What? Already? I must have been sleeping..

Wishing you all a very

Happy, Healthy New Year!

5 am bread...

Floris called to say the bus was an hour away from home and would we be so kind to go and collect him at school if it wasn't too much trouble? Sure honey, it's 5 in the morning and your dad will be on his way soon.....

So what do you do when you are wide awake at 5? Well, you shuffle downstairs, pry your eyes open (yes I can find my way downstairs blindfolded but need some more training to make coffee with my eyes closed), make some coffee indeed. Look around, light some candles... Soft light is goooood at 5.

Then you sit and wait. Get up. Take the trash out. Silently! Take the make shift table out to the garage. Shhh. Silent! Clean the kitchen annex. Silently! Have another cup of coffee. Load the washer.
Open the door for your skiing hero and his father. Listen to his stories. Try to make him speak in a hushed voice but hey what do you think? He is 13, voice very looooow and has been spending 6 days in the company of 42 adolescent kids... Having fun! Booming voices! So, the other two wake up, come downstairs, we sit at the table at 6 am, drinking coffee and tea.

Sent him to bed with a hot water bottle to get some sleep, dad is off to get some sleep too, twins back to bed again.

Yes you can count! That leaves me at the table with another cup of coffee...
Let's start some seminola bread with a starter..
You know what? Let's start another dough to make sticky cinnamon buns..
Ah well... what about a challah?

It is 11.48 now, three one bowl rising, buns rising, semolina formed, two boys showered and dressed, third in the shower, second load in the washer, bags unpacked, dad still sleeping in the shower.
I'm afraid I am not going to make it till 12 tonight...
Shower sounds good. Have.to.get.some.sleep.
At least we will have fresh bread. A lot.
To be continued..

This year's oliebollen

90, 92, 94, 96, 98, 100...

I think something like 150 "oliebollen" and some 40 "appelflappen". You wouldn't believe the smell in my little kitchen-annex...and me, my hair, my clothes, my everything. Brrr.

But the job is done, I've had my annual (should I say ritual?) bath and I can approach people again without having them think: "hey, had a swim in a truckload used oil?"

I don't think anyone outside the Netherlands would seriously consider burying themselves in a confined space for the better part of the 31st December baking these balls (even over here people tend to buy them in the bakery or in a "oliebollenkraam") but in case you would like to try:

for approx. 50 oliebollen you need:

1000 gr ap flour

700 gr water (or half water, half pilsener beer) maybe some more water

2 eggs

5 ts yeast

2 ts salt

1.1/2 tbs sugar

75gr. melted butter

Filling is optional but very good:

450 gr consisting mainly of raisins and currants, you could add cranberries or dried apple in tiny cubes to taste.

Combine flour, yeast and liquids in a bowl and mix, add eggs, butter and salt. Whisk well, aim for a smooth, supple rather liquid batter. Like a stiff pancake batter, not at all dough-like. It should slowly sheet from your whisk.

Spoon in filling ingredients and mix well. Cover with plastic and set aside to rise at room temperature approx. 45 min. to 1 hour. Don't punch down but with the help of two spoons or a cookie scoop form balls and fry for approx. 3 minutes in oil (190C or 375F). They will need some help to turn, but sometimes you'll get lucky and they are so evenly scooped they will turn themselves and that, my dear reader, is oliebollen bliss!! Drain on paper towels and sprinkle with powdered sugar.

Below are the apple slices dipped in a sugar-cinnamon mix prior to be showered with batter and fried in hot oil becoming apple-flappen. More about these tomorrow!

Sigh! It's done!

U luistert toch ook?

Ja toch? En ... gestemd? Was het moeilijk of wist je precies welke nummers je wilde horen in jouw top 10?

Voor degenen die -nog steeds- niet weten waar het over gaat: de top 2000 natuurlijk op radio 2. Ik heb al een aantal vrienden aangestoken met ons radiovirus tussen Kerst en Oud en Nieuw. Vriendjes van onze kinderen weten inmiddels dat wanneer ze rond deze tijd binnenstappen de muren bol staan van het geluid van radio en pc, en dat die doorgaans redelijk beschaafde moeder luidkeels meeblèrt, niet gehinderd door enige vorm van muzikaliteit.

Heel leuk, je kunt nu ook op een wereldkaart zien wie er waar ter wereld luistert naar de top 2000, van Melbourne tot Miami, van Belize tot Buenos Aires. Leuk!

Op dit moment luister ik naar Summertime op nummer 978. Geweldig nummer, voor mij voor altijd verbonden aan de jaren dat ik in Amsterdam werkte. Ik stapte 's morgens uit de trein, liep het station uit en daar stond hij, een kleine donkere man met een grizzly baardje en een saxofoon.... en naar mijn idee speelde hij altijd Summertime...

Skivakantie

"We zijn een half uur voor Gerlitzen, de hele bus ligt plat van de Ice Breakers Sours en we zitten nu te ontbijten"

Aldus het sms-je van mijn oudste zoon die met zijn net 13 jaar in een bus met 14 en 15-jarigen onderweg is voor een ski-vakantie met school.
En hoe vertaal je dat als moederkloek? Gelukkig, de bus rijdt nog op al zijn daarvoor bestemde wielen, ze zijn er bijna (ik hoop dat hij een beetje geslapen heeft), hij heeft het benul om zijn meegebrachte broodjes te eten en hij heeft in ieder geval een beetje aansluiting al is het dan maar door de snoepjes afkomstig uit mijn Blogging by Mail pakket.
En een uur later zal hij voor het eerst van zijn leven in een stoeltjeslift zitten, omhoog naar het hotel. Straks omkleden, ski's onder en zijn eerste les.

Gistermiddag om 17.00 bij school afgeleverd voorzien van 1 sporttas met skispullen van zijn grote achterneef, mijn bergschoenen, zijn nieuwe jack, zakgeld, broodjes, teveel schone onderbroeken, wijze raad en schietgebedjes. Hou jezelf overeind jochie, letterlijk en figuurlijk.

Het is toch maar leuk hè?

Dat ze tegenwoordig die mogelijkheid krijgen om dit soort dingen te doen, geweldig dat er docenten zijn die toch ook een week van hun kerstvakantie opofferen om dit te begeleiden. Fantastisch dat je als moeder de kans hebt om al je diep weggestopte trauma's (groepsreis, jongste van de groep, hoor ik er wel bij) te projecteren op je eigen kind die daar lekker helemaal geen last van heeft. (zoals je man je herhaaldelijk verzekerd heeft de afgelopen twee dagen).

Adem in, adem uit

Zelfbeheersing, geen controle, paint a happy face, leermoment, loslaten.

Camouflagestick voor de wallen onder je ogen.

Veel plezier Floris, geniet ervan!

Merry Christmas!

Baking Soda and her family wish you a Merry Christmas!

Gadgets that work (2)

Aren't they beautiful? Oh yes they are, right until the moment I shoved them in a hot oven and they crawled all over the place....spreading their good wishes over the baking sheet. And that was not what I told them to do. Ignorant little cookies!

But the gadget worked like a charm. A little cookie cutter I purchased in Germany where you cut and press the little red button on top and it makes this cute little dents and fluted edges that are supposed to stay on the baked cookies as well. Once you use the right dough that is....

Hmm, guess I'll have to try again.

Kerststol - Christmas Stollen

Getting up to speed! Baked two stollen and they are safely tucked away in the freezer... is that coming close to time management? I noticed I mentioned my stollen last year but only posted a photo and never wrote down the recipe. I must say that the other one looked prettier, filling more evenly spaced but that doesn't interfere with flavour I think.

Dough for 2! stollen:
4 ts yeast
1000 gr. all-purpose flour (brood bloem)
560 gr. milk
2 eggs
60 gr butter
3 ts salt
5 tbs powdered sugar
1/4 ts ginger powder
1/4 ts cardemom
1/4 ts piment
2 ts grated sugared lemonpeel
1 tbs grated crystallized ginger with juice (gesneden stemgember)
optional: 4 vit. C tablets 60 mgr each

Filling totals 500 grams consisting of:
golden raisins
currants
mixed candied fruit like cranberries, apple, orange, kiwi etc.
optional: almonds/nuts either chopped or whole

approx. 250 grams of almond paste, loosened with a fork using half of a beaten egg. Roll and pat into a rope. Set aside.

There are two ways to continue, one is to knead the filling right into the mixed dough and set aside to rise, punch down, form and second rise. Another is mixing the dough, let it develop until distinctly puffy and then knead the filling in and let it rise again. I've used both methods and tend to lean towards the second. It will leave you with an extra fermenting period but to me it seems the dough is easier to handle and the filling more evenly spread throughout the bread. Find out for yourself what suits you. Either way you're rewarded with a great tasting stollen.

In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried fruit, and citrus peel. Continue kneading until smooth (about 8 minutes by hand). Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 to 2 hours.

Or....Once the dough becomes puffy (not necessarily doubled), knead in the raisin mixture and almonds. Knead carefully until well mixed. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 to 2 hours.

Don't punch down the dough completely but divide in two and without turning each piece into a ball again, transfer to a lightly floured surface. Using your hands, shape each piece of dough into an oval and place the almond rope slightly off the center of each oval. Fold one -smaller- side of the dough over the almond rope and fold over the remaining half over the top so the top half overlaps to within 1/2 inch of the bottom half. Press the seam down lightly; do not seal. Transfer to a baking sheet, cover and let rise one hour.

Preheat oven to 350 degrees f (175 degrees c). Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees f (150 degrees c), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Prior to serving, dust the cooled loaf with confectioners' sugar.

Cinnamon Swirl

One for the freezer (and Christmas brunch later). A very handsome, easy to bake cinnamon bread.

Adapted from King Arthur

Dough:

12.3/4 oz all purpose flour (broodbloem)

1/3 cup potato flakes (aardappel puree vlokken..Lidl?)

1.1/4 ts salt

1/2 ts cinnamon

3 tbs sugar

2.1/2 ts yeast

4 tbs butter

8-9 ounces milk (halfvolle melk)

Filling:

1 oz sugar

1.1/2 ts cinnamon

1 oz raisins

2 ts ap flour

Egg wash made from 1 egg beaten with 1 tbs water

In a large mixing bowl, combine all dough ingr., mixing until the dough begins to come away from the sides of the bowl. Knead 5-7 minutes by machine until the dough is smooth and satiny. Transfer to a oiled bowl, cover and set aside to rise for 1 to 1.1/2 hr until puffy (maybe doubled in bulk but not necessarily so).

Pulse filling ingredients (except egg wash) in a food processor/blender.

Transfer dough to a lightly oiled work surface (I recommend this for all bread instead of flouring the work surface because it really is so much easier to work with and you won't compromise your dough with additional flour). Shape into a long narrow rectangle, brush with eggwash and pat the filling onto the dough. You could use butter instead, which is very yummy but the bread will unravel a bit upon cutting, the eggwash will keep it together. Beginning with a short end, roll into a log, pinch seams and place the log in a 8.1/2 x 4.1/2 loaf pan. Cover and let rise for another hour.

Bake in a preheated oven for about 45 minutes.

Tanna's Lemon tea cake bread

From her kitchen to mine and maybe yours as well? Frankly I don't know why this is called "bread" because to me -and my kids- it shouts: I'm cake, eat me!
And that is exactly what they did...until they discovered that the hint of lemon was indeed a bit much for their sticky hands and greedy faces. Gna, gna that means there was more for us to enjoy! I am just a mean old mom!

Next time I think I'll grate the lemon peel instead of using a zester. I baked this batch in 8 mini loaf pans and the amount of lemon juice on these size of cakes might have been a bit overpowering. Not that I mind, no way! Darling little cakes, come to mama....

Een lichtpuntje

Deze is voor jou M., dochter van hele goede vrienden, beste vriendinnetje van onze oudste zoon. Samen twee handen op één buik, al vanaf ze elkaar in de peuter-speelzaal tegen kwamen. Al heel lang verhuisd maar nog steeds na al die jaren aan een half woord genoeg. Dat is bijzonder. Bijzonder genoeg om hier een lichtpuntje voor je te maken, om te laten weten dat we aan je denken. Hou vol he meisje, het gaat echt goed komen.

This is a little light for you M., to let you know you're special, to Floris and to us. Keep on going girl, you can do it!

"Hope is like a candle flame,
it flickers now and then.
Sometimes we all need help to see,
the strength that lies within.
For life's not always easy,
We're bound to have some sorrow.
But hope can keep us going,
for a better day tomorrow.
So when you light this candle,
and the flame is burning bright,
may it bring you hope,
and turn the darkness into light."

Poem found here.

Convincing Red cabbage part 1

I am blessed with avid non-red vegetable eating family in my house.
When I married my Dear Husband, included in the package came but a "few" dislikes for certain kinds of food. He wouldn't eat peas, sprouts, no cabbage apart from kale, from the extended family of beans only the green beans (sperziebonen) flat beans (snijbonen) and sugar snaps, and exclaimed only to eat fava beans (tuinbonen) when they were doubly shelled and soaked in milk (!!?) and yes my dear readers I did this twice..… Oh yes, young and in love.

I did give off a warning though, once there were to be children in this house I intended to raise them to eat (or at least try) any food available and I expected him to sit at the table and hide his dislikes and eat a few bites just like the rest of us would. Thus warned -and I hope convinced by my cookings skills- he started to more or less like a variety of vegetables but still shied away from beetroots and red cabbage. I am, after all, a master of disguise. Hiding cabbage in stir-fries, showered sprouts with nuts and bacon bits, creamed cauliflower to soup and make a devilishly good chili con carne. And the children? Well, they did fine, and ate it all .. except red coloured foods! I have been scraping bits of red from almost any nook and cranny of my children, not too mention the day I was so fed up trying to feed them I threw their plates on the kitchen floor. Very satisfying crash! Not so satisfying cleaning afterwards. Did you know beetroots have a really good upward flow? So, no rootbeets, and most certainly no red cabbage! Hmm, nurture or nature?
But then .. years and years ago, celebrating our anniversary with a luxurious dinner, we were served game and of course the obligatory red cabbage. No other vegetables. It got me grinning at the other side of the table but not for long! My husband cleaned his plate! Completely! His remark; but this is good! So I asked the waiter to ask the chef; the answer was: the lady can guess and you may say yes or no but I won't reveal the secret, there are 13 ingredients in that cabbage dish. Well I almost had them all, missing but a few. So that left me with a task to recreate.
I spotted a recipe for red cabbage in a cooking magazine which had almost all mentioned ingredients. To this day I make this red cabbage, it's an instant hit with everyone at the table. Soft, fragrant and sweet. Through the years I've changed and added and simplified and made the recipe my own, so:

Red Cabbage á la Mème,

1 medium sized cabbage, shredded (500 gr.)
1 bottle red wine
½ liter of portwine
200 gr sugar
1 cinnamon stick
2 bay leaves
8 black pepper (lightly crushed with the blade of a knife)
6 juniper berries (lightly crushed with the blade of a knife)
3 cloves
1 handful dessert rice (I do have rather big hands)
!! Edit: to soften the cabbage: add some vinegar (approx. 1 dl!)

2 apples (grated)
1 fairly large potato (grated)

Pretty straightforward directions: Mix everthing except apples and potato and leave to macerate overnight (or preferably 24 hrs). Don’t drain! Bring to a boil, temper heat and let simmer for 1.1/2 hours. Add grated apples and potato. Cook for at least 30 minutes or longer. Make sure it never sticks to the bottom of your pan!

This recipe is originally meant for 500 gr. of cabbage but I used a whole cabbage with the same quantities, no problem.

I am aware that with the wine and portwine this is a very luxurious (expensive) recipe but in the past I have simplified this recipe by substituting the wine and port by using a bottle of “glühwein” (neat trick with all necessary flavours included in the bottle, am I smart or what?) which is readily available this time of year and had good results too (fiddling a bit with spices and cutting down on the sugar). And all of my children -including the big one- will eat "normal" red cabbage now, as they are used to the idea that they like it..... I just cook it, add some baked apples...
Mind games!!

Peanut butter - jelly cookies

From "Koekje" a little booklet with almost all of our Dutch favourites together with a new take on these golden oldies. What would you think of combining peanut butter, jelly, vinegar, pepper, and sambal oelek and make some cookies?
Being Dutch I am not especially attracted to peanutbutter cookies, in my opinion peanut butter should stay where it belongs...on your bread or made into a sateh-sauce.

However, the combination of flavours in this recipe got me interested and so I baked a batch this morning...and they are good! I like the texture, the crunch from the roasted and sugared peanuts on top and the sandiness of the cookie itself. And just a hint of warmth lingering from the sambal. Nice! The peanut butter here is reduced to a perfect melt with the jelly. Not too overpowering, it's presence is known but not shouting. I think this is a successful intercontinental marriage of flavours.

You'll need:
75 gr butter, softened
75 gr sugar
pinch of salt
1/2 ts sambal oelek
1/2 ts vinegar
2 turns freshly ground pepper
150 gr peanut butter
25 gr strawberry jelly (I used my walnut plum jam)
2 eggs, beaten
30 gr "Zeeuwse bloem" (or patent flour), sifted
50 gr sugared red peanuts, crushed

Combine first 8 ingredients in a bowl and whisk till smooth. Slowly add eggs and mix untill fully incorporated. Fold in sifted flour, a few strokes, just moistened. Dough will be very soft and almost flowing. Fill a piping bag fitted with a straight edge tip (1/2 inch, 1 cm) and pipe cookies on a prepared bakingsheet.

Dust with crushed peanuts and bake for approx. 15 minutes in a preheated oven. (180C or 350F). Cookies are still soft and the edges slightly browned. They will firm up once cooled.

Ich habe genug

This is a picture I saw in the internet fashion, you click and click and go on and on, sometimes you get lost, sometimes you are grabbed by something that just stays with you and won't leave. Such as this one.

And you know what? I think that is me! Confession time: I don't make my own shoes (yet) and never read Maupassant (I won't, not in the near future anyway).
The artist is Maira Kalman, an illustrator, author and designer who is active in a very various disciplines. She created covers for the New Yorker, published childrens books and designed fabric and accessories to name just a few of her activities. Check out her blog!

From great coffee to ridiculous bread

This is coffee how it's meant to be. Caramel Cappuccino, the perfect cup for let's say around 1 am, not ready for lunch yet due to the hotel breakfast, but tired from walking and shopping, a little pick-me-up to strengthen you for another walk. Coffee addicts like me are treated well in Vienna (the secret? they say it's the Viennese water...). What about a Wiener melange around 16.00? Or maybe a Kapuziner in the morning? (mocha coffee with just a little whipped cream) or would you rather have an "Einspänner"? (tall black coffee -grosser Schwarzer- with lots of whipped cream, which is traditionally unsweetened in German-speaking countries). Coffee in Vienna is served on a small individual tray and accompanied by a glass of water which makes drinking coffee in my opinion a treat. So many choices, so little time...

Back home it's back to our usual black coffee, sadly enough I am not able to recreate the Viennese coffee, but trying to adjust to normal life again a simple cup of coffee will help get me through the day. And baking bread of course! To illustrate it took some effort to get my feet back on the ground I'll show you this bread.... It is a recreation of Beth Henspergers Shepherd's bread I have been making quite a few times. As usual my timing was a little off and that resulted in baking bread in the middle of the night..... Again! Don't know why but instead of dividing the dough in two or three loaves I just plunked all of the dough in the Römertopf for it's final rise. Slashed a pattern on the top, put the dome on....and after only 20 minutes I was shocked to see the dough pushing the lid off.... That was about the time realized my mistake, not ready to abandon the mission I just put it in the oven as it was, removed the lid after 10 minutes baking time, and waited, decided to lift the bread very carefully out of the topf after 20 minutes and waited some more till this mega-bread was done. Hurray for the internal thermometer! The egg is just there to show you just how big this bread is. You see how the pattern on top disappeared? The crumb looks promising though. The abundancy of eggs in my fridge inspired that same day to bake a Challah from Maggie Glezers book and that turned out very well. The little boule on the right disappeared miraculously during the wait for the shepherds bread to finish.... Don't blame me!

Vienna impressions

This was in the Natur Historisches Museum, isn't it beautiful? Great museum to take your kids! We had so much impressions that we decided to skip the Kunst Historisches Museum which is situated across the square in a mirror image building, keep that for the next time! Instead we took the bus to Belvedere and visited a christmasmarket, had some punsch to revive us...


I promised you Naschmarkt and I will use some of the photo's Angelika was so kind to send me as my camera wasn't working properly. As I said we were greeted by quite a few of the stall owners since Angelika is a regular and I must say that the welcome we received from the Persian stall owner was heartwarming. Immediately upon arriving he greeted us with a taste of amazing dates which he put between walnut halves. Delicious! He ran inside to come back with a cup of tea for both of us, meanwhile chatting and laughing, even serving other customers and dishing out treats for Gino. We really had a fun time, looking at a happy Gino, watching the other customers faces (they smiled but were a bit quizzical about what was happening).
Of course I bought a box of dates and they are really really good. Ripe, fat and plump with just a hint of mist on their dark brown skins. Beautiful!
And surely how could we leave Vienna without an example of the most famous Sacher Torte? We brought a "piccolo" with us from Hotel Sacher and enjoyed this on Sinterklaas evening. The packaging alone is enough to feel luxurious and then you still haven't had a bite of the chocolatey richness.

Und jetzt..etwas Süsses, gell? (Sprits cookies)

I promised you a recipe from my new "cookie bookie". Well this is it! The amount of dough is enough for an almost American (read: un Dutch) mountain of cookies. The name of these very Dutch cookies is: "sprits" and I took some with me together with some other goodies to present to Angelika, the Flying Apple. She opted to be my hostess and showed me her city in two lovely days!

I said very Dutch cookie but it appears that the name is a derivation of the German word Spritzkuchen, as the dough is "spritzed" on the bakingsheet. As you can see it all comes together, these cookies deserved to be taken abroad, not to Germany but in this case to Austria. They were very good, behaved well during flight and were equally tasty even two days after baking.

Recipe:
1 egg, beaten
380 gr soft butter
200 gr white muscovado sugar
1/2 ts salt
15 gr vanilla sugar (2 packages)
250 gr all purpose flour (patent bloem)
250 gr flour again all purpose or zeeuwse bloem which has less gluten!*

Cream egg and butter till fluffy, add sugars and salt and knead the sifted flours in. On a lightly floured surface, rub/knead the dough with both hands carefully untill you have a very pliable soft supple mass.
Transfer the dough to a piping bag fitted with a star tip (no. 12) and proceed to pipe on a baking sheet. You can opt for a lot of different shapes, as you can see in the Wikipedia information. I piped stripes for easier transporting purposes.
Bake for 15 minutes in a pre-heated oven 175C. If you use the long piped swirl, cut into desired size right after baking. (For beautiful sprits pictures, look here)


* for my Dutch readers: info on varieties of (dutch) flourtypes or here!. Due to its lower gluten and less proteine the "zeeuwse bloem" is especially suitable for baking cookies (not for baking bread!).

More about my visit to Vienna in the next post. Angelika sent me photo's showing our welcome to Naschmarkt by a very friendly stall-owner...
In the meantime let me say thank you to Angelika for entertaining us during these days in Vienna. You're a jewel!

Photo taken in Natur Historisches Museum, Vienna

Help! Sinterklaas!

Zoals elk jaar vrees ik weer met grote vrezen
Ik heb lopen rennen, jachten en sjezen
Gedichten gemaakt voor deze en gene
Maar nu is mijn eigen inspiratie verdwene

Gedicht voor opa, oma, vader en zoon
Hulp van mamma is voor ieder gewoon
Ik plak en ik knip (met papier en niet op de pc!)
Want aan dat digitale jatwerk doe ik niet mee
Nee, er wordt eerst aan de surprises gewerkt
Ondertussen nog wat magen versterkt

Met soepjes, hapjes en stevige kost
Wordt heel wat sintstress opgelost
Van wie? Van wie ook weer?
Ik ben er weer in getrapt zoals elke keer!

Origineel dat gedicht! Dat moet het echt wel weze
Maar zoals ik al zei, met grote vreze
Wacht ik de nacht af vóór de pret gaat beginnen
Want dan moet IK het nog gaan verzinnen…..

Het ultieme gedicht, dat moet er nog uit
Dan maar niet slapen, interesseert me geen fluit
Het zal wel nachtwerk worden, en weer niet dromen
Van al die geschenken die er zullen gaan komen
(haha, zoals in elk gezin, tóch? Maak me niet wijzer)
Elk Sintfeest maakt me weer grijzer

Want wie is degene die zorgt voor de kadoojen
Wie loopt er door die winkels te zooien?
Het zou me echt helemaal niet verbazen
Als er alleen moeders lopen te sinterklazen!

Voor jullie allemaal daar in het ruime net,
Weet dat ik ná morgen verse koffie zet
Zodat we tegen elkaar aan kunnen klagen
Over hoe het gaat in deze dagen…..

Mopper, mopper, gezeur en 't is van ellende dat ik verschiet
Ik moet er nog één!!! Eeeeh…. ah toe, dichtpiet?

En ja, hier zit copyright op, maar als je het héél lief vraagt..en ook zo'n moeder bent....ik ben omkoopbaar!