Getting the taste of your very first [almost] flourless chocolate cake, there’s no way back. It is a regular on our table, my friend Kristin serves it (with even more butter ) in her coffee bar next door and my grandpa’s girlfriend who is in her 80s fell for the recipe, too.
Until these days I was absolute certain that it couldn’t get any better than this, just when I stumbled upon this post. Katja’s idea to top off her gâteau au chocolat with a mix made from passionfruit pulp and apricot jam gave me proper inspiration and made me prepare the next chocolate cake in a similar way.
It was more a coincidence when my taste buds made the acquaintance with white asparagus in combination with vanilla the first time around. A very pleasant encounter I might add. Which in fact got me to deliberately choose it a second time leaving me with lots of ideas, and a strong mental note: Must try flavoring white asparagus with vanilla.
Why is it, that whenever I buy an organic lettuce, I find one – not two or three – just one of those little critters in there? I think I’m on to something here, I’m seeing this grandpa-type old man sitting in front of an old wooden desk, gently placing one single snails on each head of lettuce leaving the greenhouse. Not without whispering a “Travel save, my dear – and don’t snack on it too much!”.
What to do with them?! I don’t have a garden nor do I want to sacrifice my herb shelf, and all our neighbors are nice people…
Talking about bad customer service in Germany?? Not here and a clever move, too: some market stalls at Viktualienmarkt offer to peel your asparagus – within 5 minutes and they do it for free! You even get the peeled skin to take home for some soup…Sweet!
