Some of us are having a hard time adjusting to being back in the 'Jing. But because we are very positive and optimistic people (yeah right) this is *not* a list of the things we hate in Beijing.
I hate/love living in Beijing because:
hate: our apartment has 24 hour hot water "ON REQUEST"
love: we get to live in a 165 square meter apartment with two full bathrooms and still save two thirds of our salaries
hate: even if you buy an expensive oven, it is so crappy that the oven door won't open within two months of use
love: even if you buy an expensive oven and have it delivered to your door step, it is still laughingly cheap
hate: the air is insanely dirty and it gets so bad that our apartment smells like a traffic jam (even with all windows and curtains closed)
love: taxi's are everywhere, convenient, the drivers are polite and helpful and only rip you off if you come from the airport
hate: the viruses and bacteria here are not what we're used to, and combined with the previous point, we spend about a third of our time struggling with colds and sore throats
love: since nobody at work cares what we are up to, we can stay in bed and not go to work as often as we like
hate: two of our building's residents have taken up smoking in the elevator
love: even if you yell at a person they will still not hit you in the face or be rude to you (at least if you're white)
hate: something in the food or air makes me break out like a thirteen year old
love: the food is SOOO good and does not make you fat
hate: the windows in the gym are opened even if air quality hits the "hazardous" mark
love: several ladies are constantly on standby to clean the locker room and give you clean flip flops
hate: the winter is cold and windy and the summer is hot and muggy, and any other season lasts only two weeks or so
love: contrary to some countries, we don't get a lot of rain. Also, even with the smog hitting the highest possible mark, more sunlight reaches the earth than in afore mentioned countries.
hate: the quality of wine in most places is appalling - about half the bottles are corked, and we even had one that seemed to contain sea water
love: when the boss pays, we get to drink huang jiu (yellow wine) which does not have corks and is made in China, so no opportunity for sea water leaking in. Also, it is delicious
hate: there is no supermarket nearby that stocks organic food or a wide range of western ingredients, except for carrefour which is ridiculously crowded
love: when we need beer or water, we call the shop in the next building and they deliver it to our door for free
hate: nobody speaks English
love: the smiles and friendliness of almost everyone
hate: the lack of civility and law abidance in traffic
love: the fact that you can make a u-turn on the highway
Thursday, February 25, 2010
Wednesday, February 24, 2010
Back in Beijing
We had no craving for duck yet, but we did have a craving for our favorite Heilongjiang restaurant. Especially their specialty:
Random Pics from the Netherlands
Golf! In the snow!
Nature! In Amsterdam!
Marleentje! Again!
And again!
Art! In Hilvaria Studio's!
And finally! Duck! Homemade!
Nature! In Amsterdam!
Marleentje! Again!
And again!
Art! In Hilvaria Studio's!
And finally! Duck! Homemade!
Friday, February 19, 2010
The Space Free of History
As you all know, we think nothing of driving for 4 hours just to see the art works by a young artist. Especially if the artist is part of the work.
We got to sit in this interesting looking object, got our head locked in a sort of guillotine-like contraption, and then the artist got in on the other end.
The two heads (own head and artist head) then found themselves in a white corridor, about one and a half meters apart. As you can see, the artist head was slightly lower. Also, the corridor narrowed slightly towards the end that contained the artist head. This gave the heads a perfect environment to communicate. In particular, the heads communicated about a space free of history. The artist head explained that such a space existed in itself, but that realizing such a space outside of itself - desirable as it would be, as a place to reflect on the world rather than be influenced by it - poses insurmountable challenges. What kind of material can one use that is free of history? And how does one create an infinite space, since clearly a finite space ≠ a space free of history.
The own head then countered with
- silence (E)
- faux-cultural gibberish (A)
- connections to Hollywood movies (C)
- very little (F)
We got to sit in this interesting looking object, got our head locked in a sort of guillotine-like contraption, and then the artist got in on the other end.
The two heads (own head and artist head) then found themselves in a white corridor, about one and a half meters apart. As you can see, the artist head was slightly lower. Also, the corridor narrowed slightly towards the end that contained the artist head. This gave the heads a perfect environment to communicate. In particular, the heads communicated about a space free of history. The artist head explained that such a space existed in itself, but that realizing such a space outside of itself - desirable as it would be, as a place to reflect on the world rather than be influenced by it - poses insurmountable challenges. What kind of material can one use that is free of history? And how does one create an infinite space, since clearly a finite space ≠ a space free of history.
The own head then countered with
- silence (E)
- faux-cultural gibberish (A)
- connections to Hollywood movies (C)
- very little (F)
Thursday, February 18, 2010
Dinner!
Ellen took us to the Internationale SmulPapen Centrum, where we bought ingredients for dinner:
Oysters!
Or, as alternative, shrimp!
And, easy and oh so tasty: Saumon a l'oseille!
Then came the deserts. First of all, cheeses and wonderful breads:
Fresh figs (sadly not from Turkey, but from Bazil):
Conclusion: We did not forget how to cook!
Sunday, February 14, 2010
Katwijk aan Zee and Wassenaar
We went to Lies, and did some sightseeing. On Saturday we went to Katwijk aan Zee:
... where we ate fish, both raw...
... and deep fried:
And on Sunday we went to the dunes in Wassenaar:
... with Westmalle Dubbel and bitterballen afterwards:
... where we ate fish, both raw...
... and deep fried:
And on Sunday we went to the dunes in Wassenaar:
... with Westmalle Dubbel and bitterballen afterwards:
Wednesday, February 10, 2010
Wednesday Turkish and Moroccan Day
Wednesday we started the day off by channeling our inner-Tuncay:
For dinner we went all Ghillie Bhasan. Instead of just dumping the food on the plate like we normally do, we tried to channel our inner-Ellen and failed --- although it looks nicer than what we normally produce!
We even bought some baklava for dessert.
For dinner we went all Ghillie Bhasan. Instead of just dumping the food on the plate like we normally do, we tried to channel our inner-Ellen and failed --- although it looks nicer than what we normally produce!
We even bought some baklava for dessert.
Tuesday Art Day
On Tuesday we went to "De Pont" in Tilburg, where there was a big exposition of Sophie Calle.
I took a picture of an artwork that was completely unrelated, my apologies!
I took a picture of an artwork that was completely unrelated, my apologies!
Inspired by the Alsace
On Monday we made a classic Flammkuchen with the bacon that we bought on the market in Saarbruecken and a fantasy Flammkuchen with apple and the boudin noir that we brought from France.
Tuesday, February 9, 2010
Hilvarenbeek
Back in Beek we were treated to some wonderful pot au feu and Brussels sprouts.
This was followed by the Adrie's incomparable nut cake.
This was followed by the Adrie's incomparable nut cake.
Foodz from the Roadz
Before we left Saarbruecken, we drove around town a little bit to see where we may live next year. We came across a slaughterhouse with a couple of meat wholesalers and restaurants.
We had boudin noir, that apparently is not served shaped like a sausage in Germany. It had a wonderfully clovey taste. Also, we had Weißwurst that was even better than Cafe Konstanz's Weißwurst. We did not take a picture, but we will make it up to you in a couple of months.
Instead of heading north, we decided to head south, to see what else what more or less in the neighborhood. We found simple French supermarkets, that already stocked all kinds of exciting foodz, and, a little further down, we even found wineries. We ended up in Lapoutroie which we visited one and a half year ago.
The hotel that we stayed in then was full, so we went to the other restaurant.
The farmer's salad was good, the onion tart was very delicious.
How can one visit the Alsace in winter without eating choucroute?
Or some civet de gibier?
Finally cheese cake. I think we can live here.
We had boudin noir, that apparently is not served shaped like a sausage in Germany. It had a wonderfully clovey taste. Also, we had Weißwurst that was even better than Cafe Konstanz's Weißwurst. We did not take a picture, but we will make it up to you in a couple of months.
Instead of heading north, we decided to head south, to see what else what more or less in the neighborhood. We found simple French supermarkets, that already stocked all kinds of exciting foodz, and, a little further down, we even found wineries. We ended up in Lapoutroie which we visited one and a half year ago.
The hotel that we stayed in then was full, so we went to the other restaurant.
The farmer's salad was good, the onion tart was very delicious.
How can one visit the Alsace in winter without eating choucroute?
Or some civet de gibier?
Finally cheese cake. I think we can live here.
Friday, February 5, 2010
Slightly overwhelmed
We are visiting Saarbrücken which is apparently the place where we will be spending the next two years of our lives.
The beer here is wonderful.
And the food comes in the shape of a pair of humonguous breasts...
... of which Frans was able to finish more than half, but Anke only a measly quarter.
Not only in China do we still have a lot to learn.
The beer here is wonderful.
And the food comes in the shape of a pair of humonguous breasts...
... of which Frans was able to finish more than half, but Anke only a measly quarter.
Not only in China do we still have a lot to learn.
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