Sarah organized an evening out at Alte Linde which really hit the spot after closing out the work week. We were looking forward to perhaps exposing the less local people to Alte Linde who haven’t been there before, but in the end it turned out to be all locals or local expatriates who showed up (most were familiar to us but there were a few new faces too). It was a little bumpy at the beginning with the reservation (click that to see our review and get the details) but it worked out in the end.
Tonight we’re scheduled for dinner at some Italian place on the island and we’ve signed up tomorrow for the final game in the tournament. Hope the weather stays as good as it is right now.
P.S. — No hot dogs at the ol’ ballpark, but you can get a Bratwurstsemmel, according to Christina and Rainer. I guess that’s close enough.
Hidden in this mosaic are several pictures of someone you may have seen a lot of this week and/or in 2006 and/or a front man for the Red Hot Chili Peppers. Can you spot them?
OK, seriously, since the World Cup stuff in 2006 it has been bugging the heck out of me to figure out
- who that soccery guy with the terrible haircut is, and
- don’t I know his son from somewhere?
Finally cracked the code this evening.
This post is all about layering.
First, with Fred:
Yesterday at Tammy & Matthias’ house we watched a recent episode of the Daily Show where they called in Fred Schneider of the B52’s to guest voice some segments of the audiobook version of Scott McClellan’s Bush Administration exposé. Then today I stumbled across this excellent mashup involving two bands of yesteryear I rather dig. Take a listen:
Secondly, the recipe
Leek, Sun-dried Tomato and Brie Strata
1 lb. leeks
3 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
5 large eggs
2 1/2 cups milk
1/2 cup freshly grated Parmigiano-Reggiano (we used Grana Padano)
6-8 thick* slices firm white sandwish, Italian, or French bread, preferably one day old (we used a baguette)
12 oil-packed sund-dried tomato halves, drained, patted dry, and quartered
8 ounces (300 g before de-rinding) Brie, rind removed
This first part is for those who don’t yet know their way around leeks and getting the sand out of them. If you’ve done this before, skip to the next paragraph.
Trim root ends from leeks. Trim off darkest green tops. Peel off and discard any wilted or discolored outer leaves. Halve or quarter leeks lengthwise. Rise leeks well under cold water. Place in a bowl and fill with cold water. Repeat process at least twice to remove any sand from between layer, drain and pat dry. Cut into thin slices; yield should be about 4 cups.
Lightly coat a 9-inch (square) baking dish with some butter and set aside. Melt remaining butter in a large skillet over low heat. Add leeks and cook, stirring until tender but not browned, about 10 minutes. Sprinkle with salt to taste and a grinding of pepper, remove from heat and set aside. In a large bowl, whisk eggs until foamy. Whisk in milk until blended. Add Parmy goodness, 1/2 teaspoon salt and a grinding of pepper.
To assemble strata use half of bread slice to make a single layer in prepared baking dish, cutting them, if necessary to fit tightly. Spoon leeks evenly over bread. Distribute sun-dried tomatoes evenly over leeks and top with brie. Use remaining bread slices to make a second layer, once again cutting to fit, if necessary. Pour egg mixture evenly over top of strata, using a spatula to ress on bread so liquid is evenly absorbed. Cover with plastic wrap and refrigerate for at least four hours, or overnight. Preheat over to 350°F. Uncover strata and bake until puffed and browned, about 45 minutes. Serve immediately. Serves 8 to 12*.
This shirt arrived in the mail while I was away on business and last night was the first chance I got to wear it. Sarah and I thlnk it’s really clever, but we really don’t expect the locals to “get it.”
If you want one of your own, you can get it over at shirt.woot.com. I like that they’ve started shipping overseas. If you live in the U.S., and maybe also Canada — I’m not sure — you can get it shipped for free. Note: I bought this shirt when it was part of a competition and thus I got it for $5 cheaper than the current going rate. But even $20 isn’t a bad price, either.
This one gets the record for shortest duration from the point of recognizing the need to delivering a finished product — mostly because we had all the ingredients at home at the ready. We’d had a big jar of peaches sitting around for a long time, with no usage planned. Then reservations at the restaurant for this evening fell through and we scrambled to find another place to eat with only 2 hours notice. We conferred with our fellow diners and decided to head over to their house for dinner (nice of them, right?). And they asked us to bring something sweet.
Crap. 5pm on a Saturday night. You know what pastry shops around here have to offer on Saturdays at five pm? Two things:
- Worse than nothing
But after the success of the Bleu Cheese Crisps (those were super easy too), I whipped open that same cook book looking for something in the desserts section with “Easy” in the title. “Easy Peach Cobbler” — there’s our winner.
1 cup self-rising flour (who buys that? Use 1 cup of regular flour, 1 tsp baking powder, 1/2 tsp salt)
1 cup milk
1 cup granuated sugar
1/2 cup butter
1 big jar of peaches in syrup – the 1 kg size (gross…something like 600 g net weight)
Melt the butter in a 9×13-inch baking dish. Blend flour, milk, and granulated sugar; blend well. pour mixtrue on top of melted margarine. Do not stir. Place undrained can of peaches evenly on top of mixture. Do not mix. Bake at 450°F for 20 minutes. Serves 6.
Perhaps we can get our guinea pig focus group to comment directly, validating my own sense of pride in the practicability of this recipe.
P.S.– If you notice this post disappear later this evening, it means the Easy Peach Cobbler didn’t deliver all that it promised.
I’ve been on business trips to the Frankfurt area before, but this week was the first time I’ve stayed there over night since December 2003 (and back then, I was city-hopping from Regensburg to Würzburg to Babenhausen to Toulouse and back to Detroit).
It was kind of weird, being on the edge of the city, out in those fields, separating Eschborn from Rödelheim. I don’t know what kinds of crops these were — wheat? Some other kind of grass? Either way, it was nice to be able to walk from the hotel to the factory those two days for the training sessions I gave. I get the impression there was not very much else to walk around and do in that area, which is just as well, since the training sessions completely wore me out. That happens to me a lot on overnight business trips; I put in 10 or 12 hour days, always trying to catch up on stuff that would otherwise fill up my inbox…especially if I’m traveling alone.
Here are some pictures of the area: