I think the farm was somewhere near the N355 because I had to go to Tietjerksteradeel each week to 'sign on' until I moved to Heemstede and it wasn't far away. Just before I moved, my in-laws to be moved to Appelscha. I never did learn any Frisian!
Thank you for the hug and glad to be of service! I use crumbled feta in the greek salad too, goes beautfiully with the lamb. Lamb is so expensive but with my reduced junk food costs I can justify it! Now you have returned the favour, because I need to try an alcohol free beer after a hot day's gardening this summer! I don't like alcohol any more - If I have some wine, it's literally a thimbleful, but I do really miss an ice cold lager.
I've had Peroni 00. I only ever had one on whatever day I had them. It does taste remarkably like the real thing. Sadly, I had to cease their consumption when I had the severe gout attack. Since then, I have only had one last month, thankfully, without reaction. One never did anything to BGs, either. To be honest, I prefer the Moretti version of 00. They are both good,but Moretti has the edge for me.
Thanks all!
@sueh21 the weather was absolutely lovely, first real spring day!
Hardly any wind, and I worked in my t-shirt and barefoot for most of the day!(Don't tell the owner of the shipyard or my diabetes nurse about the barefoot part. My endo won't mind but the diabetes nurse would give me a very unpleasant telling off, and I don't even want to think about the owner of the shipyard...
It's just that I had to sit on the ground for part of the job, and shoes get in the way when sitting on the ground. So I freed the feet for the first time this year.)
@DJC3 , not a daft question at all!
In fact, until I arrived at the shipyard I didn't know if the masts were up or down. Thankfully, they were on the quay, much easier to work that way than while being hoisted on a small plank and trying to work your way around the mast with sleeping legs and everything hard to reach.
@LivingLightly , I usually eat a single slice of LC bread with lots of toppings during the day, an evening meal, and lots of LC midnight snacks. Odd pattern but it works for me.
Today I brought a double slice of LC bread with a generous amount of butter and cheese, and ate it with paint stained fingers while painting with the other hand (breaching some more safety rules here, but no-one was looking and I nicely prevented a hypo without having to take a break).
I worked for 4 hours, which was perfect, earned 60 euros, and had a well deserved beer when I got home.
After that, I was very happy with the not eaten yesterday broccoli-onion-feta-tomato dish, with an unbreaded schitzel on the side.
Tomorrow will be swimming pool first, followed by another stint on a ship. And I still have another schnitzel and more of the broccoli dish, so an easy meal after work.
View attachment 66907
You rebel @Antje77! Don't worry we won't tell anybody.Thanks all!
@sueh21 the weather was absolutely lovely, first real spring day!
Hardly any wind, and I worked in my t-shirt and barefoot for most of the day!
View attachment 66907
I knew I could count on my forum friends to keep my secrets safe!
I read and understand Friesian just fine, and I'm comfortable singing some Friesian songs.
Erm...why?
Wouldn't the correct question be "why not?"
How fascinating! @Antje77 It's extraordinary that the old indigenous language and its dialects are still written and spoken in your province to that extent.I knew I could count on my forum friends to keep my secrets safe!
I read and understand Friesian just fine, and I'm comfortable singing some Friesian songs.
Speaking, no. I only moved here 10 years ago, and all the Friesians speak Dutch as well. Besides, in the area where I live, they use a different dialect, which is substantially different from official Friesian so I gave up.
Still, I encounter a lot af casual Friesian (or the local dialect) in supermarkets, the swimming pool, the pub, so I'm happy to be able to join the conversation even if my contributions are in Dutch.
I may or may not have been speaking Friesian on some very drunken nights in a pub a long time ago. Thankfully everyone had plenty to drink so no-one remembers...
I'm fond of fresh herrings, especially the males with their creamy soft roes. They're at their best from June to August (I used to love rollmops too, but they're off the menu now, thanks to all the caster sugar.)
They sure are, and very much alive!
