As a mother there is an emotional sanctuary that, in my opinion, is unprecedented on all emotional levels. That being the unconditional love a mother feels for her child. This love defies all boundaries of tantrums, embraces pain and sorrow, expels sickness, is joyous at success and finds an answer to any question or problem. I honestly believe a mother would put her hand in the fire for her child without even a second thought.
Well I have to say I got lucky this time. Imagine my surprise at seeing that this month’s Daring Bakers’ challenge was to be gorgeous macarons. If I was poetic enough I would write an Ode to Macarons. That’s how much I am liking making macarons at the moment. It’s probably because of the success I experienced the very first time I made the pistachio lemon cream macarons not too long ago.
Phew! It’s been a pretty intense and exhausting week! Work wise I was a bit confined to the desk, with a few things to plan and do, but was slightly distracted. Away from work I’ve been working on a new photo assignment and really enjoying myself. Hope the Client sees the fun I was having and likes what I am doing.
If you have not heard already let me tell you some exciting news. A brilliant blogger meet is being organized in London this November. The Food Bloggers Connect is the first European Food Bloggers’ Conference and will be taking place on November 28th. It’s going to be a one of a kind event on this continent and trust me many exciting things have been planned. The response so far has been quite enormous. Yes – I plan to be there and look forward to meeting several of my fave blogger buddies and readers. I am hoping to see many of you there so get those tickets to London booked quickly and RSVP the event here.
I had a post and a recipe for you today – something sweet with mirabelles, lemon and poppy seeds – but I am pooped. I’d rather just crash on the sofa and get lost in the world of Jane Austen.
So instead I am sharing a few impressions of my favorite things around me and wish you all a great weekend.
Hugs!
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I was fairly amazed to see that this lovely theme had not been covered by the Monthly Mingle yet. So, I had to take it up - a Monthly Mingle Brunch!
Brunch is one of those favorite pastimes on a late Sunday morning. It's somewhere between breakfast and lunch and while the usual breakfast fare like, eggs, ham, pancakes, sausages are served during this meal one will also find more hearty quiche, tarts, salads and meat dishes too. I love it because I get the best of both worlds!
It’s been a busy week for me. Even though Soeren was away the whole week I had a few photo and writing assignments to complete and used up the “free” time to finish these off. At work things are busy too. As the new semester has started there are a couple of workshops and seminars I am planning for the new PHD students. After the long summer break it’s good to get things cranking again.
There's something very different and, in my opinion, quite classy when you invite guests over for tea and coffee. In Germany "Kaffee und Kuchen" is usually reserved for the weekends, when friends or family are invited to enjoy a selection of cake over cups of coffee or tea.
It’s the time of year when my CSA box has begun to bring cauliflower, cabbage and co. to my doorstep each week. I admit I am the type of person who gets excited at the site of the milky white flower like vegetable or the sturdy variety of cabbage. I am well aware that my delight is not often shared by many people and me squealing with joy at the sight of cauliflower does raise an eyebrow or two.
Last week, when I received a call from the Chief Editor of our regional newspaper, the TLZ, I was fairly stumped to say the least. Stumped but also very pleased. My blog has been picking up a bit of attention in the German news lately and it’s helped me land quite a few contract jobs and other interesting projects which are in the pipeline. However, a face to face interview is a first for me.
I have to share another one of my deepest food love affairs with you. Many already know I love panna cotta in all flavors and varieties and that crème brûlée really rocks my sweet tooth. What a few do not know is I have a passionate penchant for flans or crème caramel too. Of course everyone will notice one common factor in all of these desserts - creamy, milky goodness either allowed to set in the refrigerator or gently cooked in a water-bath.
