I’m listening to the Duke and Coleman Hawkins -Moody Indigo and Limbo Jazz- while working, and this thought just crossed my mind that I know two wonderful men who deepened my love for jazz. One was my dad who taught me about his connection with jazz while I was just a child. My mum never liked it and so my dad would end up sitting in his car parked in front of our home to listen to his favourite tunes. Just sitting in the car listening to jazz was a great adventure to me when I was that little girl so I would often ask him if I could come along and join him.
Having to ask him, slowly vanished over the years and twenty years later I would just sit there with him listening, each drawn into our own world, staring at what was going on around us. Not saying a word just enjoying that very moment. Not as often as in the past, since I moved out when I started my study in Amsterdam but still it was always our moment together. I wanted to pay him my last respects by playing some jazz at his funeral, ‘of course’ I wasn’t allowed to…
Yesterday I received a sweet eCard with a typical Sinterklaas scene from a friend, bless him for remembering half of my roots while they’re so different from his. Tomorrow is Sinterklaas evening so to all my Dutch friends: have a wonderful Sinterklaas. Last year I received a kilo bag of delicious Kruidnootjes covered in chocolate. This year I decided to bake them myself because I shouldn’t forget my roots and I’d like to celebrate just because I can *hehe*. I looked up the recipe and will bake a few batches to give to my Dutch friends here in London.
It’s been a typical wet English day with a sun peeking between the clouds every now and then, but I don’t mind, I have jazz to enjoy while in my head I’m dancing to ‘Limbo Jazz’ and I have a relaxing baking session to look forward to tomorrow or perhaps tonight.
For those Dutch out there who wish to do the same, the recipe is below.
My sky earlier today… while I tried to bask in the sunshine
Speculaaskruiden:
Grounded nutmeg [2 g], ginger [1 g], cardamom [0.5 g], white pepper [1 g], cloves [2 g], and cinnamon [15 g]
Kruidnootjes:
Flour 185 g
Baking powder 1 teaspoon
Brown sugar 85 g
Speculaaskruiden 15 g
Pinch of salt
Butter, refrigerated 125 g
Mix flour, brown sugar, speculaaskruiden, baking powder and salt in a bowl. Add the butter bit by bit and knead into a firm dough. Leave it to rest for half an hour. Heat oven: 150 C/310 F. Use baking paper or a greased baking tray. Form small balls of dough [+/- 1 cm Ø] and place them on the tray, not too close to each other. Bake for about 20 minutes then leave to cool. If you like you can dip them in melted chocolate…
Et voilà, there’s your homemade Kruidnootjes *hehe* Have a good weekend!
