Tomorrow we are going to Kaikoura to swim with dolphins.
And then I’m almost heading back home. Heleen has another month of Australia to look forward to. Wish I could go along, cause I’m not ready for work yet. In fact, I don’t think work is something I want to do any more. I’m thinking of becoming a professional holiday doer…
Funny. When a huge holiday is coming you try to finish everything up. Work I handed over to a collegae, yesterday I finished my third semester at school and today our living community had a chores day. It was my turn to coordinate it. I was worried that the chores would be to technical, but everybody chipped in like crazy and it all worked out in the end. I especially loved the part where I could walk around with a walkie talkie.
I could even hear a motor driver school instructor talk to his student. I almost wanted to shout: “watch out, a car!!!” into the mic, but decided against it. I could hear the wailing sirens already.
Anyhoooo, time to leave for New Zealand tomorrow. Excited to meet up with my little sister and Patrick. I finished the last task just now and I’m relax and ready to go…NZ, see ya soon!
The Sint Maartenskliniek (Saint Martin clinic) had a symposium today for physiotherapists regarding the hip. First of all, a befriended sport physician explained the anatomy and diagnostic part of groin and hip problems. Then a orthopedic surgeon talked us through a presentation on a relatively new procedure; arthroscopy of the hip. Then we had a physio explaining to us the rehab treatment he uses. He told us that this wasn’t really evidence based, but then again, the surgeon don’t waste time collecting evidence for their treatments either 
Then we had another orthopedic surgeon talking to us about the sport hip.
A sport hip can be used by young people if they want to return to their sport in a serious way. Not advisable though, since even these high tech thingies still aren’t able to replace a natural hip.
Sander has started his own brewery. It is called the Oersoep brouwerij (primeval soup brewery). I have been tasting his beer ever since he started. Over a few years time the tastes of his beer have been evolving to a point where they can compete and come out victorious over any commercial beer around. Think of a taste and Sander has made a beer out of it; coffee, pepper, chanterelle or mattee (Argentinian tea). Next to this he explorers beers like porters, IPA’s and stout’s to find things he can include into his beer.
Check out his website to see his four lines of beer.
Again food. Of exquisite quality. My burgundy friends and I went to Prins’ Bovenkamer.
The cook Jillis is my kind of guy. You sit down, receive a 8-course meal and a wine arrangement in a restaurant which is also a living room. The first two courses, when the dish was set in front of me, he would say something like: “this is cauliflower cous-cous, grilled scorzonera, and a purée of mushrooms.” But when you ask further regarding the preparation of each dish he explains in detail how he made it. Every little morsel of food had been given a separate preparation, before it was added to the dish. Sometimes an explosion and sometimes a subtile taste.
If you are in Dordrecht treat yourself to this experience for a mild price considered the quality of the food.
I ran a small regional run today; the Bastenrun. Only 121 participants. But it was nice start of my day. I had to do some research in the afternoon, so this was a good energizer. I finished 20th on the 5 km men and Heleen came in at a 4th place with the ladies 5 km.
I actually had a better time than her. I’m going to savour it, because it will not last. The only reason was that she was tired and she is a slow starter. If we had been doing a 10 km she would have beaten me hands down.