Herbal tea for chickens? Is just a handful of grain not enough? I think it's time to admit that as an author of award winning cookbooks I have more talent for feeding animals than cooking for people. And if you own chickens, it's high time you adopt this idea: your chickens will thank you forever for it and as a cook, you can't fail.

Saskia van Movimento wilde alleen haar logo aanpassen omdat haar werkzaamheden zich uitgebreid hebben. Kan dat ook? Natuurlijk! Passend bij haar bestaande huisstijl (die ik een paar jaar geleden vorm gaf) heb ik een nieuw logo gemaakt,: eenvoudig met een wat sterker lettertype dan de vorige versie.

I believe it was Oscar Wilde who wrote: ‘With age comes wisdom, but sometimes age comes alone.’ I would rather argue: most of the time age comes alone.

Sentimental Journal Magazine #8 is out! The theme of this issue is 'fauna' and I can't wait to see how beautifully this theme has been developed by a variety of authors, photographers and artists. The preview looks very promising.

In spite of the colder temperatures, I love photographing winter scenes, especially when the sun lingers longer at dusk or dawn. The contrast of trees, pinks skies over a lake, waterfowl looking for an ice-free place: there is so much beauty to experience in a small radius around our house!

Anouk gaf aan een eenvoudige advertentie, flyer, cadeaubon en visitekaartje nodig te hebben voor haar massagepraktijk in België. Eerder creëerde ik haar website, logo en huisstijl. Aardse, natuurlijke kleuren voeren de boventoon.

‘Mushrooms were the roses in the garden of that unseen world, because the real mushroom plant was underground. The parts you could see - what most people called a mushroom - was just a brief apparition. A cloud flower.’ ―Margaret Atwood, The Year of the Flood

If you've ever travelled to East Africa, you've most probably tried mandazi (fried donuts) with bharazi often found in smaller restaurants or sold by street vendors. We loved it! Traditionally bharazi is made with pigeon peas.

We have a huge harvest of leeks. Great, of course, but how do you process all these members of the Allium family? At that moment in autumn, I always open the book 'De Geur van Witte Rijst' (‘the fragrance of white rice’) , and cook my aunt Bep's 'sambal goreng leek'.