I don’t know about you, but beside April being the month for the first sunburn on my nose and getting soaked to the skin during one of those rain showers, it’s also the time I start making ice cream, like it’s out of style next month. Egg whites are usually a by-product, which I don’t want to go waste. According to the principle that let them go to waist rather than go to waste, I am on the hunt for ideas to use up egg whites and stumbled over an Estonian egg-white cake: munavalgekook on nami-nami.
by Eva Felis on April 22, 2014
I was pretty excited about this year’s Easter Sunday, because I knew it is going to be quite different than the usual egg hunt day. I celebrated my first Greek Easter feast at my friend’s house. Preparation had been going on for days and I can tell you, if Greeks celebrate, they do it big and proper. Everyone was talking about a whole lamb on a spit for days. The bummer is, I was not even sure if I like lamb, I am one of those crazy eaters that don’t eat cute animals. Growing up I tasted rabbit once – only because my aunt tried to trick me. I guess she wasn’t even offended, as I told her straight forward, that her “chicken” tasted strange. Other than that if it comes down to explore new food, I am usually first in line, so I hoped I would get over it and try some lamb.
by Eva Felis on April 7, 2014
The mother of all questions, at least if it comes to banana bread, is for sure: Do we really need another banana bread recipe? For the last couple of days, knowing I am working on one of those “another” recipes, I paid more attention to blog posts and articles related to this topic – take it from me, there are a lot out there. And this essential topic runs like a thread through a fair amount of articles, don’t we have enough banana bread recipes? I am sure I would gladly find a different recipe for every day until the rest of my life and wouldn’t have to repeat one. Read more >>
by Eva Felis on April 2, 2014
I obviously missed the peak of grapefruit season by a couple of weeks. Yet it’s never too late for a good recipe and too early for a bracing cocktail. Thus I am right on time somehow… Read more >>
by Eva Felis on March 29, 2014
Well this snapshot above might not go down as the best food picture in history, but it’s all about the taste, isn’t it. I guess that’s what you get, if you are in a hurry. Mr. F came up with the idea to spend the weekend in a cabin in the mountains and I didn’t think twice. As a result we had to pack fast and I am not famous for that. I was just about to hastily stuff my camera into my bag, with my food already waiting for me, so I took a fast shot for you. I thought it would be hard to convince you to try out my white chili recipe without a picture, but if I look at it and it reminds me of a brain eaten by worms (sorry but it is what it is…) I am not sure if I should rather post this without a picture at all. Read more >>
by Eva Felis on March 19, 2014
Valentine’s Day is a little more than a month ago. As every year the opinions had varied outright about this topic. Some of you had been waiting all year for flowers or some romantic hours (no details please). The other half couldn’t care less or is even totally averse to Valentine’s Day. I am kind of in the middle of this, our anniversary is to close to feel the need to celebrate again, but we like to take this occasion as an opportunity to pamper ourselves with a nice dinner. Read more >>
by Eva Felis on March 12, 2014
The majority of people who come into our life, don’t stay. They hang around for months or even years, until we move on or they do. They are former classmates, neighbors and coworkers. Afterwards most of them disappear from our sight. Often they don’t leave more behind than fading memories, not all of them are good. That’s life.
One of those people, I did like a lot. We had never been besties, but I appreciated her and her nature. She impressed me with her persistent as a bulldog (I mean that in a good way), her strive to achieve what she wants and she taught me to see things through. Read more >>
by Eva Felis on March 4, 2014
A couple of days ago we celebrated an anniversary. It had been five years since we left Germany to life for the next three years in the USA. Life may be a journey, but the path is not a long and straight stretch of road. And I don’t mind. Wouldn’t it be tedious to have your life planned in details until you retire or even further? Nothing against fulfilling dreams, that’s a whole different story, but strategic life planning was never me. Read more >>
by Eva Felis on February 18, 2014
I hate throwing away food. I am aware of the harsh intensity of this word hate, which I am just throwing around and at you. However it is not an angry hate, I would describe it as a disgusting hate, whereas disgusting on it’s own wouldn’t kick it. Around here leftover food will be revived to new culinary pleasures and reused until they start to look fury. Confucius says: if you open the fridge and things start to move, you are in trouble. In fact I would rather get rid of my storage container than discard the moldy food content and reuse it. This plastic box is dead to me and has to go. I am trying hard not to use the word “puke” in a food blog post, but you need to know how I feel about… That’s maybe why I am not in charge of checking the refrigerator for spoiled food, turned out to be too costly. What the eye doesn’t see, the heart doesn’t grieve over. Read more >>
by Eva Felis on February 12, 2014
Many of you are denying the fact that they are eating nutella straight from the jar, not me, I am totally guilty of that. Red wine, cheese, fries and chocolate also fall in the category of therapeutic treat habits. I wish I could see your face, while you are reading my next confession, so please stay put and be a little open minded: I also do that with sauerkraut. I am not a bit ashamed of it and will do it over and over again. No matter what you say, I love sauerkraut. Every time I open a jar, I am grabbing a fork and dig in. I am a sucker for sour and fermented food, I enjoy everything with vinegary taste and are there at anytime enough pickles on my sandwich? Fresh sauerkraut has also a crunchy and crisp texture. Read more >>