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 🙂
So, having passed the end of February and the coldest nights hopefully being over, it’s time to start a new hatchery. This time on the northern germany windowsill and with the prospect of planting the pregrown seedlings into the new raised garden beds (there’s still some work to be done on them) once they’re strong enough:
I chose to sow sorts that are fairly simple to handle and rather uncomplicated, so I’d have good chances of them thriving well and being durable enough to tolerate my “care”. Some were just propagated from existing plants or their fruits, some others I had to sow and will grow them right from the start.
I have so got to work on my presentation… A time-consuming, yet effortless and very rewarding dish:
So it was the first spring-like day after several weeks of hard winter today. Moderate temperatures and a lot of sunshine. Beautiful! We fired up the pizza oven and found that it also doubles very well for baking bread.
These are the Udon Noodles I had for lunch yesterday. Thrown together from what I found in the pantry and deemed suitable – but at least with a decent originally japanese broth (at least as far as I know).
Can any japanese Person from my valued readership perhaps provide me with a japanese word for „thrown together“ or „rag-tag“ or „random“ or similar, so I have a name to call them in the future? 🙂
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I’m (somewhat) social too!