would love to find another historic novel like quicksilver that is set in amsterdam and other parts of europe.
Postcards from No Man's Land
by Aidan Chambers
Book of Everything
by Guus Kuijer, John Nieuwenhuizen (Translator)
Harlequin Pink: A Girl in a Million
by Betty Neels, Kako Itoh (Illustrator), Kako Itoh (Illustrator)
Finding Your Way in Amsterdam
by Timothy Carr
The Coffee Trader
by David Liss, Graeme Malcolm (Read by)
Tuesday, August 28, 2007
recipes for being less fat ;)
herbed cottage cheese with multigrain bread
Gourmet | October 2003
*
recipe
*
photo
*
reviews (6)
*
my notes
HERBED COTTAGE CHEESE WITH MULTIGRAIN BREAD
Active time: 15 min Start to finish: 1 1/4 hr (includes chilling)
Servings: Makes 4 servings.
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ingredients
1 cup low-fat (1%) cottage cheese
1 1/2 tablespoons fresh lemon juice
1 tablespoon water
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon black pepper
Accompaniment: 1/2 lb multigrain bread, cut into 4 slices and lightly toasted
preparation
Blend cottage cheese, lemon juice, and water in a blender, scraping down sides occasionally, until very smooth, about 2 minutes. Stir in parsley, chives, salt, and pepper.
Chill spread, covered, about 1 hour (for flavors to develop).
Cooks' note:
• Spread can be chilled up to 4 hours.
Makes 4 servings.
----
creamy tofu salad
Gourmet | July 2004
*
recipe
*
photo
*
reviews (9)
*
my notes
CREAMY TOFU SALAD
This looks and tastes like egg salad, even though it's made with tofu.
Active time: 15 min Start to finish: 20 min
Servings: Makes 4 servings.
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ingredients
1 (14-oz) package firm tofu, rinsed and drained
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon turmeric
1/2 teaspoon dry mustard
2 celery ribs, finely chopped
1/4 cup chopped fresh chives
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Accompaniments: sandwich bread; lettuce leaves; sliced tomato
preparation
Finely mash tofu with a fork in a bowl, then let drain in a sieve set over another bowl, about 15 minutes (discard liquid).
While tofu drains, whisk together mayonnaise, lemon juice, turmeric, and mustard in bowl, then stir in tofu, celery, chives, salt, and pepper.
Makes 4 servings.
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soba salad
Gourmet | February 2002
*
recipe
*
reviews (14)
*
my notes
Active time: 45 min Start to finish: 55 min
Servings: Makes 6 servings.
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ingredients
6 oz soba (Japanese buckwheat noodles)
1 teaspoon Asian sesame oil
1 medium red bell pepper, cut lengthwise into thin strips
1/2 English cucumber (8 oz), seeded and cut into 1/8-inch-thick matchsticks
1/2 lb jicama (1/2 medium), peeled and cut into 1/8-inch-thick matchsticks
2 oz mizuma or chopped trimmed baby mustard greens (2 cups)
4 scallions, cut into 3-inch-long julienne strips
1 tablespoon seasoned rice vinegar
1/4 teaspoon salt
preparation
Bring 4 quarts salted water to a rolling boil in a 5- to 6-quart pot over moderately high heat. Stir in noodles and 1/2 cup cold water. When water returns to a boil, add another 1/2 cup cold water and bring to a boil again, then repeat procedure once more. Test noodles for doneness (soba should be just tender but still firm and chewy throughout). Drain noodles in a colander and rinse well under cold water, then drain again, thoroughly. Toss noodles with sesame oil in a large bowl.
Toss together remaining ingredients in another bowl, then add to noodles and toss again to combine.
Makes 6 servings.
---
cauliflower, white bean, and feta salad
Bon Appétit | January 2007
*
recipe
*
photo
*
reviews (26)
*
my notes
CAULIFLOWER, WHITE BEAN, AND FETA SALAD
The colors are pale, but the flavors in this winter mix are vivid and fresh.
Servings: Makes 6 servings.
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ingredients
1/3 cup olive oil
1 teaspoon minced fresh rosemary
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
1 (15-ounce) can white beans (such as Great Northern or navy beans), drained
2 large heads of Belgian endive, trimmed, halved lengthwise, then thinly sliced crosswise
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh parsley
1/2 cup crumbled feta cheese (about 3 ounces)
preparation
Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool.
Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.
Combine cauliflower, beans, endive, chives, parsley, and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.
Makes 6 servings.
---
black bean chili with butternut squash and swiss chard
Bon Appétit | March 2006
*
recipe
*
reviews (55)
*
my notes
Top with chopped fresh cilantro, red onions, and grated cheddar cheese, if you like.
Servings: Makes 4 main-course servings.
subscribe to Bon Appétit
ingredients
2 tablespoons olive oil
2 1/2 cups chopped onions
3 garlic cloves, chopped
2 1/2 cups 1/2-inch pieces peeled butternut squash
2 tablespoons chili powder
2 teaspoons ground cumin
3 15-ounce cans black beans, rinsed, drained
2 1/2 cups vegetable broth
1 14 1/2-ounce can diced tomatoes in juice
3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)
preparation
Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve.
Makes 4 main-course servings.
---
lentil salad with carrots, yellow tomatoes, and bell peppers
SELF | May 2005
*
recipe
*
reviews (0)
*
my notes
Healthy bonus: Fiber and protein from lentils; vitamin A from carrots
Servings: Makes 4 servings.
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ingredients
1/2 lb brown lentils, rinsed
2 bay leaves
2 cloves garlic, minced
1 yellow bell pepper, cored, seeded and diced into 1/2-inch pieces
1 red bell pepper, cored, seeded and diced into 1/2-inch pieces
1/2 cup diced carrot
1/2 cup chopped yellow or beefsteak tomato
1/3 cup crumbled reduced-fat feta
1/4 cup thinly sliced kalamata olives
1/4 cup diced red onion
1/4 cup fresh chopped parsley
1/4 cup red wine vinegar
2 tbsp olive oil
3/4 tsp salt
1/4 tsp freshly ground black pepper
preparation
Place lentils, bay leaves, and garlic in a large saucepan. Add water to cover and bring to a boil. Turn heat to medium-low, cover and simmer for 30 to 40 minutes, until lentils are tender. Drain, discarding bay leaves. Transfer to a bowl. Add peppers, carrot, tomato, feta, olives, onion, and parsley. Toss to combine. In a separate bowl, whisk together vinegar, oil, salt, and black pepper. Pour over lentil mixture and toss.
Makes 4 servings.
Gourmet | October 2003
*
recipe
*
photo
*
reviews (6)
*
my notes
HERBED COTTAGE CHEESE WITH MULTIGRAIN BREAD
Active time: 15 min Start to finish: 1 1/4 hr (includes chilling)
Servings: Makes 4 servings.
subscribe to Gourmet
ingredients
1 cup low-fat (1%) cottage cheese
1 1/2 tablespoons fresh lemon juice
1 tablespoon water
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon black pepper
Accompaniment: 1/2 lb multigrain bread, cut into 4 slices and lightly toasted
preparation
Blend cottage cheese, lemon juice, and water in a blender, scraping down sides occasionally, until very smooth, about 2 minutes. Stir in parsley, chives, salt, and pepper.
Chill spread, covered, about 1 hour (for flavors to develop).
Cooks' note:
• Spread can be chilled up to 4 hours.
Makes 4 servings.
----
creamy tofu salad
Gourmet | July 2004
*
recipe
*
photo
*
reviews (9)
*
my notes
CREAMY TOFU SALAD
This looks and tastes like egg salad, even though it's made with tofu.
Active time: 15 min Start to finish: 20 min
Servings: Makes 4 servings.
subscribe to Gourmet
ingredients
1 (14-oz) package firm tofu, rinsed and drained
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon turmeric
1/2 teaspoon dry mustard
2 celery ribs, finely chopped
1/4 cup chopped fresh chives
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Accompaniments: sandwich bread; lettuce leaves; sliced tomato
preparation
Finely mash tofu with a fork in a bowl, then let drain in a sieve set over another bowl, about 15 minutes (discard liquid).
While tofu drains, whisk together mayonnaise, lemon juice, turmeric, and mustard in bowl, then stir in tofu, celery, chives, salt, and pepper.
Makes 4 servings.
----
soba salad
Gourmet | February 2002
*
recipe
*
reviews (14)
*
my notes
Active time: 45 min Start to finish: 55 min
Servings: Makes 6 servings.
subscribe to Gourmet
ingredients
6 oz soba (Japanese buckwheat noodles)
1 teaspoon Asian sesame oil
1 medium red bell pepper, cut lengthwise into thin strips
1/2 English cucumber (8 oz), seeded and cut into 1/8-inch-thick matchsticks
1/2 lb jicama (1/2 medium), peeled and cut into 1/8-inch-thick matchsticks
2 oz mizuma or chopped trimmed baby mustard greens (2 cups)
4 scallions, cut into 3-inch-long julienne strips
1 tablespoon seasoned rice vinegar
1/4 teaspoon salt
preparation
Bring 4 quarts salted water to a rolling boil in a 5- to 6-quart pot over moderately high heat. Stir in noodles and 1/2 cup cold water. When water returns to a boil, add another 1/2 cup cold water and bring to a boil again, then repeat procedure once more. Test noodles for doneness (soba should be just tender but still firm and chewy throughout). Drain noodles in a colander and rinse well under cold water, then drain again, thoroughly. Toss noodles with sesame oil in a large bowl.
Toss together remaining ingredients in another bowl, then add to noodles and toss again to combine.
Makes 6 servings.
---
cauliflower, white bean, and feta salad
Bon Appétit | January 2007
*
recipe
*
photo
*
reviews (26)
*
my notes
CAULIFLOWER, WHITE BEAN, AND FETA SALAD
The colors are pale, but the flavors in this winter mix are vivid and fresh.
Servings: Makes 6 servings.
subscribe to Bon Appétit
ingredients
1/3 cup olive oil
1 teaspoon minced fresh rosemary
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
1 (15-ounce) can white beans (such as Great Northern or navy beans), drained
2 large heads of Belgian endive, trimmed, halved lengthwise, then thinly sliced crosswise
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh parsley
1/2 cup crumbled feta cheese (about 3 ounces)
preparation
Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool.
Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.
Combine cauliflower, beans, endive, chives, parsley, and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.
Makes 6 servings.
---
black bean chili with butternut squash and swiss chard
Bon Appétit | March 2006
*
recipe
*
reviews (55)
*
my notes
Top with chopped fresh cilantro, red onions, and grated cheddar cheese, if you like.
Servings: Makes 4 main-course servings.
subscribe to Bon Appétit
ingredients
2 tablespoons olive oil
2 1/2 cups chopped onions
3 garlic cloves, chopped
2 1/2 cups 1/2-inch pieces peeled butternut squash
2 tablespoons chili powder
2 teaspoons ground cumin
3 15-ounce cans black beans, rinsed, drained
2 1/2 cups vegetable broth
1 14 1/2-ounce can diced tomatoes in juice
3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)
preparation
Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve.
Makes 4 main-course servings.
---
lentil salad with carrots, yellow tomatoes, and bell peppers
SELF | May 2005
*
recipe
*
reviews (0)
*
my notes
Healthy bonus: Fiber and protein from lentils; vitamin A from carrots
Servings: Makes 4 servings.
subscribe to SELF
ingredients
1/2 lb brown lentils, rinsed
2 bay leaves
2 cloves garlic, minced
1 yellow bell pepper, cored, seeded and diced into 1/2-inch pieces
1 red bell pepper, cored, seeded and diced into 1/2-inch pieces
1/2 cup diced carrot
1/2 cup chopped yellow or beefsteak tomato
1/3 cup crumbled reduced-fat feta
1/4 cup thinly sliced kalamata olives
1/4 cup diced red onion
1/4 cup fresh chopped parsley
1/4 cup red wine vinegar
2 tbsp olive oil
3/4 tsp salt
1/4 tsp freshly ground black pepper
preparation
Place lentils, bay leaves, and garlic in a large saucepan. Add water to cover and bring to a boil. Turn heat to medium-low, cover and simmer for 30 to 40 minutes, until lentils are tender. Drain, discarding bay leaves. Transfer to a bowl. Add peppers, carrot, tomato, feta, olives, onion, and parsley. Toss to combine. In a separate bowl, whisk together vinegar, oil, salt, and black pepper. Pour over lentil mixture and toss.
Makes 4 servings.
Monday, August 27, 2007
cycling
i want to get a faster bike for touring but also want to be able to ride on the gravely broken pavement on some of the Dutch paths. Been dreaming of a specialized but i'm thinking a sturdier frame might be better to carry luggage ok. Maybe I'm overthinking it...
Would really like to tour France too but they have mad hills
Some links;
http://www.cycletourer.co.uk/cycletouring/holland.shtml
http://www.fietsen.123.nl/cycle%20routes%20netherlands.htm
http://www.cycletourer.co.uk/cycletouring/cyclegear.shtml
http://www.giant-bicycles.com/nl-NL/bikes/lifestyle/895/19265/
Would really like to tour France too but they have mad hills
Some links;
http://www.cycletourer.co.uk/cycletouring/holland.shtml
http://www.fietsen.123.nl/cycle%20routes%20netherlands.htm
http://www.cycletourer.co.uk/cycletouring/cyclegear.shtml
http://www.giant-bicycles.com/nl-NL/bikes/lifestyle/895/19265/
Saturday, August 25, 2007
Tuesday, August 21, 2007
lollie
datchound in my box from brooklyn, sleeping in my purple organza curtain fabric from albert cuyp market
Saturday, August 18, 2007
films i liked
LOVED
transformers & death proof
pirates of the carribbean 3
HATED
fracture, zodiac
OK
shrek the 3rd
harry potter and the order of the pheonix
ratattouie
transformers & death proof
pirates of the carribbean 3
HATED
fracture, zodiac
OK
shrek the 3rd
harry potter and the order of the pheonix
ratattouie
films to see
Pathé De Munt
Die Hard 4.0 Thur, Fri, Sun-Wed 18.05, 21.10, Sat 19.05, 22.00
License to Wed daily 15.05, Thur, Fri, Sun-Wed also 12.45, 17.25, 19.45, 22.05, Thur, Fri, Sun also 10.35, Sat 10.25, 12.40, 17.40, 20.05
Hairspray Sat 23.00
Planet Terror Thur, Fri, Sun-Wed 13.30, 16.10, 19.10, 21.40, Thur, Fri, Sun also 11.00, Sat 10.40, 13.15, 16.00, 18.30, 21.00, 23.30
The Simpsons Movie Thur, Fri, Sun-Wed 14.55, 17.15, 19.35, 22.00, Thur, Fri, Mon-Wed also 12.35, Thur, Fri also 10.25, Sun also 12.45, Sat 10.15, 12.30, 14.45, 17.00, 19.15, 21.30, 23.45
Pathé Tuschinski
Babel Thur-Sat 20.45
Becoming Jane daily 12.15, 15.00, 21.00
Death at a Funeral daily 13.15, 18.45
Infamous daily 16.30, 19.15, 21.50
Last King of Scotland Thur-Sat 21.30
Die Hard 4.0 Thur, Fri, Sun-Wed 18.05, 21.10, Sat 19.05, 22.00
License to Wed daily 15.05, Thur, Fri, Sun-Wed also 12.45, 17.25, 19.45, 22.05, Thur, Fri, Sun also 10.35, Sat 10.25, 12.40, 17.40, 20.05
Hairspray Sat 23.00
Planet Terror Thur, Fri, Sun-Wed 13.30, 16.10, 19.10, 21.40, Thur, Fri, Sun also 11.00, Sat 10.40, 13.15, 16.00, 18.30, 21.00, 23.30
The Simpsons Movie Thur, Fri, Sun-Wed 14.55, 17.15, 19.35, 22.00, Thur, Fri, Mon-Wed also 12.35, Thur, Fri also 10.25, Sun also 12.45, Sat 10.15, 12.30, 14.45, 17.00, 19.15, 21.30, 23.45
Pathé Tuschinski
Babel Thur-Sat 20.45
Becoming Jane daily 12.15, 15.00, 21.00
Death at a Funeral daily 13.15, 18.45
Infamous daily 16.30, 19.15, 21.50
Last King of Scotland Thur-Sat 21.30
Thursday, August 16, 2007
Kahrashin Press
I did a web search on my name and got this:
http://adsoftheworld.com/media/online/burnout_dominator_kah_ra_shin
And the art director that posted it:
http://raszl.net/online/coca_cola_promotion
http://adsoftheworld.com/media/online/burnout_dominator_kah_ra_shin
And the art director that posted it:
http://raszl.net/online/coca_cola_promotion
Sunday, August 12, 2007
paper scroll
work in progress for new painting is here:
http://www.flickr.com/photos/asile/sets/72157601385721410/
Friday, August 10, 2007
Thursday, August 9, 2007
my boss's leaving video
Tom Dunlap was one of the best bosses I've had - right up there with Neil Powell...so if you're awesome & not coming to work with me in Amsterdam, then look him up in LA, he's hanging with Donny Deutsch.
http://www.deutschinc.com/
Thursday, August 2, 2007
W+K at the Bauer cup
While I think more of the footballing women should be playing the sport I have to say that I love the cheer: "We're Wieden and Kennedy are you scared? You better be!"
Wednesday, August 1, 2007
naked Dutch gyming
And I thought it was weird that there seems to be co-ed showers @ Sauna at Splash gym!
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