Monthly Archives: May 2013

TMI Friday – Shoes

1. How many shoes (i.e.: all footwear) do you possess?
Four pairs, normal boots [2x], slippers styled as boots, bath-shoes also as boots.

2. How does wearing shoes make you feel?
Taller! I can’t walk without shoes/boots and the formed inlays makes me taller, not that I need that part, I was always 6’6”.

3. What is the most you have spent on a pair of shoes?
Each year I get a new pair of leather shoes, they are handmade to fit my Charcot distorted feet. I know they cost 2.500 euro a pair, but my health insurance picks up the bill. With the going rate at the moment that would be $3.242,95
When I still worked I was wearing brogues of 350 euro / 454 USD a pair, and bought about 3 to 4 pairs a year.

4. Do you have a favorite pair?
The ones I’m wearing at the moment.

5. What are your feet most comfortable in?
See 4.

6. Flip flops (between the toes) or sandals?
Neither, see 2.

7. Do you match your belt to your shoes?
Not anymore, but I used to do that.

8. Crocs are…

Breakfast Club – Wellington

BreakfastClub Breakfast Wellington

Makes 12 servings

Prep: 15 minutes
Cook: 45 minutes

Shopping List:

  • 455 gr or 1 pound ground sausage
  • 285 gr or 1 [10 ounce] package chopped frozen broccoli, thawed
  • 115 gr or ½ cup sour cream
  • shredded-cheddar115 gr or 1 cup shredded Cheddar cheese
  • 450 gr or 2 [8 ounce] cans refrigerated crescent roll dough
  • 1 egg white


  1. Preheat oven to 165° C or 325° F
  2. Place sausage in a large, deep skillet.
  3. Cook over medium-high heat until evenly brown.
  4. Drain, crumble and set aside.
  5. Place thawed broccoli in a small saucepan, cover and cook over medium-low heat until tender, about 5 minutes.
  6. In a large bowl, mix together sausage, broccoli, sour cream and cheese.
  7. Place 1 package of crescent rolls flattened on a 25×30 cm or 9×13 inch baking dish.
  8. Cover with broccoli mixture. Place remaining crescent rolls on top of mixture and pinch seams to seal.
  9. Brush top with egg white.
  10. Bake in preheated oven until golden brown, about 20 minutes.

Note: A great breakfast or brunch for guests. Easy to prepare, and delicious.

broccoli-largeENJOY !

Amount Per Serving Main recipe.
Calories: 362
Total Fat 26.9g
Cholesterol 41mg
Sodium 672mg
Total Carbohydrates 17.4g
Dietary Fiber 0.7g
Protein 11.5g

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

PDF of this recipe: 20130530-Breakfast-Wellington

Submerged in Inferno

Inferno-cover-dan-brownIt has been a bit quiet on this blog the last few days. I was reading Inferno by Dan Brown, not the Dutch version, which was published on the same day, but the English one on my e-reader.

Next to reading I like to check facts, or see an image of what the writer is talking about. I’ve never been to Florence, Italy, but knew of several places to get around town. That’s what you get when you travel in books, like Everyman Travel Guides. [When your doctors tell you walking is not going to happen soon, and you still want to travel, doing it in a book is the next big thing. In the mean time I walk short distances, but still like to travel in books, in the comfort of my own chair/home]

Inferno is another masterpiece by Dan Brown, and a subject you really have to think about and form your own opinion. Of course Professor Robert Langdon is one of the main characters, just as in Angels & Demons, The Da Vinci Code and The Lost Symbol.

The master says it like this: In the heart of Italy, Harvard professor of symbology Robert Langdon is drawn into a harrowing world centered on one of history’s most enduring and mysterious literary masterpieces . . . Dante’s Inferno.

Against this backdrop, Langdon battles a chilling adversary and grapples with an ingenious riddle that pulls him into a landscape of classic art, secret passageways, and futuristic science. Drawing from Dante’s dark epic poem, Langdon races to find answers and decide whom to trust . . . before the world is irrevocably altered.

Next book on the list to read: Andy McDermott‘s The Persona Protocol, this one is a printed version.

TMI – Hot Fun In The Summertime

piggy1. Memorial Day is a day of remembrance but it also signifies the “Official” start of summer. What are your plans this weekend?
After seeing what the weather is like this weekend… an umbrella against the slashing rain, a warm sweater, a good book. BTW, Memorial Day is an American feast day, here in the Netherlands it’s just another day.

2. What is your most and least favorite thing about summer?
Nice sunny weather, not too hot not too cold, rain only during the night when I’m asleep.

3. What is your favorite summer food?
Any food will do, I don’t eat that much anyway.

4. Are you in swim suit shape yet?
What’s a swim suit? Haven’t had one for ages, haven’t gone swimming for the same time.

5. Vacation Plans? If you can’t, what would you do if you could?
My “vacation” started almost 12 years ago and is still going on. I’m trying to go abroad next year, have a long weekend planned in Basel, Switzerland end of May 2014. After that maybe the USA…

6. Did you ever have to go to summer school?

7. Given the choice, which do you prefer: ocean, lake or pool?
Neither for dipping in, sipping a drink or eating near one no problem.

Sex on the beach?

Never. Have you seen our beaches? We’re a pinpoint country with 17 million inhabitants and about half of it can be found on the beach or in a traffic jam towards it. I stay away from places like that, don’t like sand in my clogs shoes.

Breakfast Club – Omwich

BreakfastClub The Breakfast Omwich

Makes 2 servings

Prep: 30 minutes
Cook: 15 minutes

Shopping List:

  • bacon-strips3 slices bacon
  • 3 eggs, lightly beaten
  • 60 gr or ½ cup grated Cheddar cheese
  • 1 pinch salt and ground black pepper to taste [optional]
  • 2 slices cooked, chopped ham
  • 40 gr or ¼ cup finely chopped onion [optional]
  • 3 gr or 1 tablespoon fresh chives, chopped [optional]
  • 20 gr or ¼ cup chopped fresh mushrooms [optional]
  • 35 gr or ¼ cup green bell pepper, finely chopped [optional]
  • 2 gr or 1 teaspoon finely chopped jalapeno pepper [optional]
  • 2 drops hot pepper sauce, or to taste [optional]
  • 4 slices bread, toasted
  • 30 ml or 2 tablespoons mayonnaise, or to taste [optional]


  1. champignons-largePlace the bacon in a skillet and cook over medium heat until evenly browned and crisp.
  2. Remove, and drain on paper towels.
  3. When cooled, crumble into small pieces.
  4. Stir the eggs and 30 gror ¼ cup Cheddar cheese together in a bowl until blended.
  5. Season to taste with salt and pepper.
  6. Pour the egg mixture into a skillet over medium heat.
  7. When the bottom of the eggs is set, layer with the bacon, ham, and if using, onion, chives, mushrooms, green pepper and jalapeno.
  8. Season with hot pepper sauce, if desired.
  9. Sprinkle with the remaining 30 gror ¼ cup Cheddar cheese.
  10. Carefully fold one half of the egg mixture over the filling ingredients.
  11. Cook until the cheese melts and the bottom is golden; turn and cook the other side until golden.
  12. Remove from the heat.
  13. Set two slices of toast on two serving plates, and spread each slice with mayonnaise, if desired.
  14. Cut the egg mixture in half, and place one half on each piece of toast.
  15. Top each with the remaining toast, cut each omwich in half, and serve immediately.

Note: This is a delicious, flavorful breakfast sandwich that will fill you up and get you ready to go in the morning. Add various chopped vegetables and meats such as sliced chicken, turkey, or roast beef to the egg mixture to suit your taste


Amount Per Serving Main recipe, including all the optional additions.
Calories: 660
Total Fat 48.4g
Cholesterol 381mg
Sodium 1251mg
Total Carbohydrates 30.2g
Dietary Fiber 2g
Protein 26g

Leave out all the salty or fatty additions and the calories, cholesterol and sodium will drop too.

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

PDF of this recipe: 20130523-Breakfast-Omwich