When a friend was in the Netherlands, Antilles for business a month ago, he was eager to lend a hand in our geography studies. Not only did he send a couple of postcards, he also posted a picture on his Facebook wall of the mailbox into which he mailed the cards. How cool is that?!
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Map of the Netherlands (Europe) |
When I showed the kids the photo, they immediately wondered if the cards had been mailed from Scandinavia as the red box reminded us of those we’d seen in Denmark. I informed them that my friend was in the Netherlands Antilles and I shared another photo, one taken on a beach. They were immediately intrigued. “Weren’t we at an airport in the Netherlands, Mom? Why does it look like Hawai’i?” Indeed, we had to change planes in Amsterdam and we’d had a discussion that it was the capital of the Netherlands, sometimes referred to as Holland.
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Our postcards |
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Map of the Netherlands Antilles (Caribbean |
Curaçao is an island in the Caribbean just north of Venezuela. The island is a constituent country of the Kingdom of the Netherlands. Its capital is Willemstad. The official language is Papiamentu. Though the origin of the island’s name is debated, it has a history rich in the slave trade and piracy, like most islands of the Caribbean.
Upon researching the country for our fact sheets, the kids both proclaimed that they wanted to go there on our next tropical vacation. If only we could win the lottery for they desire to travel to all the places we study.
A few recipes we’ll try soon. 🙂
Adapted from The Jewish Kitchens of Curaçao
2 lbs. shredded cooked chicken
3 tomatoes, chopped and peeled
2 sliced onions
1 garlic clove
1 chopped green pepper
¼ cup sliced olives
1 tablespoon capers
1 tablespoon parsley
¼ minced hot pepper (or hot sauce to taste)
½ cup raisins and chopped prunes
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
2 tablespoons ketchup
2 tablespoons mustard
Salt and pepper to taste
2 tablespoons butter
5 eggs
Funchi (Corn Meal Mush)
Adapted from The Jewish Kitchens of Curaçao
1 cup corn-meal
1 teaspoon salt
1/2 cup boiling water
1 tablespoon butter or margarine
Adapted from The Jewish Kitchens of Curaçao
16 oz. packaged dry black-eyed peas
6 cups water
3 cups water
1/4 cup sugar
1 teaspoon salt
3 cups funchi or corn-meal
4 tablespoons butter or margarine
Add 3 cups of water to the peas and bring to a boil, then use a whisk or “lele stick” to break the peas. Add sugar and salt and whisk again. Taste for seasoning, and adjust if necessary.
One comment
mom*2*riley
April 20, 2012 at 8:40 pm
Eva- we would love to help you with your postcard exchange! If you are still in need of South Carolina, we would be happy to excvhange postcards with you! We are participating in the environmental exchange boxes and can be reached via the westridgeacademy at homail dot com address. Please email me if you are still in need! 🙂 Erin
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