Chili con carne and pumpkin soup, how does that sound to you? Looks like we officially fast-forwarded right into the fall season here in Munich. The temperatures have dropped distinctly within the last week, this year’s favorite red ballerinas had to make room for last year’s favorite brown boots. And while I love boots season (because of the boots, not because of the cold weather), culinary-wise I do have mixed feelings. No more peaches, no beergarden stints for the next months…
…no matter which bakery you walk in, from August to September the Zwetschgendatschi is a staple on every counter here in Bavaria. I don’t think anybody could refuse a still warm slice of this juicy cake. Some are topped with slivered almonds and cinnamon sugar (essential when the plums lack sweetness), others add crumbles – either way, it begs to be buried under a generous dollop of whipped cream.
Lots of new recipes in the pipeline, but sadly my computer decided to bend inwards and die on short notice – no goodbye, no farewell, only the dreaded blue screen of death. Yes, I did backup, and no, I can’t access them with this lousy old notebook I’m typing on right now. No way to access Lightroom or Photoshop either…
Thank God my postman brought some highly anticipated books from fellow food bloggers Pim, Claudio and Stevan and my sweetie Oliver is not only doing his best to fix my computer but preparing two enormous steaks for dinner. Life’s not too bad after all – gotta run now, I’ve got some reading to do ;)
Pim Techamuanvivit – The Foodie Handbook
Claudio Del Principe – Anonyme Köche
Stevan Paul – Monsieur, der Hummer und ich
I’m almost a little ashamed to admit it, but when I strolled through my grandpa’s garden during our annual family reunion bbq feast, I spotted a fruit I have never eaten before. I can’t even recall to have seen it before. No, I’m not referring to an Asian or African specialty, it grows right there in my grandpa’s front yard.
My mum calls them Kriecherl or Kriacherl, they aren’t bigger than black cherries and taste similar to plums. The tree was overloaded with ripe yellow fruits and begged to be releaved, I instantly got myself a bowl and began harvesting. Have you ever tasted Kriecherl? And what’s the best way to use them?
