De kleine acrobaat


Jeetje, wat is het koud en nat. Ik kan wel een deken gebruiken. Tijd om in actie te komen. Ik heb al veel te lang buiten rondgezworven. Maar waar moet ik heen? Waar kan ik me verschuilen? Ik ben niet zo groot dus ik heb niet veel ruimte nodig. Ik zou me bijvoorbeeld kunnen verbergen achter een lantaarn of een verkeersbord, maar dat vind ik niks. Ik overwinter graag ergens binnen, waar ik niet nat word. Ik kan natuurlijk onderduiken in een afvalemmer, maar het risico dat die weer wordt geleegd is veel te groot. En ik hou niet van fruitvliegjes. Die irriteren. En irritaties ga ik het liefst uit de weg.
Och, was het maar zomer. Dan danste ik weer als een acrobaat over de waslijn. Dat was een passie van mij. De natuur is mijn circus. Ik maak ook graag gevaarlijke capriolen op een veiligheidspin. Het is een kunst, ik weet het. Ik beweeg me over de kleinste voorwerpen, zelfs ondersteboven. Daar heb ik geen plakband bij nodig. En er is altijd wel iemand met een camera in de buurt. Iemand die van verrassingen houdt. Ik maak het standaard extra uitdagend. Dan duik ik op je vinger en laat je niet meer los. Ik ben een blijvende herinnering. Kijk de foto’s er maar op na. Nu zit ik in je hoofd. Nu denk je aan mij. Maar maak je geen zorgen. Ik vind mijn plekje wel. En volgend jaar begroet ik je weer als je mij het minst verwacht. Tot dan!


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Risotto lens
This is a nice recipe for a drizzly spring day. Also fun for kids who are not willing to eat vegetables. My son is not super hot on greetings separately, but this risotto he loves. A nice warm-up and a vegetable feast. win-win! ingredients - 400gr leeks 300gr risotto rice 1 bone pipe yoke 2 broth cubes (meat and/or garden herbs) 150 gr corn (can) 300 gr peas and carrots (canned) 400gr chipolata sausages 200ml white wine 1.2 liters (boiling) water Herbal Cheese Pepper Salt Herbal tule (thyme, bay leaf, parsley) (olive) oil Preparation - Put the broth cubes in a jug and pour over the boiling water. Let the cubes dissolve until you have a nice broth. Meet 300gr risotto rice af. I do not know if this is available in tuiltjes, but I always buy a large bag of 2kg. You can go a long way with that. Cut the onion into rings and cut the leeks into half rings. Or do nice and easy and just buy a bag pre-cut like me. You can also fry the sausages first, then you don't have to do that during the dish. Preferably use not a large round, but the short variant, which are then easier to cut with zen everything. I often use different types of mixed up: ordinary, peasant and/or merguez sausages. Also chicken sausages can, of course,. Then cut the sausages into small pieces and set aside. Find your biggest pot. You may think it's not at first sight in terms of ingredients, but don't miss out on your. Risottor list swells greatly, and once everything is there, your pot, despite its size, will be well filled. Below you can see a photo of before and after the rice has been cooked up to give you an idea. Recipe - Put oil in the jar and let it warm. Put in the pipe juin, let it fry and add the risotto rice. Stir over and watch the rice become glassy. Add the white wine and stir again. Allow to boil for a while and then gradually start adding a little broth. You know: this is a dish where you have to be constantly present — especially the first time —. Although it sometimes seems as if there's enough moisture floating at the top, it's best to stir around every minute, because before you know it you stick rice to the bottom and burn the place. Every time you notice that the broth has boiled again, add another shoot. The rice will swell more and more and more. In the meantime, put a regular pot on the fire and stew the leeks with some salt and pepper. I also always put some herbal tug on top, which is an already cut mixture of thyme, lauries and parsley. You can get these at the Colruyt. When you have added the last of the broth to the rice you can start mixing all the ingredients. Leak out the peas and carrots, as well as the corn and add it to the rice. Also the already stewed leeks can now be. If the sausages have cooled down a little too much, you can bake them again in the jar of the leeks. Then you also add this to the dish, do not be embarrassed to scoop some baking fat with, because that is also an extra seasoning. As a finish, I always add a good spoon or two herbal cheese. That makes it extra creamy. Serve a scoop or 3 in a deep plate and then you have this result. Tasty! #risotto #lens #recipes #vegetables #    My southern spring salad - Read more Removing baby bowel symptoms - Read more Oriental pumpkin soup - Read more
Step by step, animals get rights
Animals should be recognized as sentient beings. Animals should no longer be adapted to the system but adapt the system to the animals. Breakthrough: Animals better protected by law thanks to proposals Party for Animals - Three fundamental amendments Act Animals adopted - Party for Animals - It is no longer permitted to hurt or cause injury to an animal, or to harm the health or welfare of the animal in order to accommodate the animal in a certain way. Specifically, it means that it is forbidden to dehorn calves and goats and that there are no interventions in roosters.. Tail docking is prohibited from 2023, ducks must be given bathing water and rabbits must be able to dig. Animals are formally recognized as sentient creatures in British law. Animals should be formally recognized for the first time as sentiments in British law, in a victory for animal welfare activists, as the government has drafted a series of animal welfare measures, including the cessation of most live animal exports and prohibiting the import of hunting trophies. Today 14 May we start with a new action for the fish: for ten weeks we present our 10-point Fish Manifesto for better fish well-being. On Friday Fishing Day, the MPs involved in fishing and animal welfare receive a new point every week, with which they can get to work to improve fish welfare. This action is conducted together with Animal Protection, Fish Protection, Sea First and the Animal Coalition. More campaigns High production at the expense of animal welfare. In our country, we “produce” about 500 million animals every year under horrible conditions. Factory animals are propagated, fattened and processed. 1.7 million animals are slaughtered every day in the Netherlands. This is what we call the livestock industry. The livestock industry is also called intensive livestock farming or (formerly) bio-industry. Animals are kept close to each other in stables and often on a large scale. Saves on everything: space, feed, labour, etc.. This is at the expense of animal welfare. Animals suffer in the livestock industry because they have to produce or grow as much as possible in a short period of time. What is the livestock industry? | Wakker Dier - Organic livestock In organic livestock breeding, the welfare of the animals is better regulated. For example, organically kept animals have more space and are allowed to go outside. Many unpleasant interventions such as the removal of tails in piglets are prohibited. In addition, antibiotics are rarely used. Animal Welfare - Biodiversity - Farmerland - Blog collection -