there were apples on sophia’s tree ready to be picked just in time for her birthday this year. i reveled in (still am so delighted) the mere chance of this happening- first apple cake of the season, with apples from her tree, for her birthday. it was  perfect and the beginning of a new tradition.

one of my favorite things about the month of august is blueberry season and i believe i may have finally perfected my blueberry muffin recipe. enjoy!

2 1/2 cups (325 grams) all-purpose flour {i prefer spelt wheat flour}

1/3cup (75 grams) white sugar
1/3cup (75 grams) brown sugar
1 packet (8grams) vanilla sugar {a german product so that makes it optional}

2 teaspoons baking powder
1/2 teaspoon baking soda

1/2  teaspoon vanilla extract
3/4 cup (180 ml) buttermilk
2/3 cup (160 ml) canola oil
1 1/2 to 2 cups fresh blueberries

in a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract. 

in another large bowl combine the flour, all sugars, baking powder, baking soda. add blueberries. then fold together the wet ingredients into the dry ingredients and stir only until the ingredients are combined. 

bake for about 20 minutes at 375 degrees F (190 degrees C)

{day 2 of  august break}

watermelon

strawberry bread

gazpacho

poppy field on our father’s day walk

                                                                      happy summer solstice!

the sun started to shine this evening after days (i lost count) of clouds and rain. if i did not know any better, i would say it was november or maybe april? i have no idea- it’s just unusually cold and drenched outside.  i am hoping that it was the kind of rain that falls right before the season shifts, the final push into summer rain because otherwise i am afraid that our vegetable garden will float away (if it hadn’t done so already). 

this little gardening that we do for pleasure is like a tiny taste of farming- i feel terrible for the farmers in our area when the weather becomes this unpredictable.

this year we planted french beans, spinach, tomatoes, zuchinni, and strawberries. the only thing that has fared well so far is the spinach- we have tons of it and it is delicious.  i’ve shared some with friends and learned how to blanch some to store.

my sweet boy will not eat raw spinach so i have had to figure out ways to cook it for him.  about a year ago i made him scrambled eggs for lunch. i threw in what i had to make it hearty, spinach and potatoes (i do not serve pork at home).  i thought to tell him that they were green eggs- dr. seuss being one of his all time  favorites, his face lit up and his eyes were sparkling. really? he asked. yup i said. and that was that. he loved his green eggs and asks regularly if i will make him some. it makes me so happy!

i know that i am not the first person to cook them but i sure do feel like a genius for  thinking to tell him that they are called green eggs! 

our entire house and the warmth smelled heavenly-  a mixture of cinnamon, nutmeg, vanilla, cloves, allspice, and ginger 

there are many recipes for gingerbread orlebkuchen.  i used this one since i am familiar with their spices and found a blueprint to construct the house

this was the joy.

gingerbread dates back to the medieval times in europe, predominantly in england. the making of gingerbread houses or lebkuchen hexenhauser (gingerbread witch houses) was modernized and romanticized in the 19th century after one of the many brüder grimm  german fairy tale collections, hansel und gretel

i wasn’t sure how i was going to pull this one off since there’s nothing really french about my life. all i knew was that i wanted in on winning this fabulous book by vicki archer.  it’s easy,  go here  if you want in too.

i thought about telling one of my many stories of when in france but there are so many other guides or bloggers that are doing that way better than i ever could-

my melange:: getting the most out of your french adventure and infusing european culture into your lifestyle 

paris parfait::with added insight into french life and culture 

tongue in cheek:: french antiques and stories of and american mother and her french family-i read this one every morning with my coffee

le petit cabinet de curiosites:: shop your heart out here, french antiques and european fabrics galore!

tarte flambée

tarte flambée, or flammkuchen in german, is a specialty of alsace, an eastern region in france that borders germany. it is a favorite savory dish here in our region and often served in the winter at open or christmas markets. the name comes from the method of baking translating to  ”baked in flames”, it is served fresh out a wood fire oven.

it is quite easy to make at home too in your own oven. it is always a big hit in ours! that’s about as french as we get around here.

try this sour cream chicken enchiladas recipe, it is easy and you will love it 

 

classic recipe: asparagus, ham, and boiled potatoes with hollandaise sauce 

i arrived here in may at the height of asparagus (spargel in german) season. i have to admit that i did not know asparagus had a season and couldn’t register it’s abtruse, mass appeal. i just could not understand it. as i was looking for german asparagus recipes online, i found an article written for the dallas morning news by william a. davis in which he says “there’s a vegeatable-and it is not cabbage-that germans of all generations are absolutely mad about: asparagus”. it’s so true! he goes on to describe asparagus as “a symbol of spring in germany, a culinary first crocus, and its annual arrival is a cause for national celebration. during asparagus season, roughly from the end of april into early july, most germans eat asparagus at least once a day, and eateries all over the country, from corner taverns to three-star restaurants, offer at least one asparagus dish, but more often several.” i could not have described it any better. this year i decided to jump on the bandwagon. i experimented with a few different recipes and found the classic with hollandaise sauce to be the hardest. i just couldn’t get hollandaise sauce right. the third time, i just went to a restaurant in the next village and orderd a quarter of a liter. i added a teaspoon of heavy cream and a pinch of garlic which made it even more delicious.  next it’s strawberries. they’ve already started picking the first ones at the field across from the bakery. this means june is coming. i love and delight in the symbols that the months and seasons carry. it’s a wonderful way to appreciate time. 

try this to die for buttermilk pancakes recipe .

 

we had a lot of fun this morning using this pan heart former.

Wendy, my fabulous girlfriend in texas sent me this hillarious Mother’s Day funny:

HAPPY MOTHERS DAY TO ALL  OF US MOMS

JOB DESCRIPTION

POSITION  TITLE : Mother, Mom, Mama, Mommy, Momma, Ma

JOB DESCRIPTION: Long term, team players needed, for challenging permanent work in an, often chaotic environment. Candidates must possess excellent communication and organizational skills and be willing to work variable hours, which will include evenings and weekends and frequent 24 hour shifts on call. Some overnight travel required, including trips to primitive camping sites on rainy weekends and endless sports tournaments in far away cities. Travel expenses not reimbursed. Extensive courier duties also required.

RESPONSIBILITIES: The rest of your life. Must be willing to be hated, at least temporarily, until someone needs $5. Must be willing to bite tongue repeatedly. Also, must possess the physical stamina of a pack mule and be able to go from zero to 60 mph in three seconds flat in case, this time, the screams from the backyard are not someone just crying wolf. Must be willing to face stimulating technical challenges, such as small gadget repair, mysteriously sluggish toilets and stuck zippers. Must screen phone calls, maintain calendars and coordinate production of multiple homework projects. Must have ability to plan and organize social gatherings for clients of all ages and mental outlooks. Must be willing to be indispensable one minute, an embarrassment the next. Must handle assembly and product safety testing of a half million cheap, plastic toys, and battery operated devices. Must always hope for the best but be prepared for the worst. Must assume final, complete accountability for the quality of the end product. Responsibilities also include floor maintenance and janitorial work throughout the facility.

POSSIBILITY FOR ADVANCEMENT & PROMOTION : Virtually none. Your job is to remain in the same position for years, without complaining, constantly retraining and updating your skills, so that those in your charge can ultimately surpass you.

PREVIOUS EXPERIENCE : None required unfortunately. On-the-job training offered on a continually exhausting basis.

WAGES AND COMPENSATION : You pay them! Offering frequent raises and bonuses. A balloon payment is due when they turn 18 because of the assumption that college will help them become financially independent. When you die, you give them whatever is left. The oddest thing about this reverse-salary scheme is that you actually enjoy it and wish you could only do more.

BENEFITS : While no health or dental insurance, no pension, no tuition reimbursement, no paid holidays and no stock options are offered; this job supplies limitless opportunities for personal growth and free hugs for life if you play your cards right.

~

i also love amanda’s mother’s day post over at soulemama.

Herr Patrice Heib

one of the nice things about being surrounded by farms is that you can always find natural (or bio, in german) fruits and vegatables that are in season, delicious milk, cheese, and eggs. every wednesday and saturday, Herr Heib sets up his “fresh from the farm” stand in the center of the village. he sells fruits, vegatables, honey, and fresh, natural milk products (he can tell you the name of the cow from which he used the milk to make it!). this week i brought home by far, the best spinach in the world. 

it beared a striking green and was so fresh, it made me think twice about cooking it

used it to make spanakopita (greek spinach pie) and it was still delicious.