You betcha! I was wondering before going down there if there would be as many bakeries as in Denmark. There aren't. There are way, way more. I have found at least three chains of bakeries (Rischarf, Müller and Wimmer) that have bakeries all over the place, plus some independent ones, plus every cafe has a selection of bread and cake. The main ( Read more... )

Pain: Expected to go away.
Queasiness: Will probably go away.
Scars: Should fade nicely with time.
Muscle tone: Can be rebuilt once exercise is an option again.
Coldness: This had better well be temporary, or I'm going to be very miffed, and quaryn_dk very sad. I can't just stop being a space heater all of a sudden ( Read more... )

quaryn_dk and I just made a huge bacovegetarian dinner together for the first time in quite a while. Two kinds of potato salad, tomato and basil, lightly marinated cauliflower on a bed of lettuce, followed by a fruit salad, and oatmeal-molasses buns on the rise. Since our company has had to cut down on the fancy lunches, it was extra yummy to get vegetables ( Read more... )

I concocted a whole new dish from scratch on my own today, and it totally worked! I'm so proud! We had some left-over meat sauce, but no lasagna sheets, so I grabbed some whole wheat tortillas from downstairs and used a pie pan instead of a baking pan. For having some more vegetables, I chopped two celery stalks finely (reading "Mastering Knife ( Read more... )

My years of sous-chefing with quaryn_dk are starting to pay off. This weekend, I composed, entirely on my own, a new salad that turned out really yummy. I'm so proud (my food experiments usually go awfullly awry) I just have to share (very rough proportions ( Read more... )

Worlds simplest yet yummiest oatmeal: Boil some water in an appropriate water boiler. In a medium pot, put together some oats (coarse and fine together for a good texture), more salt than you'd think, quaryn_dk's five-spice, and raisins, apple bits or other relevant fruit. When the water is boiling, start heating the pot and add the water, about enough to ( Read more... )

I've been making bread frequently for about 5 1/2 years now, slowly working my way towards how to make better bread. For a long time, my bread has been kinda loose in the crumb, and we'd have to freeze it in halves in order to avoid mold growths before we got through them. Recently, I figured out to start kneading them at a much earlier state, ( Read more... )