Dutch dinner in wintertime: Heel Holland Prakt
Last year in wintertime, I invited my FRISS colleagues from abroad for a dinner party at my house. My foreign colleagues are tech specialists and at that time we employed people from Egypt, Jordan, Russia, Canada, Slovakia and Italy.
I made them different Dutch hotschpots like boerenkoolstamppot, hutspot, zuurkoolstamppot and rauwe andijviestamp, in English respectively mashed kale, root stew, sauerkraut stew and raw endive stew: Heel Holland Prakt.
My objective was to explain to them where this kind of food originates from: the origin of Hollandse Pot.
I wrote a story about my own family that started a hundred years ago, right in the middle of World War I.
When leaving, everybody thanked the man-about-whom-I-do-not-write and me for our hospitality, but afterwards I didn’t hear anything anymore, so I thought, they probably must have found it a bit strange what I’ve been doing.
However, two weeks ago two of them independently from each other came back on this evening, both with a different scope.