Time to finally update this blog. A lot has happened since the last time I wrote here.
We moved, to the United States, we bought a lovely home, with a wonderful back yard.
The kids are doing great at their schools. More about that in later posts.

Tomorrow is Thanksgiving here in America, it is a new tradition for us and we are still trying to find our way in making it ours. No turkey here, but we will cook nice food, most likely build a fire in the fireplace, make music and play a game or two.

I believe it is good to make it a tradition to take a moment and express the things you are thankful for.

For me I am thankful for this life, with its ups and downs, blessings in disguise, sharing it with my best friend and love, my kids the hummingbirds and squirels in our yard, the tree that look like Tortoro, hot showers, fireplaces, friends and so much more little things that make life, Life.

What are you thankful for this year?



Creativity is a mental and social process involving the generation of new ideas or concepts, or new associations of the creative mind between existing ideas or concepts. Creativity is fuelled by the process of either conscious or unconscious insight. An alternative conception of creativeness (based on its etymology) is that it is simply the act of making something new.

Since Sara is born, well actually already while i was pregnant of her but then i did not have the energy. I have this urge, or need to create things. So i started sewing again and it feels good to be busy with my hands and also with my mind. The biggest project i have done so far was making a meitai and an onbag. I am most pleased with the onbag, and am going to make another one for a friend, when she finds the fabric she likes. Only i am thinking of adding some small changes, like an extra padded pocket for my eee-pc. So i can bring it around safely when i want to, and an small matching bag for my wallet, phone and keys. Because i do not like having them on my back when i use it as a backpack, to afraid they get stolen.

But first i am going to make a pirate pj for Luca.

project mei tai and onbag

It has been a busy year and a half



Since i last wrote here, a lot has happened. Some good some bad. Life in the end is good.

Lets see if i can keep this a bit more up to date and post a bit more things that are going on in my life. But i do not make any promises.

One of the best things that happened is the birth of my daughter Sara.

‘>’> Smile

Melanzane al funghetto



I love simplicity, specially when I am cooking our daily dinner I love things things that are healthy but do not require hours of preparing.

This dish we eat often when the melanzane’s or eggplant are cheap.

I use about 2 melanzane’s about 4 tablespoons of oil, 2 cloves of garlic, 2 cans of peeled tomato’s, salt, pepper and basil.

Cut the melanzane in dice size pieces, cover them with some salt and let them stand for an hour or so. Rinse

In a big pan fry the melanzane with the garlic in the olive oil. When they start to get some color, after 10 minutes normally, add the cans of peeled tomato and let the lot simmer for another half an hour. Stirring it occasionally. At the end add some fresh basil leaves and salt and pepper to taste.

Serve hot with fresh bread.

Peach and Amaretto Semifreddo


Peach and Amaretto Semifreddo, originally uploaded by Daniele Muscetta.

My creation for desert on christmas dinner.

Ingredients for 6 persons

1 big can of peaches
750 grams of marscapone
150 grams of sugar
100 ml milk or cream (i used milk)
50 grams of amaretti crushed

Mix de marscapone with the milk and sugar untill it is smooth.
Cut all but 2 halves of the peaches in little pieces.
In a glass (i used wine glasses) put a layer of the marscapone mixture, then you sprinkle some of the amaretti crumbs on top.
Then you put the little pieces of peach in the glass and then an other layer of marscapone.

Put the glasses in the fridge for atleast 2 hours. Before serving sprinkle some marscapone crumbles on top and decorate with one or 2 slices of peach ( the ones you did not cut in little pieces before).

You can also do this with fresh peaces but they are a bit hard to get in december

Banana / Chocolate Muffin


Originally uploaded by Daniele Muscetta

Found the recipe on the internet, adjusted it a little bit because did not have all the ingredients in the house. They turned out pretty good, and are very easy to make.


3 banana’s smashed
150 ml sun flower oil
1 egg
100 gr of sugar
1 tablespoon of cocoa powder
1 theespoon of bakingpowder
250 gr flour

Mix all the ingredients untill smooth. Well doe not need to be perfect, but untill you can not see in lumps of flour anymore.
Fill the muffin cups and bake them in a preheated oven 200 degrees celcius for about 20 minutes.

Let them cool off a little, melt 100 gr of dark chocolat and cover them with chocolat and decorate the way you like. Let them cool down and completly and enjoy!

What do you feel?


This pendant was given to me by a shaman artist when I was about 17 years old.
It happened like this.
Me and my parents where walking on a alternative market where different stalls where offering their services.
There was the tarot reading, Reiki etc etc.
There was also this little stall full with beautiful jewelry made by a shaman artist. And when I saw this
pendant I really wanted to have it, but no way I could afford it. They where asking about 150 guilders for it, which for a 17 year old is a lot of money. The artist saw that I really liked it, and asked if I wanted to hold it. I said yes. She told me to keep it in between my hands. A little later she asked me:” What do you feel?”

I told her I felt an energy coming from the bottom of my belly going up.

She was surprised and happy I could feel the energy from the pendant and she gave it to me as a gift.

I wore it for a few years and then I took it off, I can’t even remember why.The other day I found it again and felt that I should wear it again. So I cleaned it and now it is hanging around my neck once again reinforcing my inner strength.

End of summer


Just a few weeks untill autumn officially starts. This weekend is the last weekend of the summer holiday of the boys. Monday they are both starting at there new school. I really hope they make loads of friends en feel good at school.
Also most likely i have found a job and will start working again. it really feels good to start doing something outside of the house/family again.



Some people use spaghetti or bucatini.
I do prefer short, raw pasta that collects the bacon pieces and the egg better.

This recipe is very simple, but timing is essential when making it.

Start by frying some bacon in olive oil. Don’t make it burned. Just cook it for a couple of minutes: it only needs to get pink and cooked, it does not have to be crisp at this point. So stop the fire and take the pan away not to make it burn.

Making Carbonara #1

Also, while doing the bacon this way start with letting the water boil and cooking the pasta.

At the same time prepare a couple of eggs like if you would do an omelette – it is not necessary to mix it very throughly – it is fine if the white and the yellow part of the egg are not mixed completely:

Making Carbonara #2

You can add a bit of salt and pepper to it.

At the same time, grate some parmesan cheese:

Making Carbonara #3

When the pasta is nearly cooked (half a minute before you think it’s gonna be “al dente”), turn the fire back on softly under the bacon, so the oil gets warm again. As soon as the pasta is “al dente” dump it quickly with the bacon and the oil, start mixing it so the oil makes it all aroound the pieces of pasta like a glue. Also dump the egg in the pan at this point. Just keep the fire low and keep mixing.

Making Carbonara #4

Mix the parmesan cheese too:

Making Carbonara #5

Just keep stiring, the egg needs to go everywhere and the past has to absorbe it a bit. keep stiring, don’t let it be stuck to the pan or form blobs.

Making Carbonara #6

Add freshly grated black pepper:

Making Carbonara #7

Serve and eat while it’s warm!
Enjoy :-)




A small onion.
a pinch of salt,
a pinch of pepper,
lemon juice (a couple of tea spoons),
one ripe avocado,
one cherry tomato.

put altogether and mix it all with a blender.
don’t forget to dip your nachos in it.
enjoy :-)

Making Guacamole

Making Guacamole #2

Making Guacamole #3

Making Guacamole #4

Making Guacamole #5