Basques And Spaniards

us up here in -

waffles and baked again, we also have the harbor is still winter for a while, so it was again warm packing ...

okay with this wonderful winter weather, I could not really be in there ...

but after a week no-time-to-sew, I had beautiful weather today, despite more pleasurable to sew ...

and I've sewn myself a wrap skirt with velcro closures (for the pretty with the bändelchen work for me somehow not). I did not cut directly to me :-) just have to put darts and losgerattert - worked!

a simple neck-grade hose was still to come as the next cold snap intended :-)

still from a wonderful winter woolen, but already in spring, flowers :-)

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red plus blue is the same?

Well, what do you think now? Teaching content first grade, third day, if not preschool or even kindergarten? This is the right day, you might think that no one would expect so soon. 14 months 180 degrees and not just the level stumbles awkwardly, no, it will literally run and jump into the Tiiiiiiiiiiiiefeeeeeeeeeeee


So honestly, that's not now you serious? Well? Well? Well, Can happen. The truth is that the question formulated in the title no means outlines the simple theory of colors, but once again the language differences north / south, as they rise up every now and again to the surface of the food blog world and the all-important question "Who is right?" raises. Not that I necessarily would have to be right, ne stalemate would be perfectly acceptable for me: o) That

cabbage / cabbage white, although light green Strictly speaking, is recognized nationwide apparently. With his dark brother, however Goes Again. The 180 ° NL South insists firmly that this is blue herb, whereas for me only the name cabbage comes into question (which means our cock of the walk to I know now not so sure, but it will tell us safe).
If you are in any case the color squares above looks and sometimes gaaaaanz honest, then you will come to the conclusion that neither the left-staining (= RED) nor the mean (= BLUE) like cabbage, but the far right box similar to the most of the color of the vegetables. Habbich habbich right or right? Oh, I wanted to not necessarily ... Does this look like science
now to the only conclusion that we all have in common color blind? Not red-green, but rather red and blue? Or was discovered in the red-blue cabbage perhaps long before the name Violet? Or we are even in German Space just agree that Purple cabbage or purple cabbage listen to just crazy? Yes, I think, because of the rub, the Made in the coal ...

And after Scherlock has Suse by ingenuity, expertise and exceptional powers of deduction again solved a particularly difficult case, we can frankly go straight to the recipe:


red cabbage and ginger strudel

planned it was originally composed with a slice of smoked duck breast and a glazed chestnuts as a greeting from the kitchen for four people, from a sudden lack of participants, we have the whirlpool for two as a side dish plastered. And that was a good thing, because the combination of red cabbage and ginger with the sweetness of the dates so delicious that I had my part, really very reluctant to share with other people.

120 g red cabbage, really finely sliced
1 small clove garlic, finely chopped
two dates, in small cubes gescnitten
a hazelnut-sized piece fresh ginger
2 tsp sugar
Olive Oil
1 shot of old balsamic
salt, pepper
strudel or phyllo dough (three layers) Sauté garlic


melted butter, dates and ginger in hot oil, not to gently sprinkle, sugar, and then the short weiterbruzzeln Stir in cabbage. Deglaze with balsamic vinegar and a little water and then cook until al dente. There should be no more liquid may be present.
Brush dough with melted butter, spread the cooled mass at the lower end, and all roll up into a thin vortex. Once again, brush with butter and bake about 20 minutes at 200 ° C.

The combination of ginger, red cabbage and dates is remarkably fine. The ginger gives the typical flavor a little sharp and a natural sweetness of the dates.
gabs for any given a small, tender leg of duck, which was spiced up with the boiling of Arthur's daughter recently advertised, really brilliant glaze after Siebeck.

PS: And who would have thought that the plunging into the deep level is just on a bungee rope and back again without any problems, is where it belongs? : O)

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must be very colorful it!

Lanyards, pacifier chains, leashes (for large dogs, of course :-), all purpose trailers - are versatile these colorful parts :-)

is there elia invited to a boys-birthday's can be cool

as cool as the four here - elia (far right ) was in glorious weather today snowboard school race-

so how the time flies!! that was on his second ski-school race years with 3 1 / 2 - 4 years ago was that!!

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day!

Do not disturb yourself from me, I just look at me here. Am new to the 180 ° NL South. One wants to see times for which there was so much abrackert all day.
Yeah, but. Very nice. But if you were job far better themselves I really sleep, then it would have here but a completely different level! A real highlight, so to speak ... Oh. Let this


I do in the way light. Light management, so to speak. Currently the only way for pleasant kitchen's ambience. But if you ask me, this is only a matter of time before I graduate to dinner Photo grip. I come from that is a very exquisite Laden.

Actually that's an outrage. The guy there, the new Mitblogger. Swing great speeches can not even deal with the editor, but is announced with great Traraa and gets even applause from the audience. And I, who makes the hard work in the background and talk just everything is so easy going, has me in through the back door sneak. So much for appreciation! I wish there could be things ...

calls the boss! I have to slowly again.

Menno! Now I have collected NEN order. Where I'm already here, says the boss.

So I say thank you so much to all who have given the beloved 180 ° Blog Award and awarded almost. The Andreas von Kochsamkeit , of Fritz von Fritz , the Linda cooks with her bistro , Women Kampi, the Guadeloupe easy Andrea and kitchen roach . Hopefully I forgot no one else I need to ask again for days in the corner and be ashamed.

And what did I really?

Oh, now the boss look bad. I want to say that there is an equal roast beef with Röstzwiebelsud, a frothy hollandaise and potatoes and then make me completely fix from the field.

Well then! Have a nice day!

roast beef with Röstzwiebelsud and Hollandaise

1kg roast beef

2 teaspoon mustard

Preheat oven to 180 ° O / U heat. Roast beef with salt and pepper in butter briefly sauté. Then coat it with the mustard and minutes per inch of meat thickness 10th in the oven. then wrapped in aluminum foil 5 min. let them rest.

Röstzwiebelsud (by Harald trunk)

150g onions, sliced into thin strips

1 small potato, thinly sliced

30 g celery, finely diced 1 pinch finely diced

Garlic

½ tsp medium hot mustard

4 cl Cognac

500ml chicken stock

¼ tsp cumin

1 sprig thyme

cold butter for mounting

onions, potatoes and celery in oil over medium heat, fry slowly until golden brown. Add the garlic and mustard and pour in the cognac. Pour in the stock and insert the spices. 20 min. simmer can happen, and something boil. bind before serving butter with flour.

Hollandaise as here, only without the lemon juice, it must be pressed two cloves of garlic in the sauce short pull.

roast beef cut into thin slices and pour with the two sauces. It fits wonderfully a potato gratin.

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lusitch

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kamsnaps thank ... (Ugh, has since once again smuggled onto a small thread-image - eieiei ..) make buttons really fun :-))

this cat basket is 2m high and mix rolls around in it sometimes that we think it is NOW ....

but it's just a cat - which is not so easy :-)

pink is yes not really my color, but this place komi but very nice :-) I've made a simple (not including 1 x wrap, pure slip special just for like a turtleneck sweater-) neck-Schluuch

the pimpicuffs-stick file is really really fun!

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KirschKern-pillows are great, but IN are "Sports Pillow" (as she called elia) :-)

elia from needs and sprot to after such a cushion - hot or cold - and he soon on a hockey team-mates (No. 24) is invited to the birthday, that's a very fitting gift, right?

the jeans-Appli had, of course, in the washing machine and dryer with it the desired effect is there :-)

oh I'm looking forward again to the drumrum the grains :-)))

yes and then I was blown away elia: Monday morning he had a day off and wanted SEWING (Juhui because I let it be equal to all and are) and thanks to the great kamsnaps he has two bracelets made for friends and two money bags (the bigger he then presented at noon quite proud of the dad). natürilch I gave him a helping bissl, but thanks to the farbenmix-slip tape the ribbon and thus could not make the most elia itself.

Sunday afternoon had lunch every junior snowboard course. weather was great, snowboard-teacher divine, snow was awesome and there is very little child in the exchange rate (between 2 and 5 - every day a bissl anders)

and not that you now think it was somewhere high up on a mountain - nothing there, that IN davos. we have-as you can see, nor a snow bissl :-)))

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such a nice visit

yesterday I had substance-house delivery service from dear atelier-tanja . she gave me soo beautiful fabrics once brought across Switzerland. I can not wait until I have almost waschtag time and then sewn to the fabric.

have met gossip with her and her husband in the now-already-famous coffee. First of course was only about fabric, sewing and talking and blogging has to endure her patient hubby bravely about himself :-) but unfortunately we had to get out too early because there-otherwise there is the NIE a closed society, the whole coffee had booked: -0!

but okay, make that would be clearly much too short and we have been summarily to our home and still have a aperol twittered in a comfortable round - was also delicious :-) and the time sped the only way then ...

is always a huge zest for love when people make their way up here "find" and spend some nice days in the winter sun :-)

And the way the story of the day:

last night I get a very sweet mail from a cb from g. (from the Bernese region) with a question about my kamsnaps. I write her back then that just atelier-grad Tanya was here and she writes me back then they know Tanya and her husband personally because she lived nearby. is not the hammer ????????? I mean, Switzerland is already small, so small??

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a small gift

visit for today's (just hope it has road access and no www zuuuuuuuufällig is also on my blog

so I can not imagine that will be comfortable ...

again "bags for the bag"

to my new label I am very fond of - the color combo!

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I have ran again tomorrow ...

woman really should not stop at half past ten in the evening to try to transform their blog - which may indeed be nothing!
I leave it but right now times and I hope that tomorrow night I'm used to the idea - I have that is now gaaaaaaaaa tired!

have their backgrounds me tips where I find beautiful, and other tools for a beautiful colorful blog?

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fast food everyday from box and bag

"Well, I'm not the kind to kiss and tell ..." Colt Sievers and his Unknown Stuntman inspires me drowsy from the concentration phase. The display of my cell phone is "Lord Suse calls. This fact caused a smile in my face and I sing a pleased "Naa-haa, after work?" in the shell, which over the years in three small points like a little hole High-tech mobile phone is stunted, and today her name so does not do no honor. Previously it was possible a telephone receiver from ordinary degree at least once between the cheek and ear clips, without having to immediately get an appointment with the orthopedic surgeon must.

Oh, Early ... I can still think with a touch of melancholy and concentrate again on the conversation, during which I predict, already, but due to the almost ritual character still from the beginning to the end of registering.

way, it is 17:12 clock on a Monday, Tuesday, Wednesday or Thursday and I'm sitting in my office and enjoy the nerve since been returned forty-five minute rest, which allows me to to get things done within 20 minutes, for which I need in the morning because of the distraction beaten 1.67 hours. Although I confess to the glory of saving my colleagues must show that the deflection can be quite welcome, or even initiates from me, when I'm back on a stupid task brood to which I can motivate myself not so.

"I am now set off" I hear the familiar voice at the other end. 'I do', I think, and say instead, "Fine, I'll do here just yet fast and make me finish something soon also from the field!" I know, "thought he intended, but says" What we eat today? "
Wummmmm even if it is the only logical I may sound contrary to what I have to take a pause in favor of thinking ... the only one a day.

"Ööööhäääääm" I stretch out the period and pondering just thinking quite hard about what lies dormant for so in the refrigerator for a quick meal preparation can be useful. Remains in place? I ask myself and go every square inch of the single-digit cold in the interior thoughts, without of course neither the butter compartment, yet leave out the vegetable drawer. Ouch, because I come from even a few wobbly carrots. 'Näää that will now not make that I have after much of the organic waste bin'.

mustard, cream cheese, farmer's salad ... neee, since no avail ... happy I step on a few fresh vacuum packed sausages ... Brrrrrr the cold. Crap! Only now I realize I'm already mentally penetrated down to the three-star freezer compartment. Mh, I get the not thawed. Resigned, I return to the talks and give up the hope of being able to hit another treat in the form of a remnant of the weekend in the pot.

And then ... inspiration, bright spot and the solution! "So what did you eat?" I translate the ceremony continued and, of course, already know the answer, "Oh ... a trifle!"
Zack, now I still come into play, finish the conversation, klier still a few quick notes, so I definitely like the thankless task can finish tomorrow morning, I threw in my jacket, hurry to the exit, to briefly go back because I left for my phone again and I then finally jump into the car to chug along at least 45 minutes home.

pike in jacket home I'm right in the basement, before the ice on the brakes, open the door and I take a bag and a can. On the way into the kitchen, I pull my jacket from the body welcome the short but very warm greeting to the front of my house Suse Lord arrived with a quick hug and the obligatory "Tachi" and then put two pots on the stove. In the smaller of the contents of the can is melted at a gentle heat, in the Great Zeuch then comes out of the bag once filled the salt water is boiling.

And on a completely normal weekly work we enjoy then about a quarter hour later, even delicious



Blumenkohlagnolotti with saffron

which I had originally made for a menu that had at which the guests to cancel in advance. Fortunately for us ... that day.

Blumenkohlagnolotti
parts for two hungry people

350 g pasta dough

350 g cauliflower into small florets
butter
200 ml vegetable or chicken stock
100 ml cream
salt, white pepper

cauliflower Sauté butter, he may still take a bit of color, then he gets a pleasant sweetness, deglaze with stock and cream and cook until soft. Cauliflower Puree first without liquid, then add liquid, until there is a smooth taste, not too soft mass. Roll out pasta dough
thin teaspoonful to half of the tracks the filling spread on it, one set about it with egg white coated web, press and cut out about 6.5 cm in size.
cook in boiling salted water 5-8 minutes.


saffron

The resulting from the following ingredients, sauce, despite its low fat content of a nice creamy consistency.

2 shallots, finely diced
1 clove garlic, finely diced
1-2 tablespoons butter
a few strands of saffron
50 ml Macvin du Jura, alternatively, a strong white wine with residual sugar
300 ml chicken or vegetable stock
1 shot cream

saffron threads in a little angewärmtem Wine soaked.
shallots and garlic in butter, deglaze with the Macvin reduce, Fond Pour and reducing by half. Saffron threads and add a dash of cream and finely puree. Strain through a sieve and season to taste with salt.

perfect is the full court, if you have a few al dente cooked and sprinkled with finely chopped leek green Blumenkolröschen in sweat and sauce over pasta.

So I've prepared it for the photo plate, an appetizer size.

The portion for dinner was then already much less clear: o)