…. for that time I fell of my bike flat on my face! Yes, this has actually, really happened. What most foreigners fear when they come to this country and see dozens of people, especially in Amsterdam, manoeuvring swiftly on their bikes through traffic, cutting cars and sometimes in trams. In reality the chance of falling of ones bike is so slim, that it doesn’t even enter ones mind while cycling (with the exception of winter of course)
That being said, I do have to admit that I have a fear of falling, not off my bike in particular, but also for example off stairs or when walking past canals. This specific time, was combination of (unfortunate) events (and maybe some bad judgements). First; it was Friday and I has a couple of glasses of wine after work, that happens and the wine was really nice! (btw not bad judgement) Second, when I arrived back in Haarlem by train, I had to cycle and I wanted to get home as quickly as possible, because it was late(ish). So, I cut through the city centre, which was busy with people and instead of slowing down I zigzagged past them. Third, there was work getting done on the street, so they laid down metal panels, which were covered in sand and it had been raining.
now, with all this information in mind; I zigzagged to swiftly and had to break suddenly which caused my bike to slip away from under me and me landing on my face within 0.5 seconds. The good thing about falling (in this case) is, once it has happened, you realise that it is not as scary as you might think. you are still able to get up, a cycle home further, in a much slower pace…
I was lucky not to have lost any teeth, or to have broken anything. However I did have really sore teeth and a very swollen lip. Biting off anything was horrendous and so I made an enormous pot of this delicious and very comforting roasted carrot soup.
- 1 small butternut squash, cut in to chunks
- 400 grams of carrots, peeled and sliced in length
- 2 red onions, diced
- 2 cloves of garlic, diced finely
- 1 piece of ginger, grated
- half a litre of vegetable stock
- 2 tps of cumin
- 2 tps of curry spices
- 1 portion of creamed coconut
- coconut oil
- dried chillies
- fresh koriander
- heat the oven to 200C
- place the carrots on a baking tray, sprinkle with some rapseedoil and cumin
- in a separate oven dish place the pumpkin with some rapeseedoil
- let these veggies roast for about 30 minutes
- in the meantime in a heavy iron pot slowly fry the onions in coconut oil for a few minutes, then add the garlic, the ginger and the curry spices, stir till everything a mixed well then add the coconut cream.
- when everything is mixed add a vegetable stock cube and half a litre of water.
- let everything simmer for a while and when ready add the roasted vegetables and puree with a hand blender
- add some dried chillies and serve with fresh coriander
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