tag:blogger.com,1999:blog-30085828979986473462024-02-02T09:59:05.351+01:00Books and Coffeecoffee * food * books * wine * lifebooksandcoffeehttp://www.blogger.com/profile/17031829971731058783noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-3008582897998647346.post-20246034066126868352009-09-29T20:38:00.007+02:002009-09-29T21:29:21.874+02:00Summer, Fall, BakingIt's already fall again. I am not so sure what happened to the summer... I didn't really notice it much this year. While I enjoyed my three week vacation in May, I am thinking of taking an actual summer vacation next year. I did go away for a weekend in July: Visiting friends in Switzerland where I was on the top of a two-and-a-half-thousand meter high mountain for the first time in my life. It was pretty impressive. Here's a picture. If it were extended to the left and the weather had been better, you'd be able to see Lake Constance.<br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 225px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5386966281071801026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimOaZB1Y7hkTKmrFuxFW_B9kP4Wacf9D1DGTgtod3X_Q3iEUoGkKjp-lchYzWEAJsiFlnFeufA9WleDu5qJ4ykZfyk6iBVZavpbpwSJkc74l1UgvPlv4Isv5DUKlz6XJrRUrWRah11DygG/s400/Berg.jpg" /><br /><br /><div></div><div>Earlier in the summer I tried <a href="http://www.sweetamandine.com/2009/05/fine-company.html">Sweet Amandine's Chocolate Chip Cookie recipe</a>. So glad I important the "good" brown sugar from the States a couple of years ago.<br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5386969238130465538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BK7oWou8HY-IxuyjEaZMajW2GZUcwSVtjezC5YcyRSQBUk1pVSdPMljLgnrSSDyeD6Gb6Z_77nNCY5zdRhV5sASPKJxVcXNY6Kof_VxIpJmoMqfQ9IQa_NZ5-SnehYXw6CMF4ghhRTKw/s400/kekse.jpg" /></div><br /><br /><br /><p>They tasted like actual American chocolate chip cookies. Hooray!</p><p>And, yes, it's fall again. What do you bake in the fall? Plum cake. Here's my very German version of it:<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5386972382755800610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-pd_Fo-yEzGjjFsjTiK1laCnfoB2csnhCFUTonoOSmStBeZstdEE7IN-NJOYQ3Nmct93C9mqEG3wALTnfG3Ziugyeyq5iBpvlxzEXSD_YLYCeaBO9t2BazfZCkZBzZeveITUlxhBL4QP7/s400/Pflaumen.jpg" /><br /><br />For the dough, mix the following:<br /><br />150g low fat <a href="http://en.wikipedia.org/wiki/Quark_(cheese)"><em>Quark</em> </a><br />6 tablespoons milk<br />6 tablespoons vegetable oil<br />75 g sugar<br />1 tablespoon vanilla sugar<br />a pinch of salt<br />300g flour<br />1 tablespoon baking powder (or 1 teaspoon baking soda)<br /><br />Spread the dough on a cookie sheet, top with plums. Bake at 200°C/380°F (or so) for about half an hour.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5386972392957760626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh90p6qqWwxU-CzR7xydcLU7Jq0cMWNvF9EY6rS_aJiLLfG6dzM6Yw208fKUsxF1bnQG5ZvE6cz4mSQ1UDt78BK7Dbe_27xHLqidHwTyUW3BPu5RvIYkSgxlpM886hWwXb21CQ2FWYAiIFQ/s400/Pflaumenkuchen.jpg" /> </p>booksandcoffeehttp://www.blogger.com/profile/17031829971731058783noreply@blogger.com0tag:blogger.com,1999:blog-3008582897998647346.post-30871410900229797012009-06-30T20:16:00.002+02:002009-06-30T20:32:54.613+02:00Garden BrunchLast Sunday, I invited all of my friends to join me in my garden for brunch. Around 20 people came, and we had a great day from noon to, I think, nine at night. We had great amounts of delicious food, made lattes from more than six liters of milk, drank more than 9 bottles of prosecco and wine (at least five of the twenty did not drink...) and at least a crate of beer. The only thing we did not succeed in was the attempt not to annoy the neighbors. But garden brunch only takes place once a summer.<br /><div></div><br /><div>My friends ate all the good food I made before I could take pictures of any of the dishes. But here's a list of what I made:<br />* Antipasti from zucchini, eggplant, yellow and red peppers and carrots. </div><div>* Meatballs from two pounds of ground beef (I added parsley to the meat - really good idea!)<br />* Chard quiche </div><div>* Strawberry cake</div><br /><div>Then there were also lots of more antipasti that I bought in the grocery store (two kinds of olives, artichokes, dried tomatoes, caper buds, feta cheese), salami, olive ciabatta, baguette, four kinds of cheeese, rhubarb pie, two kinds of tiramisu, strawberries, vanilla dip, mini-muffins, goat cheese and grape tart, and cheese tartletts. You see, most of my friends are also good at cooking, and - more imporant - willing to bring delicious food to brunches! :) </div><br /><div>Since I didn't take any pictures this time, I will post the photo of the strawberry cake that I made last year. This year's looked almost exactly the same. </div><br /><div></div><br /><div><img id="BLOGGER_PHOTO_ID_5353190180390548722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijx6yEDU8wSpNchjv68scX9Mccke3zC1osBwBIluKDVlsRmDwhmFLeEbjCXF-80-YcyD_px2BMERNxUcBdoMq_F09DR-v-gef8N56zIOih522XkN1cJEG1MmPiPdRX5yfEO53ugDQRgwob/s400/DSCF1055.jpg" border="0" /></div>booksandcoffeehttp://www.blogger.com/profile/17031829971731058783noreply@blogger.com1tag:blogger.com,1999:blog-3008582897998647346.post-17790104267744360922009-06-01T22:33:00.008+02:002009-06-02T09:37:06.690+02:00last day of vacation1. I was hungry way before dinner time today (due to not eating lunch, I guess...) and I made a delicious dip. Mixed ca. 3 tablespoons of cream cheese with the juice of half a small lemon, a teaspoon of olive oil, salt, a pressed garlic clove (Only use a small one! I did not and I will smell terrible all week...) and a couple of capers. I ate it with my favorite bread ("Hamburger Kräftiges") from <a href="http://www.springer-bio-backwerk.de/backwerk/1brote.html">my favorite organic bakery</a>.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglgqXOI7twp1w2tLdXwEd55jAq9e1NOiLrJSsfg1LtNXOKI6blJA1-Rus097Pf0fK0eX-HBJde_lwZ7m4SxPTYqnMEYV7RWAiETHoWqGgrY5D9GqqEttKxl2VYYIHnQ1lfPtIA5obqIciX/s1600-h/Dip.jpg"><img id="BLOGGER_PHOTO_ID_5342471288210690786" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglgqXOI7twp1w2tLdXwEd55jAq9e1NOiLrJSsfg1LtNXOKI6blJA1-Rus097Pf0fK0eX-HBJde_lwZ7m4SxPTYqnMEYV7RWAiETHoWqGgrY5D9GqqEttKxl2VYYIHnQ1lfPtIA5obqIciX/s400/Dip.jpg" border="0" /></a><br />2. Eventually, I did cook dinner. White asparagus. The white variety is much more popular in Germany than the green variety, and local white asparagus is only sold for a very limited time in May and June. The last day for local asparagus is traditionally <a href="http://de.wikipedia.org/wiki/Johannistag">Johanni </a>- June 24, the day that St. John was baptised. Usually, a pound per person is estimated. In my case, this were about 9 beautiful white asparagus which I peeled with a knife (remember that with white asparagus you have to actually peel the whole piece, not just the bottom). I threw them boiling water to which I added some salt, some sugar and the juice of half a lemon. There were done after about 20 min. I served them with boiled potatoes, sauce Hollandaise (which came from a package) and <a href="http://de.wikipedia.org/wiki/Katenschinken">Katenschinken</a>. This is a northern German variety of smoked ham. It is traditionally smoked in cold beech wood smoke which gives the ham a very mild flavor. I prefer it cut in very fine slices. Others like it up to half a centimeter thick.<br />While I usually perfer very dry wine, I like it a tiny bit sweeter when I eat asparagus some times. My favorite wine with this dish is Pinot Blanc but I didn't have any in the house today. Instead, I drank a (relatively) dry <a href="http://en.wikipedia.org/wiki/Kerner_%28grape%29">Kerner </a>from the Palatinate.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbF5WQVn1DGGTDJWCswXAaZ2eVmFgmPiPiY7vuAq9rY21Mvtqdxh55cHtvlgqJWu4A_txvYmD_S9NYtF0Yaj4Do8UlfCBvDYDoLW8lD4BAsumVjzihTC_XWIu649vItzGmmEKbU9cQYlSs/s1600-h/spargel.jpg"><img id="BLOGGER_PHOTO_ID_5342471291082537874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbF5WQVn1DGGTDJWCswXAaZ2eVmFgmPiPiY7vuAq9rY21Mvtqdxh55cHtvlgqJWu4A_txvYmD_S9NYtF0Yaj4Do8UlfCBvDYDoLW8lD4BAsumVjzihTC_XWIu649vItzGmmEKbU9cQYlSs/s400/spargel.jpg" border="0" /></a><br /><br />3. My dear friend H. spent a week in and around Manchester during which she visited Chatsworth House which was Mr. Darcy's <a href="http://en.wikipedia.org/wiki/Pemberley">Pemberley </a>in the <a href="http://www.imdb.com/title/tt0414387/">2005 Pride and Prejudice</a> movie. She brought me a coffee mug with the portrait of Mr. Darcy! (However, this is not the Mr. Darcy from the 2005 movie but from <a href="http://www.imdb.com/title/tt0112130/">the 1995 BBC Mini Series that starred Colin Firth</a> - even better, if you ask me!)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguLatDzjjZ-NSb5Sxm1QCvL2J34NZTER28_xs-4RMGID2XJL6b8rbM3ZXpo2RRLOqLjogCyAJQH8wUMyL2wRgDKo3qBDAT6OUb7A-S6c-Se_wxFUAbb1ifTJnmnMvm8FDNdu3zP9ljwk_h/s1600-h/darcy.jpg"><img id="BLOGGER_PHOTO_ID_5342471296793243522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: pointer; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguLatDzjjZ-NSb5Sxm1QCvL2J34NZTER28_xs-4RMGID2XJL6b8rbM3ZXpo2RRLOqLjogCyAJQH8wUMyL2wRgDKo3qBDAT6OUb7A-S6c-Se_wxFUAbb1ifTJnmnMvm8FDNdu3zP9ljwk_h/s400/darcy.jpg" border="0" /></a><br /><br />4. During my vacation I read two great books: <a href="http://www.amazon.com/Enchanted-April-Elizabeth-von-Arnim/dp/1442147040/ref=sr_1_1?ie=UTF8&s=books&qid=1243890550&sr=8-1"><span style="FONT-STYLE: italic">The Enchanted April</span></a> by Elizabeth von Arnim and <span style="FONT-STYLE: italic">Die Frau im Mond</span> (<span style="FONT-STYLE: italic">Mal di Pietre</span>) by <a href="http://www.amazon.com/s/ref=nb_ss_gw?url=search-alias%3Daps&field-keywords=milena+agus&x=0&y=0">Milena Agus</a>. Unfortunately, the latter has not yet been translated into English. It is available in Italian, German and Spanish.<br /><span style="FONT-STYLE: italic">The Enchanted April</span> is about four London women in the 1920s who spent a month in a villa in Italy. Each of them arrives with her own little secrets and problems, and as if through an enchantment, these problems solve themselves by the end of the story. Read it to find out how. It's also very worth reading for the beautiful nature descriptions, especially of the flowers and plants that grow in the garden of the villa. You can almost smell them when you read the book.<br /><span style="FONT-STYLE: italic">Die Frau im Mond</span> is the story of a woman from Sardinia who is married to a much older man because nobody else wants her. However, she is really in love with someone else. The story is told by her granddaughter. I can't really tell more or I'll spoil too much. Read it!booksandcoffeehttp://www.blogger.com/profile/17031829971731058783noreply@blogger.com0tag:blogger.com,1999:blog-3008582897998647346.post-29288824265359213642009-05-30T21:53:00.005+02:002009-05-30T22:08:36.668+02:00Back from Mass. - Pasta with Tomatoes and ShrimpI am back from my vacation in Massachusetts where I have discovered a tiny love for seafood. I don't eat fish but I have eaten lots of shrimp and - after I found out what they are - some scallops. So back home I decided to fight my jet lag with a good dinner.<br /><br />I slowly fried very ripe cherry tomatoes in olive oil and later added balsamic vinegar and salt. In another pan I fried shrimp with garlic in olive oil. Cut up some green olives, added them and some capers (not the hard tiny ones, but the ones that are medium sized, see picture) to the tomatoes. Seasoned with lemon pepper, more salt and lemon juice. Tossed with spaghetti and added the shrimp. On the plate, drizzled a tiny bit more olive oil over the pasta and topped with parmesan.<br /><br />Looks like this:<br /><br /><img id="BLOGGER_PHOTO_ID_5341710954034125874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmuubI4xRPnC_jSo9TvNWbMDFdsEjTVyiEmZlphiRH10ND7X41ltWzScpk-vcjkvYWGv7BiHvaOSos2LQGsCX8CKZ7WYx0McuKBcw0q_ycVRv4yvJrBwcgSFJeWtF5uBpBC3-RxXkUJa0P/s400/Shrimp+and+tomatoes.JPG" border="0" />booksandcoffeehttp://www.blogger.com/profile/17031829971731058783noreply@blogger.com1tag:blogger.com,1999:blog-3008582897998647346.post-29285123104555899802009-05-18T23:23:00.006+02:002009-06-01T23:25:41.848+02:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThcKIc3lxeMPLhCgVS1OzkRMmF1-7pYyWGEH5BSYjc-esY77RblnRQEvJTcToy3JNr2AoYFe_tbj2Ku78Yg39vTDFJlL0Eqzybqm3l4d0ygPzZArmf2i_HQgABB0Omwr2yZlzHc0Zcj63/s1600-h/Strand.jpg"><img id="BLOGGER_PHOTO_ID_5337277960228756946" style="margin: 0px 10px 10px 0px; float: left; width: 400px; height: 300px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThcKIc3lxeMPLhCgVS1OzkRMmF1-7pYyWGEH5BSYjc-esY77RblnRQEvJTcToy3JNr2AoYFe_tbj2Ku78Yg39vTDFJlL0Eqzybqm3l4d0ygPzZArmf2i_HQgABB0Omwr2yZlzHc0Zcj63/s400/Strand.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Provincetown, MA<br />Vacationbooksandcoffeehttp://www.blogger.com/profile/17031829971731058783noreply@blogger.com0tag:blogger.com,1999:blog-3008582897998647346.post-74313562085037998292008-12-12T22:10:00.003+01:002008-12-12T22:18:07.345+01:00Sometimes you just gotta get your stuff done<object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/4P785j15Tzk&hl=de&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/4P785j15Tzk&hl=de&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br /><br /><br />Via <a href="http://xrays.antville.org/stories/1863500/">Isabo</a>booksandcoffeehttp://www.blogger.com/profile/17031829971731058783noreply@blogger.com0tag:blogger.com,1999:blog-3008582897998647346.post-76005125499822990362008-12-06T13:26:00.004+01:002008-12-06T13:44:52.214+01:00ZimtsterneIt's St. Nicholas day, I am finally able to make time for some Christmas baking! Today: Zimtsterne (Zimt - cinnamon; Sterne - stars).<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5276656712363671618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 337px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQb8FEncHCe6fAfsUwI7xOIhkI_NNlo-Exm28hacJ4szrPMBZ0PYBphpA7F4mzChAC9DLErDyLbWN8-EKIKVvnjmPZ9wbFqj7gCnxYoSpjVO2aPwTwfGxBwMlgWBsNXGWz4RdNp5w82TG_/s400/Zimtsterne+1.jpg" border="0" /><br /><br /><br />500g sweet almonds, ground<br />450g confectioner's sugar (plus about 50g for rolling out dough)<br />3 egg whites<br />1 tablespoon kirsch<br />3 teaspoons cinnamon<br /><br /><br />Beat the egg whites until stiff, add kirsch. Set aside about 2 tablespoons of the mix.<br />Add sugar and continue beating.<br />Mix ground almonds and cinnamon and add to the egg mix.<br /><br />The dough should be fairly dry. Roll out, using plenty of confectioner's sugar to avoid that the dough sticks to the surface. Rolled out dough should be about 3/4 cm (1/4 inch?) thick.<br /><br />Cut out stars and place them on a parchment paper covered cookie sheet.<br /><br />Add some confectioner's sugar to the egg and kirsch mix. Spread sugar mix thinly on the cookies.<br /><br />Bake for about 12 min at 175°C/ 350°C until cookies are dry. They should still be very soft in the middle when you take them out or they will be too hard once they are cold.booksandcoffeehttp://www.blogger.com/profile/17031829971731058783noreply@blogger.com1tag:blogger.com,1999:blog-3008582897998647346.post-50924769204998175782008-12-04T20:27:00.004+01:002008-12-04T20:42:19.238+01:00Roots!My veggie box blessed my with a real winter veggie mix today: a beetroot, oranges, clementines, carrots, chicory, white cabbage and - turnips! So for dinner it was turnips with carrots and beef.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5276021973346074050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilklYqOYBodWJoN0pVRFNtE9okWbiRbeEgoR1qjMcJIhkEpvqO9PkHx6xjMAYFYK4i2rjR0eO9D1ALieqiT-gBqu_8sF5blkNLE2Zlmsme39zZEf4sghEaSjv_b0xt8FYqueG3lX7drG3Q/s320/R%C3%BCbchen.jpg" border="0" /><br /><div><div>Here's how I prepared it:</div><br /><div></div><div>1. Cut two turnips, two carrots and one onion into smallish dice. </div><br /><br /><img id="BLOGGER_PHOTO_ID_5276021980708082498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWLLceD2zOiGeFO2qulMwm3qUErlhnP8lQRoJ4ljYAsWLppWI3xHtYU2cv-xTZpDB09O24cSwCymLvtxQU0u8f14OuoL8lnAPPyg0wdfuw5R0wFwYGQcAou1uvy3IM4S_-hNwvhQq1lP8/s320/R%C3%BCbchen+roh.jpg" border="0" /><br /><div></div><br /><div>2. stir fry in sunflower oil, add about a cup of vegetable broth and simmer until the veggies are done and the broth is reduce to a minimum amount of liquid.</div><br /><div>3. add about 1/4 pound of ground beef and stir fry (not for too long, it should stay juicy)</div><br /><div>4. season with freshly ground pepper and a fair amount of salt.</div><br /><div>Mine looked like this:</div><br /><br /><img id="BLOGGER_PHOTO_ID_5276021978354651394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh60lUaZRmramTSCxqmgcEGDkf8HLkSWFeE8tzsERf_NLJNQfVnkmVdxSE2ziKQ5BKNqnpD9_d4JmjZtTVPF6XPJV92stOorNz1bJE8lgm7fFFTrxJYw4RZYoePUIjKNdTL-5al-dzNQ-JG/s320/R%C3%BCbchen+fertig.jpg" border="0" /><br /><div>YUM!</div></div>booksandcoffeehttp://www.blogger.com/profile/17031829971731058783noreply@blogger.com1tag:blogger.com,1999:blog-3008582897998647346.post-576668386633494992008-11-22T13:08:00.002+01:002008-11-22T13:09:39.179+01:00party preparations II<div>Chilling the vodka - the very early first snow is good for something!</div><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qR5T6JHt-8z5UJBtt9Tlopgwxfw-vSMAb5d52s92Yvu998sJq-HZLRgPTC_t0vQHaBbOlzBWyAbyf7jBpYdVWPmx19evUScrhNuzwR7c_D2wAAGiXC1-HZwHGOWVm1lXxd7jbAS_YEcU/s1600-h/Vodka.jpg"><img id="BLOGGER_PHOTO_ID_5271452806506267394" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qR5T6JHt-8z5UJBtt9Tlopgwxfw-vSMAb5d52s92Yvu998sJq-HZLRgPTC_t0vQHaBbOlzBWyAbyf7jBpYdVWPmx19evUScrhNuzwR7c_D2wAAGiXC1-HZwHGOWVm1lXxd7jbAS_YEcU/s320/Vodka.jpg" border="0" /></a></div>booksandcoffeehttp://www.blogger.com/profile/17031829971731058783noreply@blogger.com1tag:blogger.com,1999:blog-3008582897998647346.post-16838595216490345472008-11-22T13:06:00.002+01:002008-11-22T13:08:17.042+01:00party preparations I<div>Lighting the candle</div><br /><div></div><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHTqg8WFiiLRhICMbnVrPPEBivrRNuLpbrTODN-f71fM5KTq_PP2THP148hgExQZjir88s6HhAmfPgUrLD5nfRX2J0AJ6tucMCMd06fKgSM4bZK17KWeFHU1C88yfkFeZIW6zx3QtC8aOU/s1600-h/candle.jpg"><img id="BLOGGER_PHOTO_ID_5271452378235315266" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHTqg8WFiiLRhICMbnVrPPEBivrRNuLpbrTODN-f71fM5KTq_PP2THP148hgExQZjir88s6HhAmfPgUrLD5nfRX2J0AJ6tucMCMd06fKgSM4bZK17KWeFHU1C88yfkFeZIW6zx3QtC8aOU/s320/candle.jpg" border="0" /></a><br /><div></div>booksandcoffeehttp://www.blogger.com/profile/17031829971731058783noreply@blogger.com0tag:blogger.com,1999:blog-3008582897998647346.post-16573581732183111232008-10-25T16:13:00.006+02:002009-06-01T23:26:11.177+02:00Vacation!Long time no read over here - because I was on vacation!<br /><br /><br />View from the hotel in Athens:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvtj5iSIdVcebfs9OH1WtlUoYZ0W8unWNbH4FKnz8Qis1drwcl1KFa4KHk0-_pHJpXfW_e4xTh9MxtnhsQko4gaUPbC7tsZpfO3HlqdPwBd2XIOwRXXdI_RU5GjeAx0eqPmDnZrKwjOwFB/s1600-h/view+from+hotel.jpg"><img id="BLOGGER_PHOTO_ID_5261097798763038642" style="margin: 0px auto 10px; display: block; width: 400px; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvtj5iSIdVcebfs9OH1WtlUoYZ0W8unWNbH4FKnz8Qis1drwcl1KFa4KHk0-_pHJpXfW_e4xTh9MxtnhsQko4gaUPbC7tsZpfO3HlqdPwBd2XIOwRXXdI_RU5GjeAx0eqPmDnZrKwjOwFB/s400/view+from+hotel.jpg" border="0" /></a><br /><br /><br />At a winery at the outskirts of Athens:<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrWfcVyheNq_6bKZgzNEaW9mG-AUajoLEV7yHgPFLCl1m_N9VtiF-DhhF-Df7W35G_od7GV_D_GFBPSIDOkVwxQ2PVrQJEVmMBHL5tGvh7qkLmskibgJZhBYTqw0PEG8pjdJP8siE7LEL/s1600-h/at+the+winery+1.jpg"><img id="BLOGGER_PHOTO_ID_5261097786187029954" style="margin: 0px auto 10px; display: block; width: 400px; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrWfcVyheNq_6bKZgzNEaW9mG-AUajoLEV7yHgPFLCl1m_N9VtiF-DhhF-Df7W35G_od7GV_D_GFBPSIDOkVwxQ2PVrQJEVmMBHL5tGvh7qkLmskibgJZhBYTqw0PEG8pjdJP8siE7LEL/s400/at+the+winery+1.jpg" border="0" /></a> </div><div></div><div><br /><br /><br />"The Breakfast Club" in London:<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZdTN3IZNlI9I4v55JuBMFW3odvuLrUz1jkVCwTCxfdOdk2Yop6RHo8o4mywfME1jg4roSBHP5_DLe9DLG1TYR_nWSsB-a24J6cgzKPGoMtaehWufI5LbVKVApM8nmQP-G24MVIHpjzfC/s1600-h/breafast+club+sign.jpg"><img id="BLOGGER_PHOTO_ID_5261097763335982338" style="margin: 0px auto 10px; display: block; width: 400px; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZdTN3IZNlI9I4v55JuBMFW3odvuLrUz1jkVCwTCxfdOdk2Yop6RHo8o4mywfME1jg4roSBHP5_DLe9DLG1TYR_nWSsB-a24J6cgzKPGoMtaehWufI5LbVKVApM8nmQP-G24MVIHpjzfC/s400/breafast+club+sign.jpg" border="0" /></a><br /><br /></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglIVCW6dsTCHxg7ku_LGxbGxCnC4KQ9UVtuxrP_hyphenhyphenf4FMGf7UNHdxGxSn5atg4eIZMkoRKMvBE6aFR48IX2hm278qsQrhmurOkkVAbd8uyZBOdjuIXamp9PO7KAaEO3cJ9Kx_OdT9Ndw-0/s1600-h/breakfast+club+door.jpg"><img id="BLOGGER_PHOTO_ID_5261097751530591362" style="margin: 0px auto 10px; display: block; width: 400px; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglIVCW6dsTCHxg7ku_LGxbGxCnC4KQ9UVtuxrP_hyphenhyphenf4FMGf7UNHdxGxSn5atg4eIZMkoRKMvBE6aFR48IX2hm278qsQrhmurOkkVAbd8uyZBOdjuIXamp9PO7KAaEO3cJ9Kx_OdT9Ndw-0/s400/breakfast+club+door.jpg" border="0" /></a><br /></div><div><br /><br />London Shoreditch:<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo3SPJh2U_dLUBjyl81yTjczgJXMub507vbkmEB__fu_BXfXX201898F5Z7WerCha0b1tZmfmd1uA2qfe4nQ5bNfauzlIQijYBsfP15fGhIjR5Lnddzf7cCUXGf8D2SUpyaNTHR5y2rhyf/s1600-h/post+your+dream.jpg"><img id="BLOGGER_PHOTO_ID_5261097751897193538" style="margin: 0px auto 10px; display: block; width: 400px; height: 300px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo3SPJh2U_dLUBjyl81yTjczgJXMub507vbkmEB__fu_BXfXX201898F5Z7WerCha0b1tZmfmd1uA2qfe4nQ5bNfauzlIQijYBsfP15fGhIjR5Lnddzf7cCUXGf8D2SUpyaNTHR5y2rhyf/s400/post+your+dream.jpg" border="0" /></a><br /><div></div></div></div></div></div>booksandcoffeehttp://www.blogger.com/profile/17031829971731058783noreply@blogger.com0tag:blogger.com,1999:blog-3008582897998647346.post-74790662420702866612008-10-05T19:53:00.004+02:002008-10-05T19:59:13.676+02:00Chard with Bratwurst<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJaa-qKsAjusyMakTzL9LLcofNMjno7quD-OThz6MhMGrxK18YiF_AgsWViH85OapEpMzh5brU4A0Ysbf44yAUhKrkH81HpbPpv8gcfGV3EbHyWHoxOPXonKAyfkITQYxsl8rYb7wFMsa/s1600-h/Mangold+mit+Bratwurst.jpg"><img id="BLOGGER_PHOTO_ID_5253730525041644674" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJaa-qKsAjusyMakTzL9LLcofNMjno7quD-OThz6MhMGrxK18YiF_AgsWViH85OapEpMzh5brU4A0Ysbf44yAUhKrkH81HpbPpv8gcfGV3EbHyWHoxOPXonKAyfkITQYxsl8rYb7wFMsa/s400/Mangold+mit+Bratwurst.jpg" border="0" /></a><br /><div></div><br /><div>1. cut chard (Mangold) in small pieces, wash, steam<br />2. in a pan, fry a sliced onion and one or two sweet apples, cut into small pieces, in sunflower oil<br />3. cut two fresh sausages (grobe Bratwurst) into pieces and fry with onions and apples<br />4. add steamed chard<br />5. season with salt, pepper and some sugar</div>booksandcoffeehttp://www.blogger.com/profile/17031829971731058783noreply@blogger.com2tag:blogger.com,1999:blog-3008582897998647346.post-15432422953452245942008-10-05T16:39:00.001+02:002008-10-05T16:41:48.845+02:00Fall<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTqGvHcuWQfrB6umo3z3eCQBFWAZBQ1QSSL3SNC3V2iGHDod1sBvKoA8PRdqRD82_sxEo71X1M_mVcQHdkkPQlFbrcQHTreoEoAtO9KFQH8-lBjv85d2PAaqwlCnVX39ZbddpiE9-k-sym/s1600-h/Hagebutten.jpg"><img id="BLOGGER_PHOTO_ID_5253679860164371266" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTqGvHcuWQfrB6umo3z3eCQBFWAZBQ1QSSL3SNC3V2iGHDod1sBvKoA8PRdqRD82_sxEo71X1M_mVcQHdkkPQlFbrcQHTreoEoAtO9KFQH8-lBjv85d2PAaqwlCnVX39ZbddpiE9-k-sym/s400/Hagebutten.jpg" border="0" /></a><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTik4h7SWRZb4cA3kTRNOXpN2OBkrzFJCTNDYC-2lc_3IRuAjC12Z7NQksRGr8stPArExyksdq_J5ztKlbkTOcMF85PbQM86uNYeiT3XSjNupOYutpNQy8-pefn7Em8siOyJSAYRzm8U2/s1600-h/Kastanientierchen.jpg"><img id="BLOGGER_PHOTO_ID_5253679867046479154" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTik4h7SWRZb4cA3kTRNOXpN2OBkrzFJCTNDYC-2lc_3IRuAjC12Z7NQksRGr8stPArExyksdq_J5ztKlbkTOcMF85PbQM86uNYeiT3XSjNupOYutpNQy8-pefn7Em8siOyJSAYRzm8U2/s400/Kastanientierchen.jpg" border="0" /></a><br /><div></div>booksandcoffeehttp://www.blogger.com/profile/17031829971731058783noreply@blogger.com1tag:blogger.com,1999:blog-3008582897998647346.post-47294661304564316122008-09-30T21:28:00.004+02:002008-09-30T21:53:23.861+02:00La Traviata live at the Zurich train stationIf you like classical music or simply cool, innovative art events, you might be interested in a project that is live on arte TV right now. arte is a German-French-Swiss culture television channel. They are having a live broadcast from the main train station in Zurich where a performance Verdi's La Traviata is taking place. Yes, in the middle of the train station. With a full orchestra, and a normally running train traffic. It's amazing.<br /><br />You can watch the video stream online for another three weeks. Go <a href="http://www.arte.tv/traviata-live/de~arte~live.html">here </a>for the performace itself and <a href="http://www.arte.tv/de/Videos-auf-ARTE-TV/2151166,CmC=2241496.html">here </a>for a stream of the performance from behind the scenes. You can read more about arte at <a href="http://www.arte.tv/">http://www.arte.tv/</a>. The site is available in German and French.booksandcoffeehttp://www.blogger.com/profile/17031829971731058783noreply@blogger.com2tag:blogger.com,1999:blog-3008582897998647346.post-26672716463756670712008-09-27T23:58:00.003+02:002008-09-28T12:04:45.050+02:00Alice Schwarzer: Simone de BeauvoirI am currently reading interviews with Simone de Beauvoir, interviewed by Germany's leading femininst, Alice Schwarzer. They first met in the early 1970s when Schwarzer conducted an interview with Jean-Paul Sartre in Beauvoir's and Sartre's Paris apartment. Schwarzer and Beauvoir where connected through their activities in the women's movement and stayed close friends until Beauvoir's death in 1986.<br /><br />What makes the interviews so inspiring are not only the feminist thoughts and theories that the two women discuss; it's more that they dare to think outside of conventions, traditions or any kind of societal or other restricting boundaries.booksandcoffeehttp://www.blogger.com/profile/17031829971731058783noreply@blogger.com1tag:blogger.com,1999:blog-3008582897998647346.post-70437187859508187222008-09-27T21:23:00.021+02:002008-09-27T23:57:21.870+02:00Saturday Routine - Stuffed Pumpkin - Rose Blossom Liqueur<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwAyRWzq_xBOOEbsIjlbbdqCO26KoAdMSUfddNmY8aNaFiHnPmU5ebkTvJ9skjQNgrNfJ2ifqCD54BCVYJfITl1SCTe7rF01wxvp7xvYsLpvvLAF1ssZDUUiDb9YatFERa1EuRVdKoqaUg/s1600-h/ganzer+K%C3%BCrbis+1.jpg"><img id="BLOGGER_PHOTO_ID_5250805190796197570" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwAyRWzq_xBOOEbsIjlbbdqCO26KoAdMSUfddNmY8aNaFiHnPmU5ebkTvJ9skjQNgrNfJ2ifqCD54BCVYJfITl1SCTe7rF01wxvp7xvYsLpvvLAF1ssZDUUiDb9YatFERa1EuRVdKoqaUg/s400/ganzer+K%C3%BCrbis+1.jpg" border="0" /></a><br /><br /><div></div><div>Being at work all day during the week, I have developed a certain Saturday Routine. After sleeping in, usually until about nine, ten or eleven, I have coffee and some sort of breakfast in my kitchen and write a shopping list. Then I get my big shopping bag and "hit the village," as my friend H. calls going to the shops in our somewhat fancy neighborhood.<br /><br /><div><div><div>I first go to what Americans would call a drug store, think CVS or Walgreens, only really nice. Besides the usual drug store things, they also carry a large variety of organic foods like yogurt, milk, cheese, juice, chocolate, candy and many more things. This is where I do the first half of the weekend's grocery shopping, followed by a stop at the organic bakery (my favorite: an Italian ciabatta with whole Kalamate olives). Sometimes more stops follow, for example at the newsstand, the pharmacy, the stationary shop, or the organic farmer's market. </div><div></div><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1UbPOmkBgRgT-CFC_s0HcXcN-gR8Dk99yL9PSbcMKPJYkebedQV9EuTUG2EaZ0piYf7qai5xg0Ihw3xxUzkbmgxAMvep4YAlhXsNaTfNHPcUTDKsF1CvqBlTOqp16YpzB_S9rfjk_XItu/s1600-h/DSCF1124.jpg"><img id="BLOGGER_PHOTO_ID_5250815635377965810" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1UbPOmkBgRgT-CFC_s0HcXcN-gR8Dk99yL9PSbcMKPJYkebedQV9EuTUG2EaZ0piYf7qai5xg0Ihw3xxUzkbmgxAMvep4YAlhXsNaTfNHPcUTDKsF1CvqBlTOqp16YpzB_S9rfjk_XItu/s200/DSCF1124.jpg" border="0" /></a>Before I go to the supermarket to get the remaining groceries, it is time for the best part of the Saturday Routine: getting coffee at the Northern German Starbuck's clone <a href="http://www.balzaccoffee.com/">Balzac</a> and reading the newspaper for an hour or two! The last thing of such a shopping trip is always a stop at the flower shop where I get a bouquet of fresh flowers for my kitchen, and sometimes another one for the living room. Today I got a large bunch of sunflowers for the living room, a last reminder of the quickly vanishing summer.<br /><br /><div></div><div>On some Saturdays I don't have time for all this, or I am too lazy to go to all these places. But when I just go to the supermarket to get the most urgent necessities, it is just not the same. It's not a lovely, relaxing Saturday. The Saturday Routine is a great way to put away and enjoy some true me-time once a week. </div><br /><div>The culinary result of today's Saturday Routine was stuffed pumpkin. I had a small Hokaido pumpkin in my organic food box this week. (The box is delivered to my house each week and keeps challenging me with less common vegetables and seasonal foods.)</div><br /><div><br /><strong></strong></div><br /><div><strong>Stuffed Pumpkin</strong><br /></div><br /><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSTrRCVL_3zpJZ0KJRewL5avRC8lYeHMh9e1mPewofcqGnRVO83Equ9cexPwyTRVV8eUdG5gwLBE1z8l-UhB7ieEKxdkZteyr7yJTHGqy3bK8okYVcrMeVSHd_gMu4fDDsS5O738tLe1a/s1600-h/K%C3%BCrbis+aufgeschnitten+1.jpg"><img id="BLOGGER_PHOTO_ID_5250804855218286034" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSTrRCVL_3zpJZ0KJRewL5avRC8lYeHMh9e1mPewofcqGnRVO83Equ9cexPwyTRVV8eUdG5gwLBE1z8l-UhB7ieEKxdkZteyr7yJTHGqy3bK8okYVcrMeVSHd_gMu4fDDsS5O738tLe1a/s320/K%C3%BCrbis+aufgeschnitten+1.jpg" border="0" /></a>Preheat oven to 200°C/400°F. Wash a small Hokaido pumpkin and cut off the cap. Remove the seeds with a tablespoon. Put some vegetable oil on the pumpkin and place it in an oven dish. Bake pumpkin for approx. 20 min.<br /><br />Boil three medium sized potatoes until about 3/4 done. Peel potatoes and cut them into 1cm/quarter-inch cubes. Mix potato cubes and 200g/0.4 pounds of ground beef with some salt, pepper, chili pepper and herbes de Provence. (Adding feta cheese to the mix might be a good variation as well, I will try that next time.)<br /><br />Fill mix into pumpkin and bake for another 45 min until the meat is done.<br /></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXy7_QCDLzthle8rnvspZ1wLvwkT3GEYwCbPUz0Tf2jWJ_ha96OTUxep10WRuiKCwj-yggae7TqDzscH4ypZkOE9qBjAFlsnnXbdI37J4580XqE2RCY4GD0mDNFXwJ1kJENqlqNBA8DzW/s1600-h/Rosenbl%C3%BCtenlik%C3%B6r+1.jpg"><img id="BLOGGER_PHOTO_ID_5250807162784981186" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXy7_QCDLzthle8rnvspZ1wLvwkT3GEYwCbPUz0Tf2jWJ_ha96OTUxep10WRuiKCwj-yggae7TqDzscH4ypZkOE9qBjAFlsnnXbdI37J4580XqE2RCY4GD0mDNFXwJ1kJENqlqNBA8DzW/s200/Rosenbl%C3%BCtenlik%C3%B6r+1.jpg" border="0" /></a> </div><div></div><div></div><div></div><div>Today's wine is an Italian prosecco which I "pimped" with a lacing of Austrian rose blossom liqueur that I bought at a culinary fair last month. </div></div></div></div>booksandcoffeehttp://www.blogger.com/profile/17031829971731058783noreply@blogger.com2tag:blogger.com,1999:blog-3008582897998647346.post-23591744821386845992008-09-24T23:09:00.000+02:002008-09-24T23:37:06.816+02:00Chinese cabbage with bacon and potatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOuGYnQl9fMzUsrhO9X2RPrXm3Jbiod1A_jYT_tIVWUFWySd49wxjk0s6MrD_-d7R79_ginHVxwUPCh8R9FjKCyYKko9Yhx7M7m2zWhE6vmyYZ8deJrSNYiZ8TAlup9TDzWBNtKhuDR1A/s1600-h/Chinakohl+mit+Speck.jpg"><img id="BLOGGER_PHOTO_ID_5249701456937454946" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOuGYnQl9fMzUsrhO9X2RPrXm3Jbiod1A_jYT_tIVWUFWySd49wxjk0s6MrD_-d7R79_ginHVxwUPCh8R9FjKCyYKko9Yhx7M7m2zWhE6vmyYZ8deJrSNYiZ8TAlup9TDzWBNtKhuDR1A/s320/Chinakohl+mit+Speck.jpg" border="0" /></a> Fry bacon and a finely sliced shallot in a large frying pan. Add some butter.<br /><br />Cut a head of chinese cabbage (German: <a href="http://de.wikipedia.org/wiki/Chinakohl">Chinakohl</a>) into fine slices and add to bacon. Fry for some minutes and stir occasionally.<br /><br />Season with salt and freshly ground black pepper. When cabbage is done, add some cream (about 6 table spoons) and stir well again.<br /><br />Eat with boiled potatoes.<br /><br />With this, I am drinking a Spätburgunger Weißherbst Spätlese Blanc de noir from the Palatinate region of Germany (Pfalz). Weißherbst is a wine made from red grapes but produced like a white wine. Unlike "blush" wines in other countries, German Weißherbst may only be produced from one grape varietal to carry that name. This particular wine is very light in color - you could not tell that it's not a white wine just by the look of it.booksandcoffeehttp://www.blogger.com/profile/17031829971731058783noreply@blogger.com1tag:blogger.com,1999:blog-3008582897998647346.post-23973489132520058332008-09-23T10:22:00.000+02:002008-09-23T10:29:15.415+02:00PremiereI've never been sure if I am a blog person. Writing a blog, that is. I read tons of them, but can I write a blog? Wait and see.booksandcoffeehttp://www.blogger.com/profile/17031829971731058783noreply@blogger.com0