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Wij Drie

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Posts posted by Wij Drie

  1. Today was a terrible day. Had a louzy day at the office. The weather is really bad out there. Trafic was to much.


    But i had two very nice packages at home. One of them where the Delft Blue "Klomp"geocoins. They are very nice and i'm very happy with them. The other one was a little brown envelop from me to me. A little elf was smiling to me. I opened the envelop with chaking hand and found a green card and the SCC Blue topped Sock coin.


    Thank you very much. I'm honoured with this coin. The Christmas tree is gone already but the sock is close to me sitting on my computer.


    THANK YOU!!!


    tot cache,

    team Wij Drie :huh:

  2. I still owe you a story.


    I seemed the Geo Leprechaun spent his or her Christmas in the Netherlands this year. I was the day after Christmas an email came in. The Leprechaun had visited our Woerkum-cache in the medieval city of Woudrichem. I was in the neighbourhood, a coincidence (what's in the name). I'm not usualy in the vicinity of this cache.


    I saw and read the mail. Dropped everything i was doing. Told my boss i would be right back and rushed to the cache. Woerkum is a multi-cache, but since it's our own cache i know where the ammobox is hidden. :unsure: Would i be on time?! There could be more cachers visiting this cache. I was Christmas-holiday after all. The stash-area looked undisturbed. Could it be...?? Expectations, agony and some other difficult English words.


    I opened the ammobox and looked through it. There was a Travelbug in it, some mc-toys and other rubbish and the logbook. But no geocoin. Was i wrong. Did someboby found the coin before me. I grabbed the logbook which was unusual heavy, opened it and the Geo Leprechaun coin felt out. He/she hide the coin in the logbook. The Leprechaun must have an evil mind.


    The coin is big, shiny, beautifull and numbered #103. Dear Leprechaun, THANK YOU. You made my day. Finaly a mystery coin arrived in the Netherlands. THANK YOU AGAIN.


    When i arrived at home (after work) an other surprise was waiting for me. Our internet-router broke down. With all (computer) shops closed for Christmas holiday i wasn't able to write in the forum till today. I'm happy i could make a log on the cachepage saying i had the coin with my PDA.


    This must be my longest forumpost on this forum ever. Please excuse me for all spelling and writing errors. English is not my first language.


    Again, Thank you mr. or mrs. Leprechaun. I hope you liked your stay in our beautifull little country. I also invite all other mystery coiners to visit the Netherlands. :P


    tot cache,

    team Wij Drie :P

  3. Since Christmas time is also winter time, i like to tell you about Snert.


    Erwtensoep, also called "snert" is a form of green split-pea soup emblematic of Dutch cuisine. Traditionally eaten in winter, erwtensoep has a very thick consistency, often includes pork and sausage, and is almost a stew rather than a soup. One source says "You should be able to stand a spoon upright in a good pea soup."


    It is customarily served with rye bread (roggebrood) and cheese or butter. The meat may be put on the rye bread and eaten with mustard.


    It is not uncommon to be sold in small cups at the so called 'Koek en zopie' outlets on frozen canals as a hearty snack to iceskaters. And i can tell you, the canals are frozen at the moment!




    500 grams split peas

    500 grams smoked pork (hocks or bacon)

    4 medium potatoes

    2 leeks

    1 onion

    1 celeriac (celery root)

    chopped parsley

    chopped celery leaves

    4 cloves

    bay leaf


    salt &pepper

    1 ‘rookworst,’ Farmer’s, ring or coil sausage


    This is just one of many, many basic recipes for the famed Dutch peasoup ‘erwtensoep.’ Most housewives will have their own recipe, adding this, leaving out that, using a different kind of meat, or adjusting the cooking time to suit their experience.


    Boil 1¼ liter water and put in the pork. Stick the cloves into the peeled onion and add with the bay leaf to the soup. Let simmer for 30 minutes. Add 1¼ liter water and the peas, sprinkle in some thyme and salt and pepper. Simmer for an hour.


    Peel and cube the potatoes, clean and thinly slice the leeks. Peel the celeriac and cut into cubes. Add to the soup.


    When the peas are tender, take out the onion, bay leaf and cloves. Take out the meat and remove any bones or skin. Drain but keep the stock. Put the peas and vegetables through a sieve or mash them in a mixer. Slowly add the stock while stirring and simmer for 20 minutes, add the meat and the sausage and simmer for another 20 minutes until the sausage is done. Add some finely chopped parsley and celery leaves to the soup 5 minutes before it is done.


    tot cache,

    team Wij Drie <_<

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