[{"content":"\rHoi hoi! 👋 Welkom aan mijn virtuele werkbank.\r","date":"4 september 2025","externalUrl":null,"permalink":"/nl/","section":"Mark","summary":"","title":"Mark","type":"page"},{"content":"\rNote\rWanneer ik tijd heb zal ik mijn engelse artikelen ook in het Nederlands vertalen. \u0026#x270c;\u0026#xfe0f;\n","date":"4 september 2025","externalUrl":null,"permalink":"/nl/projects/","section":"Projects","summary":"","title":"Projects","type":"projects"},{"content":"\rThe making of\r#\rShe said\u0026hellip;\r#\r.. She said yes!!\r","date":"4 september 2025","externalUrl":null,"permalink":"/nl/projects/that-one-ring/","section":"Projects","summary":"","title":"That one ring","type":"projects"},{"content":"It think I\u0026rsquo;ve started a website om my domain with Wordpress. Used a default theme, had some icons where to find me on Socials and a message that I\u0026rsquo;m wokring on the contents and how to shape my website. Then other projects came around and I was just happy I could use my own domain for emailing.\nA couple of years ago I discovered notetaking in Obsidian, amazed by the easy principles of markdown, watched some videos on how to setup a vault, do some notetaking, and then a video \u0026lsquo;building a second brain\u0026rsquo; came by. Read the book, did some more video watching and then dicovered HUGO Static Site Generator\u0026hellip;\nWait a minute.. I think some things are coming together..\rAnd here I am. Some experimenting with diffrent Hugo Themes, played around with posts and decided to finally make something out of my own website. Insiperd by the principle of sharing your knowledge in \u0026lsquo;Building a Second brain\u0026rsquo;, Here I am Creating my website and documenting some steps in this article.\nWhat I did so far to get it up and running!\r#\rInstalled Hugo: https://gohugo.io/installation/ Installed Blowfish theme Installed Go Installed Git Installed pyCharm and VSC Created a new Hugo project Reading the docs Adding my own content Actually deploying the site! ","date":"12 augustus 2025","externalUrl":null,"permalink":"/nl/projects/hello-world/","section":"Projects","summary":"","title":"The making of this website","type":"projects"},{"content":"","externalUrl":null,"permalink":"/nl/authors/","section":"Authors","summary":"","title":"Authors","type":"authors"},{"content":"","externalUrl":null,"permalink":"/nl/tags/basics/","section":"Tags","summary":"","title":"Basics","type":"tags"},{"content":"","externalUrl":null,"permalink":"/nl/tags/bread/","section":"Tags","summary":"","title":"Bread","type":"tags"},{"content":"Last year, on our vacation when eating in a restaurant, we had a starter which contained these candied walnuts. This was the first time I\u0026rsquo;ve ever heard you could candy walnuts\u0026hellip; I just love to eat walnuts as we all now it as a nut\u0026hellip; But these candied walnuts are something different! Hard to tell what it tastes like, just that it was delicious!\nOfcourse I had to know how this was made and directly looked op a recipe with the idea I had to make this myself sometime. The recipe stated to use green unripe walnuts, and at that time the season for green walnuts was long over. So as with a lot of things, as time went by, I just forgot about it.\nBut then! last week, when I was at a friends house. There was this enormous walnut tree with green unripe walnuts, and I thought. \u0026lsquo;what was that recipe again?!\u0026rsquo; Searched for pickled walnuts on the internet, found some recipes that would do. But I was looking for this specific recipe which I knew would describe how these walnuts where made in medieval times.\nAnd there it was! This Medieval recipe Which stated to pick the walnut from the tree around the 24th of June.\nWell\u0026hellip; It was the 25th of June\u0026hellip; I suppose this would be the correct time?! So I just picked around two hands full of walnuts to try this recipe\nHow to prepare the walnuts\r#\rPoke some holes in the walnuts. Be sure to ware some gloves. The stain on your hands will be green to brown and you won\u0026rsquo;t be able to get it off for at least a week. Put them in a glass jar (I use two medium sized Weck glasses because I have nothing else) Cover with water Refresh the water at least once every day. I\u0026rsquo;m doing twice a day. For the next ten days. Candying the walnuts\r#\rDrain the water from the walnuts Prepare a sirup with equal parts of water and sugar. for example 1kilo sugar on 1 liter of water. Just make enough so it can fill the glass jar(s). Cook the sirup and pour over the walnuts On the next day you\u0026rsquo;ll want the drain off the sirup in a pan and heat it up again and pour it over the walnut do this for three days. Now it\u0026rsquo;s time to preserve\r#\rPrepare sterile jars Fill the jars with Walnuts and sirup Close airtight Let stand for at least 2 months to develop taste Other Languages\r#\rGekonfijte Walnoten Kandierte Walnüsse ","externalUrl":null,"permalink":"/nl/recipes/candied-walnuts/","section":"Recepten","summary":"","title":"Candied Walnuts","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/nl/categories/","section":"Categories","summary":"","title":"Categories","type":"categories"},{"content":"","externalUrl":null,"permalink":"/nl/tags/dough/","section":"Tags","summary":"","title":"Dough","type":"tags"},{"content":"Hier ben ik dan! Eindelijk iets met deze webiste doen.. denk ik!?..\nHet is 2025 nu ik dit typ.. Man man, Ik heb dit domein 2008 geregistreerd met het idee om als mijn ideën te posten, de dingen waar ik mee bezig ben maar ook alles waar ik in geïnteresseerd ben.. Maar vooral ook.. Ik wilde gewoon mijn eigen email domein\nVooral geïnteresseerd in programmeren en heb ontdekt dat het eigenlijk helemaal niet meer zo moeilijk is om een plek op het web te creëren die ik \u0026lsquo;van mij\u0026rsquo; mag noemen. Ok.. voorheen gebruikte ik wordpress.. Maar nu gebruik ik Hugo met Blowfish theme. Met basiskennis van markdown en hoe ik bestand naar een server upload kom ik nu toch een heel eind.\nOp dit moment vind je een optie Projecten voor al mijn ideën, projecten en ander dingen. Verder een toegewijde pagina voor Recepten zodat ik mijn eigen recepten die ik regelmatig maak makkelijk terug kan vinden. Hierbij ook toegankelijk voor jou!\nDit is het resultaat!\n","externalUrl":null,"permalink":"/nl/about/","section":"Mark","summary":"","title":"Over mij","type":"page"},{"content":"\rIngredients\r#\rDough Balls 1 2 3 4 5 6 7 8 Flour 100% 160 320 480 640 800 960 1120 1280 Water 56% 90 180 270 360 450 540 630 720 Salt 2,2% 3,52 7,04 10,56 14,08 17,6 21,12 24,64 28,16 Yeast 0,05% 0,08 0,16 0,24 0.32 0,40 0,48 0,56 0,64 Instructions\r#\rMix the flour, water, yeast and salt together in a bowl. Knead the dough until it forms a smooth ball. Cover the dough and let it rise for 24 hours. ","externalUrl":null,"permalink":"/nl/recipes/pizza-dough/","section":"Recepten","summary":"","title":"Pizza Dough","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/nl/tags/preserves/","section":"Tags","summary":"","title":"Preserves","type":"tags"},{"content":"\rIngredients\r#\rIngredient % weight Wheat Flour (type 550) 80% 376 g Rye Flour (type 1150) 20% 94 g Malt Powder 3% 14 g Water 62% 291 g Salt 2,1% 10 g Yeast (dry ) 0.03% 0.2 g or Yeast (fresh ) 0.08% 0.4 g Vinegar 3% 14 g Pumpkin Seeds 25% 117 g Instructions\r#\rThe Day Before – Soaking the Seeds\r#\rPlace the pumpkin seeds in a small bowl. Add an equal amount of water. Cover and soak at room temperature for 24 hours. Dough Preparation – Baking Day\r#\rDrain the soaked pumpkin seeds. In a large mixing bowl, combine the flour, water, yeast, salt, vinegar, and the drained pumpkin seeds. Knead until the dough becomes smooth and elastic, evenly incorporating the seeds. Cover the bowl and let the dough rise at room temperature for 24 hours. Shaping \u0026amp; Final Rise\r#\rGently remove the dough from the bowl and let it rest on a floured surface for 15 minutes. Lightly dust the dough with flour, then shape it into a round ball. Place the dough on a baking tray lined with baking paper. Cover loosely with a clean towel and let rise for about 1 hour. Baking – Two Methods\r#\rOption 1 – Baking Tray (Simple \u0026amp; Direct)\nPreheat the oven to 250°C. Place the tray with the risen dough in the oven. Bake for 35–40 minutes, lowering the temperature to 220°C after the first 15 minutes. The bread is done when it’s golden brown and sounds hollow when tapped on the bottom. Option 2 – Dutch Oven (Extra Crisp Crust)\nPlace the Dutch oven (with lid) in the oven and preheat to 250°C for 30 minutes. Carefully remove the hot Dutch oven, place the dough inside (on its baking paper), and cover with the lid. Bake for 30 minutes with the lid on. Remove the lid and bake for another 15–20 minutes until golden brown. ","externalUrl":null,"permalink":"/nl/recipes/breadle-royale/","section":"Recepten","summary":"","title":"Pumpkin Seed Power-up: A 'Breadle Royale' Recipe","type":"recipes"},{"content":"\rNote\rWanneer ik tijd heb zal ik mijn engelse artikelen ook in het Nederlands vertalen. \u0026#x270c;\u0026#xfe0f;\n","externalUrl":null,"permalink":"/nl/recipes/","section":"Recepten","summary":"","title":"Recepten","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/nl/series/","section":"Series","summary":"","title":"Series","type":"series"},{"content":"","externalUrl":null,"permalink":"/nl/tags/","section":"Tags","summary":"","title":"Tags","type":"tags"},{"content":"\rIngredients\r#\rIngredient for a baking tray for a round baking dish (30 cm) Milk 200 ml 120 ml Butter or margarine 50 g 30 g Wheat flour 375 g 225 g Dry yeast (cube) 7 g 4,2 g Sugar 75 g 45 g Vanilla sugar 1 packet 0.6 packet ( or 1 for flavor) Salt 1 pinch 1 pinch Egg (size M) 1 egg 0.6 egg Plums or damsons 2 kg 1.2 kg ","externalUrl":null,"permalink":"/recipes/yeast-dough-for-plum-cake/","section":"Recipes","summary":"","title":"Yeast Dough for Plum cake","type":"recipes"}]