You know you’ve been in The Netherlands for too long when…

1/ You have a bike
2/ You even know how to brake using retropedaling
3/ Walking from your faculty to the cafeteria has become unimaginable. You take your bike, even if it’s for 50meters
4/ Eating 7 slides of bread for lunch doesn’t scare you anymore
5/ By the way, you stopped eating warm lunch. You just eat bread
6/ You know what a kroket is, and you learned to avoid the orange ones
7/ It doesn’t surprise you anymore to eat at 18:30
8/ You drink beer
9/ You got used to trance and electro music
10/ You don’t cheat on the train, because controllers are EVERYWHERE
11/ When the cafeteria is crowed, you line up neately with the others
12/ You used to use cash all the time, but now you have a pin card
13/ You think ducks are cute
14/ As soon as the sun pops out, you make a barbecue, even if it’s 10°C outside
15/ You think 15°C is warm
16/ You know winter stops in May, and not March as everywhere else
17/ You don’t remember what a moutain looks like
18/ You still don’t know how to speak Dutch. But your English has improved
19/ You know what Surinam is. And where it is
20/ You never go out without your bike lights
21/ You think butter in a bottle is normal

  more here

Shopin ain't easy

(BAIA MARE,RO)

ocolis art residence ,maramures

so thas a real horinca distillery horinca two times destilled as u can see the 2 tanks and 2 fires burnin. they have artists places a distllery man & animals in one place ... :)))the name of the village is ocolís translated that means "workaround" or even walk around ..

Noroc si sanatate la amsterdam !

thas when they sell HORINCA on the road

Germans have their Schnapps, French have Eaux-de-vie, and the people of Maramures, in the northwestern part of Romania, have horinca ~ a traditional double-distilled plum brandy.

It is a well-respected tradition in this part of the country to welcome travelers and guests with homemade breads and a small glass of horinca.

In early September, fruit and vegetable markets all over Romania are stocked with overripe plums. The fruits are then crushed in large oak barrels and left to ferment until the first snowfall. By then the plums are turned into a thick, crusty paste with brown sludge at the bottom, perfect for distilling.

The first few drops of liquor will be very bitter and strong (around 94 percent alcohol.) The real art of horinca making lies in knowing how much of this initial output to be blended with the rest to achieve the desired taste and strength. On average, horinca from Maramures has around 50 percent alcohol and is often double distilled for purity.

As you go southwards in Transylvania, the flammable character of palinca decreases, while a more fruity taste of plums gains expression. To test horinca for its ingredients and taste, Maramures people rub a few drops of it between their palms. The result should be a bouquet resembling honey. When poured into shot glasses, pure horinca contains minuscule bubbles, referred to by locals as "pearls."

Here is

OLD vs New ---> seen in Nistru (village, maramures)

Fake Aral Gasstation

in the background you can see a real ARAL truck :D

Internet Cafe

:-)

hmm...Sissi is very fine ham

If u ever dear to come to Ocna - Mures

Bürger keing

Hungarian Week in Cluj - Napoca 2011

thats the president of hungary

...beautiful kerala (india)