Thousend times thanks!


To all the followers of the blog, to anyone who has been supportive of Frank or us in the last months and especially after his untimely death we want to say thanks from the bottom of our hearts. In the week after his passing we received so much warmth, stories, care and love, hardly describable. To us it was a very precious and valuable week and it was so good to have Frank at home where so many of his friends could visit him. And all the help, stories and info shared in that week led to a beautiful goodbye ceremony on a beautiful sunny autumn day. For those of you who could not attend, or those of you who wish to reread the funeral speeches, we publice them here (in dutch and english) with some pictures in grateful memory of, and tributed to Frank.We will miss him dearly, thanks for being with him and with us, one way or another,

On behalf of my family and his closest friends, Esther

Foto's Frank

vrijdag 6 mei 2011

Leonidas and Xerces, part II.

Yesterday was "a day as usual", watching "Das Leben des Brian", te german version of Monty Python's Life of Brian. Except that Frank wanted to be at a particular place for a particular event nothing noteworthy happened. I didn't know that Brian could speak fluently German but apparantly he can.


I had my chocolades with me but before giving them to Frank I checked with the nurses. Chocolade in the blender is not a success, all you get is choclade chunks
and crumbs. But is it possible to "gellify" a chocolade drink. No thank you that is not belgium choclade.


So I'm off to the experts. My brother works as a pastry baker, maybe he can give me some advise. And my wife has a recepy for "chocolade mud" and I know Frank likes the results of it a lot.

Gepost door Andre Steenveld op 13:04

3 opmerkingen:

  1. w.zaagman6 mei 2011 om 14:26

    Spartans 1, Persians 0.

    Walter

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  2. Rense7 mei 2011 om 12:33

    How about chocolate mousse?
    Or warming the chocolate before blending it?
    If the weather forecast of 28 degrees this weekend is true, the chocolate may turn into a liquid form all by itself, whether we like it or not.

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  3. Andre Steenveld7 mei 2011 om 20:10

    As developments are at this moment (see enough is enough) there is no need for blenders, pastery bakers, mousse or hot weather. My guess is that by the time I have a solution Frank will have silently eaten the box whole.

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