an English pub on a chilly autumn day (throw in a steak and kidney pie and even a bag of crisps).
280g buckwheat flour
3 tbsp sugar
3 tsp organic tartar baking powder
2 tsp cinnamon
Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctor, nisi elit consequat ipsum, nec sagittis sem nibh id elit. Duis sed odio sit amet nibh vulputate cursus a sit amet mauris. Morbi accumsan ipsum velit. Nam nec tellus a odio tincidunt auctor a ornare odio. Sed non mauris vitae erat auctor eu in elit.
until tender – about 30-45min (turn oven to 100degrees celsius). scrape out pumpkin flesh and blenderize with a bit milk to get a nice purée. melt butter and let cool for a few minutes. whisk pumpkin purée, milk and egg (with beaters of a hand mixer or kitchen machine). blend dry ingredients (flour, salt, sugar, baking powder, cinnamon) and stir into pumpkin-egg-milk-mixture just until combined (use a cooking spoon or silicone spatula). heat a pan with coconut oil and brown pancakes from both sides (you can use an ice cream scoop – right amount of batter and easy to shape the pancakes), then place in the oven (on tinfoil) until all pancakes are done. serve pancakes with roughly chopped hazelnuts, coconut yoghurt, fig slices, berries and maple syrup.
Black chocolate soufflé So many of you have sent me requests and reservations for the little restaurant we are opening in August.
Chorizo and black
Luxury e-retail giants Net-a-Porter and Yoox are combining companies, Yoox Group announced this morning. The all-share deal comes after rumors that Amazon was interested in buying Net-a-Porter.
Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Donec quam felis, ultricies nec, pellentesque eu, pretium quis, sem.Donec pede justo, fringilla vel, aliquet nec,…
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Welcome to St-Yzans
Luxury e-retail giants Net-a-Porter and Yoox are combining companies, Yoox Group announced this morning. The all-share deal comes after rumors that Amazon was interested in buying Net-a-Porter.
Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Donec quam felis, ultricies nec, pellentesque eu, pretium quis, sem.Donec pede justo, fringilla vel, aliquet nec,…
View On WordPress
So many of you have sent me requests and reservations for the little restaurant we are opening in August. It’s all coming together now and in a few days I will set up a special email where you can submit reservations.
I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.
LEARNING HOW TO COOK
You may recall a post on this blog from last December where I visited Château Ducru Beaucaillou and cooked with the owner Mr. Bruno Borie. That was part one, now it was my turn to impress, to match Bruno’s very impressive New Year’s eve menu. You may also recall that I mentioned Bruno’s belief (and mine) that good food and wine can not easily or perhaps not at all exist without each other. Grilled, juicy meat and … water, I don’t think so. Sole Meunière, drenched in sizzling butter and … water, a crime. Oysters and water, worst of all. When I have Chinese food I like to drink tea or even beer. When I have French or Italian food, wine it is.
Of course I am exaggerating slightly, in fact I very often skip wine at lunch. One must not be too excessive. Good food can be enjoyed on it’s own but the point I am trying to make is that it is almost always improved by the presence of good wine.
DO YOU WANT TO GET A PRESCRIPTION
This makes sense, not only from a gastronomical point of view but also a cultural one. Blanquette de veau and red wine grew up together. When the first ever blanquette was made, the person cooking it knew it would be paired with a simple but satisfying red. Consciously or unconsciously he or she had that in mind when they cooked it. Yellow wine from the Jura region has a special relationship with Comté cheese which is also from Jura. Throw in some fresh walnuts and sparks fly. Or a cold Guinness with Welsh rarebit in an English pub on a chilly autumn day (throw in a steak and kidney pie and even a bag of crisps).
280g buckwheat flour
3 tbsp sugar
3 tsp organic tartar baking powder
2 tsp cinnamon
Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctor, nisi elit consequat ipsum, nec sagittis sem nibh id elit. Duis sed odio sit amet nibh vulputate cursus a sit amet mauris. Morbi accumsan ipsum velit. Nam nec tellus a odio tincidunt auctor a ornare odio. Sed non mauris vitae erat auctor eu in elit.
until tender – about 30-45min (turn oven to 100degrees celsius). scrape out pumpkin flesh and blenderize with a bit milk to get a nice purée. melt butter and let cool for a few minutes. whisk pumpkin purée, milk and egg (with beaters of a hand mixer or kitchen machine). blend dry ingredients (flour, salt, sugar, baking powder, cinnamon) and stir into pumpkin-egg-milk-mixture just until combined (use a cooking spoon or silicone spatula). heat a pan with coconut oil and brown pancakes from both sides (you can use an ice cream scoop – right amount of batter and easy to shape the pancakes), then place in the oven (on tinfoil) until all pancakes are done. serve pancakes with roughly chopped hazelnuts, coconut yoghurt, fig slices, berries and maple syrup.
Roast chicken with herbs So many of you have sent me requests and reservations for the little restaurant we are opening in August.
Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Mauris in erat justo. Nullam ac urna eu felis dapibus condim entum sit amet a augue. Sed non neque elit.
I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.
LEARNING HOW TO COOK
You may recall a post on this blog from last December where I visited Château Ducru Beaucaillou and cooked with the owner Mr. Bruno Borie. That was part one, now it was my turn to impress, to match Bruno’s very impressive New Year’s eve menu. You may also recall that I mentioned Bruno’s belief (and mine) that good food and wine can not easily or perhaps not at all exist without each other. Grilled, juicy meat and … water, I don’t think so. Sole Meunière, drenched in sizzling butter and … water, a crime. Oysters and water, worst of all. When I have Chinese food I like to drink tea or even beer. When I have French or Italian food, wine it is.
Of course I am exaggerating slightly, in fact I very often skip wine at lunch. One must not be too excessive. Good food can be enjoyed on it’s own but the point I am trying to make is that it is almost always improved by the presence of good wine.
DO YOU WANT TO GET A PRESCRIPTION
This makes sense, not only from a gastronomical point of view but also a cultural one. Blanquette de veau and red wine grew up together. When the first ever blanquette was made, the person cooking it knew it would be paired with a simple but satisfying red. Consciously or unconsciously he or she had that in mind when they cooked it. Yellow wine from the Jura region has a special relationship with Comté cheese which is also from Jura. Throw in some fresh walnuts and sparks fly. Or a cold Guinness with Welsh rarebit in an English pub on a chilly autumn day (throw in a steak and kidney pie and even a bag of crisps).
280g buckwheat flour
3 tbsp sugar
3 tsp organic tartar baking powder
2 tsp cinnamon
Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctor, nisi elit consequat ipsum, nec sagittis sem nibh id elit. Duis sed odio sit amet nibh vulputate cursus a sit amet mauris. Morbi accumsan ipsum velit. Nam nec tellus a odio tincidunt auctor a ornare odio. Sed non mauris vitae erat auctor eu in elit.
until tender – about 30-45min (turn oven to 100degrees celsius). scrape out pumpkin flesh and blenderize with a bit milk to get a nice purée. melt butter and let cool for a few minutes. whisk pumpkin purée, milk and egg (with beaters of a hand mixer or kitchen machine). blend dry ingredients (flour, salt, sugar, baking powder, cinnamon) and stir into pumpkin-egg-milk-mixture just until combined (use a cooking spoon or silicone spatula). heat a pan with coconut oil and brown pancakes from both sides (you can use an ice cream scoop – right amount of batter and easy to shape the pancakes), then place in the oven (on tinfoil) until all pancakes are done. serve pancakes with roughly chopped hazelnuts, coconut yoghurt, fig slices, berries and maple syrup.
Summer means Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Mauris in erat justo.
So many of you have sent me requests and reservations for the little restaurant we are opening in August. It’s all coming together now and in a few days I will set up a special email where you can submit reservations.
I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected, sampled. “Is this saucisson better than the other saucisson, is this wine as good as that other one?” How sweet should the tomatoes be, how crunchy the bread? We don’t have all the answers but we have come far and now it’s time to share.
LEARNING HOW TO COOK
You may recall a post on this blog from last December where I visited Château Ducru Beaucaillou and cooked with the owner Mr. Bruno Borie. That was part one, now it was my turn to impress, to match Bruno’s very impressive New Year’s eve menu. You may also recall that I mentioned Bruno’s belief (and mine) that good food and wine can not easily or perhaps not at all exist without each other. Grilled, juicy meat and … water, I don’t think so. Sole Meunière, drenched in sizzling butter and … water, a crime. Oysters and water, worst of all. When I have Chinese food I like to drink tea or even beer. When I have French or Italian food, wine it is.
Of course I am exaggerating slightly, in fact I very often skip wine at lunch. One must not be too excessive. Good food can be enjoyed on it’s own but the point I am trying to make is that it is almost always improved by the presence of good wine.
DO YOU WANT TO GET A PRESCRIPTION
This makes sense, not only from a gastronomical point of view but also a cultural one. Blanquette de veau and red wine grew up together. When the first ever blanquette was made, the person cooking it knew it would be paired with a simple but satisfying red. Consciously or unconsciously he or she had that in mind when they cooked it. Yellow wine from the Jura region has a special relationship with Comté cheese which is also from Jura. Throw in some fresh walnuts and sparks fly. Or a cold Guinness with Welsh rarebit in an English pub on a chilly autumn day (throw in a steak and kidney pie and even a bag of crisps).
280g buckwheat flour
3 tbsp sugar
3 tsp organic tartar baking powder
2 tsp cinnamon
Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctor, nisi elit consequat ipsum, nec sagittis sem nibh id elit. Duis sed odio sit amet nibh vulputate cursus a sit amet mauris. Morbi accumsan ipsum velit. Nam nec tellus a odio tincidunt auctor a ornare odio. Sed non mauris vitae erat auctor eu in elit.
until tender – about 30-45min (turn oven to 100degrees celsius). scrape out pumpkin flesh and blenderize with a bit milk to get a nice purée. melt butter and let cool for a few minutes. whisk pumpkin purée, milk and egg (with beaters of a hand mixer or kitchen machine). blend dry ingredients (flour, salt, sugar, baking powder, cinnamon) and stir into pumpkin-egg-milk-mixture just until combined (use a cooking spoon or silicone spatula). heat a pan with coconut oil and brown pancakes from both sides (you can use an ice cream scoop – right amount of batter and easy to shape the pancakes), then place in the oven (on tinfoil) until all pancakes are done. serve pancakes with roughly chopped hazelnuts, coconut yoghurt, fig slices, berries and maple syrup.
Buried Underworld So many of you have sent me requests and reservations for the little restaurant we are opening in August.
Those who love deeply
Those who love deeply
So many of you have sent me requests and reservations for the little restaurant we are opening in August. It’s all coming together now and in a few days I will set up a special email where you can submit reservations.
I’ve had this dream for a while, to open a little bistrot. 5 years ago we moved to Médoc and since then this idea has been brewing steadily, produce has been sourced, inspected,…
View On WordPress