When I flew to Lebanon in 2006 for the first time I was frightened.

I didn’t know what to expect. Would there be violence as so often depicted in the media? Was I at risk? Could I go out onto the streets alone as a woman or at night?

When I arrived in the night at Beirut airport filled with all these questions and doubts, I was lucky to share the hotel shuttle buswith an experienced reporter from USA Today stopping over in Beirut on his way back to Iraq. We started talking and I told him of my uneasiness. He smiled and told me not to worry Beirut was safe and offered to show me around the city the next evening.

The next day I held my business meetings in the hotel and looked out from my hotel window at the Lebanese world and Beirut below me, but wasn’t yet ready to go out on my own.

As the sun was setting over Beirut, my journalist guide R. took me on a quick taxi tour of Beirut and then we went to Nejmeh Square and followed the shoeprints of former Lebanese Prime Minister Rafic Hariri while R. told me about the current status of the UN Security Council investigation and gave me an overview of Lebanese history in the last 200 years along the status of the various Middle Eastern factions.

I was fascinated; the more I found out, the more I wanted to know.

We ate at Al Balad restaurant my absolute favorite in Beirut so far, where I have returned often with my husband when he visited and with my German colleagues when I was again in Beirut to work at the airport for a week.

I loved the wonderful meal and sitting outside so that I could take in all the hustle and bustle going on around me. Men, women, children, old and young, speaking in a variety of languages that I could not comprehend but that was music to my ears. As exotic as the smell and taste of the delicious food I was eating.

After a mocca we continued on to Gemmayzeh or Gem as the younger crowd likes to call it by taxi, wandering along looking into the windows of bars and clubs, the laughter and pulsing music spilling onto the street into the still warm air, invigorating me and making me want this night to never end. A drink in R.’s favorite bar listening to the expats around us tell their (tall) tales of excitement, bravery and wonder, was the perfect atmosphere to wind down a long day.

Back at the hotel lying sleepless in Beirut, I closed my eyes and let all the images, sounds and smells pass through my mind like a colorful video in fast forward. I finally drifted off, anxious for the next day to arrive and my first walk alone around Beirut.

On that walk I felt brave and insightful and I wasn’t afraid to take up my camera to capture the images on buildings, monuments, ruins, churches and mosques, of war and peace, scars of violence and reminders of new life and hope sprouting from the buildings like thorny plants in a desert.

On my second visit a few months later, I proudly took my husband and/or my staff through the streets and nightlife of Beirut, discussing history and current events feeling at ease in this city that had before so frightened me.

We shopped, ate, danced and discussed with the locals in French, English and sometimes even in German. We felt accepted by this multinational atmosphere people were pleased that we were interested in their stories and their cultures.

I want to travel through Lebanon, to the fishers on the coast, to the shepards in the mountains, I long to taste the honey, the cheese, the pinenuts, the lamb, the hummus and the zataar, learn how to bake bread, and laugh with others while trying to speak with hands and feet.

Oh Lebanon my secret love, I really miss you!

With this post I am entering the

Taste Lebanon Food Trek Giveaway  generously offered by Taste Lebanon and the accomodation by the world class and traditional Pheonicia Hotel

P.S. Here is a recipe I made for the Taste Lebanon monthly mingle in 2010 Bulgur and Apricot Cake “Simone” with Orange Anis Sauce

Print PDF

I have been in need of comfort lately.

Much more than usual, the events in Connecticut and the ensuing discussions throughout the US have shaken me to the bones.
I long for comfort food, family dinners in pretty decorated dining rooms, some chatter with my husband and child and a sense of normality in such confusing and heartbreaking times. All the soul-searching and discussions have left me famished.

No cookies or cakes, chocolate or pies will do. All the holiday sweetness seems sticky and still leaves a deep hunger in my belly.

I need something that will warm from inside, be fragrant while cooking to sooth my senses and satisfy my taste buds so that I may once again sigh with pleasure amidst my sadness.

Comfort food that brings the promise that the trials of this difficult year will soon end and make room for new hopes and projects

Lentils – yes lentils always comfort me. Hot or cold, in stews or salads, red, Puy, green or Beluga black – I love lentils and the delicious comfort they bring.

So versatile, so wholesome, full of nutrients and so steady through time – lentils have been part of the human diet for some 13,000 years. No wonder they play an important role in Jewish mourning tradition: lentils being the food of mourners along with boiled eggs since their round shape symbolizes the cycle of life from birth to death.

I came across the word akrasia* (or acrasia) yesterday in a novel and when I looked it up it was such a fitting word for these times. It means: the state of acting against one’s better judgment. Even in the bible the word is used in Matthew 23:25 to describe hypocritical religious leaders.

Yes I believe we have been hearing and seeing many people acting against their better judgment, for political, economic, polemic, religious or dogmatic reasons. This is a sad state of affairs in my opinion, one currently afflicting the world far and wide.

Yes I needed the comfort of lentils yesterday, I hoped they would work their magic and they did. The mixture of fruit: ripe pears and dried apricots, root vegetables: carrots, celeriac, leek and topinambur, spicy smoked sausage and exotic garam masala was perfect – tart and sweet, thick and crunchy, warm and smoky and not too spicy. It was like a big warm tummy hug!

When the sun rose heavy and red this morning I was no longer frightened, I was ready to accept the unthinkable and move on – pledging to myself to do my part to make the world a better and safer place wherever and whenever I could. My belief in humanity was restored in my heart and in my soul.

So today I am sharing my thoughts and my comforting recipe with you my dear Readers! May we all continue to seek and find our better judgment and act accordingly to keep our sense of balance and humanity.

Savory and Sweet Lentil Stew with Chorizo Garam Masala, Chorizo, Pears & Apricots

If you want to make a vegetarian stew, leave out the sausage, increase the amount of vegetables and add a ¼ tsp of smoked paprika instead.

Ingredients:

• 2 carrots, peeled and cut into small pieces
• 1 red onion, peeled and diced
• 1 clove of garlic, peeled and chopped
• 5 sun dried tomatoes, chopped
• 1 leek, peeled, washed and cut in thin slices
• 1 slice of celeriac (celery root) peeled and cut into small pieces
• 5 medium-sized cherry tomatoes – or 3 small normal-sized tomatoes
• 2 topinambur/Jerusalem artichokes, peeled and cut into small pieces
• 6 dried apricots cut into small pieces
• 2 ripe pears, washed and cored, cut into small pieces
• 100 grams of Chorizo or other spicy smoked sausage
• 1 cup of Beluga lentils, washed and drained
• 1 TBSP of ground garam masala
• leaves from 3 springs or thyme and 1 small sprig rosemary finely chopped
• zest of ½ organic orange
• juice of 1 orange
• ¾ liter / 3 cups of vegetable broth or water plus 1 large vegetable bouillon cube or
• Olive oil
• salt & pepper
• 1 tsp balsamic vinegar

Putting it all together:

Soak the Beluga lentils for 30 minutes before cooking. Then rinse, drain and remove any stones.

Wash, slice, cut and chop all your ingredients as stated above – all the fruits and vegetables should be no bigger than bite-size.

Heat some olive oil in a large casserole medium-hot and then add all the fruit and vegetables. Stir fry until well combined about 3-4 minutes. Add the Chorizo sausage and stir-fry another 3 minutes. Add the drained lentils, the orange zest, herbs and the garam masala and stir for 2-3 more minutes taking care that nothing burns as it makes the spices bitter – turn down the stove or remove the casserole from the heat in between and stir if your stove is too hot.

Add the orange juice and stir for 2 more minutes. Now add the broth, salt and pepper.

Bring to a boil, then lower the heat and simmer covered for 30 minutes, stirring occasionally.

Add the balsamic vinegar and stir again. Simmer uncovered for 5-10 minutes to thicken the stew depending on how liquidy the stew is.

Check the doneness of the lentils, carrots and the topinambur, if they are too crunchy for your taste, recover and simmer some more, add a bit of water or broth if necessary.

Serve in bowls with crusty bread.

When I looked up *akrasia I came across a discussion between Socrates and Aristotle to this regard which I have quoted from Wikipedia as it sums it up very well and is food for thought:

Socrates attests that akrasia is an illogical moral concept, claiming “No one goes willingly toward the bad”. If a person examines a situation and decides to act in the way he determines to be best, he will actively pursue this action, as the best course is also the good course, i.e. man’s natural goal. An all-things-considered assessment of the situation will bring full knowledge of a decision’s outcome and worth, linked to well-developed principles of the good. A person, according to Socrates, never chooses to act poorly or against his better judgment; actions that go against what is best are only a product of being ignorant of facts or knowledge of what is best or good.

On the other hand, Aristotle took a more empirical approach to the question, acknowledging that we intuitively believe in akrasia. He distances himself from the Socratic position by locating the breakdown of reasoning in an agent’s opinion, not his appetition (appetite). Now, without recourse to appetitive desires, Aristotle reasons that akrasia occurs as a result of opinion. Opinion is formulated mentally in a way that may or may not imitate truth, while appetites are merely desires of the body. Thus opinion is only incidentally aligned with or opposed to the good, making an akratic action the product of opinion instead of reason.

Print PDF

What do you take to a Christmas pool party that will not shrink like a violet in the chlorine air and which is small enough to lay out on a pool basin rim?

Most participants are bringing champagne, juice, cookies, Lebkuchen (German gingerbread), chocolate Santas and other typical Christmas-y treats but I am always starving after our advanced aqua fitness session especially since it finishes at 9 pm and sweet just won’t do it.

I have had quiche on my mind for the party for a while but since we usually celebrate by standing in the pool after the session, slicing a quiche with knifes, bringing plates and cake forks just is too much hassle.

I have made wonton wrapper lasagna before and it was simple, fun to eat and delicious, so why not wonton wrapper mini quiches?

I Googled and was inspired by 2 recipes from which I gleaned the basics and added my own twist:

Peas and Crayons’ “Get Your Quiche On” and Not Eating Out in New York’s “Crispy Mini Quiches”

Having recently put a package of wonton wrappers in the freezer for just such occasions or to make soup with wontons stuffedwith leftovers, I was sold!!

Most of the relevant recipes use one wonton wrapper per quiche – I like making sure things don’t fall apart especially when fingers are still a bit wet – so I use two.

These mini quiches can also be an elegant and perfectly-sized holiday appetizer served with a bit of winter salad such as lamb’s lettuce, drizzled with honey walnut dried apricot vinaigrette.

For my quiches I used onions, fresh mushrooms, yellow bell pepper and a big tablespoon of soft goat cheese. I seasoned the filling with lemon zest, fresh thyme, salt pepper and nutmeg. I sprinkled the filling with some racy grated Rugiola sheep’s milk cheese (lactose-free) from Italy before pouring in the egg and (lactose-free) cream mixture.

You can then bake them and serve immediately or take them out after 18 minutes and re-bake them for a further 8 minutes just before they are served.

If you are transporting them to another location remove the baked quiches from the muffin tin after 5 minutes of cooling by carefully running a knife around the rims to release the crust and using a large soup spoon to scoop them out in one piece.
Cool on a rack before packing – this will firm them up for transportation and make the crust even crunchier. Oh and they taste delicious cold too!

Thanks to my inspirers and please find the exact recipe with my twist below.

Wonton Wrapper Vegetarian Lactose-Free Mini Quiches

Ingredients:

• 100 gram / about 10 medium small fresh brown mushrooms
• ½ red onion, finely chopped
• ½ yellow bell pepper, cleaned and finely chopped
• 4 small halves sundried tomatoes, finely chopped
• zest of ½ lemon in 2 portions
• leaves removed from 3 sprigs of fresh thyme
• salt & pepper
• 1 pinch of chili flakes or 2 if you like it spicier
• 1 TBSP olive oil
• approx. 100 grams / ¾ cup of largely grated sheep milk cheese or other lactose-free cheese
• 24 wonton wrappers – I used frozen
• oil or cooking spray to prepare the muffin pan
• 3 eggs
• 200 ml / 6.5 fluid ounces
• 1 TBSP of fresh goat (cream) cheese
• salt & pepper
• 1 pinch of ground nutmeg
• 1 pinch of Italian seasoning (optional)

Putting it all together:

Remove the wonton wrapper from the freezer, unwrap to thaw.

Preheat the oven to 180° C / 350° F

Clean, slice and cut the mushrooms into small pieces.

Heat the olive oil in the frying pan on medium heat. Add the mushrooms, onions, peppers, dried tomatoes, half of the thyme leaves and ½ of the lemon zest. Fry to lightly brown but not dry out, stirring to combine. Add salt and pepper , the chili flakes. Stir and remove from heat – cool until use.

Oil or spray a muffin pan including the surface between the cups. Fill each muffin cup with two wonton wrappers place one over the other with the corners facing up in opposite directions to create a crown. Repeat until all muffin cups are covered.

Using a soup spoon place one tablespoon of filling into each wonton wrapper filled cup. Now use your fingers to place a helping of grated cheese (about a large pinch) onto each filled cup – the filling and cheese should come to the top of the cup – not higher.

In a large bowl, use a wire whisk to mix the eggs, goat cheese and the cream. Add the rest of the lemon zest and the thyme leaves, salt and pepper, another pinch of chili if you like it spicier, the nutmeg and the Italian seasoning if using. Mix well.

Use a small soup ladle to fill the egg mixture evenly among the filled cups. It is exactly enough to fill 12.

Place the muffin pan in the middle of the preheated oven and bake for 18 minutes.

As mentioned above you now have 3 options:

1)   If using immediately: cover with foil and bake for 5 more minutes then turn off the oven and remove the foil and let the quiches sit in the oven for another 5 minutes. Cool for a few minutes then run a knife around the cups and use a soup spoon to remove the quiches to the plates. Serve with a side of salad.

2)   If using later on the same day: remove the quiches from the oven after 18 minutes – about 15 minutes before serving return them to the preheated oven for 8 minutes. Cool for a few minutes then run a knife around the cups and use a soup spoon to remove the quiches to the plates. Serve with a side of salad.

3)   If transporting them: cover with foil and bake for 5 more minutes then turn off the oven and remove the foil and let the quiches sit in the oven for another 5 minutes. Cool for a few minutes then run a knife around the cups and use a soup spoon to remove the quiches to a wire rack to cool completely before packing and transporting them.

Whatever option you choose: ENJOY!!!

P.S. I love training at Aqua Fitness Team in Frankfurt am Main – and thank all the great trainers and my teammates as well as boss Vanessa with this post! Thank you everyone for making keeping fit fun!

Print PDF

Glühwein means “glow wine” in German, coming both from the glowing cheeks you get from drinking it and the glowing warmth you have inside after drinking it.
Using white wine instead of red in Glühwein has become quite popular at German Christmas markets during the last few years and has always been the first choice in classic white wine regions. Making your own means you can make it as sweet or “sour” as you like it. This one is not quite so sweet and blends well with a dry white wine.

Ingredients:

• 2 bottles of dry white wine, of 0.75 liters each
• 2 organic lemons, washed and 1 large strip of lemon zest removed for use
• 1 cinnamon stick
• 1 large star anise
• 4 cloves
• 200 grams / 1 cup brown sugar – if you use sweeter wine add less sugar
• ½ cup / 12 cl. dark rum (optional)

Putting it all together:

• The most important part of making glühwein is to make sure that it never boils – this would remove the alcohol which in turn would defeat the purpose of drinking glühwein. It is best to simmer it with the spices on the lowest possible heat and remove or strain the spices before serving. If you want the spices for decoration purposes than use fresh one when serving.
• Put the white wine in a tall pot with the lemon zest, squeeze the lemons and strain the juice into the wine.
• Add the cinnamon stick, star anise and the cloves.
• Warm the mixture on the lowest temperature. Once it is warm add the sugar, either all at once or you may want to put only half in and taste and gradually add more. Melt the sugar in the wine mixture stirring with a wooden spoon.
• As soon as a slight foam rises on the wine, remove the pot from the heat and cover and let sit for 10 minutes to steep the spices.
• Remove the spices – reheat slightly to drinking temperature taking care not to boil.
• At this stage you may add the rum if everyone wants some, if not serve the glühwein in mugs and add the rum individually if desired.

Print PDF

The »plat de résistance« of French Christmas tradition with a yumandmore twist – spicy dark chocolate filling and vanilla white chocolate icing. This recipe is my holiday gift to you my readers and followers, thank you for being there and believing in my creativity.

History:

In France, as in most countries with a Celtic tradition, at Christmas a large log called a Yule log was placed in the fireplace on Christmas Eve. It was ignited and blessed and toasted with wine to give thanks and to celebrate the rebirth of the sun after the short winter days. This heathen tradition was later taken on by the Catholic church and as ovens became smaller, the wooden log was replaced by a symbolic cake log. When Napoleon the 1st ordered the Parisians to close their fireplace flues to prevent illness, around 1800, the Paris pâtissiers commercialized the Bûche de Noël or Yule Log cake so that Parisian families could still gather around a log to celebrate their Christmas traditions and stories.- courtesy of Wikipedia -

This recipe was recreated from a mixture of recipes and ideas. My recognition and thanks go out to:
Tom Reisz for his technical notes on Genoise from 1997, to www.caryn.com for their Christmas dessert recipes, to Dyann from www.dyanbakes.com from 2007, and to www.easy-french-food.com and to Francois Pugeaut my favorite French patissier!

Cake – Génoise:

We used a baking sheet to make this since we didn’t have a jellyroll pan; the result is a very thin cake. We made the cake, left it rolled up over night and filled it the next day and chilled again until serving.

Ingredients:

• 4 large eggs
• 2/3 cup / 110 grams of sugar,
• 3 TBSP of clarified butter made from 50 grams / 3.5 TBSP of (lactose-free) butter
• 1 TBSP blanched unsalted almonds, 2 TBSP powdered sugar, 1 TBSP pistachios
• 1 cup / 110 grams all-purpose flour or 1 cup / 95 grams of cake flour
• ½ tsp vanilla
• ½ tsp organic orange zest
• Butter for coating the pan
• 4 sheets of parchment baking paper

Putting the cake together

• Preheat the oven to 375 degrees Fahrenheit / 190 degrees Celsius.
• Grease your jellyroll pan or baking sheet with a lip, with butter. Cover the butter with a sheet of parchment paper that overlaps the pan. Now also grease the sheet of paper with butter and set aside.
• In a grinder or processor, combine the almonds, powdered sugar and pistachios and process to a fine flour-like consistency.
• Now sift this mixture together with the flour. Sift again and set aside in a dry place.
• Melt the butter in a small saucepan – do not boil. Let stand. Then remove the white skin from the top of the butter with a spoon. Pour off the clear butter into a glass measuring cup. Let it stand in a warm place.
• Break the eggs into a large metal bowl and whisk well to combine. Place the bowl of egg over a barely simmering bain-marie to warm them up, stir continuously, testing the temperature of the eggs with your little finger. The eggs should turn warm but not hot or they’ll curdle.
• Remove the bowl of warm eggs and using an electric beater, beat the eggs for 7 minutes adding the sugar tablespoon by tablespoon after the first 3 minutes and the vanilla, orange aroma and zest after 5 minutes
  This is the secret: do not stop beating until the whole 7 minutes is up!! and then do not over-mix when adding the flour – see below.
• Stop the mixer after 7 minutes and pour a 1/3 of the flour mixture into the eggs and using a wooden spoon with a hole in the middle or a spatula, fold the flour into the eggs without whipping or stirring. Repeat twice more with the rest of the flour.
• Drizzle in the clarified butter leaving the white residue behind in the cup. Don’t worry if there is some left over.
• Stir once more very gently to barely combine.
• Pour the batter onto the papered pan and spread evenly.
• Bake it in the oven for 10 minutes – the cake will spring back when pressed lightly with your finger.
  Next secret: do not over-bake or the cake will be tough!!
• Now for the turning part:
• Remove the cake from the oven.
• Take another baking sheet and cover the back of the sheet with a fresh parchment paper. Place this sheet and paper over the cake and using both hands and potholders, invert the cake onto the clean sheet of parchment and remove the original baking paper from the cake.
• Now place another sheet of fresh parchment onto a cool baking sheet and place both over the cake and reverse once more so that the cake is back to having its baked side up.
• Slide the cake onto the counter with the fresh sheet of parchment, taking care not to break or crack it – move quickly.
• French pâtissier baking secret:
  Using a baking brush, brush orange syrup (see recipe below) onto the cake to moisten not soak it. This will help roll up the cake without cracking and it will remain moist.
• Roll up the cake with the parchment paper the long way; I agree with Dyann that it gives you more cake and looks more like a log. Wrap a large clean dishtowel around it to keep it in shape and cool completely or overnight. It will then be ready for filling. read more …

Print PDF

How important are local cultural centers to urban living? VERY!!!

Hafen 2 in Offenbach states of itself:

“Hafen 2 (meaning ‘harbor 2’) is a wild combination of artistic space, petting zoo, concert hall, café, arthouse cinema, meadow, art studio and house club. There is no term of just one word to name it appropriately. For simplicity’s sake we call it “arts center”. Whenever there is time for another title: “interdisciplinary platform”.”

What is the importance of Offenbach in all this?

Offenbach lies across the Main river to the south of Frankfurt and has always been a traditional business location, famous for its leather industry, typography, printing machines and its renowned school of design HfG Offenbach around which has gathered a cluster of graphic and industrial designs companies along with handicraft makers and traditional artists.

Linda Hoekstra, a Dutch expat with an engaging smile, energy for three, and a sense of upholding traditional skills to find a more fulfilling simplicity in life, has always loved going there especially with her son and believes that Hafen 2 is a cause worth supporting. She is a true inspiration when it comes to giving back to one’s community.

A few years ago when the city decided that the Hafen 2 was in the way of urban development and needed to be torn down or moved, Linda spontaneously organized three flea markets for children’s clothes and toys donating the proceeds from the booth rental to the Hafen 2 fundraising. Being a handicraft person herself she then decided to organize the first Homemade Fair (the poster was graphically designed by Linda’s sister Frie Hoekstra) to sell hand made things as Christmas and holiday gifts while giving small local designers, artists and handicraft makers the opportunity to show and sell their wares. Linda and her two helpers Eva Kirchhoff and

Heike Hamman did an amazing job and 35 booths presented and sold their handmade products to a total of 1000 visitors on Saturday 24 November 2012.

Following the spirit of Hafen 2 to incorporate all family members in their activities, helpers offered arts and crafts to the children showing them how to make cloth card collages and dolls with paper, pencils and cloth scraps, and the afternoon ended around the campfire where the children baked homemade stick bread. Hafen 2 has now raised all the money needed – with the help of its generous private and corporate donators, the buildings are finished and the move should take place next year.

So now that I have covered all the background, I’m sure you want to know what was offered and by whom. Here is the list of those I spoke to. If someone wasn’t included please contact me with your link and I will gladly add you to the list – you may also send a picture of yourself and your wares at the fair if you would like.

Amelie Persson – a Swedish-German illustrator – whose work combines local inspiration such as her Frankfurt poster but also artistic combinations of designelements – she also participated in the wonderful Hoechster Design Parcours another unusual artist project to show local artistry while enlivening empty shops in Hoechst. Her next stop is at the Advent Event on Dec. 14 & 21^st at the Basis Atelierhaus in the Elbestrasse in Frankfurt with many local designers, artists, musicians and traditional snacks.

Antje Parra Mora the talented graphic and textile designer behind TRENDgschick.com presented her apparel decorated with Frankfurt and other industrial design motives on high quality textiles – see her online shop or visit her and the three other artists in the atelier shop 3punktlieb near Luisenplatz in Frankfurt. Her Frankfurt skyline scarf was my favorite.

I particularly loved the beautiful gift cards and gift tags that Gisela Adam makes based on Frankfurt and Hesse motives – here is a picture -too bad she doesn’t have a website yet.

It a family affair in the home of Sandra Weber – supported by her husband Carsten – displayed the jewelry she makes but also advertised for the poems she writes on request in German for special birthdays, company events etc. A woman of many talents.

Lots of felt work could be found in all creative shapes and sizes such as jewelry, dolls, toy animals, slipper, hats, plantholders by such artistic companies as Nieswurz Design and Kerstin Nieswandt.

Goldstückchen33 offered some very orginal objects for sales including Frankfurt dolls each named after a district in Frankfurt  fun and self-irony are always important for an urban metropolis.

Katrin Kurz – an Offenbach artist presented paper and book-binding work and ideas from her atelier kurz’waren

Freindly Maha Schuman’s from Habibi Productions wares combine traditional elements such as the German „breakfast board“ with local motives and handmade delicious Grüner Sosse Pesto – a new take on a traditional Frankfurt speciality and exotic salt mixtures – not only good for your palate but also to smell and heighten your mood. She can be found at the Christmas market in Obertshausen on 15 & 16 December from 3-8 pm.

Sandra Eckert offered pretty packaging and a lovely bag of mobile Advent. Other goodie bags  include instant wellness or a mobile birthday cake and make great gifts. She uses Stampin Up and is also available as a demonstrator.

The Offenbacher Atelier für Fotokunst – has „X-Mas Shopping Art to go!“ with a wonderful mix of images and words on unsual objects.They are selling their wares directly our of their studios on all 4 Adent Saturdays from 2-7 pm.

Strandperle – Anke Kratz, a local jewelery artist offer gold, silver and pearl jewelry of her own design direct in her atelier in Offenbach. Join her in the atelier on Sat. 8 Dec 2012 from 11 am – 6 pm where she will also be offerng some Christmas punch to visitors.

The natural-healer and alternative practioner Jutta von Recum offered Enerqy QI soup mixtures and their recipe for strengthening one’s energy and health during the cold winter months,while her daughter sold homemade jams and bread.

Petra Buß famous for her Beany Bags “created live” at the Homemade Fair continuing to knit her lovely scarves and loops creations while tending to her booth.

Christine Fiebig – showed her beautiful illustrations that are made for a multitude of media from paper to ceramics and textiles.

Allerlei bei Katy - presented hand-sewn products of all sorts – she also creates to order.

Keep it wild! – Handcrafted in Frankfurt – with Wild Candy bullet jewelry – made with used bullets from 100% sport-only shooting.

The newly founded #1 Jeans at www.no1jeans.com which can recycle and redesign your jeans exactly to your liking with quirky sewingpatterns in all colors – presented their talent live on stage with sewing machine and famous #1 tatoo ink. Follow them on Facebook or simply give them a try! I did.

Outside Daniela Stein’s popcorn truck from www.poptruck.de displayed the Hommade Fair title and sold different sizes of freshly-made popcorn. They can be rented for a great 2-hour price starting at 60 € for your birthday, company or private event – the offer includes your text in lights and 50 small bags of popcorn – you can’t go wrong with this great combination.

The Hafen 2 Café was open serving cake, coffee, Flammkuchen und other delicious homemade snacks and goodies. It remains so throughout the winter making it a cozy place to spend the afternoon along the Main river.

I am looking forward to going there more often as I discovered Hafen 2 and what they have to offer for the first time. Lounging outside, outdoor films and concerts in this small oasis of culture and artistry.

Thank you Homemade Fair for a inspiring and beneficial event that all involved greatly enjoyed!

 

Print PDF

My dear foodie friend Emiko Davies and her wonderful husband Marco are having a baby! Yup, a little girl and very soon, just around Christmas time. Today her other dear foodie friends throughout Europe: Giulia from Tuscany, Regula from Belgium, Zita from Hungary, Valeria from Venice lives in London, Sarka from the Czech Republic also in London, Benedetta from Milan, Rosella from Rome and myself, Karin a US expat in Germany are giving Emiko a virtual baby shower – all the way to Australia.

We giggly international girlfriends have gotten together (via email) and plotted for months and weeks what we would make for Emiko’s Virtual Baby Shower – EVBS – et voila – it is now here!!

Waiting for a baby to arrive in the last few weeks is not an easy time. You are often impatient (your feet hurt and you can’t tie your shoes mostly because you haven’t seen your feet for months now but you sure feel they are still there). Lots of family and acquaintances, yes even the people in line at the supermarket or the baker’s want to know: when are you due? While asking they are eyeing you like your baby might pop out any moment.
Yes all this is part of becoming a mother. And it ain’t all easy.

But that’s what your girlfriends are for. They will ooohhh and aaaahhh over little pink bibs and socks, rub your feet when they are sore, get you another pillow, a blanket or a cup of tea. Tell you to lie down or get up, they will hug, cuddle and kiss you when you think you look like an ugly duck and they will love every curve and bulge your blooming child has added.
You are simply glorious to them like a swan!
But alas, we can’t all be there to do just that and Skype helps but the big live conference is often hampered by time zones. So we decided that a Virtual Baby Shower is the perfect way to let you know that we are all here!
Thinking of you, cooking for you, rooting for you, soothing and comforting you when you need it.

I have decided to bring along Manu’s Menu’s Flourless Chocolate Cake with Pears (recipe in the link) – in my eyes the ultimate Poire Belle Hélène in cake form – pears, chocolate and almonds (minus the ice-cream). Poires or pears always remind me of pregnant women as theirs shapes are often similar.  They are a little lopsided when their bellies are so big with the baby turning this way and that. And somewhat topsy turvy just like when you are trying to make pears stand up for a photo.

 I think pregnant women and pears are gorgeous. They remind me of Helena of Troy the most famous of beautiful women – daughter of Gods, born in an eggshell after her mother Leda mated with a swan – also an elegant symbol of beauty.
This is a copy by Cesare da Sesto (1477-1523) after the lost painting by Leonardo da Vinci.

So I am making Manuela’s perfect cake aka Poires Belle Hélène Cake for you Emiko to celebrate your motherly beauty, this cake is tasty, elegant and satisfying, liking putting your feet up. You can find all the things the others are bringing in the links that follow.
And a few parenting remarks for you and Marco at the bottom of this post – so to say my little words of wisdom from 16 years of parenting experience.

But now let Emiko’s Virtual Baby Shower begin!! Happy baby shower Emiko!!

* Giulia: Birthday Sponge Cake

* Regula: Cobnut Brandy

* Jasmine: Cookies Frollini di Riso

* Zita: Vegan Pumpkin Chocolate Chip Cookies

* Karin: Flourless Chocolate Cake with Pears

* Sarka: Savory Mini Tartlets

* Rosella: Soft Cheesecake

* Valeria: Gingerbread Banana Muffins

Here is a picture of the wonderful things I was given or that were made to welcome my son Jasper who will soon be 16 years old. My sister embroidered a quilted blanket with animal ABC’s and Jasper’s name. I knit the white baby blanket while I was pregnant. My brother gave Leo the lion (Jasper is a Leo) and a silber Tiffany’s rattle. The bow-tied bear is Fuzzy the bear Ludger bought for his son since each son needs a bear – he searched high and low for months on both sides of the Atlantic to find the perfect one. My Mom sewed a floor play blanket with the chickens on it. Included is also the one maternity dress (red with white flowers) I also wore and in which I brought Jasper home for the first time. It is the only one I saved and it fills me with joy for you and Marco when I see it there next to Jasper baby brush and his very last pacifier.

I got very sentimental seeking and gathering these so fond memories I am sharing with you. They are as precious as each moment with your child and you should savor them like the most delicious of cakes, as they are fleeting and our children grow up so fast.

But now for a more joyous ending:

Remember you will some day soon again look like this and you will both suffer from the thing in the middle picture and some days everything will be as light as a feather!

 

 

…and one day when you are old and have grandchildren, you will look back and you won’t have wanted to miss a single second of what you had – and you will laugh together when you remember that you created this wonderful child that you are bringing into the world!

Great big hugs to you both!
Karin 

 

Print PDF

We arrived in proud, exuberant and history-filled Siena in the dark and the pouring rain!

But nothing could stop the allure of the city and its legends pulling us out into its lanes and piazzas. It called to us, beckoned with its mystery and atmosphere, and we followed.

We wound through the glistening cobblestone lanes and alleys, up and down stairs, in and out of Piazzas, in front and behind churches, avoiding puddles and dangerously held umbrellas. The obligatory first caffè at the bar of Caffee Nannini hit the spot and gave us the courage to slosh on.

 

And then we stood in the Piazza del Campo; right smack in the middle. Pivoting 360° to soak up the sounds and vastness of this historic square. I closed my eyes and saw visions of the Palio di Siena, heard the horses’ hooves and their nervous snorts, saw the colors of the contrade, the people leaning from balconies and filling the square, waving flags and cheering for their wards. I took a deep breath and then… I was just standing in the Piazza del Campo and I was soaked.

Deciding to take a quick look at the Cathedral before finding a place to eat dinner and warm up we passed into Piazza Postierla where a lighted subterranean store La Posteriela caught our eye through the endless raindrops. We hurried over to look inside and it was filled with wonders of the best Tuscan kind: vino, olivo, salumi, fromaggi my favorite pecorino from Pienza.

I let out a happy sigh of pleasure, turned to my companion and asked: hotel picnic?

The smile on his face gave me the answer I needed.The wonderful owner, herself from Pienza, pilled high our Panini with the best cheeses and meats Tuscany has to offer. A small bottle of local red wine, uncorked for our ease and a lovely package of biscotti, made our “meal on feet” complete. Packaged lovingly by the Signora against the rain, we set off, walked to the Piazza del Duomo, once around the Cathedral of Santa Maria and headed back to our hotel room, to our warm and dry double bed. Turning up our wet noses at the 3-star temples of glorious and pricey Siena food, our little mobile meal cost 12,50 €. The Panini was amazing, the tastes exploding on our tongue, so simple, so full of flavor and so comforting. The wine went perfectly with it earthy, heavy, heady. A few almond biscotti to end on a sweet note and we drifted off to sleep with dreams of Siena in our heads, excited to discover the city by light the next day.

We rose early and the sun was actually up, the rain clouds were sweeping away and the day looked promising. Wanting to beat the crowds to have an undisturbed little jaunt before breakfast, we put on clean dry clothes and headed out. School kids were at the bus stops, workers and salesgirls in the cafés having a cappuccino and a paste.
We stepped up to the counter with the locals for our own calazione and then out the door into early morning Siena. 
The shops were still closed, people were washing the storefronts and the stoops, on the Piazza del Campo the tables were being cleaned and set with linen, cutlery and glasses, delivery trucks were unloading their wares at every corner. I felt a sense of well-being to be sharing part of their daily routine. Their unhurried chats and laughter, their pride in doing things just right, the comfort of still having a quiet thought before the rush or tourist groups and guides.

We took the same route as the night before, taking similar pictures for comparison, reveling in the details that could now be even better seen, but still sensing the excitement and mystery of the previous evening. Inspired and hungry we returned to the hotel for real breakfast and to pack our bags.

That accomplished, our third Siena outing took us into the Cathedral, a place of awe and wonder. The black and white marble stripes of the bell tower, representing the symbolic colors of Siena, linked to black and white horses of the legendary city’s founders, Senius and Aschius.

Its size, its intricacy, its mix of styles and ages, leave you with a sense of grandness that instills in you the awe that simple people must have felt centuries ago when faced with the glories of the Church. Heaven, hell, purgatory, damnation, idolization, sin and virtue, it was and is all there.
The Cathedral holds spectacular artwork, sculpture, mosaic marble floors and fabulously carved columns.

Our favorite part of the Cathedral is the Piccolomini Library with its magnificent frescoes by Pintoricchio, commissioned in 1492 (as Columbus sailed the ocean blue) by Francesco Cardinal Piccolomini Todeschini who later became Pope Pius III. Built to house the books of his uncle Pope Pius II, the frescoes depict the picturesque life of the pilgrim and scholar in colorful detail.
We sat for a long time on the marbles benches surrounding the room to marvel at its details and “drink in” the brightness of its unfading colors.

[Show as slideshow]

Not wanting to pay a further 6 € each to climb the tower we leave the Cathedral to inspect its outer architecture. We then continue our wanderings up and down the lanes, alleys and stairs of Siena, always looking up to catch a glimpse or a picture or a symbol of the contrade, displayed on little tiles or sculptured reliefs, Siena is a city where a lot of secrets can be found by looking up.

A search for a late lunch before we must leave the city to fly out of Florence, takes us past countless restaurants filled with tourists, all displaying very similar menus at very similar tourist prices. Having already been “ripped off” in the attractive tourist trap of the Antica Pizzicheria Chigiana in the Via di Citta, where 4 slices of Chingiale (wild boar) salami to take home cost us 13,40 € at 50 € a kilo (more than our entire picnic the night before) we should have noted that there are no price signs on most of the produce sold in this charmingly pretty “gold mine”, we are looking for something more authentic.

Somewhat discouraged we continued on and in the Via dei Rossi 76, the Osteria Le Sorelline catches our eye. There, Italian people were lined up to buy their lunch and eat it at the counter. Selecting one course at a time to keep it warm from the display of what the Chef has to offer that day. The food arrives freshly cooked directly from the kitchen behind the counter. No tourist in sight, local people in their business suits were standing next to manual laborers and housewives on their way back from shopping. Yes this was the place we wanted to eat in, and we did. The Osteria downstairs was full which was fine with us, the counters along the walls would do just fine. Whatever dish ran out was replaced with something else equally delicious, each person having the charming sisters behind the display counter place exactly what they felt like eating on their plates. Here or take away? With sauce or without, with rice or polenta, cacio e pepe pasta, meat or vegetables, the smells were heavenly and everything was delightfully fresh and homemade. The plates get popped into the microwave to make sure they are warm when you eat them. And at 17 € including beverages: Perfetto! 

This delicious stand up meal dotted the i on our 24 hour visit to Siena. We hope to return with much more time to discover more wonders both inside the museums and churches and in the little food places we find per chance!

Siena – Ti voglio molto bene.

 

Print PDF

Often when I can’t go to sleep after any exciting day, I write my blog posts or letters in my head. I compose and think of the words that inspired me about the event or the problem to be solved.
When I was recently thinking about what words came to my mind when I thought of my LentiLab experience, they were the words: passion, family, tradition, spices and delicious slowly cooked ham.
And the excitement of being invited, of receiving a package from Italy with the most wonderful gifts, so simple and so personal: a poster of the LentiLab experience and there at the bottom, printed directly on the poster was my name: Karin!

Wow LentiLab was inviting me at the Salone del Gusto to cook in their studio and to be part of the LentiLab experience. I was thrilled and felt it was a great honor for such an small food blogger!

Today, as I was reviewing my pictures of my LentiLab experience and framing my poster as my husband is so proud of me he wants to hang it on the wall next to the kitchen where he feels it belongs, I saw the cameo picture of Lenti founder Attilio Lenti surrounded on the left and the right by the words passione and famiglia. Yes family and passion that is truly the secret behind Lenti&Lode ham because they live it and not just market it.

The many steps, the spices, the Marsala, the marinating and the slow cooking still done today as in its beginnings, just as the livestock used are still raised on the hillsides of Piedmont.

As stated on the individualized invitation, the LentiLab is a laboratory designed to convey the quality of the Lenti&Lode products and the passion of the company.

Print PDF

The Salone del Gusto taking place yearly in Turin is a highlight for every gourmet, gourmand and all those who simply love good food and good drink. But it is not just about schlemming it is most importantly the platform founded by Slow Food in 1996 to better present their visions, philosophy and missions to the world and which among other events and publications has helped this non-profit member-supported association grow to over 100,000 members worldwide joined in 1,300 local chapters called convivia along with a network of 2000 food communities producing small-scale sustainable quality food.

You can find more details on Slow Food’s visions, missions projects and how to get involved on their website.

Next to the produce by the exhibitors and Slow Food Education, the Salone del Gusto and Terra Madre Conferences are an opportunity to talk about experiences, to open up the debate on how responsible eating habits can improve our health and that of the planet’s and call into question the distortions and paradoxes of large-scale production and distribution systems.

The conference I chose to visit was “The Africans’ Africa” under the category Youth & Developmen. It was fascinating to hear about the different projects and efforts along with the hopes and frustrations on African soil. It was a revelation to me and an inspiration to do more for the movement. I also throughly enjoyed visiting the typical African Garden which was set up at the Salone. You can see pictures of it and some African exhisbitors and their products here:

This conference had the great honor to be opened by the Slow Food movement founder Carlo Petrini.

I have chosen to write-up the conference in form of minutes because I want to let you “hear” what each African country present both on the podium and in the public had to say. The statements given have been abbreviated and condensed by me for easier reading but I have not added to their content.

To find out more about the „A Thousand Gardens in Africa“ project mentioned during the conference which Slow Food launched in 2010 under the Slow Food Foundation for Biodiversity and donate please find information here.

Our see the YouTube video here:

Minutes of the SlowFood conference: “The African’s Africa”
at Salone del Gusto Turin, October 25 2012
Category: Youth and development
Chaired by John Kariuki, Slow Food International Vice President

Stipulation: “The world knows it only for conflicts, droughts and famines. But Africa is a wealthy continent, rich in forest, water, fertile lands and precious minerals; rich in cultures and languages and traditions, rich in youth, creativity, energy and potentials. Young Africans will describe challenges, projects, gastronomy and their ability to combine new technologies with traditional knowledge.”

Opening words by Carlo Petrini (original Founder of the Slow Food movement in 1986):

• Slow food will be decisive in working together with Africa
• One of the biggest challenges is the so-called neocolonialism: land-grabbing
• Africa must take the initiative itself and Europe must give back as Europe has always stolen from Africa. That is why help is the wrong word – restitution is the proper word. An obligation to give back BUT only young Africans can change Africa
• In Slow Food’s opinion Slow Food Africa is growing into an austere anarchy
• Gardens such as the thousand gardens of Africa can be implemented but the steering wheel must remain in African hands.
• African youths are the future with African Slow Food gardens with regional products and cultures

Opening words Conference Chairman Jon Kiriuki, Slow Food International Vice President

• Africa is the richest continents and Africans are lucky to live there
• Africa must stop sending its resources out of Africa
• If Africa stops this then it has enough food to feed its people
• African countries must unite against land-grabbing
• The governments have it in their hands
• Advocacy and community empowerment are the answer
  read more …

Print PDF