Tippin' the Scales


Back For A Few Days

Hi boyz and girlz, it’s me Julius!

I’m back for a few days at Peter’s place. I’ve had some treats already and look forward what’s install for me till Sunday. Peter asked what my keepers are up too and all they said was shopping and dining in Cologne. So Peter gave them his list of wishes to bring back, 1 pair of chino’s in a camel or khaki color, that’s all. And if they’re on sale they can bring back two.

Woof to you later!



Best Of Amsterdam #09 – Orchids & Lilies

Another favorite of mine, and this time again not food related.

Bloomings on Elandsgracht is a shop specialized in orchids plants and flowers, oriental lilies and special tropical flowers. The owner, Henry den Neijsel, is wild about Vanda orchids which ‘grow’ on air and the surrounding moisture. But indoors you have to ‘help’ the plant getting its water. Next to the flowers they have a large range of vases in glass and earthenware.

Elandsgracht 19A
1016 TM Amsterdam

Click for a broader view

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Best Of Amsterdam #08 China & Steel

For a change no food, but food related.

For exclusive china, cutlery and linens I go to Vivian Hann on Haarlemmerdijk. Next to big brands like china from Dibbern and and steel cutlery from Pott, she sells china from small manufacturers, one-offs, mother-of-pearl or bone spoons and linens made of real linen. It’s not one of the largest shops [30 square meter] but that makes it so cute.

Part of Vivian can be seen in the reflection of the first cupboard.

Vases like bobbins with yarn

Vivian Hann
Haarlemmerdijk 102
1013 JG Amsterdam






Click for a broadere view

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La Cucina #07 Sweet Onion Pie

Sweet Onion Pie

Makes 6 servings

Prep: 10 minutes
Cook: 35 minutes

Shopping List:

  • 95 gr or 1½ cups buttery round crackers, crumbled
  • 85 gr or 6 tablespoons butter, softened
  • 230 gr or 2 cups thinly sliced sweet onions
  • 2 cloves garlic, minced
  • 3 gr or 1 tablespoon minced fresh chives
  • 180 ml or ¾ cup whole milk
  • 2 eggs
  • 3 gr or ½ teaspoon salt
  • 85 gr or ¾ cup shredded Cheddar cheese
  • 1 gr or 1 pinch paprika
  • 4 gr or 1 tablespoon chopped fresh parsley


  1. Preheat oven to 175° C or 350° F
  2. In a mixing bowl, combine crackers and 4 tablespoons of butter in a bowl until well blended.
  3. Press into the bottom and 1 inch up the sides of 8 inch pie plate to form a shell.
  4. Refrigerate until needed.
  5. Melt remaining 2 tablespoons butter in heavy skillet over medium heat.
  6. Saute onions and garlic slowly until tender, about 12 minutes.
  7. Arrange onions in the cracker crust.
  8. Beat eggs, whole milk, chives, and salt in a bowl until blended.
  9. Bake the crumb crust for several minutes before adding the onions and egg/milk mixture, otherwise it ends up soggy.
  10. Pour the mixture over the onions.
  11. Sprinkle with cheese and paprika.
  12. Bake in the preheated oven for 35 minutes, or until a knife comes out clean.
  13. Garnish with the parsley.
  14. Serve hot or at room temperature.

Note: You can switch up what type of cheese you use or add slices of tomato on top for an attractive presentation.


Amount Per Serving
Calories: 291
Total Fat: 22g
Cholesterol: 131mg
Sodium: 502mg
Total Carbs: 16.2g
Dietary Fiber: 0.8g
Protein: 8.3g

PDF of this recipe: 20120223-Sweet-Onion-Pie


I Almost Drowned…

I dreamed of a nice young man and I almost drowned in my own saliva.

No, it’s not that, but it was a nice young man anyway, it was the workload this week. I put up 29 pages of fashion trends for autumn/winter 2012-2013 including text, no copy-and-paste but old-fashioned typing, scanning photos, clearing backgrounds, all those things you have programs for but which a poor association doesn’t spend money on. And then another two pages on eco-friendly materials and two on a network event.

In the mean time I shoved the resting time to the background and that is haunting me now. I don’t sleep well [except that one time mentioned at the top] break out in sweats in the first two hours of sleep, so I have to move to the day-bed because that isn’t soaked [yet].

I try to go on a break here at Tippin’, we’ll see how long that will last. Some posts will still pop-up because they were done in advance.

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A Dogably Pawfect Day #40

I don’t think he’ll be a good watchdog*, but he’s cute. Golden Collar winner Uggie from The Artist

* he’s got a silent bark!

Runner up, but still on a leash, Marley.

And an assortment of red carPET fillers

Don’t they look cute! The dogs of course, the girls are only guiding them to their seats and bowls.

Also visit Sean @ Just A Jeep Guy,
Rick‘s @ Its a Ruff Ruff World,
Ray @ Ray’s Cowboy [NSFW] and
Buddy Bear @ One Step At A Time [NSFW] and join in all the doggy fun.

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La Cucina #06 – Green Beans with…

Green Beans with Ham and Cheese

Makes 1 serving

Prep: 10 minutes
Cook: 10 minutes

Shopping List:

  • 1 good handful green beans, trimmed
  • 4 or so slices of prosciutto, cut into strips
  • 3-4 thick slices Taleggio cheese*
  • a good glug fruity olive oil
  • freshly ground black pepper
  • sourdough bread, to serve


  1. Cook the beans in a pan of boiling salted water for about five minutes
    [you want them to bend a little - that is when they are most flavoursome].
  2. Drain the beans and add them quickly back to the hot
    pan, scatter over the ham and cheese, trickle over the olive oil and
    season well with freshly ground black pepper.
  3. Toss gently over a low heat so that the cheese melts to make a warm voluptuous dressing for the beans.
  4. Serve immediately with crusty sourdough bread.

*Note: Brie or Camembert work well if you can’t find Taleggio.


PDF of this recipe: 20120216-Green-Beans-with


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