Swisskaese

Normally I bring the homework with us and we spend 30 minutes to 1 hour a couple times a week working on it. This year we will be back in Japan on August 9 so they will still have plenty of time do it. Especially that first week when we are up at 3:00 with jetlag. Rajio taiso in our area is purely optional (and only for 3 days), almost nobody goes, so I guess they aren't missing much. We are normally back in time for our big neighborhood dontaku, so they get in their yukata wearing there. Neither my husband nor I are fireworks fans so we never go to see them... ← Can you please explain all of the Japanese words you mentioned in the paragraph above. I am not familiar with any of them.

Yes, you can find them all over England in some shape or form. But they originated in Cornwall. The earliest mention of the pasty was around 1100.

I have had this recipe for several years, but I have yet to make it. I also went to Cornwall and had the best pasty I have ever had in a small pasty shop in St. Ives. Cornish Pasties

I have never heard of nor seen a purple cauliflower. Where do they come from? Do they taste any different?

Cleveland food sounds delicious. I like pierogi and the blue ravioli looks delicious. Kris, your kids have really grown since the last blog. They are adorable. Do you feel a bit of culture shock when you visit your parents? I do. The funny thing is that when I took David to the supermarket in Alabama, I was his translator. He wanted to buy salmon and the fish monger (if that's what you want to call him ) didn't understand David and David didn't understand him. It was quite funny. For those of you that don't know, David is originally from England.

It's funny all my friends always ask if there is something I really miss food-wise in the United States and I honestly cannot think of one thing I miss. I don't know why that is. When I go to the States I usually bring back vanilla because it is cheaper there than it is here. Is there some dish that is specifically from Cleveland?

Here are some of the spaetzle threads: Spaetzle Tips Spaetzle I just saw my recipe that I use on this thread. I rest it for 10-15 minutes, not 20-30. I haven't made them in a while.

Daniel, I never put them in ice water. I have a spaetzle form and I scrape the dough over the form, directly into the hot water. Then you can fry or bake it or serve it right away. I let the batter rest for 10-15 minutes before using it. I love it baked with cheese and grilled onions. This is my spaetzle form. I bought it in Schwaebish Hall, where I used to live.

How about Pangea in Atlanta? They have very interesting sandwiches. Is the Colonnade Room still good? It is on 1879 Cheshire Bridge Rd., NE. They had very good and not too expensive southern food. For burgers, you should go to The Vortex, but go to the Little Five Points locations, it is more colorful. I love the Majestic Diner, 1031 Ponce de Leon Ave., for cheap diner food.

Georgio Locatelli has a cake recipe like you are describing: Torta di cioccolata alla Margherita Caster sugar is granulated sugar and icing sugar is powdered sugar.

Shabbat Shalom everyone. Tonight we had: Glen Morangie single malt - pre-dinner drink Red mullet with a mango, lemon, garlic and thyme sauce Roasted baby aubergine and red potatoes Steamed asparagus with a tarragon aioli Carmel Select D Emerald Reisling and Chenin Blanc Grapes, nectarines and kiwis

I would add vanilla bean paste to the cheesecake filling and make the brulee on top. Maybe with a walnut crust.

Here is the link to the Halvah thread and the Halvah cheesecake recipe. Lumas the cheesecake looks delicious. How did it taste? Did you use white chocolate or regular chocolate? Chufi - Your Johannisbeeren dessert looks delicious. I bought a box of them when I was in Germany a week and half ago. I can't get them here in Israel.

The only think I would be concerned with, as a consumer, is breakage. What if the porcelain breaks on the way home and bits get in the pastry/cake? Then I have bought a $50.00 cake or $6.00 pastry that I can't eat.

This is my favorite recipe for Babka. It is moist and delcious.

I realise that most of you sitting in your comfortable homes are finding all of this a bit like a movie, but some of us are sitting near the line of fire and don't find this the least bit humerous. Some of us have family in the countries involved, soldiers in harms way and family sitting in bomb shelters or homeless or even dead. Have a little respect.

There is a fantastic African restaurant in Germany called Farmerhaus. The main chef, Alfred Koska, is German, but his second in command is Quddus Mrida. The website is only in Germany, but the owner's speak English.

I am not sure what the names of the apricots are, but here is a link to apricot varieties that are available in the US: Apricot varieties In Israel, we can get both sour and sweet varieties, but I don't know the names. I will see if I can find out.

You could add a little Baharat or cinnamon.

What night is it on? I will have to try and catch it when I am back in Germany in six weeks.

Try that with barbecued kosher beef; I'll bet it would be good. I hope you aren't up in Tsfat at this time. Stay safe! ← I got a message from her today. She is not in Tsfat.

Shabbat Shalom everyone. I arrived back home this (Friday) morning at 450am from 34 degree weather in Germany. Tapenade made a very nice welcome home Shabbat dinner: Roast Chicken with garlic Roasted roma tomatoes and baby aubergine Persian rice Black cherries Cuvee Speciale from Domaine St. Jean de Villecroze 2002 red wine Please pray for peace. We are ok and my family in Nahariya are ok.

I make a rum cocktail with a half pomegranate juice, half mango juice

You could make Shrak, which is Druze/Bedouin bread. It is bigger and thinner than what you made. Unfortunately, I do not have recipe.

I would put 2 tablespoons in an 8oz glass and fill with water. Put the syrup in first and then add the water.