Cliff & Sarahoften use strange combinations of different languages or make up their own words when nothing “real” seems to fit.
Posted Old Stuff
December 2013 M T W T F S S « Nov 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
Tag Archives: grub
I think our oven is on its last legs. Things just aren’t baking or roasting right. This is especially unfortunate, as we’re moving into prime roasty/bakey season. So, our go-to plan for brussels sprouts (olive oil, salt, pepper, roast) is … Continue reading
At the Donaumarkt on Saturday we spotted fresh baby spinach for sale. We didn’t know quite what was going to happen with it, but we knew it’s not there all the time and the odds were not good we’d see … Continue reading
I made a lot of pumpkin purée last fall, which took up residence in the freezer. In an effort to continue the meat detox from our KC trip and clear out some of the longer-term freezer occupants, finally got to … Continue reading
This is another one of those “bread” (i.e., banana-, pumpkin-, zucchini-) recipes your German colleagues are going to love, but declare a cake.
Sarah found this recipe a few days ago, and we’ve been drooling about it ever since. We don’t have two round 10-inch cast iron skillets, but we do have a 10.5-inch squarish one. Since the recipe is intended for 2 … Continue reading
My sister and I visited my parents for the weekend in rural Michigan about a year ago. One afternoon while it was time for a snack, they said “You guys need to try this, but we’re not telling you what … Continue reading
It’s kinda redonkulous how easy this recipe is. We first made it at our cooking course a few months ago. 500 g yogurt half a cucumber salt pepper ground cumin Grate the cucumber. Drain out most/all the liquid. Mix in … Continue reading
The strawberries have been calling to us. Yesterday at the Donaumarkt we heeded their summons. We picked up a kilo (2 × 500 g Schalen, which I guess are about a pint each). It’s been so dang hot around here … Continue reading
Here’re the results of our experiments with the basic no-knead pizza dough.