- This oversized wintercoat has been keeping me warm
- We took some pictures for our friend who owns a vintage furniture shop
- This store is great. Good food, awesome branding.
- Somehow this bread took four hours in the oven before it was done.
- Nick taught our dog to walk without a leash. Best thing ever. Hands free dog walking!
- The ceiling of the National Maritime Museum in Amsterdam.
- Amsterdam and the National Maritime Museum.
Last year when we skipped winter because we were traveling in Asia, we missed it. The cold weather, the snow, staying indoors, short days. When winter came around we were incredibly excited, we bought winter coats, hats and gloves and we were ready to take this winter and love the hell out of it.
We waited and waited but no winter came. And now spring is already upon us. I can’t believe this was it! I didn’t even get to wear my gloves and the temperature went below zero on no more than two days. Not a single flake of snow!
And yet, spring feels like an awakening. The days are getting longer and when I ride my bike I hear birds singing their songs all around me. Nick said to me the other day “Babe, you’re like an excited puppy whenever there’s a sunny day” and I guess I am. I can’t wait for spring and summer and I’m already looking forward to next winter. Because who knows, we might get some snow next year.
How was your winter?
One of the things we wanted to do differently when we got back from our trip was to spend more time growing and making our own food. We haven’t been able to grow anything yet because it’s winter but we’ve been busy making most of our food from scratch. Our favorite home-made recipes so far are tortillas and this yoghurt.
The recipe for this yoghurt comes from Home Made Winter, where we also got the recipe for the Ontbijtkoek. For our first batch we followed the recipe, for our second batch we experimented a bit. For our next batch, we’re going to try adding some flavors. We’ll keep you posted.
- 1 liter fresh organic milk (you can use goat milk to make goat yoghurt, or raw milk from a friendly farmer for extra thick yoghurt)
- 200 ml of fresh organic yoghurt. You will need store-bought yoghurt for your first batch. Make sure it has live bacteria cultures.
Disinfect your containers by boiling them or putting them in the oven at a 120°C for over 10 minutes. Do not do this with plastic containers. We used Weck jars because they’re the standard for this kind of stuff in the Netherlands and readily available.
Heat up 1 liter of milk in a pan until it reaches exactly 40°C. Use a cooking thermometer to make sure you get the temperature right. Turn off the heat.
Add a little of the warm milk to the yoghurt and mix until it’s fluid, making sure there aren’t any lumps.
Mix in the yoghurt mixture with the warm milk.
Fill the jars with the yoghurt mixture.
Heat the oven to 40°C and put the jars in without their lids. Let them sit in the oven for about six hours. Resist the temptation to open the oven door. The yoghurt needs some quiet time to make love to those live bacteria cultures you put in there, so leave it alone.
After six hours you can take the jars out. Cover them with a lid or plastic wrap and put them in the fridge over night so the yoghurt can cool down and stiffen.
Our first batch was pretty nice, but it gets better every time you make new yoghurt with your previous batch.
Now this recipe makes about 1,2 liters of yoghurt, but when you try to make Greek yoghurt you will end up with less. To do this, strain your batch through cheesecloth for an hour or three while it’s cooling down. Mix well when you think it’s thick enough.
Slowly but surely this house of ours is coming together. We’re focusing on the top floors at the moment. One of which will be our home office. I’m so excited to move our mattress to the attic and start decorating our office. It will be the first time we will have our own office. At the moment we’re working from the couch, which is cosy but not comfortable.
I don’t know about you but I’m having a hard time finding furniture I really love. Desks are so ugly. I’ve looked everywhere but I just can’t seem to find a desk we really love. We’ve designed furniture before so for our home office we’ll be designing and making our own desks. It will be a learning process but I can’t wait to get started.
On another note, I’ve been thinking about getting some chickens. Here’s the pro’s and con’s list I made today while I should have been working on a client’s website.
- they eat leftovers, reducing our waste
- they start out as chicks
- they fertilize the garden and eat snails
- eggs. Who doesn’t love eggs!
- I’d like to find out if you can train chickens
- they fertilize the garden with poop
- our dog likes to hunt anything bird-like so I’m afraid she’ll constantly harass the chickens
- the chicken coop will take up a lot of the space in our small garden
- no more cons, chickens are awesome
Do you have some good home office inspiration resources? And how do you feel about chickens? Let me know!
You know what? I’m going to be honest with you. The only reason I started this new style series is because I was looking for a way to show of my boots. I’ve been looking for the perfect boots for years. One late evening I stumbled upon these Frye boots and I fell in love. Shoes never fit me quite right, they’re always too wide or just uncomfortable. But these baby’s, it was like they were made for me. They fit so perfectly. So here I am, showing you my new boots. Aren’t they GREAT? Instead of buying a lot of clothes I’ve been looking to buy quality pieces that will last a long time and that are timeless. These boots, I hope, will last forever.
Oh and let’s not forget Nick. Nick is the most awesome guy I have ever met. This Christmas he got me a necklace and it is the greatest necklace ever. Why? Because he really got out of his way to get me something Angie-like. He succeeded.
What is the best piece of clothing you ever bought?
A dear friend gave us this cookbook Home Made Winter for Christmas and we love it. It’s not just a bunch of recipes, it’s a collection of things you need to know when making everything from scratch. We also own Home Made which tells you how to Home Make just about everything. It’s by a Dutch woman so it includes a lot of typical Dutch recipes. Such as this Ontbijtkoek-recipe.
Ontbijtkoek (click here for pronunciation) or pain d’epiche is literally translated breakfastcookie and it’s a lot like gingerbread. In Holland, people eat it for breakfast, lunch or as a snack. Because it’s kind of sticky, people eat it with butter.
We’d never made ontbijtkoek before, but we like how it turned out. Here’s our version of Ontbijtkoek. We altered the original recipe a bit. I like my ontbijtkoek spicy.
400 grams of self-raising flour
2 teaspoons of ginger powder
2 teaspoons of cinnamon
2 teaspoons of coriander powder
a pinch of allspice
a pinch of salt
200 ml of whole milk
100 grams of brown sugar (see note)
75 grams of honey
75 grams of maple syrup
Heat up your oven to 150°C. Butter up your baking tin.
Get out your mixing bowl and add all the ingredients. Mix it with a whisk until the batter is smooth. Pour it into your baking tin. When your oven is ready, put your Ontbijtkoek in the oven for about an hour.
When done, let it cool on a rack. Cooled down? Wrap it up to make sure it stays nice and sticky. As with most cakes, it’s better the day after baking so control yourself!
Note: This recipe calls for basterdsuiker. Basterdsuiker is a typical Dutch product. It is made by adding invert sugar and caramel to fine white refined sugar. This mixture helps to achieve certain textural structures and keeps baked goods moist. There are three varieties, white, brown and dark brown. Although there is some discussion about this, I’m of the opinion you can use muscovado sugar to replace it.