I know. It’s been a while. But there are two major projects that keep me busy around the clock right now. Not that I’m complaining, far from it! And yet my days only have those ridiculous few 24 hours, no matter how hard I keep trying to squeeze in some extra minutes. What projects, you might ask? I’ll give you the scoop in a bit.
Some recipes need a second chance. Sometimes, all it takes is a different list of ingredients or change of environment. Both can act as a breath of fresh air to a food experience you hastily labeled unspectacular – or simply dull. Popovers are my prime example here, I had some rather unsatisfying samples more than ten years ago on a road-trip through Georgia and have done my best to not give them the time of day ever since. Until our recent stay in Carmel-by-the-sea, where we had booked a room at the Cypress Inn, co-owned by Hollywood icon Doris Day. (confession: I love Doris Day movies. Always have, always will!)
It’s not like we had much of a choice – no blue or red pill- , but after our recent trip to sunny California, including some road-trip side-adventure, getting settled again in Munich turned out to be a real challenge.
Two things: iffy weather and more snowflakes. But let’s skip the still cold weather here in Munich and talk sunshine, beaches and fantastic food for a short recap of our trip.
Almost two years ago, when I joined Sebastian and the rest of the Küchengötter team for a cooking course at Heimspiel, I didn’t have a clue that one of the recipes on the menu would become an absolute favorite of mine. Sebastian had been in charge for dessert and we prepared Salzburger Nockerl (very typical sweet souffle the city of Salzburg, Austria, is famous for).
