Today I’ve got something completely new, at least for my standards. I made bread from spelt flour for the first time – and I was surprised about how much I actually like it. Now, spelt has a little bit of a reputation of being in the eco- or treehugger corner (at least here where I live) but at the end of the days it’s just plain normal flour to work with.
The Lady of the House is enjoying the first strong rays of sunshine so much today…
It was time to clear the fridge a little yesterday so I decided to treat myself with some yummy Chow Mein, using up what I didn’t want to spoil. It’s an easy but first of all very versatile dish, consisting of egg noodles, vegetables or proteins of your choice and a seasoning sauce (stolen, but as far as I know original). So, no fuzz and here’s how:
I don’t have much opportunity to move around and do “real” work these days, so I chose something that I could do standing at one place and with not much strength and mobility required.
I made a new approach to the Tabletop-Indoor-Grill-Thingy I tried last summer (which worked great), but this time I wanted it to be a little more versatile.
Self made ingredients taste best, it’s a fact… I had my homemade bratwurst with some homemade sauerkraut again these days and it was delicious. To me, this is a simple, down-to-earth, traditional german dinner. Sometimes it’s the little things 🙂
⇒ see the Bratwurst recipe here
⇒ see the Sauerkraut recipe here
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