Tippin' the Scales


Almost There…

I do love the time I’ve had visiting all those Pride places, meeting new people, connecting with old friends again and networking the crowd.

Last Friday I helped a friend out at an ‘old age pensioners home’ (OAP), pumping up balloons for the big show event on Tuesday.

On Saturday I cancelled a viewing of an exhibit and a ‘baptism’ of a new magazine, due to the summer storm we had.

On Sunday the storm died down a bit but was replaced with a monsoon.

Monday came soon enough, the opening of Senior Pride at OBA (Openbare Bibliotheek Amsterdam aka Public Library). This was held in the Theater of the Word on the seventh floor, of course afterwards we all went for a drink or two, three, fou… in the bars on Zeedijk.

Without much sleep Tuesday arrived soon afterwards… Drag-queen friends would perform at OAP, with songs from the past but also some of the present. It was a fun day out not only for those old folk but for me aswell.

Wednesday was showtime for our team of artists at the Palace of Melancholy (Paleis van de Weemoed) a small theater we use in the heart of the Red Light district. Again I didn’t sleep in bed, but fell asleep in my comfy chair while the TV was still on and the lights were burning.

Mini%2520Moet%2520Rose%252020clThursday came and another event was planned at the Palace, but this time in front of it, the stage was floating in the canal and so was the green room (which was pink btw), my workplace. I only had to keep the audience at bay. A nice security officer kept an eye on it too, from accross the road. They told him in advance I had problems with walking and running. I only met the crew last week, I felt like I fell into a hot bath, the warmth and camaraderie of the staff was great. Another night in the comfy chair was enjoyed.

Just an hour ago it was Friday, which started for me with the CockTail Party in the forecourt at Legend The Grand Hotel in the former Prinsenhof (Princes Court). At last we had dry weather, and even the sun was shining. Upon arrival we got a mini bottle of Rosé Imperial by Moët & Chandon, delicious bitterballen (small veal croquettes) but also a choice of cheeses and meats. The waiting staff included. :wink:

Several performances were planned, like Lady Felice & The Rozettes (we already have tickets for the next show) and Grand Diva Karin Bloemen who sang a song with a new text on a famous melody, many wondered if they heard her right when she sang about fucking, blow-jobs and rimming. (Yeah, you heard her right!)

My friends and I won in the raffle a big bottle of Pink Champagne by M&C and two crystal flutes, of the three of us only two drink alcohol and the date is already set when this consuming will happen. Afterwards we went to hear Ms Victory False sing at the Getto bar on Warmoesstraat, but also her special guest Pete Statham, both are communal friends of ours.

It’s already Saturday, and the main event is the Canal Parade. Our floats really float! But more of that later. There are only two days left of Amsterdam Pride 2015. I must admit, I look forward to Monday, Tuesday and Wednesday because I have nothing planned but a good book and sleep, lots of sleep.

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Summer Time #14 – Peppers

summertime2Chili Rellenos Casserole

Makes 6 servings

Prep: 15 minutes
Cook: 45 minutes

Shopping List:

  • 2x 200 gr or 2 (7 ounce) cans whole green chili (Anaheim) peppers, drained
  • 225 gr or 8 ounces Monterey Jack cheese, shredded
  • 225 gr or 8 ounces Longhorn or Cheddar cheese, shredded
  • 2 eggs, beaten
  • 150 ml or 1 (5 ounce) can evaporated milk
  • 15 gr or 2 tablespoons all-purpose flour
  • 120 ml or ½ cup milk
  • 235 gr or 1 (8 ounce) can tomato sauce

anaheim-pepperTO MAKE:

  1. Preheat oven to 175° C or 350 degrees F.
  2. Spray a 23 x 23 x 5 cm or 9 x 9 x 2-inch baking dish with cooking spray.
  3. Lay half of the chilies evenly in bottom of baking dish.
  4. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies.
  5. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
  6. Bake in the preheated oven for 25 minutes.
  7. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.
  8. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

Note 1: For the egg mixture: Separate the eggs and whip the whites until slightly stiff. Blend together the egg yolks, flour and milk and fold into the beaten egg whites. This creates a much fluffier casserole.

Note 2: What you’ll really love about this casserole is just how much better it is when you reheat it the next day.

Note 3: American cheeses can be bought bij L’amuse in Amsterdam and IJmuiden.


Amount Per Serving Main recipe
Calories: 387
Total Fat: 27.6g
Cholesterol: 140mg
Sodium: 1449mg
Total Carbohydrates: 12g
Dietary Fiber: 1.4g
Protein: 23.9g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat a serving max !

PDF of this recipe: 20150730-ST14-Chili-Rellenos-Casserole-

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Summer Time #13 – Chicken

summertime2Pineapple Chicken Tenders

Makes 10 servings

Prep: 30 minutes
Cool: 30 minutes
Cook: 10 minutes

Shopping List:

  • 235 ml or 1 cup pineapple juice
  • 110 gr or ½ cup packed brown sugar
  • 80 ml or ⅓ cup light soy sauce
  • 900 gr or 2 pounds chicken breast tenderloins or strips
  • skewers


  1. In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce.
  2. Remove from heat just before the mixture comes to a boil.
  3. Place chicken tenders in a medium bowl.
  4. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.
  5. Preheat grill for medium heat.
  6. Thread chicken lengthwise onto wooden skewers.
  7. Lightly oil the grill grate.
  8. Grill chicken tenders 5 minutes per side, or until juices run clear.
  9. They cook quickly, so watch them closely.

Note 1: Please don’t EVER reuse a marinade as a condiment or dipping sauce that raw chicken has been marinating in UNLESS you boil it first! You don’t want salmonella poisoning. (You should do this with any type of marinade, no matter what kind of meat is used).

Note 2: Mix some cornstarch into the marinade, boil it with some pineapple chunks and serve it over plain white rice.

Additional suggestion: Add a little grated ginger to the marinade.


Amount Per Serving
Calories: 160
Total Fat: 2.2g
Cholesterol: 52mg
Sodium: 332mg
Total Carbohydrates: 14.7g
Dietary Fiber: 0.1g
Protein: 19.4g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat a serving max !

PDF of this recipe: 20150723-ST13-Pineapple-Chicken-Tenders-


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