Duvel

I do not get it …

Salt & sugar cured and cooked ham ...

Pizza & Movie night, full family edition … Thanks to my parents visit I could make four pizzas tonight 🤗 Salami, sweet ham and mushrooms (aka Speziale in pretty much every pizzeria in Germany, although I‘d rather call it Standard) … My fathers request: fresh spinach & blue cheese (here: Saint Agur) … My moms (and my wifes, too) request: tuna & onions … And the „leftover pie“: grilled meatballs, onions, goat cheese and mushrooms … All enjoyed while starting to watch the new Disneys Peter Pan & Wendy. After 15 min we unanimously decided to stop the movie and watch the 1953 classic instead. I do like that Tinker Bell. No complaints 🥳

Thanks … although I probably selfishly enjoyed it as much as him ☺️

With my parents visiting, I do stray a bit from my usual weekend routine: My father asked if we could have “that breakfast we had in Dublin” (many years ago). Had to improvise a bit, but … Made him happy 🤗

I don’t understand where you take the 1 Tbs = 2 tsp equivalent from. From what I see (at least on the left glass), it says 1 Tbs = 4 tsp (the “one”being on the very left). From there it counts up. So only the first Tbs is divided into 4 tsp. The little “2” on the right side of the bracket reads - with the “one” above as “1/2” to me, which in turn is 2 tsp … I think one could easily verify by filling water up to the different measures and weight the whole thing …

For me, the Seville one was ok-ish. The flavor is there, but subtle. But truth to be told: Orange flavor doesn’t work for me in G&T, so it didn’t really had a chance to win me over. The Rangpur lime one is by far the most popular one in Germany, but for me the lime flavor was a tad too artificial. That might change at higher dilution, but I prefer my G&Ts on the strong side, so … The Malacca, however, hit the right spot. Crisp lemon flavor, with the herbal notes just a little upped to balance it out. Quite harmonious. Put a slice of lemon and a sprig of rosemary and it makes a great G&T.

My parents decided to come over the weekend, much to the delight of little one (and us, of course). When I asked them what they would like to eat, as usual they said Abendbrot (bread & cold cuts). So … made a focaccia & a mixed rye … Plus cheeses, cold cuts, otger snacks and some fresh Mett my father brought from my hometown. Fresh bread and Mett - cannot get better than this ! Happy evening 🤗

In this context, the answer might be Lüttje Lage* or at least some Doppelkorn before their shift … —- Sorry, link only in German. Please use Google translate …

It’s Wimbledon, so you usually need this …

If it comes in the right preparation and with the proper accompaniments …

BYOB - Build your own Brötchen ☺️ Brötchen selection … Leberkäse or Frikadelle … Stuff to add - caramelized onions, egg, cheese, aioli, pickles … My version 🤗

At least in Germany this is considered to be a different plant … Me too, no argument there …

But then he has to give her a fighting chance - kale needs to be boiled into submission with copious amounts of pork products … not served as a salad. And again: all the food options in the world and kale salad 😱

Served warm ..?! Sounds like a challenge to the gastrointestinal system …

Soooo … from someone who can expertly cook anything, he requests kale salad ?!

Larger diameter, cold starting material, very high heat ?

I say brisket burger …

That is - by the way - also the life of a chemistry PhD student 🥳

Stir fried chicken with mushrooms, cabbage & leeks, augmented by some dollops of chili crisp …

Sandwich dinner: grilled pork collar, fresh mozzarella, tomato, pickles and caramelized onions on a rye loaf with seeds …

That looks lovely - could you elaborate on the preparation ?

Yeah … a fresh food blog - thank you 🥳

Or maybe she used secretly this ...

Thank you for outlining the process. I usually go the other way, taking the juices and adding just a bit of water to loosen all the scraps, then thicken everything with either roux or some starch. Hence my surprise that you got all that gravy from one bird. But your method sounds good (and yields more gravy), so I‘ll give it a go next time 🤗