You are currently browsing the tag archive for the ‘zoetermeer’ tag.

Bento #104, 02-06-2010

Left & right tier: asparagus on a bed of lettuce, boiled egg with cilantro and wasabi sesame, salt.
Middle tier: inarizushi, spicy Tao Kae Noi (crispy seaweed) and soy sauce.
On the side: milk chocolate with hazelnut.
Drinks (not shown): light Orangina with pulp, tab water.

Bento #104 came along on the 3rd stage of our long term hike through the green heart of Holland (Groene Hartpad).

Wlfr and I walked for 14 km from Zoetermeer to Hazerswoude. To get there we took autobus 206 along the N206, on Tuesday (0)206… We noticed this when we were still in the bus and we were ‘kind of’ relieved to ascertain that it was 13:36 and not 12:06 or 2:06. Not that we are superstitious or anything… ;) It just was REALLY weird. At first I even thought that the day’s bento for 2 (!) was #103… (you can do the math yourself). Fortunately I was mistaken; Betuwe Bento was my 103rd. Phew!

I was surprised to hear wlfr remark that the eggs looked so ‘even’, because I had been experimenting with a new way of boiling eggs. I guess it had passed the test! Freezing tofu puffs hadn’t though; that was no success and I won’t be doing it again.

Along the road in Zoetermeer

Anyway, we had great day with amazing weather and the hike was fabulous. Part of it had seemed monotonous looking at the map in advance, but it turned out to be a wonderful ‘mini survival track’ in a water bird reserve. And we wouldn’t let one killer curlew scare us away ;)

Advertenties

Some other hiker got blisters and decided to go on barefooted?How am I doing on my 100 Mile Fitness Challenge? Great! I’ve passed the 100 kilometer / 75 mile milestones! The exact numbers are: 124 km and 77 miles. I am still in the running for this challenge!

I had two really nice walks this week: about 15 km around Nijkerk with the Wandelgrrls and another 15 km with wlfr (a.k.a. @variomatic) from Delft to Zoetermeer for the first stage of our new hiking project: Groene Hart Pad. We finished our other project, 163 km of Utrechtpad, last July. It took us about three years and the Groene Hart Pad is just a bit longer: 192 km… I hope we will be able to finish that in three years as well!

These boots are made for walking…

The picture of two hiking boots was taken on the walk with wlfr… It was really weird to come across these perfectly good shoes standing idly ‘in the middle of nowhere’! Well nowhere: the name Groene Hart signifies the still ‘Green Heart’ of urbanized Holland; the area around Gouda where cows for Gouda cheese need to graze ;)

Ha! Yesterday we were out of bread so I bought a veggie ekiben for lunch on my 15 km hike from Delft to Zoetermeer; the first stage of our new hiking project: Groene Hart Pad. An ekiben is a bento sold at railway stations (eki). Of course it was no smart thinking on my part because the weather made it difficult to stop and eat lunch… Sammies are way easier to eat on the road! But on the bright side: now I was treated on a marvelous lunch while working at home today!

Ekiben lunchWhat did I have? Kappa maki (cucumber), nigirizushi with tamagoyaki (omelet) and chuka wakame (seaweed salad). Accompanied by some first flush sencha tea: Shincha. I am such a lucky grrl sometimes :)

I just wanted to share that with you — oh, and make you drewl of course ;)

I should have taken my 66th bento on my 13,5 km NS-hike with the Wandelgrrls: Bieslandse Bos, from Delft to Zoetermeer. Why? Because it makes me think of the famous song Route 66! And… MaaikeB brought her first bento ever for lunch! She’s got the most beautiful bento box, a gift all the way from Tokyo. Lucky grrl! :)

Anyway, we took off early (for a Sunday morning) so I didn’t have much time to plan a real lunchbox. That’s why bento #66 only traveled by train from Utrecht to Apeldoorn on Monday ;) And it contained the following…

Upper tier

  • Salad of grilled zucchini and bell pepper, lettuce, tomato, spring onion, capers and basil leaves

Lower tier

  • Dried cranberries and strawberries
  • 1/4 mini quiche made of leftovers: chard, goats cheese (feta) with basil, pine nuts and egg
  • Carrots
  • Walnut
  • Basil and parsley

Gnoe goes ExtraVeganza!

Archive

Currently grazing

Gnoe herding…

Enter your email address to follow Graasland and receive notifications of new posts by email.

Advertenties