I’m happy to have decided to take a break for my exhausted renovation mind. Actually I spent the last days in Munich, super relaxing, brought a bucketful of inspirations and even got some old silken curtains to take with me which should fit perfectly well into my study…
The kitchen in progress is constantly on my mind: walls down- done, new window – done, walls – painted. The next step on the list is the wooden floor. To balance out my excitement and stress of being the construction supervisor I went on a stroll today capturing the wintery vibes. Insider: Professor Remus Lupin’s transformation….
My today’s lunch has been inspired by a recipe from the French/Italian blog Un déjeuner de soleil. By chance I had all the required ingredients in my pantry so I could follow exactly Edda’s indications. With a tiny personal modification: I added a teaspoon Sambal Oelek and a pinch of lemon myrtle. A bit more spicy and very delicious!
Next to Lutherkirche in Dresden’s Neustadt, very close to Bautzener Straße and Albertplatz, there is ZAFFARAN, an amazing condiment shop and café. From squid’s ink to tonga beans, from Japanese yuzu to Persian blue salt, there’s no condimental wish to remain unfulfilled. My friend Nancy treated me with a heavenly smelling lemon verbena. Can’t wait to use it! Don’t miss to pass by, tea and cake have been divine, too!
For now I’m living in a continuous “this-very-important-decision-has-to-be-taken-now-or-never” mode, and believe me: it’s sooo exhausting. I really thought I was well prepared and I had planned thoroughly. It’s incredible how on the way things are developing and changing.
I found this recipe here and it reminded me strongly of some pieces of kale I lately had topped my pizza with. Even though I had blanched the kale before, the leaves turned brown with tendency to black, burnt , paperlike, ashy… and only very few of them got really nice and crispy. Definitely not an award-winning pizza topping. BUT IF YOU “preheat oven to 180°C (350°F). Line the baking tray with parchment paper. Remove the […]
After the opulent Christmas cooking I’m craving “clean” and simple food again. You know what I mean: a few ingredients like vegetable, fruit and herbs can make such a quick and delicious (and healthy) meal. I put “healthy” in parentheses because in the past, the h-word was the most reliable motivation killer for my children to like my cooking. Healthy equaled “muesli” and uncool; in consequence: not desirable at all. Once I learned to […]
May 2012 be pink and fascinating!
