kindenough

Making coffee and tea for my wife when she wakes up, make the lunchbox for my student son, sometimes also for my wife if she needs to get to the office. Nobody eats breakfast so after that I clean up and fill the dishwasher from last nights dinner, that I cook daily. Inbetween I game, relax, make music, pet the cat.

It is nice being early retired and doing the housekeeping.

The nest of blue tits we have every year. Some of them keep hanging around and we feed them on the balcony. My wife works from home and it is nice to watch them play and eat. We also have woodpeckers every year. I love birds.

Classic burn out.

2 weeks ago I said this when someone else asked;

Baguette from our local bakery in Schinnen, they do the original French method. Tick sliced tomatoes, hard boiled eggs, home made mayo (whisked, no stickblender stuff), salt and pepper. Delicious.

Fuck being incorrect. Buy an old AKAI sampler and make music from floppy disks libraries, I still do with my S-1100. Wrong answer would be to ritually burn them…don’t.

“Plastic came out of the Earth; the Earth probably sees plastic as just another one of its children. Could be the only reason the Earth allowed us to be spawned from it in the first place: it wanted plastic for itself, didn’t know how to make it, needed us. Could be the answer to our age-old philosophical question: “Why are we here?” Plastic, assholes!”

George Carlin.

We are lifetime atheists with completely different backgrounds, me a baptiized catholic (as a baby) and my wife sefardic Jewish, her family migrated from Portugal to Amsterdam in 1497 and they have a very interesting and well recorded family history.

My huge family comes mostly from the Aachen region in Germany, Belgium and the South Netherlands. Mine workers. My grandma had 14 kids, you know catholic and all.

We never felt uncomfortable with each other but our families didn’t get along well, they are not on speaking terms.

Yeah it is easy, my basic recipe:

Bunch of peppers (Madame Jeanette), a lof of garlic and an onion, 8 grams of salt per liter of water, sterile jar and once a day I turn the lid carefully to let the CO₂ out. I like it to ferment for a week mostly, sometimes 5 days. It’ll keep fermenting after bottling anyway because I don’t pasteurize.

My wife is a big fan of omelet with this hot sauce.

Baguette from our local bakery in Schinnen, they do the original French method, with tick sliced tomatoes, hard boiled eggs, home made mayo (whisked, no stickblender stuff), salt and pepper. Delicious.

Where I live Zoervleis is a favorite of many. One can get it in any Snackbar.

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I am watching Sweet Tooth now, seems alright.

We are Lady Parts. There are quite some scenes in this show that made me genuinly laugh.