Tulip fields near Hillegom

Tulip fields near Hillegom and colza fields in France. Breathtaking in every sense.

More Keukenhof and tulip fields

The Keukenhof's many greenhouses were exhibiting different flowers and arrangements, many of them playful. R and I played dress-up at one of the exhibitions, with me donning a bright yellow boa, then picking up an accordion. This was so much fun!

Narcissus and daffodils in an interesting shape

Cyclamens in hot pink

Champs des fleurs: Keukenhof

I've always wanted to visit the tulip fields of Holland. Lured by dreams of colorful champs des fleurs, and a well-timed canal tour outing with R's family and aunties, R and I headed north.

Driving through the beautiful French countryside, we couldn't help being thankful for the continuing great spring weather and the thousand shades of green in the fields, meadows, and mountains. At this time of year, the green is cut with vivid blazes of yellow colza, a plant that is grown en masse in France, Germany, Belgium as well as the Netherlands for its seed which is turned into cooking oil. With the windows rolled down, the scent of colza permeated the air as we drove by fields of it on both sides of us.

In the Netherlands we visited a number of places, including Leiden a cute university town with many cafes and canals...more canals than in Haarlem and Amsterdam. While there we visited the nearby Keunkenhof, a stunning garden/art space set next to the tulip fields.

A field of snowflakes

If the blooming forsythia in our garden is any indication, c'est déjà printemps. But on our walk today, R and I found fields upon fields on snowflakes. Confused? Enjoy a pictorial story of my day with R and learn more.

Vivid yellow forsythia blooms on the tree outside my kitchen. When I'm cooking, this is my view.

Celebration for CNY and Egypt

Two and a half hours of feasting with my French neighbors. We started off with cassis aperos avec les amuse-geules (literally amuse mouths) of salted peanuts, smoked almonds, and preserved plums which I brought back from Boston.  

Les entrées: housemade shumai with pork and shrimp, followed by lettuce wraps with Vietnamese eggrolls (nems), fresh mint, cilantro.  

Les plats principaux: Chinese egg noodles stir fried with red pork, napa, mushrooms, broccoli, julienned carrots and red peppers, onions, and garlic in an oyster sauce; steamed whole dorade royale in soy/ginger/scallion sauce.  

En dessert: Tarte aux pommes; coconut tapioca pudding perfumed with sliced bananas. Exhausted..but happy. Je suis prête pour une sieste.